不同类型固体颗粒稳定的食品级Pickering乳液研究进展

Research Progress in Food-grade Pickering Emulsions Stable by Different Typeof Solid Particles

Pickering乳液(PEs)发展至今已有100多年的历史,在脂质替代品、烘焙食品、营养物质的传送、清洁剂中均有应用。国内外不少学者虽然对PEs的制作及相关机理有了深入研究并取得重大突破,但是对于原料类型的划分和选择没有明确要求,只是根据研究的需求以及乳液的特性展开研究,缺乏系统性,限制了复合型PEs的选料范围。本文针对不同种类PEs原料(多糖颗粒、蛋白颗粒、多酚及脂质颗粒)的制作方法和机理(阻隔机理、桥联机理、网状结构机理、最大毛细力理论等)进行讨论、分析,为相关研究者提供参考。

Pickering emulsions has a history of more than 100 years,which mainly have applied on lipid substitutes,baked foods,nutrient delivery and detergents.Many scholars at home and abroad have conducted studies on the production greatly and related mechanism of PEs that made great achievements.However,there is no clear principle for the classification and selection of raw materials.The research was carried out solely according to the needs of the research and the characteristics of the emulsions,which lacked systematic analyze and limited the selection range of materials of complex emulsions.This paper firstly introduced the relationship between different process mechanism of PEs(included physical barrier theory,network structure theory,bridging theory and capillary forces theory).Based on these mechanism,then it introduced PEs which stable by solid particles in different type of materials(included polysaccharides,protein,polyphenols and lipids particles).Finally in order to provide certain thought for researchers,it analyzed all information about the raw materials selection,preparation methods of PEs and food-grade solid particles according to the two part that has introduced.