Food-grade surfactant

These bioavailability problems may be overcome by the use of food-grade surfactants,17 which increase the availability of contaminants for microbial degradation. 

Recently, the phase equilibria of a microemulsion were reported. The phase behavior of a microemulsion formed with food-grade surfactant sodium bis-(2-ethylhexyl) sulfosuccinate (AOT) was studied. Critical microemulsion concentration (cpc) was deduced from the dependence of the pressure of cloud points on the concentration of... 

Table 6.1 Theoretical estimation of the types of structures of protein self-assembly induced by interactions of food proteins (0.5 % w/v) with food-grade surfactants in aqueous solution (pH = 7.2, ionic strength = 0.05 M, 293 K) below the cmc (CITREM cmc = 15 mg/L SSL cmc = 3.5 mg/L PGE cmc = 1.0 mg/L (IFin el al., 2005)). See the text for definitions of k and k2.

Table 6.2 Schematic representation of nanoscale structure and experimental data relating to self-assembly of sodium caseinate induced by interactions of the protein (1.0 % w/v) with micelles of food-grade surfactants (CITREM and SSL) in an aqueous medium (pH = 5.5, ionic strength = 0.05 M, 293 K) above the surfactant cmc. 

Food grade surfactants are, in general, not soluble in water, but they can form association structures in aqueous medium that are liquid crystalline in nature. These liquid crystalline structures are produced by heating the solid emulsifier (which is dispersed in water) to a temperature above its Krafft temperature. On cooling such a system, a gel phase is produced which becomes incorporated with the emulsion droplets. These gel phases produce the right consistency for many food emulsions. 

A number of batch and column studies have sought to enhance the solubilization and desorption of PAHs from soil. Surfactants are commonly used to remediate PAH-contaminated soil. Two methods are employed micellar solubilization and PAH mobilization by reduction of interfacial tension (West and Harwell, 1992). As surfactant toxicity became a significant issue, biodegradable and biocompatible surfactants have been more widely examined. For example, food-grade surfactants such as Tergitol 15-S-X (X = 7,9, and 12) (Li and Chen, 2002) and other surfactants with indirect food additive status, such as alkyl diphenyl disulfonate (DOWFAX) (Deshpande et /., 2000), have been investigated for use in solubilization/desorption of single PAHs or PAHs mixtures from contaminated soils. 

Oil in water (O/W) emulsions, which are of prevalent interest for encapsulating bioactive compounds and delivering them into food systems, are composed of oil droplets dispersed in an aqueous medium and are stabilized by a food-grade surfactant or biopolymeric layer, whose properties control the interfacial behavior (charge, thickness and droplet size, and rheology), as well as the response to environmental stresses (pH, ionic strength, temperature, and enzyme activity) of the encapsulation system. ... 

This section reviews food-grade surfactants, their chemical and physical characteristics, application and functions in food products and legal aspects. 

As previously intimated, food-grade surfactants are important in the production of bakery foods. 

In a recent report, the phase equilibria of a micromnulsion were reported (Birdi, 2010a). Phase behavior of a microemulsion formed with food grade surfactant sodium bis-(2-ethylhexyl) sulfosuc-cinate (AOT) was studied. Critical microemulsion concentration was deduced from the dependence of pressure on CP on the concentration of surfactant AOT at constant temperatme and water concentration. The results show that there are transition points on the CP curve in a very narrow range of concentration of surfactant AOT. The transition points were changed with the temperature and water concentration. These phenomena show that lower temperatme is suitable to forming microemulsion droplet and the microemulsion with high water concentration is likely to absorb more surfactants to structure the interface. 

Interaction Between Food-grade Surfactants and Water... 

Interaction between food-grade surfactants and water... 

Chem. Descrip. Proprietary blend of food grade surfactants Uses Defoamer for sugar beet processing and flume operations Hi-Mar D-832 [Hi-Mar Specialty Chems.]... 

Uses Food-grade surfactant for food, cosmetics, and pharmaceutical industries vehicle/diluent/carrier for vitamins, drugs, flavors, color, fragrance emollient for makeup, bath and skin oils Regutatory GRAS... 

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