Sucrose fatty acid esters: synthesis, emulsifying capacities, biological activities and structure-property profiles. Issue 19 (28th October 2021)

• Record Type: Journal Article
• Authors: Teng, Yinglai; Stewart, Scott G.; Hai, Yao-Wen; Li, Xuan; Banwell, Martin G.; Lan, Ping
• Is Part Of: Critical reviews in food science and nutrition. Volume 61:Issue 19(2021)
• Page Start: 3297
• Page End: 3317
• Publication Date: 2021-10-28
• Subjects: Biological activities -- chemical and enzymatic synthesis -- emulsifying properties -- esterification and transesterification -- structure-property profiles; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2020.1798346
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: The notable physical and chemical properties of sucrose fatty acid esters have prompted their use in the chemical industry, especially as surfactants, since 1939. Recently, their now well-recognized value as nutraceuticals and as additives in cosmetics has significantly increased demand for ready access to them. As such a review of current methods for the preparation of sucrose fatty acid esters by both chemical and enzymatic means is warranted and is presented here together with an account of the historical development of these compounds as surfactants (emulsifiers). The somewhat belated recognition of the antimicrobial, anticancer and insecticidal activities of sucrose esters is also discussed along with a commentary on their structure-property profiles.