摘要
本文在综合研究水数法测定HLB影响因素的基础上,对部分乳化剂及油脂的水数进行了测定,并由此初步建立了各食品乳化剂不同系列的HLB值与其水数之间的关系、奠定了应用水数法测定HLB值的基础。
On basis of comprehensively examining the influential factors to HLB value determination with water number method, the water numbers of some food emulsifiers and oils were determined. Upon these results the relationships between HLB values and water numbers of different series of food emulsifiers were built up, and a foundatio forn HLB value determination was settled down.
出处
《中国粮油学报》
EI
CAS
CSCD
1993年第4期26-30,共5页
Journal of the Chinese Cereals and Oils Association
关键词
食品乳化剂
亲水亲油平衡
测定
food emulsifiers, water number method, hydrophile-lipophile balance.
