硬脂酸淀粉酯
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硬脂酸淀粉酯的乳化稳定性随取代度、硬脂酸淀粉酯用量以及油水比的增加而增加，随温度的升高而降低。
The emulsifying stability of the starch stearate increases with the increase of DS, dosage of starch stearate, and ratio of oil to water, but decreases with the increase of temperature.
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