食品及饲料添加剂

日本法定采用的食品乳化剂 日本法定采用的食品乳化剂有甘油脂肪酸酯、硬脂酰乳酸钙、蔗糖脂肪酸酯、失水山梨糖醇脂肪酸酯、丙二醇脂肪酸酯几种。卵磷脂类是现有天然食品乳化剂的代表。 甘油脂肪酸酯 该类包括单、双甘油酯,甘油琥珀酸酯,聚甘油脂肪酸酯等8个品种。其中单甘油酯(以分馏产品为主)可单独作为乳化剂(冰淇淋、乳酸饮料、奶油)、发泡剂(饼类)、消泡剂(豆腐)、分散剂(面包)等范围的应用;也可和有     

蔗糖脂肪酸酯在食品加工中的应用研究

蔗糖脂肪酸酯在食品加工中用做乳化剂、增溶剂、淀粉络合剂、防脱水剂、分散剂、发泡剂等,本文介绍了相关应用情况。     

聚甘油脂肪酸酯食品乳化剂检测标准的研究

食品乳化剂是一种用量最多的食品添加剂,在食品生产和食品加工过程中占有非常重要的地位。本文介绍了9个聚甘油脂肪酸酯食品乳化剂检测标准乳化剂检测指标的异同点,乳化剂功能的食品添加剂,并概述了国内食品乳化剂在制备、性质和应用方面的研究进展,并提出了统一有害物质先例、细分理化指标,增加鉴别指标的建议。     

食用乳化剂——单脂肪酸甘油酯

单脂肪酸甘油酯(简称单酯)是以食用油酯为原料生产的食用乳化剂,是食品加工的重要添加剂,对食品产品起到乳化、分散、稳定、起泡、消泡、淀粉抗老化等重要作用,是很多食品加工工业必不可少的原料。而单酯的使用面最广,需求量大,是重要的食用乳化剂。分子蒸馏单脂肪酸甘油酯(简称蒸馏单酯)是以分子蒸馏先进工艺技术从单、双甘     

化妆品乳剂 第六讲 乳化剂的性质、制造工艺及测试方法

综合第五讲乳剂配方所列举的乳化剂不外乎脂肪酸的钾、钠皂，脂肪酸的有机胺皂和蜂蜡硼砂皂等阴离子型乳化剂以及甘油脂肪酸酯，失水山梨糖醇脂肪酸酯（Span型）以及它的聚氧乙烯衍生物（Tween型），还有蔗糖脂肪酸酯等非离子型乳化剂。     

乙氧基化甘油单辛癸酸——新型的食品乳化剂

乙氧基化甘油单辛癸酸新型的食品乳化剂李建成方理明（杭州阑莎精细化工有限公司，杭州市，３１００１６）乙氧基化甘油单癸酸酯是一种优质高效的乳化剂和非离子表面活性剂。有很好的乳化、分散、起泡、淀粉抗老化等作用，在食品、医药、精细化工行业可广泛应用。我国的食...     

我国食品乳化剂的现状与展望

本文介绍了食品乳化剂生产现状和我国食品乳化剂发展中应注意的几个问题。     

食品乳化剂的制备和发展

本文介绍了卵磷脂、单脂肪酸甘油酯、脂肪酸蔗糖酯、山梨糖醇酐脂肪酸酯、聚氧乙烯山梨糖醇酐脂肪酸酯、聚甘油酯等乳化剂的制备提纯方法和在食品工业中的应用。     

聚甘油脂肪酸酯乳化剂的保湿性能研究

聚甘油脂肪酸酯作为一种新型乳化剂,因具有天然、安全性高、HLB值范围宽、乳化稳定性好、肤感独特等诸多优点,目前在食品、日化、医药等领域应用广泛。观察其分子结构中含有聚甘油,从理论上分析具备一定的保湿性。本研究以人体保湿测试为主要测试手段,验证聚甘油脂肪酸酯乳化剂的甘油聚合度、脂肪酸种类、浓度对保湿性能的影响,为开发保湿型护肤品以及提高保湿性能提供了新方法新思路。     

聚甘油脂肪酸酯的合成应用与市场开发

本文介绍了聚甘油脂肪酸的组成，性能，合成工艺及其在食品乳化剂等领域的应用，指出了该产品广阔的发展前景。     

Effect of emulsifiers on the preparation of food‐grade oil‐in‐water emulsions using a straight‐through extrusion filter

This paper describes the preparation characteristics of food‐grade soybean oil‐in‐water (O/W) emulsions using a novel straight‐through extrusion filter, named a silicon straight‐through microchannel (MC). Polyglycerol fatty acid ester (PGFE), polyoxyethelene sorbitan monolaurate (Tween 20), and sucrose fatty acid ester were tested as emulsifiers. Optical observations of the emulsification process exhibited that monodisperse oil droplets were stably formed from an oblong straight‐through MC for PGFE and Tween 20. The effect of the emulsifier on the straight‐through MC emulsification behavior is discussed. The selected PGFE‐ and Tween 20‐containing systems enabled us to prepare monodisperse O/W emulsions with droplet diameters of 38—39 μm and coefficients of variation below 3% using an oblong straight‐through MC with a 16 μm‐equivalent channel diameter.     

Emulsification properties of polyesters and sucrose ester blends I: Carbohydrate fatty acid polyesters

A number of carbohydrate fatty acid polyesters, potential fat substitutes, were screened for their ability to reduce surface and interfacial tensions alone or as blends with commercial emulsifiers. Commercial sucrose ester emulsifiers (Ryoto, Mitsubishi-Kasei Food Corporation, Tokyo, Japan) were evaluated alone or blended with other sucrose esters or with other carbohydrate fatty acid polyesters, and their surfactant properties were examined in terms of their ability to reduce surface and interfacial tensions at different concentrations and to stabilize oil-in-water (o/w) and water-in-oil (w/o) food emulsions at room and refrigeration temperatures, respectively. In general, when used alone the carbohydrate polyesters were excellent stabilizers of w/o emulsions and poor stabilizers of o/w emulsions. Blending lipophilic carbohydrate polyesters with hydrophilic commercial emulsifiers, such as S-1670, produced stable o/w emulsions and unstable w/o emulsions. Our results suggest that emulsifier blends of potential fat substitutes with FDA-approved commercial sugar ester emulsifiers can be prepared for possible use in low-calorie foods, cosmetics and pharmaceuticals as o/w and w/o emulsifiers.     

Stearyl monoglycendyl citrate as an emulsifier enhancer

Stearyl monoglyceridyl citrate, a fatty acid ester, is a semisolid compound with a slightly acidic flavor. In its liquid state it is completely miscible with vegetable and animal fats and oils. Although the compound exhibits surfactant activity and reduces interfacial tensions, its major function is emulsifier enhancement and emulsion stabilization when used in shortening systems along with accepted emulsifiers. Very acceptable liquid and plastic shortenings can be prepared through the addition of stearyl monoglyceridyl citrate and primary emulsifiers. Effective levels of stearyl monoglyceridyl citrate in shortenings enhance performance and permit use of lower levels of primary emulsifiers. Shelf-life stabilities, smoke points, plasticity, and compatibility with primary emulsifiers in finished shortenings are good. Additions to margarines and whip toppings and performance in baked goods, as well as food additives status, are discussed.     

Relative absorption of conjugated linoleic acid as triacylglycerol,free fatty acid and ethyl ester in a functional food matrix

Conjugated linoleic acid (CLA) shows potential benefits in a number of medical conditions, making it a possible target for incorporation into a functional food. Until recently, clinical trials were conducted with various mixtures of CLA isomers, encapsulated as the free acid. The purpose of this study was to examine a mixture of two specific CLA isomers (9c,11t and 10t,12c), incorporated into a functional food either as triacylglycerol, free fatty acid or fatty acid ethyl ester. Differences in absorption between the lipid forms and between the isomers were investigated. The palatability of the different functional‐food formulations was also studied. Significantly less CLA was absorbed into chylomicrons over six hours when fed as fatty acid ethyl ester than when either the triacylglycerol or free fatty acid forms were fed. Further work is recommended, to examine fatty acid ethyl ester absorption over longer periods of time. Most subjects reported that the fatty acid formulation had poor taste characteristics. We conclude that CLA as triacylglycerol is the most suitable form for incorporation into a functional food and that the 9c,11t and 10t,12c CLA isomers are absorbed similarly into chylomicrons.     

Effect of food emulsifiers on crystal structure and habit of stearic acid

Several food emulsifiers have been found to serve as crystal structure modifiers for stearic acid crystallized from various organic solvents. Stearic acid that usually precipitates under appropriate crystallization conditions as the B- form is converted into the C- form when 1- 5% of sorbitan esters or ethoxylated sorbitan esters of fatty acids are present in the solution. Other emulsifiers such as polyglycerol esters, bdsubstituted monoglycerides and sucrose esters of fatty acids consisting of bulky hydrophilic groups are also effective emulsifiers in preserving the C- form of the crystallized stearic acid. The active emulsifiers modify the external crystal habit of stearic acid. Mass spectrograph analysis indicates that sorbitan monostearate (Span 60) is precipitated with the stearic acid.     

Impact of Fatty Acid Structure on CALB‐Catalyzed Esterification of Glucose

Enzymatic synthesis of fatty acid glucose esters from different fatty acyl donors are performed via enzymatic catalysis in the presence of Candida antarctica lipase B (CALB), using acetonitrile as the solvent. The acyl donor nature (fatty acid or fatty acid vinyl ester) and structure are varied. Lower reaction rates and lower conversions are obtained with fatty acids in comparison to their corresponding vinyl esters. Moreover, the acyl donor with the longest chain length gives the highest conversions. The presence of unsaturation on the acyl donor chain is also shown to be detrimental to the conversion. Practical Applications: The practical applications of the present work are related to the production of gluco‐esters that could be used as nonionic surfactants as detergents, cosmetics and food emulsifiers, emollients or conservatives, respectively. In this study, it is shown that in order to get high production yields, each reaction parameter has to be tuned properly.     

Food emulsifiers: Surface activity,edibility, manufacture,composition, and application

Food emulsifiers are indispensable ingredients in most processed foods containing fats and oils. Terms like surface activity and edibility have a special relevance to emulsifiers and are described. Food emulsifiers may be grouped according to different aspects. In this paper they are described from the viewpoint of their origin, and special attention is given to monoglyceride derivatives, such as lactylated monoglycerides, to glycerol-free fatty acid derivatives, as well as to monodiglycerides and distilled monoglycerides. The mesomorphic behavior of aqueous emulsifier systems is mentioned, and certain production aspects of food emulsifiers, including the distillation of monoglycerides, are given.     

食品乳化剂的安全性及JECFA评价结果

FAO/WHO食品添加剂和污染物联合专家委员会(简称JECFA)是国际食品添加剂与污染物安全评价的权威机构,对世界各国所用食品添加剂的安全性进行评价。食品乳化剂是食品工业中一类重要的使用广泛的添加剂。介绍了JECFA关于食品乳化剂的主要品种及使用情况,总结了JECFA对食品乳化剂的安全性评价意见及规定标准。     

蔗糖酯的合成与应用研究进展

蔗糖酯是一种性能优良的非离子表面活性剂,综述了蔗糖酯的合成方法,分别了溶剂法（包括二甲基甲酰胺法、丙二醇法、水溶剂法、甲醇法及相转移催化法）及非溶剂法（包括生物合成法）。对蔗糖酯的应用及市场情况作了较为详细的介绍。     

Qualitative DC-Trennung einiger Polyalkohol-Fettsäurepartialester und Identifizierung der Polyalkohol-Komponente

Qualitative TLC-Separation of a Few Polyalcohol-Fatty Acid Partial Esters and Identification of the Polyalcohol Component Using thin-layer chromatography, a few emulsifiers, such as partial esters of fatty acids with ethylene glycol, 1,2-propylene glycol, 1,3-butylene glycol, 1,6-hexanediol, diethylene glycol, triethylene glycol, glycerol, trimethylolpropane, pentaerythritol and sorbitol were separated into classes of compounds. The number of TLC-fractions reveal the nature of the fatty acid ester of the polyol. In another procedure the polyols are isolated and separated by TLC. Partial esters of fatty acids with polyols can be unequivocally identified by the two TLC-separations.