| abstract |
The invention belongs to the field of food, and relates to a W/O/W emulsion suitable for encapsulating free amino acids. The W/O/W emulsion of the present invention is composed of the following components by mass percentage: free amino acid: 0.625%-0.938%; sodium chloride: 0.1%-0.2%; lipophilic emulsifier: 1%-1.5% ; lipid material: 20%-25%; gum arabic: 0.8%-1.2%; xanthan gum: 0.05%-0.15%; water: balance; wherein, the free amino acids are acidic amino acids, neutral amino acids, alkalis any of the amino acids; in a W/O/W emulsion encapsulating free amino acids, the inner aqueous phase consists of free amino acids, sodium chloride, and a portion of water; the oil phase consists of lipophilic emulsifiers and lipid materials ; The outer water phase is composed of gum arabic, xanthan gum and the rest of the water; the initial encapsulation rate of free amino acids in the W/O/W emulsion encapsulating free amino acids is above 86%; placed at 4°C for 2 After a month, it is still not delaminated, and the encapsulation rate of free amino acids is still maintained at 80% and above. |