| 摘要 |
PURPOSE: Provided is a process for preparing emulsion liquid useful for a fruit cap to protect a fruit by allowing emulsion material to contain a surfactant and emulsifying with purified water. Therefore, obtained emulsion liquid is coated on a conventional paper cap to produce a fruit cap having excellent light transmittance, air permeability, waterproof or damp-proof properties. CONSTITUTION: Emulsion material such as edible vegetable oil or wax including paraffin wax, Carnauba wax, etc. is liquified by increasing the temperature to its melting point, mixed with 10 to 30% by weight of a surfactant selected from a cationic, anionic or nonionic surfactant, based on the weight of the emulsion material, emulsified with purified water and then heated to 85 to 95 deg.C while agitating to produce a mixed solution. The mixed solution is added with 70 to 350% by weight of purified water and agitated until the emulsion reaction is completed. The edible vegetable oil is selected from soybean oil, corn oil, sesame oil, perilla oil, sunflower oil, peanut oil, castor oil, camellia oil or rice bran oil. |
