A method of emulsifying olive oil
By combining modified bile polysaccharide and casein hydrophobic peptides with ethylene oxide pretreatment, olive oil is emulsified using an oil-first-water method, which solves the problem of unstable olive oil emulsification and achieves long-term stability with salt and temperature resistance.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2023-03-13
- Publication Date
- 2026-04-07
AI Technical Summary
In existing technologies, olive oil emulsifiers have poor salt and temperature resistance, resulting in unstable emulsification and affecting the practical application value of olive oil.
Modified bile polysaccharide was used as an emulsifier and modified with casein hydrophobic peptides. Combined with ethylene oxide pretreatment, an oil-first, water-later emulsification method was used to form a stable olive oil emulsion.
It achieves long-term stability of olive oil emulsion, is resistant to salt and temperature, and maintains the quality of olive oil without being affected, with a stability of up to 37 days without emulsion breakage.
Abstract
Description
Technical Field
[0001] This invention belongs to the field of olive oil emulsification technology, and specifically relates to an olive oil emulsification method. Background Technology
[0002] Olive oil is widely recognized as a healthy oil, with numerous benefits including improved blood circulation, lower blood sugar and cholesterol, anti-aging effects, skin beautification, and nutritional support. However, emulsified olive oil is not fully utilized in practice. This isn't solely due to its high price; its practicality is also a factor. Without modification and emulsification, oils present many inconveniences in application because they are not water-soluble. This limits their use in food processing, beverage, cosmetics, and pharmaceutical industries, significantly reducing their true value. Current technologies typically use various emulsifiers to emulsify olive oil, but these methods often lack salt and temperature resistance, failing to maintain long-term stability or negatively impacting the quality of the olive oil. Summary of the Invention
[0003] The purpose of this invention is to overcome the shortcomings of the prior art and provide an olive oil emulsification method that enables the emulsified olive oil to be salt- and temperature-resistant, stable for a long time, and at the same time ensures the quality of the olive oil.
[0004] The objective of this invention is achieved through the following technical solution: an olive oil emulsification method, comprising the following steps:
[0005] S1. Modify the snow gall polysaccharide to obtain modified snow gall polysaccharide;
[0006] S2. Add a catalyst to the olive oil, then heat the olive oil, and then add ethylene oxide to obtain pretreated olive oil.
[0007] S3. Melt the modified bile polysaccharide, add pretreated olive oil to the melted modified bile polysaccharide, stir, then add hot water and continue stirring to obtain emulsified olive oil.
[0008] The first olive oil containing *Gynostemma pentaphyllum* polysaccharide exhibits excellent emulsification stability. This invention uses *Gynostemma pentaphyllum* polysaccharide as an emulsifier to emulsify olive oil, improving the stability of the emulsified olive oil. Furthermore, the *Gynostemma pentaphyllum* polysaccharide is modified to further enhance the stability of the emulsified olive oil. During the emulsification process, the olive oil is simultaneously pretreated to improve its self-emulsification, emulsification by other substances, and microemulsification capabilities. Combined with subsequent emulsification using modified *Gynostemma pentaphyllum* polysaccharide, emulsification stability is further improved. This invention employs an oil-first, water-later method for olive oil emulsification, which is suitable for the emulsification system involved in this invention and avoids differences in emulsification effects caused by variations in the hydrophilic-lipophilic balance of the emulsifier. Olive oil emulsified using this invention exhibits strong stability, salt and temperature resistance, and does not adversely affect the quality of the olive oil.
[0009] Furthermore, the modification method of *Gynostemma pentaphyllum* polysaccharide includes the following steps:
[0010] S11. Dissolve the snow gall polysaccharide in an acetate buffer solution, stir for a period of time, and adjust the pH value of the solution to obtain a snow gall polysaccharide solution.
[0011] S12. Dissolve the hydrophobic peptide in acetate buffer and stir for a period of time to obtain a peptide solution;
[0012] S13. The snow gall polysaccharide solution is added dropwise to the hydrophobic polypeptide solution, and after stirring for a period of time, the pH value of the mixed solution is adjusted.
[0013] This invention improves the amphiphilicity of bile polysaccharide by grafting casein hydrophobic peptides (hydrophobic polypeptides) with bile polysaccharide, resulting in modified bile polysaccharide with a grafting degree of 4.6-8.1%, which enables olive oil emulsion to remain unbroken for 37 days and has excellent storage stability.
[0014] Furthermore, the mass ratio of the polypeptide solution to the bile polysaccharide solution is 1:4 to ensure the emulsifying properties of the modified bile polysaccharide.
[0015] Furthermore, the amount of modified gentian polysaccharide added to the emulsified olive oil is 0.13 times the mass of the olive oil, and the amount of hot water added is 6 times the mass of the olive oil.
[0016] Furthermore, the amount of ethylene oxide added is 0.11 times the mass of the olive oil.
[0017] Furthermore, the catalyst is FY-2, and the amount of dialogue set added is 0.4% of the olive oil.
[0018] Furthermore, the temperature of the hot water is 43°C.
[0019] The beneficial effects of this invention are as follows: This invention addresses the emulsification stability of olive oil by using casein hydrophobic peptides to modify the olive oil polysaccharide, achieving a grafting degree of 4.6-8.1%, thereby improving its amphiphilicity and enhancing the emulsification stability of olive oil. Before emulsification, the olive oil is pretreated with ethylene oxide to improve its self-emulsification, emulsification by other substances, and microemulsification capabilities. Combined with subsequent emulsification by the modified olive oil polysaccharide, this allows the olive oil to easily form a stable emulsion state under the emulsification effect of the modified olive oil polysaccharide, exhibiting long-term stability and resistance to temperature and salt. The oil-then-water emulsification process avoids the inherent differences in olive oil polysaccharide during emulsification, further improving the stability of the olive oil emulsion. Detailed Implementation
[0020] The technical solution of the present invention will be further described in detail below with reference to the embodiments, but the scope of protection of the present invention is not limited to the following description.
[0021] Example
[0022] An olive oil emulsification method includes the following steps:
[0023] S1. Modification of *Gynostemma pentaphyllum* polysaccharide:
[0024] S11. Dissolve 0.18% of the above-mentioned bile polysaccharide in an acetate buffer (0.1 mol / L) with a pH of 4.0, stir for 1 h, and then adjust the pH of the solution with 4 mol / L sodium hydroxide solution to obtain a bile polysaccharide solution with a pH of 7.3.
[0025] S12. Dissolve 0.2% of the hydrophobic peptide in an acetate buffer solution with a pH of 4.0 and stir for 1 hour to obtain a peptide solution.
[0026] S13. The *Gynostemma pentaphyllum* polysaccharide solution is added dropwise to the hydrophobic polypeptide solution. After stirring at 500 rpm for a period of time, the pH value of the mixed solution is adjusted by adding 4 mol / L sodium hydroxide solution to obtain a modified *Gynostemma pentaphyllum* polysaccharide solution with a pH value of 7.3. The modified *Gynostemma pentaphyllum* polysaccharide solution is freeze-dried, then dry-milled and passed through an 80-mesh sieve to obtain modified *Gynostemma pentaphyllum* polysaccharide for later use. The mass ratio of the polypeptide solution to the *Gynostemma pentaphyllum* polysaccharide solution is 1:4.
[0027] S2. Add FY-2 to the olive oil that has been dehydrated at 100°C, then raise the temperature to 160°C, and then add ethylene oxide dropwise. After reacting for 20 minutes, pretreated olive oil is obtained. The amount of ethylene oxide added is 0.11% of the mass of the olive oil. The amount of catalyst added is 0.4% of the olive oil.
[0028] S3. Melt the modified *Gynostemma pentaphyllum* polysaccharide, add pretreated olive oil to the melted modified *Gynostemma pentaphyllum* polysaccharide, and after generating a milky white hydrate mixture, add hot water at 43°C while stirring, and continue stirring at 15000 r / min for 5 min. After standing for 30 min, emulsified olive oil is obtained. The amount of modified *Gynostemma pentaphyllum* polysaccharide added to the emulsified olive oil is 0.13 times the mass of the olive oil, and the amount of hot water added is 6 times the mass of the olive oil.
[0029] Comparative Example 1
[0030] An olive oil emulsification method includes the following steps:
[0031] S1. Modification of *Gynostemma pentaphyllum* polysaccharide:
[0032] S11. Dissolve 0.18% of the above-mentioned bile polysaccharide in an acetate buffer (0.1 mol / L) with a pH of 4.0, stir for 1 h, and then adjust the pH of the solution with 4 mol / L sodium hydroxide solution to obtain a bile polysaccharide solution with a pH of 7.3.
[0033] S12. Dissolve 0.2% of the hydrophobic peptide in an acetate buffer solution with a pH of 4.0 and stir for 1 hour to obtain a peptide solution.
[0034] S13. The *Gynostemma pentaphyllum* polysaccharide solution is added dropwise to the hydrophobic polypeptide solution. After stirring at 500 rpm for a period of time, the pH value of the mixed solution is adjusted by adding 4 mol / L sodium hydroxide solution to obtain a modified *Gynostemma pentaphyllum* polysaccharide solution with a pH value of 7.3. The modified *Gynostemma pentaphyllum* polysaccharide solution is freeze-dried, then dry-milled and passed through an 80-mesh sieve to obtain modified *Gynostemma pentaphyllum* polysaccharide for later use. The mass ratio of the polypeptide solution to the *Gynostemma pentaphyllum* polysaccharide solution is 1:4.
[0035] S2. Add FY-2 to the olive oil that has been dehydrated at 100°C, then raise the temperature to 160°C, and then add ethylene oxide dropwise. After reacting for 20 minutes, pretreated olive oil is obtained. The amount of ethylene oxide added is 0.11% of the mass of the olive oil. The amount of catalyst added is 0.4% of the olive oil.
[0036] S3. Melt the modified *Gynostemma pentaphyllum* polysaccharide, add pretreated olive oil to the melted modified *Gynostemma pentaphyllum* polysaccharide, and after forming a milky white hydrate mixture, add hot water at 43°C while stirring. Continue stirring at 15000 r / min for 5 min, and let stand for 30 min to obtain emulsified olive oil. The amount of modified *Gynostemma pentaphyllum* polysaccharide added to the emulsified olive oil is 0.13 times the mass of the olive oil, and the amount of hot water added is 6 times the mass of the olive oil. Then add ginkgo amylose to the emulsified olive oil, stir evenly, add gum arabic, stir evenly, and let stand for 30 min. The amount of ginkgo amylose and gum arabic added is 10% of the mass of the olive oil.
[0037] Comparative Example 2
[0038] An olive oil emulsification method includes the following steps:
[0039] S1. Modification of *Gynostemma pentaphyllum* polysaccharide:
[0040] S11. Dissolve 0.18% of the above-mentioned bile polysaccharide in an acetate buffer (0.1 mol / L) with a pH of 4.0, stir for 1 h, and then adjust the pH of the solution with 4 mol / L sodium hydroxide solution to obtain a bile polysaccharide solution with a pH of 7.3.
[0041] S12. Dissolve 0.2% of the hydrophobic peptide in an acetate buffer solution with a pH of 4.0 and stir for 1 hour to obtain a peptide solution.
[0042] S13. The *Gynostemma pentaphyllum* polysaccharide solution is added dropwise to the hydrophobic polypeptide solution. After stirring at 500 rpm for a period of time, the pH value of the mixed solution is adjusted by adding 4 mol / L sodium hydroxide solution to obtain a modified *Gynostemma pentaphyllum* polysaccharide solution with a pH value of 7.3. The modified *Gynostemma pentaphyllum* polysaccharide solution is freeze-dried, then dry-milled and passed through an 80-mesh sieve to obtain modified *Gynostemma pentaphyllum* polysaccharide for later use. The mass ratio of the polypeptide solution to the *Gynostemma pentaphyllum* polysaccharide solution is 1:4.
[0043] S2. Add FY-2 to the olive oil that has been dehydrated at 100°C, then raise the temperature to 160°C, and then add ethylene oxide dropwise. After reacting for 20 minutes, pretreated olive oil is obtained. The amount of ethylene oxide added is 0.11% of the mass of the olive oil. The amount of catalyst added is 0.4% of the olive oil.
[0044] S3. Melt the modified *Gynostemma pentaphyllum* polysaccharide, add hot water at 43°C to the melted modified *Gynostemma pentaphyllum* polysaccharide, and after generating a milky white hydrate mixture, cool to room temperature. While stirring, add olive oil and continue stirring at 15000 r / min for 5 min. After standing for 30 min, emulsified olive oil is obtained. The amount of modified *Gynostemma pentaphyllum* polysaccharide added to the emulsified olive oil is 0.13 times the mass of the olive oil, and the amount of hot water added is 6 times the mass of the olive oil.
[0045] Comparative Example 3
[0046] An olive oil emulsification method includes the following steps:
[0047] S1. Add FY-2 to olive oil that has been dehydrated at 100°C, then heat to 160°C, and then add ethylene oxide dropwise. After reacting for 20 minutes, pretreated olive oil is obtained. The amount of ethylene oxide added is 0.11% of the mass of the olive oil. The amount of catalyst added is 0.4% of the olive oil.
[0048] S2. Melt the *Gynostemma pentaphyllum* polysaccharide, add pretreated olive oil to the melted *Gynostemma pentaphyllum* polysaccharide, and after generating a milky white hydrate mixture, add hot water at 43°C while stirring. Continue stirring at 15000 r / min for 5 min, and let stand for 30 min to obtain emulsified olive oil. The amount of modified *Gynostemma pentaphyllum* polysaccharide added to the emulsified olive oil is 0.13 times the mass of the olive oil, and the amount of hot water added is 6 times the mass of the olive oil.
[0049] Comparative Example 4
[0050] An olive oil emulsification method includes the following steps:
[0051] S1. Modification of *Gynostemma pentaphyllum* polysaccharide:
[0052] S11. Dissolve 0.18% of the above-mentioned bile polysaccharide in an acetate buffer (0.1 mol / L) with a pH of 4.0, stir for 1 h, and then adjust the pH of the solution with 4 mol / L sodium hydroxide solution to obtain a bile polysaccharide solution with a pH of 7.3.
[0053] S12. Dissolve 0.2% of the hydrophobic peptide in an acetate buffer solution with a pH of 4.0 and stir for 1 hour to obtain a peptide solution.
[0054] S13. The *Gynostemma pentaphyllum* polysaccharide solution is added dropwise to the hydrophobic polypeptide solution. After stirring at 500 rpm for a period of time, the pH value of the mixed solution is adjusted by adding 4 mol / L sodium hydroxide solution to obtain a modified *Gynostemma pentaphyllum* polysaccharide solution with a pH value of 7.3. The modified *Gynostemma pentaphyllum* polysaccharide solution is freeze-dried, then dry-milled and passed through an 80-mesh sieve to obtain modified *Gynostemma pentaphyllum* polysaccharide for later use. The mass ratio of the polypeptide solution to the *Gynostemma pentaphyllum* polysaccharide solution is 1:4.
[0055] S2. Melt the modified *Gynostemma pentaphyllum* polysaccharide, add olive oil to the melted modified *Gynostemma pentaphyllum* polysaccharide, and after forming a milky white hydrate mixture, add hot water at 43°C while stirring. Continue stirring at 15000 r / min for 5 min, and let stand for 30 min to obtain emulsified olive oil. The amount of modified *Gynostemma pentaphyllum* polysaccharide added to the emulsified olive oil is 0.13 times the mass of the olive oil, and the amount of hot water added is 6 times the mass of the olive oil.
[0056] The viscosity, demulsification time, and average particle size of the olive oil emulsions prepared in the examples and comparative examples are shown in Table 1.
[0057] Table 1:
[0058] Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Viscosity (mPa / s) 4.2 4.1 5.1 5.6 4.8 Average particle size (nm) 1300 1200 4000 4700 3000 Time to break down breast milk (d) 37 38 26 22 29
[0059] As shown in Table 1, the olive oil emulsion prepared in the examples has a lower viscosity and a smaller average particle size, indicating that the olive oil emulsion has higher stability. Compared with the comparative example, the stabilizing effect is similar to that of adding auxiliary agents, and it can maintain long-term stability without adding auxiliary agents.
[0060] Salt tolerance test: Based on the example, the hot water in step S3 was replaced with sodium chloride solutions of 0.1%, 0.3%, 0.5%, 0.7%, 0.9%, 1.1%, and 1.5% at the same temperature.
[0061] Temperature resistance test: Based on the example, the emulsified olive oil obtained in step S3 was placed at 4, 10, 20, 40, 60 and 80°C for 20 min respectively.
[0062] Accurately pipette 100 μL from the middle of the olive oil emulsion after the salt tolerance and heat tolerance tests into test tubes, immediately add 5 mL of 1% SDS aqueous solution, shake well, and measure its absorbance A0 at a wavelength of 500 nm. After the remaining emulsion has stood for 10 min, take another 100 μL, add 5 mL of SDS, and measure its absorbance A. t The emulsion stability ESI is calculated using the following formula: In the formula: t is the settling time, which is 10 min here. The test results are shown in Tables 2 and 3.
[0063] Table 2:
[0064] Salt concentration (%) 0.1 0.3 0.5 0.7 0.9 1.1 1.5 ESI 0.4 0.4 0.6 0.7 0.5 0.4 0.5
[0065] Table 3:
[0066] Temperature (°C) 4 10 20 40 60 80 ESI 0.5 0.6 0.7 0.6 0.5 0.6
[0067] As shown in Tables 2-3, the olive oil emulsion prepared by this invention exhibits good stability and is resistant to temperature and salt at higher temperatures or higher salt concentrations.
[0068] The above description is merely a preferred embodiment of the present invention. It should be understood that the present invention is not limited to the forms disclosed herein and should not be construed as excluding other embodiments. It can be used in various other combinations, modifications, and environments, and can be altered within the scope of the concept described herein through the above teachings or related technologies or knowledge. Modifications and variations made by those skilled in the art that do not depart from the spirit and scope of the present invention should be within the protection scope of the appended claims.
Claims
1. A method for emulsifying olive oil, characterized in that, Includes the following steps: S1. Modify the snow gall polysaccharide to obtain modified snow gall polysaccharide; S2. Add a catalyst to the olive oil, then heat the olive oil, and then add ethylene oxide to obtain pretreated olive oil. S3. Melt the modified bile polysaccharide, add pretreated olive oil to the melted modified bile polysaccharide, stir, add hot water, and continue stirring to obtain emulsified olive oil. The modification method of the bile polysaccharide includes the following steps: S11. Dissolve the snow gall polysaccharide in an acetate buffer solution, stir for a period of time, and adjust the pH value of the solution to obtain a snow gall polysaccharide solution. S12. Dissolve the hydrophobic peptide in acetate buffer and stir for a period of time to obtain a peptide solution; S13. The snow gall polysaccharide solution is added dropwise to the hydrophobic polypeptide solution, and after stirring for a period of time, the pH value of the mixed solution is adjusted.
2. The method for emulsifying olive oil according to claim 1, characterized in that: The mass ratio of the polypeptide solution to the bile polysaccharide solution is 1:
4.
3. The method for emulsifying olive oil according to claim 1, characterized in that: The amount of modified gentian polysaccharide added to the emulsified olive oil is 0.13 times the mass of the olive oil, and the amount of hot water added is 6 times the mass of the olive oil.
4. The method for emulsifying olive oil according to claim 1, characterized in that: The amount of ethylene oxide added is 0.11 times the mass of the olive oil.
5. The method for emulsifying olive oil according to claim 1, characterized in that: The temperature of the hot water is 43°C.
Citation Information
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