α-tending emulsifiers, microencapsulated improver powder and bakery applications

To date majority of bakery products are manufactured using emulsifiers in paste or gel form that restricts and causes many problems of storage, processing, and handling at the commercial level. Therefore, new developments are required to resolve the issues of the bakery industry. This review discusses the importance of α-tending emulsifiers in the bakery industry and the action of the α-form to produce superior quality products. Further, to produce desired results α-form of emulsifiers blend should be stable and functional at different operating and storage conditions. Emulsifiers in gel or paste form do not maintain the active α-gel phase over a longer storage period. Using emulsifiers blend in powder form can be a solution to all the mentioned difficulties. With the development of new technologies like spray drying and encapsulation has opened new doors to utilize emulsifiers blend in powder form. Few manufactures have tapped this opportunity and have developed improver powder that offers superior quality products as well as processing, storage, and handling benefits and is easy to use. Improver powder maintains its active and functional α-form when stored at ambient temperature. This development also increases the scope of dry premixes in the market and consumers can make products of their choice in the kitchen with minimal effort.

Interplay between bulk aggregates, surface properties and foam stability of nonionic surfactants

In our previous study (Mustan et al. 2021) we showed that foams formed from two oil-soluble nonionic surfactants (Span 60 and Brij 72) can remain stable for more than 10 days at room temperature at high sugar concentration. The major aim of the current study is to reveal the interrelation between the surfactant structure and foam stability by investigating 6 polyoxyethelene alkyl ethers and 12 fatty acid esters with a wide variety of hydrophobic chain lengths (C12; C16; C18 and C18:1) and hydrophilic head-groups (sorbitol, glycerol, sucrose). Foams stable for more than 100 days at room temperature are obtained when sucrose palmitate or stearate (P1670 or S1670) are used as surfactants. This exceptional foam stability is related to the gelation of the aqueous phase and to the formation of solid adsorption layer with zero surface tension upon compression, thus preventing water drainage and decelerating the bubble Ostwald ripening. The foam stability decreases with (i) increasing the number of EO groups in polyoxyethylene alkyl ethers and in fatty acid sorbitan esters; (ii) decreasing the number of C-atoms in the surfactant tail for all studied surfactants; (iii) addition of double bond in the surfactant tail. The lower foam stability in all three cases is related to the worse packing of the surfactant molecules within the adsorption layer, leading to faster Ostwald ripening and subsequent bubble coalescence. The diesters present as admixture in the fatty acid esters play an important role in the foam stabilization by further compacting the adsorption layers and lowering the rate of Ostwald ripening. These conclusions can be used as a predictive tool for surfactant selection in the development of food or pharmaceutical foam concentrates that can be diluted before final use.

Microstructure and stability of a lamellar liquid crystalline and gel phase formed by a polyglycerol ester mixture in dilute aqueous solution

The self-assembly behavior of a commercial mixture of polyglycerol fatty acid esters (PGE) and water is investigated as a function of temperature and surfactant content. The phase diagram of this pseudo-binary mixture was characterized using a combination of cross-polarized light and freeze-fracture electron microscopy (cryo-SEM), X-ray diffraction (XRD), small-angle neutron scattering (SANS), and differential scanning calorimetry (DSC). Our experiments show that the morphology of the supramolecular aggregates is lamellar and present in the form of a continuous or dispersed phase (multilamellar vesicles) depending on the water content of the system. Under the effect of temperature, the short- and long-range order of the bimolecular layers successively changes from a biphasic surfactant dispersion to a lamellar liquid-crystalline (Lalpha) and a stable lamellar gel phase (Lbeta) upon cooling; this transition is found to be irreversible. Formation of the lamellar aggregates can be related to the average molecular structure and shape factor of PGE. The stability of the resulting gel phase (Lbeta) appears to be due to the presence of small amounts of unreacted ionic co-surfactant, namely, fatty acid soaps, in this per se nonionic commercial mixture.

The influence of cosurfactants and oils on the formation of pharmaceutical microemulsions based on PEG-8 caprylic/capric glycerides

In the present study the effect of type and concentration of a cosurfactant and oil on the ability of nonionic surfactant PEG-8 caprylic/capric glycerides (Labrasol) to solubilize both oil and water phases was evaluated. Seven different cosurfactants (polyglyceryl-6 dioleate (Plurol Oleique) (PO), polyglyceryl-6 isostearate (Plurol Isostearique (PI), polyglyceryl-4 isostearate (Isolan GI 34) (IGI34), octoxynol-12 (and) polysorbate 20 (Solubilisant gamma) 2421) (SG2421), octoxynol-12 (and) polysorbate 20 (and) PEG-40 hydrogenated castor oil (Solubilisant gamma 2429) (SG2429), PEG-40 hydrogenated castor oil (Cremophor) RH 40) (CRH40) and diethyleneglycol monoethyl ether (Transcutol) and six oils (isopropyl myristate, ethyl oleate, decyl oleate, medium chain triglycerides, mineral oil and olive oil) were used in phase behaviour studies of a quaternary system Labrasol/cosurfactant/oil/water. The amount of surfactant required to completely homogenize equal masses of oil and water to form a single phase microemulsion (termed as balanced microemulsion) (S min, %w/w), the minimal concentration of the surfactant/cosurfactant blend required to produce a balanced microemulsion (SCoS min, %w/w) as well as the maximum concentration of water solubilized in investigated surfactant/oil and surfactant/cosurfactant/oil mixtures (W(max), %w/w) were determined. The obtained results indicated that Labrasol showed a good efficiency in the presence of lower molecular volume fatty acid esters with a preferred chemical structure such as isopropyl myristate (S min 56.14% (w/w); W(max) 12.28% (w/w)). Oils with high molecular volume (olive oil and mineral oil) do not result in microemulsion formation. Transcutol decreased the capacity of Labrasol for solubilization of oil and water phases. The tendency of Labrasol to solubilize both, water and oil phases, was favoured by polyglycerol-6 ester type of cosurfactants (PO and PI) while the influence of the polyglycerol-4 ester (IGI34) as well as of polyoxyethylene type of cosurfactants (CRH40, SG2421 and SG2429) on the surfactant efficiency, was not significant. Furthermore, the results revealed the significant influence of the surfactant/cosurfactant mass ratio (K(m)) on synergistic effect between polyglyceryl-6 esters and Labrasol in the formation of microemulsions using isopropyl myristate as oil phase. Optimized microemulsion systems were stabilized with Labrasol/polyglyceryl-6 esters blend at K(m) 5:5 (SCoS min, 27.5% (w/w) and W(max), 71.43% (w/w) for PI; SCoS min, 29.18% (w/w) and W(max), 65.00% (w/w) for PO) and the electrical conductivity measurement results for optimized balanced microemulsions showed that their structures were highly conductive indicating a bicontinuous microstructure.

Aqueous foam stabilized by dispersed surfactant solid and lamellar liquid crystalline phase

Foaming properties of dilute aqueous solutions of pentaglycerol monostearate (C(18)G(5)) and pentaglycerol monooleate (C(18:1)G(5)) have been studied at 25 degrees C. The aqueous C(18)G(5) system formed highly persistent foams, which did not rupture for several days. Foamability and foam stability were increased on increasing the surfactant concentration in both C(18)G(5) and C(18:1)G(5) systems. The C(18:1)G(5)/water system showed lower foam stability compared to the C(18)G(5)/water system. Aqueous phase behavior of the C(18)G(5) and C(18:1)G(5) systems showed the dispersion of alpha-solid and L(alpha) phase respectively in water rich region at 25 degrees C. Stable foam in the C(18)G(5)/water system was mainly due to the finely dispersed small surfactant solid particles. The average particles diameter of alpha-solid and L(alpha) dispersion is found less than 1 mum and it decreases with increasing surfactant concentration. There is no appreciable difference in the particle size of the alpha-solid and L(alpha) dispersion; however, the foam stability differs largely. Foam stabilized by lamellar liquid crystal dispersion in C(18:1)G(5)/water system, is less stable compared to the foam stabilized by the surfactant solid dispersion in C(18)G(5)/water system. The foamability and foam stability of the surfactant systems show poor correlation with the dynamic surface tension properties.