Micro-emulsion edible antioxidant product and preparation method thereof

A technology of antioxidants and natural antioxidants, applied in food preservation, application, food science, etc., can solve the problem that natural antioxidants cannot be uniformly dispersed, and achieve thermodynamic stability

Inactive Publication Date: 2010-11-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide an edible antioxidant product that can be used conveniently in oil-based and water-based food systems, to overcome the fact that the existing natural antioxidants cannot be uniformly dispersed and exert antioxidant properties when used in oil-based and water-based foods. Oxidation defects, expand its scope of application, improve the effectiveness of the product

Method used

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  • Micro-emulsion edible antioxidant product and preparation method thereof
  • Micro-emulsion edible antioxidant product and preparation method thereof
  • Micro-emulsion edible antioxidant product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Add 1.0kg vitamin E to 25kg 30°C 1,3-propanediol and dissolve it under stirring at 100rpm; after heating 25kg Triton165 to 30°C, slowly mix it with 49kg of water under stirring at 100rpm and keep the system temperature at 30°C , after it is mixed evenly, the 1,3-propanediol solution that will be dissolved with vitamin E is slowly added in this mixed solution, continue to stir, after straight system forms the semi-transparent liquid that disperses evenly, carry out packing (droplet diameter detection sees attached figure 1 ).

Embodiment 2

[0021] The ethanol extract of 1.0kg vitamin C, 10kg licorice is added in 30kg butanol under stirring at 500rpm rotating speed, after it dissolves, continue to add 50kg compound edible surfactant (25kg Tween 80+25kg Tween 40), continue to stir After mixing evenly, slowly add 9kg 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 (see the attached figure 2 ).

Embodiment 3

[0023] Take 20kg of grape seed extract, slowly add it to 40kg ethanol / glycerol mixture (30kg ethanol + 10kg glycerin) preheated to 40°C, dissolve it under stirring at 200rpm, continue to add 25kg Brij58 and mix evenly, finally Add 15kg soybean oil and mix well. 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 (see the attached image 3 ).

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Abstract

The invention discloses a micro-emulsion edible antioxidant product and a preparation method thereof and belongs to the filed of food ingredient production. The micro-emulsion edible antioxidant product takes commonly used natural antioxidant as a main functional component. The preparation method of the product is as follows: adding selected antioxidant which can be used in food and serves as the main functional component to a system which consists of edible surfactant, cosurfactant, water and/or edible oil while stirring, thus automatically forming transparent or translucent antioxidant emulsion the drop diameter of which is 5-100nm. The invention has the advantages that the prepared micro-emulsion antioxidant is thermodynamically stable and does not layer after long-term storage, can be evenly dispersed in oily and aqueous mediums, and is convenient for use, thus greatly improving the usage effect of natural antioxidant and expanding the application range thereof.

Description

technical field [0001] Microemulsion edible antioxidant product and preparation method. The present invention takes the oil and water insoluble natural food antioxidant as the main functional component, together with the edible surfactant and co-surfactant, the droplet diameter made by adding or not adding edible oil and / or water The transparent or translucent emulsion in 5-100nm can be used to delay or inhibit the oxidation of various foods, and belongs to the technical field of food ingredient production. Background technique [0002] Under the action of light, heat, oxygen in the air, water and enzymes in the food, food components, especially the oil in it, usually undergo complex changes such as deterioration and spoilage. The oxides and hydroperoxidation produced in this process Intermediate products such as substances are easily further oxidized and decomposed to produce volatile or non-volatile fatty acids, aldehydes, ketones, alcohols and other components. One will ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3463
Inventor 张连富高永欣
Owner JIANGNAN UNIV
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