SURFACTANT ASSOCIATION STRUCTURES, MICROEMULSIONS, AND EMULSIONS IN FOODS - AN OVERVIEW

被引：0
|
作者：
FRIBERG, SE
KAYALI, I
机构：
来源：
ACS SYMPOSIUM SERIES | 1991年 / 448卷
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
A great variety of dispersants are employed in food emulsions ranging from hydrotropes to solid particles. However, surfactant association structures, micelles, and lyotropic liquid crystals are of decisive importance for the properties of food emulsions and their response during the absorption of lipids in the stomach. Examples are provided demonstrating the use of hydrotopes and lamellar liquid crystals to form microemulsions with liquid triglycerides. In addition the importance of liquid crystals for emulsion is demonstrated.
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页码：7 / 24
页数：18
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