FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (5): 181-186.

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Effects of Tween Series Emulsifiers on Particle Size and Stability of β-carotene Nanoemulsions

 YUAN  Yuan, MAO  Li-Ke, GAO  Yan-Xiang   

  1. College of Food Science and Nutritional Engineering,China Agricultural University
  • Online:2008-05-15 Published:2011-08-26

Abstract: Oil in water nanoemulsions containing β-carotene were produced by high pressure homogenization under 100/10 MPa.The effects of four different emulsifiers(Tween 20,Tween 40,Tween 60,and Tween 80) on the stability and properties of nanoemulsions were investigated.With the variance of the ΔBS(t) of the nanoemulsion,the particle size and its polydistribution index of β-carotene nanopartical,the concentration of β-carotene during storage experiment,Tween 20 with a 10 %(W/W) concentration provided a smaller particle size(d=132 nm) and narrower distribution(PdI=0.214),and it also had a higher retention amount(64%~78%) of β-carotene after different temperature storage conditions for 28 days.

Key words: &beta, -carotene; nanoemulsion; Tween; particle size; stability;