摘要
以食品级单辛酸甘油酯微乳在T82稀释线上所经历了W/O型(水分含量<47%),双连续型(47%<水分含量<66%),O/W型(水分含量>66%)三种结构为研究对象,比较三种结构微乳的贮藏稳定性,并探讨它们的流变性质,进而推测微乳的微观结构和类型,掌握流变特性,如某些微乳的层状结构具有剪切稠化现象和负触变性,了解组分及添加物对其黏度的影响。本次实验选取的三种不同相微乳T82-37(W/O型),T82-1(双连续型),T82-10(O/W型),T82-100(O/W型)25℃下的稳态扫描表现的黏度,T82、T82-1具有更好的耐温贮藏性,这与粘度温度扫描曲线得出的结论相呼应。
Food-grade glycerol monocaprylate microemulsion is prepared through the water-in-oil （W/O） type （water content〈47%）, bicontinuous type（47%〈water content〈66%）,oil-in-water O/W type（water content〉 66%） in line T82. In this study,the storage stability and rheological properties of the above three structures was compared,and the microstructure was evaluated as well to know more about the additive＇s effect on viscosity. The viscosity of microemulsion T82-3 （W/O type）,T82-1 （bicontinuous type）,T82-10 and T82-100 （O/W type） were tested under steady scanning at 25℃. It was found that T82 and T82-1 exhibited better storage stability against temperature.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第6期87-89,93,共4页
Science and Technology of Food Industry
关键词
微乳
贮存优化
流变特性
单辛酸甘油酯
microemulsions
storage optimization
rheological properties
glycerol monocaprylate
