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Preparation of food nano-emulsion by low-energy method

低能法制备食品纳米乳

基本信息

批准号：
23500930
负责人：
GOHTANI Shoichi
金额：
$ 3.41万
依托单位：
Kagawa University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2011
资助国家：
日本
起止时间：
2011 至 2013
项目状态：
已结题

项目摘要

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.

采用低能方法研究了植物油/聚甘油聚蓖麻油酸酯(PGPR)混合物和聚甘油脂肪酸酯/水体系的相行为与该体系中乳化的关系。构建相图来阐明制备细乳液的最佳工艺。在本研究检查的所有系统中，包括液晶相 (Lc) 和海绵相 (L3) 在内的相在相图中广泛分布。检查了各相制备的液滴尺寸乳液，发现通过乳化单个 L3 相或两相区域 Lc + L3 形成了液滴尺寸小至 50 nm 的 o/w 纳米乳液。这些结果表明，对于采用低能方法用作表面活性剂的PGPR和聚甘油脂肪酸酯混合物，海绵相L3或液晶相Lc或两者是形成平均液滴直径小于50 nm的o/w纳米乳液所必需的。