| abstract |
The invention discloses a method for preparing a water-in-oil-in-water double emulsion gel stabilized by starch-based nano-particles. As the oil phase, the W 1 /O-type primary emulsion was prepared by a high-pressure microfluidic method; then the primary emulsion was added to the water phase W 2 containing nanogels, and a stable water-in-oil-in-water double-layer was obtained by high shear treatment. lotion gel. In the present invention, the nanogel can be adsorbed on the surface of the W 1 /O droplet, and by forming a dense interface film, the droplet coalescence and Ostwald ripening can be suppressed, which is beneficial to the stability of the double emulsion (30d). The edible double emulsion prepared in the present invention has a particle size of 25 μm-60 μm, the preparation method is simple, and can be widely used in the fields of food, cosmetics and pharmaceuticals. |