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| Study on stability of clinical nutritional emulsionwith whole grain brown rice as matrix |
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| Abstract: |
| Taking deposition rate and milk precipitation rate as evaluation index，the effects of sucrose fatty acidester，distillation monostearin，carboxymethyl cellulose，xanthan gum，sodium alginate，guar gum，microcrystallinecellulose and homogeneous conditions on stability of clinical emulsion with whole grain brown rice as matrix werestudied，and the stabilizer，emulsifier and homogeneous conditions were optimized and determined. The results showedthat the best emulsifier was sucrose fatty acid ester and distillation monostearin with ratio of 5∶5，and the dosage ofmixed emulsifier was 0.1%. The best stabilizer was mixture of 0.05% carboxymethyl cellulose，0.15% guar gum and 0.25%microcrystalline cellulose. And the optimum homogeneous conditions were as follows：homogenization pressure of 20MPa，homogenization temperature at 60℃ and 2 times. |
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