Research On Emulsifying Properties Of Common Solvents Of Edible Flavor And Its Emulsion Stability

Edible flavoring is widely used in the food industry. Emulsion flavor can made the oil soluble falvor be applied to water soluble products. Emulsion flavor also can provide a turbidity and flavor for drinks. Octoic acid and decanoic acid glycerides is an medium chain fatty acid glycerides, due to its excellent solubility, low viscosity, high nutritional value, and rapid metabolism, it is used gradually widely as a solvent of flavors.In this paper, ODO oil as a single phaseto prepare the emulsion, first check its physical indicators, and analyze by infrared spectroscopy. Since ODO is a mixture, the required HLB(RHLB) value can be calculated by the classical method. The RHLB of ODO should be between 11.37-13.88. The classical theoretical calculation method, able to narrow the scope of experiments and provide evidence.Structural analysis, theoretical calculations provide theoretical guidance for the ODO-water emulsified system. Microscopy, centrifugal sedimentation method, freeze-thaw experimental method as analytical tools to investigate the RHLB value of ODO, the concentration of the emulsifier, emulsification time. The results show that when the emulsifier HLB is 12, the emulsion showed good stability, which consistent with the rheory calculation, so, the RHLB value of ODO is 12. For this system, the optimal dosage of emulsifier is 8%, and the emulsification time should be 40 min. In order to further improve the stability of the emulsion, according to Stocks’ law, we intended to add hydrocolloids in the emulsion system as a thickener to increase the viscosity of the continuous phase. Ultimately selected using guar gum as a thickener, the best dosage is 1.5% of the aqueous phase. This paper also examines the contributions Ca Cl2 electrolyte stability of the emulsion, obtained Ca Cl2 best dosage 155μg / m L. Obtained by laser particle size analyzer can join Ca Cl2 average particle size of the emulsion from 13.61μm reduced to 6.157μm; join guar gum latex particle size can not be reduced, but with Ca Cl2 synergies that emulsion particle size further reduced to 3.071μm / L.In addition, taking the common flavoring substances, mostly volatile, shorter carbon chain or a certain polarity or water-soluble substancesinto account,during the manufacture an flavor emulsion, we can not ignore the impact of monomer flavor to the emulsified system. In this paper, ethyl acetate, ethyl butyrate, ethyl caproate, n-butanol, benzyl alcohol, acetal, 2 methylbutyraldehyde as the monomer to be added, with different concentrations of perfume and ODO mixed as a fragrance oil phase for the emulsion system. With viscosity as an index to judge the impact of flavoring substances added to the emulsion stability caused. By experiment, the impact of these three compounds on the stability of emulsion from small to large order is alcohols> esters> aldehydes. The same type of compound, lipophilic better, the more we can improve the stability of the emulsion.