Stability of Total Nutrient Emulsion of Food for Special Medical Purpose by Particle Analysis

The purpose of this study was to investigate the effect of various stabilizer,pH and shelf life on the stability of total nutrient emulsion based on micro-characteristics of particles analysis. The results showed that microcrystalline cellulose had little effect on the mean particle size,viscosity and ZETA potential of total nutrient emulsion system. The optimum concentration of MCC was 0.6 g/L. Gellan gum was directly proportional to the viscosity of the system and inversely proportional to the mean particle size. The optimum concentration of gellan gum was 0.1 g/L. Stabilizer in this study had little effect on ZETA potential. For the retort sterilization,the optimum pH was 6.68,when the mean particle size of the total nutrient emulsion was the smallest,and the centrifugal precipitation rate was 1.79%. The shelf life experiment showed that changes of mean particle size,ZETA potential and pH occurred during the first 60 days. With storage time increasing,particles in the emulsion continuously aggregated and precipitated,which aggravated the instability of the total nutrition emulsion. After 105 days,the characteristic of particles remained basically unchanged.