食品与发酵工业2017，Vol.43Issue(4)：171-176,6.DOI:10.13995/j.cnki.11-1802/ts.201704027
椰子油微乳的制备及其性质研究
Study on the preparation and properties of coconut oil microemulsion
摘要
Abstract
The microemulsion of coconut oil was prepared with span 80 and Tween 80.The effect of preparation method,hydrophilic lipophilic balance value (HLB),cosurfactant and emulsifier amount were investigated for determining the best process parameters of coconut oil microemulsion.The results showed that stable oil in water microemulsion of coconut oil can be prepared by ultrasonic assisted stirring method with HLB12,glycerol as cosurfactant and 3.2％ of emulsifier.The microemulsion had the best stability when the ratio of total amount of coconut oil and emulsifier and the amount of water was 1 ∶ 9 or 2∶ 8,the microemulsion was not stable at low temperature when the ratio was 3∶7.关键词
椰子油/超声/微乳/稳定性Key words
coconut oil/ultrasonic/microemulsion/stability引用本文复制引用
鲁梦齐,向东..椰子油微乳的制备及其性质研究[J].食品与发酵工业,2017,43(4):171-176,6.基金项目
海南省重点研发计划项目(ZDYF2016102) （ZDYF2016102）
