Progress in Stabilization and Transport Phenomena of Double Emulsions in Food Applications
Progress in Stabilization and Transport Phenomena of Double Emulsions in Food Applications
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DOI：
10.1006/fstl.1996.0176
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发表时间：
1997-05
期刊：
影响因子：
--
通讯作者：
N. Garti
中科院分区：
文献类型：
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作者：
N. Garti
摘要多重乳状液是乳状液中的复杂乳状液体系，其中分散相的液滴本身含有更小的分散液滴。两种主要类型是水包油(W/O/W)和油包水(O/W/O)双乳状液。双乳状液是一种不稳定的热力学体系，容易发生乳状物、絮凝物和聚结物。人们已经做了很多努力来开发在内外界面上更好地密封的方法，并减少乳状液的液滴尺寸。此外，双重乳状液内相中溶解或分散的化合物主要通过反向胶束传输(这是扩散控制的)或通过表面活性剂相的薄层通过外部界面迁移到外部相而释放到外部相。很难控制溶质的释放，除非使用大分子来改善界面的稳定性(空间稳定性)，在界面形成刚性的表面活性剂-聚合物复合体。本文将描述在使用牛血清白蛋白、酪蛋白、明胶和其他天然存在的大分子以及单体-两亲性分子在未来可能在食品系统中应用方面的最新成就。
Abstract Multiple emulsions are complex systems of emulsion within an emulsion, where the droplets of the dispersed phase themselves contain even smaller dispersed droplets. The two major types are water-in-oil-in-water (W/O/W) and oil-in-water-in-oil (O/W/O) double emulsions. Double emulsions are unstable thermodynamic systems, which tend to cream, flocculate and coalesce. Much effort has been made to develop methods of ‘better sealing’ in the inner and outer interfaces and to reduce the droplet size of the emulsion. In addition, dissolved or dispersed compounds in the inner phase of double emulsions tend to be released to the outer phase primarily via a reverse micellar transport (which is diffusion controlled) or through the thin lamellae of a surfactant phase migrating to the outer phase via the outer interface. It is difficult to control the release of the solutes unless macromolecules are used to improve stabilization (steric stabilization) forming a rigid surfactant–polymer complex at the interfaces. The text will describe recent achievements in the use of BSA, casein, gelatin and other natural occurring macromolecules together with monomeric–amphiphilic molecules for possible future applications in food systems.