レシチンで乳化したエマルションの安定性におよぼす水相のpHとイオン強度の影響

概要

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Emulsions of lecithin-oil-water were prepared at various pH by adding HCl and NaOH. The concentrations of lecithin in oil-phase (kerosin) were 0.2, 2.0 and 20.0% wt/wt. It was found that the emulsions at large ionic strength in water-phase are unstable. On the other hand, in the range of the low ionic strength value, the emulsions are comparatively stable. The emulsion stability is higher in basic pH range than in acidic pH range. As the concentration of lecithin in oil-phase increases, this tendency becomes more remarkable. At the pH around 11 to 12, soap in water-phase, resulted from saponification of lecithin, is assumed to affect on stability of emulsion, but the stability becomes lower at higher pH emulsion. In conclusion, emulsifying action of lecithin is affected more strongly by ionic strength in water-phase than pH of water-phase.
社団法人日本農芸化学会の論文