乳化盐

乳化盐

1

乳化盐对干酪粉物理化学特性的影响

Study on emulsifying salt to physicochemical properties of cheese powder
2

乳化盐在重制奶酪生产中的作用

Function of emulsifying salts on the processed cheese making
3

实验结果表明，表面活性剂除了能降低界面张力外，还有利于增加体系的粘度，碱能促进原油的乳化，盐对复合体系相行为变化比较敏感。

The experimental results show that surfactant not only reduces IFT , but also accelerate the emulsification of oil ; salt is sensitive to the phase behavior changes of the compound system .
4

结果表明，产品基本品质良好，润湿能力、乳化抗酸能力、乳化抗高温能力、乳化抗盐能力优异，大大优于普通磷脂。

The result demonstrated that the product has good quality and wetting ability . At the same time , it show good acid-resistant , heat-resistant , salt-resistant ability in emulsion stability test .