合成方法对Span产品的结构和组成的影响

采用高效液相色谱（ＨＰＬＣ）对一步法工业品、分步催化法和两步法国外样品进行组成分析，考察了不同合成方法对产品的组成及结构的影响。     

Physical Properties of Soybean Oleogels and Oil Migration Evaluation in Model Praline System

The present study examined the physical properties of soybean oleogels and commercial confectionery filling fats and evaluated the oil migration properties in model praline systems. Soybean oleogels were prepared using different oleogelators namely monoglyceride (MAG oleogels) and a mixture of sorbitan tri‐stearate (STS) with lecithin (50:50) (Lec‐STS oleogels). Both MAG oleogels and Lec‐STS oleogels demonstrated a flat solid fat content (SFC) profile with zero SFC at 40 °C. At low temperature, MAG oleogels and Lec‐STS oleogels demonstrated a non‐flowing gel‐like property due to the ability of the oleogelator to entrap liquid oil. In addition, oleogels also showed thixotropic behavior indicating the possible capability to prevent migration of filling fats to coatings and also good flow ability during pumping though manufacturing equipment. The textural property of oleogels also did not change significantly upon storage indicating good structural stability. When used as in a model praline system, oleogels demonstrated a migration delaying property.     

Stability of Dye Dispersions in the Presence of Some Eco-Friendly Dispersing Agents

The stability of dye dispersions in the presence of ethoxylated sorbitan lauryl and oleyl esters were reported and compared with dye dispersions containing a conventional dispersing agent, i.e. naphthalene sulfonic acid methylene-bis sodium salt (NSAB). The optimum operating conditions obtained using a central composite design and stability of dye dispersions were evaluated by a turbidimetry method. Results showed that the dose of surfactants and the temperature of operation were important factors in preparing stable dye dispersions. Also, the best conditions for preparing dye dispersions were as follows: dose of surfactant 0.05 g, temperature 25 °C and time 5 min. In addition to, findings indicated that both of the used surfactants had better performance in dispersing the dyes in water. However, ethoxylated sorbitan oleate had better efficiency relative to other used dispersing agents. The performance of both sorbitan esters were compared with NSAB. The results indicated that they can create stable dye dispersions in aqueous media and have approximately the same effectiveness with NSAB. In this series, although oleate ester had a better performance than the laurate, the difference in performance of using dispersing agents was not significant. This finding was confirmed by the results of the particle size analysis of dye dispersions.     

New Approach to Structure–Property Correlations of Different Films of Sorbitan Esters and Their Self-Assembly into Viscoelastic Monolayers

This publication is focused on the structural origin of viscoelasticity in Langmuir monolayers. To improve the understanding of the structural origin of viscoelasticity of surfactant films, we systematically studied interfacial films of different sorbitan esters with saturated (Span 60 and 65) and unsaturated (Span 80 and 85) paraffin chains by means of surface rheology, Langmuir isotherms, X-ray reflectometry (XRR), and Brewster angle microscopy (BAM). The results of two-dimensional shear rheological measurements revealed the existence of temporarily cross-linked networks. In dynamic BAM experiments, we observed a swinging motion of the monolayers as a result of a sudden externally initiated mechanical perturbation. The viscoelastic film response, which relaxed with time as the external force vanished, could be traced back to the presence of foam-like supramolecular structures that interlinked solid-condensed domains. The temperature dependence of the elastic response implied that the solid domains decomposed at temperatures close to the bulk melting point of Span 60 and Span 65. We concluded that insoluble surfactants formed solid domains at the interface, which were linked with each other by nonsolid areas, giving viscoelastic films. These newly discovered insights into coherent film formations could provide new opportunities for designing mechanically stable surfactant interfaces.     

Chemical Characterization of Sorbitan Tri-Stearate Commercial Samples and Their Determination in Confectionery Fats by HPLC High-Resolution Mass Spectrometry

Nominal sorbitan tristearate (E492) commercial samples are widely used generally as emulsifiers and particularly as anti-bloom agents in confectionery products. In spite of this generalized use, their qualitative and quantitative evaluation is poorly documented in literature and the relative works go back to the last decades of last century. In the present work, a deep study by HPLC-High Resolution Mass Spectrometry of qualitative composition of five E492 commercial samples was made up showing a very complex pattern of stearic and palmitic acid esters with the sorbitol anhydrides, sorbitan, and isosorbide. A clear distinction of sorbitan mono-, di-, tri-, and tetra-esters, of sorbitol penta- and hexa-esters and isosorbide mono- and di-esters was achieved. Contemporarily, difference in the qualitative pattern between E492 commercial samples coming from different suppliers was established. As a consequence, quantitative evaluation can be reliably obtained by using as calibration standard the same E492 present in real samples. The accuracy and recovery of the method were determined allowing in this way a reliable application to commercial confectionery products. The detailed knowledge of STS composition may be of great help to orient the synthesis conditions in order to modulate its properties as a function of various experimental necessities.     

失水山梨醇单月桂酸酯的合成

以山梨醇和月桂酸为原料,采用新型催化剂一步法合成目标产物。探讨了催化剂配比、用量和反应温度对目标产物单酯含量、酸值(A.V.3～5mgKOH·g-1)、皂化值(S.V.150～170mgKOH·g-1)和羟值(OH.V.330～380mgKOH·g-1)的影响,得到了适宜的反应条件。产品色泽浅无需经脱色处理可直接应用于医药、食品、化妆品等行业。     

Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream

In this work, the effects of sorbitan monostearate (Span 60) level on the particle size distribution, microstructure and apparent viscosity of the emulsion were investigated. Average particle size (d_4,3), surface protein concentration, partial coalescence of fat and overrun of whipped cream during whipping were also determined. As Span 60 level increased (0–0.8%) in emulsion, the apparent viscosity was increased gradually, and the particle size range was narrowed, which was also detected by microstructure. A positive effect of whipping time was observed on the average particle size, partial coalescence of fat, surface protein concentration and overrun during whipping, respectively. An increase of Span 60 level resulted in a reduction of d_4,3 values and partial coalescence of fat during 0–1 min whipping, then increasing after whipping for 2–5 min (0.6% Span 60 as the critical level). A negative behaviour was observed between surface protein concentration and Span 60. Moreover, Span 60 could improve the overrun and organoleptic properties of whipped cream efficiently.     

Effects of Sorbitan Monostearate and Monooleate on the Crystallization and Consistency Behaviors of Cocoa Butter

The crystallization behavior of cocoa butter (CB) is the essential structuration issue in the development of chocolate products. An alternative to modify and control the crystallization patterns of CB in chocolate production is the incorporation of specific emulsifiers in their formulations. In this work, the effects of sorbitan monostearate (SMS) and sorbitan monooleate (SMO) in the crystallization and consistency behaviors as well as on the microstructure of CB were evaluated. CB samples at three different concentrations (0.5, 1.0 and 1.5 % w/w) of SMS and SMO were prepared and their main physical–chemical attributes determined. CB added with 1.5 % of SMS showed the largest effects with a sharp increase in the onset of the crystallization temperature (from 19.3 to 23.8 °C) and doubling the yield value (consistency) of pure cocoa butter. The classic two-step isothermal crystallization behavior and morphology of CB were also modified with the addition of SMS. A possible explanation based on the solubility of SMS in an organic medium and its ability of self-assembling was suggested as a mechanism for SMS performance in CB. SMS was considered as a potential crystal modifier for CB by changing its crystal structure and enhancing its thermal resistance—factors that favor the use of this emulsifier in the production of improved thermally stable chocolates.     

Application of nonionic surfactant-enhanced in situ flushing to a diesel contaminated site

Surfactant-enhanced in situ flushing was performed to remediate soil and groundwater at a diesel contaminated area, which had been used as a military vehicle repair area in Korea for 45 years. A pilot-scale site (4 m x 4 m x 4 m) was selected within the contaminated area for in situ flushing; the selected site was composed of heterogeneous sandy and silt-sandy soils, with an average hydraulic conductivity (K) of 2.0 x 10(-4)cm/s. Two percent of sorbitan monooleate (POE 20) was mixed with uncontaminated groundwater and five pore volumes of solution (three pore volumes of surfactant solution and two pore volumes of groundwater alone) were flushed to remove diesel from the site. The effluent TPH (total petroleum hydrocarbon) concentration with surfactant solution flushing increased to 1761 mg/L, which was over 200 times higher than the average concentration with only groundwater flushing. A total of 48 kg of TPH (about 88% of the initial TPH) was removed from the pilot site with five pore volumes of 2% sorbitan monooleate solution flushing; this total was more than 75 times the amount that was removed when flushing with water alone (less than 640 g). All of the extracted solution was treated by means of a chemical treatment process, which included the use of a dissolved air flotation system to lower the concentration of solution below 5mg/L and the treated solution was then disposed of in a nearby sewage drain.     

The Physicochemical Characterization and In Vitro/In Vivo Evaluation of Natural Surfactants-based Emulsions as Vehicles for Diclofenac Diethylamine

ABSTRACT

Two sugar-based emulsifiers, cetearyl alcohol & cetearyl glycoside and sorbitan stearate & sucrose cocoate, known as potential promoters of lamellar liquid crystals/gel phases, were investigated in order to formulate an optimal vehicle for amphiphilic drug—diclofenac diethylamine (DDA).

Physico-chemical characterization and study of vehicle's physical stability were performed. Then, the in vitro DDA liberation profile, dependent on the mode of drug incorporation to the system, and the in vivo, short-term effects of chosen samples on skin parameters were examined.

Droplets size distribution and rheological behavior indicated satisfying physical stability of both types of vehicles. Unexpectedly, the manner of DDA incorporation to the system had no significant influence on DDA release. In vivo study pointed to emulsion's favorable potential for skin hydration and barrier improvement, particularly in cetearyl glycoside-based vehicle.