摘要
研究了乳化法制备O/W型二丁基羟基甲苯乳化体系的乳化工艺。将抗氧化剂二丁基羟基甲苯在乳化剂的作用下,制备成O/W型的乳状液,使二丁基羟基甲苯均匀分散到水相中去。通过实验确定了达到最佳乳化效果时各种乳化剂与二丁基羟基甲苯的配比关系。结果表明,卵磷脂∶BHT∶三聚甘油酯∶单甘酯为3.3∶1∶1∶1,(三聚甘油酯+单甘酯)∶去离子水为1∶20时乳化效果最好。
The technology of the emulsification of BHT was studied in this paper, BHT was emulsified under the function of emulsifier so that BHT can scatter in the water evenly. The matching relation between every emulsifier and BHT was determined by experiments.Results showed that when the ratio of Lecithin, BHT, triglyceride and Glycerol Monostearate is 3.3：1：1：1 and the amount of water is 20 times of that of triglyceride and Glycerol Monostearate, the effect is the best.
出处
《食品研究与开发》
CAS
北大核心
2008年第3期91-94,共4页
Food Research and Development
关键词
二丁基羟基甲苯
乳化
稳定性
抗氧化
butylated hydroxytoluene
emulsification
stability
antioxidant
