FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (9): 137-141.

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Study on an Inverse Microemulsion and Its Application for Preparing Starch Microsphere

 XIE  Cai-Feng, YANG  Lian-Sheng, MO  Jia-Lin   

  1. 1.College of Light Industry and Food, South China University of Technology;2. Paper and Environmental Engineering School, South China University of Technology
  • Online:2005-09-15 Published:2011-09-20

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Abstract: A new stable miciroemulsion, consisting of cyclohexane and chloroform with Span80 and Tween60 as complex surfactant, was found and could be used for preparation of starch microspheres. The effects of main factors affecting starch microsphere size and size distribution, i.e. stirring speed, initial volume ratio between oil phase and aqueous phase etc, were investigated based on single-factor studies. The multi-factor linear equation was deduced by SPSS.

Key words: starch microsphere, inverse microemulsion, linear equation, SPSS