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Multiple emulsion for loading tea polyphenol and preparation method thereof

A technology of multiple emulsions and tea polyphenols, which is applied in food preparation, emulsion delivery, medical preparations containing active ingredients, etc., can solve the problems of difficult maintenance for a long time, poor stability of tea polyphenol preparations, and poor application effects Good and other problems, to achieve the effect of simple preparation method, high stability and protective activity

Active Publication Date: 2010-09-29
PROYA COSMETICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a multiple emulsion loaded with tea polyphenols, which solves the problems of poor stability, poor application effect and difficulty in maintaining a long time of tea polyphenol preparations in the prior art.

Method used

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  • Multiple emulsion for loading tea polyphenol and preparation method thereof
  • Multiple emulsion for loading tea polyphenol and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1 Preparation of W / O / W multiple emulsions loaded with tea polyphenols

[0044] Preparation formula:

[0045]

[0046] Component Weight

[0047]

[0048] Tea polyphenols 0.5g

[0049] Sucrose ester 1g

[0050] Soy Lecithin 6.25g

[0051] soybean oil 16.25

[0052] Glyceryl monostearate 2.5g

[0053] Water 73.5g

[0054]

[0055] Preparation:

[0056] Such as figure 1 As shown, weigh 1 gram of tea polyphenols, 24.5 grams of deionized water, heat the deionized water to the set temperature t=65°C, and then add tea polyphenols; weigh 6.25 grams of soybean lecithin, 2.5 grams of monohard Glyceryl fatty acid ester (GMS), soybean oil 16.25 grams, mix and heat to 65 ℃;

[0057] Maintain a constant temperature of 65°C, add the tea polyphenol aqueous solution obtained in step 1 to the oil phase obtained in step 2, and shear with a high-speed shear at 10,000 r / min for 1 ...

Embodiment 2

[0060] The preparation of the W / O / W type multiple emulsion of embodiment 2 load tea polyphenols

[0061] Preparation formula:

[0062]

[0063] Component Weight

[0064]

[0065] Tea polyphenols 1g

[0066] Sucrose ester 1g

[0067] Soy Lecithin 6.25g

[0068] Canola oil 16.25g

[0069] Glyceryl monostearate 2.5g

[0070] water 73g

[0071]

[0072] Preparation:

[0073] Weigh 1 gram of tea polyphenols, 24 grams of deionized water, heat the deionized water to the set temperature t=63°C, then add tea polyphenols; weigh 6.25 grams of soybean lecithin, 2.5 grams of glycerol monostearate Esters (GMS), canola oil 16.25 g, mixed and heated to 65°C;

[0074] Maintain a constant temperature of 65°C, add the tea polyphenol aqueous solution obtained in step 1 to the oil phase obtained in step 2, and shear with a high-speed shear at 10,000 r / min for 1 minute to obtain a relatively unif...

Embodiment 3

[0077] The preparation of the W / O / W type multiple emulsion of embodiment 3 load tea polyphenols

[0078] Preparation formula:

[0079]

[0080] Component Weight

[0081]

[0082] Tea polyphenols 1.5g

[0083] Sucrose ester 1g

[0084] Soy Lecithin 7.5g

[0085] Sunflower oil 19.5g

[0086] Glyceryl monostearate 3g

[0087] Water 67.5g

[0088]

[0089] Preparation:

[0090] Weigh 1.5 grams of tea polyphenols, 18.5 grams of deionized water, heat the deionized water to the set temperature t=65°C, then add tea polyphenols; weigh 7.5 grams of soybean lecithin, 3 grams of glycerol monostearate Esters (GMS), sunflower oil 19.5 g, mixed and heated to 65°C;

[0091] Maintain a constant temperature of 65°C, add the tea polyphenol aqueous solution obtained in step 1 to the oil phase obtained in step 2, and shear with a high-speed shear at 10,000 r / min for 1 minute to obtain a relat...

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Abstract

The invention discloses a multiple emulsion for loading tea polyphenol and a preparation method thereof. The multiple emulsion comprises the following components by weight ratio: 0.5 -8 percent of tea polyphenol, 5 -15 percent of emulsifier, 10 -30 percent of lipid material and the balance of water. The emulsion has high stability, does not delaminate after being preserved for more than six months at normal temperature, does not delaminate under the condition of high-speed centrifugation at 4000r / min for 15min and can be applied to food, medicines and cosmetics.

Description

technical field [0001] The present invention relates to a preparation technology of tea polyphenols, in particular to a multiple emulsion carrier loaded with active ingredients tea polyphenols and a preparation method thereof, in particular to the preparation of a micron-scale multiple emulsion with tea polyphenols as an active ingredient The method belongs to the technical field of cosmetics and food preparation. Background technique [0002] Tea Polyphenols (Tea Polyphenols, referred to as TP), aliases: tea tannins, tea tannins, is the general term for compounds of catechins, acetones, phenolic acids and anthocyanins in tea. The main functions of tea polyphenols: 1. Scavenging active oxygen free radicals, blocking the process of lipid peroxidation, increasing the activity of enzymes in the human body, thereby playing the role of anti-mutation and anti-cancer. 2. Prevention and treatment of diseases caused by hyperlipidemia: ①Enhance microvascular toughness, lower blood li...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/97A61K8/06A61K9/113A61K36/82A23L1/30A23L33/10
Inventor 夏强徐峰
Owner PROYA COSMETICS
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