Preparation and Identification of Octenylsuccinate Sucrose Ester and Its Application in Microencapsulation of Soybean Oil

doi:10.7506/spkx1002-6630-200916028

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16 ): 146-148.doi: 10.7506/spkx1002-6630-200916028

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Preparation and Identification of Octenylsuccinate Sucrose Ester and Its Application in Microencapsulation of Soybean Oil

ZHOU Xiao-juan，ZHENG Wei-wan*，YANG Jing，SHI Hao，LIAO He-jing

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

Received:2009-04-25 Online:2009-08-15 Published:2010-12-29
Contact: ZHENG Wei-wan E-mail:zheng3008@yahoo.cn

Abstract

Abstract:

Octenylsuccinate sucrose ester was synthesized via esterification with sucrose and octenylsuccinate as raw materials. IR spectral analysis revealed that the C ＝ O and C ＝ C vibration absorption peaks appeared at 1724.05 and 1569.57 cm-1, respectively. A new microencapsulation system was established and an embedding rate of 96.2% was obtained by replacing sodium caseinate with octenylsuccinate sucrose ester in the microencapsulation. It is illustrated that octenylsuccinate sucrose este has good surface activity.

Key words: octenylsuccinic anhydride, sucrose, infrared spectrum, microencapsulation

CLC Number:

TQ423.9

ZHOU Xiao-juan，ZHENG Wei-wan*，YANG Jing，SHI Hao，LIAO He-jing. Preparation and Identification of Octenylsuccinate Sucrose Ester and Its Application in Microencapsulation of Soybean Oil[J]. FOOD SCIENCE, 2009, 30(16 ): 146-148 https://doi.org/10.7506/spkx1002-6630-200916028

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Preparation and Identification of Octenylsuccinate Sucrose Ester and Its Application in Microencapsulation of Soybean Oil

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