Studies on the Preparation and Stability of Seal Oil Pickering Emulsion
In order to prepare seal oil Pickering emulsion and study its stability,different stabilizers(sodium caseinate,lecithin and β-cyclodextrin),different oil volume fractions(40％,50％,60％,70％,and 80％),and different stabilizer dosages(1,2,3,4,5g/100mL)on the characteristics of the emulsion(viscosity,standing emulsification index,cen-trifugal stability and particle size)were studied and the preparation process of seal oil Pickering emulsion were prelimi-narily determined.Then,the pasteurization stability(65 ℃/30 min,72℃/15s),freeze-thaw stability(freezing at-18 ℃for 24 h,thawing at 25 ℃)and storage stability(25 ℃/28 d)were evaluated by the appearance and microscopic changes,particle size and centrifugation stability of the emulsion.The results showed that under the conditions of β-cyclodextrin as stabilizer,the oil volume fractions was 70％,and the amount of stabilizer was 4 g/100 mL,seal oil Pickering emulsion could be prepared,and the particle size and centrifugal stability of the emulsion were 15.31 μm and 86.73％,re-spectively.The effect of pasteurization treatment on the characteristics of the emulsion was not obvious,and the effect of treatment at 72 ℃/15 s on the characteristics of the emulsion was less than 65 ℃/30 min.The freeze-thaw treatment sig-nificantly affected the emulsion,and after freeze-thaw,the emulsion was unstable,the oil phase and water phase was separated,and the characteristics of the emulsion were no longer present.Within 28 days of storage at 25 ℃,although the particle size of the emulsion increased and the centrifugation stability decreased,the basic characteristics of the emulsion were maintained.In short,seal oil Pickering emulsion could be prepared by β-cyclodextrin,which has good thermal stability and storage stability(within 28 days),but freeze-thaw stability.
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