Esters of saccharose effect on the surface tension.

VILCHES DE FAROLFI, HILDA; ALBARRACÍN, PATRICIA M.; MELE, FERNANDO D.

Valencia, España

Congreso; III Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA); 2001

Comité Internacional de CIBIA

Surfactants (superficially active agents) are chemical species frequently used in industrial processes in order to prevent, induce or produce a certain surface activity: dispersion, humidity, absorption, emulsification, disemulsification, foam generation, adhesion, hydrophobicity, hydrophilicity, etc. The most relevant property of the tensioactive agents is the capacity of promoting the formation and stabilization of emulsions. The saccharose esters formed by interesterification with fatty acids of high molecular weight are effective in the reduction of the surface tension, in the inhibition of foam formation, and in the increase of the fluency of cooked masses in sugar industry. The variation of surface tension has been studied according to the concentration of watery solutions of saccharose esters, and determined by using a Traube stalagmometre. The tested esters have been previously obtained from saccharose and eatable oil (mixture of sunflower and peanut) in a process without solvent, whose procedure has been developed and patented by the members of the research group.