| 金燕，蒋将，LO Seong Koon，等.乳化剂HLB值对棕榈油基乳液功能性质的影响[J].中国油脂,2018,43(12):.[JIN Yan, JIANG Jiang, LO Seong Koon，etc.Effect of emulsifier HLB value on the functional properties of palm oil-based emulsion[J].China Oils and Fats,2018,43(12):.] |
| 乳化剂HLB值对棕榈油基乳液功能性质的影响 |
| Effect of emulsifier HLB value on the functional properties of palm oil-based emulsion |
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| DOI： |
| 中文关键词: 棕榈油基乳液 乳化剂HLB值 起泡率 硬度 |
| 英文关键词:palm oil-based emulsion emulsifier HLB value foaming rate hardness |
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| 中文摘要: |
| 以搅打充气乳液为对象，运用Turbiscan、流变仪、粒度仪、显微镜测定乳液充气前后的物理稳定性，探究食品乳化剂HLB值（3.8~15.0）对棕榈油基乳液功能性质的影响。结果表明：HLB值在3.8~10.0范围对于乳液稳定性影响不明显，但进一步增加HLB值，导致乳液热稳定性下降，颗粒聚集严重；在低乳化剂HLB值（3.8~10.0）范围内，乳液搅打充气时间随着HLB值的增加而延长，样品起泡率也随之增加，但硬度变化不明显；当HLB值为10.0时，乳液的搅打起泡率达到最大，为3.17；进一步增加乳化剂HLB值（12.0~15.0），样品搅打充气时间明显缩短，表明乳液脂肪部分聚集更容易发生，但得到的样品硬度偏大，且样品的稳定性随着时间的延长明显下降。最终确定最佳乳化剂HLB值为10.0。 |
| 英文摘要: |
| With whipping aerobic emulsion as object, the effects of emulsifier HLB values （3.8-15.0）on physical stability, rheology and microstructure of palm oil-based emulsion were examined by Turbiscan, rheometer, dynamic laser light scattering and microscope. The results showed that the emulsion had high thermal stability in the HLB value range of 3.8-10.0. As HLB value increased, the thermal stability of the emulsion decreased, and the particles seriously aggregated. In low HLB value range (3.8-10.0), with HLB value increasing, whipping aerobic time of the emulsion and the product foaming rate increased,while the hardness unchanged. When the HLB value was 10.0, the whipping foaming rate of emulsion was the highest,reaching 3.17. When the HLB value was 12.0-15.0, the whipping aerobic time shortened significantly, which showed that the accumulation of fat in the emulsion was more likely to occur, the hardness of the obtained sample increased, and the stability of the sample significantly decreased with the extension of time. As a result, the optimal emulsifier HLB value was determined as 10.0. |
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