摘要
Pickering乳液是一种以固体颗粒为乳化剂制成的乳液。与常规乳液相比,Pickering乳液具有潜在的优越性,其良好的物理稳定性可有效防止液滴聚结。本文主要综述了影响Pickering乳液稳定性的各类因素以及稳定Pickering乳液的各类食品级胶体颗粒。Pickering颗粒的高密度可以帮助调整高糖高密度的连续相和低密度芳香油之间的密度差异,保证体系的稳定,Pickering乳液还可以在乳液形成之后发生改性,为乳液带来更多功能。Pickering乳液是食品乳液工程研究中一种有前途的研究物质,对食品乳液的研发和加工将有其独特的推动作用。
Pickering emulsion is an emulsion made from solid particles as an emulsifier. It is a new emulsion stabilization system.Compared with conventional emulsions,Pickering emulsions have potential advantages,and their good physical stability can effectively prevent droplet coalescence. This article mainly introduced various factors affecting the stability of Pickering emulsion and various food grade colloidal particles that stabilized Pickering emulsion. The high density of Pickering particles could help adjust the density difference between high-sugar and high-density continuous phase and low-density aromatic oil to ensure system stability. Pickering emulsion could also be modified after emulsion formation,bringing more functions to the emulsion.In general,Pickering emulsion would be a promising research direction in food emulsion engineering,and would play a unique role in promoting the development and processing of food emulsions.
作者
佟臻
韦阳
高彦祥
TONG Zhen;WEI Yang;GAO Yan-xiang(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Key Laboratory of Functional Dairy,Co-constructed by Ministry of Education and Beijing Government,Beijing 100083,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品工业科技》
CAS
北大核心
2019年第4期317-324,共8页
Science and Technology of Food Industry
基金
国家自然科学基金面上项目(31871842)
