表面活性剂——蔗糖酯被引量：2

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摘要本文介绍了蔗糖酯的化学组成、特性,以及在食品工业中的应用。

作者白岚杜继煜白宝璋

机构地区浙江商业职业技术学院承德民族师范专科学校吉林农业大学

出处《农业与技术》 2003年第1期56-57,共2页 Agriculture and Technology

关键词蔗糖酯蔗糖脂肪酸酯表面活性剂食品工业应用

同被引文献30

1姜永才,吴世康.不同添加物对表面活性剂溶液预胶束形成的影响[J].物理化学学报,1994,10(4):381-384. 被引量：16
2黄平.多用途的表面活性剂──蔗糖酯[J].现代化工,1996,16(9):50-51. 被引量：10
3上海染料研究所有限公司.GB/T11276-2007表面活性剂临界胶束浓度的测定[s].北京:中国标准出版社,2008.
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7Midori Yoshida,Shin-ichi Katsuda,Dai Nakae,Akihiko Maekawa.Food and Lack of toxicity or carcinogenicity of S-170,a sucrose fatty acid ester,in F344 rats.Chemical Toxicology,2004,42:667 - 676
8Samia Soultani,Stephanie Ognier,Jean-Marc Engasser,Mohamed Ghoul.Comparative study of some surface active properties of fructose esters and commercial sucrose esters.Physicochem Eng Aspects,2003,227:35-44
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农业与技术

2003年第1期

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