乳化香精的稳定性及其评价方法

Stability of emulsion flavor and its evaluating methods

综述了影响乳化香精稳定性的各种因素,如乳化剂、油水相比、粘度、增重剂、电解质和乳化工艺等。介绍了乳化香精稳定性的评价方法,主要包括离心破乳法、静置高温或冷冻沉降法、电导率法和相对分布法等。

This paper introduces the effects of different variables on stability of emulsion flavor, such as surfactant, oil to water volume ratio, viscosity, weighting agents, electrolytes,emulsification technology and so on. The evaluating methods of emulsion flavor＇s stability are summarized in this paper, which mostly include acentric, quiescence high temperature or freeze sedimentation, conductance and comparatively distributing methods.