Surfactants Used in Food Industry: A Review

Kralova, Iva; Sjöblom, Johan

doi:10.1080/01932690902735561

Cited by 576 publications

(292 citation statements)

References 72 publications

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“…Supplementary Materials: The following are available online at www.mdpi.com/2073-4360/9/9/422/s1, Figure S1: 1 H NMR spectrum of mPEG 113 -b-PPC 49 (Table 1, (Table 1, sample 3) (100 MHz, CD 3 CN), Figure S3: SEC traces of all mPEG 113 -b-PPC AB-diblock copolymer surfactants (Table 1, sample 1-3) in comparison with the mPEG 113 initiator using DMF as an eluent and PEG calibration, Figure S4: SEC traces of all mPEG 45 -b-PPC AB-diblock copolymer surfactants (Table 1, sample [4][5][6][7][8] in comparison with the mPEG 45 initiator using DMF as an eluent and PEG calibration, Figure S5: SEC traces of all PPC-b-PEG 45 -b-PPC ABA-triblock copolymer surfactants (Table 1, …”

Section: Discussionmentioning

confidence: 99%

“…They are employed in the textile, paint, and oil industry, in cleaning agents and cosmetics, for microelectronics and optics, and further possible applications are found in biomedicine, pharmaceutical products and nanoscience [1][2][3][4]. Another important field of application of surfactants is emulsion polymerization, which plays a key role in many industrial areas.…”

Section: Introductionmentioning

confidence: 99%

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Acid-Labile Surfactants Based on Poly(ethylene glycol), Carbon Dioxide and Propylene Oxide: Miniemulsion Polymerization and Degradation Studies

et al. 2017

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Partially degradable, nonionic AB and ABA type di-and triblock copolymers based on poly(propylene carbonate) and poly(ethylene glycol) blocks were synthesized via immortal copolymerization of carbon dioxide and propylene oxide, using mPEG or PEG as a macroinitiator, and (R,R)-(salcy)-CoOBzF 5 as a catalyst in a solvent-free one-pot procedure. The amphiphilic surfactants were prepared with molecular weights (M n ) between 2800 and 10,000 g·mol −1 with narrow molecular weight distributions (1.03-1.09). The copolymers were characterized using 1 H-, 13 C-and DOSY-NMR spectroscopy and size exclusion chromatography (SEC). Surface-active properties were determined by surface tension measurements (critical micelle concentration, CMC; CMC range: 1-14 mg·mL −1 ). Degradation of the acid-labile polycarbonate blocks was investigated in aqueous solution using online 1 H-NMR spectroscopy and SEC. The amphiphilic polymers were used as surfactants in a direct miniemulsion polymerization for poly(styrene) (PS) nanoparticles with mean diameter of 270 to 940 nm. The usage of an acid-triggered precipitation of the emulsion simplified the separation of the particles from the surfactant and purification of the nanoparticles.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Acid-Labile Surfactants Based on Poly(ethylene glycol), Carbon Dioxide and Propylene Oxide: Miniemulsion Polymerization and Degradation Studies

et al. 2017

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“…Originally, natural surfactants were used to produce these emulsions using compounds such as lecithin found in egg yolks, and various proteins found in milk. However, recent research in the areas of Food Science has lead researchers and food production companies to begin using synthetic surfactants such as sorbitan esters and sucrose esters (Kralova and Sjoblom, 2009). Although these synthetic compounds are safe for human consumption, there is always a demand from consumers for a more "natural" ingredient list in their foods.…”

Section: Microemulsionsmentioning

confidence: 99%

“…By being able to change the surface tension of various compounds in the food industry, food companies are able to produce products such as butter, vinaigrettes, homogenized milk and mayonnaise, all of which contain two or more liquids that would normally be immiscible. With the markets for these items consistently on the rise, there has been a demand for researchers to continually find new, low-toxicity and organic food grade microemulsions (Kralova and Sjoblom, 2009). The use of a grape pomace microemulsion does a great job of addressing these new consumer demands, as it is both non-toxic and organic.…”

Section: Microemulsion As a Food Additive Raw Ingredientmentioning

confidence: 99%

The Market Potential of a Grape Pomace Microemulsion

Rod

Dobbin

Hosseinian

2017

JFR

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Canada's food waste reached $31 billion in 2014. 95% of this waste ended up in landfills across the country, being a severe burden both economically and environmentally. By implementing sustainable agriculture projects, alternative uses can be found for food waste that produce positive income for companies, and alleviate stresses on the environment. Grape pomace, a food waste produced through the process of wine-making, currently ends up in landfills after wine-production. However, this agricultural by-product holds great market potential for the production of chemical microemulsions. These microemulsion systems show great potential in the food, pharmaceutical and cosmeceutical industries. The market potential was calculated by determining the volume of grape seed oil that could be extracted from grape pomace. The current market value of microemulsion surfactants were then obtained and a value was calculated based on the oil yield. Grape pomace microemulsions had the highest market potential as pharmaceutical raw ingredients, followed respectively by food additive and cosmeceutical raw ingredients. The purpose of this paper is to measure the market potential for grape pomace microemulsions in each of these industries and to provoke further investigations into the production of value added products from agricultural waste.

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“…Polysaccharides are one of the most widely used stabilizing agents. Some of the polysaccharides that are used include Arabic and xanthan gums, chitosan and pectin (Makri & Doxastakis, 2006;Kralova & Sjöblom, 2009). A polysaccharide hydrocolloid will bind water molecules, which leads to enhanced viscosity of aqueous phase both in creams and foams, thereby protecting the whole system against syneresis and ultimately resulting in the eventual stabilization of foams (Sikora, Badrie, Deisingh, & Kowalski, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

Dawa¹,

Hua²,

Chamba³

et al. 2013

JFR

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Understanding how foaming properties of proteins are affected by factors such as pH, salt concentration and temperature is essential in predicting their performance and utilisation. In this study, the effects of pH and salt concentration were studied on the foaming properties of pumpkin seed protein isolate (PSPI) and PSPI-xanthan (XG)/Arabic (GA) gum blends. The foaming properties of the PSPI-GA/XG blends were also compared with egg white. Foam stability (FS) was significantly affected by pH with PSPI: GA (25:4) and PSPI: XG (25:1) having a significantly higher stability at pH 2 with the lowest foam stability at pH 4. Sodium chloride (0.2-1.0 M) did not significantly affect foaming properties although PSPI: GA (25:4) had the highest FC (89.33 ± 3.24%) and FS (76.83 ± 1.53 min) at 0.2 M sodium chloride concentration. The foaming capacity (FC) of PSPI: GA (25:4) blend (128.00 ± 0.91%) was significantly higher (p < 0.05) than that of egg white (74.00 ± 1.33%) but its FS was significantly lower. It was further revealed that the FC of egg white (74.00 ± 1.33%) was comparable to the PSPI:XG (25:1) blend (74.00 ± 1.46%) but the FS for egg white (480.00 ± 2.67 min) was significantly higher (p < 0.05) than the FS (116.21 ± 0.86 min) of PSPI:XG (25:1). The foaming properties of PSPI and PSPI-xanthan (XG)/Arabic (GA) blends were significantly affected by pH. Optimum foaming properties, PSPI:XG (25:1) and PSPI:GA (25:4) were observed at pH 2 and heat treatment temperature of 80 ºC.

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Surfactants Used in Food Industry: A Review

Cited by 576 publications

References 72 publications

Acid-Labile Surfactants Based on Poly(ethylene glycol), Carbon Dioxide and Propylene Oxide: Miniemulsion Polymerization and Degradation Studies

Acid-Labile Surfactants Based on Poly(ethylene glycol), Carbon Dioxide and Propylene Oxide: Miniemulsion Polymerization and Degradation Studies

The Market Potential of a Grape Pomace Microemulsion

Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

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