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A kind of stable phosphatidylserine micropowder for food and its preparation method

A technology of phosphatidylserine micropowder and phosphatidylserine, applied in applications, dairy products, milk preparations, etc., can solve problems such as serine group splitting, phosphatidyl group transfer, phosphatidylserine inactivation, etc., to improve stability, Avoid the effects of phosphatidyl transfer

Active Publication Date: 2019-12-17
YANCHENG DINGYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is very easy to cause phosphatidyl group transfer, serine group splitting, and phosphatidylserine inactivation during storage and use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A stable phosphatidylserine micropowder for food, comprising the following raw materials in parts by weight: 12 parts of phosphatidylserine, 13 parts of inositol diphosphate phospholipids, 15 parts of inositol triphosphate phospholipids, 10 parts of aspartic acid, 20 parts of silica gel powder, 15 parts of Arabic gum;

[0028] The phosphatidylserine micropowder also contains a mixture of glyceryl monostearate, sucrose fatty acid ester S-570, butylhydroxyanisole, benzoic acid, sodium bicarbonate and citric acid;

[0029] The preparation method of the above-mentioned stable phosphatidylserine micropowder for food comprises the following steps:

[0030] A. Mix phosphatidylserine, inositol diphosphate, and inositol triphosphate in the solution evenly, then add aspartic acid to the mixed solution to obtain the mixed system 1;

[0031] B. The mixture composed of mixing system 1, silica gel micropowder, glyceryl monostearate, sucrose fatty acid ester S-570, butyl hydroxyaniso...

Embodiment 2

[0034] A stable phosphatidylserine micropowder for food, comprising the following substances in parts by weight: 8 parts of phosphatidylserine, 10 parts of inositol diphosphate phospholipids, 12 parts of inositol triphosphate phospholipids, 8 parts of aspartic acid, silica gel 18 parts of micro powder, 10 parts of gelatin;

[0035] The phosphatidylserine micropowder also contains sucrose fatty acid ester S-570, diglyceride fatty acid ester, dibutylhydroxytoluene, sodium benzoate, sodium carboxymethyl starch;

[0036] The preparation method of the above-mentioned stable phosphatidylserine micropowder for food comprises the following steps:

[0037] A. Mix phosphatidylserine, inositol diphosphate, and inositol triphosphate in the solution evenly, then add aspartic acid to the mixed solution to obtain the mixed system 1;

[0038] B. Ultrasonic dispersion of mixed system 1, silica gel micropowder, sucrose fatty acid ester S-570, diglycerin fatty acid ester, dibutyl hydroxytoluene...

Embodiment 3

[0041] A stable phosphatidylserine micropowder for food, comprising the following substances in parts by weight: 16 parts of phosphatidylserine, 15 parts of inositol diphosphate phospholipids, 18 parts of inositol triphosphate phospholipids, 15 parts of aspartic acid, silica gel 26 parts of fine powder, 20 parts of seaweed gel;

[0042] The phosphatidylserine micropowder also contains sucrose fatty acid ester S-570, polyglycerol fatty acid ester, sodium sulfite, tert-butyl hydroquinone, sodium dehydroacetate, and low-substituted hydroxypropyl cellulose;

[0043]The preparation method of the above-mentioned stable phosphatidylserine micropowder for food comprises the following steps:

[0044] A. Mix phosphatidylserine, inositol diphosphate, and inositol triphosphate in the solution evenly, then add aspartic acid to the mixed solution to obtain the mixed system 1;

[0045] B. The mixed system 1, silica gel powder, sucrose fatty acid ester S-570, polyglycerol fatty acid ester, s...

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Abstract

The invention relates to the technical field of production and preparation of phosphatidylserine, in particular to stable phosphatidylserine micro powder for foods and a preparation method. The stable phosphatidylserine micro powder comprises the following substances of phosphatidylserine, diphosphoinositide, triphosphoinositide, aspartic acid, a carrier and edible gelatin. The preparation method comprises the following steps of mixing the phosphatidylserine with the diphosphoinositide and the triphosphoinositide to obtain a mixture, complexting the mixture with the aspartic acid to obtain a new mixture, further loading the new mixture in the carrier through vacuum adsorption, spraying a glue solution of arabic gum, gelatin or xanthan gum to the surface of silica gel micro powder, and performing drying so as to obtain the phosphatidylserine micro powder. The diphosphoinositide and the triphosphoinositide are used for assisting in complexing of the aspartic acid, so that the protection film of the silica gel micro powder better avoids the inactivation of the phosphatidylserine in the processes of storage and use, and the phosphatidylserine can be directly added to foods, various tablets, pills, granules, powder, capsules and emulsions.

Description

technical field [0001] The invention relates to the technical field of production and preparation of phosphatidylserine, in particular to a stable phosphatidylserine micropowder for food and a preparation method thereof. Background technique [0002] Phosphatidylserine (PS), also known as compound nervous acid, its main function is to improve the function of nerve cells, regulate the conduction of nerve impulses, and improve the memory function of the brain. Because of its strong lipophilicity, it can quickly pass through the blood brain after absorption The barrier enters the brain, plays a role in soothing vascular smooth muscle cells and increasing blood supply to the brain. Whether it is used as a medicine or a health food, there is no doubt that phosphatidylserine supplementation can improve long-term memory, long-term cognition, and the ability to speak freely and logically. [0003] Phosphatidylserine (PS) has become the subject of clinical trials in many European an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/00A23C9/13A23C9/152A23L2/52
CPCA23C9/1322A23C9/1526A23L2/52A23L29/035A23L29/045
Inventor 陈庆王镭迪曾军堂
Owner YANCHENG DINGYI FOOD