Effect of emulsifiers on the preparation of food-grade oil-in-water emulsions using a straight-through extrusion filter

被引：0
|
作者：
Kobayashi, I
Nakajima, M
机构：
[1] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan
[2] Univ Tsukuba, Inst Agr & Forest Engn, Tsukuba, Ibaraki 305, Japan
来源：
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2002年 / 104卷 / 11期
关键词：
straight-through microchannel emulsification; monodisperse oil-in-water emulsion; food-grade emulsion; emulsifier; interfacial characteristics;
D O I：
10.1002/1438-9312(200211)104:11<720::AID-EJLT720>3.0.CO;2-E
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This paper describes the preparation characteristics of food-grade soybean oil-in-water (O/W) emulsions using a novel straight-through extrusion filter, named a silicon straight-through microchannel (MC). Polyglycerol fatty acid ester (PGFE), polyoxyethelene sorbitan monolaurate (Tween 20), and sucrose fatty acid ester were tested as emulsifiers. Optical observations of the emulsification process exhibited that monodisperse oil droplets were stably formed from an oblong straight-through MC for PGFE and Tween 20. The effect of the emulsifier on the straight-through MC emulsification behavior is discussed. The selected PGFE- and Tween 20-containing systems enabled us to prepare monodisperse O/W emulsions with droplet diameters of 3839 mum and coefficients of variation below 3% using an oblong straight-through MC with a 16 mum-equivalent channel diameter.
引用
收藏
页码：720 / 727
页数：8
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