Sweet surfactants I: Fatty acid esters of sucralose

•Fatty acid esters of sucralose were synthesized (caprylate, myristate, stearate).•Their emulsifying, antimicrobial and sweetening properties were analyzed.•All retained their sweetness while being lipid-soluble (especially stearate).•Caprylate was most effective as a preservative and myristate as a...

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Veröffentlicht in:	Food chemistry 2021-10, Vol.358, p.129827-129827, Article 129827
Hauptverfasser:	Tabisz, Łukasz, Piotrowicz, Zuzanna, Dąbrowska, Marta, Dobrowolska, Anna, Czaczyk, Katarzyna, Nowak, Izabela, Łęska, Bogusława
Format:	Artikel
Sprache:	eng
Schlagworte:	Emulsifiers Fatty acids Non-ionic surfactants Sucralose Surfactants Sweeteners
Online-Zugang:	Volltext
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