24 results about "Sodium Caseinate" patented technology

This invention discloses a method for producing high-quality sodium caseinate, belonging to the field of food engineering technology. The method includes enzymatic modification, low-temperature alkali conversion, ceramic membrane microfiltration, ultrafiltration desalting and concentration, homogenized spray drying, and fluidized bed agglomeration granulation. Enzymatic modification uses a complex enzyme of endopeptide and phosphatase to hydrolyze bitter peptides and phytic acid at 45–55℃; low-temperature alkali conversion involves gradient alkali addition at 15–25℃ to avoid thermal damage and Maillard reactions; ultrafiltration employs equal-volume dialysis, with water added until the conductivity is ≤500 μS / cm, desalting and removing small-molecule bitterness; finally, agglomeration granulation is achieved by fluidized bed spraying with 0.1%–0.5% lecithin. This invention completely abandons the acid precipitation-alkali dissolution process, coupling enzymatic modification with all-physical membrane separation and purification to produce sodium caseinate that is white in color, pure in flavor, dissolves rapidly in cold water in ≤30 seconds, has an ash content ≤3.5%, reduces wastewater discharge by more than 90%, is environmentally friendly, and suitable for large-scale production.

The application belongs to the field of food functional factor processing, and particularly relates to a water-in-oil-in-water composite emulsion embedding lactoferrin, a preparation method and application. The W1 / O / W2 double emulsion system is constructed by a two-step method, and the leakage and inactivation risks of lactoferrin and VD3 in the preparation, storage and processing processes are effectively reduced through the double barrier effect of the oil phase film and the outer water phase film. Under the optimized sodium caseinate and gellan gum compounding conditions, the encapsulation rate of lactoferrin can be up to 82.52%, which proves that the structure has obvious advantages in improving the loading efficiency of active substances, and can significantly improve the encapsulation rate and structural stability of lactoferrin. The water-in-oil-in-water composite emulsion system prepared by the application can significantly improve the retention rate of lactoferrin in the digestion process, enhance the tolerance of lactoferrin to the gastrointestinal environment, and then enhance the arrival rate of lactoferrin in the intestinal tract, thereby improving the overall bioavailability.

The present application provides a kind of animal-plant mixed light cream and its preparation method, the light cream includes phospholipid 0.005-0.015% according to mass percentage, Tween 80 emulsifier 0.004-0.02%, mono, double glycerin fatty acid ester 0.001-0.009%, sodium stearoyl lactate 0.03-0.04%, sodium caseinate 0.03-0.04%, polyglycerin fatty acid ester 0.02-0.04%, also includes vegetable oil, raw milk, light cream.The animal-plant mixed light cream provided by the present application has the technical effect that the whipping rate is higher.

The invention belongs to the technical field of food science and colloidal chemistry, and relates to zein-OSA starch-sodium caseinate ternary composite Pickering particles as well as a preparation method and application of an emulsion of the zein-OSA starch-sodium caseinate ternary composite Pickering particles. The ternary composite particle is formed by self-assembly of zein, OSA starch and sodium caseinate, and has a high zeta potential absolute value and optimal interface adsorption performance. When the particles are used for stabilizing an oil-water emulsion, the interfacial tension can be remarkably reduced, the droplet distribution is improved, and the storage stability is enhanced. The prepared emulsion is suitable for a food emulsification system and a bioactive substance delivery system, and has the advantages of being natural, safe, high in stability and good in industrialization prospect.

This invention belongs to the field of functional food core efficacy ingredient production technology, and discloses a food-grade nano-curcumin microcapsule powder, its production method, and applications. This production method utilizes the dual characteristics of pH-mediated dissociation and reconstruction of casein nanomicelles and the solubility of curcumin in a strongly alkaline environment, achieving efficient and high-loading encapsulation of curcumin with sodium caseinate, and the industrial production of high-quality microcapsule powder. The food-grade nano-curcumin microcapsule powder produced by this invention is not only simple and safe in its formulation, with its main components being only sodium caseinate, curcumin, and spray drying aids, but also features a simple production process that is easy to industrialize. Animal experiments have verified that the food-grade nano-curcumin microcapsule powder produced by this invention can significantly improve the symptoms of alcohol intoxication in mice, increase the activity of serum alcohol-metabolizing enzymes while alleviating oxidative stress damage, and reduce the release of inflammatory factors, thus exhibiting superior hangover relief and liver protection effects.

The application belongs to the field of food, and particularly relates to a yeast enzymatic hydrolysate with high emulsification performance, a yeast protein, a yeast protein sodium salt product, and preparation and application thereof. The emulsification activity of the yeast enzymatic hydrolysate is greater than or equal to 25.0 m2 / g, and the emulsification stability is greater than or equal to 77.0%; the emulsification activity of the yeast protein is greater than or equal to 70.0 m2 / g, and the emulsification stability is greater than or equal to 175.0%; the emulsification activity of the yeast protein is greater than or equal to 70.0 m2 / g, and the emulsification stability is greater than or equal to 175.0%. In the application, the yeast is subjected to complex enzymolysis by alkaline protease, flavour protease, glucanase, mannanase and glutamine transaminase, and then subjected to ionization reaction with sodium hydroxide to obtain a yeast protein sodium salt product. The yeast protein sodium salt product has high emulsification activity, good color and flavor, and can be used as a natural emulsifier, thereby solving the problems of limited production of sodium caseinate, unstable supply and high price.

This invention relates to DHA algal oil preparation technology, specifically to a water-in-oil microemulsion DHA algal oil, its preparation method, and its application. The method includes the following steps: mixing walnut oil, medium-chain triglycerides, vitamin E, and phospholipids, and heating in a water bath to obtain an oil phase; dissolving DHA algal oil, γ-aminobutyric acid, steviol glycosides, sodium caseinate, xanthan gum, Alpinia oxyphylla, hawthorn, yam, Codonopsis pilosula, bovine spleen peptide, phospholipids, and chicken gizzard lining in purified water and dispersing to obtain an aqueous phase; adding the oil phase to the aqueous phase to form a crude emulsion, and homogenizing to obtain an encapsulated emulsion. Compared with existing technologies, this invention solves the problems of poor stability, poor oxidation resistance, and a noticeable fishy odor in DHA algal oil beverages. The DHA algal oil beverage prepared by this method exhibits excellent thermal stability and freeze-thaw stability; it shows significant tolerance to chemical factors such as acids, alkalis, and salts; and it possesses excellent long-term storage stability.

The application relates to a sample processing liquid for respiratory virus antigen detection and a preparation method thereof, which comprises a phosphate buffer, 0.05-0.5 g / L sodium caseinate, 1-20 g / L bovine serum albumin, 10-50 mL / L surfactant, 1-10 g / L guanidine hydrochloride, 3.72-37.2 g / L ethylenediaminetetraacetic acid disodium salt dihydrate solution, 1-5 mL / L CL preservative, 1-5 mL / L BND bacteriostatic agent and 900-988 mL / L sterile deionized water; and the application has the advantages of good sample stability.

This invention provides a ternary composite material, its preparation method, and its application. The preparation method of the ternary composite material includes the following steps: (1) mixing sodium caseinate with epigallocatechin gallate to obtain a protein-polyphenol binary complex; (2) mixing the protein-polyphenol binary complex with tea polysaccharide to obtain a ternary composite material. This invention employs a molecular self-assembly strategy to construct an SC-EGCG binary composite system, utilizing the non-covalent interactions (hydrogen bonds, hydrophobic interactions, etc.) between tea polysaccharide (TPS) and the SC-EGCG complex to construct a stable SC-EGCG-TPS ternary composite system with a three-dimensional network structure.

This invention discloses a sodium caseinate-based Pickering emulsion, its preparation method, and its application, belonging to the field of vaccine adjuvant technology. This invention is the first to propose using Salmonella Typhimurium flagellin and sodium caseinate as raw materials to formulate a Pickering emulsion. The prepared Pickering emulsion has the characteristics of small particle size, good biocompatibility, and high stability, and can induce a high immune response in the body. This invention is also the first to propose the application of the Pickering emulsion formulated using Salmonella Typhimurium flagellin and sodium caseinate as raw materials as a vaccine adjuvant. The Pickering emulsion prepared by this invention has a simple preparation process, requiring only mixing and homogenization, and can effectively load the model antigen OVA. This emulsion has good cellular safety and can promote the endocytosis of exogenous antigens by macrophages. The emulsion can induce the body to produce high levels of antibody titers, with antibody titers reaching more than 120,000 times.

The application discloses perilla seed oil microcapsule emulsion and a preparation process thereof, and belongs to the technical field of health food processing. The technical problem to be solved is to provide perilla seed oil microcapsule emulsion with small and uniform particle size, high stability and good emulsifying capacity. The technical solution is characterized in that the perilla seed oil microcapsule emulsion comprises core material and wall material; the core material is perilla seed oil, the wall material is sodium caseinate and chitosan salt, the mass ratio of the core material to the wall material is 15:1-3, and the mass ratio of the sodium caseinate to the chitosan salt is 1:1. The preparation process is simple in operation, high in cost-effectiveness, and has a wide market application prospect.

The application discloses a compound essential oil emulsion based on in-situ self-assembly of biopolymer interface and a preparation method thereof. In the preparation method, whey protein isolate, sodium caseinate and stevioside at the oil-water interface are driven by non-covalent supramolecular interaction to self-assemble into two-phase wettable complexes, spontaneously adsorbed at the interface to form a mixed adsorption layer, and generate a complex interface film with stable viscoelasticity and interface relaxation phenomenon, thereby effectively improving the stability of the nano-emulsion system. In addition, without adding Ostwald ripening inhibitors, by compounding thyme essential oil and relatively non-polar rosemary essential oil, the two complement each other, and a compound essential oil emulsion with high stability and broad-spectrum antibacterial property is obtained. The application can not only provide a natural and green food-grade emulsifier for the food industry, but also provide a new solution for controlling bacterial and fungal contamination during the storage of fresh products, dairy products, meat products and the like.

The application belongs to the technical field of food processing, and particularly relates to a meat ball and a preparation method and application thereof. The meat ball comprises, in terms of weight parts, 200-690 parts of livestock meat, 120-300 parts of fish meat, 145-380 parts of auxiliary materials, 8-30 parts of flavoring materials, 3-15 parts of yeast extract, 0.1-5 parts of stabilizers and 0.1-5 parts of thickening agents. The preparation of the meat ball provided by the application uses livestock meat, fish meat, yeast extract, sodium caseinate and gluconolactone as main raw materials, and the meat ball is prepared through standardized processes such as low-temperature whipping, water retention and ball formation of the meat stuffing, molding by a meat ball machine, high-temperature oil frying, coloring and shaping, so that the problems of complex process, low production efficiency and unsuitability for large-scale production of the traditional hand-made meat ball are solved.

The application provides a water-in-oil type cheese product and a preparation method thereof, and the raw material composition of the water-in-oil type cheese product comprises, in parts by weight, 15-20 parts of butter cheese, 55-75 parts of vegetable oil, 1.0-1.5 parts of sodium caseinate, 2.0-2.5 parts of white granulated sugar, 0.05-0.15 parts of beta-carotene and 1.0-2.0 parts of essence. The cheese product of the application does not contain emulsifying salt, is a water-in-oil type system, has a water content of 8%-12% and a fat content of >70%. The water-in-oil type cheese product obtained by the application is uniform and stable in state, and has no floating oil, precipitation and water separation.

This invention, entitled "A Camellia Seed Oil Microcapsule Emulsion and Its Preparation Method and Application," belongs to the field of cosmetic technology. The technical problem it aims to solve is the deficiency in existing technologies where camellia seed oil is prone to rancidity, leading to reduced stability and bioavailability of formulations. This invention provides a camellia seed oil microcapsule emulsion system that can slow down the rancidity process, thus achieving a transition from oil-soluble to water-soluble camellia seed oil. The key technical solution is a camellia seed oil microcapsule emulsion, the raw materials of which consist of camellia seed oil, sodium caseinate, chitosan hydrochloride, PE9010, and a solvent.

The application provides a soil remediation agent and a preparation method and application thereof, and relates to the technical field of soil remediation. The soil remediation agent comprises 15-20 parts of a microbial agent, 20-25 parts of humic acid, 15-20 parts of fulvic acid, 5-10 parts of soybean meal extract, 1-1.5 parts of seaweed extract and 20-25 parts of plant extract. The microbial agent comprises an inner core composed of straw biochar and a compound bacterial liquid and an outer shell formed by polyethylene glycol monomethyl ether modified chitosan, sodium caseinate and sodium tripolyphosphate. The compound bacterial liquid comprises Bacillus thuringiensis bacterial liquid and Beauveria bassiana bacterial liquid at a volume ratio of 10: (5-8). The soil remediation agent can improve soil structure, relieve acidification and hardening, effectively resist diseases for a long time, fundamentally improve the physicochemical properties and microecological environment of ginger continuous cropping soil and realize comprehensive remediation.

This invention relates to the field of food packaging and preservation technology, and discloses an intelligent collaborative preservation film for transporting chilled fish and its preparation method, comprising the following components by mass: 10-20 parts fish scale collagen, 20-30 parts fish skin gelatin, 10-18 parts sodium caseinate, 5-12 parts pectin, 0.5-2 parts blueberry anthocyanins, 1-3 parts citrus extract, 5-10 parts glycerin, 5-10 parts sodium alginate, and 0.1-0.5 parts nano zinc oxide. The technical problem to be solved by this invention is to provide an intelligent synergistic preservation film for the transportation of chilled fish and its preparation method. It constructs a sodium caseinate-pectin dual-substrate system and builds an integrated preservation mechanism with three functions: physical protection, active preservation, and intelligent indication. The components form a quadruple synergistic effect of double cross-linking, polyelectrolyte composite, antibacterial, and antioxidant properties. It has excellent mechanical strength and barrier properties. At 4°C, it can extend the shelf life of chilled fish from 5 days to 12 days. Moreover, the raw material cost is low and it is completely biodegradable. It is suitable for long-distance cold chain transportation and preservation of chilled fish and has broad industrialization prospects.

This invention relates to the field of sleep-aiding health food technology, and discloses a nano-dietary polyphenol beverage, its production method, and its application. The production method is as follows: Cyclodextrin, skim milk powder, and sodium caseinate are added to hot water at a temperature of 50-60°C and stirred until dissolved to obtain liquid 1; oligosaccharides and dietary plant polyphenols are added to hot water at a temperature of 60-80°C until fully dissolved, and the pH is adjusted to 6.2-6.8 to obtain liquid 2; while stirring, liquid 1 is heated to 85-95°C and kept at this temperature for 10-20 minutes. Then, while still stirring, liquid 2 and liquid 3 (formed from pre-dissolved ascorbic acid, sodium citrate, and concentrated fruit juice) are successively added to the kept-temperature liquid 1. Water is added to make up the difference, stirring is maintained, and after cooling, filtration, bottling, and sterilization, the dietary polyphenol beverage is obtained. This application solves the problem of bitter taste in high-polyphenol content beverages, improves the bioavailability of polyphenols, and has the effect of improving sleep quality.

Dairy creamer compositions and methods of producing the same. A dairy creamer composition is provided, the dairy creamer composition comprising: (i) milk fat; (ii) sodium caseinate; (iii) one or more stabilizers; and optionally, at least one of: (iv) sugar; and / or (v) a flavoring agent; and / or (vi) one or more mouthfeel enhancers; wherein the composition: a) is substantially free of native milk protein and b) is substantially free of milk minerals, has a calcium content of less than 100 mg / 100 g based on the dry weight of the composition.

This invention discloses a method for preparing zero-trans-fatty acid vegetable fat powder, comprising the following steps: (1) dissolving dipotassium hydrogen phosphate and fructooligosaccharides in purified water, adding resistant dextrin and konjac gum, and mixing to obtain an aqueous phase mixture; (2) sequentially adding sodium caseinate, glyceryl monostearate, whole milk powder, and milk fat to the aqueous phase mixture and mixing to obtain an emulsified mixture; (3) adding edible silica to the emulsified mixture and mixing, then gradually homogenizing under increased pressure and spray drying to obtain zero-trans-fatty acid vegetable fat powder. The zero-trans-fatty acid vegetable fat powder prepared by this invention has excellent emulsifying and dispersing properties, and its taste is more delicate, mild, and refreshing.

This invention discloses a highly stable, high-brightness, fast-dissolving, dust-free natural blue composition granules, its preparation method, and its applications, belonging to the field of pigment extraction technology. This natural blue composition uses gardenia blue, butterfly pea flower extract, and phycocyanin extract as the ternary coloring components, compounded with buffers (phosphates) and antioxidants (vitamin C and tea polyphenols), and employs an embedding wall material (β-cyclodextrin and sodium caseinate) for emulsification and embedding. Finally, it is produced into composite granules through spray drying and dry granulation processes. The composition granules exhibit a bright and vibrant color, excellent light and heat resistance, rapid dissolution in water without dust generation, and are environmentally friendly. This invention also provides a method for preparing the composition granules and their application as a colorant in food, pharmaceuticals, and cosmetics, offering a safe, stable, and efficient comprehensive solution to replace petroleum-based synthetic blue pigments.

This invention discloses a method for preserving the green color of leafy green vegetables used in fillings. The method involves first irradiating fresh leafy vegetables with alternating low-intensity pulsed light and ultraviolet C rays to maintain the integrity of the chloroplasts. Next, the irradiated leafy vegetables are subjected to enzyme inactivation and sterilization. Then, the vegetables are soaked in a solution of maltodextrin and sodium caseinate, dried, and finally cut, seasoned, stuffed, steamed, packaged, and refrigerated at 4°C to obtain a pre-prepared dish containing green vegetables. Vegetables processed using this method show a particularly significant improvement in green preservation after reheating following one week of refrigeration at 0°C–4°C. The preparation method provided by this invention is simple, uses pollution-free and inexpensive raw materials that are readily available, and solves the problem of yellowing and softening of leafy green vegetables during processing and storage, demonstrating its feasibility for application.