论涂料印花乳化糊的稳定性

本文论述了乳化糊和印花色浆的关系以及形成O/W型乳化糊的机理,提出使用单一乳化剂平平加O是不妥的,而应采用较高和较低HLB值的混合型乳化剂。作者认为乳化糊没有结构粘度,并用离心及稀释法测定了不同种类、不同配比的乳化剂的稳定性能,证实了上述论点。     

焙烤冷冻面团专用油脂的制备

利用棕榈硬脂代替氢化油作基料,开发适用于焙烤冷冻面团的专用油脂生产技术及配方.将棕榈硬脂与大豆油按7:3比例混合进行酯交换反应,得到酯交换油脂用于制备焙烤冷冻面团专用油脂.通过单因素及正交实验确定的O/W型专用油脂最佳制备条件为:复合乳化剂(Tween80和SE比例为1:1)添加量12%(总重),乳化温度75℃,乳化时间1 min,油水比例4:6.在最佳制备条件下,O/W型专用油脂的乳化稳定性为95%,黏度为175 Pa·8.     

新型活性染料印花增稠剂SC-801

通过将低泡阴离子乳化剂、反应性非离子乳化剂和大分子单体复配使用,制备了新型活性染料印花增稠剂SC-801。应用试验结果表明,该产品有良好的流变性和触变性及印花黏度指数,可以替代中等黏度海藻酸钠用于活性染料印花,具有良好的得色、手感及渗透率等,且成本低廉。     

高黏度羟基硅油乳化制备皮革手感剂的研究

以黏度大于2 500MPa·s的羟基硅油为原料,将其乳化制备具有滑感的有机硅皮革手感剂。考察了表面活性剂的类型和用量、乳化温度、HLB值、助乳化剂、p H值、搅拌速度等对制备的羟基硅油乳液性能的影响,通过观察乳液外观、陈放稳定性、离心稳定性、透光率等,确定较佳乳化条件。结果显示:以Span20和Tween40为复合表面活性剂,W乳化剂∶W硅油=30∶100、乳化温度为20℃、HLB=11、p H=8,搅拌速度为800r/min的乳化条件下,可得到透光率为93.6%的半透明、泛蓝光、稳定的羟基硅油乳液,此乳液具有很好的耐酸稳定性和一定的耐碱稳定性。将制备的羟基硅油乳液用于皮革涂饰,可大大降低皮革表面的动摩擦系数和静摩擦系数,使皮革具有光滑的手感。     

高黏度羟基硅油乳化制备皮革手感剂的研究(续)

以黏度大于2 500MPa·s的羟基硅油为原料,将其乳化制备具有滑感的有机硅皮革手感剂。考察了表面活性剂的类型和用量、乳化温度、HLB值、助乳化剂、p H值、搅拌速度等对制备的羟基硅油乳液性能的影响,通过观察乳液外观、陈放稳定性、离心稳定性、透光率等,确定较佳乳化条件。结果显示:以Span20和Tween40为复合表面活性剂,W乳化剂∶W硅油=30∶100、乳化温度为20℃、HLB=11、p H=8,搅拌速度为800r/min的乳化条件下,可得到透光率为93.6%的半透明、泛蓝光、稳定的羟基硅油乳液,此乳液具有很好的耐酸稳定性和一定的耐碱稳定性。将制备的羟基硅油乳液用于皮革涂饰,可大大降低皮革表面的动摩擦系数和静摩擦系数,使皮革具有光滑的手感。     

反复煎炸大豆油的食品安全性及制备O/W乳化剂的研究

目的:开发反复煎炸大豆油的新用途,将其引离食品市场.方法:对大豆油和反复煎炸大豆油的感官性能、酸价、过氧化值、皂化值和羰基价进行理化检验;用气相色谱和红外光谱分析反复煎炸前后大豆油组分及变化情况;皂化反复煎炸大豆油制备O/W乳化剂,通过测定乳化剂的皂化率、表面张力和krafft点评价该乳化剂品质,用制得的乳化剂和反复煎炸大豆油制备O/W乳状液,由乳状液的黏度和稳定性评价乳化效果,结合有关研究判断O/W乳化剂和乳状液的应用价值.结果:反复煎炸大豆油的酸价、过氧化值、皂化值、羰基价和感官性能均不符合大豆油国家标准,不宜继续加工食品,但仍含有大量脂肪酸,具有资源价值.在96℃、反复煎炸大豆油与氢氧化钠的质量比7:1、反应时间130 min的条件下制得的O/W乳化剂具有较高表面活性和较强乳化能力,其乳化反复煎炸大豆油的效果明显好于大豆油在相同条件下制备的乳化剂.用该乳化剂在相同条件下制备O/W乳状液,反复煎炸大豆油乳状液性能优于大豆油乳状液.结论:用反复煎炸大豆油制备O/W乳化剂和乳状液,可消除其食用危害并具应用价值.     

胭脂虫红W/O/W乳液工艺

采用双乳化法制备胭脂虫红W/O/W复合乳液,以纯胭脂虫红酸水溶液作为内水相,大豆油为油相,司盘80、磷脂为亲油性乳化剂,将内水相、油相、亲油性乳化剂混合,在高剪切分散乳化机上以10 000 r/min的转速搅拌10 min,得到初乳。阿拉伯胶溶于水作为外水相,与初乳混合后用均质机均质后得到胭脂虫红W/O/W复合乳液。结果表明,采用双乳化法制备胭脂虫红W/O/W复合乳液,不仅能提高胭脂虫红在酸性条件下的稳定性,还能解决胭脂虫红在食品中形成色斑、不易涂抹问题,并能扩大胭脂虫红在食品领域的使用范围。     

液晶法制备有机硅微小乳液--皮革手感剂

采用液晶乳化法 ,通过选择合适的乳化剂复配 ,制得一种具有良好稳定性和使用性能的皮革手感剂—水包油(O/W)型有机硅微小乳状液。讨论了液晶乳化法的微观稳定机理、液晶形成的条件、乳化剂复配原理及乳化温度对乳液稳定性的影响等。指明了液晶乳化法的优点 ,并讨论了复配有机硅的选择对使用性能的影响。     

分散性蒽醌乳液制备工艺研究

以苯甲醇为溶剂，采用复配乳化剂对蒽醌进行乳化，制备O/W型蒽醌乳液。研究了溶剂用量、乳化剂的选择与用量、乳化剂添加方式、乳化温度、搅拌速度等因素对蒽醌乳化性能的影响，得出了合理的工艺条件。结果表明，制备的蒽醌乳液具有良好的稳定性和分散性。     

各相体积比对W/O/W复合乳状液性质的影响

目的：研究用两步乳化法制备W／O／W型复合乳状液时，第一相体积比（内水相与油相的体积比）、第二相体积比（初乳与外水相的体积比）对W／O／W型复合乳状液性质的影响；方法：采用两步乳化法制备W／O／W型复合乳状液，固定制备工艺条件，改变第一相体积比和第二相体积比的数值制备初乳和复乳，用离心分层稳定性评价复乳的稳定性，初乳的离心稳定性、黏度和复乳的粒度分布被测定；结果：随着第一相体积分数增大，初乳黏度增大，初乳和复乳的离心稳定性都提高，但是内水相的体积分数达到65％时，初乳表现出凝胶的外观，所制备的复乳的稳定性反而降低，当内水相的体积分数增加到70％的时候，初乳转相形成O／W型乳状液，不能进一步制备复乳；随着第二相体积分数的增大，复乳黏度线性增大，复乳滴的体积平均粒径减小，复乳的离心稳定性提高。初乳中内水相与油相的适宜的体积比及复乳中初乳和外水相的适宜体积比皆为1：1左右。     

喷墨印花增稠剂的研制及其应用

采用反相乳液聚合法,将以丙烯酸为主的水溶性单体和N,N-亚甲基双丙烯酰胺(MBAM)水溶液借助于乳化剂Span80,分散于连续的油相介质中,形成油包水(W/O)乳液,并用引发剂引发、聚合成喷墨印花增稠剂.考察了引发剂种类及其用量、交联剂(MBAM)用量、反应温度等因素对增稠剂聚合转化率和粘度的影响,确定了最佳试验条件(引发剂KPS用量为0.22％,MBAM用量为0.20％,反应温度为75℃).优化增稠剂在喷墨印花中用量表明:预处理液中增稠剂3％时,K/S值、各项色牢度均较好.另外,增稠剂用量对喷墨印花织物手感基本无影响.     

Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems

The emulsion capacity and stability of a new emulsifier containing sodium stearoyl lactylate plus iota carrageenan (SSL/iC) in comparison to caseinate and soy isolate was analysed. The emulsion capacity and stability of SSL/iC in oil/water (O/W) model system emulsions was higher than shown by caseinate and soy isolate. However, the O/W emulsion stability was negatively affected by sodium chloride addition, but positively affected by an increase in temperature. Meat batters were made with caseinate, soy isolate, and SSL/iC at the minimum concentration that showed a good performance (>75% stability) in the O/W emulsions. The emulsifier SSL/iC produced high cook yields and good stability when used in meat batters. However, the cooked meat batters containing SSL/iC showed texture characteristics highly detrimental to the sensory analysis. On the other hand, the addition of 2% potato starch reduced the differences in texture parameters among the samples made with the different emulsifiers.     

Effect of frozen storage on emulsifying properties of actomyosin from mantle and fins of squid (<Emphasis Type="Italic">Illex argentinus</Emphasis>)

The emulsifying properties of actomyosin (AM) of mantle and fins obtained periodically from frozen-stored squid were investigated. Oil in water (O/W) emulsions and their stability were studied by optical characterisation. Both emulsions showed that the initial backscattering (BS) decreased after 3 months of frozen storage. O/W emulsions formulated with AM of squid mantle showed certain stability during the first 20 min, and presented destabilisation during the remaining analysed time, reaching a 20% of BS, approximately. However, for emulsions formulated with AM of fins, the BS diminution was recorded between 30 and 45 min, indicating a higher stability as a function of time with respect to the mantle. The size distribution of emulsions prepared after short times of storage presented three droplet size populations. With increasing the time of frozen storage, the size distribution changed from trimodal to bimodal: the large population decreased until it disappeared and the population with medium size increased at long time of frozen storage. The emulsions formulated with AM of squid fins presented a similar behaviour than emulsions of mantle. QuickScan profiles allowed discriminating creaming and coalescence processes to both emulsions mainly at short time of frozen storage. The emulsion prepared with AM from squid fins was further flocculated than emulsion of mantle. Actomyosin from fin squid exhibits the best properties as emulsifier agents of O/W emulsions. These results suggest that a short frozen-storage period can favour the emulsifying properties of actomyosin obtained from squid mantle and fins. On the other hand, the structure of flocs would affect positively the stability of emulsions.     

涂料印花粘合剂YHZ-16的合成与应用

采用乳液聚合法，将水溶性单体溶于水相，借助乳化剂和搅拌作用，制成O／W型乳化液，然后聚合制成涂料印花粘合剂YHZ-16．讨论了各种因素对涂料印花粘合剂性能和印花织物效果的影响．结果表明：该涂料印花粘合剂稳定性好，印制的织物牢度好、手感佳、花型轮廓清晰．     

W/O/W型复乳的制备优化及包埋矢车菊素-3-葡萄糖苷效果分析

研究制备方法和乳化剂对W/O/W型复乳稳定性的影响,优化工艺参数,并研究体系包埋矢车菊素-3-葡萄糖苷（cyanidin-3-glucoside,C-3-G）的效果。得到优化条件：初乳搅拌速率15 500 r/min、复乳搅拌速率7 000 r/min、油相乳化剂聚甘油蓖麻醇酯添加量16%、亲水性乳化剂的亲水亲油平衡值10、亲水性乳化剂添加量10%,优化后离心保留率达到80.25%。利用优化得到的复乳体系包裹C-3-G,发现复乳对C-3-G有良好的包裹能力,复乳对C-3-G的载药量为1 500 mg/L,包封率为98.08%,且C-3-G的包埋提高内水相渗透压和复乳稳定性。     

不同乳化剂对油酸和亚油酸乳状液稳定性的影响

本文以粒径、稳定性和流变为考察指标,利用激光粒度仪、食品稳定性分析仪、流变仪等研究不同种类和添加量的食品乳化剂(阿拉伯胶、酪蛋白酸钠、吐温20)对不饱和脂肪酸(油酸和亚油酸)乳状液的制备及其稳定性的影响。结果表明,三种乳化剂均可制备出稳定性较好的乳状液,不同乳化剂的质量分数不同得到乳状液的稳定性不同。较高质量分数的阿拉伯胶(4%,w/v)乳状液,具有最低的澄清指数并且具有最大粘度(0.30~0.40 Pa·s)。当酪蛋白酸钠的质量分数为2%时,制备出的乳状液较稳定,但粒径较大,贮藏稳定性较差。较低质量分数的吐温20(1%,w/v)的乳状液具有最小粒径(0.20~0.21 μm),经过贮藏后变化程度也最小。本文研究了不同食品乳化剂制备的不饱和脂肪酸乳状液及其稳定性,可为不饱和脂肪酸乳状液的制备和应用提供参考。     

米糠蛋白O/W及W/O/W乳液制备及界面稳定性

为对比不同米糠蛋白质量浓度下O/W及W/O/W乳液的稳定性,以米糠蛋白作为基料,采用双乳化法制备O/W及W/O/W乳液,考察不同米糠蛋白质量浓度下乳液的微观形态和稳定性并探究其界面稳定机理。结果表明：W/O/W乳液的贮存稳定性显著优于O/W乳液;与相同蛋白含量的O/W乳液相比,W/O/W乳液的黏度显著提高;当米糠蛋白质量浓度为0.4 g/100 mL时,W/O/W乳液的稳定性较O/W乳液提高了1 倍以上;乳液内部包裹更多的W/O液滴,W/O/W乳液的粒径较大;而此时静电斥力也较大,起到稳定乳液的目的。同时,米糠蛋白质量浓度不小于0.4 g/100 mL时,O/W及W/O/W乳液中蛋白质的吸附率较高,达到78%以上。本研究为天然米糠蛋白质在食品级乳液中的开发提供参考,为粮食副产物的综合利用提供了新思路。     

The characterization of the semi-solid W/O/W emulsions with low concentrations of the primary polymeric emulsifier

Semi-solid multiple W/O/W emulsions with low concentrations (0.8, 1.6 and 2.4% w/w) of lipophilic polymeric primary emulsifier PEG-30-dipolyhydroxystearate (PDHS) have been formulated. Both emulsions, primary and multiple, were prepared with high content of inner phase (Phi1 = Phi2 = 0.8). All the formulations differ only in the lipophilic emulsifier concentration. Evaluating several parameters such as macroscopic and microscopic aspect, droplet size, accelerated stability under centrifugation and flow and oscillatory rheological behaviour, assessed the multiple systems. It is possible to formulate the semi-solid W/O/W multiple emulsions with low concentrations of PDHS as the primary emulsifier. It appeared that the highest long-term stable multiple emulsion with the lowest droplet size, the highest apparent viscosity and highest elastic characteristic, was the sample with the highest concentration (2.4% w/w) of the primary emulsifier.     

米糠蛋白-亚麻籽油乳液体系构建及其稳定性研究

以米糠蛋白为乳化剂通过高速剪切方式制备亚麻籽油（O/W型）乳液,考察不同米糠蛋白添加量、超声功率、剪切转速等因素对乳液粒径变化的影响,通过响应面试验优化乳液制备工艺,并对乳液进行表征及稳定性评价。结果表明亚麻籽油乳液最优的制备工艺为:米糠蛋白添加量0.56%、剪切转速7900 r/min、超声功率300 W,在此条件下制得的乳液平均粒径最小为315.14 nm,制备的乳液具有良好的pH稳定性,乳液在4 ℃冷藏储存55 d内和25 ℃室温储存10 d内均呈现出良好的稳定特性,在第7 d时初级氧化产物和次级氧化产物含量分别降低了0.026 mmoL/L和0.031 mg/kg,具有一定的抗氧化特性。本研究为亚麻籽油产品的应用提供一定的理论参考。     

Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water–oil–water emulsions

The inherent thermodynamic instability of water–oil–water (W/O/W) emulsions has restrictions for their application in food systems. The objective of this study was to develop a food grade W/O/W emulsions with high yield and stability using minimal concentrations of surfactants. Emulsions were prepared using soybean oil, polyglycerol ester of polyricinoleic acid (PGPR) alone or in combination with sodium caseinate (NaCN) as emulsifier(s) for primary water-in-oil (W/O) emulsions and NaCN as the sole emulsifier for secondary W/O/W emulsions. Increasing the concentration of PGPR (0.5–8%w/v) had no effect on the droplet sizes of the resulting W/O/W emulsions. However, significant increases in droplet sizes of W/O/W emulsions were observed when the concentration of NaCN in external phase was reduced from 0.5 to 0.03% (w/v) (p<0.05). Percentage yields of emulsions (using a water-soluble dye) improved when PGPR concentration in the inner phase was increased from 0.5 to 8% (w/v). A stable W/O/W emulsion with a yield >90% could be prepared with 4% (w/v) PGPR alone as primary hydrophobic emulsifier and 0.5% (w/v) NaCN as external hydrophilic emulsifier. The concentration of PGPR in the inner phase could be reduced to 2% (w/v) without affecting the yield and stability of the W/O/W emulsion by partially replacing PGPR with 0.5% (w/v) NaCN, which was added to the aqueous phase of the primary W/O emulsion. The results indicate that a possible synergistic effect may exist between PGPR and NaCN, thus allowing formulation of double emulsions with reduced surfactant concentration.