Matsuura Tsutashi, Ogawa Akihiro, Ohara Yukari, Nishina Shogo, Nakanishi Maho, Gohtani Shoichi
Department of Applied Biological Science, Kagawa University.
Mitsubishi-Chemical Foods Corporation.
J Oleo Sci. 2018 Feb 1;67(2):167-176. doi: 10.5650/jos.ess17146. Epub 2018 Jan 23.
The effect of alcohols (ethanol, 1-propanol, propylene glycol, glycerin, sucrose) on the phase behavior and emulsification of sucrose stearic acid ester (SSE)/water/edible vegetable oil (EVO) systems was investigated. Adding sucrose, propylene glycol, and glycerin narrowed the oil-separated two-phase region in the phase diagram of the SSE/water/EVO systems, whereas adding ethanol and 1-propanol expanded the oil-separated two-phase region. Changing the course of emulsification in the phase diagram showed that the size of the oil-droplet particle typically decreased in a system with a narrowed oil-separated region. The emulsification properties of the systems varied with respect to changes in the phase diagram. The microstructure of the systems was examined using small-angle X-ray scattering, and the ability to retain the oil in the lamellar structure of the SSEs was suggested as an important role in emulsification, because the mechanism of the systems was the same as that for the liquid crystal emulsification method.
研究了醇类物质（乙醇、1-丙醇、丙二醇、甘油、蔗糖）对蔗糖硬脂酸酯（SSE）/水/食用植物油（EVO）体系相行为和乳化作用的影响。添加蔗糖、丙二醇和甘油会使SSE/水/EVO体系相图中的油相分离两相区域变窄，而添加乙醇和1-丙醇则会使油相分离两相区域扩大。相图中乳化过程的变化表明，在油相分离区域变窄的体系中，油滴颗粒的尺寸通常会减小。体系的乳化性能随相图的变化而变化。使用小角X射线散射对体系的微观结构进行了研究，结果表明SSE层状结构保留油的能力在乳化过程中起重要作用，因为该体系的机制与液晶乳化法相同。
