[理学]食品添加剂 乳化剂.pptVIP

1. Introduction Why separation? Why minimum surface area? Surface Tension is derived from the unbalance force at the surface: Fwater-water-Fwater-air 表面不平衡的力造成表面张力 ∝Surface tension *Contacting Area How to alter the interface only? How an amphiphilic looks like and be called 2. How emulsifiers are classified? Anionic – Sodium stearate, Potassium laurate Sodium dodecyl sulfate Sodium sulfosuccinate Nonionic – Polyglycol, Fatty acid esters, Lecithin Cationic – Quaternary ammonium salts, Amine hydrochlorides 阴离子 硬脂酸钠、月桂酸钠 非离子 聚乙二醇 阳离子 季铵盐，氯化铵 How emulsifiers are classified?-continued How emulsions are classified? - Based on dispersed phase 根据分散相 Oil in Water (O/W): Oil droplets dispersed in water Water in Oil (W/O): Water droplets dispersed in oil - Based on size of liquid droplets 分散相尺寸 0.2 – 50 mm Macroemulsions (Kinetically Stable,动力学) 0.01 – 0.2 mm Microemulsions (Thermodynamically Stable，热力学) 3. Tests for Emulsion Type (W/O or O/W emulsions) Based on the Bancroft’s rule, many emulsion properties are governed by the properties of the continuous phase（连续相）乳液性质主要连续相决定 Dye test 染料测试 Dilution test 稀释 Electrical conductivity measurements 电导 Refractive index measurement 折光 Filter paper test 滤纸 4. General Guidelines Type of emulsion determined by the phase in which emulsifier is placed. 乳液的类型由乳化剂所处的相有关 Emulsifying agents that are preferentially oil soluble form W/O emulsions and vice versa. 油溶性乳化剂倾向于形成油包水型乳液 More polar the oil phase, the more hydrophilic the emulsifier should be. More non-polar the oil phase more lipophilic the emulsifier should be. 油相的极性越大，需要的乳化剂亲水性也越强 Selection methods HLB method – HLB indicative of emulsification behavior. HLB 3-6 for W/O 8-18 for O/W HLB no. of a surfactant depend on which phase of the final emulsion it will become. Limitation – does not take into account the effect of temperature. 乳化剂 二、乳化剂种类和分类(?) 2 . 乳化剂的分类 (3) 按作