Comparative Study of the Emulsifying Properties of a Homologous Series of Long-Chain 6′-O-Acylmaltose Esters
Emulsifiers derived from renewable resources such as sucrose and fatty acids are high volume commodity chemicals and currently produced by traditional chemical synthesis techniques that lack the capacity to form the most desirable monoesters (of sucrose) in a selective and efficient fashion. The development of new emulsifiers (surfactants) from alternate, structurally simpler but nevertheless abundant disaccharides such as maltose represents a possible solution to this problem. Herein, we...[Show more]
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|Source:||Journal of Agricultural and Food Chemistry|
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