Marcus, Julien and Wolfrum, Stefan and Touraud, Didier and Kunz, Werner (2015) Influence of high intensity sweeteners and sugar alcohols on a beverage microemulsion. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 460. pp. 105-112. ISSN 0021-9797, 1095-7103
Full text not available from this repository. (Request a copy)Abstract
The present paper shows the effects of added sugars and sweeteners on the clearing temperature of a highly water dilutable fatty acid salt microemulsion used as a model of a beverage concentrate. There is a twofold interest in this work. The first one is practical and relates to the fact that many fatty acid salt surfactants can be used in food without major regulatory restrictions. As is shown here, they allow making highly stable microemulsions even at neutral and acidic pH. The second one is more of scientific interest. The model system can be used to study the effect of sugars and sweeteners on the formulation stability depending on their charges, amphiphilic properties, and localization in the microemulsion interfacial film. An important practical result is the discovery of the possibility to formulate highly dilutable microemulsions at neutral or slightly acid pH with a good taste in presence of sucralose. Further, a significant decrease of the pICA of the fatty acid is observed in presence of stevia, thus allowing transparent, fairly stable systems at neutral pH. (C) 2015 Elsevier Inc. All rights reserved.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | WATER-SOLUBLE DRUGS; BICONTINUOUS STRUCTURE; MOLECULAR THEORY; AGGREGATION; SYSTEMS; SOLUBILIZATION; ASPARTAME; EMULSIONS; SUCRALOSE; ISOMALT; Sweeteners; Microemulsion; Apparent pK(A); Clearing temperature |
| Subjects: | 500 Science > 540 Chemistry & allied sciences |
| Divisions: | Chemistry and Pharmacy > Institut für Physikalische und Theoretische Chemie > Chair of Chemistry VI - Physical Chemistry (Solution Chemistry) > Prof. Dr. Werner Kunz |
| Depositing User: | Dr. Gernot Deinzer |
| Date Deposited: | 29 Apr 2019 08:21 |
| Last Modified: | 29 Apr 2019 08:21 |
| URI: | https://pred.uni-regensburg.de/id/eprint/4288 |
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