Abstract
Surface active properties such as surface and interfacial tension reductions and stability of oil-in-water (o/w) and water-in-oil (w/o) emulsions by alkyl glycoside fatty acid polyesters, a potential fat substitute, and emulsifier blends of alkyl glycoside polyesters and Ryoto sugar esters were investigated.
Our results indicate that blending of lipophilic and hydrophilic emulsifying agents produces a synergistic effect on reduction of surface and interfacial tensions and may, in some cases, result in more stable emulsions. Alkyl glycoside polyesters may be suitable for w/o emulsions, such as margarine and butter, and their blends with hydrophilic emulsifiers will produce reduced calorie emulsifiers suitable for use in o/w emulsions, such as salad dressing. There appears to be great potential for using such emulsifier blends in food, cosmetics and pharmaceutical applications.
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Akoh, C.C., Nwosu, C.V. Emulsification properties of polyesters and sucrose ester blends II: Alkyl glycoside polyesters. J Am Oil Chem Soc 69, 14–19 (1992). https://doi.org/10.1007/BF02635869
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DOI: https://doi.org/10.1007/BF02635869