Taste-masking composition and use thereof

A technology of composition and application, which is applied in the fields of pharmaceuticals, health care products, and food science, and can solve problems such as poor water solubility and bad odor, achieve the effects of shielding oily smell, improving oral compliance, and remarkable effect

Pending Publication Date: 2018-06-29
北京素维生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problems of bad smell and poor water solubility of oily components with peculiar smell, the present invention provides a taste-masking composition with remarkable taste-masking effect, which can improve the solubility and absorbability of oily nutrients with bad smell in water, and its preparation method and use

Method used

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  • Taste-masking composition and use thereof
  • Taste-masking composition and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1. Formula:

[0050] 30g linseed oil, 30g orange peel oil, 1g sucralose, 10g lauryl sorbitan, 20g polyoxyethylene lauryl ether, 1000g double distilled water

[0051] 2. Process:

[0052] Stir and mix linseed oil, orange peel oil, and lauryl sorbitan evenly to prepare an oil phase; mix sucralose and polyoxyethylene lauryl ether evenly, then slowly add to double distilled water at 40°C, and stir while adding , until the sucralose and polyoxyethylene lauryl ether are completely dissolved in double distilled water to prepare the water phase; at 25°C, when the stirring speed is 100rpm, slowly add the oil phase to the water phase and mix, and at the same time use high-pressure homogenization The quality emulsification method is used to prepare the mixed solution into a nanoemulsion; the nanoemulsion is filtered and sterilized through a 0.25 μm sterile filter membrane to obtain a nanoemulsion product with a good taste.

Embodiment 2

[0054] 1. Formula:

[0055] 80g fish oil, 50g ginger oil, 5g malic acid, 5g aspartame, 100g soybean lecithin, 200g vitamin C, 5000g twice distilled water,

[0056] 2. Process:

[0057] Stir and mix fish oil, ginger oil, and soybean lecithin evenly to prepare an oil phase; mix evenly malic acid, aspartame, and vitamin C, and slowly add to double distilled water at 40°C, stirring while adding until the malic acid , aspartame, and vitamin C were completely dissolved in twice-distilled water to prepare a water phase; at 25°C, when the stirring speed was 500rpm, the oil phase was slowly added dropwise to the water phase for mixing, and at the same time, ultrasonic emulsification was used to mix the The mixed liquid is prepared into a nanoemulsion; the nanoemulsion is filtered and sterilized through a 0.25 μm sterile filter membrane to obtain a nanoemulsion product with good taste.

Embodiment 3

[0059] 1. Formula:

[0060] 50g fish oil, 50g orange peel oil, 9g stevioside, 10g egg yolk lecithin, 50g polysorbate 60, 10g lutein, 1000g double distilled water

[0061] 2. Process:

[0062] Stir and mix fish oil, orange peel oil, egg yolk lecithin, and lutein evenly to prepare an oil phase; mix polysorbate 60 and stevioside evenly, and then slowly add to double distilled water at 40°C, stirring while adding, Until the polysorbate 60 and stevioside are completely dissolved in double-distilled water, the water phase is prepared; at 25°C, when the stirring speed is 500rpm, the oil phase is slowly added dropwise to the water phase for mixing, and a high-shear emulsification method is used at the same time , preparing the mixed solution into a nanoemulsion; filtering and sterilizing the nanoemulsion through a 0.25 μm sterile filter membrane to obtain a nanoemulsion product with good taste.

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Abstract

The present invention relates to a taste-masking composition and a use thereof, more particularly relates to a taste-masking composition for an oily substance having a bad flavor, and belongs to the fields of food science, medicines and health-care products. The taste-masking composition comprises 10-100 parts by weight of an oil phase taste-masking agent, 1-50 parts by weight of an aqueous phasetaste-masking agent, and 10-120 parts by weight of an emulsifier. Compared with traditional taste-masking agents, the taste-masking composition has a better taste-masking effect, can achieve an excellent taste-masking effect with an extremely small use amount, and improves or shields bad oily smell of the odorous oily substance. The taste-masking composition also contains nutrients, has advantagesof compound functions, excellent mouthfeel and good solubility, and can also be used for preparing a new functional drink product.

Description

technical field [0001] The invention relates to a taste-masking composition and its application, especially the taste-masking composition used for oily substances with bad smell and taste, and belongs to the fields of food science, medicine and health products. Background technique [0002] The omega-3 unsaturated fatty acids rich in fish oil, flaxseed oil, and chia seed oil have health effects on cardiovascular health, can lower blood fat, lower blood pressure, and reduce the incidence of cardiovascular diseases. Olive oil is rich in unsaturated fatty acids, and also contains vitamin A, vitamin D, and vitamin E, which can increase blood circulation, reduce the incidence of high blood pressure, heart disease, heart failure, kidney failure, cerebral hemorrhage and other diseases, and can also maintain the skin's health. Elasticity and moisture. Perilla seed oil is rich in α-linolenic unsaturated fatty acid, which has the functions of protecting the liver, antithrombotic, low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/115A23L33/10A23L29/10A23L29/00A61K47/46A61K47/44A61K47/42A61K47/36A61K47/38A61K47/26A61K47/20A61K47/18
CPCA23L29/00A23L29/04A23L29/10A23L33/10A23L33/115A23V2002/00A61K47/18A61K47/20A61K47/26A61K47/36A61K47/38A61K47/42A61K47/44A61K47/46A23V2200/222A23V2200/30A23V2250/264A23V2300/26A23V2250/044A23V2250/2482A23V2250/708A23V2300/48A23V2250/1842A23V2250/211A23V2250/262A23V2250/61A23V2250/5422A23V2250/246
Inventor 许伯慧陈曼佘佐彦
Owner 北京素维生物科技有限公司
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