Poultry fats are rich in palmitic and oleic acids are produced as by-products from poultry industries. These fats can be utilized in the preparation of emulsifiers. Sucrose esters of poultry fat are prepared from low-cost poultry fat and sucrose by esterification. The yield of sucrose esters prepared in this work exceeds than 85%. The hydrophilic-lipophilic balance (HLB), surface tension, interfacial tension and stability index (SI) were evaluated and compared with standard emulsifiers prepared from pure palmitate and oleate esters. Concerning the stability of emulsions, the values of interfacial tension and HLB were higher for the sucrose esters of poultry fat.
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出版者
Consejo Superior de Investigaciones Científicas
其它主题
Non-ionic emulsifier; Sucrose polyesters
语言
英语
2024-12-11
2026-02-03
DOAJ