Preparation method of antioxidant

An antioxidant and co-solvent technology, applied in cosmetic preparations, skin care preparations, cosmetics and other directions, can solve problems such as the application limitation of rosemary, and achieve the effects of saving equipment investment, simple equipment investment and stable effect

Inactive Publication Date: 2016-10-26
陈爱梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the aroma of rosemary is highly characteristic, and direct use will cause the aroma and fragrance of rosemary to be attached to food. Therefore, the application of rosemary in food is limited.

Method used

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  • Preparation method of antioxidant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Take 3g of decaglycerol monooleate and dissolve it in 80g of glycerin at 40°C, then add 6g of rosemary extract, stir and dissolve evenly, then add 8g of deionized water and stir evenly to prepare the water phase;

[0021] (2) Cut the water phase at a speed of 12000rpm, weigh 8g of natural vitamin E, slowly add it to the water phase, and cut it until the average particle size of the emulsion is 0.209μm to obtain the antioxidant product;

[0022] The rosemary extract is prepared according to the following method: take 10 g of rosemary, add 100 g of water, stir and extract at 60 ° C for 1 h, filter to remove residue, and use a PDMS / PTFE composite membrane for pervaporation separation of the filtrate at 10 ° C. Discard the permeate, take the side material that has not passed through the separation membrane and filter it with a ceramic membrane, and concentrate the filtrate by reverse osmosis until the Brix reaches 20%, which is the rosemary extract.

Embodiment 2

[0024] (1) Take 8g of octaglycerol monostearate and dissolve it in 60g of propylene glycol at 60°C, then add 3g of rosemary extract, stir and dissolve evenly, then add 12g of deionized water and stir evenly to prepare the water phase;

[0025] (2) Cut the water phase at 4000rpm, weigh 12g of natural vitamin E, slowly add it to the water phase, and cut until the average particle size of the emulsion is 0.592μm, and then the antioxidant product is obtained.

[0026] Wherein, the rosemary extract is prepared according to the following method: take 10 g of rosemary, add 20 g of water, stir and extract at 40°C for 3 hours, filter to remove residue, and use PDMS / PVDF pervaporation membrane to permeate the filtrate at 20°C Separation by vaporization, discarding the permeate, taking the material that has not passed through the separation membrane and filtering it with a ceramic membrane, and concentrating the filtrate by reverse osmosis until the Brix reaches 40%, which is the rosemary...

Embodiment 3

[0028] (1) Take 2g of decaglycerol decapalmitate and 4g of octaglycerol monooleate, dissolve it in 70g of sorbitol at 50°C, then add 4g of rosemary extract, stir to dissolve evenly, and then add 10g of deionized water Stir evenly to prepare an aqueous phase;

[0029] (2) Cut the water phase at 9000rpm, weigh 10g of natural vitamin E, slowly add it to the water phase, and cut until the average particle size of the emulsion is 0.492μm, to obtain the antioxidant product.

[0030] Wherein, the rosemary extract is prepared according to the following method: take 10 g of rosemary, add 60 g of water, stir and extract at 50 ° C for 2 h, filter to remove residue, and carry out pervaporation of the filtrate at 15 ° C with a PDMS / PAN composite membrane Separation, discarding the permeate, taking the side material that has not passed through the separation membrane and filtering it with a ceramic membrane, and the filtrate is concentrated by reverse osmosis until the Brix reaches 30%, whi...

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Abstract

The invention discloses a preparation method of an antioxidant. The preparation method of the antioxidant mainly comprises the following steps: taking a rosemary extract, VE, polyglycerol esters, an auxiliary solvent and water as the raw materials; and performing shearing on the raw materials so as to prepare a stable and uniform antioxidant emulsion. The preparation method is simple in technologies; and the stable water-soluble antioxidant emulsion can be immediately prepared by a simple shearing process, and no high-pressure homogenization is required; thus, the preparation method is simple in equipment investment and low in cost. The antioxidant prepared according to the preparation method disclosed by the invention is very strong in antioxidant capacities, and has bacteriostatic effects; thus, the antioxidant is free of microbial growth and reproduction after long-term storage, and is stable in effects and wide in application ranges. The antioxidant is capable of saving equipment investment of the downstream enterprises; moreover, the antioxidant is low in dosage, so that the production costs of the food and cosmetic enterprises can be reduced.

Description

technical field [0001] The invention relates to a preparation method of a food or cosmetic additive, in particular to a preparation method of an antioxidant. Background technique [0002] Natural vitamin E (VE) is a natural antioxidant with a certain antioxidant capacity. VE is a fat-soluble product, insoluble in water, and is often used in oils to prevent oil oxidation. At present, there are studies on directly adding fat-soluble Ve to water-soluble foods such as milk beverages by means of shear homogenization, but this process not only increases the investment in equipment for beverage processing, but also has limited dispersion ability, which easily leads to instability of the beverage system. There are also studies on making natural VE into water-soluble products by means of emulsification or embedding, and then adding them to water-soluble foods. However, this method requires the addition of a large amount of emulsifiers, which not only affects the flavor of the product...

Claims

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Application Information

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IPC IPC(8): A23L3/3544A23P10/30A61K8/97A61K8/67A61K8/85A61Q19/00
Inventor 陈爱梅
Owner 陈爱梅
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