Effects of Sugars on the D Phase Emulsification of Triglyceride Using Polyoxyethylene Sorbitan Fatty Acid Ester

Journal of Oleo Science

Volumn 54, Issue 12, 2005, Pages 633-639

  Murakami, Atsushi ^a,b   Fukada, Kazuhiro ^c   Yamano, Yoshimasa ^d   Gohtani, Shoichi ^c  

^a EHIME UNIVERSITY   (Japan)

^b Kamada Soy Sauce Inc   (Japan)

^c KAGAWA UNIVERSITY   (Japan)

^d Institute of OISHISA Science   (Japan)

Author keywords

cloud point; D phase emulsification; emulsion; polyoxyethylene sorbitan fatty acid ester; sugar

Indexed keywords

EID: 84999938742     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.54.633     Document Type: Article

References (6)

1. Food Safety Commission of Japan, The minutes of the 11th meeting of the Food Additives Expert Committee in Food Safety Commission of Japan, http://www.fsc.go.jp/senmon/tenkabutu/t-dai11/index.html (accessed Apl. 2005)
2. H. SAGITANI, T. HATTORI, K. NABETA and M. NAGAI, Formation of O/W Emulsions having Fine and Uniform Droplets by the Surfactant (D) Phase Emulsification Method, Nippon Kagaku Kaishi, 1399-1404 (1983).
3. A. MURAKAMI, K. FUKADA, Y. YAMANO and S. GOHTANI, Effects of Sucrose on the Emulsification of Triglyceride by Polyglycerin Fatty Acid Ester, J. Oleo. Sci., Vol. 54, 335-340 (2005).
4. H. KUNIEDA, K. SHIGETA and K. OZAWA, Self-Organizing Structures in Poly(oxyethylene) Oleyl Ether-Water System, J. Phys. Chem. B, Vol. 101, 7952-7957 (1997).
5. H. SAGITANI, Y. HIRAI, K. NABETA and M. NAGAI, Effect of Types of Polyols on Surfactant Phase Emulsification, J. Jpn Oil Chem. Soc., Vol. 35, 102-107 (1986).
6. P. BECHER, EMULSIONS Theory and Practice, 2nd ed., Robert E. Krieger Publishing Co., New York, pp. 267-270 (1977).