Food Chemistry

462 8 Food Additives

Unlikeacetemandlactem, citremis an acid (cf.
Formula 8.43).

(8.43)

8.15.3.2 Sugar Esters

They are obtained, among other methods, by
transesterification of fatty acid methyl esters
(14:0, 16:0, 18:0 and/or 18:1, double bond pos-
ition 9) with sucrose and lactose. The resultant
mono- and diesters are odorless and tasteless.
Depending on their structure, they cover an
HLBrange of 7–13, and are used in stabilization
of o/w emulsions, or in stabilization of some
instant dehydrated and powdered foods.

8.15.3.3 Sorbitan Fatty Acid Esters

Esters of sorbitan (cf. 19.1.4.6) with fatty acids
(Span’s) serve the stabilization of w/o emulsions.
Sorbitan tristearate is used in the production of
chocolate to delay the fat bloom formation.

(8.44)

(8.46)

8.15.3.4 Polyoxyethylene Sorbitan Esters

Polyoxyethylene groups are introduced into the

molecules to increase the hydrophilic property of

sorbitan esters:

(8.45)

Polyoxyethylene sorbitan monoesters (examples

in Table 8.22) are used to stabilize o/w emulsions.

8.15.3.5 Polyglycerol – Polyricinoleate

(PGPR)

In the production of the emulsifier PGPR (cf.

Formula 8.46), oligomeric glycerol is made by

attachment of 2,3-epoxy-l-propanol (glycid) to

glycerol and at the same time ricinoleic acids

are esterified with each other under controlled

heating conditions. In a third step, the oligomeric

glycerol is esterified with polyesterricinoleic

acid.

The emulsifier has a very complicated com-

position: apart from different types of esters,

oligomeric glycerol and free ricinoleic acid are

present.

Together with lecithin, PGPR is used in the pro-

duction of chocolate. It completely eliminates the

flow point of a molten chocolate mass, but hardly

lowers the viscosity.