“Lipids mimetics” with monitorised HLB values and homogenous β-lauryl/myristil (7/3) polyethyleneoxy (n = 0–20) propionic acids in tomatoes and plums

Abstract

The aim of the paper was to analyse the possibility of developing the range of fat substitutes (FS) as potential ingredients, or products of foodstuff additives with controlled functioning. The paper focused on the study of the impact of process parameters on esterification and/or transesterification process structure, yields and selectivity. The controlled modification of the polyoxyethylene chain ( n = 0–20) (PEO) allowed us getting polyunsaturated fatty acids from plums (Prunus domestica Damascena) and tomatoes (Solanum lycopersicum) with favourable impacts on their major colloidal characteristics (dispersants, antifoaming agents, emulsifiers, solubility agents, humectants, etc.). The materials and reactives used in this work were β- lauryl/ miristyl (7/3) polyethylenoxi ( n = 0– 20) propionic acids, different vegetal oils (tomatoes and plum); anhydrous glycerin p.a., strong mineral acid (H2SO4). The lipid fractions obtained and suggested as FS were purified, chemically and physically/chemically characterized, in order to establish the potential use in foodstuff processing. The results were presented in three tables: dependence of the acid value (mg KOH/g product) in the process of esferification of the β-lauryl/miristyl (7/3) polyethylenoxy ( n = 0–20) propionic acids and of their esters, in relation to temperature, in acid catalysis; dependence of the acid value (mg KOH/g product) in the process of esferification of the β-lauryl/miristyl (7/3) polyethylenoxy ( n = 0–20) propionic acids and of their esters in relation to the molar ratio glycerin/ acid; dependence of the acid value (mg KOH /g product) in the process of esferification of the β-lauryl/ miristyl (7/3) polyethylenoxy ( n = 0–20) propionic acids and of their esters, related to time processing.