Foods emulsifiers

The transesterification of sucrose has been performed with a fatty acid ester of a volatile alcohol in the presence of an alkaline catalyst in a dipolar, aprotic solvent.142 The reaction of sucrose (293 mmoles) with methyl dodecanoate (293 mmoles) in A/,N-dimethylformamide in the presence of sodium methoxide in a pressure bomb for 8 h at 130° gave, after solvent extraction and crystallization, sucrose mono(dodecanoate) (m.p. 72-80° [a]D+52°) in 50% yield.142 Commercialization of these sucrose esters has so far been limited, in part because of the use of expensive solvents, and, in part, because solvent remaining in the product makes it unsuitable for use as a food emulsifier. In view of this situation, methods have been developed in which the use of toxic and expensive solvents has been avoided. 

Polyglycerol polyridnoleate (E 476) Polymuls PGPR Food — emulsifier... 

Food emulsifiers have found extensive application in industry. Therefore, they must satisfy special requirements of the food industry. For example, their toxicity... 

Alkyl groups Foam entrainer of baking food Emulsifier Moisturizer... 

Krog, N. (1997). Food emulsifiers and their chemical and physical properties. In Friberg, S.E., Larsson, K. (Eds). Food Emulsions, 3rd edn, New York Marcel Dekker, pp. 141-187. 

Murray, B.S. (2002). Interfacial rheology of food emulsifiers and proteins. Current Opinion in Colloid and Interface Science, 7, 426 131. 

It can be esterified with one or more fatty acids (Figure 2.24) to yield a family of food emulsifiers, analogous to the sorbitans produced from sorbitol. 

Palmitic add finds use in the production of cosmetics, food emulsifiers, pharmaceuticals, plastics, and soaps. One commercial formulation contains 95% palmitic add, 4% stearic acid, and 1% myristic acid another preparation contains 50% palmitic acid and 50% stearic acid. 

Rodriguez Patino, J.M. and Rodriguez Nino, M.R. 1999. Interfacial characteristics of food emulsifiers (proteins and lipids) at the air-water interface. Colloids Surf. B Biointerfaces 15 235-252. 

The adsorption and desorption kinetics of surfactants, such as food emulsifiers, can be measured by the stress relaxation method [4]. In this, a "clean" interface, devoid of surfactants, is first formed by rapidly expanding a new drop to the desired size and, then, this size is maintained and the capillary pressure is monitored. Figure 2 shows experimental relaxation data for a dodecane/ aq. Brij 58 surfactant solution interface, at a concentration below the CMC. An initial rapid relaxation process is followed by a slower relaxation prior to achieving the equilibrium IFT. Initially, the IFT is high, - close to the IFT between the pure solvents. Then, the tension decreases because surfactants diffuse to the interface and adsorb, eventually reaching the equilibrium value. The data provide key information about the diffusion and adsorption kinetics of the surfactants, such as emulsifiers or proteins. 

The ingredient composition and manufacturing process are important for the different types of whippable emulsions. In many industrially produced whippable emulsions, functional ingredients, such as food emulsifiers and hydrocolloids are used to improve functionality and product stability. 

St. Angelo, A.J. A Brief Introduction to Food Emulsions and Emulsifiers in Food Emulsifiers Chemistry, Technology, Functional Proper-... 

Kilara, A. Keeney, P.G., Development of Frozen Emulsions in Food Emulsifiers Chemistry, Technology, Functional Properties and Applications, G. Charalambous, G. Doxastakis (Eds.), Elsevier Amsterdam, 1989, pp. 473 193. 

Corma, A., Iborra, S., Miquel, S. and Primo, J. Catalysts for the production of fine chemicals. Production of food emulsifiers, monoglycerides, by glycerolysis of fats with solid base catalysts, J. Catal., 1998, 173, 315-321. 

The problem of the presence of pork fat derivatives in oleochemicals and products is similar to that already described with respect to animal oleochemicals in general. A summary of the status of food emulsifiers with respect to Jewish food laws is given by Hodd (1996). The author, however, presumably obtained his information from the manufacturers and not by testing the products. 

Hodd, T. (1996) Kosher and non-kosher food emulsifiers. Int. Food Ingredients, 5, 31-32, 35-37. 

Functional Use in Foods Emulsifier texturizer buffer nutrient dietary supplement. 

Phospholipids (Figure 3) are constituents of membranes and are only minor components of oils and fats, sometimes responsible for cloudiness. They are usually removed during degumming, the residue from soybean oil processing being a source of phospholipids used as food emulsifiers. The term lecithin is used very loosely for such material, and it may variously mean phosphatidylcholine, mixed glycerophospholipids, or cmde phospholipid extracts from various sources. Where possible, more specific nomenclature or the source and purity should be used (14). 

In this section, the polymorphic properties of natural fats are briefly discussed by highlighting miMat, cocoa butter, and palm oil fraction based on recent research into the effects of external factors on the polymorphic crystallization such as shear stress, ultrasound stimulation, and addition of food emulsifiers. 

Glycerol is a polyhydric alcohol that finds wide uses in several areas of applications. These include as solvent or drugs carrier in pharmaceutical products as humectants in cosmetics and tobacco as ingredients for the production of explosives as plasticizer/stabilizer for less polar polymers as antifreeze or heat transfer agent as hydraulic fluid for the production of polyesters that can be used in grease and/or lubricants and for polyols and polyurethanes and mono and diglycerides, which are useful food emulsifiers. 

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