Preparation of food nano-emulsion by low-energy method

用低能法研究了植物油/聚甘油聚蓖麻油酸酯混合物（PGPR）体系和聚甘油脂肪酸酯/水体系的相行为与乳化的关系。通过构建相图来阐明制备细乳剂的最佳工艺。在本研究检查的所有系统中，相，包括液晶相（Lc）和海绵相（L3），在相图中广泛分布。研究了从每个相制备的液滴大小的乳剂，发现从单个L3相或两相区域Lc + L3乳化形成的o/w纳米乳剂的液滴尺寸小至50 nm。结果表明，低能法制备的聚甘油脂肪酸酯和聚甘油脂肪酸酯混合表面活性剂，需要海绵相L3或液晶相Lc或两者同时存在才能形成平均液滴直径小于50 nm的0 /w纳米乳液。

It is investigated that the relationship between the phase behavior of vegetable oil/mixture of polyglycerol polyricinoleate (PGPR) and polyglycerol fatty acid ester/water systems and the emulsification in this system by low-energy method. Phase diagrams were constructed to elucidate the optimal process for preparing the fine emulsions. In all the systems examined in this study, the phases, including the liquid crystal phase (Lc) and sponge phase (L3), spread widely in the phase diagrams. It was examined droplet-sized emulsions prepared from each phase and found that an o/w nano-emulsion with droplet sizes as small as 50 nm were formed by emulsifying either from a single L3 phase or a two-phase region, Lc + L3. These results indicate that a sponge phase L3 or liquid crystal phase Lc or both is necessary to form an o/w nano-emulsion whose average droplet diameter is less than 50 nm for PGPR and polyglycerin fatty acid ester mixtures used as surfactant using low-energy method.