| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing liquid-film nanocapsule food comprising applying shear stress to obtain droplets each having a diameter of ≤200 nm comprising oil-soluble food component liquid and preventing association thereof so as to obtain stable liquid-film nanocapsule food. <P>SOLUTION: The method for producing liquid-film nanocapsule food comprises emulsifying a composition comprising (1) water, (2) a water-soluble surface active surfactant, (3) at least one kind of a water-soluble polymer emulsified stabilizer selected from methyl cellulose and casein sodium, (4) an oil-soluble surface active surfactant and (5) the oil-soluble food components, and formulated so that the formulation ratio of the water-soluble polymer emulsifying stabilizer to the water is 0.2-2.0 wt.% , that of the oil-soluble surface active surfactant to the oil-soluble food component is 1.0-5.0 wt.%, and that of the water-soluble surface active surfactant to the water is 1.0-10.0 wt.% under such a condition as to have a space of 20-30 μm and a circumferential velocity of 13-24 m/s using a rotor/stator type homogenizer. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
