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Method for preparing high-internal-phase emulsion by emulsifying edible oil

A high internal phase and emulsion technology, applied in the field of material chemistry, can solve the problems of difficulty in extracting/synthesizing emulsifiers, poor biocompatibility, and large amount of emulsifiers, and achieve good biocompatibility, modifiability, and equipment. Simple, Applicable Effects

Inactive Publication Date: 2020-02-21
JIANGNAN UNIV
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  • Claims
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Problems solved by technology

[0003] The emulsifiers used in the currently reported emulsified oils include small molecule surfactants, proteins, solid particles and their combinations, etc. There are few studies on emulsified edible oils such as soybean oil and fish oil. Traditional emulsification methods often have a large amount of emulsifiers. And unstable, difficult to extract / synthesize emulsifier, poor biocompatibility, almost never reported the method of emulsifying edible oil with nano-inorganic particles alone to prepare stable high internal phase emulsion

Method used

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  • Method for preparing high-internal-phase emulsion by emulsifying edible oil
  • Method for preparing high-internal-phase emulsion by emulsifying edible oil
  • Method for preparing high-internal-phase emulsion by emulsifying edible oil

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Embodiment 1

[0029] Embodiment 1: Preparation of high internal phase emulsion system

[0030] Take 0.08g of nano-hydroxyapatite into a 25mL glass sample bottle, add 2mL of deionized water, disperse evenly with an ultrasonic processor at a power of 70%, and then pipette 6mL of soybean oil into the bottle as the oil phase. Use a homogenizer at a speed of 11000r / min to homogenize for 2 minutes to obtain a stable high-phase emulsion, and take macro photos with a camera or mobile phone. The obtained high internal phase emulsion can be maintained at room temperature for 1 month without demulsification.

Embodiment 2

[0031] Example 2: Effects of Different Nano-hydroxyapatite Particle Concentrations on High Internal Phase Emulsions

[0032] Referring to Example 1, the fixed oil phase volume fraction is 80v / v%, and the concentration of nano-hydroxyapatite is replaced by 0.3wt%, 0.5wt%, 0.7wt%, 0.9wt%, 1wt%, 1.2wt%, respectively, With other conditions unchanged, the high internal phase emulsion was prepared, the macroscopic photos were taken with a camera, the microscopic photos were taken with a super depth-of-field three-dimensional microscope, and the rheological properties of the high internal phase emulsion were tested with a rotational rheometer. The stability of the obtained high internal phase emulsion is described in Table 1. Macrophotographs and micrographs of high internal phase emulsions prepared with different hydroxyapatite concentrations, such as figure 2 , 3 Shown; storage modulus, loss modulus diagram, viscosity change diagram as Figure 4 , 5 shown.

[0033] Table 1 Th...

Embodiment 3

[0036] Example 3: The maximum oil phase volume fraction that can be emulsified when the concentration of the nano-inorganic particles is fixed at 1wt%

[0037] Referring to Example 1, the concentration of nanoparticles was fixed at 1wt%, and the volumes of soybean oil weighed were replaced by 6mL, 6.4mL, 6.64mL, 6.8mL, 6.96mL, 7.12mL, and 7mL, and the added water phase also changed accordingly to meet The system was 8mL, and a high internal phase emulsion was prepared. A camera was used to take macroscopic photos, a super depth-of-field three-dimensional microscope was used to take microscopic photos, and a rotational rheometer was used to test the rheological properties of the high internal phase emulsion. The stability of the obtained high internal phase emulsion is as described in Table 2. Macrophotographs and micrographs of high internal phase emulsions with different volumes of oil phase, such as figure 2 , 3 Shown; storage modulus, loss modulus diagram, viscosity chan...

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Abstract

The invention discloses a method for preparing a high-internal-phase emulsion by emulsifying edible oil. According to the invention, nano inorganic particles are added into a mixed system of an oil phase and a water phase to serve as an emulsifier, and emulsifying is carried out to prepare the high-internal-phase emulsion. According to the method, soybean oil, olive oil and fish oil can be emulsified only by nano hydroxyapatite particles to obtain a stable high-internal-phase emulsion, and the volume fraction of the emulsified dispersed phase can reach 90v / v% at most. The high-internal-phase emulsion prepared by the method has good stability, and a stable high-internal-phase emulsion system which is free of demulsification for one month can be obtained under action of the nano inorganic particles with a specific concentration.

Description

technical field [0001] The invention relates to a method for preparing a high internal phase emulsion from emulsified edible oil, and belongs to the technical field of material chemistry. Background technique [0002] High internal phase emulsions are a type of emulsions with a dispersed phase volume fraction greater than 74.05v / v%, which can be divided into oil-in-water (O / W) and water-in-oil (W / O) types. In recent years, emulsified edible oil has been widely concerned by people, and there are fewer studies on the preparation of high internal phase emulsions from emulsified edible oil. It is of great significance to prepare stable high internal phase emulsion with suitable emulsification method for the storage and application of edible oil. For example, after some oils are emulsified into high internal phase emulsions, they can effectively delay the oxidation of oils, facilitate the loading of active substances, and facilitate the preparation of biocompatible porous materi...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/06C11B3/00
CPCA23D9/007A23D9/06C11B3/00
Inventor 蒋建中张豪杰李琳吕淼
Owner JIANGNAN UNIV
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