1,2-Propylene glycol from sucrose

Fig. 5 Contour diagrams of (A) turbidity and (B) cloud point as function of % propylene glycol and sucrose invert medium (slice taken at constant value of 4.3% polysorbate 80). (From Ref. f)...

One way of testing the model is to perform experiments at the centre of the domain. We consider here the results of 3 replicates (polysorbate 80 = 4.0%, propylene glycol = 20%, sucrose invert medium = 55% by volume). A mean value of 3.0 ppm is obtained for the turbidity. This is slightly different from the mean value of the factorial experiment data, but further analysis is necessary before deciding whether or not the model is sufficient for predictive purposes in the experimental region. This problem is therefore developed further in chapter 5. 

Figures 3 and 4 depict the phase behaviors of various triglycerides, ethox-ylated mono/diglycerides, and water in conjunction with hydrotropes such as ethanol, propylene glycol, and sucrose [13,18]. It can be seen from Fig. 3 that a w/o microemulsion (L2 phase) was easily formed at a ratio of 75 25 wt% of ethoxylated mono/diglycerides. In a certain region of the phase diagram, blue phase, droplets separated by lamellar liquid crystals were observed. Ethanol was reported to act synergistically with sucrose to destabilize...

Many food colloids are stabilized from proteins from milk or eggs [817]. Milk and cream, for example, are stabilized by milk proteins, such as casein micelles, which form a membrane around the oil (fat) droplets [817]. Mayonnaise, hollandaise, and bearnaise, for example, are O/W emulsions mainly stabilized by egg-yolk protein, which is a mixture of lipids (including lecithin), proteins, and lipoproteins [811,817]. The protein-covered oil (fat) droplets are stabilized by a combination of electrostatic and steric stabilization [817]. Alcohols may also be added, such as glycerol, propylene glycol, sorbitol, or sucrose sometimes these are modified by esterification or by... 

Figure 3.5b shows that when the sucrose is fixed at its lower level (49 mL Xj = -1), varying the concentration of propylene glycol has little effect - the mean response increases from 2.95 to 3.50. On the other hand when the concentration of sucrose is higher (X3 = +1) then the effect of increasing the concentration of propylene glycol is to decrease markedly the turbidity (from 4.70 to 2.65). 

Ethylene glycol, 1,2-propylene glycol, glycerol and other higher alcohols are accessible from sucrose either chemically by partial hydrogenation or by bio-... 

SIL Silva, T.M., Minim, L.A., Maffia, M.C., Coimbra, J.S.R., Minim, V.P.R., and Mendes da Silva, L.H., Equihbrium data for poly(propylene glycol) + sucrose + water and poly(propylene glycol) + fructose + water systems from (15 to 45)°C, J. Chem. Eng. Data, 52, 1649, 2007. 

Food-grade emulsifiers are esters of edible fatty acids originating from animal or vegetable sources and polyvalent alcohols like glycerol, propylene glycol, sorbitol, and sucrose [75], These products can be modified by making derivatives with ethylene oxide or by esterification with acetic acid, diacetyl tartaric acid, succinic acid, citric acid, or lactic acid, which makes it possible to tailor-make surface-active materials with specific properties [75],... 

The cosmetics and transdermal drug delivery fields are also expected to further benefit from the formulation of microemulsions from mild sugarbased surfactants. Lehmann et al. have studied the effect of such a microemulsion on dermal and corneal irritation, and hydrocortisone incorporation [105]. A microemulsion containing commercially available sucrose esters, isopropyl myristate, and propylene glycol and water was prepared as a water continuous system, and 16.5% hydrocortisone was loaded into the anhydrous base mixture. The formulation spread well on the skin due to the low surface tension of the system at 26 mN/m. While the microemulsion provided greater drug penetration, it also resulted in irritation and barrier compromise. The authors make the point that the formulation may be better suited to drugs that do not induce an irritation themselves. 

The SEs were first synthesized in 1956 by Osipow and coworkers [101] by the transesterification reaction between sucrose and a methyl ester of a fatty acid in the presence of a basic catalyst and dimethyl formamide (Fig. 41). However, because of the toxicity of DMF and other similar solvents, and because of the difficulty in removing DMF, from the reaction product, other methods were investigated. One of these methods, a microemulsion process, used sucrose, the methyl ester of a fatty acid, propylene glycol, sodium soap, and a potassium carbonate catalyst, all entailing time-consuming and costly steps [102,103]. 

---