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Method of synthesizing phosphatide emulsifier for food

A synthesis method and emulsifier technology, which are applied in food preparation, application, food science and other directions, can solve the problem that phospholipids cannot meet industrial production and other problems, and achieve the effects of improving oxidation stability, short synthesis route and ensuring stability.

Active Publication Date: 2011-04-20
GUANGZHOU FOOD IND RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the wide application range of phospholipids in the food industry, the preparation of phospholipids by means of extraction is far from meeting the needs of industrial production, so it needs to be synthesized artificially to meet the needs of the food industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of synthetic method of phospholipid emulsifier for food, comprises the steps:

[0029] (1) Raw material palm oil refining:

[0030] Add 8KG of 40% sodium hydroxide solution into 800KG of purchased refined palm oil, stir in a reactor at 80°C for 30 minutes, let stand for 1 hour, separate the bottom residue to remove free fatty acids, and leave the supernatant next standby;

[0031] (2) Semi-esterification of palm oil:

[0032] Weigh the exchange agent—80KG ethylene glycol into the supernatant liquid left in the reaction kettle described in (1), stir and raise the temperature to 110°C, then add 25KG transesterification catalyst—concentrated sulfuric acid, continue stirring, the temperature Maintain at 110°C and react for 4 hours to obtain palm oil semi-esterification product;

[0033] (3) Multivariate phospholipidation reaction:

[0034] Cool down to 35°C±5°C, then slowly add 300KG phosphorus pentoxide for about 3 hours. After all the phosphorus pentoxide is adde...

Embodiment 2

[0040] A kind of synthetic method of phospholipid emulsifier for food, comprises the steps:

[0041] (1) Raw material palm oil refining:

[0042] Described with embodiment 1.

[0043] (2) Semi-esterification of palm oil:

[0044] Measure 40KG each of the exchange agents ethylene glycol and propylene glycol, and then add them to the supernatant liquid retained in the reactor described in (1), stir and raise the temperature to 120°C, and add 25KG of transesterification catalyst --H 2 SO 4 , reacted for 5 hours.

[0045] (3) Multivariate phospholipidation reaction:

[0046] Cool down to 35°C±5°C, then slowly add 350KG phosphorus pentoxide for about 3 hours. After all the phosphorus pentoxide is added, raise the temperature to 65°C and keep it warm for 1 hour to obtain crude phospholipid product .

[0047] (4) Hydroxylation reaction:

[0048] When the crude phospholipid product obtained in (3) is cooled to 55°C±5°C, 300KG hydrogen peroxide is added, stirred and reacted for ...

example 3

[0053] A kind of synthetic method of phospholipid emulsifier for food, comprises the steps:

[0054] (1) Raw material palm oil refining:

[0055] Described with example 1,2.

[0056] (2) Semi-esterification of palm oil:

[0057] Exchange agent - 80KG propylene glycol is weighed and added to the supernatant remaining in the reaction kettle described in (1), stirred and heated to 130°C, then added 25KG transesterification catalyst - concentrated sulfuric acid, continued stirring, and the temperature was maintained at 130°C ℃, reacted for 5 hours to obtain palm oil half-esterification product;

[0058] (3) Multivariate phospholipidation reaction:

[0059] Cool down to 35°C±5°C, then slowly add 400KG phosphorus pentoxide for about 3 hours. After all the phosphorus pentoxide is added, raise the temperature to 65°C and keep it warm for 2 hours to obtain crude phospholipid product .

[0060] (4) Hydroxylation reaction:

[0061] When the crude phospholipid product obtained in (3...

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PUM

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Abstract

The invention relates to a method of synthesizing phosphatide emulsifier for food by using refined palm oil as raw material. The emulsifier is produced through semi-esterification, multiple phosphorus esterification reaction and hydroxylation reaction successively. The invention is characterized in that: the source of the raw material for the invention is abundant and cheap, the quality of the product is stable for each batch, the product not only has a similar structure with natural phosphatide but also has good emulsifying property, the operation is simple, the synthetic route is short, theproductivity is high and industrial production is easy to realize.

Description

technical field [0001] The invention relates to a synthesis method of a phospholipid emulsifier, in particular to a synthesis method of a food-use phospholipid emulsifier prepared from palm oil, having a complete structure of natural phospholipids and good emulsifying performance. Background technique [0002] Emulsifier is a stabilizer of emulsion, which is a kind of surfactant with hydrophilic group and lipophilic group. When it is dispersed on the surface of the dispersoid, it forms a thin film or electric double layer, which can make the dispersed phase charged, so that it can prevent the small droplets of the dispersed phase from coagulating with each other, and make the formed emulsion more stable. Because it can make two immiscible phases (such as oil and water) miscible with each other and form a uniform dispersion or emulsification, thereby changing the original physical state. With the improvement of food processing technology, emulsifiers play a very important ro...

Claims

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Application Information

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IPC IPC(8): A23L1/035A23L29/10
Inventor 曾永青李善军李慧琴
Owner GUANGZHOU FOOD IND RES INST
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