Effect of Alcohols on the Phase Behavior and Emulsification of a Sucrose Fatty Acid Ester/Water/Edible Oil System

Author:

Matsuura Tsutashi12,Ogawa Akihiro2,Ohara Yukari1,Nishina Shogo1,Nakanishi Maho1,Gohtani Shoichi1

Affiliation:

1. Department of Applied Biological Science, Kagawa University

2. Mitsubishi-Chemical Foods Corporation

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Reference32 articles.

1. 1) Dumoulin, F.; Lafont, D.; Boullanger, P.; Mackenzie, G.; Mehl, G..H.; Goodby, J.W. Self-organizing properties of natural and related synthetic glycolipids. J. Am. Chem. Soc. 124, 13737-13748 (2002).

2. 2) Johannes, L.; Wunder, C.; Shafaq-Zadah, M. Glycolipids and lectins in endocytic uptake processes. J. Mol. Biol. 428, 4792-4818 (2016).

3. 3) Hill, K.; Rhode, O. Sugar-based surfactants for consumer products and technical applications. Fett/Lipid 101, 25-33 (1999).

4. 4) Polat, T.; Linhardt, R.J. Syntheses and applications of sucrose-based esters. J. Surfact. Deterg. 4, 415-421 (2001).

5. 6) Nagai, Y.; Kawano, S.; Motoda, K.; Tomida, M.; Tatebe, C.; Sato, K.; Akiyama, H. Solubility testing of sucrose esters of fatty acids in international food additive specifications. Biol. Pharm. Bull. 40, 284-289 (2017).

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