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DHA emulsion, preparation method thereof and applications thereof in UHT liquid milk

A technology of emulsion and emulsifier, which is applied in application, dairy products, food preparation, etc., can solve problems such as easy clogging of filter membranes, high cost, and fishy smell, and achieves expansion of flexibility, application range, and thermal stability Improved performance and good thermal stability

Inactive Publication Date: 2013-12-04
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

DHA is highly unsaturated, easily oxidized, and then produces fishy smell, which seriously affects product quality
At present, DHA emulsion can solve the oxidation problem of DHA to a certain extent, but its stability under high temperature conditions (such as UHT sterilization) is still not ideal, so that it cannot be added to the product and then sterilized at high temperature together with the product, which affects Application range of DHA emulsion
In order to avoid high-temperature oxidation of DHA emulsion, DHA emulsion is often added to the product aseptically after membrane filtration sterilization. However, since the fat-soluble components in DHA emulsion are easy to block the filter membrane, the filter membrane needs to be frequently sterilized. Replacement will increase the cost, and the sterilization effect is not ideal; at the same time, the transportation and processing costs of the sterile emulsion after membrane filtration are also very high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0016] 1. Raw materials (100kg in total).

[0017] Algae oil or fish oil: 15kg, of which DHA content ≥ 35%;

[0018] Emulsifier: 2kg, composed of sucrose fatty acid esters and mono-diglycerides in a weight ratio of 7:1;

[0019] Stabilizer: 0.5kg, composed of xanthan gum and agar in a weight ratio of 3:2;

[0020] Antioxidant: 0.8kg, composed of tocopherol, ascorbic acid and lecithin in a weight ratio of 1:1:2;

[0021] The remainder is water.

[0022] 2. Preparation method.

[0023] a. Mix the emulsifier, water-soluble antioxidant and stabilizer with water, and hydrate at a temperature of 10°C for 2 hours to make a water phase;

[0024] b. Mix and stir fish oil or algae oil and fat-soluble antioxidant at a stirring speed of 300 rpm for 5 minutes to form an oil phase;

[0025] c. Slowly add the oil phase to the water phase by high-speed shearing, the high-speed shearing speed is 3000 rpm, and the duration is 20 minutes to make a coarse emulsion;

[0026] d. Homogenize th...

no. 2 example

[0028] 1. Raw materials (100kg in total).

[0029] Algae oil or fish oil: 10kg, of which DHA content ≥ 35%;

[0030] Emulsifier: 10kg, composed of sodium starch octenyl succinate and whey protein 2:1;

[0031] Stabilizer: 0.3kg, composed of sodium hydroxymethylcellulose and sodium alginate in a weight ratio of 2:1;

[0032] Antioxidant: 1.0kg, composed of tocopherol, ascorbyl palmitate and EDTA in a weight ratio of 3:1:1;

[0033] The remainder is water.

[0034] 2. Preparation method.

[0035] a. Mix the emulsifier, water-soluble antioxidant and stabilizer with water, and hydrate at a temperature of 9°C for 24 hours to make a water phase;

[0036] b. Mix and stir fish oil or algae oil and fat-soluble antioxidant at a stirring speed of 600 rpm for 30 minutes to form an oil phase;

[0037] c. Slowly add the oil phase to the water phase by high-speed shearing, the high-speed shearing speed is 3500 rpm, and the duration is 25 minutes to make a coarse emulsion;

[0038] d. H...

no. 3 example

[0040] 1. Raw materials (100kg in total).

[0041] Algae oil or fish oil: 20kg, of which DHA content ≥ 35%;

[0042] Emulsifier: 3kg, composed of sorbitan ester, polyoxyethylene sorbitan ester and sodium caseinate in a weight ratio of 1:1:8;

[0043] Stabilizer: 0.2kg, composed of carrageenan and guar gum in a weight ratio of 1:1;

[0044] Antioxidant: 0.3kg, composed of ascorbic acid and ascorbyl palmitate in a weight ratio of 4:1;

[0045] The remainder is water.

[0046] 2. Preparation method.

[0047] a. Mix emulsifier, water-soluble antioxidant and stabilizer with water, and hydrate at 8°C for 12 hours to make a water phase;

[0048] b. Mix and stir fish oil or algae oil and fat-soluble antioxidant at a stirring speed of 1000 rpm for 15 minutes to form an oil phase;

[0049] c. Slowly add the oil phase to the water phase through high-speed shearing, the speed of high-speed shearing is 3000 rpm, and the duration is 30 minutes to make a coarse emulsion;

[0050] d. Ho...

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PUM

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Abstract

The invention relates to a DHA emulsion, and particularly to a DHA emulsion with good thermal stability. Every 100 g of raw material for preparing the DHA emulsion comprises 10 to 20 g of algae oil or fish oil, 2 to 12 g of emulsifiers, 0.1 to 1 g of stabilizers, and 0.2 to 1.0 g of antioxidants, with the balance being water. The antioxidants comprise water-soluble antioxidants and fat-soluble antioxidants. The emulsifiers comprise one type or a combination of several types of emulsifiers selected from starch sodium octenyl succinate, soy lecithin, mono- and diglycerides, sorbitan esters, polyoxyethylene sorbitan esters, sucrose fatty acid ester, whey protein, and sodium caseinate. The DHA emulsion has good thermal stability, and thus when the DHA emulsion is added into a product, the DHA emulsion and the product can be sterilized together at a high temperature, so that the DHA emulsion is improved in flexibility and range of application in production. The invention also provides a preparation method of the DHA emulsion and applications of the DHA emulsion in UHT liquid milk.

Description

technical field [0001] The invention relates to a DHA emulsion, especially a DHA emulsion with good thermal stability, a preparation method thereof and an application in UHT liquid milk. Background technique [0002] DHA (docosahexaenoic acid), a polyunsaturated fatty acid that is very important to the human body, is often added to food as a nutritional enhancer. DHA is highly unsaturated and easily oxidized, resulting in a fishy smell, which seriously affects product quality. At present, DHA emulsion can solve the oxidation problem of DHA to a certain extent, but its stability under high temperature conditions (such as UHT sterilization) is still not ideal, so that it cannot be added to the product and then sterilized at high temperature together with the product, which affects The scope of application of DHA emulsion. In order to avoid high-temperature oxidation of DHA emulsion, DHA emulsion is often added to the product aseptically after membrane filtration sterilizatio...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23C9/152A23L33/115A23L33/12
Inventor 邢慧敏桂仕林生庆海
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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