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Moringa oil emulsion

A technology of Moringa oil and emulsion, which is applied in the direction of emulsion delivery, plant raw materials, cardiovascular system diseases, etc., can solve the problems of scarce sources, high price, waste, etc., to improve bioavailability, reduce edible volume, and avoid high The effect of consumption

Inactive Publication Date: 2012-06-27
昆明金大毫生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moringa oil has a good curative effect in the prevention and treatment of high blood pressure, but because it tastes bad when taken directly, when it is used directly as cooking oil, it will be expensive because of its scarce source, which makes it difficult for ordinary people to accept. Second, the nutrients in it will be lost and changed due to high-temperature cooking, resulting in waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A. Prepare materials according to the following mass parts:

[0032] Moringa oil 30 kg

[0033] Tween-60 2.57 kg

[0034] Lecithin 0.43 kg

[0035] 18.2 megohm deionized water 66.78 kg

[0036] Sodium benzoate 0.02 kg

[0037] Xylitol 0.2 kg

[0038] 100 kg in total

[0039] B. Add the mixed emulsifier Tween-60 and lecithin with an HLB value of 13 to the Moringa oil in the above step A, and stir for 5 minutes at a stirring speed of 500 rpm to fully mix the Moringa oil and the emulsifier. uniform;

[0040] C. Heat the mixture obtained in step B to 50°C, add 66.78 kg of 18.2 megohm deionized water at a temperature of 50°C, and stir for 1min at a stirring speed of 8000 rpm;

[0041] D, in the mixture of C step, add the sodium benzoate and xylitol of A step, stir 1min under the stirring speed of 8000 revs / min, obtain Moringa oil emulsion.

Embodiment 2

[0043] A. Prepare materials according to the following mass parts:

[0044] Moringa oil 45 kg

[0045] Tween-80 5kg

[0046] 18.2 megohm deionized water 49.5 kg

[0047] Potassium sorbate 0.2 kg

[0048] Sorbitol 0.3 kg

[0049] 100 kg in total

[0050] B. Add Tween-80 with an HLB value of 15 to the Moringa oil in the above step A, and stir for 3 minutes at a stirring speed of 600 rpm to fully mix the Moringa oil and the emulsifier;

[0051] C. Heat the mixture obtained in step B to 70°C, add 49.5 kg of 18.2 megohm deionized water with a temperature of 70°C, and stir for 3min at a stirring speed of 4000 rpm;

[0052] D, in the mixture of C step, add the potassium sorbate and sorbitol of A step, stir 3min under the stirring speed of 4000 rev / mins, get Moringa oil emulsion.

Embodiment 3

[0054] A. Prepare materials according to the following mass parts:

[0055] Moringa oil 45 kg

[0056] Tween-20 9.5 kg

[0057] Span-80 0.3 kg

[0058] Span-85 0.2 kg

[0059] 18.2 megohm deionized water 44.3 kg

[0060] Ethylparaben 0.2 kg

[0061] Sorbitol 0.5 kg

[0062] 100 kg in total

[0063] B. Add mixed emulsifiers Tween-20, Span-80 and Span-85 with an HLB value of 16 to the Moringa oil in the above step A, and stir for 4 minutes at a stirring speed of 550 rpm to make the spicy Fully mix wood oil and emulsifier;

[0064]C. Heat the mixture obtained in step B to 60°C, add 44.3kg of 18.2 megohm deionized water at a temperature of 60°C, and stir for 2min at a stirring speed of 6000 rpm;

[0065] D, in the mixture of C step, add the ethylparaben and sorbitol of A step, stir 2min under the stirring velocity of 6000 rev / mins, get Moringa oil emulsion.

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PUM

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Abstract

The invention provides a moringa oil emulsion, which comprises the following components by weight percent: 30-45% of moringa oil, 3-10% of emulsifier, 0.02-0.2% of preservative agent, 0.2-0.5% of flavoring, and the balance of water. By using the active ingredients as oil phase, the edible volume can be reduced, thereby avoiding the high consumption caused by directly using the moringa oil as cooking oil and the nutrients loss and change caused by high-temperature cooking. Eating in emulsion manner is good in taste and is convenient to eat, and the most important is that the biologic use of moringa oil is increased and the curative effect is enhanced. The invention provides a promising preparation for hydrophobic medicament and enteral nutrient orally-taken medicament.

Description

technical field [0001] The invention relates to an emulsion, in particular to a Moringa oil emulsion and a preparation method thereof, belonging to the technical field of plant extract processing. Background technique [0002] Moringa is an important oil plant, and Moringa oil is a vegetable oil containing a large amount of monounsaturated fatty acids extracted from Moringa seeds. Contain 24.5~29.4% Moringa oil in Moringa seed (kernel shell ratio is 7: 3), contain the oleic acid of about 70% in Moringa oil, be the main source of dietary monounsaturated fatty acid, in addition, because Moringa The oil has good aroma fixation and excellent oxidation stability, and at the same time, it is durable and not easy to be corrupted. Therefore, as an excellent edible oil raw material, it is more beneficial to human health than olive oil. For a long time, Moringa oil has been widely used in nutraceuticals, medicines, cosmetics and other functional foods. In foreign countries, Moringa ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/185A61K9/107A61P9/12
Inventor 段琼芬马李一王有琼张重权
Owner 昆明金大毫生物科技有限公司
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