Effect of emulsification method on the properties of lecithin- and PGPR-stabilized water-in-oil-emulsions

被引：69

作者：

Scherze, I ^{[1
]}

Knoth, A ^{[1
]}

Muschiolik, G ^{[1
]}

机构：

[1] Univ Jena, Inst Nutr, Dept Food Technol, D-07743 Jena, Germany

来源：

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY | 2006年 / 27卷 / 04期

关键词：

W/O emulsion; phosphatidylcholine-depleted lecithin; emulsification method; polyglycerol polyricinoleate; droplet size distribution; electrolyte;

D O I：

10.1080/01932690500357081

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Water-in-oil (w/o) emulsions were prepared with phosphatidylcholine-depleted lecithin or polyglycerol polyricinoleate (PGPR) as emulsifying agents. The effect of different laboratory emulsification devices and the effect of sodium chloride on particle size distribution, coalescence stability, and water droplet sedimentation were investigated. The properties of lecithin-stabilized w/o emulsions were found to depend more strongly on the emulsifying method than those prepared with PGPR. The rotor-stator system was not suitable for preparing stable w/o emulsions with lecithin. Whereas the addition of salt was essential to achieve coalescence-stable emulsions prepared with PGPR, the presence of NaCl favored the coalescence of water droplets and phase separation in emulsions containing lecithin.

引用

页码：427 / 434

页数：8

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