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논문 기본 정보

저자정보
(강원대학교)
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 18. no 2
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    초록·키워드

    The purpose of this study was to prepare stable water-in-corn oil (W/O) emulsion droplets coated by polyglycerol polyricinoleate (PGPR). W/O emulsions (20 wt% aqueous phase, 80 wt% oil phase containing 8 wt% PGPR) were produced by high pressure homogenization (Emulsions 1), however, appreciable amount of relatively large water droplets (d>10 ㎛) were found. To facilitate droplet disruption, viscosity of each phase was adjusted: (ⅰ) increased the viscosity of aqueous phase by adding 0.1 wt% xanthan (Emulsions 2); (ⅱ) decreased the viscosity of oil phase and aqueous phase by heating them separately at 50oC for 1 hr immediately before emulsification (Emulsions 3). Homogenizing at the elevated temperature clearly led to a smaller water droplet size, whereas xanthan neither improved nor adversely affected on the microstructures of the emulsions. In addition, the Emulsions 3 had good stability to droplet aggregation under shearing stress, thermal processing, and long term storage.

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      UCI(KEPA) : I410-ECN-0101-2013-573-000855831