表面活性剂对葵蜡油凝胶性能的影响  

Effect of Surfactants on the Properties of Sunflower Wax Oleogels

作　　者：程映雪 吴志伟 CHENG Yingxue;WU Zhiwei(Shenzhen Boton Flavors&Fragrances Co.,Ltd.,Shenzhen 518055,China)

机构地区：[1]深圳波顿香料有限公司,广东深圳518055

出　　处：《现代食品》2024年第15期211-215,共5页Modern Food

摘　　要：本文以表面活性剂聚甘油-10油酸酯(Polyglycerol-10 Oleate,PG-10)、聚甘油蓖麻醇酸酯(Polyglycerol Polyricinoleate,PGPR)以及葵蜡(Sunflower Wax,SW)为材料,制备聚甘油脂肪酸酯-SW油凝胶,研究PG-10和PGPR添加量对油凝胶性能的影响。结果表明,PG-10和PGPR的添加均会影响SW油凝胶的结晶性能及持油能力。随着PG-10添加量的增大,油凝胶晶体数量减少,持油能力下降。而PGPR在低浓度下(0.3%~1.0%)的添加使得油凝胶结构的持油能力增强,这可能与其较低的亲水亲油平衡值(Hydrophilic Lipophilic Balance,HLB)有关。本研究有助于为其在食品或化妆品中应用构建多组分脂质相提供有益参考。In this paper,polyglycerol fatty acid ester-SW oleogel was prepared using polyglycerol-10 oleate(PG-10),polyglycerol polyricinoleate(PGPR)surfactant,and Sunflower wax(SW)as materials,and the effects of PG-10 and PGPR addition on the properties of oleogels were studied.The results showed that the addition of PG-10 and PGPR would affect the crystallization properties and oil-holding capacity of SW oleogels.With the increase of PG-10 addition,the number of olegel crystals decreased,and the oil-holding capacity decreased.However,the addition of PGPR at low concentrations(0.3%~1.0%)enhanced the oil-holding capacity of the oleogel structure,which may be related to its lower hydrophilic lipophilic balance(HLB).This study will help to provide a useful reference for the construction of multi-component lipid phases in food or cosmetics.

关 键 词：油凝胶 葵蜡(SW) 聚甘油脂肪酸酯 持油能力 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]