This work aimed to produce sucroester from methyl stearate with sucrose by chemical transesterification. The effect of transesterification process (quantity of stearate sodium, molar ratio of sucrose/methyl ester and reaction temperature) were investigated in yield of sucroester produced, Creaming Index (CI) and Critical Micellar Concentration (CMC) using response surface methodology. The reactions conditions where mass of sodium stearate (5.64 and 14.69 mg), ratio sucrose/stearic acid methyl ester (1-4 g/mg), and Temperature (150–166°C). The reactions synthesis were done in a 150 mL glass-jacketed reactor, which were connected to a condenser and a methanol collector was used to perform the sucroester synthesis. The sample at optimal condition has been characterized by HPSEC analysis. The rheological properties, steady shear flow characteristics, and dynamic viscoelastic properties of sucroester at optimal condition and commercial sucroester SE E473 were also determined using a controlled-stress rheometer. The findings revealed that the most essential criteria influencing the transesterification process are mass of sodium stearate and ratio sucrose/stearic acid methyl ester The optimal conditions for sucroester production obtained are 161°C, 2.59 mg, 1.60 g/mg respectively for temperature, mass of sodium stearate and ratio sucrose/stearic acid methyl ester, and the sucrose ester produced had 94.24% of yield, 5.23 mmol/L of Critical Micellar Concentration and the creaming index of 17.23%. High-performance size exclusion chromatography (HPSEC) analysis revealed two main groups of sucrose monostearates corresponding to positional isomers, primarily 6-O-sucrose monostearate and 1′-O-sucrose monostearate. Rheological analysis showed that synthesized and commercial (SE E473) sucroesters formed yielding-pseudoplastic emulsions; however, the synthesized sucroester exhibited a lower G’ value and a narrower linear viscoelastic region compared to the commercial standard. Results showed that optimized sucroester exhibits promising functional properties for modulating texture and stability in emulsion-based formulations, suggesting potential applications in food, cosmetic, and pharmaceutical systems.
Tchienou et al. (Mon,) studied this question.