Art

J-GLOBAL ID：200902270611296125   Reference number：06A0462774

Effects of Sugars on the D Phase Emulsification of Triglyceride Using Polyoxyethylene Sorbitan Fatty Acid Ester

ポリオキシエチレンソルビタン脂肪酸エステルを用いてのトリグリセリドのD相乳化に対する砂糖の影響

Author (5)： MURAKAMI Atsushi (Dep. of Food Sci., The United Graduate School of Agricultural Sci., Ehime Univ.) ,  MURAKAMI Atsushi (Res. and Dev. Dep., Kamada Soy sauce Co., Ltd.) ,  FUKADA Kazuhiro (Dep. of Biochemistry and Food Sci., Kagawa Univ.) ,  YAMANO Yoshimasa (Inst. of OISHISA Sci.) ,  GOHTANI Shoichi (Dep. of Biochemistry and Food Sci., Kagawa Univ.)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 54  Issue： 12  Page： 633-639 (J-STAGE)  Publication year： 2005 
JST Material Number： G0238A  ISSN： 1345-8957  CODEN： JOSOAP  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *emulsifying agent ,...
Semi thesaurus term： phase diagram

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JST classification (1)： Other cleaning agents  (YG02040W)

Substance index (3)： Glucose ,  Sucrose ,  Maltose

Reference (6)：

• 1. Food Safety Commission of Japan, The minutes of the 11th meeting of the Food Additives Expert Committee in Food Safety Commission of Japan, http://www.fsc.go.jp/senmon/tenkabutu/t-dai11/index.html (accessed Apl. 2005)
• 2. H. SAGITANI, T. HATTORI, K. NABETA and M. NAGAI, Formation of O/W Emulsions having Fine and Uniform Droplets by the Surfactant (D) Phase Emulsification Method, Nippon Kagaku Kaishi, 1399-1404 (1983).
• 3. A. MURAKAMI, K. FUKADA, Y. YAMANO and S. GOHTANI, Effects of Sucrose on the Emulsification of Triglyceride by Polyglycerin Fatty Acid Ester, J. Oleo. Sci., Vol. 54, 335-340 (2005).
• 4. H. KUNIEDA, K. SHIGETA and K. OZAWA, Self-Organizing Structures in Poly(oxyethylene) Oleyl Ether-Water System, J. Phys. Chem. B, Vol. 101, 7952-7957 (1997).
• 5. H. SAGITANI, Y. HIRAI, K. NABETA and M. NAGAI, Effect of Types of Polyols on Surfactant Phase Emulsification, J. Jpn Oil Chem. Soc., Vol. 35, 102-107 (1986).

Terms in the title (4)： ポリオキシエチレンソルビタン脂肪酸エステル ,  トリグリセリド ,  乳化 ,  砂糖