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P. 13-15 /

Evaluation of a novel soybean oil-based surfactant for fine emulsion preparation

QINGYI XU1, MITSUTOSHI NAKAJIMA2, ZENGSHE LIU3, NOBUTAKA NAKAMURA1, TAKEO SHIINA1*
*Corresponding author
1. National Food Institute, Food Engineering Division, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan
2. University of Tsukuba, Graduate School of Life and Environmental Sciences, Tennoudai, Tsukuba, Ibaraki, 305-8572, Japan
3. NCAUR/ARS/USDA, 1815 N. University Street, Peoria, IL 61604, USA

Abstract

Soybean oil is currently the world’s second largest source of vegetable oil. The growth in soybean oilproduction and the concerns over petrochemical surfactant have promoted the development of soybeanoil-based surfactants. In this paper, we briefly describe the synthesis and properties of soybean oil-basedsurfactants. By using a soybean oil-based surfactant Palozengs R-004 (hereafter referred to as R-004), wedemonstrate that R-004 is highly effective in thepreparation and stabilisation of oil-in-water emulsions. Stable fine emulsions with an average diameter of about1μm can be prepared at low surfactant concentrations.Because of their advantages in terms of high emulsifyingand stabilising abilities, biodegradability and biocompatibility, the soybean oil-based surfactants are expected to find applications in various industrial areas.


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