Low-sugar sesame oil emulsion
A technology of sesame oil and emulsion, which is applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of low-sugar sesame oil emulsion products that have not been reported, high blood sugar in diabetic patients, etc., to increase nutritional components and efficacy, high bioavailability, The effect of increasing use
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[0022] Preferred embodiments of the present invention are described below, and it should be understood that the preferred embodiments described here are only used to illustrate and explain the present invention, and are not intended to limit the present invention.
[0023] Production method of low-sugar sesame oil emulsion:
[0024] 20% sesame oil, 5% stearate, 5% lecithin and 10% astragalus extract; 10% tartary buckwheat extract; 805% Tween, 10% glycerin, 20% deionized water; heated to 50- 90°C, add 20% sesame oil, 5% stearate, and 5% lecithin to 10% astragalus extract; 10% tartary buckwheat extract; 805% Tween, 10% glycerin, and 20% deionized water , stirred for 30 minutes, cooled naturally to 30°C, added 0.4% food flavor and 0.4% sorbic acid, stirred and mixed, and then cooled to room temperature to obtain a uniform emulsion.
[0025] The emulsion has simple processing technology, wide sources of raw materials, recyclable extraction solvent and low cost, and can fully impl...
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