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Emulsion stabilizer for food and preparation method thereof

An emulsion stabilizer, food technology, applied in food preparation, application, food science and other directions, can solve the problems of homogeneous system, high price, coarse particle size, etc., to prevent solid-liquid separation, inhibit ice crystal growth, and improve stability. Effect

Inactive Publication Date: 2009-08-12
PEKING UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since microcrystalline cellulose is a material with strong toughness, it is difficult to reduce the particle size to less than 10 microns by conventional mechanical pulverization methods, and it is also impossible to make the components physically or chemically bonded into a uniform system by dry mixing methods. The stability and taste of beverages or foods with high solid content and high milk content have adverse effects
[0009] A small number of domestic and foreign-funded enterprises use the method of chemically polymerizing each component and then mechanically crushing to obtain powder products. However, due to reasons such as coarse particle size and poor water-soluble speed of the product, its use effect and quality are affected. Operational performance in food production processes
At present, the MCC emulsification stabilizer that occupies a monopoly position in the domestic market is XP3441 of FMC Company. Glue compounding, higher requirements for technical personnel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation of embodiment 1 ultrafine MCC

[0033] 40 kg of commercially available MCC with an average particle size of 50 μm was irradiated with Co-60 gamma rays at 50 kGy, and ultrafinely pulverized with a jet mill to obtain ultrafine MCC with an average particle size of 10 μm.

example example 2

[0034] The preparation of example example 2 ultrafine MCC

[0035] 1 kg of the ultrafine MCC with an average particle diameter of 10 μm was mixed with 5 kg of pure water, ground with a wet mill for 30 min, and then vacuum-dried to obtain an ultrafine MCC with an average particle diameter of 8 μm.

Embodiment 3

[0036] The preparation of embodiment 3 ultrafine MCC

[0037] The ultrafine MCC with an average particle size of 8 microns in Example 2 was mixed according to the following feed ratio: 200g MCC; 600mL hydrochloric acid; 500mL hydrogen peroxide; 1400mL purified water. After reacting at 70°C for 60h, 50g of potassium persulfate was added, the temperature was raised to a slight boil, and stirred for 12h. The obtained product is neutralized and washed with sodium hydroxide, finally centrifuged and vacuum-dried to obtain superfine MCC with an average particle diameter of 2 microns.

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Abstract

The invention relates to a food emulsion stabilizer formed by compounding ultra-fine microcrystalline cellulose of less than 10 Mum and food gum, wherein the weight of the food gum is 50-150% of the weight of the ultra-fine microcrystalline cellulose, preferably 10-40%. When the consumption of the food emulsion stabilizer is lower, very good emulsification stabilization is brought to the beverage or food with higher content of insoluble matters and fat constituents and the slide and full feel is given to the food. The food emulsion stabilizer can not be replaced on many occasions.

Description

technical field [0001] The invention relates to a food emulsification stabilizer and a preparation method thereof, in particular to a food emulsification stabilizer which has an excellent stabilizing effect on beverages and dairy products with high solid content and high milk content, and its preparation method. Preparation. Background technique [0002] Microcrystalline cellulose (MCC) is a linear polysaccharide combined with β-1,4-glucoside. It is a granular powder product in which natural cellulose is hydrolyzed in an acidic medium to reduce the molecular weight to a certain range. Microcrystalline cellulose has functions such as viscosity adjustment, promotion of gelation, textile finishing, suspension stabilization, fat replacement, and anti-caking, so it is widely used in medicine, food, cosmetics and other industries. [0003] CN1075515C provides a kind of method for preparing MCC glue, namely by hydrolysis of short-staple cotton, wood pulp, straw pulp into MCC by ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/035A23L1/03A23L29/10A23L29/00
Inventor 许零王多祥杨超张毅陈清水翟茂林
Owner PEKING UNIV
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