藻酸丙二醇酯与黄原胶乳化稳定水包油乳液

Using the Mixture of Propylene Glycol Alginate and Xanthan Gum to Emulsify and Stable the Oil-in-water Emulsion

为探究不同质量比的藻酸丙二醇酯与黄原胶的混合物对以30 MPa高压均质处理作为制备方法的5%椰子油水包油乳液的稳定性的影响,通过测量椰子油与多糖溶液之间的界面张力来确定不同质量比的藻酸丙二醇酯与黄原胶形成的混合物对油水之间界面活性的影响。通过测定水包油乳液的表观黏度、平均粒径、粒径分布、微观结构变化来判断乳化剂的质量比对水包油的稳定性的影响。研究表明,藻酸丙二醇酯与黄原胶形成的混合物能有效降低椰子油与水之间的界面张力。在7 d的贮藏期内,大部分质量比的藻酸丙二醇酯与黄原胶的混合物能够维持水包油乳液的稳定性,当藻酸丙二醇酯与黄原胶之间的质量比为3︰7时, 5%椰子油水包油乳液具有最好的稳定性。

The main purpose of this study was to investigate the effect of the proportions between propylene glycol alginate and xanthan gum on the stability of a 5%coconut oil oil-in-water emulsion prepared by high pressure homogenization at 30 MPa.The effect of the proportions of propylene glycol alginate and xanthan gum on the interfacial activity was determined by measuring the interfacial tension between the coconut oil and the polysaccharide solution.The influence of the mass ratio of the emulsifier on the stability of the oil-in-water was determined by measuring the apparent viscosity,average particle size,particle size distribution and microstructure changes of the oil-in-water emulsion.This studies had shown that the mixture of propylene glycol alginate and xanthan gum could effectively reduce the interfacial tension between coconut oil and water.During the 7 d-storage,the most of the mixture of propylene glycol alginate and xanthan gum could maintain the stability of the oil-in-water emulsion.At the time,the 5%coconut oil oil-in-water emulsion had the best stability when the mass ratio between propylene glycol alginate and xanthan gum is 3︰7.