食品级微乳的制备及其冻干制剂研究进展

Research Progress in Food-grade Microemulsion and Its Freeze-dried Powder

微乳液作为稳定的两性载体,既可以增加水难溶化合物的溶解,又可以增加脂难溶性化合物的溶解,在食品化学、生物制药和日用化工等领域得到了广泛的应用。对食用油微乳的制备及其冻干制剂研究进展进行了综述,着重介绍了微乳技术在食品领域中的应用,对微乳的质量评价方法进行了分析和阐述,对固体微乳剂的国内外研究进展进行了综合概述,为食品级微乳的开发利用提供借鉴。

Microemulsions were spontaneously formed thermodynamically stable dispersions of oil and water stabilized by surfactants.Microemulsions had a variety of technological applications,such as in producing cosmetics,Pharmaceuticals,nanoparticle formation,food product formulations,protein extracts and biochemical reaction media.The research situation and development prospect of food-grade microemulsion and its freeze-dried powder were reviewed.The applications of microemulsions in foods were summarized,and the methods for quality assessment of microemulsion were analyzed and expounded.The recent advances of microemulsion freeze-dried powder were summarized.The development prospect was analyzed so as to provide a reference for the development and utilization of food-grade microemulsion.