Emulsification properties of polyesters and sucrose ester blends I: Carbohydrate fatty acid polyesters

Abstract

A number of carbohydrate fatty acid polyesters, potential fat substitutes, were screened for their ability to reduce surface and interracial tensions alone or as blends with commercial emulsifiers. Commercial sucrose ester emulsifiers (Ryoto, Mitsubishi-Kasei Food Corporation, Tokyo, Japan) were evaluated alone or blended with other sucrose esters or with other carbohydrate fatty acid polyesters, and their surfactant properties were examiued in terms of their ability to reduce surface and interfacial tensions at different concentrations and to stabilize oil-in-water (o/w) and watemin-oil (w/o) food emulsions at room and refrigeration temperatures, respectively.In general, when used alone the carbohydrate polyesters were excellent stabilizers of w/o emulsions and poor stabilizers of o/w emulsions. Blending lipophillc ca~ bohydrate polyesters with hydrophilic commercial emulsifiers, such as S-1670, produced stable o/w emulsions and unstable w/o emulsions. Our results suggest that emulsifier blends of potential fat substitutes with FDAapproved commercial sugar ester emulsifiers can be prepared for possible use in low-calorie foods, cosmetics and pharmaceuticals as o/w and w/o emulsifiers. KEY WORDS: Carbohydrate fatty acid polyesters, emulsifiers, sucrose esters, surface activity.

Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study

“…As the number of fatty acids attached to sucrose molecule increases, hydrophobicity and oil solubility of the molecule increase, which makes it suitable to be used in a water‐in‐oil emulsion. On the other hand, monoesters of sugars can stabilize oil‐in‐water (O/W) emulsions because single fatty acid chain attached to the molecule provides hydrophilic properties with high HLB values (Akoh, ; Garti, Aserin, & Fanun, ; Rao & McClements, ).…”

Synthesis of novel N,N-di-n-alkylaldonamides and properties of their surface chemically pure adsorption layers at the air/water interface

“…The latter group has evoked greater interest from scientists and manufacturers, because of a variety of possibilities and low-cost syntheses, due to cheap, natural, and renewable sources. Sugar-based surfactants open a new path for the cosmetic [13], pharmaceutical [3,14], food [15,16], and textile industries. Because of their structural similarity to compounds of the human body, saccharide surfactants are promising to better understand their functionality at interfaces.…”

Carbohydrate-Derived Surfactants

“…Natural surfactants are abundant in both plants and animals in small quantities. They can be used in several areas, such as food industry [7,8] (they have good functional properties such as emulsion stabilization, foaming, etc), biology [9] (extraction and purification of membranes proteins) [10,11], molecular recognition in glycobiology [12] or immunology [13] and detergents. The increasing need for products less toxic and highly biodegradable led to numerous studies of new sugarbased surfactants, also considered "natural surfactants" [1], as they can occur in nature [2,3] or may be prepared from natural raw materials [4,5].…”