Answer:
HFA esters find variety of uses as emollients, emulsifiers, plasticizers, mold-release agents, foaming agents for cosmetics, effective wetting agents, pigment dispersants and stabilizers, pearlizing and opacifying agents, solubilizes for hydrophobic components in cosmetics, moisturizers for winterized and sun-dried skin, waxes, and chemical intermediates (Hayes, 1996).
From: Fatty Acids, 2017
Related terms:
TriglycerideGlycerolSterolLipasePhytosterolsLipidsEnzymesEsterificationFatty AcidsSucrose
View all Topics
Volume 2
Taiwo O. Akanbi, Colin J. Barrow, in Encyclopedia of Food Chemistry, 2019
Applications
Fatty acid esters of polyphenols have been synthesised using lipases (Table 1). Some of these phenolic esters have been used to stabilize fats and oils against oxidation. In our group, we have recently modified the structure of hydroxytyrosol, a major polyphenol in olives, through esterification with a broad range of free fatty acids using Novozym 435. The abilities of these esters to stabilize anchovy oil were investigated (Akanbi and Barrow, 2018). We found that hydroxytyrosyl palmitate and eicosapentaenoate effectively stabilized bulk fish oil, fish-oil-in-water emulsions and microencapsulated fish oil, with antioxidant levels higher than those of BHT and α-tocopherol. These novel antioxidants were also stable for one year when stored at – 20 °C. In another study, where lipase was used to synthesize fatty acid esters of tyrosol, the authors found that tyrosyl oleate was the most efficient antioxidant for stabilizing an oil-in-water emulsion (Pande and Akoh, 2016). Also, a lipase-produced decanoic acid ester of rutin was found to be a more effective antioxidant than rutin in sardine oil during 20 days of storage (Vaisali et al., 2017). Since lipid oxidation may cause deterioration of other food components such as protein, many of these lipase-produced fatty acid esters of polyphenols can also be used for stabilizing lipid-containing protein rich foods.
