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High-oxidation-stability oil-in-water emulsion and preparation method thereof

An oil-in-water emulsion, high oxidative stability technology, used in the production/processing of edible oil/fat components, edible oil/fat, etc., can solve problems such as poor oxidative stability, achieve natural raw materials, good application prospects, The effect of high physical stability

Inactive Publication Date: 2018-06-22
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention is to aim at the poor oxidation stability of the current emulsion, overcome the deficiencies of the prior art, provide a kind of high oxidation stability oil-in-water emulsion and its preparation method, whey protein microparticles and xanthan gum in the emulsion Forming a multi-layer interfacial film on the surface of grease can not only isolate oxygen, pro-oxidants, etc. It has a good application prospect in the protection and transportation of soluble sensitive bioactive ingredients

Method used

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  • High-oxidation-stability oil-in-water emulsion and preparation method thereof
  • High-oxidation-stability oil-in-water emulsion and preparation method thereof
  • High-oxidation-stability oil-in-water emulsion and preparation method thereof

Examples

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Effect test

Embodiment 1

[0039] An oil-in-water emulsion with high oxidation stability, its composition and parts by weight are as follows:

[0040] Micronized whey protein dispersion: 50 parts;

[0041] Xanthan gum system: 20 parts;

[0042] Oil phase: 30 parts.

[0043] The preparation method of the above-mentioned high oxidation stability oil-in-water emulsion, the steps are as follows:

[0044] (1) Preparation of micronized whey protein dispersion: Dissolve whey protein powder in water to obtain a whey protein dispersion with a concentration of 0.15 g / mL, adjust the pH to 6.5; minute, cooled to room temperature, and then placed at 10°C for 15 hours to obtain whey protein gel; micronized whey protein gel obtained by aging at 10,000 r / min for 3 minutes to obtain micronized whey protein dispersion.

[0045] (2) Preparation of xanthan gum system: mix xanthan gum and water at a mass ratio of 1:25, heat-treat at 75°C for 40 minutes, and stir evenly to obtain the xanthan gum system.

[0046](3) Prep...

Embodiment 2

[0049] An oil-in-water emulsion with high oxidation stability, its composition and parts by weight are as follows:

[0050] Micronized whey protein dispersion: 70 parts;

[0051] Xanthan gum system: 10 parts;

[0052] Oil phase: 20 parts.

[0053] The preparation method of the O / W type emulsion of above-mentioned high oxidation stability, the steps are as follows:

[0054] (1) Preparation of micronized whey protein dispersion: dissolve whey protein powder in water to obtain a whey protein dispersion with a concentration of 0.10 g / mL, adjust the pH to 4.0; Minutes, cooled to room temperature, and then placed at 4°C for 10 hours to obtain whey protein gel; micronized whey protein gel obtained by aging at 12000r / min for 6 minutes to obtain micronized whey protein dispersion.

[0055] (2) Preparation of xanthan gum system: mix xanthan gum and water at a mass ratio of 1:30, heat-treat at 90°C for 20 minutes, and stir evenly to obtain the xanthan gum system.

[0056] (3) Prepar...

Embodiment 3

[0059] An oil-in-water emulsion with high oxidation stability, its composition and parts by weight are as follows:

[0060] Micronized whey protein dispersion: 20 parts;

[0061] Xanthan gum system: 30 parts;

[0062] Oil phase: 50 parts.

[0063] The preparation method of the above-mentioned high oxidation stability oil-in-water emulsion, the steps are as follows:

[0064] (1) Preparation of micronized whey protein dispersion: Dissolve whey protein powder in water to obtain a whey protein dispersion with a concentration of 0.12 g / mL, and adjust the pH to 5.0; heat and moisten it in a constant temperature water bath at 95°C for 10 minutes , cooled to room temperature, and then placed at 3°C ​​for 10 hours to obtain whey protein gel; micronized whey protein gel obtained by aging at 15000r / min for 9 minutes to obtain micronized whey protein Dispersions.

[0065] (2) Preparation of xanthan gum system: mix xanthan gum and water at a mass ratio of 1:35, heat-treat at 100°C for ...

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Abstract

The invention discloses high-oxidation-stability oil-in-water emulsion. The high-oxidation-stability oil-in-water emulsion comprises the following components in parts by weight: 20-70 parts of micronized whey protein dispersed liquid, 10-30 parts of a xanthan gum system and 10-60 parts of oil phase. The whey protein particles and the xanthan gum in the emulsion form a multilayer interface film onthe surface of the oil phase, so that the contact of oxygen, a pro-oxidant and the like with the oil phase can be isolated, the accumulation of oil drips can also be avoided, and high oxidation stability and physical stability of the emulsion can be maintained, so that the high-oxidation-stability oil-in-water emulsion can be used for protecting and transporting liposoluble sensibility bioactive components and has good application prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to an oil-in-water emulsion with high oxidation stability and a preparation method thereof. Background technique [0002] Oil-in-water (O / W) emulsion products are an important system form in food processing. In addition to conventional butter foods, salad dressings, mayonnaise, meat and meat products, many sensitive nutrients, flavors, pigments and functional factors etc. are also made into O / W emulsions, which are widely used in the food industry. Emulsion stability is the most important property among its many physical and chemical properties. Only under the condition of reasonable control of system stability can the taste and other functional properties of the product be guaranteed. [0003] Food biopolymers, such as proteins and polysaccharides, are natural and generally considered safe raw materials that can be used to prepare a variety of slow and controlled release s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04A23D7/005
CPCA23D7/005A23D7/04
Inventor 孙婵婵张民梁彬吴涛刘锐
Owner TIANJIN UNIV OF SCI & TECH
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