乳状液成分对O/W乳状液性质的影响

采用单因素实验设计,通过机械搅拌方法制备O/W乳状液。通过乳状液的离心稳定性、粘度和乳状液的显微结构,研究不同HLB值的复合乳化剂及含量、脱脂乳粉溶液的浓度以及油和水比例对乳状液性质的影响,最终确定较佳的乳状液成分。实验结果表明:当以Span-80和Tween-80为复合乳化剂,其HLB值为9.6、复合乳化剂含量为16%(w/w)、脱脂乳粉溶液浓度为25%(w/v)、油与水比为1∶1(w/w)时,可以获得状态较好的乳状液,此时乳状液的离心稳定性最高,可以达到97.5%。

Effect of emulsion ingredients on the oil-in-water emulsions characteristics

The mechanical agitation was used to prepare oil-in-water emulsions by one-factor experimental design.The effects of the mixed emulsifiers with different HLB value and concentration,skim milk solution with different concentration,oil/water with different ratio on the O/W emulsions characteristics were investigated by determining centrifugal stability,viscosity of emulsions and microscopic structure of emulsions.Optimum emulsion ingredients were determined.The results indicated that a emulsion with good stability was obtained when Span-80 and Tween-80 were used as emulsifiers,the HLB value of mixed emulsifiers was 9.6,the concentrations of mixed emulsifiers and skim milk solution were 16%(w/w)and 25%(w/v)respectively,and the oil/water ratio was 1∶1(w/w).The stability of the emulsion reached 97.5% according to the above conditions.