Investigation on the Stability of Multiple Emulsion of Mayonnaise

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簡歷

基本資料

Project title

Code/計畫編號

NSC85-2214-E019-003

Translated Name/計畫中文名

多重相乳化物沙拉醬之安定性的探討

Project Coordinator/計畫主持人

Jenn-Shou Tsai

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=219365

Year

1996

Start date/計畫起

01-08-1995

Expected Completion/計畫迄

01-07-1996

Bugetid/研究經費

315千元

ResearchField/研究領域

食品科技(工)

本實驗是以卵磷脂HLB=2及HB=4作為親油性乳化劑,配合親水性乳化劑卵磷脂HLB=12,應用二段式乳化方法製備多重相乳化物,探討其對水/油/水型多重相乳化物形成率及安定性的影響。隨著親油性乳化劑(HLB=2、4)濃度的提高(0.5-5%),經一次乳化後的水/油型乳化物黏度隨之增加,而經第二次乳化後的水/油/水型多重相乳化物黏度亦分別由62.0及45.3cps增加至138.9及122.7cps,若以Tryptophan為內部相溶質,多重相乳化物的形成率分別由43.9及34.0%增加至92.8及88.9%。經光學顯微鏡觀察,油滴顆粒中之分散水滴顆粒大小隨親油性乳化劑濃度的增加而逐漸減小,且數目增多。在乳化物安定性方面,親油性乳化劑濃度的提高亦能降低溶質釋放率,經24小時透析之釋放試驗,溶質釋放率由90減少至19%。親水性乳化劑(HLB=12)濃度的提高(0.5-5%),分散油滴顆粒的大小隨之減小,且分布較集中。在濃度為5%時,油滴粒徑平均為22.7.mu.m。多重相乳化物之形成率則隨親水性乳化劑濃度的提高而分別由91.5及87.0%下降至86.4及80.3%,且內部相溶質釋放率亦隨之加快。添加三種不同溶質於內部相水溶液中,多重相乳化物形成率依序為Tryptophan>Glucose>NaCl,而溶質釋放率以添加NaCl者為最快。添加Tryptophan與Glucose者在經24小時透析之釋放試驗後,安定性差異並不明顯。隨著內部相中添加NaCl濃度的增加(0.2-1%),經24小時透析之釋放試驗後,溶質釋放率由57增加至93%。提高外部相溶液的離子強度(0-0.17),溶液之界達電位由65.9下降至16.1(-mV),而多重相乳化物的形成率則由92下降至66%。添加不同種類之多醣類於多重相乳化物外部相中,形成之乳化物黏度大小依序為關華豆膠>三仙膠>褐藻酸鈉>.kappa.-鹿角菜膠>阿拉伯膠。乳化物之形成率與靜置三天後之安定性以添加褐藻酸鈉者為最高,而形成率則以添加關華豆膠者最低。將多重相乳化物與不同濃度之三仙膠混合,乳化物黏度則隨濃度的提高(0-5%)而增加,濃度為1%時形成率最高(87%),而當濃度大於1%時,形成率則由87下降至44%。 The lipophilic emulsifiers lecithin HLB=2 and HLB=4, and the hydrophilic emulsifier lecithin HLB=12 were used to prepare water-in-oil-in-water multiple emulsions using the two-step emulsification method. The formation and stability of these emulsions were investigated. The viscosity of the water-in-oil emulsions increased as the concentration of the lipophilic emulsifiers, HLB=2,4, was increased from 0.5 to 5%. The viscosity of the water-in-oil-in-water multiple emulsions also increased from 62.0 and 45.3 cps to 138.9 and 122.7 cps, respectively. The formation of multiple emulsions with tryptophan as an inner phase solute increased from 43.9 and 34% to 92.8 and 88.9% for HLB=2 and HLB=4, respectively. Observation of oil droplets by optical microscope showed the size of the water droplets dispersed in an oil droplet decreased, and the number of water droplets increased, as the concentration of the lipophilic emulsifiers was increased. Increasing the concentration of the lipophilic emulsifiers delayed the solute release rate, which decreased from 90 to 19% after 24 hrs dialysis. As the concentration of the hydrophilic emulsifier, HLB=12, was increased from 0.5 to 5%, oil droplet size decreased, and became more uniform. The average oil droplet size was 22.7.mu.m at 5% concentration. The formations of multiple emulsions with HLB=2 and HLB=4 decreased from 91.5 and 87.0% to 86.4 and 80.3%, respectively, as the HLB=12 concentration was increased. The inner phase solute release rate was accelerated. The formations of multiple emulsions made with solutes in the inner phase were observed tryptophan showed the highest formation and was followed by glucose and NaCl. The NaCl solute release rate was the highest of the three. The stability of tryptophan and glucose were the same after 24 hrs dialysis. As the concentration of NaCl in the inner phase was increased from 0.2 to 1%, the solute release rate increased from 57 to 93%. As the ionic strength of the outer phase solution was increased from 0 to 0.17, the zeta potential of the hydrophilic emulsifier solution decreased from 65.9 to 16.1 (-mV), and the multiple emulsion's formation decreased from 92 to 66%. The viscosity of multiple emulsions with different polysaccharides in the outer phase were shown to follow this order: guar gum>xanthan gum>sodium alginate>.kappa.-carrageenan>arabic gum. The formations and stability of multiple emulsions stored for 3 days with sodium alginate showed the highest values, those stored with guar gum showed the lowest values. The viscosity of multiple emulsions increased as xanthan gum concentrations were increased from 0 to 5%. The highest formation value of 87% was attained at a xanthan gum concentration of 1%. Higher concentrations of xanthan gum decreased formation from 87 to 44%.

Keyword(s)

乳化劑
蛋黃醬
卵磷脂
穩定性
Emulsifying agent
Mayonnaise
Lecithin
Stability

DSpace CRIS

Investigation on the Stability of Multiple Emulsion of Mayonnaise

基本資料

Description