期刊名称：Acta Universitatis Cibiniensis. Series E: Food Technology
印刷版ISSN：2344-150X
出版年度：2017
卷号：21
期号：2
页码：25-32
DOI：10.1515/aucft-2017-0012
语种：English
出版社：Walter de Gruyter GmbH
摘要：In this paper emulsifying effects of seven emulsifiers including Tween 80, Span 80, tripolyglycerol monostearate, sodium stearoyl lactylate, sucrose ester, soy lecithin and monoglyceride on phytosterol in milk were investigated using single factor test and fractional factorial design. The addition for seven emulsifiers were in the following concentrations: 0.1%, 0.2%, 0.3%, 0.4%, 0.5% and 0.6%. The results revealed that tripolyglycerol monostearate, sucrose ester and monoglyceride had a significant emulsifying effect on phytosterol in milk, Tripolyglycerol monostearate showed a positive emulsifying effect on phytosterol in milk, while sucrose ester and monoglyceride exhibited a negative emulsifying effect on phytosterol in milk.
关键词：emulsifier ; phytosterol ; single factor test ; fractional factorial design ; emulsifying effectiveness
