Process Optimization of Preparing Stable Chicken Oil-Compound Flavoring Emulsion
In this study, two kinds of nonionic surfactants were used as emulsifiers to prepare waterin-oil chicken oil-compound flavoring emulsion by means of the agent in the oil method. And the effects of emulsifier types and dosages, emulsifying temperature and time, addition of gelatin and carboxymethyl cellulose sodium (CMC), oil-broth ratio on emulsion stability were studied. The optimum process was determined as follows: combined use of fatty acid monoglyceride and span-80, HLB value 4.3, emulsifier dosage 1.0 %, dosage of CMC and gelatin 1.0 %, emulsifying temperature 75 ℃, emulsifying time 10 min.
Emulsification Emulsion Emulsifier Stability
ZHAO Liang
School of Food Science Henan Institute of Science and Technology, Xinxiang, P.R China, 53003
国际会议
2008年国际应用统计学术研讨会(2008 International Institute of Applied Statistics Studies)
烟台
英文
1-6
2008-08-14（万方平台首次上网日期，不代表论文的发表时间）