FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (23): 101-106.doi: 10.7506/spkx1002-6630-201123019

• Basic Research • Previous Articles     Next Articles

Synthesis and Surface Properties of Maltitol Dodecenyl Succinate

PENG Dong-mei1, ZHANG Hao1,MA Xiao-tao1,LIU Xu-ying1, HE Bing-fang2   

  1. (1. Key Laboratory of Quality Control and Further Processing of Cereal & Oils in Jiangsu Province, College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing 210003, China;2. College of Biotechnology and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing 210000, China)
  • Online:2011-12-15 Published:2011-12-21

Abstract: The dilute sodium hydroxide-catalyzed synthesis of maltitol dodecenyl succinate from maltitol and dodecenly succinic anhydride was investigated with respect to anhydride solvents, drop-by-by addition rate of anhydride, reaction time and maltitol-to-anhydride molar ratio. The maximum product yield of 89.7% was obtained under the optimal reaction conditions: acetone was used to solve dodecenyl succinate; the time required to complete anhydride addition drop by drop was 1.5 h; and the whole reaction duration was 5 h at 35 ℃ and a maltitol-to-anhydride molar ratio of 2:1. Infrared spectral and mass spectrometric analyses revealed that the surface tension of 1 mg/mL aqueous solution of the synthesized maltitol dodecenyl succinate was 31.9 × 10-3 N/m, the foaming capacity 50%, the emulsification capacity 100% and the HLB 15.1.

Key words: maltitol, dodecenly succinic anhydride, synthesis, maltitol dodecenyl succinate, emulsification, surface activity

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