蔗糖酯和蔗糖脂肪酸多酯的合成与发展

介绍了食品乳化剂蔗糖酯和蔗糖脂肪酸多酯,重点综述了蔗糖酯和蔗糖脂肪酸多酯的合成方法,包括溶剂法、无溶剂法和相转移催化法等不同的合成方法,并对蔗糖酯和蔗糖脂肪酸多酯的发展作出了建议。     

蔗糖脂肪酸酯的合成及应用

蔗糖脂肪酸酯是蔗糖的深加工产物，介绍了蔗糖酯的性质、合成方法和应用。蔗糖酯是一种良好的非离子表面活性剂，有着广泛的用途，它的应用领域还在不断开发；蔗糖聚酯是新型的低热量油脂，可作为脂肪代用品及高血脂、高胆固醇的治疗预防药物。     

蔗糖脂肪酸酯的制备及应用研究进展

蔗糖脂肪酸酯简称蔗糖酯,是一种良好的表面活性剂,被普遍应用于食品工业。蔗糖酯的合成方法主要包括化学法和酶法,对蔗糖酯的化学合成法进行了详细介绍,概述了酰氯酯化法及酯交换法的操作步骤、优选工艺及优缺点,并与酶法进行了对比。概述了蔗糖酯的结构、理化性质、应用及工业发展现状,以期为蔗糖酯的工业化生产提供参考。     

RYOTO蔗糖酯在油脂产品中的应用

<正> RYOTO蔗糖酯是由蔗糖和天然植物脂肪酸通过酯化合成的具有安全性的非离子表面活性剂。RYOTO蔗糖酯是在蔗糖的羟基上由脂肪酸进行酯化结合的产品:1个蔗糖的分子,总共有8个羟基。理论上,其结合范围可以从1个蔗糖分子与1个脂肪酸结合的单酯产品到1个蔗糖分     

多元醇脂肪酸酯的防腐保鲜效果

本文综述了多元醇脂肪酸酯的防腐保鲜作用。重点介绍了单甘酯和蔗糖酯在防腐保鲜方面的性质、原理、有效范围和应用领域，并对其在食品中的应用前景作了展望。     

食品添加剂蔗糖脂肪酸酯的合成与应用

本文介绍了国外最新开发的蔗糖脂肪酸多酯的合成方法及其应用范围。     

RYOTO蔗糖酯技术报告会

1 利用蔗糖酯达到O／W乳化体系的稳定化机理 2 蔗糖酯对焙烤产品的应用 RYOTO蔗糖酯足三菱化学食品株式会社的产品，也是食用乳化剂的顶级品牌产品。它是由蔗糖和天然植物脂肪酸通过酯化合成的具有安全性的非离子表面活性剂，与其他食品用乳化剂相比具有广泛的HLB值及功能特长。     

食品添加剂蔗糖脂肪酸酯的合成与应用

本文介绍了国外最新开发的蔗糖脂肪酸多酯的合成方法及其广泛的应用范围。     

中国传统发酵食品来源典型小分子脂肪酸酯合成微生物及酶的研究进展

小分子脂肪酸酯类物质是具有芳香气味的一类重要挥发性风味成分,广泛存在于传统发酵食品中,对食品感官和风味具有重要影响。微生物源功能酶是小分子脂肪酸酯合成的重要媒介,传统发酵食品来源的微生物具有多样性,其所携带的催化小分子脂肪酸酯合成的功能酶同样呈现多态性。研究表明,具有小分子脂肪酸酯合成功能的微生物包括细菌、霉菌和酵母菌等,微生物源催化酯合成的酶主要来源于α/β水解酶家族,以脂肪酶、酯酶等为典型代表。微生物源功能酶为酯的合成提供了绿色途径,有助于小分子脂肪酸酯在食品领域的更好应用。同时,酯的酶法合成还促进了小分子脂肪酸酯在制药以及精细化学品等方面的应用。本文概述了传统发酵食品源小分子脂肪酸酯合成微生物及酶的多样性,以及微生物酶法小分子脂肪酸酯合成的研究现状和发展方向。     

蔗糖多酯的合成及应用研究

概述了蔗糖多酯的组成及性质，重点综述了蔗糖多酯的合成方法，包括溶剂法、无溶剂法和相转移催化法等不同的合成方法以及其应用。     

INHIBITION OF MICROORGANISMS IN SALAD DRESSING BY SUCROSE AND METHYLGLUCOSE FATTY ACID MONOESTERS

The antimicrobial activity of sucrose and methylglucose esters of medium to long chain fatty acids was studied with two microorganisms involved in the spoilage of salad dressings, Zygosaccharomyces bailii and Lactobacillus fructivorans. The microorganisms were inhibited to various degrees by 0.1, 0.5, and 1.0% synthesized sucrose or methylglucose monoesters using a modified broth dilution method. Sucrose monoesters were most inhibitory when the esterified fatty acid was myristic (C₁₄) or palmitic acid (C₁₆). Methylglucose monoesters with lauric (C₁₂) or myristic acid (C₁₄) exhibited greater inhibition than those with longer chain fatty acids. The least inhibition was generally observed with sucrose and methylglucose oleate (C_18:1). Sucrose monoesters were usually more inhibitory than methylglucose monoesters of the same fatty acid, especially for palmitic and stearic (C₁₈) acids. In salad dressing, 1% sucrose monoesters of lauric, myristic, or palmitic acid significantly (P < 0.05) inhibited the growth of Z. bailii and L. fructivorans, and were comparable with or more effective than 0.1% sodium benzoate. Z. bailii growth was nearly completely inhibited by sucrose laurate, myristate and palmitate by 9 days of salad dressing storage. Sucrose monoesters did not delay the lag phase of L.     

蔗糖酯在油脂领域的研究现状及进展

综述了近十年来蔗糖酯合成工艺以及以蔗糖酯为原料进行油脂类产品加工的应用性研究,概述了蔗糖酯产品的质量标准和分析方法,并对蔗糖酯在油脂领域的未来研究发展方向作出展望。     

Effects of Various Sucrose Fatty Acid Ester Emulsifiers on High-Ratio White Layer Cakes

Sucrose fatty acid esters of various hydrophilic-lipophilic balance (HLB) values were found to improve cake volume and softness as HLB increased. When present in high concentrations (1.0-2.0% total flour wt basis), however, the sucrose ester emulsifiers caused drastic changes in surface appearance and in cake symmetry. Visual observations, amylograph data, and microscopic studies indicated that the sucrose esters delayed the pasting and gelatinization of the starch granules. There did not appear to be any synergistic effects of the sucrose esters when blended with a commercial alpha-mono/diglyceride emulsifier.     

Development of a quantitative GC-FID method for the determination of sucrose mono- and diesters in foods

Sucrose esters (E 473) are emulsifiers used in foods to improve different technological properties. They should conform to the specifications laid down in Commission Regulation No. 231/2012 and be used at amounts not exceeding the maximal ones set by Commission Regulation No. 1129/2011. In order to be able to characterise commercial sucrose ester formulations and to evaluate whether they are used correctly by the food industry, a quantitative GC-FID method was developed. Standards of monoesters and diesters were isolated from commercial additive preparations because no commercial ones were available. Commercial sucrose monolaureate and in-house-synthesised sucrose diarachidonate were used as internal standards. The method showed limits of detection and quantification of 2.9 and 5.7 µg ml^–1 respectively for the monoesters and 42.8 and 129.7 µg ml^–1 respectively for the diesters. The analysed commercial additive formulations contained mainly mono- and diesters of palmitic and stearic acid with low amounts of free fatty acid and sucrose. Different food matrices were incurred with commercial sucrose esters formulations and recoveries ranged between 92% and 118% for the monoesters and between 77% and 120% for the diesters. Recovery of sucrose monoesters in cake was around 34% when no enzymatic treatment was applied, and about 64% when enzymatic treatment with Clara-Diastase was applied. This indicated that sucrose esters can interact strongly with the matrix during food production and that treatment with enzymes is essential to determine the esters’ content accurately in some classes of food products.     

Optimized Synthesis of Sucrose Polyesters: Comparison of Physical Properties of Sucrose Polyesters, Raffinose Polyesters and Salad Oils

Synthesis and purification of sucrose polyesters (SPE) were optimized to obtain high yields of SPE. Sucrose octaacetate (SOAC) and fatty acid methyl esters (FAME) of salad oils or FAME blends of homogenous fatty acids and salad oils were interesterified in the presence of sodium metal. Yields 99.6–99.8% of purified SPE based on initial weight of SOAC were obtained. SPE structure was confirmed by infrared (IR) and C-13 nuclear magnetic resonance (C-13 NMR) spectroscopy. Physical properties of SPE and raffinose polyesters (RPE) were similar to physical properties of conventional salad oils. The hydrophile-lipophile balance (HLB) of SPE and RPE were between 2–6 HLB units. Differential scanning calorimetry (DSC) was used to determine the melting properties of SPE and RPE. Neither SPE nor RPE was susceptible to in vitro lipolysis.     

Antimicrobial Activity of Sucrose Fatty Acid Ester Emulsifiers

Six sucrose esters substituted to different degrees with a mixture of fatty acids (palmitic and stearic) were examined for antimicrobial properties. Growth and acid production of several lactic acid bacteria and growth of Saccharomyces cerevisiae were not inhibited by 0.2% of the sucrose esters in the test medium. Antimycotic activity was detected against several mold species from Aspergillus, Penicillium, Cladosporium, and Alternaria. The least substituted sucrose ester was the most active in reducing mold growth. Reduction of mold growth ranged from 37 to 91% with this ester at a 1% concentration. Inhibitory activity did not appear to be influenced by changes in pH. Aflatoxin production by Aspergillus parasiticus was not affected by presence of 0.1% sucrose ester.     

Melting Characteristics and Hardness of Milkfat Blend Sucrose Polyesters

Sucrose polyesters (SPE) are noncaloric fat substitutes prepared from fatty acid methyl esters (FAME) and sucrose. Our objectives were to determine and compare the effects of supplementing FAME from hydrolyzed milkfat with 25% FAME derived from beef tallow, coconut oil, or myristic acid on melting characteristics, hardness, and fatty acid profiles of SPE. DSC thermograms revealed different melting profiles among the SPE and anhydrous milkfat. Milkfat:tallow, milkfat:coconut, and milkfat SPE differed (p<0.05) in hardness from milkfat at 12.5, 22, and 27.5°C. Fatty acid compositions of the SPE were also different. Adjustments of melting characteristics, hardness, and fatty acid substituents of SPE are essential when substituting milkfat SPE for selected natural fats in foods.     

乳化剂对速冻水饺品质影响

研究三种常见乳化剂单甘油酯、硬脂酰乳酸钙–钠(CSL–SSL)、蔗糖脂肪酸酯对速冻水饺品质影响,通过对速冻水饺质构分析和煮后破肚率考察,证明这三种乳化剂对速冻水饺品质均有不同程度影响。单甘油酯在增大生水饺皮强韧性、降低水饺皮冻裂率方面改善效果最好,但对增大水饺皮煮后硬度和降低速冻水饺破肚率方面效果一般;CSL–SSL能明显增大水饺皮强韧性和煮后硬度,对速冻水饺破肚率改善效果也不甚明显;蔗糖脂肪酸酯在降低速冻水饺冻裂率和破肚率方面有一定效果,在增大生水饺皮强韧性和煮后硬度方面改善效果也较明显。