A kind of preparation method of food grade high internal phase emulsion
A high internal phase emulsion, food-grade technology, applied in the field of emulsion preparation, can solve the problems of complicated preparation process of nanoparticles, and achieve the effects of low equipment requirements, simple and feasible process, and low energy consumption.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0034] Preparation of 1% ovalbumin solution (w / v): Add 1g ovalbumin into 50mL deionized water, and after fully dissolved, dilute to 100mL with deionized water to obtain 1% ovalbumin solution, store in 4°C refrigerator.
[0035] Preparation of 2% pectin solution (w / v): Add 2 g of pectin into 50 mL of deionized water, stir magnetically until fully dissolved, then dilute to 100 mL with deionized water to obtain 2% pectin solution, store in 4 ℃ refrigerator.
[0036] Mix 15mL of 1% ovalbumin solution and 15mL of 2% pectin solution, adjust the pH of the mixed solution to 3.5, stir and react at 100r / min at room temperature for 10min to form a complex, and then under a constant temperature of 25°C Add soybean oil dropwise while stirring at a speed of 1000r / min until oil flakes are precipitated. At this time, a jelly-like high internal phase emulsion sample A is obtained, and its oil loading (ie internal phase) reaches 80%. . However, the oil loading capacity of 1% ovalbumin and 2%...
Embodiment 2
[0038]Preparation of 2% ovalbumin solution (w / v): Add 2g ovalbumin to 50mL deionized water, then add 0.5844g NaCl, after fully dissolved, dilute to 100mL with deionized water to obtain 2% ovalbumin Protein solution, stored in 4°C refrigerator.
[0039] Preparation of 2% sodium alginate solution (w / v): Add 2g of sodium alginate to 50mL of deionized water, then add 0.5844g of NaCl, after fully dissolved, dilute to 100mL with deionized water to obtain 2% alginic acid Sodium solution, stored in a 4°C refrigerator.
[0040] Mix 15mL of 2% ovalbumin solution with 15mL of 2% sodium alginate solution, adjust the pH of the mixed solution to 4.5, stir and react at 200r / min at room temperature for 15min to form a complex, and then under a constant temperature of 20°C Add V dropwise while stirring at a speed of 900r / min E Oil, until there will be oily flowers precipitated, at this time, a jelly-like high internal phase emulsion sample B with an oil loading capacity of 80.5% is obtained....
Embodiment 3
[0042] Preparation of 1% whey protein isolate solution (w / v): Add 1.0g whey protein isolate into 50mL deionized water, fully dissolve and then dilute to 100mL with deionized water to obtain 1.0% whey protein isolate solution , stored in a 4°C refrigerator.
[0043] Preparation of 2% pectin solution (w / v): Add 2g of pectin into 50mL of deionized water, and after fully dissolved, dilute to 100mL with deionized water to obtain a 2% pectin solution, which is stored in a refrigerator at 4°C.
[0044] Mix 15mL of 1.0% whey protein isolate solution with 15mL of 2.0% pectin solution, adjust the pH of the mixed solution to 3.5, stir and react at 300r / min at room temperature for 10min to form a complex, and then re-form the complex at a constant temperature of 25°C Add walnut oil dropwise while stirring at a rotating speed of 800r / min until some oil flakes are precipitated. At this time, a jelly-like high internal phase emulsion sample C with an oil loading capacity of 76.4% is obtained...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More