• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1224-1231
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• 2006

Sucrose esters were synthesized by transesterification of sucrose with docosahexaenoic acid ethylester mixture (DHAEE). Potassium carbonate as a base catalyst was used in the presence of dimethylsulfoxide (DMSO) for the reactions. The reactions were performed with the different reaction times and molar ratios of substrates in the presence of surfactant in vacuum. Among the reaction conditions in this study, SE#4～7 showed the relatively high conversion rate (>96%) of DHAEE, leading to the high yield of sucrose esters. In addition, the product composition was changed from sucrose mono ester to di/tri/polyesters after the prolonged reaction time while the increased molar ratio of DHAEE also resulted in the composition changes of sucrose mono ester to the sucrose di/tri/polyesters. From the reaction (SE#7), conversion ratio was 98.5% in which 87.3% mono ester and 13.7% di/tri/polyester were found, resulting in the highest content of mono ester. Therefore, the sucrose ester containing various rates of mono and di/tri/polyesters, which effects on hydrophilic lipophilic balance (HLB) values, can be manipulatively synthesized using the reaction conditions reported in this study.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.260-266
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• 2002

This study was performed to know effect of Yackwa quality when sucrose fatty acid esters(S-570, S-970, S-1570) were added as an emulsifier. In mechanical characteristics, the Yackwa of sucrose fatty acid esters did greatly decrease the hardness, cohesiveness, springiness and gumminess, respectively, and increase the brittleness compared to the Yackwa of non-emulsifier and egg yolk. This tendency showed at the above level of 1.0% S-570, and 0.5% S-970 and S-1570, respectively. In sensory evaluation, the Yackwa of sucrose fatty acid esters increased the softness compared to the Yackwa of non-emulsifiers and egg yolk. There were significantly differences in the preference at 0.5% level of S-970 and 1.5% level of S-1570, respectively compared to other treatments. In conclusion, the 0.5% level of S-970 would be mostly useful level of emulsifier for making Yackwa.

• Biomedical Science Letters
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• v.25 no.2
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• pp.170-176
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• 2019

The objective of this study was to evaluate the characteristics of the mixtures of choline alphoscerate (alpha-glycerylphosphorylcholine, alpha-GPC), in the liquid form, and sucrose ester, which formed a solid composite. The choline alphoscerate solid composites were prepared using different ratios of sucrose ester, and different preparation methods, such as air drying and rotary evaporation, were compared for their preparation efficacy. We examined the characteristics of the solid composites by using scanning electron microscopy (SEM), angle of repose, and moisture content. The ideal mixing ratio of choline alphoscerate and sucrose ester was determined as 1:3 and air drying was found to be more suitable for the preparation of solid composites than rotary evaporation. SEM measurements of the degree of dispersion and the size of particles indicated that a high-temperature air method was more suitable. These results demonstrated the successful preparation of choline alphoscerate solid composites that have potential for industrial use.

• Journal of the Korean Magnetic Resonance Society
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• v.4 no.2
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• pp.125-132
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• 2000

The detailed $^1$H and $^{13}$ C NMR assignments of a novel sucrose isovaleryl ester isolated from the seed of Euphorbia Lathyris L., were achieved by one-and two-dimensional techniques. The new sucrose ester was characterized as an $\alpha$-D-glucopyranoside, 3,4,6-tris-O-(3-methyl-1-oxobutyl)-$\beta$-D-fructofuranosyl, 2,6-bis(3-methylbutanoate); sucrose 4,7,8,11,12-pentaisovalerate by MS and NMR experiments.

• Applied Chemistry for Engineering
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• v.34 no.5
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• pp.501-506
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• 2023

Oleogel and oleogel emulsions of sunflower oil were prepared using sucrose ester and ceramide as mixed gelators. The crystal structure of the gelator in the oleogels and oleogel emulsion formulations was observed with a polarized optical microscope, and the dispersion form of water was confirmed with confocal laser scanning microscopy. Through the DSC thermogram analysis, it was confirmed that the crystal structure of ceramide disappeared when sucrose ester and ceramide were mixed, and the crystallinity of the mixed gelator increased further when water was added to the formulation. Changes in rheological properties such as viscosity and viscoelasticity according to the ratio of sucrose ester, ceramide, and water in the formulation were examined. As the content of ceramide and water increased, the viscosity, storage modulus, and loss modulus all increased, and the stability of the formulation also tended to increase.

• The Korean Journal of Zoology
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• v.13 no.2
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• pp.44-50
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• 1970

This experiment was made in order to observe the change in contents of the total cholesterol, free cholesterol and ester cholesterol in the liver and serum by the feeding of glucose and sucrose. The animals used for the experiment were adult male albino rat from a pure strain, weighing 285-332g. The animals were divided into standard, glucose and sucrose diet groups. The glucose and sucrose diet groups were redivided into 10%, 25% and 40% diet groups. Their liver and serum were used as sample after they were fed with the corresponding diets, respectively, for two months. 1. In the liver, the total cholesterol and ester cholesterol contents in the 40% glucose diet group were significantly increased and the free cholesterol contents in all diets were respectively increased, compared with the standard diet group. 2. In the serum, the total cholesterol contents in both diet groups, the 10% glucose and 10% sucrose, were decreased but the content in the 40% sucrose diet group was increased, compared with the standard diet group. The free cholesterol contents in the 10 and 40% glucose diet and 10% sucrose diet group were decreased, compared with the standard diet group. The ester cholesterol contents in the 10% glucose and 10% sucrose diet groups were decreased but the content in the 40% sucrose diet group was increased, compared with the standard diet group. Being taken into consideration of the above facts it was acquired that the cholesterol contents are affected by the amounts and kinds of dietary carbohydrate when the protein contents in each diet were constant.

• Journal of the Korean Home Economics Association
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• v.42 no.2
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• pp.213-227
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• 2004

This study was attempted to investigate the sensory and textural characteristics of mungbean starch gels with soy bean oil and sucrose fatty acid ester(SE) addition during room temperature storage. Freshly prepared mungbean starch gels, with and without soy bean oil and SE, were stored at 25$^{\circ}C$ for 24, 48 and 72 hours. The color value, syneresis, texture and sensory properties of the gels were measured. The lightness(L) of the gels with soy bean oil and without additives was similar whereas that with SE was lower than that without additives. Syneresis of the gels with soy bean oil and SE was lower than that without additives. Rupture stress, rupture strain and rupture energy of the freshly prepared gel with 2∼4% soy bean oil were increased, but there were no differences in rupture properties between the gel with soy bean oil and that without additives. Rupture stress, rupture stain and rupture energy of all the gels with SE were decreased. Addition of soy bean oil to the gel did not change the texture profile of the gel, whereas hardness, springiness and chewiness of the gel with SE were decreased. In sensory evaluation, the acceptability of freshly prepared gel with soy bean oil was similar to that without additives, whereas that of the gel with 2% soy bean oil stored for 24 hours was higher than that without additives. The acceptability of the gel with SE was decreased significantly.

• Food Quality and Culture
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• v.3 no.2
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• pp.53-58
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• 2009

This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.476-486
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• 2018

In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10 MPa and 20 MPa) were examined. Homogenization at a high pressure resulted in a smaller droplet size and narrower droplet size distribution. The D[4,3] (volume-weighted mean) and D[3,2] (surface-weighted mean) values of the emulsions decreased with an increase in the SFAE concentration. The flow properties of the emulsions homogenized with SFAE showed shear-thinning (n=0.21-0.46) behavior. The apparent viscosity (${\eta}_{a,10}$) and consistency index (K) of the homogenized emulsions were lower than those of the control sample that is non-homogenized and without SFAE, and decreased with an increase in SFAE concentration. The storage modulus (G') and loss modulus (G") of all emulsions homogenized with SFAE were also lower than those of the control sample. The stability of all emulsions with SFAE did not show any significant change for 30 d at $5^{\circ}C$. However, the emulsions stored at $40^{\circ}C$ were unstable over the storage period. Therefore, the addition of SFAE enhanced the stability of dairy cream emulsions during storage at refrigeration temperature ($5^{\circ}C$).

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.994-998
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• 1999

To evaluate the effects of sucrose-fatty acid ester (SE) on bread-making characteristics, the dough mixing, gelatinization, baking properties with the addition of SE alone and together with other surfactants were investigated. SE increased the peak time and the peak height in mixogram, indicating that it contributed the elasticity of dough. In farinogram, SE increased the peak time and mechanical tolerance index, but reduced the dough stability. SE increased the peak viscosity and reduced the gelatinization temperature and maximum consistency temperature in amylogram. SE increased the specific volume of bread loaf and retarded the increase in hardness of bread during storage, showing its anti-staling effects. The maximum anti-staling effect of SE was observed at 0.5% level. The addition of SE (0.2%), SSL (0.15%) and ES-95 (0.15%) blend showed the maximum specific loaf volume, and that of SE (0.25%) and SSL (0.25%) did the maximum anti-staling effect.