It is understood that: oleic acid Pure oleic acid is a colorless oily liquid with the smell of animal oil or vegetable oil. The color gradually becomes darker after being left in the air for a long time. Industrial products are yellow to Red oily liquid with the smell of lard. Oleic acid is found in almost all fatty foods and is the most common unsaturated fatty acid component.
Oleic acid can be used as an emulsifier and its advantages and disadvantages:
The emulsification process is to reduce the interfacial tension between immiscible liquids to a certain level. The process of forming an emulsion. Oleic acid has unsaturated fatty acid properties and interacts with water molecules through hydrophilic groups to form emulsified droplets. Oleic acid has good emulsifying properties and can mix water and oil together to form a stable emulsion. Because one end of the oleic acid molecule is highly hydrophilic and can interact with water molecules, the other end is highly lipophilic and can interact with oil molecules. This molecular structure allows oleic acid to form a thin film between water and oil, mixing them together stably. In the food industry, oleic acid can be used as an emulsifier to mix water and oil to make various foods. , such as salad dressing, cream, etc., can also be used to make cosmetics and medicines.
The advantages of oleic acid as an emulsifier: low production cost, good stability, and controllable
Oleic acid can be used in combination with other emulsifiers. Improve its surface properties and stability to achieve better emulsification effect. The size and shape of the oleic acid emulsion droplets can be adjusted, such as preparing food emulsions with different colors, tastes, and nutritional ingredients, which can be adjusted according to needs.
Disadvantages of using oleic acid as an emulsifier: low surface activity, unstable emulsification effect, and restricted use conditions
Oleic acid as the main emulsifier When used, its surface activity is low and it is difficult to meet the emulsification process of some special needs. When used as the main emulsifier, precipitation and stratification are prone to occur. In addition, when used as the main emulsifier, it requires higher temperature and stirring speed, and is easily affected by other factors and loses the emulsification effect.
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