高校化学工程学报2012，Vol.26Issue(1)：175-181,7.
玉米油W1/O/W2型多重乳状液稳定性的研究
Stability of Corn Oil W1/O/W2 Multiple Emulsions
摘要
Abstract
The corn oil W1/O/W2 multiple emulsions, which were served as fat substitute, were prepared by two-step emulsifying method with two main ingredients including corn oil and biopolymers. The stability of the prepared multiple emulsions were characterized by the centrifugal creaming stability, and their microstructures were determined by microscopic observations. The results show that: 1. The main influential factors on the stability of the multiple emulsions are the emulsification technology of multiple emulsions, the phase ratio between the inner aqueous phase and oil phase, and so on. 2. In the two-step emulsification, the emulsification condition of the second emulsification has much more effect on the stability of the prepared multiple emulsions than that of the first-step emulsification, and the stability of the multiple emulsion increases with the increase of the emulsifying strength and the decrease of the emulsive droplet size. The optimum emulsification conditions found for multiple emulsions are 7200 r·min-1 and 13 min. 3. The main factors affecting the stability of the multiple emulsions are both the volume ratio of water to oil in the primary emulsion and the volume ratio of primary emulsion to outerwater phase. The former affects the stability of the multiple emulsions by changing its viscosity, while the latter effect is the result of the interaction of van der Walls force and electrical repulsion of the droplets. The found optimum volume ratio of water to oil in primary emulsion is 1:4, and that of primary emulsion to outerwater is 1:1.关键词
W1/O/W2多重乳状液/黏度/体积比/稳定性Key words
Wi/O/W2 multiple emulsions/ viscosity/ volume ratio/ stability分类
化学化工引用本文复制引用
徐乙文,刘会平,陈苓,马丽,阎清泉..玉米油W1/O/W2型多重乳状液稳定性的研究[J].高校化学工程学报,2012,26(1):175-181,7.基金项目
天津科技大学引进人才科研启动基金(20080420). （20080420）
