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.

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

Abstract

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

CLC Number:

TS205

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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