Effects of Different Emulsifiers on the Stability of Oleic Acid and Linoleic Acid Emulsions

Effects of different kinds and addition of food emulsifiers(arabic gum,sodium caseinate,tween 20)on the preparation and stability of unsaturated fatty acid(oleic acid and linoleic acid)emulsion were studied by laser particle size analyzer,food stability analyzer and rheometer. The results showed that,the emulsion with good stability could be prepared by three kinds of emulsifiers. The stability of the emulsion was different with different mass fraction of emulsifier. Higher concentration of gum arabic(4%,w/v)emulsion had the lowest clarity index and the maximum viscosity(0.30~0.40 Pa·s). When the concentration of sodium caseinate was 2%(w/v),a relatively stable unsaturated fatty acid emulsion was obtained,but the particle size was larger and the storage stability was lower. The minimum particle size of lower concentration of tween 20(1%,w/v)emulsion was 0.20~0.21 μm,and the storage particle size had the smallest change after storage. The investigation of different unsaturated fatty acid emulsion prepared with food emulsifiers could provide references for the preparation and application of unsaturated fatty acid emulsions.