V_E醋酸酯乳液黏度及稳定性研究  

V_E acetate emulsion viscosity and stability

作　　者：周佳超 李建东 张炳 丁锡明 徐炜 王耀 

机构地区：[1]浙江新维普添加剂有限公司,新昌312532

出　　处：《食品科技》2013年第7期274-277,共4页Food Science and Technology

摘　　要：研究了阿拉伯胶种类、乳化温度、乳化转速、水分含量对VE醋酸酯乳液黏度波动的影响。研究表明:乳液温度和水分含量对VE醋酸酯乳液黏度波动的影响较为显著;而乳化转速、乳化温度对VE醋酸酯乳液黏度波动的影响不是很明显。最后,研究结论给出了通过调节VE醋酸酯乳液的温度和水分含量,控制乳液黏度波动,实现VE醋酸酯颗粒生产稳定的结论。Studied how the factors on types of Arabia gum, emulsifying temperature, emulsion speed, water content affected VE acetate emulsion viscosity fluctuation. Research results showed that the effect of emulsion temperature and moisture content to VE acetate emulsion viscosity fluctuation is relatively distinct; while the influence of emulsification speed and emulsifying temperature to VE acetate emulsion viscosity fluctuation is not very significant. In the end, results of the research were given out how to control the emulsion viscosity fluctuation and how to achieve stable production via adjusting VE acetate emulsion temperature and its moisture content.

关 键 词：维生素E 温度 黏度 水分含量 稳定性 

分 类 号：TS201.7[轻工技术与工程—食品科学]