FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 93-96.

Previous Articles     Next Articles

Rapid Evaluation on Sability of β-Carotene Emulsion by Turbiscan Analyzer

 SUN  Shu-Guo, GAO  Yan-Xiang, MA  Cheng-Jin, MAO  Li-Ke, HUANG  Qun   

  1. 1. Institute of Food Science,Jishou University,Jishou 416000,China; 2. College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China
  • Online:2008-10-15 Published:2011-12-08

RichHTML

0

PDF (PC)

508

Abstract: Stability of β-carotene emulsion was evaluated by Turbiscan analyzer in this study. Tween-80,polyglyceride and sucrose ester were used for preparating β-carotene emulsion with different contents of β-carotene under homogeneous conditions. The results showed that the Turbiscan analyzer can determine quickly and accurately the best stability of β-carotene emulsion prepared under the conditions of Tween-80 as emulsifier,content of β-carotene 2% and homogenization pressures of the first,the second and the third 30,50,45 MPa respectively.

Key words: stability； &beta, -carotene emulsion； Turbiscan analyzer；