Application of modified tea polyphenol to fatty foods

A fat-soluble tea polyphenol, tea polyphenol technology, applied in the application, food preservation, food science and other directions, can solve the problems such as the decrease of the activity of modified tea polyphenols and the reduction of the number of active hydroxyl groups, so as to enhance the solubility and improve the utilization. rate, stable performance

Inactive Publication Date: 2010-05-19
HANGZHOU QINYUAN NATURAL PLANT HIGH TECH LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, on the one hand, the chains connected by tea polyphenols reduce the number of active hydroxyl groups, and on the other hand, they produce the shielding effect of the chains, which reduces the activity of modified tea polyphenols.

Method used

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  • Application of modified tea polyphenol to fatty foods
  • Application of modified tea polyphenol to fatty foods

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] Add 10 mg of citric acid to 100 mg of modified fat-soluble tea polyphenols, mix well to make a compound mixture, and then add it to 1 kg of soybean salad oil. Compared with the antioxidant effect of adding 100mg / kg fat-soluble tea polyphenol (LTP) or 100mg / kg synthetic antioxidant tert-butylhydroquinone (TBHQ) to salad oil alone, according to GB / T5009. 37-1996 method was used to measure the amount of peroxide generation (POV), and the results are shown in Table 1. The lower the amount of peroxide generation, the higher the POV inhibition rate, and the stronger the antioxidant effect on salad oil.

[0021] Table 1 The antioxidant effect of compound mixture, LTP and TBHQ on salad oil (n=3)

[0022]

[0023] This result shows that the POV inhibition rate of the compound mixture (modified tea polyphenols added with citric acid) is equivalent to that of TBHQ, but significantly higher than that of LTP at the same concentration, indicating that citric acid has a good syner...

example 2

[0025] In this example, the oil-in-water high-fat emulsified food is linoleic acid emulsion.

[0026] 10 mg of modified fat-soluble tea polyphenol (LTP) and 100 mg of water-soluble tea polyphenol (TP) were mixed, and then added to 1 kg of linoleic acid emulsion. Compared with the antioxidant effect of adding 100mg / kg water-soluble tea polyphenols or 100mg / kg modified fat-soluble tea polyphenols to the linoleic acid emulsion, the results are shown in Figure 1 and Figure 2. It can be seen from the figure that they can all reduce the POV value (Figure 1) and MDA value (Figure 2) of linoleic acid, showing antioxidant effect, but the effect of TP and LTP combined application is significantly higher than their single treatment Group. It can be seen that the combination of TP and LTP in a high-fat emulsification system will produce complementarity and show a good synergistic effect, and its antioxidant capacity will be further enhanced.

example 3

[0028] In this example, the water-in-oil type high-fat emulsified food is margarine.

[0029] Make the compound mixture that following three kinds of concentrations are 100mg / kg: 1. LTP and sucrose ester, LTP: sucrose ester=10: 1; 2. LTP and TP, LTP: TP=10: 1; 3. LTP, TP and sucrose ester, LTP: TP: sucrose ester = 10:1:0.1.

[0030] In 1kg of margarine, add the above three compound mixtures separately, and store them at room temperature for 10 days and 30 days, compare with the antioxidant effect of the same concentration of LTP alone in margarine, and measure the amount of peroxide generation Determination, the change of its POV value is shown in Table 2:

[0031] Antioxidant effect (n=3) of compound mixture of table 2 and independent LTP in margarine

[0032]

[0033] In the table: 1-control group; 2-add LTP alone; 3-add the mixture of LTP and TP; 4-add the mixture of LTP and sucrose ester; 5-add the mixture of LTP, TP and sucrose ester.

[0034] The results show that ...

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Abstract

The invention relates to an application of modified tea polyphenol to fatty foods, in which synergists are added to modified fat soluble tea polyphenol and then the tea polyphenol is added to the fatty foods so as to improve antioxidant capacity of fat or high-fat foods. For animal edible oil, plant edible oil or fried foods, the added synergists comprise one or more components comprising citric acid, gallic acid, vitamin C or vitamin E; for oil-in-water type high-fat emulsified foods, the added synergists comprise water-soluble tea polyphenol; and for water-in-oil type high-fat emulsified foods, the added synergists comprise one or the mixture of sucrose ester and the water soluble tea polyphenol. The invention has simple application method without toxic and side effect, enables the performance of the fatty foods to be stabilized, and fundamentally solves contradiction that because of high water-solubility, the tea polyphenol cannot be applied to fatty foods directly.

Description

technical field [0001] The invention relates to the application of modified tea polyphenols in oily food and belongs to the field of agricultural product processing. Background technique [0002] At present, the most commonly used synthetic antioxidants such as butyl hydroxyanisole (BHA), dibutyl hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) are the most commonly used oils and fats and their products, because of their safety problems , does not meet people's requirements for green health, and is difficult to be accepted by consumers. As a food additive, although tea polyphenols have a good antioxidant effect on oil, it is difficult to be directly applied to oily food because of its strong water solubility, and emulsification technology is basically used at home and abroad. Although this technology can solve the problem of the solubility of tea polyphenols in oily foods, the cost increases, and most of the emulsifiers appear in the salad oil, making the salad oil u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3544
Inventor 张铰铣杨贤强
Owner HANGZHOU QINYUAN NATURAL PLANT HIGH TECH LIMITED
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