AI Article Synopsis
- The study investigates how sugar esters and polysaccharides affect the properties of oil-in-water emulsions.
- Sucrose fatty acid esters were successfully made with a good yield, and their surfactant nature was confirmed by low surface tension and CMC values.
- Adding polysaccharides changed the emulsion properties, increasing interfacial tension and leading to stable emulsions with flocculated droplets over a 28-day period.
Article Abstract
This article presents a study of the interfacial properties of oil-in-water emulsions containing sugar esters and polysaccharides. Sucrose fatty acid esters were synthesized using immobilized Candida antarctica lipase B. A yield of 53.4% was obtained using 2-methyl-2-butanol and 1:3 M ratio of sucrose:stearic acid. Equilibrium surface tension was 45 mN/m and low critical micellar concentration (CMC) value was obtained (ca. 10 mg/mL), characteristic of non-ionic surfactant. The interfacial properties of mixtures of sucrose esters and polysaccharides, at the oil-water interface were determined using a pendant drop tensiometer. Addition of polysaccharides increased the interfacial tension. Studies of interfacial viscoelasticity showed that the films were predominantly elastic. The presence of polysaccharides in emulsions resulted in flocculated droplets. All the emulsions presented great stability along 28 days with no creaming formation.
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| http://dx.doi.org/10.1016/j.foodchem.2021.129693 | DOI Listing |
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