FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 102-105.doi: 10.7506/spkx1002-6630-200906019

Previous Articles     Next Articles

Study on Preparation of O/W MCFA Micro-emulsion and Its Characteristics

LIU Wei-lin,LIU Cheng-mei*,LIU Wei,CHEN Hong-lan,LIU Jian-hua   

  1. (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
  • Received:2008-05-17 Revised:2008-06-24 Online:2009-03-15 Published:2010-12-29
  • Contact: LIU Cheng-mei*, E-mail:chengmeiliu@yaoo.com.cn

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: