摘要
糖酯是典型的非离子型生物表面活性剂。亲水-亲油平衡值、临界胶束浓度、乳化能力和乳化稳定性、起泡能力和起泡稳定性是表述糖酯表面活性的重要参数。为指导糖酯的合成和应用,阐述糖酯结构对上述性质的影响。糖酯可作为食品乳化剂、润湿与分散剂、食品质地改良剂、保鲜杀菌剂、结晶调节剂和抗老化剂,在食品加工中具有广泛用途。
Surface active properties of surfactant could be represented by the hydrophilic-lipophilic balance （HLB）,the critical micelle concentration （CMC）,foamability and emulsifying properties.As special non-ionic surfactants,the structures of sugar esters have obvious effect on the surface active properties.Sugar esters could be widely used in food processing,such as food emulsifying agent,wetting agent and dispersing agent,food quality modifying agent,preservative and bactericide,crystallization modifier and antiaging agent.
出处
《食品研究与开发》
CAS
北大核心
2010年第6期189-192,共4页
Food Research and Development
关键词
糖酯
表面活性
食品加工
应用
sugar esters
surface active properties
food processing
applications
