Enzymatic synthesis, emulsifying properties and structure-activity relationships of certain lactulose fatty acid mono-esters

Puntos clave

• The study identifies specific lactulose fatty acid mono-esters with promising emulsifying properties.
• Unique structure-activity relationships were established through enzymatic synthesis, influencing their effectiveness.
• Analysis focused on the molecular interactions of these emulsifiers, revealing key insights into their behavior in emulsions.
• Findings support the potential applications of these compounds in the food industry, enhancing product stability.