Synthesis of surface-active agents for food and drug use from polysaccharide polymers
Abstract
A new polysaccharide-based combination emulsifier/emulsion stabilizer and a new process for making it and related compounds have been developed. The product, a starch fatty acid ester (SFE), was specifically designed for an hypoallergenic infant formula, but it should be possible to make a variety of other products for other applications using the same technology. To add hydrophobic groups to hydrophilic starch molecules, and to meet the requirement of a product made only with normal dietary components, a starch fatty acid ester was chosen. To achieve the desired functionality, a homogenized two-phase reaction system was employed. The natures of both the hydrophilic polymer and the hydrophobic substituent groups and the reaction conditions were optimized for the specific vegetable oil emulsion system desired for the infant formula. Efficiency of the new reaction system was found to be affected by the properties of the organic phase used and low, about 10%, for the solvent employed. The product produced by optimization was characterized in terms of emulsifying capacity, emulsion stability (storage and heat stability), and applicability to other emulsion systems. Compared to the target commercial starch-based emulsifier, SFE had similar emulsifying capacity and provided better storage and heat stability for the vegetable oil emulsion system.
Degree
Ph.D.
Advisors
BeMiller, Purdue University.
Subject Area
Food science|Pharmaceuticals|Pharmacology|Organic chemistry
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