表面活性剂对脱模油乳状液（W_O）稳定性、粘度和烟点的协同效应.docVIP

 Synergistic effect of surfactants on the stability, viscosity and smoke point of W/O emulsions as mould release oil mohammed abdalla, HE Zhiyong, QIN Fang, CHEN Jie** 5 10 15 20 25 30 35 40 45 (State Key Lab of Food Science Technology,Jiangnan University, JiangSu WuXi 214122) Abstract: The objective of this study was to develop a W/O emulsion to be used as a mould release agent in bakery products with high stability, low apparent viscosity and high smoke point using minimal concentrations of surfactants. Increase the HLB number (3 to 4.48) had significantly increased the stability of W/O emulsion. Meanwhile, further increase in the HLB (4.85-5.59) had significantly decreased the stability of W/O emulsion. Emulsion stability was enhanced when ethanol concentration increased up to 10 wt%. Low ratios of ethanol (5-15 wt%) had no significant effect on the smoke point of emulsion meanwhile, high ratios of ethanol had slightly increased the smoke point of W/O emulsion. In general ethanol had decrease the apparent viscosity of W/O emulsion. Addition of sodium stearate (0.05-0.2 wt%) had increased the stability, apparent viscosity and the smoke point of W/O emulsion. Keywords: W/O Emulsions; Surfactants; Sodium stearate; Alcohol; Viscosity; Smoke point 1 INTRODUCTION Emulsions are dispersions of one liquid phase in the form of fine droplets in another immiscible liquid phase. The immiscible phases are usually oil and water, so emulsions can be broadly classified as oil-in-water or water-in-oil emulsions, depending on the dispersed phase.[1] There is a considerable interest within the food industry in the use and development of water-in-oil (W/O) emulsions because they have a number of potential benefits over conventional oil. For example, Water-in-oil emulsions have been used widely to grease moulds of bakery products. Backwaren W, has prepared water-in-oil system as mould release oil from vegetable oil, waxes, emulsifiers and antioxidant.[2] The idea of using water