PlumX Metrics
Embed PlumX Metrics

Sweet surfactants I: Fatty acid esters of sucralose

Food Chemistry, ISSN: 0308-8146, Vol: 358, Page: 129827
2021
  • 11
    Citations
  • 0
    Usage
  • 37
    Captures
  • 0
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

Article Description

Surface active agents derived from the non-toxic sweetener sucralose and fatty acids of different chain length were synthesized. Obtained compounds were characterized chemically and with regard to their properties as emulsifying agents, antimicrobial preservatives and fat-soluble sweeteners. Results show that sucralose-fatty acid esters are possible multi-purpose additives, compatible with both cosmetic and edible emulsions, as well as purely oil-based, waterless formulations. Their relative effectiveness in those applications varies, and is highly dependent on the fatty acid chain length, with hydrophobic/hydrophilic character strongly impacting both emulsifying and antimicrobial properties. While the structural differences between sucrose and sucralose proved to be enough to push all of the newly synthesized compounds out of the detergent/solubilizer category of surfactants, the retention of the substrate’s high sweetness is an indication that non-bitter compounds with washing capabilities are possible to obtain.

Bibliographic Details

Provide Feedback

Have ideas for a new metric? Would you like to see something else here?Let us know