We will exhibit:

Ryoto Sugar Esters (very safe, multi functional emulsifiers)

Ryoto Polyglycerol Esters (very safe, highly soluble emulsifiers)

RM-21 (Rosemary extract antioxidant)

Our booth number is 1315.

Title: �gDevelopment of extremely hydrophilic polyglycerol fatty acid esters and their applications to beverages�h

M. Ishitobi, H. Kido, A. Ogawa, N. Otomo, S. Kokubo, T. Katsuragi & H.Cho Mitsubishi Chemical Corporation, Yokohama Research Center, 1000 Kamoshida-cho, Aoba-ku, Yokohama City, 227-8502, Japan

Abstract:

Polyglycerol fatty acid esters (PGFEs) are non-ionic emulsifiers widely used for food, cosmetics, and toiletries. One of the characteristics of PGFEs is their wide range of HLB values. PGFEs with high HLB value are useful for PET-bottled beverages whose market has been growing rapidly in Japan.

The purpose of our studies was (1) to synthesize extremely hydrophilic PGFEs, (2) to improve the emulsion stability of milk beverages, and (3) to improve the solubility of sucrose monoesters used for inhibition of spore germination in clear acidic beverages.

The conditions of synthesis, in particular the amount of catalyst and the reaction temperature, were studied to obtain extremely hydrophilic PGFEs. Emulsion stability of milk beverages was evaluated by monitoring the creaming rate of UHT-processed milk tea. The creaming rate was estimated by detecting the change of back scattering light intensity of the samples using a TurbiscanMA2000. Formation of oiling off was also observed. Clear acidic beverages containing sucrose monoesters, PGFEs, and organic acid monoglycerides were evaluated by visually observing the formation of sedimentation during storage at 5�[C.

The PGFEs synthesized with less catalyst and higher reaction temperature,had higher cloud point and lower degree of esterification than those synthesized under conventional conditions. The PGFEs synthesized by the new process were extremely hydrophilic. They decreased the creaming rate and suppressed oiling off in milk beverages. Also, they prevented the sedimentation, complex of sucrose monoesters and citric acid, and improved the solubility of sucrose monoesters in clear acidic beverages.

The PGFEs synthesized by the new process are now used in some milk beverages in Japan. The demand for these PGFEs is expected to expand in the PET-bottled beverage market where appearance will become a matter of great concern in the future.