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Compound vegetable oil micro-emulsion and preparation method thereof

A technology of microemulsion and vegetable oil, which is applied in the oil field, can solve the problems of poor oil phase properties, poor stability, and few applications, and achieve the effect of low equipment requirements, good stability, and promoting cell development

Active Publication Date: 2017-01-04
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, microemulsions have been studied more in the field of drug carriers, but they are less used in the food field, mainly due to their poor stability, easy demulsification, and poor properties of some oil phases.

Method used

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  • Compound vegetable oil micro-emulsion and preparation method thereof
  • Compound vegetable oil micro-emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A compound vegetable oil microemulsion, which is prepared in parts by mass (weight) from the following ingredients: 2 parts of Camellia oleifera seed oil, 1 part of microalgae oil, 2 parts of grape seed oil, 5 parts of caprylic triglyceride, epigallocin 0.5 part of theophyl gallate, 5 parts of sucrose fatty acid ester, 10 parts of polyoxyethylene (35) castor oil, 5 parts of soybean lecithin, 5 parts of sodium alginate, 0.1 part of butyl hydroxyanisole, 5 parts of glycerin , 10 parts of absolute ethanol, 250 parts of distilled water.

[0026] The preparation method of above-mentioned compound vegetable oil microemulsion, comprises the following steps:

[0027] (1) Mix and stir Camellia oleifera seed oil, microalgae oil, grape seed oil and caprylic triglyceride for 2 minutes;

[0028] (2) Mix and stir sucrose fatty acid ester, polyoxyethylene (35) castor oil, soybean lecithin, sodium alginate, glycerol and absolute ethanol for 5 minutes;

[0029] (3) Mix the above two l...

Embodiment 2

[0032] A compound vegetable oil microemulsion, prepared from the following ingredients in parts by mass (weight): 2.5 parts of Camellia oleifera seed oil, 1.3 parts of microalgae oil, 2.5 parts of grape seed oil, 6 parts of caprylic triglyceride, epigallocin 0.6 part of theophyl gallate, 6 parts of sucrose fatty acid ester, 12 parts of polyoxyethylene (35) castor oil, 6 parts of soybean lecithin, 6 parts of sodium alginate, 0.15 part of butyl hydroxyanisole, 6 parts of glycerin , 12 parts of absolute ethanol, 300 parts of distilled water.

[0033] The preparation method of above-mentioned compound vegetable oil microemulsion, comprises the following steps:

[0034] (1) mixing and stirring Camellia oleifera seed oil, microalgae oil, grape seed oil and caprylic triglyceride for 3 minutes;

[0035] (2) Mix and stir sucrose fatty acid ester, polyoxyethylene (35) castor oil, soybean lecithin, sodium alginate, glycerol and absolute ethanol for 6 minutes;

[0036] (3) Mix the above...

Embodiment 3

[0039] A compound vegetable oil microemulsion, prepared from the following components in parts by mass: 3 parts of camellia oleifera seed oil, 1.5 parts of microalgae oil, 3 parts of grape seed oil, 7.5 parts of caprylic triglyceride, epigallocatechin gallate 0.75 parts of acid esters, 7.5 parts of sucrose fatty acid esters, 15 parts of polyoxyethylene (35) castor oil, 7.5 parts of soybean lecithin, 7.5 parts of sodium alginate, 0.2 parts of butylated hydroxyanisole, 7.5 parts of glycerol, anhydrous 15 parts of ethanol, 325 parts of distilled water.

[0040] The preparation method of above-mentioned compound vegetable oil microemulsion, comprises the following steps:

[0041] (1) mixing and stirring Camellia oleifera seed oil, microalgae oil, grape seed oil and caprylic triglyceride for 4 minutes;

[0042] (2) Mix and stir sucrose fatty acid ester, polyoxyethylene (35) castor oil, soybean lecithin, sodium alginate, glycerol and absolute ethanol for 8 minutes;

[0043] (3) Mi...

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Abstract

The invention provides compound vegetable oil micro-emulsion and a preparation method thereof. The compound vegetable oil micro-emulsion is prepared from, by mass, 2-4 parts of camellia oleosa seed oil, 1-2 parts of microalgae, 2-4 parts of grape seed oil, 5-10 parts of octocapric acid caprenin, 0.5-1 part of epigallocatechin gallate, 5-10 parts of sucrose fatty acid ester, 10-20 parts of polyoxyethylene(35)castor oil, 5-10 parts of soybean lecithin, 5-10 parts of sodium alginate, 0.1-0.3 part of butyl hydroxy anisd, 5-10 parts of glycerin, 10-20 parts of absolute ethyl alcohol and 250-400 parts of distilled water. The compound vegetable oil micro-emulsion is good in stability and rich in unsaturated fatty acid docosahexaenoic acid, has multiple effects of reducing blood fat, promoting cell development and the like, and has a good anti-oxidation effect. The preparation method is easy to operate, low in requirement on equipment and suitable for enlarged production.

Description

technical field [0001] The invention belongs to the technical field of oils and fats, and in particular relates to a compound vegetable oil microemulsion and a preparation method thereof. Background technique [0002] Microemulsion is a thermodynamically stable, isotropic, transparent or translucent dispersion system formed by two mutually immiscible liquids. constitute. In recent years, with the improvement of people's living standards, people's awareness of healthy diet has become stronger and stronger, and the development of products containing food-derived bioactive substances has attracted more and more attention from food workers. By designing a specific delivery system, the physical and chemical stability of the added bioactive substance can maintain its integrity after physical processing and even after absorption through the intestinal tract, which is the key in product development, and microemulsions can precisely A delivery system that satisfies these conditions...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/02
Inventor 刘宁李骋魏东升李超
Owner SHAANXI UNIV OF SCI & TECH