大豆色拉油包水乳浊液中乳化剂的应用

吉林大学学报(工学版) ›› 2004, Vol. ›› Issue (2): 307-311.

大豆色拉油包水乳浊液中乳化剂的应用

赵武奇^1,2, 殷涌光¹, 梁歧², 周亚军¹

1. 吉林大学, 生物与农业工程学院, 吉林, 长春, 130022;
2. 中国人民解放军军需大学, 军需工程系, 吉林, 长春, 130062

收稿日期:2003-06-06 出版日期:2004-04-01
通讯作者: 殷涌光(1949- ),男,教授,博士生导师.E-mail:biofood@jlu.edu.cn

Application of emulsifiers for w/o type emulsion of salad oil

ZHAO Wu-qi^1,2, YIN Yong-guang¹, LIANG Qi², ZHOU Ya-jun ¹

1. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China;
2. Dept of Quartermaster Engineering, The Quartermaster University of PLA, Changchun 130062, China

Received:2003-06-06 Online:2004-04-01

摘要/Abstract

摘要： 利用标准乳化剂确定了油水体系和单甘油酯的亲水亲脂平衡(HLB)值,并以HLB值为依据,考虑乳化剂分子的结构特异性,选择乳化剂配对,研究了乳化剂配对对乳浊液稳定性的影响。探讨了乳化剂配对的规律,分析了HLB值及乳化剂的量对乳浊液稳定性影响的机理,研制出了大豆色拉油包水乳浊液的最佳乳化剂配方:单甘油酯的质量分数为83.3%,span80的质量分数为16.7%。乳化剂添加到油水体系中的质量分数为5%。

关键词: 微胶囊, w/o乳浊液, 乳化剂, HLB值

Abstract: The hydrophilic-lipophilic balance(HLB) value of monoglyceride and the oil-water system were determined in contrast to standard emulsifier.Taking the molecular structure peculiality of the emulsifier into account,the emulsifier pairs were chosen based on the HLB value,and the effects of the emulsifier pairing,the HLB value,and emulsifier amount on the emulsion stability and their mechanisms were studied.The diversity of emulsifier pairing was explored,and the optimized emulsifier formula for w/o type emulsion of soyabean salad oil are that the mass fraction of monoglyceride is 83.3%, the mass fraction of span80 is 16.7%,and the mass fraction of emulsifier in the emulsion is 5%.

Key words: microcapsule, w/o type emulsion, emulsifier, HLB value

中图分类号:

TS205

赵武奇, 殷涌光, 梁歧, 周亚军. 大豆色拉油包水乳浊液中乳化剂的应用[J]. 吉林大学学报(工学版), 2004, (2): 307-311.

ZHAO Wu-qi, YIN Yong-guang, LIANG Qi, ZHOU Ya-jun . Application of emulsifiers for w/o type emulsion of salad oil[J]. 吉林大学学报(工学版), 2004, (2): 307-311.

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