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Antioxidant and preparation method thereof

An antioxidant and emulsifier technology, applied in the field of food additives, can solve the problems of poor effect and limited application scope, and achieve the effects of strong antioxidant capacity, low IC50 value and low application cost

Inactive Publication Date: 2019-02-15
陈爱梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the effect of a single antioxidant is often poor, and the scope of application is limited. It is often necessary to use different antioxidants in combination to obtain better application effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] An antioxidant consisting of:

[0026] Thermal reaction product 300g, vitamin E 300g, vitamin C 30g, octaglycerol monolaurate 10g, concentration is 50wt% sorbitol solution 260g, water 100g;

[0027] The preparation method of above antioxidant is as follows:

[0028] (1) Preparation of thermal reaction products

[0029] Dissolve 10 g of rice bran polypeptide with a molecular weight of 5-10 kD in 270 g of glycerol, then add 20 g of isomaltulose, heat to 90°C, stir for 24 hours, and cool to room temperature to obtain a thermal reaction product;

[0030] (2) Preparation of emulsion

[0031] Preheat the sorbitol solution to 50°C, then add octaglycerol monolaurate, stir to dissolve completely, and obtain mixture A;

[0032] Dissolve vitamin C in water to make a vitamin C solution, add it to mixture A, and stir evenly to obtain mixture B;

[0033] Preheat the thermal reaction product to 50°C, add it to mixture B, stir and mix evenly to obtain mixture C;

[0034] Vitamin E...

Embodiment 2

[0036] An antioxidant consisting of:

[0037] Thermal reaction product 600g, vitamin E 100g, vitamin C 10g, decaglyceryl distearate 5g, concentration 70 wt% maltitol solution 265g, water 20g;

[0038] The preparation method of above antioxidant is as follows:

[0039] (1) Preparation of thermal reaction products

[0040] Dissolve 10 g of rice bran polypeptide with a molecular weight of 0.5-1 kD in 490 g of glycerol, then add 100 g of isomaltulose, heat to 50°C, stir for 72 hours, and cool to room temperature to obtain a thermal reaction product;

[0041] (2) Preparation of emulsion

[0042] Preheat the maltitol solution to 60°C, then add decaglyceryl distearate, stir to dissolve completely, and obtain mixture A;

[0043] Dissolve vitamin C in water to make a vitamin C solution, add it to mixture A, and stir evenly to obtain mixture B;

[0044] Preheat the thermal reaction product to 60°C, add it to mixture B, stir and mix evenly to obtain mixture C;

[0045] Vitamin E was...

Embodiment 3

[0047] Thermal reaction product 400g, vitamin E 150g, vitamin C 20g, Tween-60 8g, concentration are 70wt% sorbitol solution 372g, water 50g;

[0048] The preparation method of above antioxidant is as follows:

[0049] (1) Preparation of thermal reaction products

[0050] Dissolve 10 g of rice bran polypeptide with a molecular weight of 1-5 kD in 340 g of glycerol, then add 50 g of isomaltulose, heat to 80 ° C, stir for 40 h, and cool to room temperature to obtain a thermal reaction product;

[0051] (2) Preparation of emulsion

[0052] Preheat the sorbitol solution to 60°C, then add Tween-60, stir to dissolve completely, and obtain mixture A;

[0053] Dissolve vitamin C in water to make a vitamin C solution, add it to mixture A, and stir evenly to obtain mixture B;

[0054] Preheat the thermal reaction product to 60°C, add it to mixture B, stir and mix evenly to obtain mixture C;

[0055] Vitamin E was preheated to 60°C and added to mixture C, emulsified by high-speed shea...

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Abstract

The invention relates to an antioxidant and a preparation method thereof. According to the antioxidant, thermal reaction products, natural vitamin E and vitamin C are used as oxidation resisting sources and are mixed in a certain proportion, and an emulsifying technique is adopted to prepare a water-solubility emulsion. The antioxidant has high oxidization activity resistance.

Description

technical field [0001] The invention relates to a food additive, in particular to an antioxidant and a preparation method thereof. Background technique [0002] Antioxidant is an important food additive, which is mainly used to prevent or delay the automatic oxidation of oils and fats, and can also prevent the nutrition from being destroyed, browned and faded due to oxidation during food storage. [0003] At present, the food industry mainly uses synthetic antioxidants BHA, BHT and TBHQ. However, in recent years, the safety of synthetic antioxidants has been questioned, and animal experiments have shown that these synthetic antioxidants have certain toxicity. The United States, the European Union and other countries have restricted or even banned the use of synthetic antioxidants to varying degrees. Therefore, there is an urgent need to develop natural antioxidants with high safety and strong antioxidant capacity to meet consumers' demands for natural health. In addition,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3544A23L3/3562A23L3/3526
CPCA23L3/3526A23L3/3544A23L3/3562A23V2002/00A23V2250/55A23V2250/712A23V2250/62A23V2250/708
Inventor 不公告发明人
Owner 陈爱梅
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