摘要
综述了影响多重乳状液稳定性的各种因素,如乳化剂、油水相比、粘度、渗透压、电解质和乳化工艺等。介绍了多重乳状液在食品工业中的应用,主要包括脂肪替代品、乳化液膜、香精香料的缓释和微胶囊技术方面,并指出了其发展前景。
This paper introduces the effects of different variables on stability of muhiple emulsion, such as surfactant, oil to water volume ratio, viscosity, osmotic pressure, electrolytes, emulsification technology and so on. The applications of multiple emulsion are summarized in this paper, which mostly include fat replacers, emulsion liquid membrane, delivery sustained system of flavor, microcapsule technology, and the development trends are proposed.
出处
《食品研究与开发》
CAS
北大核心
2007年第3期169-173,共5页
Food Research and Development
关键词
多重乳状液
稳定性
食品工业
应用
multiple emulsion
stability
food industry
application
