Active nano calcium carbonate for food additives and preparation method thereof

A technology of nano-calcium carbonate and food additives, applied in the direction of calcium carbonate/strontium/barium, nanotechnology for materials and surface science, nanotechnology, etc., can solve the problems of difficult recovery, organic solvent pollution, etc., and achieve good dispersion , good compatibility, and the effect of improving food performance
CN109399682AInactive Publication Date: 2019-03-01HIGH & NEW TECH RES CENT OF HENAN ACAD OF SCI
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
HIGH & NEW TECH RES CENT OF HENAN ACAD OF SCI
Publication Date
2019-03-01
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses active nano calcium carbonate for food additives and a preparation method thereof, and belongs to the field of food additives. According to the method, water-soluble salt calcium chloride and sodium carbonate are taken as primary materials, a modifier is taken as a diluter and an emulsifying agent, and active nano calcium carbonate emulsion is prepared by adopting a self-emulsifying system. The emulsion has the advantages that the emulsion can be directly used and can be used by preparing into the active nano calcium carbonate powder, the nano calcium carbonate is suitable for preparing efficient food additives and used as a calcium supplement of high calcium foods of milk products, soybean milk, cheese, cakes and the like, the dispersion performance is good, the use is convenient, and the nano calcium carbonate has no pollution and is safe and reliable.
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Description

technical field

[0001] The invention relates to an active nano-calcium carbonate for food additives and a preparation method thereof, belonging to the field of food additives. Background technique

[0002] At present, food-grade calcium carbonate has been widely used as a calcium supplement for food additives, which can improve product performance and product quality. Usually, because the surface of calcium carbonate contains calcium ions, hydroxyl groups, etc., it presents the characteristics of surface hydrophilic and oleophobic. It is easy to agglomerate in oily food systems such as milk, soy milk, cake ingredients, etc., and surface modification is required to improve its compatibility with the matrix. compatibility.

[0003] At present, the surface modification method of nano-calcium carbonate mainly adopts the two-step process of preparing nano-calcium carbonate particles first, and then modifying with a modifier. Although it is effective, the effect is mixed. Becaus...

Claims

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