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A preparation method of a novel structured emulsion that improves the oxidation stability of fats and oils

A technology of oil oxidation and new structure, applied in the production/processing of edible oil/fat, emulsion transportation, cosmetic preparations, etc., can solve the problems of oil easy oxidation, bad flavor, etc. The effect of wide range and good application prospect

Active Publication Date: 2021-02-26
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This structured emulsion solves the problems of easy oxidation and bad flavor of oil in the emulsion system

Method used

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  • A preparation method of a novel structured emulsion that improves the oxidation stability of fats and oils
  • A preparation method of a novel structured emulsion that improves the oxidation stability of fats and oils
  • A preparation method of a novel structured emulsion that improves the oxidation stability of fats and oils

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation of embodiment 1 beeswax structure:

[0042] (1) Accurately weigh 0.32g of hydroxypropyl cellulose and 0.16g of xanthan gum in 60g of water according to the mass ratio of 2:1, and stir in a water bath (80°C) until completely dissolved to prepare water phase A;

[0043] (2) Accurately weigh 2.0 g of beeswax and 40 g of linseed oil, heat and stir at 80°C for 5 minutes to completely dissolve the beeswax, and obtain oil phase B;

[0044] (3) Mix the oil phase B with the water phase A, and prepare colostrum C (10000rpm / 1min) with a high-speed shear disperser (AD500S-P);

[0045] (4) Put colostrum C in a high-pressure homogenizer to prepare emulsion D (100Mpa, three cycles);

[0046] (5) Store the emulsion D at the crystallization temperature (4°C) for 24 hours to obtain the beeswax structured emulsion.

[0047] Embodiment 1 formula composition:

[0048]

[0049] Depend on figure 1 It can be seen that the prepared structured emulsion is an oil-in-water e...

Embodiment 2

[0053] The preparation of embodiment 2 different crystallization temperature stearic acid structured emulsion:

[0054] (1) Accurately weigh 0.3g of hydroxypropyl cellulose and 0.3g of sodium lauryl sulfate in 60g of water according to the mass ratio of 1:1, and stir in a water bath (90°C) until completely dissolved to prepare water phase A;

[0055] (2) Accurately weigh 6.0g of stearic acid and 40g of perilla seed oil, heat and stir at 90°C for 10min to completely dissolve stearic acid, and obtain oil phase B;

[0056] (3) Mix the oil phase B with the water phase A, and prepare colostrum C (10000rpm / 1min) with a high-speed shear disperser (AD500S-P);

[0057](4) Put colostrum C in a high-pressure homogenizer to prepare emulsion D (100Mpa, three cycles);

[0058] (5) Store the emulsion D at the crystallization temperature (4°C, 20°C) for 24 hours to obtain the stearic acid structured emulsion.

[0059] Embodiment 2 formula composition:

[0060]

[0061]

[0062] Depen...

Embodiment 3

[0066] The preparation of embodiment 3 different concentrations stearic acid structured emulsion:

[0067] (1) Accurately weigh 0.44g of Tween-80 and 0.22g of sodium lauryl sulfate in 65g of water according to the mass ratio of 2:1, and stir in a water bath (75°C) until completely dissolved to prepare water phase A;

[0068] (2) Accurately weigh 1.75g, 3.5g, 5.25g of stearic acid and 35g of perilla seed oil, heat and stir at 75°C for 10min to completely dissolve stearic acid, and obtain oil phase B;

[0069] (3) Mix the oil phase B with the water phase A, and prepare colostrum C (10000rpm / 1min) with a high-speed shear disperser (AD500S-P);

[0070] (4) Put colostrum C in a high-pressure homogenizer to prepare emulsion D (100Mpa, three cycles);

[0071] (5) Store the emulsion D at the crystallization temperature (20°C) for 24 hours to obtain the stearic acid structured emulsion.

[0072] Embodiment 3 formula forms:

[0073]

[0074] Depend on Figure 7 It can be seen tha...

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Abstract

The invention belongs to the technical field of oxidation resistance and preparation of emulsions, and particularly relates to a preparation method of a novel structured emulsion for improving the oxidation stability of grease. The structured emulsion comprises the following components: grease, a gel, a surfactant and water. The preparation method comprises the following steps: dissolving a surfactant in water to obtain a water phase A; putting a gel into grease to obtain an oil phase B; heating the water phase A and the oil phase B, and putting the oil phase B into the water phase A to prepare a primary emulsion C; and homogenizing the primary emulsion C, and storing at a crystallization temperature to obtain the product. According to the invention, the structured emulsion is simple in preparation method, high in stability, good in antioxidant effect, capable of loading a large amount of oil and the like; the grease and the gel generate a structure-activity relationship through physical action so as to improve the microscopic and macroscopic properties of the emulsion and achieve adjustability and inclusivity; and the problem that grease in an emulsion system is easy to oxidize and rancidify is solved while a new thought and a new method are provided for enhancing grease oxidation resistance of the emulsion system.

Description

technical field [0001] The invention belongs to the technical field of emulsion system preparation and oil anti-oxidation, and more specifically relates to a preparation method of a novel structured emulsion that improves the oxidation stability of oil. Background technique [0002] The emulsion system is not only easy to absorb by the human body, but also a good carrier, which can carry functional substances. More and more products in daily life are presented in the emulsion system, such as margarine, vegetable protein drinks (soy milk, peanut milk, coconut milk, almond juice etc.), probiotic emulsions, etc. In addition to common food products, there are countless cosmetic products presented in emulsion systems, such as shampoo, moisturizing milk, facial cleanser, etc. The products of the emulsion system all have a common feature, that is, they contain oils, and different oils contain different amino acid compositions and ratios, resulting in different properties. For examp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D7/04A23D7/06A23D7/005A61K8/06A61K8/92A61K9/107A61K47/44A61Q19/00
CPCA23D7/005A23D7/04A23D7/06A61K8/06A61K8/922A61K9/107A61K47/44A61K2800/522A61Q19/00
Inventor 兰雅淇魏飞龙郭胜兰董路路曹庸
Owner SOUTH CHINA AGRI UNIV
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