我国食品乳化剂现阶段发展的问题以及机理探究  

The mechanism and problem of food emulsifier in China

作　　者：苗攀登 李莹莹 刘钟栋[1] 

机构地区：[1]河南工业大学粮食学院,郑州450001

出　　处：《中国食品添加剂》2017年第10期177-182,共6页China Food Additives

摘　　要：乳化剂在食品中广泛应用,它有多种功效,如乳化、湿润、发泡、分散、增溶、渗透等[1]。在最近30年的发展中,我国的食品乳化剂产业经历了一个快速发展的阶段。伴随着快速发展,各种问题随之而来。在乳化的表面理论、乳化的物理学基础、乳化的分子层面作用等方面的深入认识的不足越来越凸显出来,甚至权威杂志对乳化剂的基本认识也出现了错误。本文从乳化剂的作用机理方面出发,创新地把拓扑学与乳化体系联系在一起,讨论了乳化体系的拓扑学分析,深入了解乳化体系的相变原理,从结构方面对乳化剂深入探讨,希望对乳化剂能有更好地行业认知;本文又通过食品乳化剂应用现状分析,反映现在乳化剂的一些进展问题,抛砖引玉,以求对未来的行业发展的积极影响。Emulsifier is widely used in food ; it has a variety of effects, such as emulsification, moisturizing, foaming, dispersion, solubilization, penetration and so on. Food emulsifier industry has experienced a rapid development period in China over the past 30 years. With the rapid development of food emulsifier, due to the lack of in-depth understanding of the surface theory of emulsion, basic physics of emulsion and molecular level effects of emulsification, the problems become more and more prominent, even authoritative magazines have made errors on the basic understanding of emulsifier. Therefore, in this paper, from aspects of the mechanism of emulsifier, the topology and the emulsification system were innovatively linked. The topology analysis of the emulsification system was discussed. Moreover, there is in-depth understanding of the principles of phase change of the emulsion system, and emulsifier was studied further from the structure aspect, for the purpose of having better industry awareness. Besides, by analyzing the current application status of emulsifier and reflecting the potential problems of the development of emulsifier, this paper tried to exert a positive impact on the future development of the industry.

关 键 词：乳化剂 表面 乳化机理 拓扑学 安全性讨论 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS201.2[轻工技术与工程—食品科学与工程]