Sunflower emulsifying properties

Smiles, A., Kakuda, Y. and MacDonald, B.E. (1989) Effect of degumming reagents on the composition and emulsifying properties of canola, soybean and sunflower acetone insolubles. J. Am. Oil Chem. 

Although emulsifying properties of sunflower lecithin are not considered to be worse than those of soybean lecithin, users are reluctant to apply it because its consistency is even more paste-like than that of natural soybean lecithin, so it is difficult to handle. Reviewing the technical literature, it was obvious that some modification can solve this problem. 

Lin et al. (15) showed that sunflower meal was superior to soybean and sunflower concentrates or isolates In emulsion capacity. McWatters and Cherry (9) compared select functional properties of defatted soybean, peanut, field pea, and pecan flours and showed that major seed storage proteins were important in emulsifying and foaming properties. Protein solubility was related to the quality of the emulsions and foams. Behavioral characteristics contributed by nonprotein components that occur naturally In the seeds, especially carbohydrates, were Implicated. 

Double-tailed ester-type surfactants 6a-c, f, g and uronamides 10c, f, g were studied as to their properties as emulsifying agents. Three systems were studied sunflower oil-water, paraffin oil (Marcol 82)-water, and capric/caprylic triglycerides (Oleon)-water. In order to determine the w/o or o/w type of emulsions formed in the presence of the surfactants, the drop-dilution method was used. To a small portion of the emulsicMi (surfactant/water/oil 5/47.5/47.5 in weight) placed oti a slide, a drop of water with a pin point is added and stirred slightly. If the water blends with the emulsion, it is an oil-in-water emulsion, but if oil blends with the outside phase it is a water-in-oil emulsion. As indicated in Table 5, ester-type and amide-type compounds 6a-c and 10c, based on C8 to C12 fatty alcohols and amines, are able to form o/w emulsions whereas surfactants 6f, g and lOf, g composed of stearic (Cl8) or oleic (C18 l) alkyl chains exhibit w/o emulsions. 

Definition Mixture of mono, di and triglycerides derived from sunflower seed oil Properties Nonionic Uses Emollient, emulsifier, stabilizer, dispersant, opacifier for cosmetics emulsifier, stabilizer, dispersant, opacifier for foods, pharmaceuticals... 

Uses Emulsifier, mold release agents based on rapeseed oil, castor oil, linseed oil, sunflower oil, and corn oil Features Stable emulsion after dilution Properties Liq. dens. 0.99 g/cm vise. 600 mPa.s flash pt. 85 C Use Level 3-6°/o w/v to oil-in-water emulsions... 

Uses Emulsifier for triglycerides, petrol, oils, agric. wetting agent surfactant for metalworking fluids and agric. formulations Properties Yel. cl. liq. sol. in most triglycerides, olive oil, peanut oil, sunflower oil, linseed oil, castor oil, fish oil, spindle oil, petrol, oils disp. in water sp.gr. 1.00 pH 5.5-6,5(1%aq,) 100% act. 

Uses W/o emulsifier for cosmetic creams and lotions Features PEG-free cold processable resist, to oxidation Properties Yel, liq, 10% sol. in IPM, warm glycerin, min. oil, and sunflower seed oil insol, in cosmetic alcohol HLB 5 1 acid no. 10 max. sapon. no. 145-180 hyd, no, 90-130 Use Level 3%... 

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