Journal of Oleo Science
Online ISSN : 1347-3352
Print ISSN : 1345-8957
Detergents, Surfactants, Interface and Colloid
Effect of Alcohols on the Phase Behavior and Emulsification of a Sucrose Fatty Acid Ester/Water/Edible Oil System
Tsutashi MatsuuraAkihiro OgawaYukari OharaShogo NishinaMaho NakanishiShoichi Gohtani
Author information
JOURNALS FREE ACCESS

Volume 67 (2018) Issue 2 Pages 167-176

Details
Download PDF (890K) Contact us
Abstract

The effect of alcohols (ethanol, 1-propanol, propylene glycol, glycerin, sucrose) on the phase behavior and emulsification of sucrose stearic acid ester (SSE)/water/edible vegetable oil (EVO) systems was investigated. Adding sucrose, propylene glycol, and glycerin narrowed the oil-separated two-phase region in the phase diagram of the SSE/water/EVO systems, whereas adding ethanol and 1-propanol expanded the oil-separated two-phase region. Changing the course of emulsification in the phase diagram showed that the size of the oil-droplet particle typically decreased in a system with a narrowed oil-separated region. The emulsification properties of the systems varied with respect to changes in the phase diagram. The microstructure of the systems was examined using small-angle X-ray scattering, and the ability to retain the oil in the lamellar structure of the SSEs was suggested as an important role in emulsification, because the mechanism of the systems was the same as that for the liquid crystal emulsification method.

Information related to the author
© 2018 by Japan Oil Chemists' Society
Previous article Next article
feedback
Top