新源胶与乳化香精

Xinyuan Gum and emulsified flavor

本文从乳化香精生产和应用出发,辨析了其中若干个重要概念,并创造性地提出了“乳化容量和能力”、“相分离”、“一次/二次沉淀”等简明实用的新概念,从理论上总结了控制乳化香精质量的方法及原理,同时结合新源胶TM系列产品在乳化香精中的应用,用实验的方法进行了验证。

This article induced several important concepts in the production and application of emulsified flavor, esp. the 3 originative new ones as “Emulsifying Capacity/Performance”, “Phase Transformation & Separation” and “First/Second Precipitation”, summarized the principles and theory in quality control and testified with experiments from applications of Xinyuan Gum.