资料摘要
资料下载黑米牛乳粒径分布较纯牛乳体系发生明显变化,其中,黑米颗粒的粒径要远大于纯牛乳的粒径,粒径较大的黑米颗粒会导致整个体系更易发生沉淀现象。基于此,试验选用食品工业常规胶体结冷胶和MCC 来悬浮黑米颗粒,并以空白为对照,比较不同稳定剂对黑米牛乳稳定的效果。利用Malvern 粒度仪测定牛乳的粒径分布,以及利用Turbiscan 技术测定牛乳体系的稳定动力学参数SI和体系粒子沉淀速率,结果表明,添加有结冷胶的黑米牛乳和空白对照组的粒径分布基本相同, 而添加有MCC 的黑米牛乳的粒径分布却有显著改变,说明两者对体系稳定的机理不同,说明MCC 和结冷胶对沉淀现象都具有显著改善作用,但结冷胶对颗粒的悬浮能力较MCC 更强,更适合于黑米牛乳体系的悬浮。
如何实现对低粘度流体进行高精度测量
简介:Analyzing highly liquid products such as vaccines or water-based formulations is a delicate matter as traditional techniques are insensitive to low viscosities. Fluidicam technology allows for fast and precise measurements even for low viscosity products with minimal sample volume.
多重光散射仪在药物制剂中的应用
简介:The world of drug delivery is getting every day more efficient with new product forms, which are directly targeting the deficient organs. Colloidal systems such as emulsions (simple or multiple) or nanoparticle suspensions are now widely used as drug carriers or nutritional solutions in this respect. These new product forms allow better targeting and assimilation for the patient, and give rise to new solutions for drug designers. However, the stability of these inherently unstable colloidal systems makes them complex to formulate and study.
多重光散射仪在石油领域中的应用
简介:Asphaltenes are causing major problems in the extraction process of crude oil as they can lead to fouling & clogging in pipes or even in the entire well when they aggregate. Moreover asphaltenes play the role of natural emulsifier which stabilises water-in-oil emulsions formed during production of crude oil. Asphaltenes also have an impact on the refinery efficiency and the fuel oil quality. To overcome these technical issues, chemical additives are used. It is therefore important to have a technique that can identify the most suitable additive, but also to measure accurately the stability of oil or emulsions
多重光散射仪在食品/化妆品领域中的应用
简介:介绍多重光散射仪/稳定性分析仪在食品化妆品行业中的应用概况,该仪器适用于研发、质量控制、工艺优化等阶段,可用于分析所有液态分散体系的物理不稳定现象。
Gelling of an emulsion
简介:Gelling can be obtained through two main mechanisms: creation of a network due to a reticulation of polymers (it is the case for gelatin) or aggregation of particles (it is the case in yogurt). In the cosmetics industry it is commonly used to get various textures.
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