用于食品工业的多层乳液的形成、稳定性及性质

Formation, stability and properties of multilayer emulsions for application in the food industry.

作者信息

Guzey Demet, McClements D Julian

机构信息

Biopolymer and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.

出版信息

Adv Colloid Interface Sci. 2006 Dec 21;128-130:227-48. doi: 10.1016/j.cis.2006.11.021. Epub 2007 Jan 16.

DOI:10.1016/j.cis.2006.11.021

PMID:17223060

Abstract

The formation of multilayered interfaces around oil droplets in oil-in-water emulsions provides food technologists with a novel means of improving the quality and stability of many food products, as well as the ability to develop novel encapsulation and delivery systems. This article reviews the basic principles of multilayer emulsion formation, discusses the factors that influence the characteristics of the interfaces formed, and highlights the relationship between interfacial properties and emulsion functionality. Finally, it highlights some potential applications of the multilayer emulsion technology in the food industry for improving the stability of emulsions to environmental stresses or for developing controlled or triggered release systems.

摘要

水包油乳液中油滴周围多层界面的形成，为食品技术专家提供了一种改善许多食品质量和稳定性的新方法，以及开发新型包封和递送系统的能力。本文综述了多层乳液形成的基本原理，讨论了影响所形成界面特性的因素，并强调了界面性质与乳液功能之间的关系。最后，重点介绍了多层乳液技术在食品工业中的一些潜在应用，这些应用可提高乳液对环境压力的稳定性，或开发可控或触发释放系统。