SYNTHESIS AND EMULSION PROPERTIES OF A NOVEL NONIONIC SURFACTANT, DIALKYL GLUCOSYLGLUTAMATE

For the purpose of providing an available surfactant to the field of f ood processing, a novel nonionic surfactant was synthesized from delta -gluconolactone, glutamic acid, and five alkyl alcohols. The series of synthesized surfactants was designated dialkyl glucosylglutamate (DGG ). The introduction of glutamic acid made it simple to synthesize the surfactant which has two alkyl side chains in one molecule. Using DGG, the o/w emulsion was prepared under the model system with buffer and paraffin. The emulsion stability of DGG was compared with that of sucr ose laurate, one of the major emulsifiers for foodstuffs, under variou s conditions of pH and salt concentration. The results revealed that t he molecular structure of the surfactant affects the emulsion stabilit y. The emulsion stability of DGG suggested that DGG would be an essent ial emulsifier in the food industry.