Polyoxyethylene glycol esters fatty acids

Table 6.11 Relation between HLB of polyoxyethylene glycol stearates and polyoxyethylene glycol sorbitan fatty acid esters and the minimum bactericidal concentration of tyrothricin. Surfactant concentration 2x lO- moir ...

This category includes polyoxyethylene glycol esters, sorbitan esters, fatty acid esters of glycols and glycerol, including ethoxylated derivatives, and sugar esters. 

Polyoxyethylene Esters. This series of surfactants consists of polyoxyethylene (polyethylene glycol) esters of fatty acids and aUphatic carboxyhc acids related to abietic acid (see Resins, natural). They differ markedly from mono- and diglycerides in properties and uses. 

Examples of nonionic emulsifiers are polyoxyethylene, polyoxypropylene, fatty alcohol ether, polyethylene (or polypropylene), glycol fatty acid esters, lecithin, lanolin, cholesterol, etc... 

Polyoxyethylene fatty acid esters are produced by the reaction of polyethylene glycols with fatty adds. The commercial products are waxy solids which include Carbowax 4000 (Mono) Stearate. Some of the products act as plasticizers and lubricants for plastics. The polyethylene glycols are soluble in water. 

Ethoxylated fatty acid esters macrogol stearates Marlosol PEG fatty acid esters PEG stearates polyethylene glycol stearates poly(oxy-l,2-ethanediyl) a-hydro-to-hydroxyoctade-canoate polyoxyethylene glycol stearates. 

Drewmulse [Drew]. TM for a series of glycerol and glycol esters, and sorbitan and polyoxyethylene sorbitan esters of fatty acids. 

In such a calculation, an unsubstituted polyoxyethylene glycol would have an HLB of 20. HLB values for some typical nonionic surfactants are given in Table 11.3. Surfactants based upon polyhydric alcohol fatty acid esters such as glycerol monostearate can be handled by the relationship... 

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. 

Polyethylene glycol ester with tall oil fatty acid Polyethylene polyammonium salt Polyethylene-polypropylene glycol Polylactide resin Polyoxyalkylenes Polyoxyethylene castor oil... 

Using sucrose mono-esters of fatty acids prepared according to Osipow et al. [173], Mima [174] solubilized vitamins A, D2, and vitamin E acetate. The sucrose esters were employed in an attempt to overcome the problems encountered when polyoxyethylene glycol ethers are used, such as the sensitivity... 

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