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Sweet surfactants I: Fatty acid esters of sucralose

Łukasz Tabisz,Zuzanna Piotrowicz,Marta Dąbrowska,Anna Dobrowolska,Katarzyna Czaczyk,Izabela Nowak,Bogusława Łęska

Food Chemistry（2021）

Cited 8|Views4
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Abstract
•Fatty acid esters of sucralose were synthesized (caprylate, myristate, stearate).•Their emulsifying, antimicrobial and sweetening properties were analyzed.•All retained their sweetness while being lipid-soluble (especially stearate).•Caprylate was most effective as a preservative and myristate as an emulsifier.•Research on sucralose esters pave the way for other sweet-tasting surfactants.
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Key words
Sucralose,Surfactants,Emulsifiers,Fatty acids,Non-ionic surfactants,Sweeteners
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