纳米乳在食品工业中应用  

Application of nanoemulsion in food industry

作　　者：许晶[1] 李洋洋[1] 金花[1] 艾宇萍[1] 张晓松[1] 

机构地区：[1]东北农业大学理学院,哈尔滨150030

出　　处：《东北农业大学学报》2017年第5期89-96,共8页Journal of Northeast Agricultural University

基　　金：黑龙江省教育厅科学技术研究项目(12541008)

摘　　要：纳米乳具有高稳定性、高表面活性、高光学透明度物理化学性质,对亲脂性功能组分具有高生物利用度,在食品工业中应用广泛。文章概述纳米乳构成、制备及应用,探讨食品级乳化剂(蛋白质,多糖等)制成纳米乳对亲脂性功能组分包封、保护和递送过程,分析并展望纳米乳在食品工业中应用。Nanoemulsion had been widely used in the food industry because of its unique physicochemical properties： high stability, high surface activity, high optical transparency and high bioavailability of lipophilic components encapsulated in it. This article summarized the composition, preparation and application of nanoemulsions, emphasis on the preparation of nanoemulsions with foodgrade emulsifiers （proteins, polysaccharides, etc.） to encapsulate, protect and deliver lipophilic functional components, such as β-Carotene, curcumin and vitamin E and other nutrients. The applica- tion of nanoemulsion in food industry was summarized and the development trend in the future was also mentioned in this report.

关 键 词：纳米乳 食品级乳化剂 应用 

分 类 号：TS20[轻工技术与工程—食品科学]