Comparative Study of Emulsifying Stability of Oils and Fats with Different Emulsifiers
Emulsifiers are indispensable raw materials in the process of preparing emulsions due to their hydrophilic-lipophilic properties,which can reduce the surface tension of water and help insoluble substances bind with water.However,research on the emulsifying ability of emulsifiers was limited.In this study,soy lecithin,bile salt,sucrose ester,monoglyceride,suneng and sucrose fatty acid ester were used as emulsifiers,and soybean oil,olive oil,and cottonseed oil were used as oil phases to investigate the emulsification of different oils by emulsifiers of different concentrations and varieties.The emulsion stability of the emulsion was judged by the stratification time of the emulsion.The results showed that under the treatment of five emulsifiers,the emulsions of soybean oil exhibited good stability,with their stratification time higher than that of olive oil and cottonseed oil.Under the same emulsifier treatment conditions,the overall trend was that the stability time of the emulsion gradually increased with the increasing addition of emulsifier.Under the same oil phase and different emulsifier conditions,soy lecithin had the longest stability time,demonstrating good emulsifying ability.In emulsion preparation,soybean oil and soy lecithin exhibit good emulsion stability,providing theoretical reference for the preparation and utilization of emulsifiers in the food industry.