FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (10): 24-27.
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YANG Hong-Shun, Chen-Fu-Sheng
Online:
Published:
Abstract: Tween,Span,Triton X-200,emulsifier OP,AOT and saccharose ester resolved in iso-octane have been studied. When Tween-60:AOT was 1,water resolved in reverse micelles increased from 1.03(ml)to 2.01 while Tween-80:AOT was 0.25,water resolved increased from 1.03 to 1.21.The W0 increased from 24.3 to 28.5.
Key words: Reverse Micelle Water Resolved
YANG Hong-Shun, Chen-Fu-Sheng. Study on the New Reverse Micelle for Increasing Resolved Water[J]. FOOD SCIENCE, 2001, 22(10): 24-27.
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