【摘要】 乳化体系的稳定性决定着乳系的货架寿命,用相转型温度(PIT)表征乳系的稳定性较为全面。本文以甜橙油—水体系为例,研究了乳化剂种类(吐温60、阿拉伯胶、低酯果胶)、浓度、水相pH值对于上述乳系PIT值的影响,分析了PIT值和贮存稳定性的关系。更多还原

【Abstract】 The stability of emulsions determines the shelf life of food emulsions It has been observed that the Phase Inversion Temperature (PIT) mor correctly and exactly demonstrates this property mentioned above. In this work a study has been made of evaluation of the PIT of some food sweet orange oil - water emulsions. The influence of the type and concentration of emulsifiers. pH of water phase upon the PIT of emulsions has been studied and discussed.更多还原