不饱和单甘酯衍生物在甜橙乳化香精中的应用  

Research on the application of the unsaturated monoglyceride derivatives in sweet orange emulsion essence

作　　者：胡勇刚 杨菁 

机构地区：[1]美晨集团股份有限公司,广州510385

出　　处：《中国食品添加剂》2009年第3期125-131,共7页China Food Additives

摘　　要：通过对不饱和单甘酯衍生物应用在甜橙乳化香精中的乳化力和产品稳定性的4个方面进行了实验探讨,同时对产品构成进行了假设,对该衍生物的单酯含量和双酯含量的结果进行线性因子拟合,然后进行加权,以此来探讨衍生物中单酯含量和双酯含量的比例和乳化力的关系,并且对以上的假设进行了验证。实验发现,不饱和单甘酯衍生物的单酯和双酯都对乳化力有重要的影响,根据初步的假设,单酯含量占60%和双酯含量占40%的权数,具体结果为单酯78.78%,双酯15.25%时,综合的乳化和稳定性最强。同时,本文通过对以上得出的乳化力最好的产品生产了乳化香精,并对乳化香精质量的四个方面:单次储存高温稳定性、单次储存冻融稳定性、多次储存高温稳定性、多次储存冻融稳定性等进行了实验,发现在以上的四个方面的稳定性比较中,该不饱和单甘酯衍生物具有比蔗糖酯SE-11有更好的体系稳定性和更好的亲水、亲油平衡能力。The emulsifying ability and product stability of unsaturated monoglyceride derivatives used in the sweet orange emulsifying essence have been studied.It was found that the mono-and diglyceride are both important composition for enhancing the emulsifying power.The best result was observed when the product comprised of 78.78% monoglyceride and 15.25% diglyceride.Under above condition,the sweet orange emulsion essence was obtained and four aspects of the quality of emulsion were studied:a)high temperature stability by single time,b)the freeze-melted temperature by single time,c)high temperature stability by multiple times and d)freeze-melted temperature stability by multiple times.It was found that the unsaturated monoglyceride derivatives have stronger hydrophilic ability and lipophilic ability than that of sucrose ester SE-11.

关 键 词：单甘酯 不饱和 乳化香精 衍生物 

分 类 号：TQ423.9[化学工程]