Pickering double emulsion with interface stabilized by solid lipid as well as preparation and application of Pickering double emulsion

A technology of solid fat and double emulsion, which is applied in the fields of application, production/processing of edible oil/fat, food ingredients containing fat, etc. It can solve the problems of human health hazards and poor stability, reduce the release rate and increase the long-term Physical stability, the effect of reducing the amount of oil used

Active Publication Date: 2021-02-05
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Aiming at the current situation of human health hazards caused by excessive oil intake, it makes up for the

Method used

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  • Pickering double emulsion with interface stabilized by solid lipid as well as preparation and application of Pickering double emulsion
  • Pickering double emulsion with interface stabilized by solid lipid as well as preparation and application of Pickering double emulsion
  • Pickering double emulsion with interface stabilized by solid lipid as well as preparation and application of Pickering double emulsion

Examples

Experimental program
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Effect test

Embodiment 1

[0060] The preparation of embodiment 1 Pickering double emulsion

[0061] (1) Preparation of 0.01mol / L, pH 5.7 citric acid-sodium citrate buffer: Weigh 0.025g of citric acid and 0.112g of sodium citrate into 10mL of deionized water. Dilute the water to 50mL, adjust the pH value to 5.7 with 0.01mol / L hydrochloric acid solution, store in a refrigerator at 4°C, and set aside;

[0062] (2) Water phase W in the gel 1 Preparation: Add 0.1g of sodium alginate to 20mL of citric acid-sodium citrate buffer, fully stir until dissolved under magnetic stirring conditions, and then add 25% (v / v) of the concentration of 5mg / mL CaCl 2 Solution, get 0.4wt% sodium alginate gel, which is the inner water phase W 1 ;

[0063] (3) Preparation of solid fatty oil phase O: Add 1 mL of monoglyceride laurate heated to 60°C into 20 mL of isothermal soybean oil to obtain 5% (w / v) monoglyceride laurate; then add 0.4 mL polyglyceride laurate Glycerol ricinoleate, to obtain 2% (w / v) polyglycerol ricinol...

Embodiment 2

[0068] Embodiment 2 interface is by the preparation of the Pickering double emulsion that solid fat stabilizes

[0069] (1) Preparation of 0.01mol / L acetic acid-sodium acetate buffer solution with a pH of 4: Measure 200mM acetic acid, 41mL and 9mL sodium acetate respectively, add them to 50mL deionized water, and store at 4°C after fully mixing refrigerator, spare;

[0070] (2) Inner water phase W 1 Preparation: Add 0.2g ι-carrageenan to 20mL acetic acid-sodium acetate buffer solution, fully stir until dissolved under magnetic stirring conditions, and then add 25% (v / v) at a concentration of 50mg / mL of CaSO 4 solution, to obtain 0.8wt% iota-carrageenan gel, which is the inner aqueous phase W 1 ;

[0071] (3) Preparation of oily phase O: Add 2 mL of monoglyceride stearate heated to 65° C. into 20 mL of isothermal soybean oil to obtain 10% (w / v) monoglyceride stearate; add 0.2 mL Polyglycerol ricinoleate, to obtain 1% (w / v) polyglycerol ricinoleate, stir with 500rpm magnet...

Embodiment 3

[0076] Embodiment 3 interface is by the preparation of the Pickering double emulsion that solid fat stabilizes

[0077] (1) Preparation of 0.01mol / L, pH 6.5 phosphate buffer solution: Measure 2M disodium hydrogen phosphate, sodium hydrogen phosphate solution 68.5mL and 31.5mL into 50mL deionized water respectively, after fully mixing, Store in a 4°C refrigerator for later use;

[0078] (2) Inner water phase W 1 Preparation: Add 0.06g of low-methoxyl pectin to 20mL of phosphate buffer, fully stir until dissolved under magnetic stirring conditions, and then add 25% (v / v) at a concentration of 10mg / mL of CaCO 3 solution, to obtain 0.024wt% methoxy pectin gel, which is the inner water phase W 1 ;

[0079] (3) Preparation of oil phase O: Add 1 mL of monoglyceride laurate and 1 mL of hydrogenated palm oil heated to 60° C. into 20 mL of isothermal olive oil to obtain 5% (w / v) monoglyceride laurate and 5% (w / v) hydrogenated palm oil; then add 0.2mL polyglycerol ricinoleate to ob...

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Abstract

The invention discloses a Pickering double emulsion with an interface stabilized by solid lipid, as well as a preparation method of the Pickering double emulsion and an application of the Pickering double emulsion to low-lipid foods. According to the interface provided by the invention, lipid crystals are formed in situ at the interface through the emulsifying property of solid lipid and the template effect of a lipophilic interface crystallization inducer, the lipid crystals are used for assisting in stabilizing the emulsion, the overall stability of the emulsion is enhanced, based on the condition that the consumption of an emulsifying agent, a stabilizing agent and gelata is reduced, a coalescence phenomenon does not occur after the emulsion is placed for one month, and instability caused by a processing or compounding process can be effectively improved. Through in vitro digestion experiments, the inventor find that the solid lipid interface layer of the prepared Pickering double emulsion W1/O/W2 partially inhibits the digestion of lipase to liquid oil, the emulsion has the characteristic of low lipid digestibility, and the application of the food-grade Pickering emulsion in the fields of food processing and low-lipid food can be widened.

Description

technical field [0001] The invention belongs to the technical field of emulsion processing, and more specifically relates to a Pickering double emulsion whose interface is stabilized by solid fat and its preparation and application. Background technique [0002] Fat can give food a plastic texture, a delicate texture and a smooth taste, so it can give people a good taste and taste, and is an important part of food. However, more than 30% fat in food can easily lead to obesity, diabetes, hyperlipidemia, and induce a series of health problems such as coronary heart disease, atherosclerosis, and high blood pressure. Driven by consumers' pursuit of health and taste, people's demand for low-fat food is increasing. At present, it is a major development trend to use low-fat ingredients to replace fat in food raw materials to prepare low-fat foods, and the more representative one is to use "water-in-oil-in-water emulsion (W 1 / O / W 2 )” to partially replace the fat in food raw mat...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/04A23L29/256A23L29/231A23L29/10A23L29/00A23L33/00
CPCA23D7/005A23D7/04A23L29/256A23L29/231A23L29/015A23L29/03A23L29/10A23L33/00A23V2002/00A23V2250/5026A23V2250/50362A23V2250/50724A23V2250/1578A23V2250/18A23V2250/192A23V2200/222
Inventor 肖杰李宛潼王浩楠曹庸
Owner SOUTH CHINA AGRI UNIV
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