Sucrose esters ethoxylated

The most common nonionic surfactants are those based on ethylene oxide, referred to as ethoxylated surfactants. Several classes can be distinguished alcohol ethoxylates, alkyl phenol ethoxylates, fatty acid ethoxylates, sorbitan ester ethoxylates, fatty amine ethoxylates, and ethylene oxide-propylene oxide copolymers (sometimes referred to as polymer surfactants). Another important class of nonionics are the multihydroxy products such as glycol esters, glycerol (and polyglycerol) esters, glucosides (and polyglucosides), and sucrose esters. Amine oxides and sulfinyl surfactants represent nonionic with a small head group. 

The use of surfactants in the food industry has been known for centuries. Naturally occurring surfactants such as lecithin from egg yolk or soybean and various proteins from milk are used for the preparation of many food products, such as mayonnaise, salad creams, dressing, and desserts. Polar lipids such as monoglycerides have been introduced as emulsifiers for food products. More recently, synthetic surfactants such as sorbitan esters (Spans) and their ethoxylates (Tweens), sucrose esters, have been used in food emulsions. It should be mentioned that the structures of many food emulsions is complex, and in... 

A very mild hair gel can be made without an ethoxylated ether surfactant by using phosphate and sucrose esters as shown in Table 7. However, long-term stability for this formulation suffers [15]. 

Ethoxylated alcohols and alkylphenols Sorbitan esters and their ethoxylates Sucrose esters and their ethoxylates... 

We observed such exothermic peaks in some microemulsion systems based on ethoxylated polymethylsiloxanes (Silwets) [46,47], ethoxylated alcohols [e.g., Ci8 i(EO)io (Brij 97), but not Ci2(EO)s ] [45], and sucrose esters [42]. For example, exothermic peaks were observed in system C (surfactant/oil = 3 7, by weight) with 10-20 wt% water (Fig. 19). 

The final part deals with applications in the food industry. Food colloids are complex multiphase systems that are mostly stabilized by naturally occurring surfactants such as lipids or proteins. Some synthetic surfactants such as sorbitan esters and their ethoxylates as well as sucrose esters are used in food emulsions. The particles or droplets in food colloids may remain as individual units suspended in the medium, but in most cases aggregation of these particles or droplets takes place forming three-dimensional structures, referred to as gels . These aggregation structures are determined by the interaction forces between the particles or droplets that are controlled by the relative magnitudes of attractive (van der Waals forces) and repulsive forces. The... 

Description. Surfactants of this class are better known as sugar esters or sucrose esters. The sucrose esters are obtained by transesterification of sucrose with fatty acid methyl esters or triglycerides, leaving methanol or glycerol as by-products, respectively- Mono- and diesters are the major products. Due to the steric effects,-primary hydroxyl groups are almost exclusively subject to esterification. Both types of esters exhibit the general properties of common nonionics (i.e., ethoxylated alcohols). 

One area of rapidly expanding interest is the use of reverse micellar systems of sugar-based surfactants in the extraction of proteins and other sensitive materials. The use of hydrophilic, nonionic, sugar-based surfactants for membrane protein extraction is well known to be effective due to the mild, nondenaturing properties of these surfactants when compared with ionic surfactants or polyoxyethylene derivatives. For the same reasons, protein extraction into reverse micellar systems is now becoming a popular medium for such applications. Alkyl sorbitan esters and ethoxylated sorbitan esters, such as Tween 85 [107] and Span 60 [108], have been used successfully to form reverse micellar systems for protein extraction. Blends of Tween and Span have also been found to be effective for this purpose [109]. More recently, commercially available sucrose fatty acid esters have been shown to form biocompatible reverse micellar systems into which cytochrome c is effectively extracted [110]. 

The formation of these gels is achieved through use of high concentrations, i.e., 10-40%, of ethoxylated emulsifiers based on fatty alcohols, lanolin alcohols, sucrose fatty acid esters, and oleyl ether phosphates. Additives used in these systems should not interfere with the clarity of the product. 

Ethoxylated esters of fatty acids and sorbitol, sucrose, and glycerin are widely used in food and pharmaceuticals, and their analysis is performed according to compendial methods. The specified methods are generally those listed in Section II of this chapter, as well as modifications of the above procedures applied to unethoxylated esters. Like other polyethoxy compounds, these can be determined in aqueous solution by titration with tetraphe-nylborate ion as described in Chapter 16 (124). 

Forming the trimethylsilyl ethers of ethoxylates of moderate MW makes them volatile enough to be analyzed even by packed-column gas chromatography. The complete molecular weight distribution can be calculated on a relative basis, with standards required for definitive work. Compounds also containing oxypropylene moieties usually cannot be distinguished from pure ethoxylates by this technique. Alkanolamides and the various esters of sorbitol, sucrose, and glycerin can be characterized by analysis of the trimethylsilyl derivatives. 

Esters of sucrose and fatty acids may be saponified at room temperature with ethan-olic NaOH. Derivatives of the saponification products are then analyzed by GC sucrose is determined as the trimethylsilyl ether, and the acid as the methyl ester (85). Ethoxylated sorbitan esters may be similarly analyzed, with the esters saponified with KOH/ethanol... 

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