Preparation of sucrose fatty acid esters as food emulsifiers and evaluation of their surface active and emulsification properties.
A simple method for the preparation of sucrose esters, from fatty acids and the least expensive sucrose, has been conducted. Fatty acids namely lauric, palmitic and oleic were used in their preparation in the absence of any organic solvent. Reasonable yields amounting to 86.5%, 87.3% and 88.6% for s...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1999-08-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/668 |