Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of carboxymethyl maltodextrin

A technology of maltodextrin and carboxymethyl, which is applied in the field of preparation of carboxymethyl maltodextrin, to achieve the effect of expanding application field, improving quality and uniform reaction

Inactive Publication Date: 2019-10-15
无锡甜丰食品有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no reports about the modification of maltodextrin by carboxymethyl to improve stability, anti-retrogradation, transparency and freeze-thaw stability.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of preparation method of carboxymethyl maltodextrin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of carboxymethyl maltodextrin, characterized in that: its preparation steps are as follows:

[0034] Step 1, adding maltodextrin into the reaction kettle, and then adding it into absolute ethanol to form a maltodextrin solution;

[0035] Step 2, add the dispersant to the maltodextrin solution, seal it for ultrasonic reaction for 10 minutes, let it stand for 20 minutes, and quickly release the pressure to obtain the expanded maltodextrin alcohol solution;

[0036] Step 3, adding sodium hydroxide to the expanded maltodextrin solution, and slightly boiling and refluxing for 1 hour to obtain an alkalized maltodextrin solution;

[0037] Step 4, slowly drop the alcohol solution of chloroacetic acid into the alkalized maltodextrin solution until it is completely dissolved, then carry out a pressurized heating reaction for 1 hour, rapidly cool down and filter to obtain sodium carboxymethyl maltodextrin;

[0038] Step 5: adding sodium carboxymethyl maltodex...

Embodiment 2

[0049] A preparation method of carboxymethyl maltodextrin, characterized in that: its preparation steps are as follows:

[0050] Step 1, adding maltodextrin into the reaction kettle, and then adding it into absolute ethanol to form a maltodextrin solution;

[0051] Step 2, add the dispersant to the maltodextrin solution, seal it for ultrasonic reaction for 20 minutes, let it stand for 20-30 minutes, and quickly release the pressure to obtain the expanded maltodextrin alcohol solution;

[0052] Step 3, adding sodium hydroxide to the expanded maltodextrin solution, and slightly boiling and refluxing for 2 hours to obtain an alkalized maltodextrin solution;

[0053] Step 4, slowly drop the alcohol solution of chloroacetic acid into the alkalized maltodextrin solution until it is completely dissolved, then carry out a pressurized heating reaction for 2 hours, rapidly cool down and filter to obtain sodium carboxymethyl maltodextrin;

[0054] Step 5: add sodium carboxymethyl maltod...

Embodiment 3

[0065] A preparation method of carboxymethyl maltodextrin, characterized in that: its preparation steps are as follows:

[0066] Step 1, adding maltodextrin into the reaction kettle, and then adding it into absolute ethanol to form a maltodextrin solution;

[0067] Step 2, add the dispersant to the maltodextrin solution, seal it for ultrasonic reaction for 15 minutes, let it stand for 25 minutes, and quickly release the pressure to obtain the expanded maltodextrin alcohol solution;

[0068] Step 3, adding sodium hydroxide to the expanded maltodextrin solution, and slightly boiling and refluxing for 2 hours to obtain an alkalized maltodextrin solution;

[0069] Step 4, slowly drop the alcohol solution of chloroacetic acid into the alkalized maltodextrin solution until it is completely dissolved, then carry out a pressurized heating reaction for 1 hour, rapidly cool down and filter to obtain sodium carboxymethyl maltodextrin;

[0070] Step 5: add sodium carboxymethyl maltodextr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of maltodextrin and in particular relates to a preparation method of carboxymethyl maltodextrin. The preparation method comprises the following steps: adding maltodextrin into absolute ethyl alcohol; after adding a dispersant, carrying out sealed ultrasonic reaction and standing reaction; rapidly carrying out decompression to obtain an expanded maltodextrin alcohol solution; adding sodium hydroxide into the expanded maltodextrin alcohol solution and carrying out micro-boiling and reflowing to obtain an alkalized maltodextrin solution; slowly dropwise adding a chloroacetic acid alcohol solution and carrying out pressurization and heating reaction to obtain sodium carboxymethyl maltodextrin; finally, adding the sodium carboxymethyl maltodextrin into glycerol and carrying out ultrasonic reaction; after adding hydrochloric acid, filtering; washing for a plurality of times by utilizing ethanol and then drying to obtain the carboxymethyl maltodextrin. The preparation method provided by the invention is simple and feasible, the reaction is uniform and the content of byproducts is few; the blank in the aspect of the carboxymethyl maltodextrin isfilled up.

Description

technical field [0001] The invention belongs to the technical field of maltodextrin, and in particular relates to a preparation method of carboxymethyl maltodextrin. Background technique [0002] As early as the 1950s, humans began to study maltodextrin, and the definition of maltodextrin has been continuously improved and corrected. W.J.Whelan first defined maltodextrin as an oligosaccharide linked by α-1,4-glucosidic bonds. Subsequently, the American Corn Industry Research Foundation corrected its definition to the incomplete hydrolysis product of corn starch in 1957. It was not until 1983 that the definition of maltodextrin was established and unanimously recognized by experts. The FDA pointed out that maltodextrin at this time is not completely limited to the hydrolyzate of corn starch. It is a macromolecular substitute of polysaccharide type and is widely used in food and other industries. The maltodextrin we are currently familiar with is a kind of incomplete hydrol...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C08B31/12
Inventor 吴俊峰
Owner 无锡甜丰食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com