Polyols, high pressure, and refractive indices equalization for improved stability of W/O emulsions for food applications
Polyols, high pressure, and refractive indices equalization for improved stability of W/O emulsions for food applications
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DOI：
10.1081/dis-100105214
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发表时间：
2001-01-01
影响因子：
2.2
通讯作者：
Garti, N
中科院分区：
文献类型：
--
作者：
Benichou, A;Aserin, A;Garti, N
将多元醇（甘油、丙二醇、葡萄糖）和水的混合物在油（肉豆蔻酸异丙酯（IPM）、中链甘油三酯（MCT）、长链甘油三酯（LCT）和d-柠檬烯）中在聚甘油聚蓖麻油酸酯（PGPR）、甘油单油酸酯（GMO）及其混合物作为乳化剂的存在下在高压和均质化下乳化以形成油包水乳液。在乳化剂（PGPR和GMO）的存在下，向a）乳液、B）水相和c）油相施加高压。在最佳压力（2000大气压）下，在其乳化之前施加到现成的乳液或水相，并且具有最佳组成（水相中30wt%的多元醇和作为油相的MCT），水性液滴稳定数月并且尺寸为亚微米（0.1 μ m）。此外，由于油相和水相折射率的均衡，乳液几乎是透明的。压力和多元醇对乳液稳定性有协同作用。在制备过程中，表面张力和界面张力显着降低，直到达到最佳的水/多元醇的比例，这允许液滴破裂到亚微米尺寸（0.1 μ m），而不会重新聚集和快速扩散到界面。这些独特的W/O乳液适用于制备W/O/W双重乳液，用于食品应用中活性物质的持续释放。
Mixtures of polyols (glycerol, propylene glycol, glucose) and water were emulsified in oil (isopropyl myristate (IPM), medium chain triglycerides (MCT), long chain triglycerides (LCT), and d-limonene) under elevated pressures and homogenization, in the presence of polyglycerol polyricinoleate (PGPR), glycerol monooleate (GMO), and their mixture as emulsifiers to form water-in-oil emulsions. High pressures was applied to: a) the emulsion, b) the aqueous phase and c) the oil phase in the presence of the emulsifiers (PGPR and GMO). Under optimal pressure (2000 atms) applied to the ready-made emulsion or to the aqueous phase prior to its emulsification, and with optimal composition (30wt% polyol in the aqueous phase and MCT as the oil phase), the aqueous droplets were stable for months and submicron in size (0.1 mum). Moreover, due to equalization of the oil and the aqueous phases refractive indices, the emulsions were almost transparent. Pressure and polyols have synergistic effects on the emulsions stability. During preparation, surface tensions and interfacial tensions were dramatically reduced until an optimal water/polyols ratio was achieved, which allows rupturing of the droplets to submicronal size (0.1 mum) without recoalescence and fast diffusion to the interface. These unique W/O emulsions are suitable for preparing W/O/W double emulsions for sustained release of active materials for food applications.