Beijing National Laboratory for Molecular Sciences (BNLMS), State Key Laboratory for Structural Chemistry of Unstable and Stable Species, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, PR China.
Unilever Research and Development Port Sunlight, Bebington CH63 3JW, UK.
J Colloid Interface Sci. 2019 Jan 15;534:542-548. doi: 10.1016/j.jcis.2018.09.058. Epub 2018 Sep 18.
Water in oil emulsions would be prepared by silicones (SO), modified silicones (DC8500) and a food-grade stabilizer (starch 1). With increasing water contents, the emulsions turned from a liquid-like to gel-like behaviors with enhancing storage and loss modulus. When DC8500/SO was 1/17 with 10 wt% starch 1, a high internal phase emulsion can be obtained with 95 wt% water content. DC8500 and SO worked as efficient emulsifiers and possessed amphiphilic property to form emulsions with water in different ratios. A food-grade starch 1 was supplied as a stabilizer which can enhance both water content and strength of emulsion when added in a low concentration. Besides, it is indicated that the food-grade starches provided potential benefit on stabilizing emulsions in very low concentration.
水包油乳液将通过硅酮（SO）、改性硅酮（DC8500）和食品级稳定剂（淀粉 1）来制备。随着含水量的增加，乳液从液态转变为凝胶状，同时储能模量和损耗模量也增强。当 DC8500/SO 为 1/17 且含有 10wt%淀粉 1 时，可获得具有 95wt%含水量的高内相乳液。DC8500 和 SO 作为高效乳化剂，具有两亲性，可以与不同比例的水形成乳液。作为稳定剂，食品级淀粉 1 可以提高乳液的含水量和强度，即使在低浓度下添加也是如此。此外，研究表明，食品级淀粉在非常低的浓度下稳定乳液方面具有潜在的益处。
