首页>
外国专利>
Emulsification stability evaluation method and emulsifier evaluation method
Emulsification stability evaluation method and emulsifier evaluation method
展开▼
机译：乳化稳定性评价方法和乳化剂评价方法
展开▼
页面导航
摘要
著录项
相似文献
摘要
PROBLEM TO BE SOLVED: To provide an evaluation method of emulsion stability capable of rapidly and properly evaluating the emulsion stability of an emulsion, an evaluation method of an emulsifier capable of rapidly and appropriately evaluating the emulsifying capacity of the emulsifier in the emulsion, and food and drink that are can easily suppress lowering in the emulsion stability.;SOLUTION: The first evaluation method of emulsion stability includes a heating process for heat-treating the emulsion, a separation process for centrifugally separating the emulsion, after the heating process into water phase and oil phase and a concentration measuring process for measuring the concentration of protein contained in the oil phase and the emulsion stability of the emulsion is evaluated, on the basis of the concentration of protein. The second evaluation method of the emulsion stability includes a heating process and a hydrophobic degree measuring method for measuring the surface hydrophobic degree of protein contained in the emulsion, after the heating process and the emulsion stability of the emulsion is evaluated, on the basis of the surface hydrophobic degree. These evaluation methods for the emulsion stability are utilized in the evaluation method of the emulsifier, and food and drink contains the emulsion or the emulsifier evaluated by these evaluation methods.;COPYRIGHT: (C)2007,JPO&INPIT
展开▼
