FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (6): 119-122.

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Study on the Microemulsion of Lysolecithin Containing Cholesterol

 LUO  Yi-Hao, SUN  Wan-Cheng   

  1. Faculty of the Agriculture and Veterinary, Qinghai University
  • Online:2005-06-15 Published:2011-09-19

Abstract: Lysolecithin having bigger HLB, can form system O/W easily, which is thermodynamically stable colloidal system. Preparing system of lysolecithin-based microemulsion containing cholesterol, was made up of cholesterol / lysolecithin / n- propanol, lysolecithin as emulsifier, n-propanol as co-surfactant, cholesterol as oil phase. It was show that the microemulsions are clear, transparent, stable.

Key words: microemulsion, lysolecithin, cholesterol