Enhanced Surface Activity of Food Surfactants by Addition of Soya Lysophospholipids

Abstract

Surface activities of food surfactants (emulsifiers), such as sucrose fatty acid ester (SE), polyglycerin fatty acid ester (PGE) and sorbitan fatty acid ester (SOE), were found to be enhanced by blending with soya lysophosphatidylcholine (LPC) or soya lysophospholipids (SLP). The water solubility and acid/salt tolerance of SE and PGE of medium HLB value and of SOE increased due to addition of 20-50% (w/w) LPC or SLP. Surface tension of the mixtures (food surfactant/LPC or SLP) took a minimum value in a range of ratios from 60:40 to 50:50 (w/w), while a notable decrease of surface tension could be observed by mixing 10-30% (w/w) of SLP having about 50% LPC. Immersional wettability (penetrating power) of food surfactants incresed with addition of 10-20% LPC. Oil/water (o/w) emulsifying ability of food surfactant was fortified by mixing 20-30% of LPC or SLP, and the emulsions of vegetable oil became tolerant to salt and acid solution. Water dispersibility of fine particls and beta-carotene solubilization of food surfactants were also improved by addition of about 20% LPC or SLP. The results obtained may be brought by the following reason: The nonionic surfactant incorporate with LPC molecules, which have storongly hydrated head group, to form the mixed micelles which possess a similar property to that of small micelles of LPC.