摘要
该文报道一种碳酸钙纳米颗粒与十聚甘油单硬脂酸酯(SWA-10D)非离子表面活性剂乳化协同效应。SWA-10D具有较强水溶性,当浓度接近或超过临界胶束浓度时稳定O/W型乳状液,对液体石蜡―水体系,单一纳米碳酸钙稳定O/W型乳状液,加入微量SWA-10D有利于提高乳状液稳定性;对大豆油―水体系,单一纳米碳酸钙稳定W/O型乳状液,加入微量SWA-10D导致乳状液稳定性下降;这一现象系为SWA-10D在碳酸钙表面吸附,使碳酸钙表面亲水性增加所致。该研究在超稳定食品乳状液制备领域具有潜在应用价值。
The synergistic effects in emulsification between calcium carbonate nanoparticles and polyglycerol 10 stearic acid ester （ SWA-10D ） were studied. SWA-10D is a water soluble non-ionic surfactant, which stabilize O/W emulsions at concentrations close to and higher than critical micelle concentration. For liquid paraffin-water system, calcium nanoparticles solely stabilize O/W emulsions, and the addition of trace SWA-10D enhances emulsion stability. For soybean oil-water systems, however, calcium nanoparticles solely stabilize W/O emulsions, and the addition of trace SWA-10D makes emulsion unstable. It is indicated that the adsorption of SWA-10D on calcium carbonate nanoparticles in solution, which result in an increase of the particle surface hydrophilicity, is responsible for the synergistic effects. This study is significant for preparing super-stable food emulsions.
出处
《粮食与油脂》
北大核心
2009年第6期13-17,共5页
Cereals & Oils
关键词
纳米碳酸钙
聚甘油酯
乳状液
calcium carbonate nanoparticles
polyglycerol fatty acid ester
emulsion
