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。

Effects of Different Emulsifiers on the Stability of Oleic Acid and Linoleic Acid Emulsions

Effects of different kinds and addition of food emulsifiers(arabic gum,sodium caseinate,tween 20)on the preparation and stability of unsaturated fatty acid(oleic acid and linoleic acid)emulsion were studied by laser particle size analyzer,food stability analyzer and rheometer. The results showed that,the emulsion with good stability could be prepared by three kinds of emulsifiers. The stability of the emulsion was different with different mass fraction of emulsifier. Higher concentration of gum arabic(4%,w/v)emulsion had the lowest clarity index and the maximum viscosity(0.30~0.40 Pa·s). When the concentration of sodium caseinate was 2%(w/v),a relatively stable unsaturated fatty acid emulsion was obtained,but the particle size was larger and the storage stability was lower. The minimum particle size of lower concentration of tween 20(1%,w/v)emulsion was 0.20~0.21 μm,and the storage particle size had the smallest change after storage. The investigation of different unsaturated fatty acid emulsion prepared with food emulsifiers could provide references for the preparation and application of unsaturated fatty acid emulsions.