高内相乳液的制备及在食品中的应用

Preparation of High Internal Emulsion and Its Application in Food

高内相乳液为分散相体积分数在74.05%以上的乳液,在食品、化妆品、制药、材料和石油工业上被广泛应用。近年来,以生物大分子和固体颗粒代替小分子表面活性剂来稳定高内相乳液的方法引起研究人员的注意。其中,探索生物来源的固体颗粒是该领域的研究热点之一。此外,高内相乳液作为功能因子的传递体系表现出独特的优势,可有效提高功能因子的稳定性和生物利用度。本文在以往研究的基础上,综述稳定高内相乳液的乳化剂种类,制备方法及在食品领域的应用情况,并展望其发展前景。

High internal phase emulsion refers to the emulsion with dispersed phase volume fraction over 74.05%, which has been widely used in food, cosmetics, pharmaceutical, materials and petroleum industries. In recent years, the method of using biological macromolecules and solid particles instead of small-molecule surfactants to stabilize high internal phase emulsions has attracted the attention of researchers. Among them, the exploration of biologically derived solid particles is one of the research hotspots in this field. In addition, High internal phase emulsion as a delivery system of functional factors has shown unique advantages, which can effectively improve the stability and bioavailability of functional factors. Based on previous research, this paper reviews the types of emulsifiers for stabilizing high internal phase emulsions, preparation methods and applications in the food field, and prospects for its development.