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Glycerine monoester laurate micro emulsion and its preparing method and use

A technology of monolaurin monoglyceride and microemulsion, which is applied in application, food science, food preservation and other directions, can solve the problems of insufficient dissolution or dispersion, difficult preservative effect, etc., and achieves extended shelf life, simple preparation method, Effect of high thermodynamic stability

Inactive Publication Date: 2006-01-11
ZHEJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is precisely because of insufficient dissolution or dispersion that it is difficult for GML to effectively exert its antiseptic effect in actual production applications

Method used

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  • Glycerine monoester laurate micro emulsion and its preparing method and use

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Experimental program
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Effect test

Embodiment 1

[0025] Weighing by weight percentage: 24% polyoxyethylene sorbitan monolaurate, 12% polyoxyethylene sorbitan monooleate, 8% lauric monoglyceride, 16% n-amyl alcohol, 9% lauryl Alcohol and 31% water, first mix polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monooleate, lauric monoglyceride, n-amyl alcohol and lauryl alcohol at a temperature of 40 ° C, and wait for this After the mixture is completely melted, slowly add water and stir while adding until the mixed liquid turns from cloudy to clear.

Embodiment 2

[0027] Take by weight percentage: 35% polyoxyethylene sorbitan monolaurate, 10% lauric monoglyceride, 10% n-amyl alcohol, 15% lauryl alcohol and a concentration of 20% potassium sorbate solution 30%, Stir and mix polyoxyethylene sorbitan monolaurate, lauric monoglyceride, n-pentyl alcohol and lauryl alcohol at 40°C. After the mixture is completely melted, slowly add potassium sorbate solution while adding Stir while stirring until the mixture turns from cloudy to clear.

[0028] Add 0.1% product of the present invention by weight in glutinous rice cake dough, make glutinous rice cake dough according to conventional production method. After the production is completed, store the glutinous rice cake dough in a constant temperature incubator with saturated humidity at 30°C, and record the mildew condition on the 2nd, 3rd, 4th, 5th, 6th and 7th day, and measure it with a ruler The diameter of mold spots on the surface of cake dough. The mildew degree of cake dough is expressed b...

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Abstract

A monoglyceride laurate microemulsion used for antiseptic and antimildew purpose of food and cosmetics is prepared from surfactant, surfactant aid, monoglyceride laurate, and wate or sodium chloride or weak organic acid through proportioning, mixing the first three, heating to 45-80 deg.C while stirring for fully fusing, and slowly adding other until the liquid mixture becomes clear.

Description

technical field [0001] The invention relates to an oil-in-water type lauric monoglyceride microemulsion, a preparation method and application thereof. Background technique [0002] Glyceryl monolaurate (GML) has a good antiseptic function, is a safe, efficient, broad-spectrum antibacterial agent, its antibacterial effect is not affected by pH, and is superior to acidic preservatives such as sorbic acid, benzoic acid, and dehydroacetic acid. At the same time, it is also superior to paraben preservatives widely used in food and cosmetics. It has been approved by FAD (Food and Drug Administration) as a GRAS (generally recognized as safe) food additive as early as 1964. But so far GML has not been widely used as an antiseptic and antibacterial agent, which is mainly caused by the physical properties of GML. GML has a high melting point and is insoluble in water, glycerin and some mineral oils. It is precisely because it cannot be fully dissolved or di...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3517
Inventor 冯凤琴刘闽年钱炜
Owner ZHEJIANG UNIV
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