Sucrose esters and sucrose ester/glyceride blends as emulsifiers

Abstract

AbstractThe sucrose mono‐and diesters of long‐chain fatty acids form a class of food‐grade emulsifiers with a wide range of hydrophile‐lipophile balance (HLB) values. Blends of sucrose mono‐_and di‐tallowate show a linear relationship between HLB and composition over the HLB range 10–16. Using blends of mixed glycerides and sucrose tallowate, the HLB range from 4 to 16 can be covered. The relationship between HLB water‐solubility and composition in the sucrose esters is dependent on three factors: (a) the degree of sub‐stitution; (b) the alkyl chain length in the ester group; and (c) the presence of dienoic or trienoic acyl groups. Water‐solubility of the esters studied ranged from soluble to insoluble; sucrose esters with C12 or unsaturated acyl groups act as solubilizers. The relationship between fatty acid profile and solubility was studied using sucrose esters prepared from tallow, palm kernel oil, soybean oil and coconut oil. The properties required of a range of emulsifiers designed for use in foods, cosmetics and pharmaceuticals are: (a) that they cover the range of HLB from 2 to 16+; (b) that at high HLB values (16+), they act as solubilizers; (c) low toxicity and irri‐tancy. The sucrose esters, and sucrose ester/mixed glyceride blends, have the required combination of properties. The HLB range to 16+ can be covered without forming ethoxylated or propoxylated derivatives.