Minako Tanaka

Properties of the aqueous vesicle dispersion formed with poly(oxyethylene)hydrogenated castor oil

Associated properties of the aqueous dispersion of poly(oxyethylene)hydrogenated castor oil ether(HCO-10) were studied by means of polarized microscopy, freeze-fractured electron microscopy, particle size analysis, ESR spin labelling and1H-NMR spectra. A stable multilamellar vesicle with an average diameter of ca 0.4 μ is formed from the HCO-10 concentration below 20 wt% whose phase shows a concentric lamella.The hydrophilic layer of the vesicle is more rigid than the hydrophobic core. The fluidity around the spin label 12NS incorporated in the HCO-10 vesicle significantly decreased with temperature; however, both spin labels 5NS and 16NS did not change significantly.The mechanism of fluidity change with temperature was discussed in terms of the dehydration of ethylene oxide and the breakdown of hydrogen bonding in the HCO-10 vesicle.

α-Sulfonated fatty acid esters: I. Structural effects of sodium α-sulfonated fatty acid higher alcohol esters on surface-active properties and emulsification ability

The surface-active properties and emulsification ability of sodium α-sulfonated fatty acid esters, CmH2m+1CH-(SO3Na)COOCnH2n+1, were studied as a function of the hydrophobic alkyl chainlength in the fatty acid (m=8−16) and the alcohol (n=8−18). As a result, it was discovered that sodium α-sulfonated fatty acid esters have a structural effect on the Krafft point different from that of amphiphiles with short alkyl chains. Moreover, some of the α-sulfonated fatty acid esters have quite low interfacial tensions, as well as non-foaming properties, which depend upon the total (m+n) number of carbon atoms in the alkyl chains.

Texture of Japanese foods

Abstract Texture of some traditional Japanese foods made from rice, vegetables, fish, and soybeans are discussed, as well as some accepted Western foods and some new fabricated foods. Universally accepted qualities seem to be crispness, crunchiness, hardness, softness, pliability, etc. It seems that a texture uniquely accepted by the Japanese is “stickiness.” Textures of newly developed Japanese food products will probably have to be modified to suit the dietary cultures of each country for international acceptance.