多重结构乳状液的研究进展  

Progress in research work with respect to multiple emulsions

作　　者：李芳芳[1] 贾红娇 田永红[1] 张婉萍[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《日用化学工业》2014年第4期222-225,238,共5页China Surfactant Detergent & Cosmetics

摘　　要：总结了多重结构乳状液在结构类型、制备方法、不稳定性机理方面的研究现状,结合多重结构乳状液的配方和制备工艺,归纳了乳化剂、油水比、温度、搅拌速度、无机盐和流变调节剂对多重结构稳定性的影响,概括了其在食品、药品和化妆品方面的应用。随着对多重结构稳定性的理论和技术的研究发展,多重结构乳状液将广泛应用于各种领域中。Status of research work with respect to structure, preparation method and instability mechanism of multiple emulsions were summarized. In connection with the formulation and preparation technologies, effects of kinds of the emulsifier, oil to water ratio, temperature, stirring speed, inorganic salt and rheological adjusting agent on the stability of the multiple emulsions were summed up. Applications of multiple emulsions in food, medicine and cosmetic fields were briefed. With the theoretical and technological development of enhancing the stability of the structure of multiple emulsions, the multiple emulsions could be widely used in various fields.

关 键 词：乳状液 多重结构 制备 稳定性 应用 

分 类 号：O648.23[理学—物理化学]