食品乳化剂线性聚甘油脂肪酸酯的合成

Synthesis of food emulsifier linear polyglycerol fatty acid esters

介绍食品乳化剂聚甘油脂肪酸酯及其发展现状,比较线性聚甘油和环状聚甘油,比较催化剂Z和催化剂氢氧化钠对合成聚甘油酯的影响,并对聚甘油和聚甘油酯进行测定。结果表明,由催化剂Z合成的聚甘油中不含有环状聚甘油,其聚甘油酯具有更好的乳化性能。

Food emulsifier polyglycerol fatty acid esters and its development are introduced,the linear polyglycerols is compared with the cyclic polyglycerols, the effect of the Z catalyst is compared with the sodium hydroxide catalyst in synthesis of the polyglycerol esters,the polyglycerols and polyglycerol esters are determinated. The result shows that polyglycerols that is synthesized by Z catalyst does not contain cyclic polyglycerols and its esters have better emulsification.