Sucrose fatty acid esters: synthesis, emulsifying capacities, biological activities and structure-property profiles

Yinglai Teng, Scott G. Stewart, Yao Wen Hai, Xuan Li, Martin G. Banwell, Ping Lan

Research output: Contribution to journalReview articlepeer-review

67 Citations (Web of Science)

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.

Original languageEnglish
Pages (from-to)3297-3317
Number of pages21
JournalCritical Reviews in Food Science and Nutrition
Volume61
Issue number19
Early online date4 Aug 2020
DOIs
Publication statusPublished - 2021

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