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Microemulsified essence and preparing method thereof

A micro-emulsion and essence technology, applied in the field of food and beverage additives, can solve the problems of stratification, oil slick, uneven distribution of emulsified essence, etc., and achieve the effect of high concentration, natural aroma and high content of aroma base

Inactive Publication Date: 2015-01-28
HANGZHOU HANGMAN FLAVORS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, provide a microemulsified essence and its preparation method, and solve the problems of uneven distribution of emulsified essence in the prior art, stratification and oil slicks when placed for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Preparation of Sweet Orange Microemulsion Essence

[0024] Recipe: Tween-80: 6Kg; Sucrose Ester-11: 5Kg; Ten Polyglycerol Monooleate: 12Kg; Propylene Glycol: 20Kg; Purified Water: 20Kg; Sweet Orange Oil: 15Kg.

[0025] Preparation:

[0026] (1) Mix 6Kg of Tween-80, 5Kg of sucrose-11, 12Kg of decaglycerol monooleate, and 20Kg of purified water, heat and stir in a water bath at 80°C for 20 minutes;

[0027] (2) Cool the system obtained in step (1) to room temperature, then add 15Kg of sweet orange oil, and stir for 10 min;

[0028] (3) in the system that step (2) obtains, add the propylene glycol of 20Kg, continue stirring 30min;

[0029] (4) Obtain a clear, transparent and stable sweet orange microemulsion flavor product with a certain viscosity.

Embodiment 2

[0031] Preparation of Sweet Orange Microemulsion Essence

[0032] Formula: Tween-80: 12Kg; Sucrose Ester-11: 8Kg; Ten Polyglycerol Monooleate: 18Kg; Propylene Glycol: 35Kg; Purified Water: 35Kg; Sweet Orange Oil: 35Kg.

[0033] Preparation:

[0034] (1) Mix 12Kg of Tween-80, 8Kg of sucrose ester-11, 18Kg of decaglycerol monooleate, and 35Kg of purified water, heat and stir in a water bath at 100°C for 30 minutes;

[0035] (2) Cool the system obtained in step (1) to room temperature, then add 35Kg of sweet orange oil, and stir for 15 minutes;

[0036] (3) in the system that step (2) obtains, add the propylene glycol of 35Kg, continue stirring 40min;

[0037] (4) Obtain a clear, transparent and stable sweet orange microemulsion flavor product with a certain viscosity.

Embodiment 3

[0039] Preparation of Sweet Orange Microemulsion Essence

[0040] Formula: Tween-80: 9Kg; Sucrose Ester-11: 8Kg; Ten Polyglycerol Monooleate: 18Kg; Propylene Glycol: 35Kg; Purified Water: 35Kg; Sweet Orange Oil: 35Kg.

[0041] Preparation:

[0042] (1) Mix 9Kg of Tween-80, 8Kg of sucrose-11, 18Kg of decaglycerol monooleate, and 35Kg of purified water, heat and stir in a water bath at 100°C for 25 minutes;

[0043] (2) Cool the system obtained in step (1) to room temperature, then add 35Kg of sweet orange oil, and stir for 13 minutes;

[0044] (3) in the system that step (2) obtains, add the propylene glycol of 35Kg, continue stirring 35min;

[0045] (4) Obtain a clear, transparent and stable sweet orange microemulsion flavor product with a certain viscosity.

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Abstract

The invention relates to technologies in the field of food additives and food beverage processing, and particularly relates to a transparent oil-in-water essence dispersion system. Prepared microemulsified essence can be widely used in each food industry. An oil-soluble essence base and food-level surfactants are adopted as main raw materials. The microemulsified essence is prepared by steps of: mixing tween-80, sucrose ester-11, decaglycerol monooleate and purified water, heating in a water bath having a temperature of 80-100 DGE C under stirring for 20-30 min, cooling to room temperature, adding the oil-soluble essence base, stirring for 10 min, adding propylene glycol adopted as an assistant surfactant, and stirring for 30-40 min to obtain a finished product that is the clear, transparent and stable microemulsified essence with certain viscosity. The product is stable, and is free of layering, floating oil, and other phenomena after the product is put at room temperature for long time. The product can maintain stability and uniformity for a long time at a low temperature (-15-0 DEG C) or a high temperature (40-50 DEG C). The product is free of layering after being centrifuged for 15 min at a speed of 3000 r / min. The product is high in essence base content and high in concentration. A large amount of natural oil type essence raw materials can be added. The product is natural and true in fragrance, can be rapidly dispersed in water and is free of floating oil.

Description

technical field [0001] The invention relates to the field of food and beverage additives, in particular to a transparent oil-in-water essence dispersion system used in the food and beverage industry. Background technique [0002] At present, the oil-soluble fragrance base is prepared into an oil-in-water dispersion system mainly by emulsification technology, and the oil-soluble fragrance base is dispersed into distilled water through surfactants, shearing, homogenization and other emulsification equipment to form a uniform emulsion. Emulsification technology realizes the application of oil-soluble fragrance raw materials in water quality, and is currently widely used by fragrance companies. However, the particle size of emulsified essence is generally larger than 100nm, and the uneven distribution is a thermodynamically unstable system, which will cause stratification and oil slick after long-term storage. In addition, the oil-soluble fragrance base concentration in the emu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L2/52A23L27/20
CPCA23L2/56A23L27/20
Inventor 嵇政东吕飞燕任一赫沈丽英郭翠甘望宝
Owner HANGZHOU HANGMAN FLAVORS
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