现代食品2024,Vol.30Issue(15) :211-215.DOI:10.16736/j.cnki.cn41-1434/ts.2024.15.051

表面活性剂对葵蜡油凝胶性能的影响

Effect of Surfactants on the Properties of Sunflower Wax Oleogels

程映雪 吴志伟
现代食品2024,Vol.30Issue(15) :211-215.DOI:10.16736/j.cnki.cn41-1434/ts.2024.15.051

表面活性剂对葵蜡油凝胶性能的影响

Effect of Surfactants on the Properties of Sunflower Wax Oleogels

程映雪 1吴志伟1
扫码查看

作者信息

  • 1. 深圳波顿香料有限公司,广东 深圳 518055
  • 折叠

摘要

本文以表面活性剂聚甘油-10油酸酯(Polyglycerol-10 Oleate,PG-10)、聚甘油蓖麻醇酸酯(Polyglycerol Polyricinoleate,PGPR)以及葵蜡(Sunflower Wax,SW)为材料,制备聚甘油脂肪酸酯-SW油凝胶,研究PG-10和PGPR添加量对油凝胶性能的影响.结果表明,PG-10 和PGPR的添加均会影响SW油凝胶的结晶性能及持油能力.随着PG-10 添加量的增大,油凝胶晶体数量减少,持油能力下降.而PGPR在低浓度下(0.3%~1.0%)的添加使得油凝胶结构的持油能力增强,这可能与其较低的亲水亲油平衡值(Hydrophilic Lipophilic Balance,HLB)有关.本研究有助于为其在食品或化妆品中应用构建多组分脂质相提供有益参考.

Abstract

In this paper,polyglycerol fatty acid ester-SW oleogel was prepared using polyglycerol-10 oleate(PG-10),polyglycerol polyricinoleate(PGPR)surfactant,and Sunflower wax(SW)as materials,and the effects of PG-10 and PGPR addition on the properties of oleogels were studied.The results showed that the addition of PG-10 and PGPR would affect the crystallization properties and oil-holding capacity of SW oleogels.With the increase of PG-10 addition,the number of olegel crystals decreased,and the oil-holding capacity decreased.However,the addition of PGPR at low concentrations(0.3%~1.0%)enhanced the oil-holding capacity of the oleogel structure,which may be related to its lower hydrophilic lipophilic balance(HLB).This study will help to provide a useful reference for the construction of multi-component lipid phases in food or cosmetics.

关键词

油凝胶/葵蜡(SW)/聚甘油脂肪酸酯/持油能力

Key words

oleogel/sunflower wax(SW)/polyglyceryl fatty ester/oil-holding capacity

引用本文复制引用

出版年

2024
现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子:0.169
ISSN:2096-5060
段落导航相关论文