食品工业科技2012，Vol.33Issue(7)：329-332,400,5.
乳状液成分对O/W乳状液性质的影响
Effect of emulsion ingredients on the oil-in-water emulsions characteristics
王春玲 1孟祥晨1
作者信息
- 1. 东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030
- 折叠
摘要
Abstract
The mechanical agitation was used to prepare oil-in-water emulsions by one-factor experimental design.The effects of the mixed emulsifiers with different HLB value and concentration,skim milk solution with different concentration,oil/water with different ratio on the O/W emulsions characteristics were investigated by determining centrifugal stability,viscosity of emulsions and microscopic structure of emulsions.Optimum emulsion ingredients were determined.The results indicated that a emulsion with good stability was obtained when Span-80 and Tween-80 were used as emulsifiers,the HLB value of mixed emulsifiers was 9.6,the concentrations of mixed emulsifiers and skim milk solution were 16%（w/w）and 25%（w/v）respectively,and the oil/water ratio was 1∶1（w/w）.The stability of the emulsion reached 97.5% according to the above conditions.关键词
乳状液/O/W/乳化剂/稳定性Key words
emulsion/oil in water/emulsifier/stability分类
轻工纺织引用本文复制引用
王春玲,孟祥晨..乳状液成分对O/W乳状液性质的影响[J].食品工业科技,2012,33(7):329-332,400,5.
