Re‐evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives

AbstractThe effect of solid emulsifiers, added at the level of 10%, on the lattice parameters of tristearin and trilaurin, has been studied by powder X-ray diffraction method. The presence of sorbitan monostearate and glycerol-l-stearate affects slightly the lattice constant a in tristearin; on the other hand, although sorbitan monostearate causes an increase in a of trilaurin, glycerol-l-stearate does not. The presence of sorbitan monolaurate and glycerol-l-laurate affect a of trilaurin similarly to the long chain emulsifiers.A correlation between the effect on a and the increase in melting point has been found.The presence of the emulsifier does not alter drastically the lattice dimensions of the fat. The slight dissimilarity in crystal structure between tristearin and trilaurin is confirmed by the diverse effects of the emulsifiers on the internal structure of the fat.

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Susceptibility of Penicillium expansum Spores to Sodium Hypochlorite, Electrolyzed Oxidizing Water, and Chlorine Dioxide Solutions Modified with Nonionic Surfactants

Journal of Food Protection ◽

10.4315/0362-028x-69.8.1944 ◽

2006 ◽

Vol 69 (8) ◽

pp. 1944-1948 ◽

Cited By ~ 13

Author(s):

DERRICK O. OKULL ◽

ALI DEMIRCI ◽

DAVE ROSENBERGER ◽

LUKE F. LaBORDE

Keyword(s):

Sodium Hypochlorite ◽

Chlorine Dioxide ◽

Nonionic Surfactants ◽

Aqueous Suspension ◽

Tween 80 ◽

Penicillium Expansum ◽

Tween 20 ◽

Sorbitan Monooleate ◽

Sorbitan Monolaurate ◽

All Solutions

The use of water flotation tanks during apple packing increases the risk of contamination of apples by spores of Penicillium expansum, which may accumulate in the recirculating water. Routine addition of sanitizers to the water may prevent such contamination. Sodium hypochlorite (NaOCl), chlorine dioxide (ClO2), and electrolyzed oxidizing (EO) water have varied activity against spores of P. expansum, and their effectiveness could be enhanced using surfactants. The objective of this study was to determine the ability of three nonionic surfactants, polyoxyethylene sorbitan monooleate (Tween 80), polyoxyethylene sorbitan monolaurate (Tween 20), and sorbitan monolaurate (Span 20), to enhance the efficacy of NaOCl, ClO2, and EO water against spores of P. expansum in aqueous suspension at various temperatures and pH conditions. The efficacy of NaOCl solutions was enhanced by the addition of surfactants at both pH 6.3 and pH 8 (up to 5 log CFU reduction). EO water and ClO2 were effective against P. expansum spores (up to 5 log CFU and 4 log CFU reduction, respectively), but addition of surfactants was not beneficial. All solutions were less effective at 4°C compared to 24°C irrespective of the presence of surfactants. Nonionic surfactants could potentially be used with NaOCl to improve control of P. expansum in flotation tanks, but the efficacy of such formulations should be validated under apple packing conditions.

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Residue Levels of Fatty Compounds and Surfactants as Suckering Agents on Tobacco

Beiträge zur Tabakforschung International/Contributions to Tobacco Research ◽

10.2478/cttr-2013-0386 ◽

1975 ◽

Vol 8 (4) ◽

Author(s):

T.C. Tso ◽

H. Chu ◽

D.W. DeJong

Keyword(s):

Tween 80 ◽

Preliminary Test ◽

Tween 20 ◽

Sorbitan Monooleate ◽

Sorbitan Monolaurate ◽

Naturally Occurring ◽

Nicotiana Tabacum L ◽

14C Labelling ◽

Average Residue ◽

Residue Levels

AbstractFatty compounds including lauryI alcohol and methyl laurate and Tween 20 surfactant (polyoxyethylene [20] sorbitan monolaurate) and Tween 80 surfactant (polyoxyethylene [20] sorbitan monooleate) with 14C-labelling at various positions were used as suckering agents for Maryland, Burley, and bright tobacco types (Nicotiana tabacum L.) and their residues on the tobacco determined. An average residue of 1.61 ppm of fatty compounds and 1.0 ppm of surfactants were found. The combined totaI of 2.6 ppm residue due to these suckering agents is far below an earlier preliminary test of 4.8 ppm of residue in comparison with 7.000 ppm naturally occurring fatty compounds in tobacco.

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Effects of Nonionic Surfactants, Temperature, and Light on Germination of Weed Seeds

Weed Science ◽

10.1017/s0043174500026771 ◽

1987 ◽

Vol 35 (1) ◽

pp. 52-57 ◽

Cited By ~ 1

Author(s):

Woodland Hurtt ◽

Richard H. Hodgson

Keyword(s):

High Temperature ◽

Nonionic Surfactants ◽

Tween 80 ◽

Amaranthus Retroflexus ◽

Tween 20 ◽

Sorbitan Monooleate ◽

Sorbitan Monolaurate ◽

Temperature Regimes ◽

Weed Seeds ◽

Common Purslane

The nonionic surfactants Tween 20 [oxysorbic (20 POE) polyoxyethylene sorbitan monolaurate] and Tween 80 [oxysorbic (20 POE) polyoxyethylene sorbitan monooleate] at concentrations of 0.05, 0.1, 0.2, and 0.4% v/v stimulated germination of barnyardgrass [Echinochloa crus-galli(L.) Beauv. # ECHCG] seeds in petri dishes. Stimulation occurred under both 30/20 and 25/15 C diurnal temperature cycles whether or not light was supplied during the 8-h high-temperature portion of the cycle. Barnyardgrass responded most to treatment under environmental conditions in which untreated seeds germinated the least. A 0.1% surfactant concentration often stimulated germination of weed seeds as effectively as did higher concentrations. Germination of redroot pigweed [Amaranthus retroflexusL. # AMARE] seeds was inhibited by Tween 80 in the light under both the low- and high-temperature regimes and by Tween 20 at low temperature in the light. Germination of tumble pigweed (Amaranthus albusL. # AMAAL) seeds was inhibited by both surfactants in the high-temperature regime whether or not light was supplied. Common purslane (Portulaca oleraceaL. # POROL) seeds were insensitive to treatment.

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Essential Guide to Food Additives

10.1039/9781847559234 ◽

2008 ◽

Keyword(s):

Food Additives

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PENGETAHUAN PENGGUNAAN MONOSODIUM GLUTAMATE (MSG) IBU RUMAH TANGGA

Media Kesehatan Politeknik Kesehatan Makassar ◽

10.32382/medkes.v12i1.1 ◽

2018 ◽

Vol 12 (1) ◽

pp. 1

Author(s):

Siti Nur Rochimiwati ◽

Sukmawati Sukmawati ◽

Budiman Budiman

Keyword(s):

Health Hazard ◽

Monosodium Glutamate ◽

Food Additives ◽

Descriptive Study ◽

Interview Method ◽

Level Of Knowledge ◽

Lower Intelligence ◽

Use Of Knowledge ◽

Health Objective ◽

Flavor Enhancer

Background : flavor enhancing food additives are often added as a flavor enhancer known as MSG that exceed the dose . if the addition of the additive is often done to cause dependence , so it will pose a health hazard to the consumer , such as stomach disorders, allergies , hypertension , asthma , cancer , diabetes , and lower intelligence. Most housewives do not know the information would adversely affect health. Objective : This study aims to describe the level of knowledge of the use of monosodium glutamate ( MSG ) housewife in backwoods village sauleya timbuseng Polongbangkeng northern districts Kab.Takalar. Methods : This is a descriptive study. samples are all housewives in the hamlet village sauleya timbuseng Polongbangkeng northern districts Kab. Takalar , who meet the criteria as much as 49 people . Data on the use MSG knowledge samples obtained by the interview method which uses a questionnaire instrument.the data presented in the from of frequency distribution graphic and narrative. Result : Results of research on the use of knowledge MSG housewives generally less category as many as 25 ( 51.0 % ) , use of MSG housewives generally can not be tolerated as many as 36 ( 73.5 % ). Conclusion : Knowledge of the use of MSG housewife classified as less and use MSG can not be tolerated.

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Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

Stamford Journal of Microbiology ◽

10.3329/sjm.v10i1.50727 ◽

2020 ◽

Vol 10 (1) ◽

pp. 16-19

Author(s):

Tasnia Ahmed ◽

Md Aftab Uddin

Keyword(s):

Raw Materials ◽

Peanut Butter ◽

Food Additives ◽

Microbiological Analysis ◽

Dhaka City ◽

Acceptable Result ◽

Fast Foods ◽

Public Consumption ◽

Viable Bacteria ◽

Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

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