Preparation of sucrose fatty acid esters as food emulsifiers and evaluation of their surface active and emulsification properties.
DOI:
https://doi.org/10.3989/gya.1999.v50.i4.668Keywords:
Emulsification properties, Food emulsifier, Sucrose fatty acid esters, Surface active properties.Abstract
A simple method for the preparation of sucrose esters, from fatty acids and the least expensive sucrose, has been conducted. Fatty acids namely lauric, palmitic and oleic were used in their preparation in the absence of any organic solvent. Reasonable yields amounting to 86.5%, 87.3% and 88.6% for sucrose esters of laurate, palmitate and oleate were obtained, respectively. The products were evaluated for their hydrophile-lipophile balance (HLB), surface and interfacial tension properties as well as emulsion stability. The results showed that these sucrose esters exhibit similar properties as those of the commercially prepared compounds.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 1999 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
