Effects of Sugars on the D Phase Emulsification of Triglyceride Using Polyoxyethylene Sorbitan Fatty Acid Ester

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概要

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• Sucrose, D-glucose and D-maltose were examined for their effects on the hydrophile-lipophile balance (HLB) of polyoxyethylene sorbitan monooleate (MOPS) and the D phase emulsification of triglyceride by MOPS. With rise in concentration, each was found to decrease HLB of MOPS with reduction in MOPS cloud point. In the phase diagram of the MOPS/aqueous solution/triglyceride three component system, the D phase region was noted to expand with sucrose addition. Regardless of the sugar, an O/D emulsion gel formed at high triglyceride content on adding oil to a 40 wt% aqueous sugar and MOPS mixture. Mean O/W emulsion droplet size subsequent to O/D emulsion gel dilution was ca.1 μm while with agent-in-oil emulsification, ca. 10 μm. Droplet distribution of the emulsion prepared by agent-in-oil emulsification was broad and that of the emulsion produced by D phase emulsification, narrow. It thus may be concluded that the addition of sugars as the 4th ingredient to a MOPS/water/triglyceride system is a promising means for D phase emulsification in the industry.

著者

• MURAKAMI ATSUSHI

  Department of Chemical Engineering, Himeji Institute of Technology

• Fukada Kazuhiro

  Department Of Applied Biological Science Faculty Of Agriculture Kagawa University

• YAMANO Yoshimasa

  Institute of OISHISA Science

• GOHTANI Shoichi

  Department of Biochemistry and Food Science, Kagawa University

• Murakami Atsushi

  Department Of Chemical Engineering Himeji Institute Of Technology

• MURAKAMI Atsushi

  Department of Food Science, The United Graduate School of Agricultural Science, Ehime University

• Gohtani Shoichi

  Department of Applied Biological Science, Faculty of Agriculture, Kagawa University

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