モノグリセリドとソルビタンエステルを含む乳脂肪-水エマルションの安定性 (第1報) : O/Wエマルションの油滴合一速度, 遊離脂肪率, 油滴合一に対するエネルギー障壁について

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The stabilities of 30% milk fat/water emulsions containing monoglyceride, sorbitan fatty acid ester and caseinate were determined by measuring coalescence rates of their dispersed globules, free fat indexes and energy barriers to coalescence.<BR>The O/W emulsion stabilized by caseinate alone showed the lowest stability (coalescence rate 4.13×10-6s-1, free fat index 25.0%, energy barrier to coalescence 4.32kcal/mol), but those stabilized by both caseinate and the blend of monoglyceride-sorbitan monostearate showed much higher stability (coalescence rate 3.33×10-7s-1, free fat index 2.8%, energy barrier to coalescence 7.05kcal/mol).<BR>In the series of emulsions stabilized by both caseinate and a blend of monoglyceride-sorbitan fatty acid ester, the highest emulsion stability was obtained at HLB of 4.3.
社団法人日本油化学会の論文