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Microemulsion polyunsaturated fatty acid product and preparation method thereof

A technology of unsaturated fatty acids and products, applied in the field of food ingredients production, can solve the problems of poor stability, uneconomical, unfavorable environmental protection, etc., and achieve the effect of thermodynamic stability

Inactive Publication Date: 2010-09-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The disadvantages of the above method are: the microencapsulation treatment needs to evaporate a large amount of water and consume a large amount of energy, which is neither economical nor environmentally friendly. At the same time, more wall materials need to be used, which further increases the product cost; The fat droplets formed after treatment have a larger particle size and poor stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Add 10kg of microalgae oil containing 40% DHA to 25kg of 30°C 1,3-propanediol, and dissolve it under stirring at 100rpm; after heating 25kg of Triton165 to 30°C, slowly mix it with 40kg of water under stirring at 100rpm and keep the system temperature After mixing evenly at 30° C., slowly add the 1,3-propanediol solution containing DHA microalgae oil into the mixed liquid, continue stirring until a uniformly dispersed translucent liquid is formed, and then pack it.

Embodiment 2

[0022] Add 20kg of deep-sea fish oil containing ARA 40% to 20kg of butanol under stirring at 500rpm, after it dissolves, continue to add 40kg of compound edible surfactant (20kg Tween 80+20kg Tween 40), and continue stirring until it is evenly mixed , slowly add 20kg of water, and continue stirring for 30 minutes to make it fully mixed (the system temperature is maintained at 70° C. during the entire mixing process). After the operation, the temperature of the system was naturally lowered to 30°C for packaging.

Embodiment 3

[0024] Take 31kg of linoleic acid with a purity of 98%, slowly add it to 15kg of ethanol / 1,3 propylene glycol mixture (10kg ethanol+5kg 1,3 propylene glycol) heated to 40°C in advance, and dissolve it under stirring at 200rpm Finally, continue to add 20kg of Brij58 and mix evenly, and finally add 34kg of water and stir until it is evenly mixed. During the process, the system temperature is always not lower than 40°C. After the mixing is completed, the temperature of the microemulsion is lowered to 30°C for packaging.

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PUM

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Abstract

The invention discloses a microemulsion polyunsaturated fatty acid product and a preparation method thereof, and belongs to the technical field of food ingredient production. The microemulsion polyunsaturated fatty acid product is a microemulsion product containing polyunsaturated fatty acid (PUFA), which can be uniformly and stably dispersed in a water-based food system. The method for preparing the microemulsion polyunsaturated fatty acid product comprises the following steps of: selecting common polyunsaturated fatty acid which can be used in foods to serve as a main functional component; and adding the polyunsaturated fatty acid into a mixed material consisting of edible surfactants, cosurfactants and water at the temperature of between 30 and 70 DEG C under the stirring condition (100 to 500 revolutions per minute) to prepare transparent or semitransparent emulsion with the droplet diameter between 5 and 100nm, which serves as a food strengthener for strengthening the polyunsaturated fatty acid in food processing.

Description

technical field [0001] A microemulsified polyunsaturated fatty acid product and a preparation method thereof. The present invention takes polyunsaturated fatty acid (or its fat, the same below) as the characteristic component, together with edible surfactant and co-surfactant, adding or not adding edible oil and water to make the droplet diameter The transparent or translucent emulsion in the range of 5-100nm can be used to strengthen the content of essential fatty acids in various foods, and belongs to the technical field of food ingredient production. Background technique [0002] Polyunsaturated fatty acids refer to fatty acids containing two or more double bonds. According to the position of the double bonds at the methyl end, polyunsaturated fatty acids are divided into ω-6 series and ω-3 series, linoleic acid and Arachidonic acid (ARA) belongs to the omega-6 series, and linolenic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) belong to the omega-3 s...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
Inventor 张连富高永欣
Owner JIANGNAN UNIV
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