FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (6): 81-83.

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Study on Emulsion Stability of Phospholipids with Different Contents of Phosphatidylcholine

 AN  Hong, QI  Le, DENG  Qi-Gang   

  1. College of Chemical and Chemical Engineering,Qiqihaer University
  • Online:2004-06-15 Published:2011-10-24

Abstract: Emulsion stability of oil and water was studied when the phospholipids with different contents used as emulsifier.The emulsions were not stable when the amount of phospholipids and the ratio of oil and water were low. The stable emulsioncould be obtained when the amount of phospholipids was about 1.5%W. The stable emulsion required more of phospholipidswhen electrolyte of NaCl was added to the emulsion.

Key words:  Lecithin, phosphatidylcholine, emulsion, stability of emulsion