Research Progress on Synthesis, Properties and Application of Polyglycerol Fatty Acid Ester Emulsifiers(聚甘油脂肪酸酯类乳化剂的合成、性质与应用研究进展)
Year: 2019
Type: article
Abstract: Polyglycerol fatty acid ester is a safe, efficient, and multifunctional non-ionic emulsifier, which is widely used in food, cosmetics, medicine, and other fields. In recent years, many studies had focused on the synthesis, properties, and applications of polyglycerol fatty acid ester emulsifiers. The synthetic methods of polyglycerol fatty acid esters via chemical synthesis and enzymatic synthesis were summarized. The essential properties of polyglycerol fatty acid esters such as safety, surface interfacial properties, emulsifying properties, and bacteriostatic properties were introduced. The application on the encapsulation and delivery of functional ingredients, the regulation of oil crystallization, dough condi-tioners and softeners, and foam properties in the food industry were described. Moreover, the prospects for future research directions were presented.(聚甘油脂肪酸酯是一类安全、高效、多功能的非离子乳化剂,广泛应用于食品、化妆品、医药等领域。近年来,对于聚甘油脂肪酸酯类乳化剂的合成、性质及应用研究非常活跃。概述了聚甘油脂肪酸酯的化学合成方法或酶催化合成方法,主要介绍了聚甘油脂肪酸酯的安全性、表界面性质、乳化性、抑菌性等重要性质的研究进展,重点阐述了聚甘油脂肪酸酯在功能性成分的包载与递送、油脂结晶调节、面团调理剂和柔软剂,以及食品工业中起泡和稳定泡沫等方面的应用,并对今后的研究方向进行了展望。)
Institution: Beijing Technology and Business University
Language: Chinese
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7148055856
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