Emulsification technology for water-in-oil emulsion of soybean salad oil

Chitosan-alginate microcapsules for albumin and insulin release were researched, of which preparation technology was only applicable in laboratory. In this paper hydrophilic-lipophilic balance (HLB) of salad oil-water system was determined by standard emulsifier, while the HLB value of monoglyceride was measured by oil-water system. Composite emulsifiers were chosen according to the principle of HLB, molecular structure, molecular weight and the species of hydrophilous-hydrophobic groups of emulsifier. The mechanism of emulsifying efficiency of different composite emulsifiers was discussed. The methods of selecting composite emulsifiers were investigated. The effect of emulsfication process parameters on emulsifying efficiency was studied. The result showed that the highest emulsifying efficiency could be obtained at emulsion ingredient of 5.5 g composite emulsifiers: 47.2 g salad oil: 47.2 g aqueous solution and emulsified mixture stirred at 1000 r/min for 20 min. The work may provide a basis for preparing chitosan-alginate microcapsules on a large scale.