界面活性剂结构对于OW乳化液稳定性的影响 - 宜兰大学食品科学系.DOC

國立宜蘭大學食品科學研究所 碩士班專題討論 演講者： 題目：O/W乳化液穩定性的影響 指導教授：Influence of surfactant structure on stability of 日期：Oct.13, 2010 O/W emulsions 中文摘要 乳化的穩定性及儲存性在食品工業上占據重要的角色。乳化液滴屬於熱力學穩定，需同時具備適的界面活性劑條件及剪切力。Abstract It is vitally important in the food industry to have emulsions that are stable on storage. The droplet size which are thermodynamically stable in a steady emulsion was only obtained when both droplet deformability (surfactant design) and the applied shear (equipment geometry) were optimal. The surfactant aids droplet break-up by lowering the interfacial tension which reduces the resistance to droplet deformation. It prevents the immediate re-coalescence of newly formed droplets by rapid adsorption and stabilization of the newly formed interface. Surfactants have differences structures, which might lead them to behave very differently at the oil–water interface. Tween-type surfactants possess a branched hydrophilic region of three polyoxyethylene chains substituted to a sorbitan ring, while Brij has a far more linear molecular structure in its hydrophilic region. The sucrose monoesters have a large head group that can potentially aggregate at the oil/water interface. The increasing length of the surfactant headgroup in this series would increase overlap repulsive forces between the micelle and the droplet monolayer. Generally, coalescence is the main mechanism to result in an unstable emulsion. However, the main instability mechanism for the nano-emulsions has been found to be Ostwald ripening, with a reduced ripening rate as the surfactant concentration rises. This phenomenon may be explained by the surfactant micelles present in the system, which withdraw oil from the continuous phase, lowering the actual solubility of oil in water. In addition, flocculation may contribute to the destabilization of the nano-emulsions during the long-term storage process. Keyword: thermodynamically, tween, brij, sucrose monoesters, Ostwald ripening, flocculation. References 曹恒光、連大