<研究報告>食品添加剤としてのシヨ糖脂肪酸エステルの性質について

概要

論文の詳細を見る
Of the sucrose esters recently recognized as the additives to foods include so various kinds, some show strong hydrophobic and other show strong hydrophilic. They are, therefore, very interesting as improvemental materials to the quality of foods. In this point of view the author tested on the stability, viscosity, disper sal effect, solubility, etc. of the sucrose esters in the solution. The sucrose esters were stable in the solution even by heating, but were considerably dicomposed in the acidic solution and the diastas eannexing solution as in Fig. 1 and 2. As the quantity of annexed sucrose esters increase, the viscosity of solution, dispersal effect, solubility, etc. increased as in Fig. 3〜9. Further it was recognized that they are used as the humectant in Fig. 10.
福岡女子大学の論文
1967-11-25