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Formulation of food-grade microemulsions with glycerol monolaurate: effects of short-chain alcohols, polyols, salts and nonionic surfactants

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Abstract

The formulation of food-grade microemulsions with glycerol monolaurate (GML) for antimicrobial applications has been studied. The compositions included water, GML, short-chain alcohols (such as ethanol), polyols (propylene glycol and glycerol), salts (organic, such as sodium benzoate, sodium lactate and sodium propionate, and inorganic, such as NaCl) and several nonionic surfactants [such as ethoxylated sorbitan esters, sucrose esters (SEs)]. The phase behavior of these systems is discussed with respect to the influence of composition on the degree of oil solubilization in the aqueous phase. The oil solubilization was dramatically improved in the presence of the short-chain alcohols and polyols, organic salts contributed to the improvement of oil solubilization as hydrotropes. Tween 20 being the most hydrophilic surfactant in Tweens solubilized the maximum oil, but in the presence of SEs it is hard to form oil-in-water microemulsions. Viscosity measurements along selected dilution lines indicate that at a certain composition the system inverts from a water-in-oil to an oil-in-water microemulsion.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Huajiachi Campus, Zhejiang University, Hangzhou, 310029, China

    Hui Zhang, Fengqin Feng, Jiong Li, Hewen Wei, Hengxing Li & Xiaodong Zheng

  2. Zhejiang Science and Technology Press, Hangzhou, 310006, China

    Xi Zhan

  3. Department of Biochemistry and Molecular Biology, Jiamusi University, Jiamusi, 154007, China

    Hongyan Wang

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  1. Hui Zhang
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  2. Fengqin Feng
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  3. Jiong Li
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  4. Xi Zhan
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  5. Hewen Wei
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  6. Hengxing Li
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  7. Hongyan Wang
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  8. Xiaodong Zheng
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Correspondence to Fengqin Feng.

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Zhang, H., Feng, F., Li, J. et al. Formulation of food-grade microemulsions with glycerol monolaurate: effects of short-chain alcohols, polyols, salts and nonionic surfactants. Eur Food Res Technol 226, 613–619 (2008). https://doi.org/10.1007/s00217-007-0606-z

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  • DOI: https://doi.org/10.1007/s00217-007-0606-z

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