DOI: 10.5176/2339-5060_1.1.4
Authors: Sai Ba, Qiong Lei, Chee Wee Ng, Hao Zhang, Dejian Huang and Tianhu Li
Abstract:
Brominated vegetable oil is one of the widely used emulsifiers in food industry. However, recent studies show its possibility to be hydrolyzed in vivo which results in release of halogenated molecular fragments. Here we report new types of brominated vegetable oil substitutes which possess high resistance to hydrolysis and hence avoid halogen accumulation. These substitutes can be easily synthesized, and the degree of bromination can be controlled in order to adjust the density of the final product to match different beverages. 1H-NMR, 13C-NMR and LC-MS were used to characterize our newly-designed brominated diester. In addition, the water-solubility, critical micelle concentration (CMC), ability of emulsion and enzymatic stability of the fully brominated diester were analyzed. Our studies demonstrated the products to have ideal characteristics as potential food emulsifiers.
Keywords: BVO substitutes, emulsifier, enzymatic stability, food additives
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