Factors Affecting the Properties of Ethanol-in-Oil Emulsions

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概要

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• Factors affecting the rheological properties and stability of ethanol-in-oil (E/O) emulsion were studied. Emulsions prepared with lower ethanol concentration exhibited higher apparent viscosity, smaller droplet size and narrower droplet size distribution. However, decreasing ethanol concentration may cause a reduction in the amount of emulsified ethanol, facilitating partial separating out of ethanol. The effect of the degree of polymerization of polyglycerol esters of oleic acid on E/O emulsions was investigated with decaglycerol esters of oleic acid (MO-750), hexaglycerol esters of oleic acid (MO-500), and tetraglycerol esters of oleic acid (MO-310). The efficiencies of the emulsifying agents were evaluated by measuring their interfacial activity and ability to stabilize E/O emulsions. Although no significant differences in the interfacial tension values were recognized, the stability of the emulsions increased with the degree of polymerization of the emulsifying agent. Besides sunflower oil, soybean oil and olive oil can also be used to prepare stable E/O emulsions. The characteristics of the emulsions were determined.

• 社団法人　日本食品科学工学会の論文
• 2002-02-01

著者

• NAKAJIMA Mitsutoshi

  National Food Research Institute

• NABETANI Hiroshi

  National Food Research Institute

• ICHIKAWA SOSAKU

  Institute of Applied Biochemistry University of Tsukuba

• Nabetani Hiroshi

  Food Engineering Division National Food Research Institute Naro

• Nakajima Mitsutoshi

  Food Engineering Division National Food Research Institute Naro

• Nabetani H

  Food Engineering Division National Food Research Institute Naro

• Ichikawa S

  Graduate School Of Life And Environmental Sciences University Of Tsukuba

• Nakajima M

  Food Engineering Division National Food Research Institute Naro

• XU Qingyi

  National Food Research Institute

• LIU Xinqi

  National Food Research Institute

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