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Emulsification properties of polyesters and sucrose ester blends II: Alkyl glycoside polyesters
Author(s) -
Akoh Casimir C.,
Nwosu Chigozie V.
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635869
Subject(s) - polyester , alkyl , surface tension , glycoside , organic chemistry , fat substitute , chemistry , sugar , emulsion , materials science , food science , physics , quantum mechanics
Surface active properties such as surface and interfacial tension reductions and stability of oil‐in‐water (o/w) and water‐in‐oil (w/o) emulsions by alkyl glycoside fatty acid polyesters, a potential fat substitute, and emulsifier blends of alkyl glycoside polyesters and Ryoto sugar esters were investigated. Our results indicate that blending of lipophilic and hydrophilic emulsifying agents produces a synergistic effect on reduction of surface and interfacial tensions and may, in some cases, result in more stable emulsions. Alkyl glycoside polyesters may be suitable for w/o emulsions, such as margarine and butter, and their blends with hydrophilic emulsifiers will produce reduced calorie emulsifiers suitable for use in o/w emulsions, such as salad dressing. There appears to be great potential for using such emulsifier blends in food, cosmetics and pharmaceutical applications.

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