Comparasion interfacial and emulsifying properties between sucrose ester and tween Author:S. Ariyaprakai et al. Taken from Food Hydrocolloids 30 (2013) 358-367

1. Interfacial and emulsifying properties
of sucrose ester in coconut milk emulsion in
comparasion with tween
Suwimon Ariyaprakai, Tanachote Limpachoti, Pasawadee
Pradipasena
-Thailand-

2. Introduction
Coconut Milk Food emulsion
Improve stability??
Adding additional
surfactant
Example of surfactant:
1. Tweens
2. Sodium dodecyl
sulfate
3. Sucrose esters
Aim of reasearch:
Understanding the relationship between interfacial
properties and stability of coconut milk emulsions after
addition of sucrose ester and tween 60.

3. Comparasion structure of sucrose monostearate and
ethoxylated sorbitan monostearate (tween 60)
• Comparative interfacial properties and emulsifier properties
between SE and TW
• Difference between carbohydrate and ethoxylate headgroups

4. Material and Methods
Material:
Sucrose ester (50-53% sucrose monostrearate,
18-20% sucrose disterate, 12-14% sucrose
dipalmitate, 5-10% sucrose alkylate) 
Mitsubishi Kagaku Food Corp.
Tween 60 (Polyoxyethylene sorbitan
monostearate) Sigma
Coconut oil & Soybean oil Tropicana Oil
Ground coconut meat purchased locally

5. Material and Methods (continued)
Coconut Milk Emulsion Preparation
Minced ground coconut meat(1)
mixed
Distilled water (2)
Pressed & filtered
Coconut milk
Solid residue
mixed
Distilled water
Or
Surfactant aqueous solution
(0.25 wt%)
Homogenized
(11.200 rpm, 3 min)
1. Coconut milk (B)
2. Coconut milk (SE)
3. Coconut milk (TW)

6. Measurement
• Coconut oil-water interfacial tension
measurement digital tensiometer at 25o C
• Measurement of emulsion properties
 Droplet size measurement  Laser diffraction particle size
analyzer
 Zeta-potential measurementParticle electrophoresis
instrument
 Optical MicroscopyStandard optical microscope
 Visual appearance and creaming index measurement  photo
• Coconut milk emulsion stability
 Emulsion stability against pH and salt concentration
 Emulsion thermal stability
Material and Methods (continued)

7. Coconut oil-water interfacial behavior
• Minimum interfacial tension SE < 2 mN/mto small better ability
than TW in reducing oil-water interfacial tension
• Minimum interfacial tension TW 8 mN/m

8. All types of emulsions
appeared as white creamy
emulsions
Emulsion
thermal stability
• All types of emulsions
appeared coagulated white
solid particles  denatured
proteins (lesser in 100 C)
• Extra population of emulsion
population
• SE surfactant more heat stable
than TW surfactant
No oil layer on SE coconut
milk

9. Particle size
TW<SE<kontrol
• solid substance in
optical micrographs
• SE and TW still small
droplets but control
became large coalesced
oil drops
SE emulsifier revealing good
emulsion stability
Emulsion thermal
stability (continued)

10. Emulsion thermal
stability (continued)

11. Emulsion thermal
stability (continued)

12. Presence sucrose made
coconut milk SE most stable
after freeze thaw
Emulsion thermal
stability (continued)

13. Emulsion stability against pH and salt concentrations

14. Emulsion stability on pH
(continued)
Zero droplet charge
flocculated

15. Emulsion stability on pH
(continued)
Higest creaming index at
pH 4, because zero
droplet charged
Creaming index SE
lowest  beneficial as
creaming stabilizer

16. Emulsion stability on pH
and salt (continued)
Emulsion sensitive
with salt

17. Conclusion
• SE slightly better in lowering interfacial
tension between coconut oil and water
interface
• SE were more thermally stable than TW