Polyglycerol Esters

Norn, Viggo

doi:10.1002/9781118921265.ch8

Cited by 8 publications

(9 citation statements)

References 42 publications

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“…The possibility of controlling these parameters results in different products with multifunctional properties and a wide range of formulating options . PGFAEs can be used as water-in-oil (W/O) or oil-in-water (O/W) emulsifiers in complex food systems such as margarines, cakes, creams, and toppings, as well as in the lubricant, polymer, and ink industries. ,, One particular class, specifically polyglycerol-2 fatty acid esters (PG2FAEs), brought a huge revolution in the cosmetic industry because its water absorption capacity helps reduce the fatty sensation produced by glycerol-based formulations . Moreover, PG2FAEs can also increase the value of cosmetic formulations by forming a “mesh structure” that increases the viscosity of the system, generating emulsions with resistance to heat and stability over time …”

Section: Introductionmentioning

confidence: 99%

“…10 Moreover, PG2FAEs can also increase the value of cosmetic formulations by forming a "mesh structure" that increases the viscosity of the system, generating emulsions with resistance to heat and stability over time. 6 Nowadays, PGFAEs are industrially produced batchwise by direct esterification between PGs and a saturated fatty acid in solvent-free conditions. The process usually takes place in the presence of a homogeneous acid or alkaline catalyst (which has to be neutralized at the end of the reaction), at high temperatures (160−230 °C), and under reduced pressures in order to remove the water generated during the reaction.…”

Section: ■ Introductionmentioning

confidence: 99%

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Chemically vs Enzymatically Synthesized Polyglycerol-Based Esters: A Comparison between Their Surfactancy

et al. 2023

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Polyglycerol fatty acid esters (PGFAEs) are gaining interest in several industrial sectors due to their excellent surfactant properties and their wide range of hydrophilic−lipophilic balance (HLB) values. Moreover, they can be prepared from renewable resources, i.e., fatty acids and glycerol. In this study, polyglycerol-2 stearic acid esters (PG2SAEs) were synthesized by the enzymatic esterification of polyglycerol-2 (PG2) and stearic acid (SA) using the immobilized lipase Novozym 435 as a biocatalyst in a solventfree system. Reaction conditions, i.e., temperature (80 °C), reactant ratio (1:1.8), and enzyme loading (2.7% w/w), were finely optimized; furthermore, biocatalyst recycling was studied by assessing the residual activity of the lipase after each reaction cycle, up to 20 times. The composition of the enzymatically synthesized products (E) was roughly evaluated by chromatographic methods and mass spectrometry and compared with that of the esters obtained by acid-catalyzed esterification (C). Then, the surfactant properties of the prepared polyglycerol-based surfactants were investigated by interfacial tension studies. Specifically, the emulsifying capacity and stability and the rheological behavior of O/ W emulsions prepared in the presence of E were deeply investigated in comparison with those of the chemically synthesized and commercially available product C.

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Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Chemically vs Enzymatically Synthesized Polyglycerol-Based Esters: A Comparison between Their Surfactancy

et al. 2023

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“…Similar to coconut oil, POo also experiences crystallisation when the oil is shelved in temperate countries. Incorporation of anti-clouding agent like polyglycerol fatty acid esters (PGE) has proven to delay cloudiness by slowing down crystallisation and thus improving the oil clarity [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…The polarity of this additive is influenced by the extent of glycerol polymerisation (ranging from monoester to polyester) and types of esterified fatty acids. Greater HLB value indicates that the emulsifier is predominantly hydrophilic in nature while emulsifier with lower HLB value is driven towards hydrophobic behaviour [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of Anti-Clouding Agent on the Fate of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Palm Olein during Repeated Frying

et al. 2019

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Issues on 3-monochloropropane-diol-1,2-diol (MCPD) esters and glycidyl esters in refined oil have gained much attention when these heat-induced contaminants are associated with health implications. Oil that undergoes the frying process could influence the fates of 3-MCPD esters and glycidyl esters, especially with the addition of an anti-clouding agent. In this study, we investigated the effect of polyglycerol fatty acid esters (PGE) on the transients of 3-MCPD esters and glycidyl esters in palm olein (POo) during intermittent frying. Thermal resistance of POo fortified with PGE (0.1% to 0.4%) was assessed for 8 h of daily frying operations at 180 °C across five consecutive days. The addition of PGE decelerated the reduction of 3-MCPD esters and glycidyl esters with the progression of frying. The presence of these compounds coincided with the amount of oil taken up by the fried product. The inclusion of PGE in POo also induced higher augmentation of polar compound fractions, i.e., oxidised triacylglycerols (OxTAG) and polymerised triacylglycerols (PTAG), but gave comparable free fatty acid (FFA), p-anisidine value (AnV), total chloride and fatty acid composition (FAC) with control oil (POo). The results also showed that the presence of chloride in POo did not onset further formation of 3-MCPD esters and glycidyl esters throughout the frying period. As the behaviours of 3-MCPD esters and glycidyl esters were affected by PGE, only a sufficient amount should be added into POo to ensure oil clarity at a realistic period.

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“…PGPR is widely used in the food industry as a safe emulsifier (E‐476) in water‐in‐oil emulsions, in particular in the production of chocolate. The manufacturing of PGPR is based on polycondensation of PGL with polyricinoleic acid, which in turn is the product of condensation of ricinoleic acid, derived from castor oil triacylglycerols (Bastida‐Rodriguez, ; Christiansen, ; Norn, ; Wilson et al, ).…”

Section: Introductionmentioning

confidence: 99%

Production and Emulsifying Effect of Esters on The Basis of Polyglycerol and Еpoxidized Derivatives of Sunflower and Soybean Oil

Shikhaliev

Stolpovskaya

Krysin

et al. 2018

J Americ Oil Chem Soc

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Oligo and polyesters of polyglycerol and polyricinoleic acid are widely used as emulsifiers in various industries. New promising emulsifiers for oil-water systems were obtained based on the condensation of glycerol and its oligomers with epoxidized derivatives of vegetable oils. The type of the resulting emulsion was studied. The influence of the composition of the emulsion and the hydrophilic-lipophilic balance (HLB) of the emulsifier on the type of the resulting emulsions was investigated. It was shown that the synthesized emulsifiers significantly increase the viscosity of the emulsion. Complex structural and functional spectral analysis of synthesized substances showed that the main reactions leading to the formation of the desired products were the opening of epoxide cycles, the transesterification of esters, and the condensation of fatty-acid derivatives. This new combination of renewable raw materials is of undoubted interest for deeper chemical processing of vegetable oils. KeywordsEpoxidized vegetable oils Á Emulsifiers Á Polyglycerol Á Polyricinoleate Á Renewable raw materials J Am Oil Chem Soc (2018) 95: 1561-1574.

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Polyglycerol Esters

Cited by 8 publications

References 42 publications

Chemically vs Enzymatically Synthesized Polyglycerol-Based Esters: A Comparison between Their Surfactancy

Chemically vs Enzymatically Synthesized Polyglycerol-Based Esters: A Comparison between Their Surfactancy

Effect of Anti-Clouding Agent on the Fate of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Palm Olein during Repeated Frying

Production and Emulsifying Effect of Esters on The Basis of Polyglycerol and Еpoxidized Derivatives of Sunflower and Soybean Oil

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