香精基础知识4-乳化香精生产理论（Basic knowledge of flavor 4- emulsion essence production theory）.docVIP

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香精基础知识4-乳化香精生产理论（Basic knowledge of flavor 4- emulsion essence production theory）.doc

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香精基础知识4-乳化香精生产理论（Basic knowledge of flavor 4- emulsion essence production theory）

香精基础知识4-乳化香精生产理论（Basic knowledge of flavor 4- emulsion essence production theory） The basics of flavor 4- the theory of emulsifying flavors.Txt the most precious thing in the world is not what is never gained or what has been obtained, but what you have gained and may lose at any moment! Love is a lamp, while friendship is the shadow. When the lamp is off, you will find the shadow everywhere. Friend is who can give you strength at last. First, the main factors affecting the stability of emulsion flavors 1. influence of particle size of dispersed phase (oil phase) Emulsion flavor, fragrance is the core of emulsion is the foundation, is characteristic of harmony. The emulsion flavor belongs to an oil in water (O/W) emulsion liquid, i.e., dispersed phase (internal phase) is an oil phase, and continuous phase (external phase) is water. Emulsion liquid is a thermodynamic unstable system. After the mechanical phase is dispersed, the surface free energy is increased, and the internal phase has the tendency to gather together to reduce the free energy of the surface. On the other hand, the Brown motion of the dispersed small particles causes it to diffuse in a uniform direction, forming a stable disequilibrium system. Controlling the size of dispersed phase (oil phase) is the key technology for preparing emulsion essence. Practice has proved that it is very important to control the size of dispersed phase (oil phase) particles in emulsion. When the particle diameter is larger than 2um, was observed for the phase separation; dispersed phase particle diameter is 1-2um, the solution is milk white; particle diameter is 1-0.1um, was white; dispersed phase particle diameter is less than 0.05um when the solution is converted to liquid through the Ming and Qing dynasties. From Stokess law, the smaller the particle diameter of the dispersed phase, the better, but for the emulsion essence, we should consider the problem of natural turbidity. Emulsion flavor particles larger than 1.2u