期刊
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
卷 107, 期 12, 页码 857-863出版社
WILEY
DOI: 10.1002/ejlt.200501205
关键词
W/O emulsion; phosphatidylcholine-depleted lecithin; lipid type; poly-glycerol polyricinoleate; droplet size distribution
Water-in-oil (W/O, 30:70) emulsions were prepared with phosphatidylcholine-depleted lecithin [PC/(PI,PE) = 0.16] or polyglycerol polyricinoleate (PGPR) as emulsifying agents by means of pressure homogenization. The effect of lipid type (medium-chain triacylglycerols, sunflower, olive, butter oil, or MCT-oil/vegetable fat blends) was investigated in relation to particle size distribution, coalescence stability and the sedimentation of the water droplets. A significant correlation (p < 0.05) was observed between the interfacial pressure caused by the addition of lecithin to the pure lipids and the specific surface area of the emulsion droplets (r(s) = 0.700), and between the viscosity of the lipids used as the continuous phase (reflecting the fatty acid composition) and the specific surface area of the emulsion droplets (r(s) = 0.8459) on the other hand. Blends of vegetable fat and MCT-oil led to reduced coalescence stability due to the attachment of fat crystals to the emulsion droplets. Lecithin-stabilized W/O emulsions showed significantly higher viscosities compared to those stabilized with PGPR. It was possible to adjust the rheological properties of lecithin-stabilized emulsions by varying the lipid phase.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据