Synthesis of New Types of Brominated Diesters as Potential Food Emulsifiers

Abstract

Brominated vegetable oil is one of the widely used
emulsifiers in food industry. However, recent studies show its
possibility to be hydrolyzed in vivo which results in release of
halogenated molecular fragments. Here we report new types of
brominated vegetable oil substitutes which possess high resistance
to hydrolysis and hence avoid halogen accumulation. These
substitutes can be easily synthesized, and the degree of
bromination can be controlled in order to adjust the density of the
final product to match different beverages. 1H-NMR, 13C-NMR
and LC-MS were used to characterize our newly-designed
brominated diester. In addition, the water-solubility, critical
micelle concentration (CMC), ability of emulsion and enzymatic
stability of the fully brominated diester were analyzed. Our
studies demonstrated the products to have ideal characteristics as
potential food emulsifiers.