Effects of Sucrose on Emulsification of Triglyceride by Polyglycerin Fatty Acid Ester

Abstract

Effects of sucrose (SC) on the formation of emulsions were studied. An emulsion system containing 80 wt% triglyceride, 12 wt% aqueous phase and 8 wt% polyglycerin fatty acid ester (PGFA) was prepared. In the SC free system, the oil / water / PGFA mixed system was observed to be as a white viscous state, and the diameter of the particles was ca. 30 μm. On the other hand, the 40 wt% SC system demonstrated a translucent viscous state with fine droplets (ca.5 μm). In the 60 wt% SC system, a significant amount of oil was separated. The cloud point of PGFA extensively decreased with sucrose concentration. The emulsion containing the mixed ratio of PGFA to 40 wt% SC aqueous solution (2: 3 and 1: 4) gave O/W viscous emulsions. However, the emulsion containing PGFA and 40 wt% SC aqueous solution (3: 2 and 4: 1) allowed oil phase to separate from the system. When O/W viscous emulsion containing 40 wt% SC aqueous solution was diluted with water, the diameter of oil droplet was smaller than that prepared from an O/W viscous emulsion without SC. The droplet size distribution of the emulsion prepared without SC was broad, however that of the emulsion prepared with 40 wt% SC aqueous solution was narrow.