Propylenated fatty acids as emulsifiers
DOI:
https://doi.org/10.3989/gya.1999.v50.i4.665Keywords:
Chemical properties, Food emulsifier, Physical properties, Propylenated fatty acid.Abstract
Hydroxy propylenyl stéarate, palmitate, laurate, oléate and linoleate were prepared by reaction of propylene oxide with fatty acid at 160 °C for five hours stirring in presence of potassium hydroxide as a catalyst. Physico-chemical properties of the five products, regarding their use as emulsifiers, were determined.
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