油包水乳化体系稳定性的研究与分析

doi:10.3969/j.issn.1001-1803.2020.08.010

摘要/Abstract

摘要：

主要对影响油包水乳化稳定性的各种因素进行了讨论。通过对乳化剂、油相原料、水相原料、粉体等原料因素,以及生产过程中温度、黏度等工艺条件因素进行分析,对一些现象进行了定性解释。

Abstract:

The factors that affect the stability of water-in-oil emulsions were mainly discussed. Through the analysis of emulsifiers, oil-phase raw materials, water-phase raw materials, powders and other raw material factors, as well as the process conditions such as temperature and viscosity in the preparation process, some phenomena were qualitatively explained.

Key words: water-in-oil emulsion, stability, emulsifier, temperature, viscosity

中图分类号:

O648.2

张冉冉,杜玉兰,范培浩,张云贤. 油包水乳化体系稳定性的研究与分析[J]. 日用化学工业, 2020, 50(8): 566-571.

ZHANG Ran-ran,DU Yu-lan,FAN Pei-hao,ZHANG Yun-xian. Study and analysis on the stability of water-in-oil emulsions[J]. China Surfactant Detergent & Cosmetics, 2020, 50(8): 566-571.

图/表 4

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