胭脂虫红W/O/W乳液工艺

The Process of Carminic Acid W/O/W Emulsion

采用双乳化法制备胭脂虫红W/O/W复合乳液,以纯胭脂虫红酸水溶液作为内水相,大豆油为油相,司盘80、磷脂为亲油性乳化剂,将内水相、油相、亲油性乳化剂混合,在高剪切分散乳化机上以10000 r/min的转速搅拌10 min,得到初乳。阿拉伯胶溶于水作为外水相,与初乳混合后用均质机均质后得到胭脂虫红W/O/W复合乳液。结果表明,采用双乳化法制备胭脂虫红W/O/W复合乳液,不仅能提高胭脂虫红在酸性条件下的稳定性,还能解决胭脂虫红在食品中形成色斑、不易涂抹问题,并能扩大胭脂虫红在食品领域的使用范围。

The pure carminic acid aqueous solution was used as the internal water phase,soybean oil was the oil phase,and span 80 and the phospholipid was the lipophilic emulsifier.The oil phase and the lipophilic emulsifier were mixed,and stirred at a speed of 10000 r/min for 10 min to obtain colostrum.The gum arabic was dissolved in water as the external water phase,and after mixing with the colostrum,the mixture was homogenized to obtain the final carminic acid W/O/W multiple emulsions.The results showed that the preparation of carminic acid W/O/W multiple emulsions by multiple emulsion method could not only improve the stability of carminic acid under acidic condition,but also solve the problem that carminic acid was not easy to be applied in food.At the same time,the use of non-aluminum pure carminic acid as a coloring agent avoids the food safety problem caused by the aluminum-containing lake and could further expand the use of cochineal in the food field.