Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Application of mixed emulsifier in emulsification of gardenia blue[J]. Science and Technology of Food Industry, 2013, (13): 264-267. DOI: 10.13386/j.issn1002-0306.2013.13.065
Citation: Application of mixed emulsifier in emulsification of gardenia blue[J]. Science and Technology of Food Industry, 2013, (13): 264-267. DOI: 10.13386/j.issn1002-0306.2013.13.065
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Application of mixed emulsifier in emulsification of gardenia blue

    Abstract
  • The application of mixed emulsifier in emulsification of gardenia blue was studied. The hydrophilic and lipophilic balance (HLB) value for emulsion was confirmed to be 3.5.With the formula experiments the best mixed emulsifier was proved to be composed of 50% monoglyceride, 20% oleic acid and 30% Span-60.The orthogonal design experiments showed that the optimum conditions for emulsification were as follows: the addition of mixed emulsifier 1% , homogeneous time 30min, homogeneous temperature 65℃ and strring speed 1200r/min. Under these conditions, the precipitation capacity was 1.02g.
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