Foods surfactants

Food. Surfactants can originate from the food itself. Food products contain many naturally occurring components that have surface-active properties. The metals, naturally present in the food, can form soap by reacting with the free fatty acids in the oil. The coating materials on breaded products contain acid-phosphates of sodium or calcium. These metal ions react with free fatty acids in the oil to form soap. Soap, thus formed in the oil, can produce an oil/water solution in the fryer and promote hydrolysis in the oil. 

Uses Surfactant emulsifier in cosmetics, mfg. of food-contact articles food-pkg. adhesives in paper/paperboard in contadt with dry foods surfactant, adjuvant for pesticide use dilutions on growing crops... 

Uses Food surfactant nutritive pharmaceutical additive... 

Monoglycerides of saturated and unsaturated fatty acids are by far the most commonly used food surfactants accounting for over 70% of the total world use. On an industrial scale monoglycerides are normally produced by interesterification of fats or oils with glycerol (also called glycerolysis. Section 10.12), by reacting the components at 180-230 under alkaline catalysis. 

Before a new type of food surfactant is permitted for use by the health authorities it has to be tested in a number of toxicological studies including short-term and long-term feeding trials on several species together with studies on metabolism. (WHO, 1974). 

A particularly exciting market for sucrose esters and other food surfactants could be developed if they reduced the requirement for shortening in cakes, cookies, and crackers. That would permit those popular foods to be enjoyed with less caloric intake. Tsen (28) has reported, for example, that 25% of the short-enTng in cookies can be replaced if one uses < 1% surfactant. 

Effect of Food Surfactants on the Rheology of Food Emulsions... 

These systems are widely used in many food products. A section will be devoted to the interfedal phenomena in food colloids, in particular their dynamic properties and the competitive adsorption of the various components at the interlace. The interaction between proteins eind polysaccharides in food colloids will be briefly described. This is followed by a section on the interaction between polysaccharides and surfactants. A short review will be given on surfactant association structures, microemulsions and emulsions in food [3]. Finally, the effect of food surfactants on the interfacial and bulk rheology of food emulsions will be briefly described. The formation of aggregation networks and the application of fractal concepts is then considered. This is followed by a section on applications of rheology in studying food texture and mouth feel. 

In order to examine the performance of food surfactants in a simplified way, we discuss separately their performance at interfaces and in solvents (mainly in water). 

Uses Food surfactant Regulatory FDA 21 CFR 182.1505 Properties Hydrated form Atlas 2200H [Croda Inc]... 

Uses Food surfactant Reguiatory FDA 21CFR 184.1505 Properties Plastic Atlas G-1065 [Crodainc]... 

Chem. Descrip. Sodium stearoyl lactylate CAS 25383-99-7 EINECS/ELINCS 246-929-7 Uses Food surfactant Regulatory FDA 21CFR 172.846 Properties Bead Atlas WA-100 [Atlas Refinery]... 

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