Emulsifiers poly glycerol esters

Gastric lipase and pancreatic lipase are the two major triacylglyceride ester hydrolases (EC 3,1.1.3) in mammals, but they probably have no effect on the recently introduced synthetic poly glycerol esters used as emulsifiers in food and as dietetic aids (Fig, 1),... 

Dickinson et al. (1994) also prepared stable food grade W/O/W emulsions with, sodium caseinate and the poly glycerol ester of polyricinoleic acid (PGPR) as the hydrophobic emulsifier. They showed that when caseinate concentration... 

Other food emulsifiers are made by transesterification of fatty acid methyl esters with poly glycerols, sorbitan, sucrose and stearoyl lactate (Figure 10.2). Sugar, sorbitan fatty esters and polyoxyethylene sorbitan esters are used to stabilize oil-in-water food emulsions. Optimum emulsification is achieved with combinations of emulsifiers. Margarines are made with a combination of monoglycerides and lecithin, and cake mixes with a mixture of monoglycerides and propylene glycol monoesters. 

The nonionic emulsifiers are rarely used in the emulsion polymerization. This group includes esters of glycerol and fatty acids, products of ethylene oxide addition to alcohols, phenols or fatty acids, poly (vinyl alcohol) and others. 

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