A method for preparing a supermicroemulsion, products and uses thereof

Abstract

The application provides a preparation method of supermicro emulsion, products and applications thereof, and belongs to the technical field of food. The supermicro emulsion comprises the following components in parts by weight: 15-40 parts of mineral supplements, 5-30 parts of liquid oil, 0.05-10 parts of a composite stabilizer and 20-80 parts of water. The application adopts the method to prepare an S / O / W system with the mineral supplements as the S phase (solid phase), the liquid oil as the O phase (oil phase) and the water as the W phase (aqueous phase), and the system can carry a large amount of poorly soluble mineral supplements and has good solubility and dispersibility.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a method for preparing an ultramicroemulsion, its products, and applications. Background Technology

[0002] Minerals are essential nutrients for the human body. For example, long-term calcium deficiency can lead to osteoporosis, increased risk of fractures, and even affect cardiovascular and immune system function, while iron deficiency can cause iron-deficiency anemia. Mineral salts are a common form of mineral supplements. However, these mineral salts suffer from poor solubility and low digestibility, severely limiting their application in food processing and products.

[0003] In actual production, sparingly soluble mineral salts are directly mixed into liquid products in the form of microparticles. The main problem is that these salts tend to precipitate during storage. Common solutions include adding a large amount of colloid to form a suspension, relying on its high viscosity to stabilize the system. However, this system often has poor water solubility, hindering digestion and absorption. Furthermore, the large amount of colloid encapsulates the mineral salts, preventing them from fully dissolving in the stomach and significantly reducing their absorption efficiency in the small intestine. The high viscosity of the system is also unfavorable for practical production. Another solution is to add a larger amount of emulsifier to form a conventional emulsion.

[0004] For example, Chinese patent CN107087683A discloses an ultra-micro liquid dairy product comprising the following raw materials in parts by weight: 80-90 parts fresh milk or reconstituted milk, 0.1-0.3 parts stabilizer, 0.1-0.3 parts calcium supplement, 0.0002-0.001 parts vitamin D3, 0.1-0.5 parts phytosterol esters, and 5-50 parts water. The calcium supplement added to this ultra-micro liquid dairy product is a mixture of nano-calcium carbonate, gum arabic, dextrin, and phosphoric acid, which makes calcium more easily absorbed and utilized by the human body. The resulting product exhibits good stability and texture, and also has certain health benefits. However, this emulsion generally can only hold a very small amount of calcium salts, and the use of large amounts of emulsifiers poses potential health risks. Furthermore, the process is relatively complex. Therefore, it is necessary to develop new nutrient delivery system carriers to solve the problem of dispersion and stability of insoluble mineral salts in liquid foods and improve the human body's digestion and absorption rate of minerals. Summary of the Invention

[0005] In view of the shortcomings of the existing technology, the present invention aims to provide an ultra-microemulsion with high dispersion stability of sparingly soluble mineral salts in liquid food and an ability to improve the digestion and absorption rate of mineral salts by the human body, and the preparation method thereof.

[0006] This invention utilizes a commonly used mineral supplement as the S phase (solid phase), common liquid oils found in food as the O phase (oil phase), and water as the W phase (aqueous phase) to prepare an S / O / W system using pickering technology. This system can hold a large amount of sparingly soluble mineral salts and exhibits good solubility and dispersibility.

[0007] Pickering emulsions, stabilized by solid particles rather than molecular surfactants, are gaining increasing attention in the food, cosmetics, and biopharmaceutical industries due to their high stability and high internal effective loading capacity. When solid particles adsorb at the oil-water interface, their polar groups (such as hydroxyl groups) interact with the aqueous phase, while the non-polar portions tend to contact the oil phase. This adsorption behavior allows the solid particles to form a physical barrier at the oil-water interface, preventing the coalescence of oil and water droplets and effectively improving emulsion stability. If the solid particles carry a charge, electrostatic repulsion is generated at the interface. This electrostatic repulsion further prevents particle aggregation, thereby enhancing emulsion stability. However, reports on using this technology to load large amounts of solid components such as mineral elements in food are scarce. This invention utilizes pickering technology to distribute a large amount of mineral salts in the oil phase to form a S / O suspension. The S / O is then added to the aqueous phase, where mechanical action forms an S / O / W system. Common stabilizers such as gum arabic, microcrystalline cellulose, and modified starch are used as interfacial stabilizers between the oil and water phases. The emulsion system is stabilized through the adsorption of these stabilizers. Simultaneously, some of the free mineral salts possess a certain degree of hydrophilicity and will intercalate near the outer aqueous phase, further enhancing the stability of the entire system.

[0008] Emulsions are generally classified into conventional emulsions, ultrafine emulsions, and nanoemulsions based on particle size. Conventional emulsions typically have a particle size of 20-50 μm, ultrafine emulsions typically have a particle size of 1-10 μm, and nanoemulsions have a particle size of less than 1 μm. Ultrafine emulsions have smaller particle sizes than conventional emulsions, making them easier for the human body to digest and absorb. They are also easier to industrialize than nanoemulsions. The particle size of pickering emulsions largely depends on the particle size of the solid phase itself. Common food-grade mineral salts have relatively large particle sizes, generally above 50 μm, which prevents the emulsion particle size from meeting the requirements of ultrafine emulsions. This invention selects mineral salts with a particle size of less than 10 μm to prepare pickering ultrafine emulsions. The resulting emulsion has a particle size of 0.5-10 μm, exhibiting good absorption, rapid dispersion and dissolution, and a delicate texture.

[0009] To achieve the above objectives, the present invention adopts the following technical solution:

[0010] An ultramicroemulsion comprises the following components by weight: 15-40 parts mineral supplement, 5-30 parts liquid oil, 0.05-10 parts compound stabilizer, and 20-80 parts water.

[0011] Preferably, the microemulsion comprises the following components by weight: 18-30 parts mineral supplement, 5-25 parts liquid oil, 1-8 parts compound stabilizer, and 30-80 parts water.

[0012] More preferably, the ultramicroemulsion comprises the following components by weight: 20-30 parts mineral supplement, 5-15 parts liquid oil, 2-5 parts compound stabilizer, and 45-75 parts water.

[0013] The mineral supplement is selected from one or more of the following: calcium carbonate, calcium gluconate, calcium citrate, calcium lactate, L-calcium lactate, calcium hydrogen phosphate, calcium aspartate, tricalcium phosphate, zinc citrate, zinc gluconate, magnesium gluconate, magnesium sulfate, magnesium oxide, magnesium carbonate, L-threonate magnesium, ferrous sulfate, ferrous gluconate, ferric citrate, ferrous glycinate, heme iron, ferrous fumarate, and ferric pyrophosphate.

[0014] Preferably, the mineral supplement is calcium lactate, magnesium carbonate, and ferrous sulfate.

[0015] The liquid oil is selected from one or more of corn oil, olive oil, sunflower seed oil, soybean oil, flaxseed oil, diglycerides, and medium-chain triglycerides.

[0016] The composite stabilizer is selected from one or more of pectin, xanthan gum, gum arabic, carrageenan, konjac gum, modified starch, polydextrose, inulin, sodium carboxymethyl cellulose, microcrystalline cellulose and sodium caseinate;

[0017] Preferably, the composite stabilizer is selected from one or more of gum arabic, polydextrose, pectin, modified starch, carrageenan, sodium carboxymethyl cellulose, and xanthan gum.

[0018] More preferably, the composite stabilizer is a mixture of gum arabic, polydextrose, and pectin, with a mass ratio of 1:20:1.

[0019] More preferably, the composite stabilizer is a mixture of modified starch and carrageenan in a mass ratio of 41:1.

[0020] More preferably, the composite stabilizer is a mixture of sodium carboxymethyl cellulose and xanthan gum, with a mass ratio of 40:1.

[0021] As some preferred embodiments, the mass ratio of the mineral supplement, liquid oil and water is 15-40:5-30:20-80;

[0022] Preferably, the mass ratio of the mineral supplement, liquid oil and water is 15-20:5-15:50-75.

[0023] More preferably, the mass ratio of the mineral supplement, liquid oil, and water is 15:5:67.69.

[0024] Preferably, the microemulsion further includes a flavoring agent selected from at least two of xylitol, erythritol, and citric acid.

[0025] The present invention also provides a method for preparing the above-mentioned microemulsion, comprising the following steps:

[0026] (1) Dissolve the composite stabilizer (4-96% by weight) in water at 30-80℃ to obtain a solution for later use;

[0027] (2) Add 25-50% by weight of mineral supplement to the solution in step (1) and stir thoroughly until uniformly mixed to obtain slurry A;

[0028] (3) Add the remaining composite stabilizer and the remaining mineral supplement to the liquid oil and stir thoroughly until the slurry is uniformly mixed to obtain slurry B;

[0029] (4) Mix slurry A and slurry B, and use a high-speed disperser to perform high-speed shearing to obtain a pre-homogenized emulsion;

[0030] (5) The pre-homogenized emulsion obtained in step (4) is subjected to ultra-high pressure homogenization to obtain an ultra-micro emulsion, which is then filled, sterilized, cooled, and stored.

[0031] The high-speed shearing speed mentioned in step (4) above is 3000-15000 rpm, and the shearing time is 5-15 min;

[0032] The ultra-high pressure homogenization pressure mentioned in step (5) above is 10-150MPa, and the homogenization is repeated 1-3 times. The feed temperature is controlled below 50℃ and the discharge temperature is below 80℃.

[0033] The sterilization temperature described in step (5) above is 75-95℃ and the time is 30-50min.

[0034] The particle size of the ultra-microemulsion obtained in step (5) above is 0.5-10 μm.

[0035] Preferably, the flavoring agent is added in step (1) above.

[0036] An ultramicroemulsion prepared by the above method.

[0037] The above-mentioned ultra-micro emulsions are used in the preparation of health beverages.

[0038] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0039] (1) In the preparation process, the present invention creatively prepares an S / O / W (water-in-oil-in-solid) system with a product particle size of 0.5-10μm; the ultra-micro emulsion has good stability and solubility in the system, and can also improve the absorption amount and absorption rate of the ultra-micro emulsion, thereby enhancing the health properties of the product.

[0040] (2) The present invention uses commonly used mineral supplements as the S phase (solid phase), liquid oils commonly found in food as the O phase (oil phase), and water as the W phase (aqueous phase). By rationally selecting various specific components and controlling the ratio, the resulting microemulsion has good stability.

[0041] (3) The ultra-micro emulsion formula provided by the present invention does not contain traditional surfactants and the amount of thickener added is greatly reduced, making it easier to digest and absorb, and the product is safer and milder.

[0042] (4) The preparation method provided by the present invention is simple, does not require high temperature except for the sol step, consumes less energy, and is conducive to practical production application. Detailed Implementation

[0043] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the tables in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0044] The following examples and comparative examples of the present invention are shown to provide a more detailed description of the compositions of the present invention, but the present invention is not limited thereto.

[0045] The present invention does not limit the source of the raw materials used. Unless otherwise specified, the raw materials used in the present invention are all commercially available products in this technical field.

[0046] Example 1: An ultramicroemulsion and its preparation method

[0047] It comprises the following components by weight:

[0048] 2.2 parts compound stabilizer, 10 parts flavoring agent, 15 parts calcium lactate, 5 parts olive oil and 67.8 parts water.

[0049] The composite stabilizer is gum arabic, polydextrose, and pectin in a mass ratio of 1:20:1;

[0050] The flavoring agent is xylitol and citric acid in a mass ratio of 4:1;

[0051] The preparation method is as follows:

[0052] (1) Dissolve 0.1 parts gum arabic, 2 parts polydextrose, 8 parts xylitol and 2 parts citric acid in water at 60°C and set aside.

[0053] (2) Add 6 parts of calcium lactate to the solution in step (1) and stir thoroughly until uniformly mixed to obtain slurry A;

[0054] (3) Add 0.1 part pectin and 9 parts calcium lactate to 5 parts olive oil and stir thoroughly until the slurry is evenly mixed to obtain slurry B;

[0055] (4) Mix slurry A and slurry B, and use a high-speed disperser to perform high-speed shearing at a speed of 3000 rpm for 5 min to obtain a pre-homogenized emulsion;

[0056] (5) The pre-homogenized emulsion obtained in step (4) is subjected to ultra-high pressure homogenization. The feed temperature is controlled below 50°C and the discharge temperature is below 80°C. The homogenization pressure is 100MPa. The homogenization is repeated twice. The resulting emulsion is then filled, sterilized at 95°C for 35 minutes, and cooled to below 35°C for storage.

[0057] Example 2: An ultramicroemulsion and its preparation method

[0058] The components are as follows, in parts by weight:

[0059] The mixture contains 4.2 parts of compound stabilizer, 2 parts of flavoring agent, 18 parts of ferrous sulfate, 8 parts of diglyceride, and 67.8 parts of water.

[0060] The composite stabilizer is modified starch and carrageenan in a mass ratio of 41:1;

[0061] The flavoring agent is xylitol and citric acid in a mass ratio of 1:1;

[0062] The preparation method is as follows:

[0063] (1) Dissolve 0.1 parts modified starch, 0.1 parts carrageenan, 1 part xylitol and 1 part citric acid in water at 50°C and set aside.

[0064] (2) Add 9 parts of ferrous sulfate to the solution in step (1) and stir thoroughly until uniformly mixed to obtain slurry A;

[0065] (3) Add 4 parts of modified starch and 9 parts of ferrous sulfate to 8 parts of diglycerides and stir thoroughly until the slurry is evenly mixed to obtain slurry B;

[0066] (4) Mix slurry A and slurry B, and use a high-speed disperser to perform high-speed shearing at a speed of 5000 rpm for 10 min to obtain a pre-homogenized emulsion;

[0067] (5) The pre-homogenized emulsion obtained in step (4) is subjected to ultra-high pressure homogenization. The feed temperature is controlled below 50°C and the discharge temperature is below 80°C. The homogenization pressure is 60 MPa. The homogenization is repeated twice. The resulting emulsion is then filled, sterilized at 95°C for 30 min, and cooled to below 35°C for storage.

[0068] Example 3: An ultramicroemulsion and its preparation method

[0069] The components are as follows, in parts by weight:

[0070] The mixture contains 4.1 parts of compound stabilizer, 7 parts of flavoring agent, 20 parts of magnesium carbonate, 15 parts of corn oil, and 53.79 parts of water.

[0071] The composite stabilizer is sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 40:1.

[0072] The flavoring agent is erythritol and citric acid in a mass ratio of 5:2;

[0073] The preparation method includes the following steps:

[0074] (1) Dissolve 1 part sodium carboxymethyl cellulose, 0.1 part xanthan gum, 5 parts erythritol, and 2 parts citric acid in water at 40°C and set aside.

[0075] (2) Add 8 parts of magnesium carbonate to the solution in step (1) and stir thoroughly until uniformly mixed to obtain slurry A;

[0076] (3) Add 3 parts sodium carboxymethyl cellulose and 12 parts magnesium carbonate to 8 parts corn oil and stir thoroughly until the slurry is evenly mixed to obtain slurry B;

[0077] (4) Mix slurry A and slurry B, and use a high-speed disperser to perform high-speed shearing at a speed of 3000 rpm for 10 min to obtain a pre-homogenized emulsion;

[0078] (5) The pre-homogenized emulsion obtained in step (4) is subjected to ultra-high pressure homogenization. The feed temperature is controlled below 50°C and the discharge temperature is below 80°C. The homogenization pressure is 60 MPa. The homogenization is repeated once. The resulting emulsion is then filled, sterilized at 95°C for 30 min, and cooled to below 35°C for storage.

[0079] Example 4: An ultramicroemulsion and its preparation method

[0080] The components are as follows, in parts by weight:

[0081] The mixture consists of 8 parts of compound stabilizer, 30 parts of calcium lactate, 25 parts of flaxseed oil, and 37 parts of water.

[0082] The composite stabilizer is inulin and sodium caseinate in a mass ratio of 1:1;

[0083] The preparation method includes the following steps:

[0084] (1) Dissolve 4 parts inulin and 1 part sodium caseinate in water at 40°C and set aside;

[0085] (2) Add 8 parts of calcium lactate to the solution in step (1) and stir thoroughly until uniformly mixed to obtain slurry A;

[0086] (3) Add 3 parts sodium caseinate and 22 parts calcium lactate to 25 parts flaxseed oil and stir thoroughly until the slurry is evenly mixed to obtain slurry B;

[0087] (4) Mix slurry A and slurry B, and use a high-speed disperser to perform high-speed shearing at a speed of 3000 rpm for 10 min to obtain a pre-homogenized emulsion;

[0088] (5) The pre-homogenized emulsion obtained in step (4) is subjected to ultra-high pressure homogenization. The feed temperature is controlled below 50°C and the discharge temperature is below 80°C. The homogenization pressure is 80MPa. The homogenization is repeated twice. The resulting emulsion is then filled, sterilized at 95°C for 30 minutes, and stored at a temperature below 35°C.

[0089] Comparative Example 1

[0090] The components are as follows, in parts by weight:

[0091] Xanthan gum 0.6 parts, gum arabic 8 parts, maltitol 10 parts, xylitol 5 parts, calcium lactate 18 parts, and water 58.4 parts.

[0092] The preparation method is as follows:

[0093] (1) Dissolve 0.6 parts xanthan gum, 8 parts gum arabic, 10 parts maltitol and 5 parts xylitol in water at 80°C and set aside.

[0094] (2) Add 18 parts of calcium lactate to the solution in step (1) and stir thoroughly until uniformly mixed to obtain a slurry;

[0095] (3) The slurry was subjected to high-speed shearing using a high-speed disperser at a speed of 8000 rpm for 10 min to obtain a pre-homogenized emulsion;

[0096] (4) The pre-homogenized emulsion obtained in step (3) is subjected to ultra-high pressure homogenization. The feed temperature is controlled below 50°C and the discharge temperature is below 80°C. The homogenization pressure is 60 MPa. The homogenization is repeated 3 times. The resulting emulsion is then filled, sterilized at 95°C for 30 min, and cooled to below 35°C for storage.

[0097] Comparative Example 2

[0098] The components are as follows, in parts by weight:

[0099] 1 part polyglycerol fatty acid ester, 1 part sucrose fatty acid ester, 10 parts erythritol, 0.1 part pectin, 2 parts mono- and diglyceride fatty acid esters, 1 part citrate fatty acid glyceride, 20 parts soybean oil, 18 parts calcium lactate, and 46.9 parts water.

[0100] The preparation method is as follows:

[0101] (1) Dissolve 1 part polyglycerol fatty acid ester, 0.1 part sucrose fatty acid ester, 10 parts erythritol and 0.1 part pectin in water at 60°C to obtain slurry A for later use;

[0102] (2) Add 2 parts of mono- and diglycerides of fatty acids and 1 part of citric acid fatty acid glycerides to 20 parts of soybean oil, stir thoroughly at 60°C until uniformly mixed, and keep this temperature for later use.

[0103] (3) Add 18 parts of calcium lactate to the mixture in step (2) and stir thoroughly until the slurry is evenly mixed to obtain slurry B. The whole process is kept at 60°C.

[0104] (4) Mix slurry A and slurry B, and use a high-speed disperser to perform high-speed shearing at a speed of 10,000 rpm for 10 min. The temperature is maintained at 60-70℃ throughout the process to obtain a pre-homogenized emulsion.

[0105] (5) The pre-homogenized emulsion obtained in step (4) is subjected to ultra-high pressure homogenization. The feed temperature is controlled below 50°C and the discharge temperature is below 80°C. The homogenization pressure is 60 MPa. The homogenization is repeated twice. The resulting emulsion is then filled, sterilized at 95°C for 30 min, and cooled to below 35°C for storage.

[0106] Comparative Example 3: An ultramicroemulsion and its preparation method

[0107] The difference from Example 1 is that: 35 parts calcium lactate, 2 parts olive oil, and 50.8 parts water, of which 25 parts calcium lactate are used in step (2) and 10 parts calcium lactate are used in step (3). Everything else is the same as in Example 1.

[0108] Comparative Example 4: An ultramicroemulsion and its preparation method

[0109] The difference from Example 1 is that: 40 parts calcium lactate, 35 parts olive oil, and 17.8 parts water, wherein 30 parts calcium lactate are used in step (2) and 10 parts calcium lactate are used in step (3). Everything else is the same as in Example 1.

[0110] Comparative Example 5: An ultramicroemulsion and its preparation method

[0111] The difference from Example 1 is that all raw materials were added together and subjected to high-speed shearing using a high-speed disperser at 3000 rpm for 5 minutes to obtain a pre-homogenized emulsion. Everything else was the same as in Example 1.

[0112] Effect Experiment:

[0113] 1. Particle size test

[0114] Test method: Refer to GB / T 19077-2016. Test results are shown in Table 1 below.

[0115] Table 1

[0116]

[0117] As shown in Table 1, Comparative Examples 1 and 2 were prepared using formulations and processes similar to those of commercially available liquid calcium supplements. Since Comparative Example 1 did not involve emulsification, its particle size was not representative and therefore not measured. The results show that the particle sizes of Examples 1-4 were generally below 5 μm, all lower than that of Comparative Example 2. The S / O / W (oil-in-water) system prepared using the picking technique exhibited a significantly reduced particle size, which is beneficial for human digestion and absorption. Compared to Comparative Example 2, the picking technique is simpler. Except for the step of dissolving the composite stabilizer in the aqueous phase, which requires heating, all other steps can be performed at room temperature, resulting in lower energy consumption and facilitating practical production applications. Comparative Example 3 exhibited significant stratification after sterilization, therefore no further effect experiments were conducted. This may be because the oil phase content was too low to fully support the calcium salt as the solid phase, making it difficult to form the S / O (oil-in-solid) system and subsequently, the S / O / W (oil-in-water) system could not be constructed. Comparative Example 4 showed a significant increase in viscosity during shearing, resulting in a viscous paste-like texture. Therefore, further effect experiments were not conducted. This may be because the content of solid and oil phases was too high, while the aqueous phase was too low, leading to the S / O and aqueous phases interpenetrating and forming a three-dimensional network structure, making it difficult to form an S / O / W system. This indicates that a relatively stable system can only be formed when the solid, oil, and aqueous phases are in a certain proportion. Comparative Example 5 showed bottom sedimentation after sterilization, so further effect experiments were not conducted. This may be because some calcium salts did not fully participate in the construction of the S / O / W system when the raw materials were added in a one-step process, and some free calcium salts were also difficult to uniformly embed into the interface to reinforce the entire system, resulting in poor overall system stability. This indicates that a certain process step is required to first form an S / O suspension, and then use an aqueous phase as a carrier to form a stable S / O / W system.

[0118] 2. Solubility test

[0119] Detection method: Take 1 mL of each of the samples from Examples 1-4 and Comparative Examples 1-2, add them to 100 mL of pure water at the same time, and start stirring under the same rotation speed (150 rpm), temperature (25℃), and rotor. Record the time required for each sample to completely dissolve and disperse in pure water. The detection results are shown in Table 2 below.

[0120] Table 2

[0121]

[0122] As shown in Table 2, the ultra-microemulsions prepared in Examples 1-4 required the shortest time to completely dissolve and disperse, indicating that the S / O / W system still exhibits good solubility even when carrying a large amount of insoluble mineral salts, which is beneficial for subsequent mineral digestion and absorption. Comparative Example 2 showed the second best dissolution effect after Examples 1-4, indicating that emulsification improves calcium solubility; however, the addition of excessive emulsifiers poses potential health risks. Comparative Example 1 showed the worst dissolution effect, possibly because it added too much colloid, resulting in poor water solubility of the entire system. For individuals requiring calcium supplementation, this could increase the burden on the gastrointestinal tract, affecting digestion and absorption. Simultaneously, excessive colloids could cause excessively rapid intestinal peristalsis, preventing calcium that cannot fully dissolve in the stomach from contacting the intestinal mucosa, thus significantly reducing absorption efficiency.

[0123] 3. Stability testing

[0124] Test method: The thermal stability of Examples 1-4 and Comparative Examples 1-2 was investigated. Samples were filled into 25 mL PP bottles, sterilized, and stored at 25°C and 37°C for 7 days. The system state, precipitation, and fat buoyancy were then observed. The test results are shown in Table 3 below.

[0125] Table 3

[0126]

[0127] The test results in Table 3 show that the S / O / W system formed by the pickering technology is relatively stable, with the composite stabilizer firmly adsorbed at the water-oil interface, thus stabilizing the system. The stability of the system in Comparative Example 1 is mainly due to the suspension effect of a large number of colloids, which slows down the collapse of the system. However, the stability of the system in Comparative Example 2 is significantly reduced, indicating that a simple O / W (oil-in-water) system alone cannot stably support a large amount of insoluble calcium salts.

[0128] Obviously, the described embodiments are only individual embodiments of the present invention, and not all embodiments. All other implementations obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the protection scope of the present invention.

Claims

1. A method for preparing an ultramicroemulsion, characterized in that: Includes the following steps: (1) Dissolve the composite stabilizer (4-96% by weight) in water at 30-80℃ to obtain a solution for later use; (2) Add 25-50% by weight of mineral supplement to the solution in step (1) and stir thoroughly until uniformly mixed to obtain slurry A; (3) Add the remaining composite stabilizer and the remaining mineral supplement to the liquid oil and stir thoroughly until the slurry is uniformly mixed to obtain slurry B; (4) Mix slurry A and slurry B, and use a high-speed disperser to perform high-speed shearing to obtain a pre-homogenized emulsion; (5) The pre-homogenized emulsion obtained in step (4) is subjected to ultra-high pressure homogenization to obtain an ultra-micro emulsion, which is then filled, sterilized, cooled, and stored. The ultramicroemulsion comprises the following components by weight: 15-40 parts mineral supplement, 5-30 parts liquid oil, 0.05-10 parts compound stabilizer, and 20-80 parts water; The mineral supplement mentioned is calcium lactate; The composite stabilizer is selected from one or more of pectin, xanthan gum, gum arabic, carrageenan, konjac gum, modified starch, polydextrose, inulin, sodium carboxymethyl cellulose, microcrystalline cellulose, and sodium caseinate.

2. The preparation method according to claim 1, characterized in that: The high-speed shearing speed mentioned in step (4) is 3000-15000 rpm, and the shearing time is 5-15 min; The ultra-high pressure homogenization pressure in step (5) is 10-150 MPa, and the homogenization is repeated 1-3 times. The feed temperature is controlled below 50℃ and the discharge temperature is below 80℃. The sterilization temperature is 75-95℃ and the time is 30-50 min.

3. The preparation method according to claim 1, characterized in that: The ultra-microemulsion comprises the following components by weight: 18-20 parts mineral supplement, 5-15 parts liquid oil, 2-5 parts compound stabilizer, and 45-75 parts water.

4. The preparation method according to claim 1, characterized in that: The liquid oil is selected from one or more of corn oil, olive oil, sunflower seed oil, soybean oil, flaxseed oil, diglycerides, and medium-chain triglycerides.

5. The preparation method according to claim 1, characterized in that: The composite stabilizer is a mixture of gum arabic, polydextrose, and pectin in a mass ratio of 1:20:1; or, the composite stabilizer is a mixture of modified starch and carrageenan in a mass ratio of 41:1; or, the composite stabilizer is a mixture of sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 40:

1.

6. An ultramicroemulsion prepared by the preparation method according to any one of claims 1-5.

Images