Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA.
Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Adv Colloid Interface Sci. 2018 Jan;251:55-79. doi: 10.1016/j.cis.2017.12.001. Epub 2017 Dec 9.
The formation, stability, and performance of oil-in-water emulsions may be improved by using combinations of two or more different emulsifiers, rather than an individual type. This article provides a review of the physicochemical basis for the ability of mixed emulsifiers to enhance emulsion properties. Initially, an overview of the most important physicochemical properties of emulsifiers is given, and then the nature of emulsifier interactions in solution and at interfaces is discussed. The impact of using mixed emulsifiers on the formation and stability of emulsions is then reviewed. Finally, the impact of using mixed emulsifiers on the functional performance of emulsifiers is given, including gastrointestinal fate, oxidative stability, antimicrobial activity, and release characteristics. This information should facilitate the selection of combinations of emulsifiers that will have improved performance in emulsion-based products.
通过使用两种或更多种不同的乳化剂的组合，而不是单一类型的乳化剂，可以改善水包油乳液的形成、稳定性和性能。本文综述了混合乳化剂增强乳液性能的物理化学基础。首先，概述了乳化剂最重要的物理化学性质，然后讨论了溶液中和界面上乳化剂相互作用的性质。接着综述了使用混合乳化剂对乳液形成和稳定性的影响。最后，介绍了使用混合乳化剂对乳化剂功能性能的影响，包括胃肠道命运、氧化稳定性、抗菌活性和释放特性。这些信息将有助于选择具有改进的乳液基产品性能的乳化剂组合。
