食品级W/O/W双重乳液的稳定性及应用研究进展

双重乳液(double emulsion,DE)是指乳液液滴中包含着更小乳液的体系,主要应用于负载功能性成分。DE通常包括三个互不相溶的相和两个油水界面,目前主要制备方法有机械搅拌、高压均质和膜乳化法。本文综述了W/O/W DE的失稳机制和改善DE稳定性的手段、在食品工业及在食品体系中的具体应用。食品级DE负载功能性成分可以起到保护、控释及强化作用。然而,较差的稳定性、高能耗的制备方法和价格昂贵的天然乳化剂阻碍了食品级DE的商业化应用。本文旨在为了解食品级DE失稳机制,提高其稳定性以及在食品体系中的具体应用提供参考,扩大其在食品领域的应用范围。作为一种新兴的乳液体系,DE在食品领域具有广阔的应用前景。

Research Progress on Stability and Application of Food Grade W/O/W Double Emulsion

Double emulsion(DE)refers to the emulsion droplets contain smaller emulsion system,is mainly used in load functional ingredients. Composed by three different phases and two oil/water interfaces,food grade DE is usually fabricated by stirring apparatuses,high pressure homegenization and membrane emulsification. This paper reviews the instability mechanisms and methods to improve stability of W/O/W DE,and it’s specific applications in food industry and food system. Protection,control release and strengthen effects of functional ingredients can be realized while be loaded by food grade W/O/W DE. However,poor stability,high energy consumption and expensive natural emulsifiers limited the commercial application of food DE. This paper aims to provide some references for understanding the instability mechanisms of food-grade DE,improving its stability and its practical applications in food system,and to expand its application scope in food field. As an emerging emulsion system,double emulsion has an extensive application prospect in food industry.