Preparation of food nano-emulsion by low-energy method

用低能法研究了植物油/聚蓖麻酸甘油酯(PGPR)和聚甘油脂肪酸酯/水体系的相行为与体系乳化的关系。绘制了相图，阐明了制备微乳液的最佳工艺条件。在本研究所考察的所有体系中，液晶相(LC)和海绵相(L3)在相图中分布广泛。考察了每一相制备的液滴大小的乳液，发现无论是从单一的L3相还是从LC+L3的两相区域进行乳化，都可以形成液滴尺寸小到50 nm的O/W纳米乳液。这些结果表明，对于以聚甘油脂肪酸酯为表面活性剂的PGPR和聚甘油脂肪酸酯混合物而言，低能法形成平均液滴直径小于50 nm的O/W纳米乳液需要海绵相L3或液晶相LC或两者同时存在。

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.