摘要
食品级皮克林乳液是依靠多糖、蛋白质等可食性固体颗粒对油水界面稳定制备的乳液。与传统乳液相比,食品级皮克林乳液具有抗聚结,稳定性好和制备简易等特点,在食品加工应用方面存在潜力。本文依据皮克林乳液的稳定机理介绍影响其稳定性的因素;依据食品级皮克林颗粒的种类综述皮克林乳液的制备方法,总结其在食品中的应用,并探讨其发展方向。
The food-grade Pickering emulsions are stabilized by edible solid particles, such as polysaccharides and proteins. Compared with traditional emulsions, they are uneasy to coalescence and have good stability, moreover, they are easy to prepare. So there is huge potential in the food processing. In this paper, the factors affecting stability are introduced according to the stability mechanism of Pickering emulsion. Then the preparation of Pickering emulsion is reviewed based on the type of food-grade solid particles. Finally, the application of Pickering emulsion in food is summarized and it＇s future development is prospected.
作者
田怀香
卢卓彦
胡静
Tian Huaixiang;Lu Zhuoyan;Hu Jing(School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第1期225-232,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31401535)
关键词
皮克林乳液
食品级
固体颗粒
稳定性
应用
Pickering emulsion
food-grade
solid particles
stability
application
