Pickering emulsion based on ethyl cellulose and camellia oleifera seed oil, and preparation method thereof

A technology of ethyl cellulose and camellia seed oil, applied in the production/processing of edible oil/fat, edible oil/fat, edible oil/fat, etc., can solve the problem of reducing the storage stability of emulsion, protein odor, and accelerating emulsion oxidation. Deterioration and other problems, to achieve the effect of easy implementation of the production process, reduction of dosage, and improvement of stability

Inactive Publication Date: 2018-03-20
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, during the long-term storage process, the protein is easily denatured by the temperature and produces o

Method used

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  • Pickering emulsion based on ethyl cellulose and camellia oleifera seed oil, and preparation method thereof
  • Pickering emulsion based on ethyl cellulose and camellia oleifera seed oil, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The specific operation steps of the pickering emulsion based on ethyl cellulose and Camellia oleifera seed oil are prepared as follows:

[0032] Step 1 Preparation of ethyl cellulose particle powder

[0033]Weigh 200 g of ethyl cellulose into a stainless steel cup, add 5000 ml of distilled water and mix to obtain an aqueous suspension of ethyl cellulose, and homogenize for 20 min at a pressure of 40 MPa at 20 °C to obtain 5191 ml of a homogeneous suspension; then Centrifuge 5191 ml of homogeneous suspension at 10,000 r / min, 4 °C for 15 min to obtain 208 g of centrifugal precipitate; then, bake 208 g of centrifugal precipitate at 40 °C for 2 hours to obtain 201 g of precipitate dry powder; finally, 201 g The precipitated dry powder was ground and passed through an 8000-mesh sieve to obtain 186 g of ethyl cellulose particle powder.

[0034] Step 2 Preparation of metastable W / O pickering emulsion

[0035] Measure 7000 ml of camellia oleifera seed oil into a 10 l mixing t...

Embodiment 2

[0040] The specific operation steps of the pickering emulsion based on ethyl cellulose and Camellia oleifera seed oil are prepared as follows:

[0041] Step 1 Preparation of ethyl cellulose particle powder

[0042] Weigh 40.0 g of ethyl cellulose into a stainless steel cup, add 500 ml of distilled water and mix to obtain an aqueous suspension of ethyl cellulose, and homogenize for 15 minutes at a pressure of 50 MPa at 20°C to obtain 536 ml of a homogeneous suspension; Then 536 ml of the homogeneous suspension was centrifuged at 12000 r / min and 4 °C for 10 min to obtain 42.1 g of centrifugal precipitate; then, 42.1 g of centrifugal precipitate was baked at 55 °C for 1 hour to obtain 40.5 g of precipitate dry powder; Finally, 40.5 g of precipitated dry powder was ground and passed through an 8000-mesh sieve to obtain 37.8 g of ethyl cellulose particle powder.

[0043] Step 2 Preparation of metastable W / O pickering emulsion

[0044] Measure 900 ml of camellia oleifera seed oil ...

Embodiment 3

[0049] The specific operation steps of the pickering emulsion based on ethyl cellulose and Camellia oleifera seed oil are prepared as follows:

[0050] Step 1 Preparation of ethyl cellulose particle powder

[0051] Weigh 35.0 g of ethyl cellulose into a stainless steel cup, add 500 ml of distilled water and mix to obtain an aqueous suspension of ethyl cellulose, and homogenize for 18 minutes at a pressure of 45 MPa at 22 °C to obtain 527 ml of a homogeneous suspension; Then 527 ml of the homogeneous suspension was centrifuged at 11,000 r / min and 8 °C for 13 min to obtain 36.8 g of centrifugal precipitate; then, 36.8 g of centrifugal precipitate was dried at 50 °C for 1.5 h to obtain 35.3 g of precipitate dry powder ; Finally, 35.3 g of precipitated dry powder was ground and passed through a 8000-mesh sieve to obtain 32.8 g of ethyl cellulose particle powder.

[0052] Step 2 Preparation of metastable W / O pickering emulsion

[0053] Measure 800 ml of Camellia oleifera seed oil...

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Abstract

The invention relates to a pickering emulsion based on ethyl cellulose and camellia oleifera seed oil, and a preparation method thereof. According to the preparation method of the pickering emulsion based on the ethyl cellulose, ethyl cellulose particles are used as an emulsifier, camellia oleifera seed oil is used as an oil phase, and an aqueous tea polyphenol solution is used as an aqueous phaseso as to prepare a steady-state pickering emulsion. And thus, preparation processes of the pickering emulsion based on the ethyl cellulose are easy to implement; moreover, toxic and side effects caused by using of surfactant emulsifier are also avoided so that stability and safety of the emulsion are improved. The steady-state pickering emulsion prepared according to the preparation method can bedirectly added during preparation processes of frozen sour milk, ice creams and cakes so as to help reducing dosage of margarine in such foods; moreover, the foods are endowed with special flavor, nutritional values and health-care functions so that edible quality of the foods are further improved. Higher solidification point and viscoelasticity of normal-temperature liquid camellia oleifera seedoil are ensured by the steady-state pickering emulsion prepared according to the preparation method; moreover, the liquid camellia oleifera seed oil is endowed with solid state properties and processing properties so that application fields of the oleifera seed oil are broadened. In addition, application of tea polyphenols in the oil products is also broadened.

Description

technical field [0001] The invention belongs to the technical field of edible oil processing, and in particular relates to a method for preparing a steady-state pickering emulsion. Background technique [0002] Margarine is a W / O-based plastic or fluid oil product made of hydrogenated vegetable oil, water and other seasonings, emulsified, chilled, and kneaded. Because of its simple production process and low price, margarine is often used to replace natural cream in cakes, ice cream, frozen yogurt and other products. It can not only give products such as cakes, ice cream and frozen yogurt a more delicate and smooth taste, but also improve the plasticity of such products, so it is not only favored by consumers but also by manufacturers. However, due to the large amount of trans fatty acids produced during the hydrogenation of vegetable oils, the intake of these trans fatty acids is potentially harmful to human health. It is well known that excessive intake of trans fatty ac...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/04
CPCA23D7/0053A23D7/04
Inventor 罗水忠胡象方潘利华郑志姜绍通薛至男
Owner HEFEI UNIV OF TECH
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