FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 102-105.doi: 10.7506/spkx1002-6630-200906019
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LIU Wei-lin,LIU Cheng-mei*,LIU Wei,CHEN Hong-lan,LIU Jian-hua
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Abstract:
In this study, self-emulsification method (HLB method) was taken to prepare O/W medium-chain fatty acid (MCFA) micro-emulsions. By means of titration method, it indicated that the titration of the compound of MCFA, surfactant and cosurfactant with distilled water is the best. Through comparison of emulsification efficiency and micro-emulsion area in pseudoternary phase diagram, it was found that the optimal HLB, surfactant, Km value and co-surfactant are 15, single Tween-80, 2:1 and iso-amyl alcohol, respectively. According to the estimation of characteristics of micro-emulsion samples, the formula was optimized as MCFA, Tween-80, iso-amyl alcohol and distilled water in the mass ratios of 3:2:1:0.68. The surface tension, viscidity, conductance, particle size and zeta potential of the obtained micro-emulsion are 26.7142 mN/cm, 65.22 cP, 1.87 μs/cm, 17.3 nm and -7.14 mV, respectively, and its stability is good.
Key words: MCFA, micro-emulsion, pseudo-ternary phase diagram
CLC Number:
R944.1
LIU Wei-lin,LIU Cheng-mei*,LIU Wei,CHEN Hong-lan,LIU Jian-hua. Study on Preparation of O/W MCFA Micro-emulsion and Its Characteristics[J]. FOOD SCIENCE, 2009, 30(6): 102-105.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-200906019
https://www.spkx.net.cn/EN/Y2009/V30/I6/102