Investigation of the Emulsifying and In Vitro Digestive Properties of High-Purity Sucrose Monostearate Esters

Abstract

Long-chain fatty acid mono- and higher-order esters of sucrose are important chemicals, often produced at kilotonne scales, due to their wide range of commercial applications, including as food emulsifiers. While the monoester content of commercial sucrose stearate ester products range up to 75% (in S-1670), this can be further increased to >99% when enzymatic techniques are deployed for product preparation. Although the emulsifying properties of sucrose stearate ester-containing products (such as S-1670) are well-defined, formulations with monoester contents greater than 75% have never been prepared and evaluated. In this study, three sucrose stearate samples with an 80, 85, or 90% monoester content (samples 1–3, respectively) were prepared and the influence of these on their digestive, emulsifying, and rheological properties was studied. The results show that emulsions stabilized by S-1670 (75%) and sample 1 (80%) exhibited the best digestive behavior in a gastrointestinal behavior model, recording 69 and 78% free fatty acid release, respectively. Counterintuitively, an inverted V-shaped profile was observed when the monoester content, which ranged from 75–99%, was plotted as a function of emulsifying properties. These results should serve as an important guide for the development of new sucrose ester products in the food industry.

Investigating the Emulsifying Mechanism of Stereoisomeric Sugar Fatty Acyl Molecular Gelators

“…Sugar-fatty acyl derivatives are one such class of emulsifiers designed as an alternative to conventional fat and amino acid-derived emulsifiers. A variety of sugar-fatty acyl derivatives, such as alkyl polyglycosides, sorbitan esters, and sucrose esters, are developed as nonionic emulsifiers. − Although several sugar-fatty acyl derivatives exist, their mode of emulsifying mechanism is nearly the same. In general, the sugar derivative is solubilized in either water or oil, and then the immiscible liquids are emulsified by forming micelles at the oil–water interface. , However, to the best of our knowledge, solid particle or interfacial network-based emulsification from sugar-fatty acyl derivatives has never been seen.…”

“…A variety of sugar-fatty acyl derivatives, such as alkyl polyglycosides, sorbitan esters, and sucrose esters, are developed as nonionic emulsifiers. − Although several sugar-fatty acyl derivatives exist, their mode of emulsifying mechanism is nearly the same. In general, the sugar derivative is solubilized in either water or oil, and then the immiscible liquids are emulsified by forming micelles at the oil–water interface. , However, to the best of our knowledge, solid particle or interfacial network-based emulsification from sugar-fatty acyl derivatives has never been seen. In fact, natural emulsifiers such as hydrocolloids, phospholipids, waxes, and proteins stabilize the emulsions by adsorbing at the interfacial juncture in the form of crystals, fibers, and solid particles.…”

“…A variety of sugar-fatty acyl derivatives, such as alkyl polyglycosides, sorbitan esters, and sucrose esters, are developed as nonionic emulsifiers. 1 − 3 Although several sugar-fatty acyl derivatives exist, their mode of emulsifying mechanism is nearly the same. In general, the sugar derivative is solubilized in either water or oil, and then the immiscible liquids are emulsified by forming micelles at the oil–water interface.…”

“…In general, the sugar derivative is solubilized in either water or oil, and then the immiscible liquids are emulsified by forming micelles at the oil–water interface. 3 , 4 However, to the best of our knowledge, solid particle or interfacial network-based emulsification from sugar-fatty acyl derivatives has never been seen. In fact, natural emulsifiers such as hydrocolloids, 5 phospholipids, 6 waxes, 7 and proteins 6 stabilize the emulsions by adsorbing at the interfacial juncture in the form of crystals, fibers, and solid particles.…”