Emulsifiers and Swelling Agents

Surface active substances, such as the commercially available preparations of sucrose palmitate and other esters, have been separated into their individual components by Mima and Kitamori [63] and by Gee [33], using TLC on silica gel layers. Solvents were benzene-ethanol (75 + 25) or toluene-ethyl acetate-95 % ethanol (50 -f 25 + 25) (see also Linow [57]). 

Other emulsifiers also can be analysed by TLC. Thus, for example, Planta-Emulgator ME 18 has been separated into 6 constituents on sihca gel G layers, using isooctane-ethyl acetate (85 + 15) [21]. Kroller [53] has separated the components of this emulsifying agent in a two-dimensional procedure on sihca gel G, usiag methylene dichloride-acetic acid (99 + 1) first and then benzene-methanol (90 + 10). He worked out in addition some procedures for isolating various emulsifiers from foodstuffs like margarine, pastry and fruit syrups [54]. 

The emulsifier stearyl tartrate has been detected in bread by Williams [103]. Chromatography was carried out on sihca gel layers with diethyl ether-petrol ether (90 + 10) in order to identify stearyl alcohol present in the non-saponifiable part of the extracted bread fat. 

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