Propylenated fatty acids as emulsifiers

Abstract

Hydroxy propylenyl stéarate, palmitate, laurate, oléate and linoleate were prepared by reaction of propylene oxide with fatty acid at 160 °C for five hours stirring in presence of potassium hydroxide as a catalyst. Physico-chemical properties of the five products, regarding their use as emulsifiers, were determined.

Keywords

• chemical properties
• food emulsifier
• physical properties
• propylenated fatty acid.