油包水型乳化液抑制水分蒸发的研究

Study on Inhibition of Water Evaporation by W/O Emulsion

[目的]比较几种常见食用蜡制备的W/O型乳化液对水分蒸发的抑制效果。[方法]在乳化温度80℃,乳化时间25 min,搅拌速度1 000 r/min条件下,探讨了不同蜡种类、乳化水含量、乳化剂的用量以及亲水亲油平衡值(HLB)等工艺条件对乳液的稳定性、抑制水分蒸发率以及水分蒸发损失率的影响。[结果]几种常见的食用蜡制备W/O型乳液均能不同程度地抑制水分蒸发,以蜂蜡的效果最好。对蜂蜡为油相制成的乳液,当乳化水含量为40%、乳化剂HLB值为7、乳化剂用量为5%时,抑制水分蒸发效果最好,且乳液稳定,外观均匀。[结论]为获得稳定性好的W/O型蜂蜡乳液,严格控制乳化工艺条件是关键,搅拌速度和乳化方法也不容忽视,尤其是W/O的搅拌速度不宜过快,否则会影响乳状液的形成及稳定。

[Objective] The study aimed to compared the inhibition effects of several common W/O emulsions prepared with the edible waxes on water evaporation.[Method] The influence of the technology conditions such as different kinds of wax,dosage of emulsified water and the amount of emulsifiers as well as HLB value on the stability of the emulsion,inhibition of the water evaporation rate and water evaporation loss rate were discussed under the conditions as the emulsifying temperature of 80 ℃,emulsifying time of 25 min and stirring speed of 1 000 r/min.[Result] The several common W/O emulsions prepared with the edible waxes could inhibit the water evaporation to different degree,in which,the beeswax got the best effect.When the dosage of the emulsified water was 40%,HLB value of emulsifier was 7 and the dosage of the emulsifier was 5%,the emulsion prepared with the beeswax as the oil phase had the optimum effect of inhibiting the water evaporation,with stable emulsion and uniform appearance.[Conclusion] To obtain W/O beeswax emulsion with good stability,strictly controlling the emulsification process condition was crucial,the stirring speed and emulsification method also couldn＇t be ignored,especially,the stirring speed of W/O shouldn＇t be too fast,otherwise,it would influence the formation and stability of the emulsion.