Oil-in-water type water-soluble antioxidant compound and preparation method thereof

Abstract

The invention discloses an oil-in-water type water-soluble antioxidant compound and a preparation method thereof. The oil-in-water type water-soluble antioxidant compound is prepared from the following components in percentage by mass by mixing: 71.5-94.45% of glycerol, 5-25% of natural vitamin E, 0.5-3% of an emulgator and 0.05-0.5% of green tea extract. The oil-in-water type water-soluble antioxidant compound is high in oxidation resistance, and is good in water solubility, stability and mouthfeel.

Description

technical field [0001] The invention relates to the field of food technology, in particular to an emulsified water-soluble composite antioxidant and a preparation method thereof. Background technique [0002] Foods with water as the main carrier, such as dairy products and vegetable protein drinks, are easily oxidized by oxygen, light, high temperature, metal ions, etc. because they are rich in unsaturated fatty acids, resulting in rancidity and destroying the product stability system. In order to avoid or delay the oxidation of fat in this type of product, in addition to avoiding various conditions that easily lead to fat oxidation during the entire production and distribution process, it is usually necessary to add antioxidants to the product. [0003] Natural vitamin E (VE) has strong antioxidant capacity, light resistance, and good thermal stability. Compared with synthetic antioxidants, it comes from nature and is more in line with modern consumers' pursuit of natural d...

AI Technical Summary

Problems solved by technology

However, natural vitamin E is an oil-soluble antioxidant and insoluble in water, and water is the most important ingredient in this type of product. Although natural VE can be added to products by means of shearing and homogenization, whether VE is good It is doubtful that the dispersion in the product system will contact with fat and exert antioxidant function

The cost of natural VE is relatively high. If the dispersion effect is not good, the anti-oxidation function will be greatly reduced, and the cost of the product will increase accordingly.

At present, there are researches to prepare water-soluble VE emulsion by dispersing VE in water by emulsification or embedding method. However, this method usually requires the use of a large amount of emulsifier, which brings poor sensory experience in the product. At the same time, VE and water A large difference in viscosity will lead to poor stability of the emulsion, which is prone to delamination or demulsification

[0004] Other food antioxidants also have many problems such as poor antioxidant effect, poor solubility, bad taste, and regulations not allowed, so they are not suitable for use in fat-containing foods with water as the carrier.

[0005] Tea polyphenols have strong antioxidant capacity, good water solubility, good stability, natural source, free radical scavenging ability and metal ion chelating ability, but they have the problem of bitter taste and poor taste, which limits their use

Compound VE with tea polyphenols, but the former is oil-soluble, while the latter is more water-soluble, and it is difficult to achieve the goal of good antioxidant capacity and stability by simple mixing