Polyoxyethylene Sorbitan Esters

Polysorha.tes. Polyoxyethylene sorbitan esters [9005-63-4] are formed from the reaction of sorbitol esters with ethylene oxide. These emulsifiers are almost always employed in combination with sorbitan esters and are used in the same appHcations (36). 

The most common surfactants for analytical applications are nonionic (polyoxyethylene glycol monoethers, polyoxyethylene methyl- -alkyl ethers, t-octylphenoxy polyoxyethylene ethers, and polyoxyethylene sorbitan esters... 

Rheodol Series Sorbitan and polyoxyethylene sorbitan esters... 

Sorbitan fatty acid esters are produced by polymerization of ethylene oxide to sorbitan fatty acid esters. The resulting polyoxyethylene sorbitan esters are nonionic hydrophilic emulsifiers. They are used in bakery products as antistaling agents. They ate known as polysorbates with a number as indication of the type of fatty acid used (e.g., lauric, stearic, or oleic acid). 

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

Polyoxyethylene sorbitan esters, 229,233 Polyporus hirsutus, 153 Pongamia glabra, 72 Poppy seed oil, 80,104-06 Porphyrins, 413, 446 Positional distribution of fatty acids,... 

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. 

Unlike acetem and lactem, citrem is an acid (cf. 8.15.3.4 Polyoxyethylene Sorbitan Esters Formula 8.43). 

Food formulations are complex colloidal systems that may contain water and oil, fat substances, protein aggregates, salts, and soluble carbohydrates, and starch granules or gels. Emulsifiers present a special challenge as regards their safety and the stability of emulsions. Compounds used include mono- and digylcerides, sorbitan fatty acid esters, polyoxyethylene sorbitan esters, and phospholipids. The trend is to use most natural additives as possible, such as proteins and phospholipids (30). 

---