Abstract
Cov dej haus, tshwj xeeb tshaj yog cov khoom noj mis nyuj- muaj cov dej haus, cov dej haus muaj protein ntau, dej haus ua haujlwm, thiab cov dej qab zib emulsified, ntsib teeb meem sib cais xws li rog nce, nag lossis daus, thiab tsw stratification thaum lub sij hawm tsim khoom thiab cia. Raws li amphiphilic molecules, emulsifiers tau zoo daws cov teeb meem kev ruaj ntseg los ntawm kev txo qis kev sib tshuam, tsim cov yeeb yaj kiab tiv thaiv, thiab tswj cov dej me me. Daim ntawv no tau piav qhia txog cov txheej txheem tseem ceeb uas emulsifiers daws cov teeb meem sib cais dej haus, tshuaj xyuas kom meej txog ntau txoj haujlwm ntawm emulsifiers hauv cov dej haus xws li emulsification, dispersion / ntub dej, foaming, defoaming, solubilization, thiab cov tshuaj tua kab mob, thiab nthuav tawm qhov sib txawv thiab kev sib txuas ntawm cov qauv kev tsom xam, los ntawm kev siv cov ntaub ntawv sib txawv.
Taw qhia
Cov dej haus sawv cev yog ib qho ntawm cov khoom siv sib txawv thiab siv dav hauv cov khoom noj khoom haus. Los ntawm cov khoom noj siv mis ib txwm muaj- muaj cov dej haus thiab cov dej haus cog qoob loo rau cov dej haus uas muaj txiaj ntsig zoo thiab cov dej qab zib emulsified, ib qho kev sib tw rau cov khoom no yog tswj lub cev ruaj khov. Cov teeb meem sib cais-nrog rau cov rog nce, cov kua dej nag, thiab tsw stratification- yog ib qho teeb meem hauv kev tsim dej haus.
Nrog lawv cov qauv molecular tshwj xeeb, emulsifiers ua lub luag haujlwm tseem ceeb hauv kev daws teeb meem kev sib cais dej haus. Lawv tsis tsuas yog ua kom cov roj ruaj khov- cov dej sib cuam tshuam thiab tiv thaiv cov theem sib cais tab sis kuj tseem muab cov qhov ncauj nplua nuj thiab pom zoo rau cov dej haus. Kab lus no yuav tshawb txog qhov tob npaum li cas emulsifiers daws cov teeb meem ntawm kev sib cais dej haus, thiab txheeb xyuas lwm yam kev ua haujlwm ntawm emulsifiers hauv dej haus thiab lawv cov kev sib raug zoo.
Cov teeb meem sib cais hauv cov dej haus thiab lawv cov laj thawj
1 Hom teeb meem sib cais
Cov teeb meem sib cais hauv cov dej haus feem ntau tshwm sim hauv peb hom:
Fat Rising: Hauv cov khoom noj mis nyuj- muaj cov dej haus thiab cov dej muaj protein ntau (xws li mis nyuj, txiv laum huab xeeb), cov khoom muaj roj muaj qhov ntom ntom dua li cov theem dej thiab maj mam nce hauv qab lub ntiajteb txawj nqus, tsim cov roj txheej lossis cov nplhaib.
Protein Precipitation: Hauv cov dej haus acidic (xws li cov kua txiv hmab txiv ntoo, cov kab mob lactic acid haus), cov proteins nyob ze lawv cov isoelectric point (pH kwv yees li 4.6) yog nquag coagulation thiab nag lossis daus, ua rau cov khoom stratification.
Flavour Stratification: Hauv cov dej haus uas muaj cov roj yam tseem ceeb, roj- cov vitamins soluble, lossis cov roj tsw qab, cov khoom siv hydrophobic no zoo li sib sau ua ke thiab nce los yog dab dej yog tias tsis ruaj khov.
2 Kev Tshawb Fawb Txog Kev Sib Cais Sib Cais
Los ntawm txoj kev xav ntawm colloidal chemistry, lub ntsiab lus ntawm cov dej haus sib cais cov teeb meem yog cov thermodynamic instability ntawm emulsion systems. Muaj kev sib txuam siab ntawm cov roj thiab dej, thiab cov tshuab zoo li yuav txo tau lub zog dawb los ntawm kev txo qis ntawm thaj chaw interfacial, ua rau cov tee dej coalescence thiab theem sib cais. Tej yam tshwm sim muaj xws li:
- Coalescence: Droplets merge, nce particle loj
- Flocculation: Droplets loosely aggregate tsis merging
- Ostwald Ripening: Cov dej me me yaj, cov tee loj loj tuaj
- Creaming los yog sedimentation: Phase sib cais vim qhov sib txawv ntom ntom
3 Cov yam ntxwv sab nraud cuam tshuam rau kev ruaj ntseg
Kev ruaj ntseg dej haus yog cuam tshuam los ntawm ntau yam kev ua thiab kev cia khoom, nrog rau pH, ionic zog, kub hloov pauv, thiab shear rog. Piv txwv li, cov dej haus acidic (pH 3-4) muaj qhov xav tau siab rau emulsifier acid tsis kam; Kev kho cua sov tuaj yeem ua rau cov protein denaturation, rhuav tshem cov emulsion system.
Yuav ua li cas Emulsifiers daws teeb meem kev sib cais dej haus
1 Txo kev sib tshuam ntawm lub ntsej muag
Thawj kauj ruam hauv emulsifiers daws teeb meem kev sib cais yog txo cov roj -dej interfacial nro. Vim lawv cov qauv amphiphilic-hydrophilic hau nyiam dej, lipophilic tails hlub roj-emulsifier molecules spontaneously aggregate ntawm roj-dej interfaces . Qhov no 定向排列 txo qis lub zog ntawm lub zog ntawm cov roj thiab dej, ua rau nws yooj yim dua rau cov roj theem kom tawg mus rau hauv cov me me hauv dej.
2 Tsim cov yeeb yaj kiab tiv thaiv interfacial
Tom qab cov roj theem tau tawg mus rau hauv cov me me, cov emulsifiers tsim ib zaj duab xis tiv thaiv ib ncig ntawm txhua tee dej. Zaj yeeb yaj kiab no muaj ob txoj haujlwm tseem ceeb:
- Steric Hindrance Barrier: Lub cev tiv thaiv tsim los ntawm emulsifier molecules tiv thaiv cov tee dej los ntawm kev sib cuag thiab coalescing
- Electrostatic Repulsion Barrier: Ionic emulsifiers muab cov nqi saum npoo rau cov tee dej, ua rau cov dej zoo sib xws los sib tw
Kev tshawb fawb qhia tau hais tias lub zog ntawm no electrostatic repulsion tuaj yeem soj ntsuam los ntawm zeta peev xwm ntsuas; siab zoo zeta tej zaum qhov tseem ceeb (xws li, -40 mV los yog +40 mV) qhia muaj zog repulsive rog, thiab cov emulsion yuav ruaj khov heev.
3 Regulating Droplet Size
Hom thiab ntau npaum li cas ntawm emulsifiers ncaj qha cuam tshuam qhov loj ntawm cov roj tee tsim thaum lub sij hawm homogenization txheej txheem. Cov tee me me tawg lub teeb zoo dua; Qhov no tsis yog tsuas yog ua rau cov tawv nqaij zoo dua, tab sis kuj ua rau qeeb qeeb ntawm coalescence thiab creaming.
Cov kev tshawb fawb tsis ntev los no qhia tau hais tias kev sib xyaw ntawm mono- thiab diglycerides, succinylated monoglycerides, thiab sodium caseinate -formulated nyob rau hauv ib tug piv ntawm 3: 4:10-ua tau zoo heev emulsifying kev ua tau zoo rau cov txiv maj phaub roj, muaj peev xwm txo tau nws qhov nruab nrab particle loj rau kwv yees li 0.21 μm. Thaum siv rau mis nyuj tshuaj yej, qhov kev sib xyaw tshwj xeeb no yuav tsum muaj qib ntxiv ntawm tsuas yog 0.40% (raws li cov ntsiab lus muaj roj tag nrho) kom txo qhov nruab nrab qhov loj me ntawm cov mis nyuj tshuaj yej kom qis dua 0.3 μm.
4 Txhim kho kev ua haujlwm siab ntev
Kev tsim cov dej haus muaj ntau yam tsis zoo, nrog rau kev hloov pauv ntawm lub zog ionic, shear force, thiab kub hloov pauv. High -cov qauv emulsifier zoo yuav tsum nyob ruaj khov raws li cov xwm txheej no .
Kev tshawb fawb qhia tias cov lus hais saum toj no 3: 4: 10 compounded emulsifier formulation qhia tau hais tias muaj zog kam rau ions, shear, thiab kub, kom ntseeg tau cov khoom xws li mis nyuj tshuaj yej nyob ruaj khov nyob rau hauv lawv lub neej txee. Hauv qhov sib piv, qee cov emulsifiers yuav ua tsis tau raws li tej yam kev mob, ua rau emulsion destabilization.
5 Cov ntaub ntawv siv tau
Cov mis nyuj-Cov Dej Haus: Nyob rau hauv cov mis nyuj haus, emulsifiers nrog txawv HLB qhov tseem ceeb ua hauj lwm los ntawm txawv mechanisms; xaiv cov emulsifiers uas tsim nyog tau txhim kho cov khoom ruaj khov. Glycerol monostearate thiab lecithin feem ntau yog siv los tiv thaiv cov rog sib cais thiab txhim kho creamy kev ntxhib los mos.
Plant Protein Drinks: Kua mis nyuj thiab txiv laum huab xeeb muaj roj ntau; tsis muaj emulsifiers, cov khoom nto yuav ntab nrog milky dawb roj txheej. Emulsifiers xws li lecithin uniformly disperse rog, tswj cov khoom zoo li.
Cov dej haus acidic: Polyglycerol esters thiab quillaja saponin muaj cov kua qaub zoo heev, haum rau emulsified tsw. Sucrose esters kuj muaj kev ruaj ntseg nyob rau hauv acidic tej yam kev mob.
Lwm Txoj Haujlwm ntawm Emulsifiers hauv Dej Haus
Tshaj li kev daws teeb meem sib cais, emulsifiers ua ntau yam haujlwm hauv dej haus. Cov luag haujlwm no muaj kev cuam tshuam, sib sau ua ke ua kom zoo tag nrho ntawm cov dej haus.
Kev sib piv ntawm Ntau Qhov Kev Ua Haujlwm ntawm Emulsifiers hauv Dej Haus
| Hom Kev Ua Haujlwm | Core Mechanism | Piv txwv daim ntawv thov | Ntsiab Emulsifiers | Kev sib raug zoo nrog cov teeb meem sib cais |
|---|---|---|---|---|
| Emulsification | Txo interfacial nro, tsim interfacial films | Emulsified flavors, mis nyuj haus, dag condensed mis nyuj | Polyglycerol esters, quillaja saponin, lecithin, monoglycerides | Core muaj nuj nqi, ncaj qha daws teeb meem sib cais |
| Dispersion / ntub dej | Txhim kho hmoov wettability thiab dispersibility hauv dej | Chocolate dej qab zib, cocoa dej qab zib, hmoov dej haus | High HLB emulsifiers | Tiv thaiv kev sib cais tom qab los ntawm kev txhim kho thawj zaug dispersion |
| Ua npuas ncauj | Txo cov pa roj-kua kua interfacial nro, stabilizes npuas | Haus dej cawv, kas fes toppings | Quillaja saponin, C12 fatty acid emulsifiers | Ua npuas ncauj txheej, yuav cuam tshuam rau emulsion stability |
| Defoaming | Ua kom puas npuas zaj duab xis, txhawb nqa npuas coalescence | Mis concentration, kua mis ua kua, homogenization | Lipophilic emulsifiers (xws li sorbitan stearate) | Tawm tsam foaming, tiv thaiv npuas cuam tshuam |
| Solubilization | Daim ntawv pob tshab colloidal daws nrog hydrophobic tshuaj | Roj- cov vitamins soluble, roj- soluble flavour | High HLB polyglycerol esters | Tsim molecular - theem dispersion, zam turbidity thiab sib cais |
| Antibacterial teebmeem | Inhibits tshav kub-resistant spore- ua kab mob | Cov kaus poom kas fes, cov kaus poom dej haus | Sucrose palmitate, monoglycerides | Indirectly extends txee lub neej, txo microbial spoilage |
1 Emulsification
Emulsification yog qhov tseem ceeb tshaj plaws ntawm emulsifiers. Hauv dej haus, emulsification feem ntau tshwm sim hauv ob yam:
Emulsified Flavors: Imparts aroma thiab turbidity rau cov dej haus; emulsified tsw tuaj yeem npaj siv siab HLB polyglycerol esters thiab quillaja saponin . Dej haus nrog ntxiv emulsified tsw yog feem ntau acidic, thiab polyglycerol esters thiab quillaja saponin muaj cov kua qaub zoo heev, ua rau lawv zoo heev.
Dairy Beverage Stabilization: Hauv cov dej haus cawv, dej haus kas fes, thiab cov mis nyuj khov mis, tsis tshua muaj HLB lipophilic emulsifiers (xws li glycerides, sorbitan fatty acid esters) ua ke nrog lwm cov hydrophilic emulsifiers txhim kho emulsion stability.
2 Dispersion/Wetting Function
Dispersion/wetting yog tus yuam sij rau kev daws teeb meem clumping thiab dispersion nyuaj nyob rau hauv hmoov dej haus:
Chocolate/Cocoa Drinks: Ntxiv emulsifiers txhim kho cocoa hmoov dispersibility hauv dej, tiv thaiv clumping.
Cov dej haus hmoov: Emulsifiers ho txhim kho hmoov wettability thiab dispersibility nyob rau hauv aqueous daws, kom ntseeg tau sai thiab tiav dissolution.
3 Foaming Function
Foaming imparts tshwj xeeb qhov ncauj qhov ntswg thiab pom kev rau cov dej haus:
Foaming yam ntxwv: Emulsifier foaming zog yog qhov loj tshaj nyob ze fatty acid carbon tooj 12; quillaja saponin kuj muaj zog foaming zog. Foaming dej haus nyob rau hauv cov teb chaws Europe thiab America feem ntau ntxiv quillaja saponin ua ib tug foaming neeg sawv cev, muab dej haus ntau zoo npuas npuas thiab zoo qhov ncauj.
4 Defoaming muaj nuj nqi
Defoaming yog qhov tseem ceeb thaum ua dej haus:
Kev Pabcuam: Sorbitan stearate muaj cov nyhuv defoaming thaum lub mis concentration. Thaum lub sij hawm soy mis ntau lawm thiab mis nyuj haus homogenization, lipophilic emulsifiers yog siv rau defoaming.
5 Solubilization muaj nuj nqi
Solubilization txawv ntawm emulsification hauv kev nrhiav kev daws teeb meem es tsis yog turbid emulsions:
Transparentization: Roj-soluble vitamins thiab roj-soluble flavors nyob rau hauv dej haus yuav tsum tau solubilization . Emulsification yields turbid xeev, thaum solubilization yields pob tshab xeev. Soluble emulsifiers yaj pob tshab hauv dej, txwv rau siab HLB emulsifiers nrog acid thiab ntsev tsis kam, nyiam dua polyglycerol esters.
6 Antibacterial teebmeem
Qee cov emulsifiers muaj cov haujlwm inhibiting microbial kev loj hlob:
Txee Lub neej Extension: Cov kaus poom kas fes yog qhov ua rau rancidity- ua rau cov kab mob (kub-cov kab mob resistant- tsim cov kab mob); Ntxiv emulsifiers xws li sucrose palmitate inhibits spoilage. Glycerol monostearate muaj cov tshuaj tua kab mob tiv thaiv Bacillus stearothermophilus thiab Bacillus coagulans
Sib piv Kev Tshawb Fawb thiab Kev Xaiv Phau Ntawv Qhia rau Ntau Yam Ua Haujlwm
1 Kev sib piv ntawm Mechanisms
Ntau yam kev ua haujlwm ntawm emulsifiers hauv dej haus txhua yam tshwm sim los ntawm lawv cov qauv amphiphilic molecular thiab tus cwj pwm ntawm kev sib tshuam, tab sis cov txheej txheem tshwj xeeb txawv:
Interface-Cov haujlwm muaj feem xyuam: Emulsification, dispersion, foaming, thiab defoaming tag nrho koom nrog emulsifier adsorption ntawm roj - dej los yog roj - kua interfaces. Emulsifiers txo qhov nro ntawm lub ntsej muag, txhawb kev sib tshuam hauv cheeb tsam (emulsification, dispersion, foaming) lossis rhuav tshem cov yeeb yaj kiab interfacial (defoaming).
Tej Phase -Cov haujlwm muaj feem xyuam: Solubilization muaj emulsifiers tsim micelles hauv cov kua, encapsulating hydrophobic tshuaj nyob rau hauv micelles. Antibacterial teebmeem cuam tshuam nrog emulsifier cuam tshuam nrog microbial cell membranes.
2 HLB Value Selection Principles
HLB value (Hydrophilic{0}}Lipophilic Balance) is a key parameter for emulsifier selection:
- HLB (3-6): Muaj zog lipophilicity, haum raws li W / O emulsifiers, defoamers
- Medium HLB (8-10): Milky dispersion, ruaj khov emulsion dispersion
- HLB (12-14): Pob tshab dispersion
- High HLB (16-20): Solubilizer daim ntawv, pob tshab colloidal tov, haum raws li O / W emulsifiers, solubilizers
- Piv txwv ntawm cov emulsifier HLB qhov tseem ceeb: glycerol fatty acid esters 3-5, polyglycerol esters 1-18, sucrose fatty acid esters 1-18, lecithin 3-4, quillaja saponin saum toj no 16 .
3 Daim Ntawv Qhia Kev Xaiv Daim Ntawv Thov
| Yuav tsum thov | Pom zoo emulsifier hom | Kev xaiv hauv paus |
|---|---|---|
| Acidic haus ruaj khov | Polyglycerol esters, quillaja saponin, acid -resistant sucrose esters | Cov kua qaub zoo heev, ruaj khov ntawm pH 3-4 |
| Plant Protein Drinks | Lecithin, monoglycerides | Zoo tiv thaiv cov rog sib cais, txhim kho qhov ncauj |
| Emulsified Flavors | High HLB polyglycerol esters, quillaja saponin | Cov ntaub ntawv ruaj khov O / W emulsions, zoo acid kuj |
| Cov dej haus hmoov | High HLB emulsifiers | Txhim kho wettability thiab dispersibility |
| Foaming Beverages | Quillaja saponin | Muaj zog foaming zog, zoo ruaj khov ua npuas ncauj |
| Solubilization Xav tau | High HLB polyglycerol esters | Cov ntaub ntawv pob tshab colloidal daws |
| Antibacterial Xav tau | Sucrose palmitate, monoglycerides | Inhibits tshav kub-resistant spore- ua kab mob |
4 Synergistic Effects of Compounded Siv
Kev tshawb fawb qhia tau hais tias ib leeg emulsifiers feem ntau tsis tuaj yeem ua tau raws li txhua qhov kev xav tau ntawm cov dej haus. Compounding sib txawv emulsifiers tuaj yeem tsim kev sib koom ua ke.
Mis Tea Application Piv txwv: Mono-diglycerides, succinylated monoglycerides, thiab sodium caseinate compounded nyob rau hauv ib tug 3: 4: 10 piv qhia tau zoo heev emulsifying teebmeem ntawm txiv maj phaub roj, txo qhov nruab nrab particle loj rau 0.21μm nrog muaj zog kam rau ions, shear, thiab kub. Hauv cov tshuaj yej mis, tsuas yog 0.40% ntawm cov roj theem yog xav tau kom tau txais cov khoom ruaj khov.
Txoj Cai: Lipophilic emulsifiers (xws li monoglycerides) ua ke nrog hydrophilic emulsifiers (xws li sucrose esters) ib txhij txhim kho kev ruaj ntseg ntawm ob qho tib si roj thiab aqueous theem.
Xaus
Emulsifiers ua si ntau lub luag haujlwm hauv dej haus, nrog rau qhov tseem ceeb tshaj plaws thiab tseem ceeb tshaj plaws los daws cov teeb meem sib cais. Los ntawm kev txo qis kev sib tshuam, tsim cov yeeb yaj kiab tiv thaiv kev tiv thaiv, tswj cov dej me me, thiab txhim kho kev ua haujlwm siab, emulsifiers zoo tiv thaiv kom tsis txhob muaj rog, nag lossis daus, thiab tsw stratification, kom cov dej haus nyob twj ywm ruaj khov thoob plaws hauv lawv lub txee lub neej.
Tshaj li qhov tseem ceeb emulsification muaj nuj nqi, emulsifiers tseem muab ntau yam ntxiv rau cov dej haus xws li dispersion/wetting, foaming, defoaming, solubilization, and antibacterial effect. Cov dej num no muaj kev sib cuam tshuam, sib sau ua ke ntawm kev hnov lus zoo thiab kev paub txog kev haus dej haus. Kev xaiv emulsifier yuav tsum xav txog HLB tus nqi, kua qaub tsis kam, thermal stability, thiab lwm yam raws li cov kev thov tshwj xeeb, thiab cov teebmeem kev sib koom ua ke tuaj yeem ua tiav los ntawm kev siv tshuab sib xyaw.
Cov emulsifiers sib txawv muaj qhov sib txawv ntawm kev ua tau zoo hauv cov dej haus vim qhov sib txawv ntawm cov qauv molecular thiab physicochemical zog:
- Polyglycerol esters thiab quillaja saponinmuaj cov kua qaub zoo heev, haum rau acidic dej haus thiab emulsified tsw
- Lecithinyog ntawm tej yam ntuj tso, muaj ob qho tib si emulsifying thiab antioxidant zog, haum rau cov nroj tsuag protein dej haus
- Monoglyceridesmuaj zog lipophilicity, stabilizing rog-protein systems
- Sucrose estersmuaj adjustable HLB, siv tau nyob rau hauv ob qho tib si acidic thiab nruab nrab tej yam kev mob
- Compounded formulationsxws li 3: 4: 10 ua ke ua kom pom kev ua tau zoo heev
Nrog rau kev xav tau ntawm cov neeg siv khoom ntau ntxiv rau cov khoom huv huv - cov ntawv cim npe, tsim cov khoom ntuj tsim - qhov chaw, siab - cov khoom siv emulsifiers tau dhau los ua ib qho tseem ceeb hauv kev txhim kho kev lag luam dej haus. Lub caij no, kev ua tiav cov txiaj ntsig zoo ntawm emulsifiers los ntawm kev ua kom zoo dua ntawm cov cuab yeej sib xyaw ua ke yuav ntxiv dag zog rau kev ruaj ntseg ntawm cov khoom haus.
