焙烤脱模油油包水型乳状液稳定性探讨

Study of stability of water in oil baking emusifier

脱模油是焙烤食品工业重要的加工助剂,它的组成是典型的油包水型乳状液体系,油包水型乳状液稳定理论的研究对脱模油的配方和制作具有重要的指导意义。本文探讨了影响油包水乳状液稳定性的因素,控制乳状液稳定性的方法在于降低体系界面张力、提高界面膜的强度及体系的粘度,介绍了脱模油的制作方法与品质测定方法。

Grease is a very important assistant agent for the bakery industry. Its composition is a typical system of water in oil （W/O） emulsion. The study of the stability of W/O is crucial in determining the formula and processing of the grease. The paper discussed the factors which affect the stability of W/O emulsion and the methods to control the stability by reducing interfacial intension, improving W/O emulsion viscosity and the strength of the interfacial membrane between water and oil. The processing and analysis methods of the grease were also introduced.