47 results about "Emulsification - action" patented technology

The invention discloses a water and oil repellent finishing agent for fabrics and a preparation method of the finishing agent. The active ingredient of the finishing agent refers to perfluoroalkyl silicone acrylate copolymer. The preparation method comprises the following steps: mixing perfluoroalkyl silicone acrylate, butyl acrylate, methyl methacrylate and hydroxyethyl methylacrylate, initiating free radical emulsion copolymerization by virtue of a water-soluble initiator under the emulsification actions of a nonionic surfactant and an anionic surfactant, thereby obtaining the emulsion type perfluoroalkyl silicone acrylate water and oil repellent finishing agent with high stability for fabrics. The finishing agent is applied for finishing cotton fabrics, and the water and oil repellent effects are obviously improved. The water and oil repellent finishing agent provided by the invention is mild in preparation conditions, simple and convenient in preparation process and suitable for industrial production.

Compositions and processes for destabilizing an oil-in-water emulsion resulting from the aqueous solvent extraction of plant oils are disclosed. The processes comprise the use of one or more enzyme activities including phospholipase and protease activity. The processes are useful for improving the extraction of oil from oilseeds, as well as for obtaining more desirable proteins from those oilseeds.

The invention relates to a production method of toothpaste and particularly relates to a method for producing toothpaste by utilizing protein with surface activity as a cleaning and washing component. The method adopts the protein with surface activity or a protein-based surfactant as the sole cleaning and washing component for completely replacing a conventional synthetic detergent to produce the toothpaste by matching with components such as sorbitol, carrageenan, essence and a food preservative, wherein the protein with surface activity or the protein-based surfactant is one, two, three or four of soybean protein sodium alginate, silk protein calcium silicate, a natural silk protein emulsifier or sodium caseinate. The method is mainly characterized by achieving the purpose of cleaning an oral cavity and teeth through the dispersing emulsification and foaming effects of the protein with surface activity. The toothpaste prepared by the method has the characteristics of being safe, natural, nutritional and environment-friendly, and has a very obvious effect of cleaning an oral cavity and teeth. After the toothpaste is used, the mouthfeel of a user is very clear, smooth and natural.

The invention provides blank polylactic acid-glycolic acid copolymer microspheres which are prepared by a water-oil-water emulsion process. The PLGA microspheres are prepared from PLGA powder by using excellent dissolving capacity of dichloromethane and emulsification of polyvinyl alcohol. Through representation observation and particle size determination of the microspheres, the diameter and the surface sign of a biological scaffold material are obtained; and the diameters of the PLGA blank microspheres accord with the injection size. Through CCK-8 determination and lactic dehydrogenase determination, the microspheres have no toxicity on attached mesenchymal stem cells, and do not affect the growth activity. Compared with chitosan particles, the microspheres are simple in preparation method, high in repetitive rate, clear structure, and easy to degrade in a living body, do not affect microenvironment metabolism, and can used as good cell carriers for different treatment targets in tissue regeneration engineering.

The invention discloses a preparation method of mutton-smelling-free full fat goat milk powder reserving fatty acid of goat milk. The full fat goat milk powder comprises the following raw materials in parts by mass: 98.1-98.8 parts of fresh goat milk, 0.2-0.3 part of phospholipid, 0.8-1.2 parts of beta-cyclodextrine, 0.1-0.2 part of ascorbic acid, and 0.1-0.2 part of locust bean gum. Goat milk fat globule membranes are weak relatively, and are easy to destroy in various processing processes, so that the content of long chain fatty acid is reduced, the content of medium and short chain fatty acid is increased, and the mutton smelling of goat milk is increased. According to the method, the emulsification of phospholipid and the antioxidation of the ascorbic acid are used, so that the goat milk fat is protected; and besides, the entrapping effect of the beta-cyclodextrine is used, so that under the condition that the medium chain fatty acid is not removed, the mutton smelling is concealed, and the nutrient components of the goat milk are reserved to the maximum extent.

The invention relates to a camellia oil liposome preparation used for treating snoring and xerostomia, which belongs to the field of oil water emulsified mixture of natural vegetation. The liposome preparation is made by the base oil of functional camellia oil of the natural vegetation which is nutritious and has good wetting and moist effect on body, the mixture of aromatic pennyroyal of natural vegetation and the auxiliary seasoning oil of teal oil and medical de-ionized water. The soybean lecithin of natural vegetation oil is taken as emulsifier. The liposome emulsion of ultra-micro elaioleucite is formed by punchy homogeneous emulsification. The preparation is used for oral cavity and has good wetting quality and moisturizing ability. In addition, the preparation can deeply moisten the muscle of pharyngeal portion and die sticking and improve the blood stream of veins of the pharyngeal portion. During the function duration of eight hours, the preparation can keep the oral cavity wet, and promote breath, thus reducing or eliminating the snoring and the xerostomia. Clinical results show that the preparation can effectively improve all the indexes related to sleep test and has no untoward or adverse effects. So the camellia oil liposome preparation used for treating the snoring and the xerostomia is safe and reliable and can meet clinical requirements.

The invention relates to a preparation method of high polymer cross-linked gel microspheres and in particular relates to a cross-linked polyglutamic acid gel microsphere suspension for injection and a preparation method of the suspension. The preparation method of the cross-linked polyglutamic acid gel microsphere suspension for injection comprises the following steps: adding an aqueous solution of polyglutamic acid into an oil phase containing an emulsifier, and forming polyglutamic acid gel microspheres through emulsification; adding a cross-linking agent, heating, stirring and cross-linking, centrifuging to take the lower liquid layer after cross-linking, deterging by using a detergent, and suspending the deterged polyglutamic acid gel microspheres in normal saline or buffered saline for swelling, thereby obtaining the cross-linked polyglutamic acid gel microsphere suspension for injection. The method is simple in operation and easy for industrialized production. According to application of the cross-linked polyglutamic acid gel microspheres for injection prepared by the method in cosmetic injection, the push resistance during injection can be reduced, and risk of injection misoperation is reduced.

The invention belongs to the field of water-in-water emulsion preparation, and particularly relates to a water-in-water Pickering emulsion and a preparation method thereof. The method comprises the following steps: forming two streams of oppositely-impacting fluid from a water-phase continuous phase in which a particle stabilizer is dispersed through the flow guide effect of internal components ofan impinging stream device, adding a water-phase dispersed phase into a high turbulence region generated by the two oppositely-impacting continuous phases in an impinging region, and performing shearing emulsification in the high turbulence region by utilizing the shearing effect of the two streams of oppositely-impinging fluid so as to prepare the stable water-in-water Pickering emulsion. According to the method, the stable water-in-water Pickering emulsion is generated through a one-step method by utilizing the shearing dispersion of impinging stream and the emulsification effect of the particle stabilizer, so the technical problem that an existing water-in-water emulsion is difficult to prepare on a large scale is solved.

The invention provides a total cholesterol detection reagent with high accuracy and disturbance resisting capacity and relates to the technical field of total cholesterol detection. A biological buffer CAPS (3-(hexanaphthene amino)-1-propanesulfonic acid) is used in the reagent R, and therefore the buffering ability is ensured; a surfactant octadecy trimethyl ammonium bromide and a surfactant EMULGEN-707 are added into the reagent R, the emulsification effect of the reagent is improved well, and the accuracy and specificity of the reagent are improved; stabilizers such as trehalose and mannitol are added into the reagent R, and the stability of the reagent can be improved effectively; hydroxy ethidene diphosphonic acid is added into the reagent R, heavy metal ions can be effectively chelated, and the accuracy of the reagent can be improved; chemical-resistant succinoxidase and bilrubin oxidase are added into the reagent, disturbance of ascorbic acid and bilirubin can be effectively removed, and the reagent is simple in preparation, low in price and very suitable for large-area clinical popularization.

The invention discloses an oil stain cleaner containing a microbiological strain and a preparation method.The cleaner comprises, by weight, 0.050-0.500 part of a surface active agent, 0.030-0.400 part of dipotassium phosphate, 0.005-0.050 part of ferrous sulfate, 0.005-0.050 part of magnesium sulfate, 0.001-0.005 part of edetic acid and 99.0-99.9 parts of fermentation liquor; the number of viable bacteria of MoHaiWei bacillus accounts for 60-70% the total number of viable bacteria in active ingredients of the fermentation liquor, and the number of viable bacteria of bacillus pumilus accounts for 30-40% the total number of viable bacteria.The preparation method includes the steps of activation of the strain, preparation of strain liquid, fermentation of the strain and preservation of the strain, and a finished product of the cleaner is obtained.The prepared cleaner has an emulsification function on oil stain ingredients in municipal pipes and can achieve a long-term oil cleaning effect and prevent the municipal pipes form being blocked.

The invention relates to a compound sweetener suitable for sour drinks and a preparation method of the sweetener. The compound sweetener is prepared from the following components: 3.33-8.33% of sucralose, 87.82-95.1% of glucose, 1.5-3.5% of maltodextrin, 0.01-0.05% of sclareolide, 0.01-0.05% of 2-acetylpyrrole and 0.05-0.25% of emulsifier; and the preparation method comprises the following process of: putting glucose and sucralose accounting for 40-60% of the total quantity into a multidimensional mixer for premixing at first; forming stable emulsion by the residual sucralose with other auxiliary sweeteners through emulsification; feeding the premixed mixture into a fluidized bed from the bottom of the spray fluidized bed under positive pressure so that the mixture flows in an accelerated manner from bottom to top; applying negative pressure to the upper part of the spray fluidized bed for vibration from top to bottom so that the mixture is boiled up and down in the fluidized bed to form fine sugar particles; and continuously spraying and dispersing the emulsion onto fine sugar particles in the fluidized bed by means of multi-point spray guns arranged on the sidewalls of the fluidized bed, thereby obtaining the compound sweetener.

The invention discloses a purple sweet potato based compound oxidation-resistant solid instant beverage and a preparation method. The purple sweet potato based compound oxidation-resistant solid instant beverage is prepared from the following raw materials in parts by weight: 8 to 12 parts of purple sweet potato superfine powder, 1 to 3 parts of carrot and haematococcus pluvialis superfine powder respectively, 4 to 8 parts of sweetening agent, 2 to 4 parts of water-soluble dietary fiber and 0.4 to 0.6 part of emulsifying agent. According to the purple sweet potato based compound oxidation-resistant solid instant beverage and the preparation method thereof, oxidation-resistant natural pigments with different properties are combined, synergistically exert an oxidation-resistant effect, and particularly have a quick and moreover persistent action on the health of vision, a skin and a central nervous system; through adding functional health-care ingredients, the stability of a system is further improved with solubilization and emulsification actions; through carrying out superfine pulverization treatment and wet-method loose granulation on a purple sweet potato, the favorable water solubility and dispersity of a product are guaranteed; the purple sweet potato based compound oxidation-resistant solid instant beverage and the preparation method thereof are simple in process and lower in energy consumption; the losses of active ingredients of the pigments under steam-cooking, physical pulverization and low-temperature drying processes are few; total nutritional ingredients and an original aromatic and mellow taste of the purple sweet potato are retained.

The invention discloses a method for improving the yield of arachidonic acid through fermentation production of mortierella alpina, which is used for improving the yield of arachidonic acid through adding oleic acid into a mortierella alpina fermentation medium. After the inoculation of mortierella alpina fermentation flask, different proportions of oleic acid is added at different fermentation time points and the emulsification action of an emulgator is utilized to detect the yield of arachidonic acid in a final fermentation broth, and comparison shows that the yield of arachidonic acid with oleic acid added is obviously higher than the fermentation yield of arachidonic acid without oleic acid. The method has the advantages of remarkably improving the yield of arachidonic acid, reducing the fermentation cost, pollution-free, and the like, and is suitable for commercial production.

The invention discloses a pH-sensitive gel microcapsule and a preparation method therefor. The pH-sensitive gel microcapsule comprises the following components in mass percent: 1%-50% of fat-soluble nutrients, 0.01%-2% of antioxidant, 1%-20% of alginate, 1%-10% of calcium salt having an emulsifying action, 0.1%-5% of cellulose derivative with amino groups, 0.1%-2% of stabilizer and 11%-96.79% of auxiliary wall materials; and the w / v concentration of a solution of the cellulose derivative with the amino groups is 0.1%-6%. According to the method, the fat-soluble nutrients are evenly dispersed,and then are embedded in materials through a special embedding combined material and an embedding technology; due to pH sensitivity generated by interaction between the materials and the deep embedding technology, the effect that the nutrients are reduced in release in gastric juice to the greatest extent, but are rapidly released in the small intestine can be achieved, and the human bioavailability is improved.

The invention discloses a preparation method of a superfine active calcium carbonate functional filler special for PVC. The method includes the main steps of: introducing kiln gas into a high concentration calcium hydroxide slurry to conduct rapid carbonization, then adding heavy calcium carbonate powder accounting for 20-30% of the weight of synthetic calcium carbonate to prepare a mixed slurry of calcium carbonate, employing a vertical bead mill to perform grinding, mixing the grinded slurry with a high polymer emulsion, and under the high shear emulsification action of a homogenization pump, making calcium carbonate dispersion and high polymer emulsion cladding finished synchronously, finally carrying out filtration and drying, thus obtaining the product. The prepared product has a particle size distribution in the range of 1.0-1.5 micrometers, an activation degree over 99%, an oil absorption value less than 15g / 100gCaCO3, and is free of agglomeration phenomenon, thus being able to serve as a functional filler special for high-end PVC.

The invention discloses a low-carbon and environmental-protection bulk emulsion explosive and its preparation method. The bulk emulsion explosive is formed through sensitizing an emulsification matrix by a sensitization liquid, wherein the emulsification matrix is obtained through an emulsification action of an aqueous solution of an oxidant salt and an oil phase, and the aqueous solution of the oxidant salt comprises ammonium nitrate, thiourea and water; the oil phase comprises paraffin oil or machine oil, and an emulsifier; and the sensitization liquid comprises sodium nitrite, sodium sulfocyanate or sodium bicarbonate, and water. The emulsion explosive has the advantages of packaging material saving, carbon dioxide discharge reduction, simple formula, effective reduction of the generation of toxic gases, realization of the discharging amount of relevant toxic gases of about 20L / kg, unblocked conveying, and no influences on the charging and the construction.

The invention relates to a compound sweetener suitable for an acid beverage and a preparation method thereof. The compound sweetener comprises the following components: 8.33-16.67 percent of sucralose, 78.37-88.98 percent of glucose, 2.5-4.5 percent of maltodextrin, 0.03-0.06 percent of sclareolide, 0.01-0.05 percent of 2-acetylpyrrole and 0.15-0.35 percent of emulsifier. The process comprises the following steps of: throwing the glucose and sucralose which accounts for 40-60 percent of the total amount into a multidimensional mixing machine, and performing primary mixing; emulsifying the residual sucralose and other auxiliary sweeteners to form stable emulsion; throwing the mixed materials subjected to primary mixing into a fluidized bed of spray fluidization equipment from the lower part of the fluidized bed, mixing to accelerate spiral flow from bottom to top through positive pressure, and applying pulse negative pressure to the upper part of the fluidized bed by adjusting air quantity and air direction of an induced air device, so that a plurality of cloth bags on a porous clapboard vibrate up and down, and the mixed materials are impacted; and continuously spraying and dispersing the emulsion to the particles in the fluidized bed, thus obtaining the compound sweetener.

The invention relates to a modified low-ester pectin emulsion and a preparation method thereof, and belongs to the field of food processing. The method comprises the following specific operation steps: (1) preparing oligopeptide through ultrasonic-assisted trypsin enzymolysis in combination with a membrane separation technology; (2) pretreating the low-ester pectin through power ultrasonic waves;(3) modifying the low-ester pectin by using oligopeptide through a dry heating method; and (4) preparing the modified low-ester pectin emulsion through a high-speed shearing emulsification effect. Theemulsion prepared by the invention has the beneficial functions of polypeptide and low-ester pectin, and is a functional emulsion and can also be used as a transport carrier of oil-soluble substances, so that the stability and the bioavailability of the oil-soluble substances are improved. The preparation method of the emulsion provided by the invention does not involve a chemical emulsifier, iscontrollable in technological operation, is convenient for large-scale industrial production, and is obvious in economic benefits.

The invention relates to plant minced meat, a preparation method thereof and a plant meat product. The plant minced meat comprises the following components in parts by weight: 20-30 parts of plant tissue protein, 2-10 parts of plant oil, 0.2-1 part of edible gum, 2-5 parts of chickpea protein, 2-5 parts of solid grease and 15-25 parts of water. According to the plant minced meat disclosed by the invention, the plant tissue protein, the plant oil, the edible gum, the chickpea protein, the solid oil and fat and the water are matched with one another according to a specific proportion, so that the produced plant minced meat and a plant meat product prepared from the plant minced meat have elastic texture comparable with that of real meat. According to the minced plant meat and the plant meat product thereof in the component proportion, the chickpea protein is adopted for product emulsification, and the chickpea protein is a pure plant base with an emulsification effect, so that the minced plant meat and the plant meat product thereof can completely eradicate animal-derived antibiotics, reduce the cholesterol content and improve the nutritional value of the plant meat product.

The invention relates to a composition with a memory enhancing function, and a preparation method thereof. The composition is prepared from, by weight, 40-50% of soybean phospholipid, 15-20% of whitegranulated sugar, 15-25% of dextrin, 1-10% of zinc gluconate and 1-10% of vitamin E. The soybean phospholipid added in the invention can also significantly reduce hyperlipidemia and high cholesterol so as to prevent arteriosclerosis, and lecithin has the hangover alleviating effect and the strong emulsifying effect so as to fully protect liver cells, and also can promote the activation and regeneration of the liver cells to enhance the liver function.

The invention discloses a preparation method of water-soluble capsanthin and its products, which belong to the technical field of pigment processing. The method comprises the following steps: adding a cosolvent and an emulsifying carrier aqueous solution to the saponified capsanthin, After mixing and dispersing, the obtained dispersion liquid is homogenized to obtain the water-soluble capsanthin, and the co-solvent is glycerol, propylene glycol or ethanol; the method of the present invention can significantly improve the water solubility of capsanthin, and prepare The product can be miscible with water in any proportion, which greatly improves the application range of capsanthin; the water-soluble capsanthin prepared by the present invention has good stability, and after 30 days of dark storage, the product color value and particle size The change is small, maintained at a relevant stable level, and adopting the method of the present invention can significantly improve the effect of capsanthin on Cu 2+ , Fe 2+ , Fe 3+ Ions and stability to light and high temperature.

The invention relates to an application of a plant protein zymolyte as a polypeptide surfactant, and belongs to the technical field of light chemical engineering. According to the application, the plant protein zymolyte with the surface tension ranging from 25 mN / m to 45 mN / m when the mass fraction of protein ranges from 0.4% to 1% in a solution or suspension state is used as the polypeptide surfactant, and the polypeptide surfactant can be used as an emulsifying agent for food seasonings, protein beverages, meat products or cosmetics. Compared with the emulsifying effect of the protein, the emulsifying effect of the polypeptide surfactant is stronger. Polypeptide has small molecular weight and is easily absorbed by the skin, hair and intestinal tract of the human body, so that the polypeptide has a nutritional effect. The polypeptide surfactant also has the effects of moisturizing the skin, resisting oxidation, reducing blood pressure, reducing blood fat, resisting bacteria and the like, has extremely high safety and biocompatibility, and is a multifunctional biological surfactant. The plant protein zymolyte can be applied to cosmetics, medicines, foods and other products in direct contact with the human body.

The invention provides a regulator for emulsion polymerization and a preparation method thereof. The present invention mixes hydrogen peroxide, electrolyte, co-stabilizer and modifier to form a hydrogen peroxide-based modified liquid; then mixes it with a soluble sodium salt solution and dries it to obtain a regulator powder; then utilizes melted linear saturated fatty acid and The conditioner powder is mixed and coated to obtain microcapsule conditioner particles with a core-shell structure. The present invention firstly prepares sodium-based regulator powder with high specific gravity and small particle size, and coats it with straight-chain saturated fatty acid to form microcapsules, which are more uniformly dispersed in the emulsion polymerization system. Under alkaline and heating conditions in the polymerization system, The formation of fatty acid salts plays a re-emulsification role in the polymerization system. At the same time, the released sodium salt decomposes to form free radicals, which plays a secondary initiating role. After the electrolyte is released, the concentration of micelles in the polymerization system is adjusted to play a certain Viscosity-reducing effect, through the synergistic cooperation of the above multiple effects, the polymerization efficiency and product quality are improved.

The invention provides a composite biological degreasing agent and application thereof, and relates to the technical field of leather degreasing. The composite biological degreasing agent comprises the following components in parts by weight: 15-35 parts of acidic lipase and 10 to 25 parts of a surfactant. The composite biological degreasing agent disclosed by the invention is mainly prepared fromthe acidic lipase; the grease degrading effect of the acid lipase under the acid condition and the emulsifying effect of the surfactant can be utilized; when pickled hide and wet blue leather are subjected to supplementary degreasing treatment, the synergistic effect of degreasing by a biological method and a chemical method is achieved, and the purpose of efficient degreasing under an acidic condition is achieved, so that crusts such as the pickled hide or the wet blue leather meet the requirements of subsequent tanning processing.

The invention relates to a compound sweetener applied sour beverages and a preparation method of the sweetener. The compound sweetener is prepared from the following components: 13.33-25% of sucralose, 68.52-83.42% of glucose, 3-6% of maltodextrin, 0.04-0.08% of sclareolide, 0.01-0.05% of 2-acetylpyrrole and 0.2-0.35% of emulsifier; and the preparation method comprises the following process of: firstly putting sucralose and glucose accounting for 80-90% of total quantity into a multidimensional mixer for premixing; next, mixing other auxiliary sweeteners and the residual glucose with de-ionized water to form stable emulsion through emulsification; feeding the mixture in a fluidized bed from the bottom of the spray fluidized bed under positive pressure so that the mixture flows in an accelerated manner from bottom to top, and applying negative pressure to the upper part of the spray fluidized bed for vibration from top to bottom so that the mixture is boiled up and down in the fluidized bed to form fine sugar particles; and continuously spraying and dispersing the emulsion to the sugar particles in the fluidized bed by means of multipoint spray guns arranged on the side parts of the fluidized bed, thereby obtaining the compound sweetener.