Synthesis and application of novel food emulsifier

An emulsifier and food technology, applied in the fields of application, food science, organic chemistry, etc., can solve problems such as high cost, not suitable for food industry applications, complex preparation process, etc.

Pending Publication Date: 2020-11-10
中山市南方新元食品生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preparation process of glycolipids is generally very complicated, the cost is high, and it is not suitable for the application in the food industry

Method used

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  • Synthesis and application of novel food emulsifier
  • Synthesis and application of novel food emulsifier
  • Synthesis and application of novel food emulsifier

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] refer to figure 1 :

[0033] A: Take commercially available food-grade xylitol 2 (10g) and C18 stearic acid 1 (2.2 equivalents) and mix directly, add 1.0 equivalents of solid lipase (C.Antarctica), depressurize to 0.01ba (10 hundred Pa), continue to react at 70-75°C for 24-32 hours, and the reaction intermediate can be purified by multiple recrystallizations with ethanol / methyl tert-butyl ether system (10:1) to obtain product 3;

[0034] Features of product 3 13 C NMR data are as follows (ppm): 173.1(2C), 74.4, 68.7(2C), 65.3(2C), 33.9(2C), 31.9(2C), 29.6(18C), 29.3(2C), 29.0(2C), 25.0(2C), 22.7(2C), 14.1(2C).

Embodiment 2

[0036] refer to figure 2 :

[0037] B: Mix commercially available food-grade xylitol 2 (10g) with C16 fatty acid 4 (2.2 equivalents) directly, add 1.0 equivalents of solid lipase (C.Antarctica), and reduce the pressure to 0.01ba (10 hPa) , continue to react at 70-75°C for 24-32 hours, and the reaction intermediate can be purified by multiple recrystallizations with ethanol / methyl tert-butyl ether system (5:1) to obtain product 5;

[0038] Features of product 5 13 C NMR data are as follows (ppm): 173.1(2C), 74.4, 68.7(2C), 65.3(2C), 33.9(2C), 31.9(2C), 29.6(16C), 29.3(2C), 29.0(2C), 25.0(2C), 22.7(2C), 14.1(2C).

Embodiment 3

[0040] refer to image 3 :

[0041] C: Mix commercially available food-grade xylitol 2 (10g) with C14 fatty acid 6 (2.2 equivalents) directly, add 1.0 equivalents of solid lipase (C.Antarctica), and depressurize to 0.01ba (10 hPa) , continue to react at 70-75°C for 24-32 hours, and the reaction intermediate can be purified by multiple recrystallizations with ethanol / methyl tert-butyl ether system (10:3) to obtain product 7;

[0042] Features of Product 7 13 C NMR data are as follows (ppm): 173.1(2C), 74.4, 68.7(2C), 65.3(2C), 33.9(2C), 31.9(2C), 29.6(14C), 29.3(2C), 29.0(2C), 25.0(2C), 22.7(2C), 14.1(2C).

[0043] From Examples 1-3, it can be seen that changing the ratio of xylitol and fatty acid can result in a mixture of monoester and diester products, the ratio is uncertain, but when used as an emulsifier, increasing the amount used can also ensure the emulsification effect. Under the premise that other conditions remain unchanged, only reducing the amount of solid enzy...

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Abstract

The invention discloses synthesis and application of a novel food emulsifier. The molecular structure is shown in the specification, wherein m is equal to 5, 6 or 7; n = 5, 6, or 7; the xylitol is structurally characterized in that two primary hydroxyl groups of xylitol from a natural source are respectively connected with fatty acids from C14 to C18; and three secondary hydroxyl groups of the xylitol are sodium salts of sulfate. Through molecular design and chemical preparation experiments as well as tests on surface tension, viscosity, stability, safety, aging resistance to flour and the like of a compound, the screened novel food emulsifier can become a safe novel food emulsifier, can be added into various cooked wheaten foods such as bread baking and the like, and has a wide application prospect. Excellent surface tension and gas yield provide possibility for improvement of wheaten food processing.

Description

technical field [0001] The invention relates to the field of emulsifiers added during food processing and preparation, in particular to the synthesis and application of a novel food emulsifier. Background technique [0002] Emulsifiers are widely used in the food industry. Most foods, such as bread, biscuits, pastries, noodles, candies, and even sausages, can use emulsifiers as additives. Although the amount of emulsifier used in food is very small, it has a very obvious effect on the improvement of food materials. It can not only maintain the flavor of food, prolong the fresh-keeping period, but also improve the processing performance of food, which is conducive to the innovation of food varieties. [0003] Commonly used food emulsifiers include stearoyl-2-lactate, monoglyceride, soybean lecithin, sucrose ester, etc. (Food Chemistry, 2010, 122, 495; Food hydrocolloids, 2005, 19, 25). The emulsifier exhibits amphiphilicity due to its special molecular structure, that is, on...

Claims

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Application Information

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IPC IPC(8): C07C309/12C07C303/32C12P11/00A21D2/16A21D2/18A23L29/10
CPCC07C309/12A23L29/10A21D2/181A21D2/16C12P11/00A23V2002/00
Inventor 田天娥刘高峰
Owner 中山市南方新元食品生物工程有限公司
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