Food-grade temperature-sensitive Pickering emulsion and preparation method thereof

A Pickering emulsion, food-grade technology, used in food ingredients as emulsifiers, food forming, food science, etc., can solve the problems of limited temperature sensitive range, unable to meet the needs of release, etc., to improve emulsification activity, change Stability, hydrophobicity enhancement effect

Inactive Publication Date: 2021-05-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the temperature sensitivity range endowed by this material to the system is relatively limited, and it cannot meet the release requirements of different food systems.

Method used

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  • Food-grade temperature-sensitive Pickering emulsion and preparation method thereof
  • Food-grade temperature-sensitive Pickering emulsion and preparation method thereof
  • Food-grade temperature-sensitive Pickering emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Accurately weigh 30 g of waxy cornstarch, place it in a 250 mL round bottom flask, add 150 mL (3.16 mol / L) of H 2 SO 4 The solution is hydrolyzed, stirred at 400 r / min, the reaction temperature is 40° C., and the reaction time is 5 days. After the reaction, the obtained product was repeatedly washed and centrifuged until the pH of the supernatant was about 6.8, and the obtained waxy cornstarch crystal solution was freeze-dried to obtain a powder, which was stored at room temperature for later use.

Embodiment 2

[0032] Reactor such as figure 1 As shown, first close the valve, measure 30mL of deionized water into the three-necked flask, then add 10g of carnauba wax, pass in circulating water with a temperature of 85±1°C, and start stirring. Stir for a period of time until the solid carnauba wax is completely dissolved, stop stirring, and at this moment, the upper and lower oil and water are separated, and the valve is opened to remove the lower water phase. Accurately weigh 5g of the waxy cornstarch nanocrystals in Example 1 and add them to a three-necked flask, stir at a speed of 80r / min, after stirring for 5, 30, 60 and 120min, reduce the speed, add 30mL, and the temperature is 85±1°C Put the water into the three-necked flask, continue to stir for 5 seconds, then stop stirring, open the valve, and quickly separate the starch water dispersion in the lower layer into a beaker placed in an ice-water bath. The prepared starch nanocrystal aqueous dispersion was centrifuged at 3500r / min f...

Embodiment 3

[0035] Get potato starch nanocrystal 5g, adopt the operation in embodiment 2 to carry out physical hydrophobic modification with paraffin (No. 52), and select 60min as modification time, obtain paraffin wax modified potato starch nanocrystal.

[0036]The prepared paraffin-modified potato starch nanocrystals were prepared with deionized water to prepare 25 g of a solution with a concentration of 1%, ultrasonically dispersed for 0.5 h, and left to stand for 24 h. Citral was selected as the representative flavor component, and 10 g of limonene was taken, stirred evenly with the modified waxy cornstarch nanocrystals, and the Pickering emulsion was prepared by high-speed dispersion and high-pressure homogenization.

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Abstract

The invention provides a food-grade temperature-sensitive Pickering emulsion and a construction method thereof, and belongs to the technical field of emulsion preparation. The temperature-sensitive Pickering emulsion comprises edible wax modified starch nanocrystals, flavor components and water. The preparation method comprises the following steps of mixing the edible wax modified starch nanocrystals with the flavor components and the water so as to obtain mixed liquor, then performing high-speed dispersion, and dispersing the mixed liquor through combination of high-pressure homogenizing or high-pressure microjet so as to obtain the temperature-sensitive Pickering emulsion. The Pickering emulsion prepared by the preparation method disclosed by the invention can be used as a safe and effective flavor component slow and controlled release system.

Description

technical field [0001] The invention belongs to the technical field of emulsion preparation, in particular to a food-grade temperature-sensitive Pickering emulsion and a preparation method thereof. Background technique [0002] The application of microencapsulation technology in the stabilization of food flavors and fragrances has largely overcome the volatile and unstable defects of food flavors and fragrances. At present, microencapsulated flavors and fragrances at home and abroad have accounted for more than half of the total consumption of flavors. This type of encapsulation technology has greatly improved the protection and water dispersibility of flavors, but the release of flavors after encapsulation But it is often ignored by people. Since the fragrance is mainly released by the rupture of the vesicles, and most of the capsule walls are made of water-soluble materials, the microencapsulated products are easy to release the fragrance due to dissolution during use, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L29/10A23P10/30C08B31/00
CPCA23L27/72A23L27/80C08B31/00A23V2002/00A23V2200/222
Inventor 梁蓉杨成
Owner JIANGNAN UNIV
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