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Suspension emulsion gel loaded with fat-soluble vitamins and preparation method thereof

A fat-soluble vitamin, suspoemulsion technology, applied in the functions of food ingredients, oil-containing food ingredients, food science, etc., can solve the problems of unsuitable biological active substances, cumbersome process, long gel cycle, etc., and achieve improved dispersion. The effect of stability or solubility, simple process, long storage period

Inactive Publication Date: 2019-02-01
GUANGZHOU HANFANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the formation of emulsion gel involves some cumbersome processes and long gel cycle, and some processes are not suitable for the delivery of thermally sensitive and poorly stable bioactive substances
In addition, some emulsifiers or crosslinking agents have certain toxicity hazards, resulting in limited applications

Method used

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  • Suspension emulsion gel loaded with fat-soluble vitamins and preparation method thereof
  • Suspension emulsion gel loaded with fat-soluble vitamins and preparation method thereof
  • Suspension emulsion gel loaded with fat-soluble vitamins and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Take 6g of soybean protein isolate and add it into 20mL of deionized water, and magnetically stir until it is preliminarily dispersed to obtain an aqueous solution of soybean protein isolate. Then, disperse 3g vitamin A (beta-carotene) in 50g corn oil to prepare vitamin A oil suspension; add soybean protein isolate aqueous solution into vitamin A oil suspension, and through high-speed shearing 8000r / min, shear The time is 10 minutes; high-pressure homogenization, the rotation speed is 10000 rpm, and the number of homogenization is 3 times to obtain a composite emulsion. According to the national standard GB 8821 "National Food Safety Standard Food Additive β-Carotene", the test results show that the content of vitamin A in the compound emulsion is 14.72mg / g. And measure the morphological structure of composite emulsion by transmission electron microscope, the transmission electron microscope figure of composite emulsion is as follows figure 1 shown.

[0036] Add 1g of...

Embodiment 2

[0039] Take 1 g of soybean protein isolate and add it to 10 mL of deionized water, and stir magnetically until it is preliminarily dispersed to obtain an aqueous solution of soybean protein isolate. The temperature of magnetic stirring is 40° C., and the time is 0.5 h. Then, take 1.0g of vitamin A (β-carotene) and disperse it in 30g of corn oil to obtain a vitamin A oil suspension; add the soybean protein isolate aqueous solution into the vitamin A oil suspension, and through high-speed shearing at 8000r / min, shear The cutting time is 1 min; high pressure homogenization, the rotation speed is 5000 rpm, and the number of homogenization is 1 time to obtain a composite emulsion. According to the national standard GB 8821 "National Food Safety Standard Food Additive β-Carotene", the test results show that the content of vitamin A in the compound emulsion is 4.73mg / g.

[0040] Melt 0.5g of xanthan gum and add it to the compound emulsion, shear and mix initially, and then homogenize...

Embodiment 3

[0043] Take 10 g of soybean protein isolate and add it to 30 mL of deionized water, and stir magnetically until it is preliminarily dispersed to obtain an aqueous solution of soybean protein isolate. The temperature of magnetic stirring is 60° C., and the time is 2 hours. Then, take 10g of vitamin A (beta-carotene) and disperse it in 60g of corn oil to obtain a vitamin A oil suspension; add the soybean protein isolate aqueous solution into the vitamin A oil suspension, and through high-speed shearing 15000r / min, shear The time is 10 minutes; high-pressure homogenization, the rotation speed is 20000 rpm, and the number of homogenization is 3 times to obtain a composite emulsion. According to the national standard GB 8821 "National Food Safety Standard Food Additive β-Carotene", the test results show that the content of vitamin A in the compound emulsion is 38.62mg / g.

[0044] Add 3g of xanthan gum into the compound emulsion after melting, initially shear and mix, and then obtai...

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Abstract

The present invention relates to a suspension emulsion gel loaded with fat-soluble vitamins and a preparation method thereof, and belongs to the technical field of food processing. The suspension emulsion gel comprises the following components in parts by weight: 1-10 parts of fat-soluble vitamins, 1-10 parts of vegetable proteins, 0.5-3 parts of polysaccharides and 30-60 parts of vegetable oil rich in unsaturated fatty acids. The preparation raw materials are cheap in source, safe, good in biocompatibility, fast in biodegradation and easy for modification. The prepared suspension emulsion gelhas good stability, is simple in technology, low in cots, safe, environmentally protective, good in product stability and high in bioavailability, can be used in various foods to enhance sensory value, edible value and nutritional value, and can also be used for preparing healthy functional foods or healthy accessory ingredients.

Description

technical field [0001] The invention relates to a suspoemulsion gel loaded with fat-soluble vitamins and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Vitamins are a type of trace organic substances that humans and animals must obtain from food to maintain normal physiological functions, and play an important role in the growth, metabolism, and development of the human body. Fat-soluble vitamins A, D, E, or K and their derivatives: carotenoids, astaxanthin, zeaxanthin, lutein, lycopene, and β-carotene are poorly soluble in water, and are resistant to oxygen, heat, and light. It is sensitive to oxidation and deterioration during processing and storage, which limits its application in food; it is usually not directly used in animal feed and human food industry, cosmetic industry and pharmaceutical industry as a pure substance. Therefore, a suitable formulation form is required for fat-soluble substances so tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/15A23L33/155A23L29/00A23L29/30
CPCA23V2002/00A23L29/04A23L29/045A23L29/30A23L33/15A23L33/155A23V2200/30A23V2250/5488A23V2250/702A23V2250/211A23V2250/18A23V2250/5086
Inventor 杨小斌袁诚罗明琍许文东曾荣华武林贺魏星李益邓颖诗卢嘉颉
Owner GUANGZHOU HANFANG PHARMA
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