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

作　　者：邹英昭 邹华生[1] 于江虹 

机构地区：[1]华南理工大学化工与能源学院,广州510640 [2]美晨集团股份有限公司,广州510075

出　　处：《食品科技》2005年第8期46-49,共4页Food Science and Technology

摘　　要：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.

关 键 词：食品乳化剂 线性聚甘油脂肪酸酯 合成 测定 

分 类 号：TS202.3[轻工技术与工程—食品科学]