Fatty acids, coco, esters with sucrose
[CAS# 91031-88-8]

Identification

• Classification: Organic raw materials >> Carboxylic compounds and derivatives >> Carboxylic esters and their derivatives
• Name: Fatty acids, coco, esters with sucrose
• Molecular Formula: C₁₂H₂₂O₁₁
• Molecular Weight: 342.30
• CAS Registry Number: 91031-88-8
• EC Number: 292-993-4

Safety Data

• Hazard Symbols: GHS07 Warning
• Hazard Statements: H319
• Precautionary Statements: P264+P265-P280-P305+P351+P338-P337+P317

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Eye irritation	Eye Irrit.	2	H319

Discovory and Applicatios

Fatty acids, coco, esters with sucrose are a class of nonionic surfactants and emulsifiers produced by esterifying the hydroxyl groups of sucrose with fatty acids derived from coconut oil. These compounds were developed as part of mid twentieth century research into carbohydrate-based surfactants, which aimed to provide effective emulsification and stabilization in food, pharmaceutical, and cosmetic formulations using renewable raw materials. The term "coco" refers to the mixed fatty acids obtained from coconut oil, typically containing lauric, myristic, palmitic, and other medium-chain fatty acids, which contribute to the functional properties of the esters.

The development of sucrose fatty acid esters arose from studies of sugar chemistry and esterification reactions. Sucrose contains multiple hydroxyl groups, which allow selective or partial esterification to create molecules with both hydrophilic and lipophilic character. By attaching fatty acid chains from coconut oil, chemists were able to generate compounds capable of reducing surface tension, stabilizing oil-in-water emulsions, and dispersing hydrophobic components in aqueous systems. The combination of sucrose and coconut fatty acids provided a renewable, biocompatible alternative to earlier petroleum-derived surfactants.

Fatty acids, coco, esters with sucrose are prepared through controlled esterification or transesterification reactions. Sucrose is reacted with free fatty acids or fatty acid derivatives under catalytic conditions, often using alkaline or acidic catalysts, high temperature, or solvent systems that facilitate selective ester formation. The degree of substitution and the distribution of fatty acid chains on the sucrose molecule can be adjusted to tailor water solubility, hydrophilic-lipophilic balance, and emulsifying capacity. These parameters are critical for industrial applications where consistent performance is required.

The primary application of these sucrose esters is as emulsifiers in the food industry. They are used to stabilize mixtures of oil and water in products such as bakery items, confectionery, spreads, beverages, and dairy analogs. Their amphiphilic structure allows them to form stable interfacial films around dispersed fat droplets, preventing coalescence and improving texture and shelf life. Because they are derived from edible sugars and naturally occurring fatty acids, they are generally regarded as safe and have been approved for use in various regulatory frameworks worldwide.

In addition to food applications, fatty acids, coco, esters with sucrose are used in pharmaceutical and nutraceutical formulations. Their surfactant properties facilitate the solubilization and uniform dispersion of poorly water-soluble active ingredients. In oral suspensions, emulsions, or topical preparations, they contribute to consistent dosing, stability, and bioavailability. Their mild nature also reduces the risk of irritation, making them suitable for sensitive applications.

The cosmetic and personal care industry has also adopted these compounds. They function as emulsifiers and stabilizers in creams, lotions, and other formulations, improving texture, spreadability, and aesthetic qualities. Their compatibility with other ingredients and low toxicity enhance their appeal for formulations intended for frequent or prolonged skin contact. Biodegradability and the use of renewable feedstocks align with industry trends favoring environmentally responsible ingredients.

From a scientific perspective, sucrose esters of coconut fatty acids have been studied to understand interfacial behavior, micelle formation, and the effects of fatty acid chain length and substitution patterns on emulsification. These studies have informed the design of more effective formulations and provided insights into the molecular mechanisms of nonionic surfactants.

Overall, fatty acids, coco, esters with sucrose represent a successful application of carbohydrate and lipid chemistry to produce functional, safe, and renewable emulsifiers. Their development reflects the broader trend of converting fundamental chemical knowledge into practical industrial materials. Their applications span food, pharmaceutical, and cosmetic sectors, where they enhance product stability, texture, and performance while offering a biocompatible and environmentally favorable alternative to synthetic surfactants.