2005•Journal of Cereals & OilsRequires access

Study on Application of New Emulsifiers in Soymilk Beverage

Zhang Guo-nong

Abstract

The emulsifier-in-oil method to prepare O/W emulsion was established. The emulsifying properties of several emulsifiers on neutral and acidic oil-water system were investigated, and the results magnified that: in neutral system, triglycerol fatty acid ester and the combination of sucrose ester and glycerin monostearate (1:4) showed better emulsifying properties, and their amounts were 6.7% and 8.0% of the oil amount in the emulsion, respectively. while for the acidic system, hydrophilic glyceryl Monostearate showed the best effects, and its amount was 9.3%.

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Key concepts: Chemistry, Emulsion, Food science, Sucrose, Fatty acid ester, Chromatography, Fatty acid, Organic chemistry