Composite stabilizer for inhibiting crystallization and stratification of salty flavor essence and preparation method thereof

Abstract

The application discloses a composite stabilizer for inhibiting crystallization and stratification of salty flavor essence and a preparation method thereof. The composite stabilizer comprises, in terms of weight fractions, a crystallization inhibiting component, an interface regulating component, a system solubilizing component and a water-retaining and anti-freezing component with a mass ratio of (3-4):(2-3):(1-1.5):1. The application inhibits the crystal nucleation and growth of the crystalline component in the salty flavor essence from the molecular level through the synergistic effect of multiple mechanisms, and simultaneously improves the interface compatibility of the oil-water two phases, so that the crystallization and stratification of the salty flavor essence in the long-term storage process are effectively prevented.

Description

Technical Field

[0001] This invention relates to the field of food additives, specifically to a composite stabilizer for inhibiting the crystallization and stratification of savory flavorings and its preparation method. Background Technology

[0002] Savory flavorings are core flavoring ingredients in the meat products, convenience foods, and compound seasoning industries. They are typically composed of dozens or even hundreds of components, including Maillard reaction products, thermally reacted flavor bases, yeast extracts, amino acids, reducing sugars, lipid oxidation products, and extracts from various spices. Their complex composition and the coexistence of polar and non-polar components make them highly susceptible to stability issues such as crystallization, layering, and precipitation during storage. Specifically, common components in savory flavorings, such as amino acids, peptides, and nucleotides, experience decreased solubility and gradually crystallize when temperature fluctuates or the solvent system changes. Simultaneously, the lack of sufficient interfacial affinity between oil-soluble flavor components and water-soluble flavor components with significant polarity differences leads to macroscopic phase separation under gravity, resulting in decreased clarity in the upper layer and the formation of sediment or paste-like aggregates in the lower layer. These crystallization and stratification phenomena not only seriously affect the appearance quality and consumer acceptance of products, but also lead to uneven distribution of effective flavor components in flavorings and inconsistent flavor performance before and after actual addition, thereby affecting the batch stability and quality uniformity of downstream food products. This has become a common technical problem restricting the high-quality development of the savory flavoring industry.

[0003] To address the stability issues of flavor products, some research has employed microencapsulation to encapsulate flavor substances within the wall material, aiming for long-lasting flavor retention and sustained release. Other technologies improve emulsification stability by adding traditional stabilizers such as gum arabic and modified starch. Still others utilize microemulsion technology to prepare flavors, creating a stable system that is less prone to stratification and oil buildup over long periods. However, all these technologies have their limitations. Microencapsulation is typically implemented as a separate post-processing step, which is complex and costly, and the introduction of the wall material can sometimes mask the main flavor. While single-type traditional stabilizers (such as gum arabic and modified starch) can improve emulsification to some extent, they lack effective inhibition of crystalline components in the system, failing to fundamentally address the issue of individual component precipitation in complex multi-component systems. Although microemulsion technology can improve the dispersion of the system, it lacks active intervention and control methods for pre-existing crystalline precursors. Summary of the Invention

[0004] This invention aims to solve one of the technical problems in related technologies to a certain extent. The embodiments of this invention provide a composite stabilizer for inhibiting the crystallization and stratification of salty flavorings and its preparation method.

[0005] The embodiments of the present invention adopt the following technical solutions:

[0006] Firstly,

[0007] This invention provides a composite stabilizer for inhibiting the crystallization and stratification of salty flavorings, comprising a crystallization inhibiting component, an interface regulating component, a system solubilizing component, and a water-holding and antifreeze component in a mass ratio of (3-4):(2-3):(1-1.5):1;

[0008] The crystallization-inhibiting component is selected from at least two of sodium octenyl succinate starch, β-cyclodextrin, and hydroxypropyl-β-cyclodextrin; the interface-regulating component is selected from at least two of sucrose fatty acid ester, polyglycerol fatty acid ester, and soybean lecithin; the system solubilizing component is selected from at least two of xanthan gum, gum arabic, and guar gum; and the water-holding and antifreeze component is selected from at least two of glycerol, propylene glycol, and sorbitol.

[0009] This invention addresses the technical shortcomings of existing savory flavorings, which are prone to crystallization, stratification, and precipitation during storage and use due to insufficient stability. It provides a composite stabilizer for inhibiting crystallization and stratification in savory flavorings, comprising a crystallization inhibitor, an interface regulating component, a system solubilizing component, and a water-holding and antifreeze component. The crystallization inhibitor inhibits the nucleation and growth of crystalline components in the savory flavoring through inclusion or steric hindrance. The interface regulating component reduces the interfacial tension between oil and water and forms an interfacial film with a steric stabilizing effect. The system solubilizing component increases the viscosity of the continuous phase and slows down the movement and aggregation of dispersed phase particles. The water-holding and antifreeze component lowers the freezing point and regulates the water activity of the system, inhibiting the precipitation of components induced by ice crystal formation under low-temperature conditions. This application, through a composite stabilizing system composed of specific types of components, inhibits the nucleation and growth of crystalline components in savory flavorings at the molecular level through the synergistic effect of multiple mechanisms, while simultaneously improving the interfacial compatibility between the oil and water phases, thereby effectively preventing crystallization and stratification of savory flavorings during long-term storage.

[0010] In some embodiments, the crystallization-inhibiting component is a composition of sodium octenyl succinate starch, β-cyclodextrin, and hydroxypropyl-β-cyclodextrin in a mass ratio of (1.5~3):(1~2):1. The combination of these three components can achieve broad-spectrum inhibition of various types of crystalline components (such as amino acids, nucleotides, salts, etc.) in savory flavorings.

[0011] In some embodiments, the interface regulating component is a composition of sucrose fatty acid ester, polyglycerol fatty acid ester, and soybean lecithin in a mass ratio of (2~3):(1~2):1. The combination of the three components can form a dense composite interface film with a spatially stable effect at the oil-water interface, effectively preventing the aggregation of dispersed phase particles and Ostwald ripening.

[0012] In some embodiments, the solubilizing component of the system is a composition of xanthan gum, gum arabic, and guar gum in a mass ratio of (1~1.5):(1~2):1. The combination of the three components can form a three-dimensional network structure in the continuous phase, which delays the Brownian motion and gravitational sedimentation of dispersed phase particles through a thickening effect.

[0013] In some embodiments, the water-holding and antifreeze component is a composition of glycerol, propylene glycol, and sorbitol in a mass ratio of (1.5~3):(1~1.5):1. This combination can inhibit ice crystal formation under low-temperature conditions, preventing component separation and phase separation induced by the mechanical compression of ice crystals.

[0014] Secondly,

[0015] The present invention also provides a method for preparing the above-mentioned composite stabilizer for inhibiting the crystallization and stratification of savory flavorings, comprising the following steps:

[0016] (1) Weigh the crystallization inhibitor, interface control component and system solubilizing component according to the ratio, add 2 to 5 times the total mass of the crystallization inhibitor, interface control component and system solubilizing component to 40 to 60°C deionized water, stir at 500 to 2000 rpm for 20 to 40 minutes to fully wet and initially disperse each component to obtain a pre-dispersed slurry.

[0017] (2) Add the water-holding and antifreeze component to the pre-dispersed slurry and continue stirring for 10-20 minutes to obtain the mixed slurry;

[0018] (3) The mixed slurry is subjected to high pressure homogenization at 40-60℃ and 20-60 MPa, and the homogenization cycle is repeated 2-4 times. Then it is cooled to room temperature and sterilized to obtain the final product.

[0019] The preparation method of the composite stabilizer of the present invention is simple to operate, has mild conditions, and is easy to scale up for industrial production.

[0020] In some embodiments, the stirring speed in step (1) is 800 to 1600 rpm and the stirring time is 25 to 35 minutes.

[0021] In some embodiments, the homogenization pressure in step (3) is 30-50 MPa, and the homogenization cycle is 3 times.

[0022] Thirdly,

[0023] The present invention also provides the application of the above-mentioned composite stabilizer in inhibiting the crystallization and stratification of savory flavorings.

[0024] In some embodiments of the application, the composite stabilizer is added to the savory flavoring at an addition amount of 0.5% to 5% of the total mass of the savory flavoring.

[0025] In some embodiments of the application, the salty flavoring can be in the form of an oily flavoring, an aqueous flavoring, or a paste flavoring.

[0026] In some embodiments of the application, the composite stabilizer is added during the blending stage of the savory flavoring, or directly added to the finished savory flavoring product and stirred evenly.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] (1) This invention constructs a multi-level, multi-mechanism composite stable system through the synergistic combination of four functional components: crystallization inhibition components, interface regulation components, system solubilizing components, and water-holding and antifreeze components. This system can work synergistically from four dimensions: crystal nucleation inhibition, interface stability enhancement, continuous phase thickening, and low-temperature antifreeze protection, fundamentally solving the technical problem of crystallization and stratification in savory flavorings. The components are not simply superimposed, but rather form a synergistic effect through intermolecular interactions. The overall effect of inhibiting crystallization and stratification is significantly better than that of using each component alone or in combination. Specifically, the crystallization inhibition components block crystal formation from the molecular source through inclusion and steric hindrance; the interface regulation components ensure the long-term stability of the oil and water phases by reducing interfacial tension and forming a high-strength interfacial film; the system solubilizing components slow down particle movement through thickening and network structure formation; and the water-holding and antifreeze components eliminate the inducing factors of low-temperature precipitation by lowering the freezing point and regulating water activity.

[0029] (2) The preparation process of this invention is mild and easy to operate. It can be completed using conventional stirring, dispersion and high-pressure homogenization equipment. No special reaction conditions or expensive special equipment are required. The production cost is controllable and it is suitable for large-scale industrial production.

[0030] (3) The present invention adopts a stepwise premixing process. First, the crystallization inhibition component, interface regulation component, and system solubilizing component are pre-dispersed and stirred in warm water at 40-60℃. This can fully wet various powder raw materials and effectively solve the technical problems of cyclodextrin and plant colloid dry powder agglomerating when exposed to water and being difficult to hydrate and disperse internally. The agglomerated particles are broken up in advance to achieve uniform dispersion of macromolecular stable components. Then, water-holding and antifreeze small molecule components such as glycerol and propylene glycol are added and mixed at low speed to avoid local gelation and agglomeration of the system due to crosslinking. This achieves orderly and uniform dispersion of large and small molecule functional components and greatly improves the overall uniformity of the composite stabilizer. Meanwhile, the present invention preferably uses homogenization pressure of 30-50 MPa and process parameters of 3 cycles. Compared with low-pressure homogenization, it can fully break up the small particle agglomerates and achieve molecular-level mixing of various functional components. Compared with ultra-high pressure homogenization, it will not damage the long-chain structure of macromolecules such as cyclodextrin and xanthan gum, and retain their inclusion and thickening core properties. The 3 homogenization cycles can eliminate the local enrichment of components in the system, allowing the four types of functional components to fully cross-link to form a complete and stable composite network. While ensuring the stability of the product, it controls the energy consumption and wear of the equipment, making it more suitable for continuous mass production in factories.

[0031] (4) The composite stable system provided by the present invention has good universality and is applicable to various dosage forms of salty flavor products such as oil flavor, water flavor, and paste flavor. The addition method is flexible. It can be added directly in the flavor blending stage or added to the finished flavor later. It does not require major modification to the original production process and is easy to promote and apply in industrialization.

[0032] (5) The salty flavoring treated by the composite stabilization system of the present invention can be stored for more than 12 months in the temperature range of -18℃ to 50℃. The system remains uniform and stable, with no visible crystal precipitation or layering. This significantly extends the shelf life of the product and improves the product's quality consistency and market competitiveness.

[0033] (6) All components used in this invention are raw materials that are permitted to be used in the food industry. They are safe and reliable, comply with relevant food safety regulations, and there are no application barriers or compliance risks. Attached Figure Description

[0034] Figure 1 These are before-and-after comparison images of the chicken paste flavoring prepared in Example 1 of this invention, after being left to stand at room temperature for 12 months.

[0035] Figure 2 This is a before-and-after comparison of the chicken paste flavoring prepared in Comparative Example 9 of this invention after being left to stand at room temperature for 12 months. Detailed Implementation

[0036] The embodiments of the present invention are described in detail below. These embodiments are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention.

[0037] Unless otherwise stated, the raw materials and reagents used in the following examples are commercially available products or can be prepared by known methods.

[0038] Unless otherwise stated, the scientific and technical terms used herein have the meanings commonly understood by those skilled in the art.

[0039] In this document, when values ​​are described as ranges, it should be understood that such disclosure includes disclosure of all possible subranges within that range, as well as the specific numerical values ​​falling within that range, regardless of whether the specific numerical value or specific subrange is explicitly specified.

[0040] The terms "first," "second," and "third," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or quantity, nor should they be construed as implicitly specifying the importance or quantity of the indicated technical features. Moreover, "first," "second," "third," and "fourth," etc., serve only as non-exhaustive enumerations and should be understood not to constitute a closed-ended limitation on quantity.

[0041] The sources of the substances involved in the embodiments and comparative examples of this invention are as follows:

[0042] The method for preparing the chicken paste flavoring involved in this embodiment of the invention includes the following steps:

[0043] Formula: 80 parts chicken flavor base, 10 parts sterile water, 8 parts salt, 0.9 parts angelica powder, 0.5 parts disodium 5'-inosodium nucleotide, 0.2 parts xanthan gum, and 0.4 parts propylene glycol.

[0044] Process: Xanthan gum is dispersed in propylene glycol, sterile water is added and stirred evenly, chicken reaction flavor base is added, and salt, angelica powder and food additive 5'-inosodium nucleotide disodium are added in sequence. Finally, the system is homogenized twice at 10 MPa to obtain chicken paste flavor.

[0045] The formula for the chicken flavor base is as follows: 60 parts chicken enzymatic hydrolysate (80 parts chicken skeleton, 19.9 parts sterile water, 0.1 parts proteolytic enzyme, all mixed and reacted at 75℃ for 45 minutes, followed by high temperature 95℃ for 5 minutes to inactivate the enzyme, which is the chicken enzymatic hydrolysate), 4 parts glucose, 4 parts xylose, 1 part glycine, 1 part cysteine, 10 parts deionized water, 5 parts salt, 10 parts edible chicken oil, and 5 parts monosodium glutamate.

[0046] Preparation process of chicken reactive flavor base material: Chicken enzymatic hydrolysate and deionized water are added to a reaction vessel and stirred and heated to 50°C; glucose, xylose, glycine, cysteine, salt, edible chicken oil and monosodium glutamate are added in sequence and stirred to dissolve; pH is adjusted to 6.5±0.2; the temperature is raised to 95±2°C and reacted at a constant temperature for 2.5 hours; the mixture is rapidly cooled to room temperature to obtain chicken reactive flavor base material.

[0047] The method for preparing the oily beef flavoring involved in this embodiment of the invention includes the following steps:

[0048] Recipe: 70 parts refined butter, 10 parts sterile water, 5 parts glucose, 10 parts glycine, 1.5 parts VB1, 1.5 parts VC, 0.5 parts I+G, 1 part Sichuan peppercorn powder, and 0.5 parts each of minced scallion and minced ginger.

[0049] Preparation process: First, dissolve glucose, glycine, VB1, VC, I+G, Sichuan pepper powder, scallion paste, and ginger paste in water to form an aqueous phase; then heat the oil (refined butter) to 120℃, add it to the aqueous phase while stirring and mix well; then keep it at 110℃ for 2 hours to react and undergo the Maillard reaction; after the reaction is completed, cool to room temperature, let it stand and separate into layers, and take the upper oil phase to obtain the oily beef flavor.

[0050] The method for preparing the watery shrimp flavoring involved in this invention includes the following steps:

[0051] Formula: 60 parts deionized water, 15 parts shrimp meat enzymatic hydrolysate, 5 parts glucose, 8 parts arginine, 0.5 parts VB1, 1 part I+G, 5 parts shrimp oil, 1.5 parts five-spice powder, 1 part garlic powder, 1 part ginger powder, 2 parts Tween 80; among which, shrimp oil is obtained by enzymatic extraction of shrimp heads or shells, giving it the characteristic seafood flavor of the flavoring.

[0052] Process: First, heat deionized water to 40-50℃, add shrimp meat hydrolysate, glucose, arginine, VB1, and I+G, stir and dissolve evenly to obtain an aqueous substrate; then raise the temperature to 95-100℃ and keep it at this temperature for 1-1.5 hours to carry out the Maillard reaction; after the reaction is completed, cool down to 60-70℃, add shrimp oil, five-spice powder, garlic powder, ginger powder and Tween 80, and emulsify at a high speed of 3000 rpm for 10 minutes; after emulsification, cool to room temperature, homogenize twice under a pressure of 20 MPa using a homogenizer, and filter to obtain a watery shrimp flavor essence.

[0053] The shrimp meat enzymatic hydrolysate formula consists of 85 parts shrimp meat (shelled), 12 parts deionized water, 1.0 part compound protease (flavor protease: neutral protease = 2:1), and 2 parts glucose.

[0054] Preparation process of shrimp meat enzymatic hydrolysate: After mincing shrimp meat, add deionized water and glucose, stir well, heat to 50-55℃, and adjust the pH to 6.5-7.0; add compound protease, and enzymatically hydrolyze at a constant temperature for 4-6 hours, stirring once every 30 minutes during the process; after enzymatic hydrolysis, raise the temperature to 90-95℃ and inactivate the enzyme for 15 minutes; cool to below 50℃, filter through a 200-mesh sieve, and collect the filtrate; concentrate the filtrate under vacuum at 50-60℃ until the solid content is 25%-30%, thus obtaining the shrimp meat enzymatic hydrolysate.

[0055] The shrimp oil formula consists of 100 parts fresh shrimp heads and shells, 120 parts deionized water, and 0.8 parts neutral protease.

[0056] Shrimp oil preparation process: Shrimp heads and shells are crushed to 40 mesh, mixed with deionized water, and the pH is adjusted to 6.8; the temperature is raised to 50℃, neutral protease is added, and the mixture is stirred for 2 hours for enzymatic hydrolysis; after enzymatic hydrolysis, the mixture is kept at 90℃ for 10 minutes to inactivate the enzyme. The mixture is centrifuged at 4500 r / min to separate the layers, and the upper layer of oil is collected; the crude shrimp oil is filtered to remove impurities and then vacuum deodorized to obtain shrimp oil.

[0057] In the preparation methods of the above-mentioned chicken paste flavoring, oily beef flavoring, and watery shrimp flavoring, all the parts mentioned are parts by mass.

[0058] The evaluation methods used in this invention are all stability evaluation methods. Three parallel samples are set up for each sample. The evaluation methods are as follows:

[0059] (1) Room temperature static observation method: The fragrance sample with added compound stabilizer is sealed in a transparent glass bottle and stored statically at 25℃±2℃. The clarity of the sample, whether there is crystal precipitation, and whether there is layering or precipitation are observed periodically. Evaluation criteria:

[0060] Grade A: Homogeneous and stable, with no visible crystals or layering;

[0061] Grade B: Trace crystals or slight delamination;

[0062] Grade C: Obvious crystal precipitation or layering.

[0063] (2) High temperature accelerated test method: Store the sample in a constant temperature chamber at 50℃±1℃ for 30 days, observe it every 5 days, and record the crystallization and layering.

[0064] (3) Low temperature freezing test: The sample was frozen and stored at -18℃±1℃ for 30 days. After being taken out, it was restored to room temperature, and the presence of crystal precipitation, layering and system recovery were observed.

[0065] (4) Temperature cycling test: The sample is stored alternately between -18℃ (12 hours) and 50℃ (12 hours), with each cycle lasting 24 hours. A total of 10 cycles are performed, and the changes in the stability of the system are observed.

[0066] (5) Centrifugation accelerated stratification method: Take 10 mL of sample into a centrifuge tube, centrifuge at 5000 r / min for 15 minutes, measure the height of the upper liquid (H1) and the total height (H0), and calculate the centrifugation sedimentation rate = (H0 - H1) / H0 × 100%. The lower the centrifugation sedimentation rate, the better the stability of the system.

[0067] (6) Determination of crystallization amount: After the sample is stored at 4℃ for 30 days, it is centrifuged at 4000 r / min for 20 minutes, the precipitate is collected, and it is vacuum dried at 60℃ to constant weight. The mass of the precipitate is weighed and the crystallization rate is calculated (dry weight of precipitate / total mass of sample × 100%).

[0068] The flavor evaluation method used in this invention is a sensory evaluation method, specifically:

[0069] A panel of seven professionally trained sensory evaluators was formed. Samples were coded and labeled using a blind testing method, and the evaluators completed their assessments in independent scoring rooms. Evaluation time points included freshly prepared samples (day 0) and samples stored at room temperature (25℃±2℃) in a sealed container for 180 days.

[0070] Evaluation indicators include: aroma, flavor, color, and overall palatability. Each indicator is scored on a 10-point scale, with 1 point being the worst and 10 points being the best. The final score is the arithmetic mean of the scores from 7 evaluators. Detailed scoring rules are shown in Table 1.

[0071] Table 1. Sensory Evaluation Scoring Rules

[0072]

[0073] Example 1

[0074] A composite stabilizer for inhibiting the crystallization and stratification of savory flavorings, with the following formulation by weight:

[0075] Crystallization-inhibiting component (12 parts): including: 6 parts sodium octenyl succinate starch, 4 parts β-cyclodextrin, and 2 parts hydroxypropyl-β-cyclodextrin;

[0076] The interface regulation component consists of 8 parts: 4 parts sucrose fatty acid ester, 2.5 parts polyglycerol fatty acid ester, and 1.5 parts soybean lecithin;

[0077] The system contains 5 parts of solubilizing components: including 1.5 parts xanthan gum, 2 parts gum arabic, and 1.5 parts guar gum;

[0078] Water-retaining and antifreeze components (4 parts): including 2 parts glycerin, 1 part propylene glycol, and 1 part sorbitol.

[0079] The preparation method of the composite stabilizer includes the following steps:

[0080] Weigh the crystallization inhibitor, interface regulation, and system solubilizing components according to the specified ratio, add them to 50°C deionized water at 3 times the total mass of the components, and stir at 1200 rpm for 30 minutes to fully wet and initially disperse each component, thus obtaining a pre-dispersed slurry.

[0081] Add the water-holding and antifreeze component to the pre-dispersed slurry and continue stirring for 15 minutes to obtain the mixed slurry;

[0082] The mixed slurry was subjected to high-pressure homogenization at 50℃ and 40MPa, and the homogenization cycle was repeated 3 times. Then it was cooled to room temperature and sterilized to obtain the final product.

[0083] Application method: Take the above-mentioned compound stabilizer and add it to the paste chicken flavoring at an addition amount of 2.5% of the total mass of the salty flavoring, and stir well.

[0084] Example 2

[0085] A composite stabilizer for inhibiting the crystallization and stratification of savory flavorings, with the following formulation by weight:

[0086] Crystallization-inhibiting component (18 parts): including: sodium octenyl succinate starch (9 parts), β-cyclodextrin (5 parts), and hydroxypropyl-β-cyclodextrin (4 parts);

[0087] Interface-regulating components (12 parts): including: 6 parts sucrose fatty acid ester, 3.5 parts polyglycerol fatty acid ester, and 2.5 parts soybean lecithin;

[0088] The system contains 8 parts of solubilizing components: including 2 parts xanthan gum, 4 parts gum arabic, and 2 parts guar gum;

[0089] Water-retaining and antifreeze components (6 parts): including 3 parts glycerin, 1.5 parts propylene glycol, and 1.5 parts sorbitol.

[0090] The preparation method of the composite stabilizer includes the following steps:

[0091] After weighing the crystallization inhibitor, interface regulation component and system solubilizing component according to the above ratio, add them to 55°C deionized water at 4 times the total mass of the above components, and stir at 1500 rpm for 35 minutes to fully wet and initially disperse each component to obtain a pre-dispersed slurry.

[0092] Add the water-holding and antifreeze component to the pre-dispersed slurry and continue stirring for 18 minutes to obtain the mixed slurry;

[0093] The mixed slurry was subjected to high-pressure homogenization at 55℃ and 50MPa, and the homogenization cycle was repeated 3 times. Then it was cooled to room temperature and sterilized to obtain the final product.

[0094] Application method: Take the above-mentioned compound stabilizer and add it to the paste chicken flavoring at an addition amount of 4% of the total mass of the salty flavoring, and stir well.

[0095] Example 3

[0096] A composite stabilizer for inhibiting the crystallization and stratification of savory flavorings, with the following formulation by weight:

[0097] Crystallization-inhibiting component (8 parts): including: sodium octenyl succinate starch (3.5 parts), β-cyclodextrin (2.5 parts), and hydroxypropyl-β-cyclodextrin (2 parts);

[0098] Five parts of interface-regulating components: including 2.5 parts of sucrose fatty acid ester, 1.5 parts of polyglycerol fatty acid ester, and 1 part of soybean lecithin;

[0099] The system contains 3 parts of solubilizing components: including 1 part xanthan gum, 1.2 parts gum arabic, and 0.8 parts guar gum;

[0100] Two parts of water-retaining and antifreeze components: including 1 part glycerin, 0.5 parts propylene glycol, and 0.5 parts sorbitol.

[0101] The preparation method of the composite stabilizer includes the following steps:

[0102] Weigh the crystallization inhibitor, interface regulation component and system solubilizing component according to the above ratio, add them to 2.5 times the total mass of the above components in 45°C deionized water, and stir at 800 rpm for 25 minutes to fully wet and initially disperse each component to obtain a pre-dispersed slurry.

[0103] Add the water-holding and antifreeze component to the pre-dispersed slurry and continue stirring for 12 minutes to obtain the mixed slurry;

[0104] The mixed slurry was subjected to high-pressure homogenization at 45℃ and 30MPa, and the homogenization cycle was repeated twice. Then it was cooled to room temperature and sterilized to obtain the final product.

[0105] Application method: Take the above-mentioned compound stabilizer and add it to the paste chicken flavoring at an addition amount of 1% of the total mass of the salty flavoring, and stir well.

[0106] Example 4

[0107] The difference between this embodiment and Embodiment 1 is that the composite stabilizer in this embodiment is applied to the oily savory flavoring.

[0108] Take the composite stabilizer prepared in Example 1 and add it at an amount of 3% of the total mass of the oily beef flavor during the blending stage of the oily beef flavor. Stir at 800 rpm for 20 minutes until uniform to obtain the oily beef flavor product with added composite stabilizer.

[0109] Example 5

[0110] The difference between this embodiment and Embodiment 1 is that the composite stabilizer in this embodiment is applied to the aqueous salty flavoring.

[0111] Take the composite stabilizer prepared in Example 1 and add it to the water-based shrimp flavoring at an addition amount of 1.5% of the total mass of the water-based shrimp flavoring. Stir at 800 rpm for 20 minutes until uniform to obtain the water-based shrimp flavoring product with added composite stabilizer.

[0112] Comparative Example 1

[0113] The difference between this comparative example and Example 1 is that no crystallization inhibitor was added.

[0114] The formulation of the composite stabilizer in Comparative Example 1 is as follows:

[0115] The interface regulation component consists of 8 parts: 4 parts sucrose fatty acid ester, 2.5 parts polyglycerol fatty acid ester, and 1.5 parts soybean lecithin;

[0116] The system contains 5 parts of solubilizing components: including 1.5 parts xanthan gum, 2 parts gum arabic, and 1.5 parts guar gum;

[0117] Water-retaining and antifreeze components (4 parts): including 2 parts glycerin, 1 part propylene glycol, and 1 part sorbitol.

[0118] Everything else is the same as in Example 1.

[0119] Comparative Example 2

[0120] The difference between this comparative example and Example 1 is that no interface-regulating components are added.

[0121] The formulation of the composite stabilizer in Comparative Example 2 is as follows:

[0122] Crystallization-inhibiting component (12 parts): including: 6 parts sodium octenyl succinate starch, 4 parts β-cyclodextrin, and 2 parts hydroxypropyl-β-cyclodextrin;

[0123] The system contains 5 parts of solubilizing components: including 1.5 parts xanthan gum, 2 parts gum arabic, and 1.5 parts guar gum;

[0124] Water-retaining and antifreeze components (4 parts): including 2 parts glycerin, 1 part propylene glycol, and 1 part sorbitol.

[0125] Everything else is the same as in Example 1.

[0126] Comparative Example 3

[0127] The difference between this comparative example and Example 1 is that no solubilizing components are added to the system.

[0128] The formulation of the composite stabilizer in Comparative Example 3 is as follows:

[0129] Crystallization-inhibiting component (12 parts): including: 6 parts sodium octenyl succinate starch, 4 parts β-cyclodextrin, and 2 parts hydroxypropyl-β-cyclodextrin;

[0130] The interface regulation component consists of 8 parts: 4 parts sucrose fatty acid ester, 2.5 parts polyglycerol fatty acid ester, and 1.5 parts soybean lecithin;

[0131] Water-retaining and antifreeze components (4 parts): including 2 parts glycerin, 1 part propylene glycol, and 1 part sorbitol.

[0132] Everything else is the same as in Example 1.

[0133] Comparative Example 4

[0134] The difference between this comparative example and Example 1 is that no water-retaining and antifreeze components are added.

[0135] The formulation of the composite stabilizer in Comparative Example 4 is as follows:

[0136] Crystallization-inhibiting component (12 parts): including: 6 parts sodium octenyl succinate starch, 4 parts β-cyclodextrin, and 2 parts hydroxypropyl-β-cyclodextrin;

[0137] The interface regulation component consists of 8 parts: 4 parts sucrose fatty acid ester, 2.5 parts polyglycerol fatty acid ester, and 1.5 parts soybean lecithin;

[0138] The system contains 5 parts of solubilizing components: including 1.5 parts xanthan gum, 2 parts gum arabic, and 1.5 parts guar gum;

[0139] Everything else is the same as in Example 1.

[0140] Comparative Example 5

[0141] The difference between this comparative example and Example 1 is that the crystallization inhibition component uses only sodium octenyl succinate starch as a single component.

[0142] The formulation of the composite stabilizer in Comparative Example 5 is as follows:

[0143] Crystallization-inhibiting component (12 parts): includes: sodium octenyl succinate starch (12 parts);

[0144] The interface regulation component consists of 8 parts: 4 parts sucrose fatty acid ester, 2.5 parts polyglycerol fatty acid ester, and 1.5 parts soybean lecithin;

[0145] The system contains 5 parts of solubilizing components: including 1.5 parts xanthan gum, 2 parts gum arabic, and 1.5 parts guar gum;

[0146] Water-retaining and antifreeze components (4 parts): including 2 parts glycerin, 1 part propylene glycol, and 1 part sorbitol.

[0147] Everything else is the same as in Example 1.

[0148] Comparative Example 6

[0149] The difference between this comparative example and Example 1 is that the interface regulation component uses only a single component of sucrose fatty acid ester.

[0150] The formulation of the composite stabilizer in Comparative Example 6 is as follows:

[0151] Crystallization-inhibiting component (12 parts): including: 6 parts sodium octenyl succinate starch, 4 parts β-cyclodextrin, and 2 parts hydroxypropyl-β-cyclodextrin;

[0152] Eight parts of interface-regulating components: including eight parts of sucrose fatty acid esters;

[0153] The system contains 5 parts of solubilizing components: including 1.5 parts xanthan gum, 2 parts gum arabic, and 1.5 parts guar gum;

[0154] Water-retaining and antifreeze components (4 parts): including 2 parts glycerin, 1 part propylene glycol, and 1 part sorbitol.

[0155] Everything else is the same as in Example 1.

[0156] Comparative Example 7

[0157] The difference between this comparative example and Example 1 is that the solubilizing component of this system uses only xanthan gum as a single component.

[0158] The formulation of the composite stabilizer in Comparative Example 7 is as follows:

[0159] Crystallization-inhibiting component (12 parts): including: 6 parts sodium octenyl succinate starch, 4 parts β-cyclodextrin, and 2 parts hydroxypropyl-β-cyclodextrin;

[0160] The interface regulation component consists of 8 parts: 4 parts sucrose fatty acid ester, 2.5 parts polyglycerol fatty acid ester, and 1.5 parts soybean lecithin;

[0161] The system contains 5 parts of a solubilizing component, including 5 parts of xanthan gum.

[0162] Water-retaining and antifreeze components (4 parts): including 2 parts glycerin, 1 part propylene glycol, and 1 part sorbitol.

[0163] Everything else is the same as in Example 1.

[0164] Comparative Example 8

[0165] The difference between this comparative example and Example 1 is that the water-holding and antifreeze component uses only glycerol as a single component.

[0166] The formulation of the composite stabilizer in Comparative Example 8 is as follows:

[0167] Crystallization-inhibiting component (12 parts): including: 6 parts sodium octenyl succinate starch, 4 parts β-cyclodextrin, and 2 parts hydroxypropyl-β-cyclodextrin;

[0168] The interface regulation component consists of 8 parts: 4 parts sucrose fatty acid ester, 2.5 parts polyglycerol fatty acid ester, and 1.5 parts soybean lecithin;

[0169] The system contains 5 parts of solubilizing components: including 1.5 parts xanthan gum, 2 parts gum arabic, and 1.5 parts guar gum;

[0170] Water-retaining and antifreeze component (4 parts): including 4 parts glycerin.

[0171] Everything else is the same as in Example 1.

[0172] Comparative Example 9

[0173] The difference between this comparative example and Example 1 is that: in Comparative Example 9, maltodextrin was used instead of hydroxypropyl-β-cyclodextrin in Example 1; otherwise, it is the same as in Example 1.

[0174] Comparative Example 10

[0175] The difference between this comparative example and Example 1 is that: food-grade glyceryl monostearate is used in Comparative Example 10 to replace soybean lecithin in Example 1; otherwise, it is the same as Example 1.

[0176] Comparative Example 11

[0177] The difference between this comparative example and Example 1 is that in Comparative Example 11, the crystallization inhibition component is 14 parts, specifically including: 6 parts of sodium octenyl succinate starch, 4 parts of β-cyclodextrin, 2 parts of hydroxypropyl-β-cyclodextrin, and 2 parts of maltodextrin.

[0178] Everything else is the same as in Example 1.

[0179] Comparative Example 12

[0180] The difference between this comparative example and Example 1 is that in Comparative Example 12, the solubilizing component of the system is 6 parts, specifically including: 1.5 parts xanthan gum, 2 parts gum arabic, 1.5 parts guar gum, and 1 part locust bean gum;

[0181] Everything else is the same as in Example 1.

[0182] Comparative Example 13

[0183] The difference between this comparative example and Example 1 is that no stabilizer was added, and the same paste-like chicken flavoring as in Example 1 was used directly as a blank control.

[0184] Comparative Example 14

[0185] The difference between this comparative example and Example 1 is that all components are added to deionized water simultaneously in a one-step process and stirred and dispersed, without stepwise pre-dispersion treatment and without high-pressure homogenization treatment.

[0186] The preparation method includes the following steps: weigh all components according to the specified ratio, add them together to 50°C deionized water equivalent to 3 times the total mass of the components, stir at 1200 rpm for 45 minutes, cool to room temperature, and sterilize to obtain the composite stabilizer. Other steps are the same as in Example 1.

[0187] Comparative Example 15

[0188] The difference between this comparative example and Example 1 is that in the preparation method of Comparative Example 15, the high-pressure homogenization pressure is 10 MPa, the homogenization cycle is 1, and the rest is the same as in Example 1.

[0189] Results analysis:

[0190] (1) Evaluation of stability at room temperature

[0191] The fragrance samples of Examples 1-5 and Comparative Examples 1-15 were sealed and stored at 25℃±2℃ for 12 months. The crystallization and stratification were observed and recorded regularly. The results are shown in Table 2.

[0192] Table 2. Results of stability evaluation at room temperature (25℃±2℃)

[0193]

[0194] Note: A—homogeneous and stable, with no visible crystals or layering; B—trace crystals or slight layering; C—obvious crystal precipitation or layering.

[0195] As shown in Table 2, Examples 1-5 maintained Grade A stability within 12 months of storage at room temperature, with no visible crystal precipitation or stratification. This indicates that the compound agent can achieve system stability within this range, ensuring that the fragrance product does not crystallize or stratify. Furthermore, it maintains stability when applied to different dosage forms, including pastes, oils, and aqueous solutions.

[0196] In contrast, Comparative Examples 1-4 (lacking crystallization inhibitors, interface regulators, solubilizers, and water-holding antifreeze components, respectively) showed varying degrees of crystallization or stratification within 3-6 months, indicating that all four functional components are indispensable and each plays an irreplaceable stabilizing role. The stability of Comparative Examples 5-8 (using single components of each type to replace the compound) was also significantly worse than that of Example 1, demonstrating that the multi-component compounding within each component produced a synergistic effect.

[0197] Comparative Example 9 (where hydroxypropyl-β-cyclodextrin was replaced with maltodextrin) showed grade B instability at 6 months and deteriorated to grade C at 9 months, indicating that the inclusion cavity structure of hydroxypropyl-β-cyclodextrin has an irreplaceable structural basis in the complex stable system, and the common substitute (maltodextrin, which lacks inclusion cavities) cannot achieve the same function. See the comparison graph of Comparative Example 9 before and after 12 months of standing at room temperature. Figure 2 (It should be noted that,) Figure 2 In the photo taken after 12 months of standing at room temperature, some liquid was poured out beforehand to observe the phenomenon. Figure 2 It can be seen that Comparative Example 9 shows obvious stratification at 12 months.

[0198] Comparative Example 10 (where soybean lecithin was replaced with glyceryl monostearate) showed grade B instability at 6 months and deteriorated to grade C at 9 months, indicating that the amphiphilic molecular structure of soybean lecithin has an irreplaceable structural basis in the complex stable system, and ordinary substitutes (glyceryl monostearate lacks the synergistic stabilizing ability of phospholipid amphiphilic membranes) cannot achieve the same function.

[0199] Comparative Examples 11 (with added maltodextrin) and 12 (with added locust bean gum) also showed Grade B instability at 6 months, deteriorating to Grade C at 9 months. Notably, the deterioration trend of Comparative Example 11 was consistent with that of Comparative Example 13 (blank control), indicating that adding non-functional maltodextrin not only failed to improve stability but may have also diluted or interfered with the inclusion efficiency of cyclodextrin-like substances in the crystallization inhibitor component, leading to a decrease in the overall crystallization inhibition performance of the system. Although locust bean gum in Comparative Example 12 is also a plant colloid, its molecular chain is relatively rigid, making it difficult to form a synergistic three-dimensional network structure when compounded with xanthan gum, gum arabic, and guar gum. Instead, it may have disrupted the homogeneity of the original thickening system due to competitive hydration, thereby accelerating system stratification.

[0200] Comparative Example 13 (blank control) showed instability within one month, further confirming the significant advantages of the composite stable system of the present invention. The stability of Comparative Example 14 (one-step method, no homogenization) and Comparative Example 15 (low-pressure homogenization) was also significantly worse than that of Example 1, proving that the stepwise preparation process and high-pressure homogenization conditions of the present invention are important guarantees for achieving excellent stability.

[0201] (2) Evaluation of high temperature accelerated test

[0202] The samples from Examples 1-5 and Comparative Examples 1-15 were stored at 50℃±1℃ for 30 days, and observed every 5 days. The results are shown in Table 3.

[0203] Table 3 Evaluation results of high-temperature accelerated test (50℃±1℃, 30 days)

[0204]

[0205] Note: A—homogeneous and stable, with no visible crystals or layering; B—trace crystals or slight layering; C—obvious crystal precipitation or layering.

[0206] As shown in Table 3, Examples 1-5 maintained Grade A stability after 30 days of storage at 50°C, demonstrating excellent high-temperature resistance. This proves that the composite stabilizing system of the present invention can effectively suppress the precipitation of crystalline components and oil-water phase separation under high-temperature conditions. Comparative Examples 1-15 showed Grade B or C stability after about 10 days, and all showed obvious crystal precipitation or stratification after about 15 days.

[0207] (3) Evaluation of low-temperature freezing test

[0208] The samples from Examples 1-5 and Comparative Examples 1-15 were frozen and stored at -18 ℃ ± 1 ℃ for 30 days. After being taken out and brought to room temperature, the crystallization, layering and system recovery were observed. The results are shown in Table 4.

[0209] Table 4 Evaluation results of low-temperature freezing test (-18℃±1℃, 30 days)

[0210]

[0211] As shown in Table 4, Examples 1-5 were able to fully recover to a homogeneous and stable state after freezing at -18°C and then restoring to room temperature. This is attributed to the effective reduction of the freezing point and inhibition of ice crystal formation by the combination of water-holding antifreeze components (glycerol, propylene glycol, and sorbitol). In contrast, Comparative Example 4 (lacking water-holding antifreeze components) and Comparative Example 8 (using only glycerol) showed significant ice crystal precipitation after freezing, and severe and irreversible stratification after restoration, fully demonstrating the necessity of the combination of water-holding antifreeze components. Comparative Examples 1-3 (lacking the other three types of components respectively) also showed irreversible stratification and crystallization after freezing, indicating that the synergistic effect of the four types of components is also key to achieving low-temperature stability. Comparative Examples 9-12 all showed ice crystal and crystal precipitation after freezing, and stratification and precipitation after restoring to room temperature, which was irreversible, consistent with the deterioration trend of Comparative Examples 1-3. This indicates that replacing the core components or adding non-functional excipients will disrupt the synergistic antifreeze protection network of the four types of functional components under low-temperature conditions, and will fail to effectively inhibit ice crystal formation and the induced component analysis.

[0212] (4) Evaluation of temperature cycling test

[0213] The samples from Examples 1-5 and Comparative Examples 1-15 were stored alternately between -18℃ (12 hours) and 50℃ (12 hours) for a total of 10 cycles. The stability of the system was observed, and the results are shown in Table 5.

[0214] Table 5 Evaluation results of temperature cycling test (-18℃) 50℃, 10 cycles)

[0215]

[0216] Note: A—homogeneous and stable, with no visible crystals or layering; B—trace crystals or slight layering; C—obvious crystal precipitation or layering.

[0217] Temperature cycling tests simulated the drastic temperature fluctuations that the product might encounter during transportation and storage. Table 5 shows that Examples 1-5 maintained Grade A stability after 10 temperature cycles, indicating that the composite stabilizing system of this invention has excellent resistance to temperature fluctuations. This is attributed to a four-pronged synergistic protection mechanism: the crystallization-inhibiting component inhibits crystal nucleation at the molecular level, the interface-regulating component ensures interface stability, the system-soothing component slows down particle movement, and the water-retaining and antifreeze component eliminates low-temperature-induced precipitation. It also demonstrates that specific components and their proportions are crucial for constructing a temperature-fluctuation-resistant stabilizing network; any component substitution or addition deviating from the preferred range will significantly weaken the system's resilience.

[0218] (5) Centrifugation accelerated stratification test

[0219] Take 10 mL of each of the newly prepared samples from Examples 1-3 and Comparative Examples 1-15, centrifuge at 5000 r / min for 15 minutes, and determine the centrifugation sedimentation rate. The results are shown in Table 6.

[0220] Table 6 Results of Centrifugation Accelerated Stratification Test

[0221]

[0222] As shown in Table 6, the centrifugal sedimentation rates of Examples 1-3 were all below 2%, indicating that the system could still maintain high homogeneity and stability under centrifugal force. The centrifugal sedimentation rates of Comparative Examples 1-4 (each lacking one type of functional component) were all above 11%, with Comparative Example 4 (lacking water-holding and antifreeze components) reaching as high as 18.5%, indicating that each type of functional component made an indispensable contribution to the stability of the system. The centrifugal sedimentation rates of Comparative Examples 5-8 (using single components to replace the compound) were also significantly higher than those of Example 1, demonstrating the synergistic effect of the compounding of each component. The centrifugal sedimentation rates of Comparative Examples 9 and 10 were much higher than those of Example 1, and even higher than those of Comparative Examples 5-8, indicating that replacing hydroxypropyl-β-cyclodextrin or soybean lecithin caused more severe damage to interfacial stability and crystal inhibition than the loss of a single component, because the substitutes not only failed to perform the functions of the original components, but may also introduce new interfacial incompatibilities. The centrifugal sedimentation rates of Comparative Examples 11 and 12 were also significantly higher than those of Example 1, verifying that the addition of non-preferred excipients would disrupt the precise proportions of the four components, leading to structural defects in the composite stable network. The centrifugal sedimentation rate of Comparative Example 13 (blank control) was as high as 35.4%, further highlighting the superiority of the composite stable system of this invention. The centrifugal sedimentation rate of Comparative Example 14 (one-step method, no homogenization) was 22.3%, and that of Comparative Example 15 (low-pressure homogenization) was 10.8%, both significantly higher than that of Example 1, verifying the crucial role of the stepwise preparation process and high-pressure homogenization conditions in the stability of the system.

[0223] (6) Determination of crystallization amount

[0224] After the samples of Examples 1-3 and Comparative Examples 1-15 were stored at 4°C for 30 days, the precipitate was collected by centrifugation, dried and weighed, and the crystallization rate was calculated. The results are shown in Table 7.

[0225] Table 7 Results of crystallization rate determination during low-temperature storage (4℃, 30 days)

[0226]

[0227] As shown in Table 7, the crystallization rates of Examples 1-3 were all below 0.12%, indicating that the composite stabilizing system of the present invention can effectively suppress the precipitation of crystalline components. Among them, Example 2 (higher addition amount) had the lowest crystallization rate (0.05%), while Example 3 (lower addition amount) had a slightly higher crystallization rate (0.12%), indicating that appropriately increasing the addition amount of composite stabilizer within a certain range is beneficial to further enhance the crystallization suppression effect.

[0228] Comparative Example 1 (lacking the crystallization inhibitor component) exhibited a crystallization rate as high as 2.85%, one of the most severe among the comparative examples, directly demonstrating the core role of the crystallization inhibitor component in suppressing crystal nucleation and growth. Comparative Example 4 (lacking the water-holding and antifreeze component) had the highest crystallization rate (3.25%), indicating that ice crystal formation under low-temperature conditions mechanically induces crystallization, and the water-holding and antifreeze component has an irreplaceable inhibitory effect. Comparative Example 5 (using only a single crystallization inhibitor component) had a crystallization rate of 1.65%, lower than Comparative Example 1 which completely lacked the crystallization inhibitor component, but still much higher than Example 1, proving that the combination of sodium octenyl succinate starch, β-cyclodextrin, and hydroxypropyl-β-cyclodextrin is crucial for achieving a broad-spectrum crystallization inhibition effect. Comparative Example 9 had a crystallization rate as high as 3.15%, and Comparative Example 10 had a crystallization rate of 2.95%, higher than Comparative Examples 1 and 2, respectively, further confirming the irreplaceable role of hydroxypropyl-β-cyclodextrin and soybean lecithin in their respective components. The crystallization rates of Comparative Examples 11 and 12 were also much higher than those of Example 1, indicating that adding maltodextrin or locust bean gum not only failed to improve the crystal-inhibiting effect, but also significantly increased the crystallization rate by disrupting the precise ratio and intermolecular synergistic effect of the original functional components. The crystallization rate of Comparative Example 12 was even close to that of Comparative Example 4, indicating that the additional addition of locust bean gum had a destructive effect on the system's stability that was almost equivalent to the loss of a core functional component.

[0229] (7) Flavor sensory evaluation determination

[0230] Sensory evaluations were performed on samples from Example 1 and Comparative Example 13 on day 0 of preparation and after 180 days of storage at room temperature. The results are shown in Table 8.

[0231] Table 8. Flavor and sensory evaluation results of Example 1 and Comparative Example 13

[0232]

[0233] As shown in Table 8, on the 0th day after the fresh preparation, there was no substantial difference in the scores of various sensory indicators between Example 1 and Comparative Example 13. This indicates that the addition of the compound stabilizer will not mask or change the main flavor characteristics of the fragrance in the initial stage, and will not introduce any unpleasant odors, off-flavors or abnormal colors. It has good flavor compatibility and sensory neutrality.

[0234] After 180 days of storage at room temperature, the aroma, flavor, color, and overall palatability scores of Example 1 were 9.0, 9.1, 8.9, and 9.2, respectively. Although there was a slight decrease, they remained at a high level, which corroborated the results of Example 1 maintaining Grade A stability within 12 months in the aforementioned room temperature static stability (Table 2), indicating that the homogeneity and stability of the system effectively protected the integrity of flavor substances. In contrast, after 180 days of storage, Comparative Example 13 showed a slight decrease in aroma, with a flavor retention score of 7.5. This may be due to the imbalance in the distribution of flavor substances caused by crystallization and stratification of the system. A large amount of water-soluble flavor amino acids and nucleotides precipitated at the bottom, while the oil-soluble meat flavor components on the surface were lost and oxidized, resulting in a significant decrease in meat flavor. The color dropped to 5.8 (obvious discoloration and stratification), and the overall palatability score was as low as 6.5. The evaluators generally reported that the sample showed obvious stratification and crystallization, resulting in poor overall acceptability.

[0235] The above comparison results fully demonstrate that the composite stabilizer of the present invention, while effectively inhibiting the crystallization and stratification of savory flavorings and extending shelf life, does not have any negative impact on the aroma, flavor, color and overall sensory quality of the flavoring itself. It has excellent flavor protection performance and sensory neutrality, and can meet the requirements for product flavor authenticity in actual industrial applications.

[0236] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A composite stabilizer for inhibiting the crystallization and stratification of savory flavorings, characterized in that, It includes crystallization inhibitory components, interface regulating components, system solubilizing components, and water-holding and antifreeze components in a mass ratio of (3-4):(2-3):(1-1.5):1; The crystallization-inhibiting component is selected from at least two of sodium octenyl succinate starch, β-cyclodextrin, and hydroxypropyl-β-cyclodextrin; the interface-regulating component is selected from at least two of sucrose fatty acid ester, polyglycerol fatty acid ester, and soybean lecithin; the system solubilizing component is selected from at least two of xanthan gum, gum arabic, and guar gum; and the water-holding and antifreeze component is selected from at least two of glycerol, propylene glycol, and sorbitol.

2. The composite stabilizer for inhibiting the crystallization and stratification of savory flavorings according to claim 1, characterized in that, The crystallization-inhibiting component is a composition of sodium octenyl succinate starch, β-cyclodextrin and hydroxypropyl-β-cyclodextrin in a mass ratio of (1.5~3):(1~2):

1.

3. The composite stabilizer for inhibiting the crystallization and stratification of savory flavorings according to claim 1, characterized in that, The interface regulating component is a composition of sucrose fatty acid ester, polyglycerol fatty acid ester and soybean lecithin, in a mass ratio of (2~3):(1~2):

1.

4. The composite stabilizer for inhibiting the crystallization and stratification of savory flavorings according to claim 1, characterized in that, The solubilizing component of the system is a composition of xanthan gum, gum arabic and guar gum in a mass ratio of (1~1.5):(1~2):

1.

5. The composite stabilizer for inhibiting the crystallization and stratification of savory flavorings according to claim 1, characterized in that, The water-holding and antifreeze component is a composition of glycerol, propylene glycol and sorbitol in a mass ratio of (1.5~3):(1~1.5):

1.

6. A method for preparing the composite stabilizer for inhibiting the crystallization and stratification of savory flavorings according to any one of claims 1-5, characterized in that, Includes the following steps: (1) Weigh the crystallization inhibitor, interface control component and system solubilizing component according to the ratio, add them to 2 to 5 times the total mass of the crystallization inhibitor, interface control component and system solubilizing component in 40 to 60°C deionized water, and stir at 500 to 2000 rpm for 20 to 40 minutes to fully wet and initially disperse each component to obtain a pre-dispersed slurry. (2) Add the water-holding and antifreeze component to the pre-dispersed slurry and continue stirring for 10-20 minutes to obtain the mixed slurry; (3) The mixed slurry is subjected to high pressure homogenization at 40-60℃ and 20-60MPa, and the homogenization cycle is repeated 2-4 times. Then it is cooled to room temperature and sterilized to obtain the final product.

7. The method for preparing the composite stabilizer for inhibiting the crystallization and stratification of savory flavorings according to claim 6, characterized in that, In step (1), the stirring speed is 800-1600 rpm and the stirring time is 25-35 minutes; And / or, in step (3), the homogenization pressure is 30-50 MPa, and the homogenization cycle is 3 times.

8. The use of the composite stabilizer according to any one of claims 1-7 in inhibiting the crystallization and stratification of savory flavorings.

9. The application according to claim 8, characterized in that, The composite stabilizer is added to the savory flavoring at an addition rate of 0.5% to 5% of the total mass of the savory flavoring. And / or, the salty flavoring is in the form of an oily flavoring, an aqueous flavoring, or a paste flavoring.

10. The application according to claim 8 or 9, characterized in that, The composite stabilizer is added during the blending stage of the savory flavoring, or directly added to the finished savory flavoring product and stirred evenly.

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