Edible surfactants

Shiau, B. J., Sabatini, D. A., and Harwell, J. H. (1994). "Solubilization and Mobilization of DNAPLs using Direct Food Additive (Edible) Surfactants." Ground Water. 32(4), 561-569. 

Gautam A, Patrick M (2007) Preparation of food bar using mesomorphic phase of edible surfactant in the cream or filling layer. US Pat Appl Publ 2005-320008 10... 

Shiau, B.-J., Sabatini, D.A., Harwell, J.H. and Vu, D.Q. (1996) Microemulsion of mixed chlorinated solvents using food grade (Edible) surfactants. Environ. Sci. Technol, 30(1), 97-103. 

Shiau, B.J., Sahatini, D.A., and Harwell, J.H., 1995. Properties of food grade (edible) surfactants affecting subsurface remediation of chlorinated solvents. Environ. Sci. Technol. 29(12) 2929. 

The application of microemulsions in foods is limited by the types of surfactants used to facilitate microemulsion formation. Many surfactants are not permitted in foods or only at low levels. The solubilization of long-chain triglycerides (LCTs) such as edible oils is more difficult to achieve than the solubilization of short- or medium-chain triglycerides, a reason why few publications on microemulsions are available, especially because food-grade additives are not allowed to contain short-chain alcohols (C3-C5). 

Cho HH, Choi J, Goltz MN, Park JW (2002) Combined effect of natural oiganic matter and surfactants on the apparent solubihty of polycyclic aromatic hydrocarbons. J Environ Qual 31 275-280 Coulibaly KM, Borden RC (2004) Impact of edible oil injection on the permeabihty of aquifer sands. J Contam Hydrol 71 219-237... 

Rodriguez, M., Osels, J., Ziani, K., Mate , J. 1. (2006). Combined effect of plasticizers and surfactants on the physical properties of starch based edible films. Food Research International, 39, 840-846. 

The term food colloids can be applied to all edible multi-phase systems such as foams, gels, dispersions and emulsions. Therefore, most manufactured foodstuffs can be classified as food colloids, and some natural ones also (notably milk). One of the key features of such systems is that they require the addition of a combination of surface-active molecules and thickeners for control of their texture and shelf-life. To achieve the requirements of consumers and food technologists, various combinations of proteins and polysaccharides are routinely used. The structures formed by these biopolymers in the bulk aqueous phase and at the surface of droplets and bubbles determine the long-term stability and rheological properties of food colloids. These structures are determined by the nature of the various kinds of biopolymer-biopolymer interactions, as well as by the interactions of the biopolymers with other food ingredients such as low-molecular-weight surfactants (emulsifiers). 

Lastly, it may be possible to recover some analytes from the micellar/surfactant media by distillation. Several patent reports claim that materials (mostly essential or edible oils) can be recovered from highly concentrated micelles in this manner (520.521). The abstracts are too vague to judge the relative merit of this procedure or whether it is applicable to actual separation science problems. Further work is obviously required in this area. 

Debeaufort, F., and Voilley, A. (1995). Effect of surfactants and drying rate on barrier properties of emulsified edible films. Int. J. Food Sci. Technol. 30(2), 183-190. 

Other degumming agents considered include acetic, oxalic, boric, and nitric acids (150) and surfactants (151). However, none of these are currently used in lecithin manufacture. Ringers (152) obtained good results in a two-step degumming process wherein an edible acid, presumably citric, was used. Soybean oil can also be degummed by heat, but this practice is confined to oils going into industrial uses. 

It is in this class of compounds that the practice of semi-synthesis particularly in the industrial sphere of single or two-step operations is pre-eminent and traditional. The preparation of soap, monoglycerides, or their sulphates, the fatty alcohols, amides and numerous other functional compounds many of which are examples of nucleophilic substitution almost entirely devolve on the reactions of glycerides many of which are examples of nucleophilic substitution. The range of these tranformations particularly with reference to recent developments in surfactant chemistry has been summarised (ref. 100) and discussed with regard to edible applications (ref.101). 

Edible ester-type surfactants can be based on glycerol, sorbitol, or propylene glycol. The foam stabilization and viscosity-thickening properties of diethanolamine-fatty acid condensates are related directly to their diethanolamide content on the other hand, solubility in water is shown only by the 2 1 condensate. 

Vegetable oils go to a number of end uses, edible and industrial. Some of the edible uses of vegetable oils are shortening, margarine, salad oils, frying oils, hard butters, and surfactants. Further processing such as hydrogenation is used to produce hard fats or to enhance oxidative stability [107—114],... 

Adsorption from solutions onto solid surfaces is important in many industrial practices, such as dye or organic contaminant removal, edible oil clarification by activated carbon, and ion exchange, where the adsorption of ions from electrolyte solutions is carried out. Adsorption from solution is also used in analytical chemistry in various chromatography applications. On the other hand, surfactant, polymer and biological material adsorption on solids, to modify the surface of solid particles in stabilizing dispersions, are also very important industrial fields. 

Properties Wh. to ivory oily to waxy material sol. in edible oils and fats disp. in hot water insol. in cold water HLB 10.0-12.0 Uses Surfactant emulsifier, stabilizer, sequestrant, fat replacement, flour improver, protein binder in foods antispattering agent in margarine synergist and solubilizer for antioxidants emulsifier, stabilizer for pharmaceuticals, cosmetic creams blending agent in coatings for cellophane food-contact film... 

Definition Glyceride derivs. formed by reacting mono- and diglycerides that are derived from edible sources with phosphorus pentoxide followed by neutralization with sodium carbonate Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and irritating fumes Uses Emulsifier, lubricant, release agent, surfactant in foods... 

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