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Food antioxidant and preparing method thereof

A technology for food antioxidants and raw materials, used in food ingredients as antioxidants, food preservation, food science, etc., can solve the problems of peculiar smell, high heavy metal content, low antioxidant effect, etc. stable effect

Inactive Publication Date: 2015-04-29
NANTONG SHUANGHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] This application aims at the technical problems of high content of heavy metals in existing food antioxidants, low antioxidant effect, instability when exposed to light and heat, and peculiar smell, and provides a food antioxidant and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take by weight 100 parts of aminoanisole, 40 parts of sulfuric acid, 10 parts of sodium sulfite, 50 parts of isobutylene, 20 parts of benzene, 5 parts of phenylalanine, 45 parts of tert-butanol, 40 parts of thiourea, 25 parts of hydroxyanisole, 60 parts of water, 55 parts of p-cresol, 15 parts of ethanol, 30 parts of phosphoric acid, and 35 parts of sodium tripolyphosphate.

[0026] Put aminoanisole and sodium sulfite into the reaction kettle, stir evenly, add sulfuric acid for diazotization, add benzene, heat up to 40°C, add tert-butanol, stir for 10min, heat up to 50°C, add p-hydroxyanisole, The reaction was stirred for 20 min.

[0027] Add p-cresol, tert-butanol and phosphoric acid, react for 10 minutes, add isobutene and heat up to 60°C, add ethanol and remaining materials, react for 30 minutes, filter, hydrolyze, distill, dry and recrystallize.

[0028] The melting point of the product is 60°C, the ignition residue is 0.01%, the arsenic is 0.0002%, the heavy metal...

Embodiment 2

[0030] Take by weight 100 parts of aminoanisole, 60 parts of sulfuric acid, 30 parts of sodium sulfite, 70 parts of isobutylene, 40 parts of benzene, 25 parts of phenylalanine, 65 parts of tert-butanol, 80 parts of thiourea, 45 parts of hydroxyanisole, 80 parts of water, 75 parts of p-cresol, 35 parts of ethanol, 50 parts of phosphoric acid, and 55 parts of sodium tripolyphosphate.

[0031] Put aminoanisole and sodium sulfite into the reaction kettle, stir evenly, add sulfuric acid for diazotization, add benzene, heat up to 60°C, add tert-butanol, stir for 30min, heat up to 70°C, add p-hydroxyanisole, The reaction was stirred for 40 min.

[0032] Add p-cresol, tert-butanol and phosphoric acid, react for 30 minutes, add isobutene and heat up to 80°C, add ethanol and remaining materials, react for 50 minutes, filter, hydrolyze, distill, dry and recrystallize.

[0033] The melting point of the product is 65°C, the ignition residue is 0.006%, the arsenic is 0.00018%, the heavy me...

Embodiment 3

[0035] Take by weight 100 parts of aminoanisole, 45 parts of sulfuric acid, 15 parts of sodium sulfite, 55 parts of isobutylene, 25 parts of benzene, 10 parts of phenylalanine, 50 parts of tert-butanol, 50 parts of sodium hydroxide, 30 parts of p-hydroxyanisole, 65 parts of water, 60 parts of p-cresol, 20 parts of ethanol, 35 parts of phosphoric acid, and 40 parts of sodium tripolyphosphate.

[0036] Put aminoanisole and sodium sulfite into the reaction kettle, stir evenly, add sulfuric acid for diazotization, add benzene, heat up to 45°C, add tert-butanol, stir for 15min, heat up to 55°C, add p-hydroxyanisole, The reaction was stirred for 25 min.

[0037]Add p-cresol, tert-butanol and phosphoric acid, react for 15 minutes, add isobutene and heat up to 65°C, add ethanol and remaining materials, react for 35 minutes, filter, hydrolyze, distill, dry and recrystallize.

[0038] The melting point of the product is 70°C, the ignition residue is 0.008%, the arsenic is 0.00015%, the...

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Abstract

The invention discloses a food antioxidant and a preparing method thereof. The food antioxidant can be obtained through agitating and then recrystallizing aminoanisole, sulfuric acid, sodium sulfite, isobutene, benzene, phenylalanine, tertiary butanol, a neutralizer, p-hydroxyanisole, water, paracresol, ethanol, phosphoric acid and auxiliaries. The product is molten at the point of 60-80 DEG C, comprises 0.005-0.01% of burned residues, 0.0001-0.0002% of arsenic, 0.0001-0.0005% of heavy metal and 0.001-0.005% of sulfate, is insoluble to water, quite stable to light and heat, odorless and high in stability, has certain antibacterial effect and is nondiscoloring when encountered with metal ions. The oxidation resisting effect of 0.02% maximum use quantity is improved by 10% as compared with that of 0.01% use quantity.

Description

technical field [0001] The application relates to food additives, in particular to a food antioxidant and a preparation method thereof. Background technique [0002] Food antioxidants are food additives that can prevent or delay food oxidative deterioration, improve food stability and extend storage life. Oxidation will not only deteriorate the oil in food, but also make food fade, change color and destroy vitamins, etc., thereby reducing the sensory quality and nutritional value of food, and even produce harmful substances, causing food poisoning. [0003] Antioxidants can be divided into two categories according to their sources: natural antioxidants and synthetic antioxidants. At present, the commonly used antioxidants in food are: 2,6-di-tert-butylcresol, mainly used in edible oils and dried fish products; tert-butyl p-hydroxyanisole, mainly used in edible oils; propyl gallate, mainly used in For fried food, instant noodles and canned food; vE, mainly used for baby f...

Claims

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Application Information

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IPC IPC(8): A23L3/3508A23L3/358
CPCA23L3/3508A23L3/358A23V2002/00A23V2200/02
Inventor 何灿华张迎阳
Owner NANTONG SHUANGHE FOOD
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