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Starch-based high-stability Pickering emulsion and preparation method thereof

A highly stable, starch-based technology, applied in the field of lipid complex V-type crystalline starch and new food-grade amphiphilic Pickering emulsifiers, can solve the problems of human health hazards, limited application and other problems, and achieve the effect of uniform distribution of emulsion droplets

Active Publication Date: 2019-11-29
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the potential hazards of excessive chemical addition to human health, the US Food and Drug Administration (FDA) and the national standard (GB) 28303-2012 limit the maximum amount of OSA added to OSA modified starches used in food production. 3%, the degree of substitution is not greater than 0.02, thus limiting the application of this product in the field of food and medicine

Method used

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  • Starch-based high-stability Pickering emulsion and preparation method thereof
  • Starch-based high-stability Pickering emulsion and preparation method thereof
  • Starch-based high-stability Pickering emulsion and preparation method thereof

Examples

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Effect test

Embodiment 1

[0057] The preparation method of starch-based highly stable Pickering emulsion is characterized in that comprising the following steps and processing conditions:

[0058] (1) Prepare cornstarch into a starch slurry with a mass fraction of 5% on a dry basis, gelatinize in a boiling water bath for 2 hours under agitation, cool to 30° C., and continue stirring while adding 3 times the volume fraction of absolute ethanol drop by drop, Centrifuge and classify to obtain the precipitate, place it at 60°C and blow dry for 12 hours to obtain V-type crystalline starch;

[0059] (2) Melt lauric acid at 60° C. and continue stirring for 1 hour to form fluid lauric acid;

[0060] (3) Fully mix 1 part of the fluid lauric acid obtained in step (2) with 10 parts of the V-shaped crystalline starch obtained in step (1) and continue to stir for 1 hour, then place it at 40°C for 24 hours to obtain starch laurel Acid composite particles;

[0061] (4) The starch lauric acid composite particle obta...

Embodiment 2

[0065] The preparation method of starch-based highly stable Pickering emulsion is characterized in that comprising the following steps and processing conditions:

[0066] (1) Potato starch is prepared into a starch slurry with a mass fraction of 10% on a dry basis, gelatinized in a boiling water bath for 1 h under stirring conditions, and after cooling to 30° C., continuously stirring while adding 2 times the volume fraction of absolute ethanol dropwise, Centrifuge and classify to obtain the precipitate, place it at 60°C and blow dry for 12 hours to obtain V-type crystalline starch;

[0067] (2) Melt palmitic acid at 65°C and continue stirring for 2 hours to form fluid palmitic acid;

[0068] (3) Fully mix 1 part of the fluid palmitic acid obtained in step (2) with 5 parts of the V-shaped crystalline starch obtained in step (1) and continue to stir for 1 hour, then place it at 50°C for 24 hours to obtain starch palm Acid composite particles;

[0069] (4) The starch palmitic ...

Embodiment 3

[0072] The preparation method of starch-based highly stable Pickering emulsion is characterized in that comprising the following steps and processing conditions:

[0073] (1) Prepare cassava starch into a starch slurry with a mass fraction of 15% on a dry basis, gelatinize in a boiling water bath for 2 hours under stirring conditions, cool to 30° C., continue stirring while adding 4 times the volume fraction of absolute ethanol drop by drop, Centrifuge and classify to obtain the precipitate, place it at 60°C and blow dry for 12 hours to obtain V-type crystalline starch;

[0074] (2) Melt stearic acid at 70°C, and continue stirring for 1 hour to form fluid stearic acid;

[0075] (3) Fully mix 2 parts of the fluid stearic acid obtained in step (2) with 9 parts of the V-shaped crystalline starch obtained in step (1) and continue to stir for 1 hour, then place it at 40°C for 24 hours to obtain the starch Stearic acid composite particles;

[0076] (4) The starch stearic acid comp...

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Abstract

The invention discloses a starch-based high-stability Pickering emulsion and a preparation method thereof. The preparation method comprises the following steps: preparing starch slurry with a dry basis mass fraction of 5-20% by a starch raw material, gelatinizing the material in a boiling water bath, cooling the material, dropwise adding excessive ethanol, carrying out centrifugal classification,precipitating the material, and drying the material to obtain V-shaped crystalline starch; fully mixing molten fatty acid with V-shaped crystalline starch, continuously stirring the materials, and carrying out forced air drying to obtain starch lipid composite particles; preparing starch lipid composite particles into a suspension aqueous solution; mixing a suspension aqueous solution with liquidgrease, and shearing at a high speed to obtain the starch-based high-stability Pickering emulsion. The emulsion index of the emulsion can reach 100%, emulsion droplets are uniformly distributed, the average particle size of the emulsion droplets is 10.13-25.20 mu m, and the emulsion droplets are not layered after being stored for three months. The emulsion has the characteristics of simple process, rich raw material sources, environmental protection and the like, and can be widely applied to the fields of food, cosmetics, chemical industry, medicines and the like.

Description

technical field [0001] The present invention relates to lipid complex V-type crystalline starch, and relates to a green preparation method of a novel hydrophobic modified starch as a Pickering emulsifier. The method involves "lipid complex" green hydrophobic modified starch, thereby obtaining a novel food-grade two An affinity Pickering emulsifier belongs to the field of food industry. Background technique [0002] Pickering emulsion refers to a new type of emulsion that uses solid particles adsorbed at the oil-water interface instead of surfactants as a stabilizer. The preparation process is simple and the emulsion stability is excellent. With people's growing consumer demand, the market's demand for products with labels such as "environmentally friendly and green" continues to increase. Pickering emulsions stabilized by bio-based solid particles have gradually attracted people's attention. They are used in food, cosmetics, chemicals, materials, etc. There is a huge market...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/30A23P10/30C08B31/04
CPCA23L29/04A23L29/30A23P10/30C08B31/04A23V2002/00A23V2250/186A23V2250/1886A23V2250/5118A23V2300/26A23V2300/38A23V2300/41
Inventor 黄强李松南朱子熙张斌扶雄
Owner SOUTH CHINA UNIV OF TECH
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