W/O/W型多重乳状液的稳定性及其在食品加工中的研究应用进展  

The Stability of W/O/W Double Emulsions and Its Application in Food Industry

作　　者：刘妍[1] 雷黄媛[1] 陈薪竹[1] 郦金龙[1] 程永强[1] 殷丽君[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农产品加工（创新版）（中）》2013年第2期35-38,共4页Farm Products Processing

摘　　要：W/O/W多重乳状液具有优良的应用特性,但是其稳定性受多种因素的影响。综述了乳化剂、相比、黏度等物理化学因素和乳化工艺对W/O/W型多重乳状液稳定性的影响,介绍了W/O/W型多重乳状液在缓释、微胶囊和作为脂肪替代品方面的应用。Although W/O/W emulsion is suitable for application in many processing industries, its application is limited by its instability. This paper discusses a few physicochemical properties and emulsification process of W/O/W emulsions, which will have an influence on its stability. In addition, this paper simply summarizes the application potential of W/O/W emulsions in the food industry.

关 键 词：W O W型多重乳状液 稳定性 食品加工 

分 类 号：TS201[轻工技术与工程—食品科学]