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SUCCESSIVE TRANSESTERIFICATION OF 2,5-DIACETYL - ISOSORBIDE IN TWO STAGES WITH HYDROCARBON CHAIN IN THE PROCESS FOR OBTAINING OF D-GLUCITOL

Ileana Cocan, Monica-Viorica Negrea, Ersilia Alexa, Diana Dogaru, Bogdan Radoi

Abstract

Polysorbates as hydrophilic surface-active structures are food additives with multifunctional competences (emulsifiers, aerating, wetting, foaming, stabilizing agents) and wide HLB range. The present paper has proposed to know the details of the successive transesterification of 2,5 пїЅ diacetyl пїЅ isosorbide (2,5- Ac2ISB) with hydrocarbon chains (Ra) by successive introducing the different amounts of fatty acids obtained from the vegetal lipid fractions isolated from sweet pepper (Capsicum annuum) and chilli pepper (Capsicum frutescens). This process of transesterification is one of a new range of sequestering food polysorbates type. Also the paper presents the structure and the main physico-chemical characteristics of 2,5-diacetyl-isosorbides processed from vegetable lipid fractions (Rai-chilli pepper (Capsicum frutescens); Rad пїЅ sweet pepper (Capsicum annuum). Transesterification of 2,5-diacetyl пїЅ isosorbide with hydrocarbon chains (Ra) is carried out successively in both positions (2,5) of isosorbide acetylated. This present paper is investigating the dependence of duration (15-90 minutes) and temperature (120-160пїЅC) of esterification index in transesterification process of 2,5 Ac-ISB in 2,5 (Rai, Rad) ISB. Also in this paper, the experimental data obtained were mathematically processed using the estimation of linear, parabolic, logarithmic and exponential regression.

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