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| Effects of three emulsifiers on the stability of olive oil emulsion |
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| DOI： |
| KeyWord:olive oil emulsion synergistic effect emulsion stability viscosity turbidity particle size |
| FundProject::中央级公益性科研院所基本科研业务费专项资金(CAFYBB2018SY028) |
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| Abstract: |
| Emulsifiers have inherent differences in the emulsification effect of oils due to the difference in hydrophilic and lipophilic balance values. However, the inherent difference can be broken by adding auxiliary reagent. With ionic surfactants monoglyceride, sucrose ester and Tween 20 as emulsifiers, and ginkgo amylose and gum arabic (mass ratio of 1∶?1) as auxiliary agents,the olive oil emulsion was prepared. The stability of olive oil emulsions were studied under different preparation methods (first oil then water and first water then oil ) and different amounts of emulsifier added.The results showed that when the emulsifier was used alone, the stability of olive oil emulsion with Tween 20 as emulsifier was better in terms of appearance when the three emulsifiers were added at the same amount, followed by sucrose ester and monoglyceride.After auxiliary reagent was added, the emulsification state of the emulsion was improved. The viscosity, particle size and turbidity of the emulsion first decreased and then increased with the increase of the amount of emulsifier, and the stability of olive oil emulsion with sucrose ester as emulsifier was better with lower viscosity, particle size and turbidity than that with Tween 20 and monoglyceride at the same amount.Before and after adding the auxiliary agents, the stability of the olive oil that prepared by first oil then water was better than that prepared by first water then oil method. |
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