High internal phase water-in-oil emulsions stabilized by food-grade starch

被引：49

作者：

Zhao, Qiang ^{[1
]}

Jiang, Lingxiang ^{[1
]}

Lian, Zhen ^{[1
]}

Khoshdel, Ezat ^{[3
]}

Schumm, Stephan ^{[4
]}

Huang, Jianbin ^{[1
]}

Zhang, Qiqing ^{[2
]}

机构：

[1] Peking Univ, Coll Chem & Mol Engn, State Key Lab Struct Chem Unstable & Stable Speci, BNLMS, Beijing 100871, Peoples R China

[2] Unilever Res & Dev Ctr Shanghai, Shanghai 200335, Peoples R China

[3] Unilever R&D Port Sunlight, Bebington CH63 3JW, England

[4] Unilever Res Labs, NL-3130 AC Vlaardingen, Netherlands

来源：

JOURNAL OF COLLOID AND INTERFACE SCIENCE | 2019年 / 534卷

基金：

中国国家自然科学基金;

关键词：

Emulsions; High internal phase; Water-in-Oil; Starch; PICKERING EMULSIONS; PARTICLES; NANOEMULSIONS; MICROEMULSIONS; EMULSIFICATION; ENCAPSULATION; COPOLYMER; DROPLETS; SURFACE; SYSTEM;

D O I：

10.1016/j.jcis.2018.09.058

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 emulsions would be prepared by silicones (SO), modified silicones (DC8500) and a food grade stabilizer (starch 1). With increasing water contents, the emulsions turned from a liquid-like to gel-like behaviors with enhancing storage and loss modulus. When DC8500/SO was 1/17 with 10 wt% starch 1, a high internal phase emulsion can be obtained with 95 wt% water content. DC8500 and SO worked as efficient emulsifiers and possessed amphiphilic property to form emulsions with water in different ratios. A food-grade starch 1 was supplied as a stabilizer which can enhance both water content and strength of emulsion when added in a low concentration. Besides, it is indicated that the food grade starches provided potential benefit on stabilizing emulsions in very low concentration. (C) 2018 Elsevier Inc. All rights reserved.

引用

页码：542 / 548

页数：7

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