基于食品级乳化剂和稳定剂的不同双乳液配方的表征,Journal of Dispersion Science and Technology

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基于食品级乳化剂和稳定剂的不同双乳液配方的表征
Journal of Dispersion Science and Technology ( IF 1.9 ) Pub Date : 2017-10-20 , DOI: 10.1080/01932691.2017.1379021
Ezgi Tekin Pulatsü ₁ , Serpil Sahin ₁ , Gulum Sumnu ₁

Affiliation

摘要本研究侧重于由食品级乳化剂和稳定剂设计的水包油包水 (W1/O/W2) 型双乳液的制备和表征。本研究的主要目的是在液滴大小、流变学和稳定性方面比较不同的乳液配方，并减少聚甘油聚蓖麻油酸酯 (PGPR) 的用量。为了实现这些目标，PGPR 和 PGPR-卵磷脂共混物用于形成初级相 (W1/O)，同时在次级水相 (W2) 中加入不同浓度的瓜尔胶 (GG) 和黄蓍胶 (GT) ）。观察到所有乳液制剂的剪切稀化行为。用 PGPR 作为疏水乳化剂制备的乳液的 Sauter 平均直径在 30 µm 和 75 µm 之间，而根据第一天的测量结果，用 PGPR-卵磷脂混合物制备的那些在 25 µm 和 85 µm 之间变化。在含有 PGPR-卵磷脂共混物的乳液中，当 GG-GT 共混物掺入外水相时，液滴尺寸最小。此外，GG-GT 混合物具有高稠度系数和高表观粘度值。还观察到含有 PGPR-卵磷脂的乳液更稳定。图形概要

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Characterization of different double emulsion formulations based on food grade emulsifiers and stabilizers

ABSTRACT This study focused on the preparation and characterization of water-in-oil-in-water (W1/O/W2)-type double emulsions designed by food-grade emulsifiers and stabilizers. The primary objective of this study was to compare different emulsion formulations in terms of droplet size, rheology, and stability and to reduce the amount of polyglycerol poliricinoleate (PGPR). To achieve these goals, PGPR and a PGPR–lecithin blend were utilized in the formation of the primary phase (W1/O), while varying concentrations of guar gum (GG) and gum tragacanth (GT) incorporated in the secondary water phase (W2). Shear thinning behavior was observed for all emulsion formulations. Sauter mean diameters of the emulsions prepared with PGPR as a hydrophobic emulsifier ranged between 30 µm and 75 µm, while those prepared with the PGPR–lecithin blend varied between 25 µm and 85 µm based on the first day’s measurements. In emulsions with the PGPR–lecithin blend, the smallest droplet size was obtained when the GG–GT blend was incorporated in the external aqueous phase. Moreover, GG–GT blends had high consistency coefficients and high apparent viscosity values. It was also observed that PGPR–lecithin containing emulsions were more stable. GRAPHICAL ABSTRACT

更新日期：2017-10-20

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