Unlock instant, AI-driven research and patent intelligence for your innovation.

Tangerine oil emulsion and preparation method thereof

A technology for citrus oil and emulsion, applied in mixing methods, chemical instruments and methods, food science, etc., can solve problems such as high preparation cost, health threat, Tween toxicity, etc., to improve utilization and economic value, and reduce emulsion particle size. , the effect of improving emulsifying ability

Inactive Publication Date: 2019-01-11
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN106987313A discloses a method for preparing a small particle size lemon oil microemulsion by adding a large amount of chemically synthesized Tween series emulsifiers, but the accumulation of Tween will produce toxicity to the human body, so the prepared emulsion cannot meet the current consumer demand for green , natural and healthy products
CN102907746B discloses a method for preparing citrus oil emulsion with octenyl succinate modified starch as an emulsifier, but this modified starch is not a natural source, and the octenyl succinic anhydride added in the preparation is an organic reagent , may pose a potential threat to health
CN107535621A utilizes soybean soluble polysaccharide to prepare orange oil emulsion, but the concentration of emulsifier in the preparation process is as high as 5wt%-12wt%, resulting in high preparation cost
However, stabilizing citrus oil emulsions with citrus pectin often requires the addition of a large amount of emulsifying aids to stabilize citrus oil emulsions. For example, researchers such as Ettoumi prepared citrus oil emulsions with 1 wt% citrus pectin as an emulsifier. A large amount of emulsifying agents were added during the emulsion preparation process. Auxiliary agent (glycerin, glycerol: water=1:2) is in water phase, and this method has increased the cost of preparing citrus oil emulsion greatly

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
  • Tangerine oil emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Add 1g of orange pectin to 94g of hydrochloric acid solution with a pH value of 2, use a magnetic stirrer at a specific power of 10W / L, and a rotating speed of 500rpm, stir and acidify and mix for 24 hours to fully dissolve the orange pectin to obtain 95g of pH An aqueous solution containing orange pectin with a value of 2. Add 5g of citrus oil to the above aqueous solution, and use a high-speed shearing machine to shear at a speed of 9000rpm for 3 minutes to obtain a coarse emulsion, and then use a high-pressure homogenizer to homogenize the coarse emulsion. The homogenization pressure is 600bar, repeat 3 times to get a stable citrus oil emulsion. The appearance photograph of this citrus oil emulsion storage after 30 days is as follows figure 1 , it can be seen that it is a uniform continuous phase, no water-oil separation phenomenon occurs, and the stability is good.

Embodiment 2

[0038] Add 1g of orange pectin to 94g of hydrochloric acid solution with a pH value of 3, use a magnetic stirrer at a specific power of 10W / L, and a rotating speed of 500rpm, stir and acidify and mix for 24 hours to fully dissolve the orange pectin to obtain 95g An aqueous solution containing orange pectin at a pH of 3. Add 5g of citrus oil to the above aqueous solution, and use a high-speed shearing machine to shear at a speed of 9000rpm for 3 minutes to obtain a coarse emulsion, and then use a high-pressure homogenizer to homogenize the coarse emulsion. The homogenization pressure is 600bar, repeat 3 times to get a stable citrus oil emulsion. The appearance photograph of this citrus oil emulsion storage after 30 days is as follows figure 1 , it can be seen that it is a uniform continuous phase, no water-oil separation phenomenon occurs, and the stability is good.

Embodiment 3

[0040] 1g of orange pectin is added to 94g of hydrochloric acid solution with a pH value of 4, and the specific power is 10W / L with a magnetic stirrer, and the rotating speed is 500rpm, stirring and acidifying for 24 hours, so that the orange pectin is fully dissolved to obtain 95g An aqueous solution containing orange pectin at a pH of 4. Add 5g of citrus oil to the above aqueous solution, and use a high-speed shearing machine to shear at a speed of 9000rpm for 3 minutes to obtain a coarse emulsion, and then use a high-pressure homogenizer to homogenize the coarse emulsion. The homogenization pressure is 600bar, repeat 3 times to get a stable citrus oil emulsion. The appearance photograph of this citrus oil emulsion storage after 30 days is as follows figure 1 , it can be seen that it is a uniform continuous phase, no water-oil separation phenomenon occurs, and the stability is good.

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 relates to a tangerine oil emulsion and a preparation method thereof. The method comprises the following steps: mixing an aqueous solution containing pectin with tangerine oil to obtaina mixed liquid; and shearing and homogenizing the mixed liquid, wherein the aqueous solution containing pectin has a pH value being less than 7 and contains water, pectin and food acceptable acid. Themethod is safe and environment-friendly since no emulsifier or other organic solvent is introduced, and the tangerine oil emulsion has relatively good stability and can be applied to emulsion essence, functional foods and other industries.

Description

technical field [0001] The present disclosure relates to the field of agricultural product processing, and in particular, relates to a method for preparing citrus oil emulsion and the citrus oil emulsion. Background technique [0002] As a natural plant essential oil, citrus oil is mainly composed of terpenes, sesquiterpenes, and oxygen-containing compounds composed of higher alcohols, aldehydes, ketones, esters, etc., and has a strong citrus aroma. Odor, often used in food and beverage industry. Due to low water solubility, citrus (orange, tangerine, grapefruit, lemon, etc.) essential oils cannot be directly applied to beverage systems, while O / W emulsions can improve the water dispersion of aromatic oils and inhibit their rapid volatilization, so citrus essential oils are usually prepared It is made into emulsion essence, and then added for use. At present, for the preparation of citrus oil emulsions, commonly used emulsifiers include small molecule surfactants (Tween se...

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
IPC IPC(8): A23L33/105A23L33/115A23L29/231B01F3/08C08J3/03C08L91/00
CPCA23L29/231A23L33/105A23L33/115C08J3/03A23V2002/00C08J2391/00B01F23/414B01F23/41A23V2250/5072
Inventor 郑金铠赵少杰田桂芳赵成英陆畅任文博
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI