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Re-evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Leblanc JC, Lindtner O, Moldeus P, Mosesso P, Parent-Massin D, Oskarsson A, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, Younes M, Boon P, Chrysafidis D, Gürtler R, Tobback P, Altieri A, Rincon AM, Lambré C. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), et al. EFSA J. 2017 May 5;15(5):e04788. doi: 10.2903/j.efsa.2017.4788. eCollection 2017 May. EFSA J. 2017. PMID: 32625491 Free PMC article.
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmita …
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of sorbitan mono …
Effect of sorbitan monopalmitate on the polymorphic transitions and physicochemical properties of mango butter.
Das P, Qureshi D, Paul S, Mohanty B, Anis A, Verma S, Wilczyński S, Pal K. Das P, et al. Food Chem. 2021 Jun 15;347:128987. doi: 10.1016/j.foodchem.2020.128987. Epub 2021 Jan 6. Food Chem. 2021. PMID: 33461117
The present study reports the effect of sorbitan monopalmitate (SM) as a crystallization modifier on the physicochemical properties of mango butter (MB). ...
The present study reports the effect of sorbitan monopalmitate (SM) as a crystallization modifier on the physicochemical prope …
Crystallization kinetics of cocoa butter in the presence of sorbitan esters.
Sonwai S, Podchong P, Rousseau D. Sonwai S, et al. Food Chem. 2017 Jan 1;214:497-506. doi: 10.1016/j.foodchem.2016.07.092. Epub 2016 Jul 13. Food Chem. 2017. PMID: 27507503
Sorbitan tristearate showed the strongest effect, followed by sorbitan monostearate and sorbitan monopalmitate. Liquid-state surfactants suppressed cocoa butter crystallization at all time points, with sorbitan trioleate showing a stronger effect than sorbitan monoo …
Sorbitan tristearate showed the strongest effect, followed by sorbitan monostearate and sorbitan monopalmitate. Liquid-state s …
Formation and characterization of three-component-sorbitan monoester surfactant, oil and water-creams.
Korhonen M, Hirvonen J, Peltonen L, Antikainen O, Yrjänäinen L, Yliruusi J. Korhonen M, et al. Int J Pharm. 2004 Jan 9;269(1):227-39. doi: 10.1016/j.ijpharm.2003.09.020. Int J Pharm. 2004. PMID: 14698594
Depending on the composition, sorbitan monolaurate and sorbitan monooleate formed both o/w creams and w/o creams, while sorbitan monopalmitate and sorbitan monostearate formed only o/w creams. Sorbitan monostearate and sorbitan monopalmitate had the sm …
Depending on the composition, sorbitan monolaurate and sorbitan monooleate formed both o/w creams and w/o creams, while sorbitan m …
Novel sorbitan monostearate organogels.
Murdan S, Gregoriadis G, Florence AT. Murdan S, et al. J Pharm Sci. 1999 Jun;88(6):608-14. doi: 10.1021/js980342r. J Pharm Sci. 1999. PMID: 10350496
The gels are affected by the presence of additives such as the hydrophilic surfactant, polysorbate 20, which improves gel stability and alters the gel microstructure from a network of individual tubules to star-shaped "clusters" of tubules in the liquid continuous phase. Another …
The gels are affected by the presence of additives such as the hydrophilic surfactant, polysorbate 20, which improves gel stability and alte …
Effect of Emulsifiers on the Quality of Palm Oil Based Shortening during Variable Temperature Storage.
Liu L, Li L, He N, Li B, Zhang X. Liu L, et al. J Oleo Sci. 2022;71(12):1735-1741. doi: 10.5650/jos.ess22149. J Oleo Sci. 2022. PMID: 36464286 Free article.
Results show that the shortening without emulsifiers deteriorated easily with a severe separation of liquid oil and reduction of hardness, which was owing to the aggregation of crystals, and the appearance to high proportion of beta crystals at the later stage in storage (day 7 a …
Results show that the shortening without emulsifiers deteriorated easily with a severe separation of liquid oil and reduction of hardness, w …
Surfactant addition to modify the structures of ethylcellulose oleogels for higher solubility and stability of curcumin.
Liu N, Lu Y, Zhang Y, Gao Y, Mao L. Liu N, et al. Int J Biol Macromol. 2020 Dec 15;165(Pt B):2286-2294. doi: 10.1016/j.ijbiomac.2020.10.115. Epub 2020 Oct 21. Int J Biol Macromol. 2020. PMID: 33096181
The current study developed ethylcellulose (EC) based oleogels with the addition of a surface active ingredient (sorbitan monopalmitate, SP), in order to increase the active loading of curcumin by reducing lipid oxidation, improving curcumin solubility and chemical …
The current study developed ethylcellulose (EC) based oleogels with the addition of a surface active ingredient (sorbitan monopalm …
52 results