Sucrose Polyester Research Articles

A Comprehensive Review on The Effects of Olestra

Olestra is known as a fat substitute or chemically derived as sucrose polyester. It’s also known by its brand name Olean. It does not add on calories or cholesterol to the product. It’s also used in food preparation such as potato chips. Originally it's been approved by The Food and Drug Admiration [FDA] for the replacement of fats and oil. It is majorly used to condition dough, as one of many ingredients and as flavouring agent in baking and frying or even generally used as dressing for salad. Olestra has zero calories opted for fat replacement in the various preparations of savory snacks. Nowadays, coronary heart diseases [CHD] are commonly known worldwide and research has proven that the type of our diet contributes to the elevation of blood cholesterol depending on the amount and type of fats consumed. Besides CHD, consumption of fats also accords the growth of cancer like breast, colon and prostate. However, Olestra has a few major drawbacks in playing its role in the human system as it is not absorbed into the human digestive system and henceforth not supplying any nutrition nor energy. Besides that, when consumed with other lipophilic dietary supplements, the absorption of Olestra is affected. This review article highlights in detail about olestra.

Enzymatic Synthesis of Sucrose Polyester as Food Emulsifier Compound

Normal 0 false false false IN X-NONE X-NONE MicrosoftInternetExplorer4 Sucrose polyester (SPE) is a carbohydrate ester compound that ha s diverse functions, from surfactant to low-calorie food products. Sucrose fatty acid ester with the degree of substitution 1-3 can be used as emulsifier in foods and cosmetics. The enzymatic synthesis of sucrose polyesters can be carried out using lipase in organic solvent and contain small amount of water. In these studies sucrose esters were synthesized by esterification reaction between sucrose with fatty acids from coconut and palm oil using Candida rugosa lipase in n- hexane. Optim iza tion esterification reaction carried out for parameters of incubation time, temperature, and the ratio of the substrate. The optimum incubation time is at 18 hours for coconut oil and 12 hours palm oil, the optimum temperature is 30 o C for coconut and palm oil, and the mole ratio of fatty acid to sucrose is 40:1 for coconut oil and 64:1 for palm oil. Esterification products were characterized by FT-IR. The FT-IR spectrum showed the ester bond was formed as indicated by the wave number 1739.79/cm. Esterification products have 2 substitution degrees. Normal 0 false false false IN X-NONE X-NONE MicrosoftInternetExplorer4 Keywords: coconut oil, lipase, palm oil, substitution degree, sucrose, sucrose polyester  

한약재 추출물, 가열 및 코팅 처리가 신선절단 사과의 갈변도에 미치는 영향

The effects of dip treatments of chemicals (ascorbic acid, cystein, sodium chloride, magnesium chloride, calcium chloride, histidine: 1% solution) and medicinal herbs (Pueraria thunbergiana, Angelica gigas, Dioscorea japonica, Lindera strychifolia, Cnidium officinale, Astragalus membranaceus: 1% extracts), heat shock ( water), and edible coating (albumin, dextrin, sucrose poly ester, whole soy flour: 0.5-4% solution) on the browning degree of fresh-cut `Fuji` apples were studied. Among the each treatment methods, the surface browning of fresh-cut apples was best retarded by calcium chloride dip, Astragalus membranaceus dip, heat shock, coating with 3% dextrin or 1% whole soy flour. The results suggest that the treatments of medicinal herbs extracts, heat shock, and edible coating can be used as alternative for the use of chemical agents for the antibrowning of fresh-cut apples.

Effect of fat substitutes, sucrose polyester and tricarballylate triester, on digitoxin absorption in the rat.

The effect of non-absorbable fat substitutes (sucrose polyester (SPE) and tricarballylate triester (TCTE)) on [3H]digitoxin intestinal absorption was studied in the rat using a small intestine in-situ perfusion technique. The effect of SPE and TCTE was compared with that of sunflower oil, oleic acid, and saline. After 120 min perfusion, 5% SPE emulsion significantly reduced (P < 0.001) digitoxin absorption compared with all other treated groups. Five per cent TCTE emulsion had a less marked effect than SPE (P = 0.0002) and did not differ from sunflower oil. No difference was found between saline and 5% oleate emulsion, which did not reduce digitoxin absorption compared with other treated groups (P < 0.02). When taurocholic acid and lipase were added, results for the saline-, TCTE-, and SPE-treated groups were similar to those above, but the sunflower oil-treated group showed significantly enhanced (P < 0.01) digitoxin absorption. Thin-layer chromatography of the lipid phases showed hydrolysis of sunflower oil in the presence of taurocholic acid and lipase, but not of TCTE or SPE. The inhibitory effect of the non-absorbable fat substitutes on digitoxin absorption could be related to drug sequestration by the persistent oil phase constituted by the undigested and then unabsorbed fat substitutes. That part of digitoxin dissolved in the undigested oil phase is consequently unavailable for intestinal absorption.

THE EFFECTS OF DIFFERENT POSTHARVEST APPLICATIONS AND DIFFERENT MODIFIED ATMOSPHERE PACKAGING TYPES ON FRUIT QUALITY OF 'ANGELENO' PLUMS

In this research, the effects of different postharvest applications as 1-methylcyclopropane (1-MCP), sucrose polyesters of fatty acids and different modified amosphere packaging types based low density polyethylene (LDPE), polyvinylchloride (PVC) on fruit quality of 'Angeleno' plums were evaluated. For this purpose fruits harvested from (anakkale province were treated with 1-MCP (Smartfresh™) and coating material including sucrose polyester (Semperfresh TM). In addition other groups of fruits were packaged with LDPE and PVC shrink film. These 4 group of fruits with control fruits that were untreated and unpackaged were stored at 0-1°C and 85-90% RH for 30, 60, 90 and 120 days respectively. After each storage period fruits were kept at 18-22°C for 3 days as shelf life. After harvest and each storage period, some quality parameters as weight loss, fruit firmness, soluble solids content, titratable acidity and fruit flesh color brightness were measured. Furthermore, the rate of internal breakdown was determined. According to the results, both of the applications had positive effects on the quality parameters after each storage period. Furthermore, modified atmosphere packaging based LDPE and sucrose polyester (Semperfresh™) applications had clear effects.

Quality and internal characteristics of Huanghua pears ( Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage

We studied the quality and internal changes in Huanghua pears ( Pyrus pyrifolia Nakai, cv. Huanghua) coated with shellac, Semperfresh™ (sucrose polyester base coating), and carboxymethyl chitosan (CMC) during cold storage (4 °C). The changes in respiration rate, weight loss, cell membrane permeability and texture profile analysis (TPA) such as hardness, brittleness and chewiness were recorded periodically for up to 60 days after harvest to compare the effects of the applied coatings. Magnetic resonance (MR) imaging was used to inspect the internal characteristics of pears after storage. The soluble solids contents (SSCs), titratable acidity (TA), ascorbic acid concentration, and taste scores were also measured. Our data suggest that shellac coating was more effective in reducing the respiration rate and weight loss and in maintaining the quality of pears than Semperfresh and CMC coatings.

Stimulation of fecal fat excretion and the disposal of protoporphyrin in a murine model for erythropoietic protoporphyria

Erythropoietic protoporphyria (EPP) is characterized by toxic accumulation of the hydrophobic compound protoporphyrin (PP). Ferrochelatase-deficient (fch/fch) mice are an animal model for human EPP. Recently, we have demonstrated that the accumulation of another hydrophobic compound, unconjugated bilirubin, could effectively be treated by stimulation of fecal fat excretion. We investigated whether stimulation of fecal fat excretion enhanced the disposal of PP in fch/fch mice. Fch/fch mice were fed for 8 wk with a high-fat diet (16 wt% fat; control) or with the high-fat diet mixed with either a nonabsorbable fat (sucrose polyester) or the intestinal lipase inhibitor orlistat. The effects of the treatments on fecal excretion of fat and PP and on hepatic PP concentrations were compared with control diets. Fecal fat excretion in fch/fch mice on a high-fat diet was higher than in mice on a low-fat diet (+149%, P < 0.05). Sucrose polyesters and orlistat increased fecal fat excretion even more, up to sixfold of control values. However, none of the different treatments affected fecal PP excretion or hepatic PP concentration. Treatment of fch/fch mice with a high-fat diet, a nonabsorbable fat diet, or with orlistat increased the fecal excretion of fat but did not increase fecal PP excretion or decrease hepatic PP concentration. The present data indicate that accumulation of PP is not amenable to stimulation of fecal fat excretion.

Polymorphic transitions of cocoa butter affected by high hydrostatic pressure and sucrose polyesters

AbstractForm V to Form VI transitions of cocoa butter (CB) were investigated by varying the temperature between 28 and 21°C during storage. High hydrostatic pressure (HHP) treatments of CB melt at 60 or 21°C did not affect the rate of Form V to Form VI transitions in CB crystallized in Form V during temperature fluctuations. The HHP treatments with 100, 300, or 600 MPa of CB crystallized in Form V crystals did not alter the rate of Form V to Form VI transitions of CB. The addition of sucrose polyesters to CB melts altered the rate of Form V to Form VI transitions of CB and was dependent on the FA chain lengths and hydrophilelipophile balance (HLB) values of the SPE. The addition of most SPE to CB melts promoted the polymorphic transitions; however, sucrose polyester S‐170 containing FA of chain length similar to CB with small HLB values inhibited Form V to Form VI transitions of CB for 10 temperature fluctuation cycles. Therefore, HHP treatments can be applied to foods containing high fat with little effect on the polymorphic transitions, and selected SPE may be used to retard adverse polymorphic transitions.

Olestra: A Solution to Food Fat?

Olestra is a sucrose polyester, the first fat substitute that replaces many of the uses of dietary fat such as in dough conditioning, in sprays, in filling ingredients, in flavors, as well as in frying. However, it is not absorbed in the human digestive system, and therefore, it does not provide any nutrition or energy. It has taste and cooking properties similar to the conventional fats and oils. FDA approved the use of olestra only in limited and specific foods with a listing of fat soluble vitamins (vitamins A, D, E, and K) in the ingredient statement of olestra-containing foods followed by an asterisk that is linked to the statement “Dietarily insignificant.” This article reviews the physiological, nutritional, health, and environmental effects of the human consumption of olestra.

Nonabsorbable Dietary Fat Enhances Disposal of 2,2‘,4,4‘-Tetrabromodiphenyl Ether in Rats through Interruption of Enterohepatic Circulation

Polybrominated diphenyl ethers are lipophilic persistent organic pollutants (POPs), which accumulate in the environment, leading to human exposure. The compounds exert a negative impact on human health. Strategies to prevent or diminish their accumulation in humans are required. We investigated in rats whether the disposal rate of 14C-labeled tetrabromodiphenyl ether (BDE-47) could be enhanced by increasing fecal fat excretion through dietary treatment with nonabsorbable fat (sucrose polyester, SPE). As compared to control rats, SPE treatment increased fecal excretion rates of fat (+188%, p < 0.05) and 14C-BDE-47 (+291%, p < 0.05). On the basis of biliary secretion and fecal excretion rates of 14C-BDE-47, SPE effectively inhibited the enterohepatic circulation of 14C-BDE-47. In conclusion, dietary supplementation of nonabsorbable fat can enhance excretion of hydrophobic POPs by interruption of their enterohepatic circulation. Our data indicate that this strategy could decrease concentrations of hydrophobic POPs in the human body and thereby their impact on human health.

Olestra is associated with slight reductions in serum carotenoids but does not markedly influence serum fat-soluble vitamin concentrations

The 1996 Food and Drug Administration approval of the fat substitute olestra (sucrose polyester) called for active postmarketing surveillance because preapproval studies showed that olestra may lower circulating concentrations of fat-soluble nutrients such as vitamins and carotenoids. The objective of the Olestra Post-Marketing Surveillance Study was to examine whether customary consumption of olestra-containing savory snacks was associated with changes in serum fat-soluble vitamin and carotenoid concentrations among free-living persons in geographically and ethnically distinct US cities. Adults (n = 2535) and their children aged 12-17 y (n = 272) in Baltimore, Minneapolis, and San Diego attended clinic visits during which data were collected on diet, savory snack consumption, lifestyle, and anthropometric indexes. Blood samples were drawn to assay carotenoids and vitamins A, D, E, and K. Data and blood samples were collected both before and after the nationwide introduction of olestra. General estimating equations were used in multivariate-adjusted models that examined olestra's association with the specified serum nutrients. Compared with no intake, the top 2 tertiles of olestra use in adults were associated with circulating carotenoid concentrations that were modestly but significantly lower (4.3% to 22.4%). There were no significant associations of olestra with any serum nutrients among adolescents. This active postmarketing surveillance study of a food additive suggests that small decreases in serum fat-soluble nutrients are attributable to olestra use. Although health outcomes were not measured here, it is unlikely that these small changes in nutrient measures would adversely affect health.

Fat intake and energy-balance effects

This paper focuses on the effects of dietary fats or fatty acids on key targets of metabolic intermediates for body-weight control, i.e. satiety, thermogenesis, fat oxidation and body composition. With respect to sensory satiety, it appeared, e.g. that linoleic acid tasters showed a different mechanism for meal termination than non-tasters did. They stopped eating linoleic acid containing food based upon satiety, whereas the non-tasters stopped eating based upon the change in pleasantness of taste. Moreover, in the normal range of body mass index, an inverse relationship was shown between % ‘tasters’ and BMI. In a high fat diet vs. a low fat high protein high carbohydrate diet, metabolic satiety appeared to be continuously lower and correlated positively to diet-induced energy expenditure. However, with respect to the intermeal interval, satiety appeared to be more sustained following a high fat vs. a high CHO preload, resulting in a lower meal frequency. Covert fat replacement during breakfast by sucrose polyester was successful in combination with dietary restraint, yet overt fat replacement in snacks was successful in the dietary-unrestrained subjects, i.e. those who habitually ate snacks. With respect to fat oxidation, from a respiration-chamber experiment on the effects of diacylglycerol compared (DG) to triacylglycerol (TG) intake, it was concluded that consumption of DG increased fat oxidation and β-hydroxy-butyrate levels, but did not affect energy metabolism or triacylglycerol level. Parameters of appetite were all lowered by DG compared to TG. With respect to body composition, the effects of 13 weeks CLA supplementation in overweight subjects during weight regain were assessed. Although CLA did not affect %body-weight regain, the regain of fat-free mass was increased by CLA, independently of %body-weight regain and physical activity, and as a consequence resting metabolic rate was increased. At the same time, appetite was reduced and satiety and fullness were increased. In conclusion, we also determined bright sports with respect to fat intake.

Cardiac heart disease in the era of sucrose polyester, Helicobacter pylori and Chlamydia pneumoniae

Recent evidence associates inflammatory mediators with coronary heart disease. Elevation of acute-phase reaction (APR) proteins such as serum amyloid A, fibrinogen, CRP and haptoglobin in response to Helicobacter pylori ( H. pylori) infection was shown to initiate gastritis and ischemic heart disease. Positive Chlamydia pneumoniae ( C. pneumoniae) serology is associated with increased levels of inflammatory cytokines and tumor necrosis factor-α (TNF-α), which stimulates endothelial cell activation, procoagulant activity and angiogenesis in patients with coronary heart disease. As a final example, interleukin-6 (IL-6) has been proposed to mediate cardiovascular disorders. Public awareness of risks of excessive body weight and high levels of serum cholesterol propelled the development of synthetic dietary components such as sucrose polyester (SPE) to substitute for natural lipids. SPE is a synthetic lipid whose physical properties are similar to a natural triacylglycerol with a similar assortment of fatty acids and is resistant to lipolysis by gastric and pancreatic enzymes. Intake of SPE in lieu of natural lipids is expected to decrease absorption of essential fatty acids (EFA) and fat-soluble vitamins among other essentials. Deficiency of EFA leads to the formation of faulty cellular membranes, which is manifested as skin lesions, growth failure, erythrocyte fragility, impairment of fertility and uncoupling of oxidation and phosphorylation. Possibilities of absorption of these synthetic lipids into the circulation may represent an unexpected health hazard. We have shown that subcutaneous (sc) administration to rabbits of a range of lipolysis-resistant lipid-like sorbitol, mannitol and arabitol esters of palmitic (P) and lauric (L) acids was found to evoke a mild APR, which in humans could contribute to CHD incidence. We suggest a reversal in the commonly accepted role of SPE as a sequestor of dietary lipid: SPE may be the lipophilic solute contained within the dietary lipid solvent micelle. An alternative conclusion regarding the biological effects of excessive dose of SPE in human and pig for a short time span should be considered.

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of green peppers

The effects of combinational use of controlled atmosphere (CA), Semperfresh edible coating (sucrose polyester base coating) and cold storage on shelf life, quality attributes and post storage life of green slender peppers (Capsicum annuum L.) were investigated. Changes in weight, quality, pH, total titratable acidity, ascorbic acid, soluble solids, respiration rate and total chlorophyll content were recorded periodically for comparing the effects of the applied conditions. In the study, application of CA storage was determined to give the best results in terms of the analyzed parameters. Use of Semperfresh in combination with cold storage was significantly effective in retaining higher contents of vitamin C, and total chlorophyll. However, it didn't provide a synergetic benefit for improving the quality of the peppers under CA and normal air conditions.

Unhydrolyzed Vegetable Sucrose Polyester in Broiler Diets

Duplicate 42-d broiler studies were conducted in pens with litter on the floor, beginning with 1-d-old chicks obtained from a commercial hatchery. Seven replicate pens, each starting with 12 male and 12 female chicks, received each dietary treatment in a randomized-block design. Dietary treatments comprised 0, 0.5, 1.0, 1.5, 2.0, or 2.5% unhydrolyzed vegetable sucrose polyester (UVSP) added to the starting and finishing diets at the expense of filler.In both studies, up to 2.5% UVSP did not have a significant negative effect on body weights, daily feed intake, feed conversion, or litter moisture. In Experiment 2, average body weights were significantly greater than control for groups that received 0.5, 2.0, or 2.5% UVSP. However, the degree of shank yellowness as measured with a Minolta Chroma-meter was consistently and significantly reduced by 0.5% or more UVSP. Although xanthophyll levels were intentionally lowered somewhat to improve sensitivity (7.9 and 9.6 mg/kg for starter and finished feeds, respectively), it is obvious that the utilization of xanthophyll was reduced somewhat by UVSP. Additional pigment titration trials could provide valuable information about the levels required to overcome this effect.

Extraction of lipid membrane incorporated vitamin E by sucrose polyesters

2H and 31P solid state NMR have been used to probe, at the molecular level, the interaction between structurally different sucrose polyesters and a phospholipid membrane into which α-tocopherol and specifically deuterated α-[5,7- 2H 6] tocopherol has been incorporated. Our results show that at high concentration (≥10 mol%) sucrose octapalmitate (SOP) and sucrose hexapalmitate (SHxP) deplete bilayer-associated α-tocopherol in dipalmitoyl phosphatidalcholine (DPPC) multilamellar dispersions and preferentially sequester the α-tocopherol into a fluid sucrose polyesters (SPE) phase located proximal to the membrane surface. It is demonstrated that the ability of SPEs to function as a ‘lipophilic sink’ depends strongly on sucrose polyester concentration and degree of esterification.

Persistent messles virus (MV) infection of lleal lymphoid tissue in children with lise-colonic lymphoid nodular hyperplasia, entero-colitis and developmental disorder

<h2>Abstract</h2> <b>Background & Aims:</b> It is unclear whether fat digestion is required for the induction of gastrointestinal sensations and whether different fats have different effects. We investigated the effect of fat digestion and of medium-chain triglycerides (MCTs; C < 12) and long-chain triglycerides (LCTs; C > 16) on gastrointestinal sensations. <b>Methods:</b> In a double-blind study, 15 healthy subjects were studied on 5 occasions during which LCT or MCT emulsions (2 kcal/min), with or without 120 mg tetrahydrolipstatin (THL, lipase inhibitor), or sucrose polyester (SPE, nondigestible fat) were infused intraduodenally in randomized order. After 30 minutes, the proximal stomach was distended in 1 mm Hg steps/min. Intensity of gastrointestinal sensations (on a 0–10 visual analog scale), plasma cholecystokinin (CCK) levels, and gastric volumes were assessed throughout. <b>Results:</b> LCT and MCT increased gastric volume at baseline pressure compared with SPE, and LCT more than MCT. THL entirely abolished this effect (volumes [mL]: LCT, 213 ± 19; LCT-THL, 39 ± 3; MCT, 155 ± 12; MCT-THL, 43 ± 5; SPE, 44 ± 5). Only LCT increased plasma CCK levels (pmol/L per 30 minutes: LCT, 21 ± 2; LCT-THL, 9 ± 1; MCT, 9 ± 1; MCT-THL, 11 ± 1; SPE, 9 ± 1). During distentions, intragastric volumes were greater during infusion of LCT and MCT than during the respective THL conditions or SPE, but plasma CCK levels did not change. The intensity of sensations increased (hunger decreased) more with LCT than with MCT. During infusion of THL or SPE, the effects were smaller than during LCT or MCT. <b>Conclusions:</b> Fat digestion is required for the modulation of gastrointestinal sensations during gastric distention. The effects of fat depend on the fatty acid chain length and are not entirely explained by release of CCK. GASTROENTEROLOGY 2001;120:1100-1107

Fat digestion modulates gastrointestinal sensations induced by gastric distention and duodenal lipid in humans

It is unclear whether fat digestion is required for the induction of gastrointestinal sensations and whether different fats have different effects. We investigated the effect of fat digestion and of medium-chain triglycerides (MCTs; C < 12) and long-chain triglycerides (LCTs; C > 16) on gastrointestinal sensations. In a double-blind study, 15 healthy subjects were studied on 5 occasions during which LCT or MCT emulsions (2 kcal/min), with or without 120 mg tetrahydrolipstatin (THL, lipase inhibitor), or sucrose polyester (SPE, nondigestible fat) were infused intraduodenally in randomized order. After 30 minutes, the proximal stomach was distended in 1 mm Hg steps/min. Intensity of gastrointestinal sensations (on a 0-10 visual analog scale), plasma cholecystokinin (CCK) levels, and gastric volumes were assessed throughout. LCT and MCT increased gastric volume at baseline pressure compared with SPE, and LCT more than MCT. THL entirely abolished this effect (volumes [mL]: LCT, 213 +/- 19; LCT-THL, 39 +/- 3; MCT, 155 +/- 12; MCT-THL, 43 +/- 5; SPE, 44 +/- 5). Only LCT increased plasma CCK levels (pmol/L per 30 minutes: LCT, 21 +/- 2; LCT-THL, 9 +/- 1; MCT, 9 +/- 1; MCT-THL, 11 +/- 1; SPE, 9 +/- 1). During distentions, intragastric volumes were greater during infusion of LCT and MCT than during the respective THL conditions or SPE, but plasma CCK levels did not change. The intensity of sensations increased (hunger decreased) more with LCT than with MCT. During infusion of THL or SPE, the effects were smaller than during LCT or MCT. Fat digestion is required for the modulation of gastrointestinal sensations during gastric distention. The effects of fat depend on the fatty acid chain length and are not entirely explained by release of CCK.

Effects of shrink film wrapping and storage temperature on the shelf life and quality of pomegranate fruits cv. Ganesh

Abstract The effects of individual shrink film wrapping with two polyolefin films (BDF-2001 and D-955) and skin coating with a sucrose polyester (SPE) Semperfresh™ on the shelf life and quality of soft-seeded ‘Ganesh’ pomegranates ( Punica granatum L.) stored at 8, 15 and 25°C were studied. The shrink-wrapped pomegranates could be stored for 12, 9 and 4 weeks as compared to 8, 6 and 2 weeks by SPE coating at 8, 15 and 25°C respectively, whereas non-wrapped fruits could be kept for 7, 5 and 1 week under similar storage conditions. Peel thickness and freshness and firmness of the fruit were retained and weight loss greatly reduced by shrink wrapping. The weight loss in shrink-wrapped fruits was 1.2–1.3% after 12 weeks of storage at 8°C and 2.2–3.7% after 10 weeks at 15°C. During the same period non-wrapped fruits lost 20.4 and 30.7% at 8 and 15°C, respectively. Changes in acidity, sugars and vitamin C of the shrink-wrapped fruits were lower than that of non-wrapped fruits during 12 weeks of storage at 8°C. Shrink wrapping also reduced the respiration rate of the fruit. No detectable levels of ethylene were produced during storage of pomegranates.

Membrane perturbing properties of sucrose polyesters

Sucrose polyester (SPE), in the form of sucrose octaesters and sucrose hexaesters of palmitic (16:0), stearic (18:0), oleic (18:1 cis ), and linoleic (18:2 cis) acids, have many uses. Applications include: a non-caloric fat substitute, detoxification agent, and oral contrast agent for human abdominal (MRI) magnetic resonance imaging. However, it has been shown that the ingestion of SPE was shown to generate a depletion of physiologically important lipidic vitamins and other lipophilic molecules. In order to better understand, at the molecular level, the type of interaction between SPE and lipid membrane, we have, first synthesized different type of labelled and non-labelled SPEs. Secondly, we have studied the effect of SPEs on multilamellar dispersions of dielaidoylphosphatidylethanolamine (DEPE) and dipalmitoylphosphocholine (DPPC) as a function of temperature, SPE composition and concentration. The effects of SPEs were studied by differential scanning calorimetry (DSC), X-ray diffraction, 2H and 31P NMR spectroscopy. At low concentration (<1 mol%) all of the SPEs lowered the bilayer to the inverted hexagonal phase transition temperature of DEPE and induced the formation of a cubic phase in a composition dependent manner. At the same low concentration, SPEs in DPPC induce the formation of a non-bilayer phase as seen by 31P NMR. Order parameter measurements of DPPC-d62/SPE mixtures show that the SPE effect on the DPPC monolayer thickness is dependent on the SPE, concentration, chains length and saturation level. At higher concentration (⩾10 mol%) SPE are very potent DEPE bilayer to H II phase transition promoters, although at that concentration the SPE have lost the ability to form cubic phases. SPEs have profound effects on the phase behaviour of model membrane systems, and may be important to consider when developing current and potential industrial and medical applications.