Sucrose esters or sucrose fatty acid esters are a group of non-naturally occurring surfactants chemically synthesized from the esterification of sucrose and fatty acids (or glycerides). This group of substances is remarkable for the wide range of hydrophilic-lipophilic balance (HLB) that it covers. The polar sucrose moiety serves as a hydrophilic end of the molecule, while the long fatty acid chain serves as a lipophilic end of the molecule. Due to this amphipathic property, sucrose esters act as emulsifiers; i.e., they have the ability to bind both water and oil simultaneously. Depending on the HLB value, some can be used as water-in-oil emulsifiers, and some as oil-in-water emulsifiers. Sucrose esters are used in cosmetics, food preservatives, food additives, and other products. A class of sucrose esters with highly substituted hydroxyl groups, olestra, is also used as a fat replacer in food.
History
Sucrose esters were first mentioned in 1880 by Herzfeld who described the preparation of sucrose octaacetate. The substance is still in use today as a food additive. In 1921, Hess and Messner synthesized sucrose octapalmitate and sucrose octastearate. Both are sucrose fatty acid esters.
Rosenthal, in 1924, synthesized highly substituted sucrose fatty acid esters using the classical condensation reaction between sucrose and the acid chloride of the drying oil fatty acid; pyridine was used as a solvent. Rheineck, Rabin, and Long followed the same procedure using alternative polyhydroxyl molecules such as mannitol. These condensation gave low yields, and the products, which were dark in color, needed extensive purification. Moreover, pyridine is a toxic solvent, so the synthesis was not commercially successful.
In 1939, Cantor, who patented a production route of sucrose fatty acid esters from starch factory by-products, claimed that the products could be used as emulsifying agents or fats. The classical esterification was used with a mixture of pyridine and either chloroform or carbontetrachloride as a solvent.
Later, the concept of synthesizing sucrose ester from sucrose and fatty acids was patented in 1952. The new synthesis pathway, which involved transesterification of triglycerides and sucrose in the new solvent dimethylformamide or DMF, was invented and seemed promising.
In 1950s, Foster Snell and his team conducted research on the production of several mono- and di-substituted sucrose esters. Many processes are still used in commercial production today.
Structure
Sucrose is a disaccharide formed from condensation of glucose and fructose to produce α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside. Sucrose has 8 hydroxyl groups which can be reacted with fatty acid esters to produce sucrose esters. Among the 8 hydroxyl groups on sucrose, three (C6, C1', and C6') are primary while the others (C2, C3, C4, C3', and C4') are secondary. (The numbers 1-6 indicate the position of the carbons on glucose while the numbers 1'-6' indicate the position of the carbons on fructose.) The three primary hydroxyl groups are more reactive due to lower steric hindrance, so they react with fatty acids first, resulting in a sucrose mono-, di-, or triester. Typical saturated fatty acids that are used to produce sucrose esters are lauric acid, myristic acid, palmitic acid, stearic acid and behenic acid, and typical unsaturated fatty acids are oleic acid and erucic acid.
Chemical properties
Emulsification
Due to the hydrophilic property of sucrose and the lipophilic property of fatty acids, the overall hydrophilicity of sucrose esters can be tuned by the number of hydroxyl groups that are reacted with fatty acids and the identity of the fatty acids. The fewer free hydroxyl groups and the more lipophilic fatty acids, the less hydrophilic the resulting sucrose ester becomes. Sucrose esters' HLB values can range from 1-16. Low HLB (3.5-6.0) sucrose esters act as a water-in-oil emulsifier while high HLB (8-18) sucrose esters act as an oil-in-water emulsifier.
Physical properties
Sucrose esters are off-white powders. Though produced from sucrose, sucrose esters do not have a sweet taste, but are bland or bitter.
Thermal stability
The melting point of sucrose esters is between 40 °C and 60 °C depending on the type of fatty acids and the degree of substitution. Sucrose esters can be heated to 185 °C without losing their functionality. However, the color of the product might change due to caramelization of sucrose.