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Xinjiang-style grease, and preparation method of micro-emulsion thereof

A kind of oil microemulsion, characteristic technology, applied in edible oil/fat, preparations for skin care, medical preparations containing active ingredients, etc., can solve the limitation of development and application of walnut oil, poor medium dispersion performance, and large particle size of walnut oil and other problems, to achieve the effect of slowing down the degree of oxidation and instability, high stability and small particle size

Inactive Publication Date: 2016-08-17
INST OF AGRI MECHANIZATION XINJIANG AGRI INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Simultaneously, the prepared walnut oil also has some problems in use, such as large particle size of walnut oil, poor dispersion performance in the medium, unfavorable for human body absorption, difficult storage, easy oxidation and deterioration, etc., which greatly limits the quality of walnut oil. Development and application in the fields of food and cosmetics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step 1: chop the walnuts with a chopper;

[0025] Step 2: put the crushed material in step 1 into a low-temperature oil press for pressing, and collect the extracted crude oil and oil cake;

[0026] Step 3: filtering the crude oil extracted in step 2 through a filter press to obtain clarified walnut oil;

[0027] Step 4: Weigh 5 parts of walnut oil, 3 parts of lecithin, 1 part of Tween 65, 3 parts of polyethylene glycol distearate, 0.5 parts of sodium N-lauroyl sarcosinate, 1 part of dodecane 2 parts of diethyl glucoside, 1 part of lauroyl diethanolamine, 4 parts of dioctyl sulfosuccinate sodium, 1 part of isooctyl palmitate, 0.125 parts of propyl gallate, 0.25 parts of ethanol extract of Heliconia radiata, mallow seeds 0.125 parts of ethyl acetate extract, 9 parts of glycerin, and 150 parts of water were placed in a container and stirred evenly at 35° C. to prepare a walnut oil microemulsion.

Embodiment 2

[0029] Step 1: chop the walnuts with a chopper;

[0030] Step 2: put the crushed material in step 1 into a low-temperature oil press for pressing, and collect the extracted crude oil and oil cake;

[0031] Step 3: filtering the crude oil extracted in step 2 through a filter press to obtain clarified walnut oil;

[0032] Step 4: Weigh 2 parts of walnut oil, 1 part of lecithin, 4 parts of Tween 65, 1 part of polyethylene glycol distearate, 2 parts of sodium N-lauroyl sarcosinate, and 1 part of dodecane 0.5 parts of diethyl glucoside, 3 parts of lauroyl diethanolamine, 1 part of dioctyl sodium sulfosuccinate, 3 parts of isooctyl palmitate, 0.066 parts of propyl gallate, 0.083 parts of ethanol extract of Helicoptera radiata, mallow seeds 0.05 parts of ethyl acetate extract, 5 parts of glycerin, and 120 parts of water were placed in a container and stirred evenly at 4°C to prepare a walnut oil microemulsion.

Embodiment 3

[0034] Step 1: chop the walnuts with a chopper;

[0035] Step 2: put the crushed material in step 1 into a low-temperature oil press for pressing, and collect the extracted crude oil and oil cake;

[0036] Step 3: filtering the crude oil extracted in step 2 through a filter press to obtain clarified walnut oil;

[0037] Step 4: Weigh 3 parts of walnut oil, 2 parts of lecithin, 3 parts of Tween 65, 1 part of polyethylene glycol distearate, 1 part of sodium N-lauroyl sarcosinate, and 1 part of dodecane 1 part of glucoside, 2 parts of lauroyl diethanolamine, 2 parts of dioctyl sodium sulfosuccinate, 2 parts of isooctyl palmitate, 0.085 part of propyl gallate, 0.13 part of ethanol extract of Helicoptera radiata, mallow seed 0.085 parts of ethyl acetate extract, 7 parts of glycerin, and 130 parts of water were placed in a container and stirred evenly at 25° C. to prepare a walnut oil microemulsion.

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PUM

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Abstract

The invention discloses a Xinjiang-style grease micro-emulsion and a preparation method thereof. The preparation method comprises the following steps: 1, shredding Xinjiang-style fruits; 2, squeezing the shredded fruits, and collecting squeezed crude oil and oil cakes; 3, filtering the crude oil obtained in step 2 to obtain clarified Xinjiang-style grease; and 4, uniformly stirring the Xinjiang-style grease, lecithin, tween65, ethylene glycol distearate, sodium N-lauroylsarcosinate, dodecyl glycoside, lauroyl diethanolamine, sodium dioctylsulfosuccinate, isooctyl palmitate, an antioxidant, glycerin and water to prepare the Xinjiang-style grease micro-emulsion. The above system changes the oil solubility of Xinjiang-style grease, increases the solubility, and reduces the oxidation degree and instability of the Xinjiang-style grease; and compared with traditional emulsions, the stable micro-emulsion prepared in the invention has the advantages of small particle size, uniform dispersion, high stability and convenient storage.

Description

technical field [0001] The invention belongs to the field of characteristic oil microemulsion and relates to a preparation method of Xinjiang characteristic oil microemulsion. Background technique [0002] As the main extract of walnut kernels, walnut oil basically retains the main nutritional components of walnut kernels. The content of unsaturated fatty acids such as oleic acid, linoleic acid, linolenic acid and arachidonic acid in walnut oil is as high as 90%. In addition, walnut oil is also rich in essential vitamins and mineral elements (K, P, Fe, etc.) ) and protein. Walnut oil not only has nutritional and health functions such as anti-oxidation and blood fat reduction, but also has cosmetic effects. [0003] Almond is the most cherished dried fruit of Xinjiang Uighur people, and it is a subgenus of almonds in the genus Peach. The almond fruit is small, oblate, and the pulp is dry and juiceless and cannot be eaten. It mainly eats well-developed seeds. The kernel ta...

Claims

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Application Information

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IPC IPC(8): A61K8/92A61K8/06A61Q19/00A23D9/007A23D9/02A23D9/04
CPCA61K8/922A23D9/007A23D9/02A23D9/04A61K8/068A61K2800/10A61Q19/00
Inventor 闫圣坤孙俪娜李忠新杨莉玲阿布里孜·巴斯提刘佳崔宽波田翔刘奎杨忠强王庆惠朱占江沈晓贺马文强买合木江·巴吐尔班婷马娟祝兆帅毛吾兰王冰
Owner INST OF AGRI MECHANIZATION XINJIANG AGRI INST