剪切与冻融对Pickering乳液稳定性的影响

Effects of Shearing and Freeze-thaw on Pickering Emulsion Stability

Pickering乳液是用固体颗粒代替传统表面活性剂的新型乳液。与传统乳液相比,具有稳定性高,环境友好,安全性高等优势。目前,Pickering乳液被广泛应用于食品领域,例如应用于通过冷冻延长保质期的酱汁、奶油或将冷冻作为必备工艺的冰淇淋等产品中。剪切与冻融对Pickering乳液稳定性的应用有重要意义,剪切是乳液制备过程中的关键工艺,在产品运输储存中会发生冻融,二者均会影响Pickering乳液的稳定性,从而影响产品品质。本文综述剪切方式与冻融对Pickering乳液稳定性的影响因素及改善其冻融稳定性的方法,旨在提高冷冻食品的品质,拓展Pickering乳液冻融稳定性的应用。

Pickering emulsions are new types of emulsions that use solid particles instead of traditional surfactants.Compared to conventional emulsions,they have the advantages of high stability,environmental friendliness and safety.Pickering emulsions are currently used in a wide range of food applications,such as in sauces that extend shelf life by freezing,in creams,or in ice creams where freezing is an essential process.Shearing and freeze-thawing are important for the application of Pickering emulsion stability.Shearing is a key process in emulsion preparation,and freeze-thawing occurs during product transportation and storage,both of which affect the stability of Pickering emulsions and thus the product quality.This paper summarized the influence of shear mode and freeze-thaw on the stability of Pickering emulsions and the methods to improve their freeze-thaw stability,aiming to improve the quality of frozen food and expand the application of freeze-thaw stability of Pickering emulsions.