Abstract
The xylitol ester of hydrogenated rosin (XEHR) was obtained for the first time from biomass-based hydrogenated rosin and xylitol using an environmentally friendly, high-pressure CO2 catalytic synthesis. This compound is intended for use as an emulsifier for food. Analyses by ICP-AES showed the absence of heavy metal residues in the product, such that it met food standards. Fourier transform infrared and nuclear magnetic resonance spectroscopies together with gel permeation chromatography confirmed the successful esterification and the formation of a monoester and diester with molar masses of 427 and 772 g/mol. The emulsification of water/soybean oil mixtures by adding the XEHR was assessed at pH values of 4, 6.86, and 10 and in the presence of NaCl, KCl, MgCl2, and CaCl2. The XEHR was found to act as an emulsifier by reducing the interfacial tension of such mixtures to less than 2 mN/m under all conditions. The highest emulsifying activity index (9.52 m2/g) and emulsifying stability index (94.53%) were obtained after adding MgCl2 (100 mM). Particle size and confocal microscopy showed that the presence of salts gave a more uniform droplet size and a finer emulsion structure. The high viscosities of the emulsions containing salts also suggested a more cohesive oil droplet network.
Highlights
IntroductionAn emulsifier is a type of surfactant capable of rapidly reducing the interfacial tension between oil and water [1]
An emulsifier is a type of surfactant capable of rapidly reducing the interfacial tension between oil and water [1]. These compounds are important ingredients in forming stable emulsions with suitable shelf-lives and functional properties [2], and they are widely used in foods [3], cosmetics [4] and catalysis [5], and as templates for the preparation of advanced materials [6]
When 1 MPa CO2 was filled into the reaction system, the esterification rate rose to 25.95% after one hour
Summary
An emulsifier is a type of surfactant capable of rapidly reducing the interfacial tension between oil and water [1]. These compounds are important ingredients in forming stable emulsions with suitable shelf-lives and functional properties [2], and they are widely used in foods [3], cosmetics [4] and catalysis [5], and as templates for the preparation of advanced materials [6]. The emulsifying properties of such materials are attributed to the specific carbohydrates or proteins that they contain [8]. Emulsifiers modified by the addition of proteins are widely used because of their high nutritional value [10] and excellent functional characteristics [11]
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