| 摘要 |
PURPOSE:To obtain a colloid-chemically and biochemically stable fat emulsion capable of including and holding fat-soluble substances in large quantities by adding a polysaccharide deriv. contg. fatty acid or cholesterol substd. in a specified ratio. CONSTITUTION:Hydroxyl groups in polysaccharide such as pullulan, amylopectin, amylose, dextrin, cyclodextrin or dextran are substd. for fatty acid or cholesterol by 0.5-5 groups per 100 saccharide units to obtain a polysaccharide deriv. In the case of <0.5 degree of substitution, a stable fat emulsion is not obtd. In the case of >5 degree of substitution, it is difficult to synthesize the deriv. A fat emulsion is prepd. by adding the polysaccharide deriv. to oil such as fish oil or vegetable oil and water. The emulsification or uniform dispersion of a fat-soluble substance in the water is facilitated and especially fat-soluble chemicals can be solubilized in large quantities. The fat emulsion is widely applicable to food chemistry and other industry. |
