乳化剂对葡萄籽油的乳化稳定性的影响  

Study on Emulsification Stability of the Grape Seed Oil by Different Emulsifiers

作　　者：司红岩[1] 徐朝阳 Si Hongyan;Xu Chaoyang(School of Chemistry and Chemical Engineering,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院化学化工学院

出　　处：《山东化工》2020年第3期45-46,48,共3页Shandong Chemical Industry

摘　　要：利用自乳化型硬脂酸甘油脂(A165)、吐温60、司盘60、鲸蜡硬脂醇聚氧乙烯醚20(平平加-20)等乳化剂,探索葡萄籽油在水中的乳化效果。实验结果表明:鲸蜡硬脂醇聚氧乙烯醚20(平平加-20)的乳化效果是最好的。最佳配方为:平平加O-201%、硬脂醇聚醚-2(S2)1%、单甘酯1%、十八醇1%、葡萄籽油12%,加去离子水至100%。The emulsifying effect of grape seed oil in water was studied by cetyl alcohol phosphate,self-emulsifying stearate(A165),twain 60,span-60,cetyl alcohol polyoxyethylene ether 20(pengaping-20)and other emulsifiers.The results showed that the emulsifying effects of cetyl alcohol polyoxyethylene ether 20(pengaping-20)were satisfactory.The best formula is:Penga o-201%,S21%,monoglyceride 1%,octadecanol 1%,grape seed oil 12%,and add deionized water to 100%.

关 键 词：乳化剂 葡萄籽油 稳定性 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]