Solubility testing of sucrose esters of fatty acids in international food additive specifications

Yukino Nagai; Satoko Kawano; Kenichiro Motoda; Masaaki Tomida; Chiye Tatebe; Kyoko Sato; Hiroshi Akiyama

doi:10.1248/bpb.b16-00738

This article has now been updated. Please use the final version.

Solubility testing of sucrose esters of fatty acids in international food additive specifications

Yukino Nagai, Satoko Kawano , Kenichiro Motoda, Masaaki Tomida, Chiye Tatebe, Kyoko Sato, Hiroshi Akiyama

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Keywords: sucrose fatty acid esters, solubility, specifications, emulsifier, food additives

JOURNAL FREE ACCESS Advance online publication

Article ID: b16-00738

DOI https://doi.org/10.1248/bpb.b16-00738

The final version of this article is now available: Vol. 40 (2017), No. 3 pp. 284-289

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Abstract

We investigated the solubility of 10 samples of sucrose esters of fatty acids (SEFA) products that are commercially available worldwide as food additives (emulsifiers). Although one sample dissolved transparently in both water and ethanol, other samples produced white turbidity and/or precipitates and did not meet the solubility criterion established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). When the sample solutions were heated, the solubility in both water and ethanol increased. All of the samples dissolved transparently in ethanol, and dispersed and became white without producing precipitates in water. The present study suggests that the current solubility criterion of the JECFA SEFA specifications needs to be revised.

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