Citric acid-lauric acid monoglyceryl ester microemulsion and preparation method thereof

A technology of monolaurin and citric acid is applied in the fields of food science, food preservation, application, etc., and can solve the problems such as difficulty in achieving ideal antiseptic and fresh-keeping effect, high melting point of monolaurin, and difficulty in effectively exerting antiseptic effect, etc. Achieve the effect of improving antiseptic and fresh-keeping effect, enhancing antiseptic effect and low cost

Inactive Publication Date: 2011-07-27
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing monoglyceryl laurate (GML) has good antiseptic function, is a safe, efficient, broad-spectrum antibacterial agent, its antibacterial effect is not affected by pH, and is superior to sorbic acid, benzoic acid, dehydrogenate, etc. Acidic preservatives and paraben preservatives, but due to the diversity and complexity of spoilage microorganisms in food, it is often difficult to achieve the ideal antiseptic and fresh-keeping effect with a single preservative. At the same time, monoglyceryl laurate has a high melting point and poor water solubility (For example, the solubility is only 0.3mg / mL at 25°C and pH=7.0), which makes it difficult for GML to effectively exert its antiseptic effect in actual production applications, so the antiseptic effect is not ideal

Method used

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  • Citric acid-lauric acid monoglyceryl ester microemulsion and preparation method thereof

Examples

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Effect test

Embodiment 1

[0018] A citric acid-monolaurate microemulsion of the present invention, the microemulsion system is composed of the following components and parts by weight: 4 parts of monoglyceride laurate; 6 parts of surfactant; 7 parts of co-surfactant; 3 parts of citric acid; 12 parts of distilled water, wherein the raw material monoglyceride laurate is provided by Hangzhou Kangyuan Food Co., Ltd., and the monoester content is more than 90%. The specific preparation method is as follows:

[0019] 4 parts by weight of monoglyceride laurate; 6 parts of surfactant; 7 parts of co-surfactant; 3 parts of citric acid; Under the condition of ultrasonic treatment for 30 minutes, the citric acid-lauric acid monoglyceride microemulsion was obtained, and the microemulsion system was clear, transparent and uniform.

[0020] In this specific embodiment, Tween-20 is selected as the surfactant; ethanol and propylene glycol are selected as the co-surfactant by mixing them in a ratio of 4:3 by weight.

...

Embodiment 2

[0023] A kind of citric acid-lauric acid monoglyceride microemulsion of the present invention, this microemulsion system is made up of following components and parts by weight: lauric acid monoglyceride is 10 parts of oil phase; Surfactant 10 parts; Co-surfactant 15 parts; 5 parts of citric acid; 18 parts of distilled water, wherein the raw material monoglyceride laurate is provided by Hangzhou Kangyuan Food Co., Ltd., and the monoester content is more than 90%. The specific preparation method is as follows:

[0024] After placing monoglyceride laurate in parts by weight in a flat-bottomed glass test tube for 10 parts of oil phase, 10 parts of surfactant, 15 parts of cosurfactant, 5 parts of citric acid, and 18 parts of distilled water, mix them uniformly at a temperature of Under the condition of 25° C., ultrasonic treatment for 35 minutes, the citric acid-lauric acid monoglyceride microemulsion was obtained, and the microemulsion system was clear, transparent and uniform.

...

Embodiment 3

[0028] A kind of citric acid-lauric acid monoglyceride microemulsion of the present invention, this microemulsion system is made up of following component and parts by weight: lauric acid monoglyceride is 6 parts of oil phase; Surfactant 4 parts; Co-surfactant 8 parts; 2 parts of citric acid; 8 parts of distilled water, wherein the raw material monoglyceride laurate is provided by Hangzhou Kangyuan Food Co., Ltd., and the monoester content is more than 90%. The specific preparation method is as follows:

[0029] 6 parts by weight of monoglyceride laurate for oil phase; 4 parts of surfactant; 8 parts of co-surfactant; 2 parts of citric acid; Under the condition of 25° C., ultrasonic treatment for 25 minutes, the citric acid-lauric acid monoglyceride microemulsion was obtained, and the microemulsion system was clear, transparent and uniform.

[0030] In this specific embodiment, Tween-20 is selected as the surfactant; ethanol and propylene glycol are selected as the co-surfactan...

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Abstract

The invention relates to a citric acid-lauric acid monoglyceryl ester microemulsion and a preparation method thereof. The citric acid-lauric acid monoglyceryl ester microemulsion is characterized in that the microemulsion system comprises the following components in parts by weight: 4-10 parts of lauric acid monoglyceryl ester, 4-10 parts of surfactant, 7-15 parts of cosurfactant, 2-5 parts of citric acid and 8-18 parts of distilled water. The preparation method comprises the steps: preparing all the components in required proportion; and putting the prepared components in a container and mixing evenly; treating with ultrasonic weave for 25-35 minutes at the temperature of 25 DEG C to finally obtain the citric acid-lauric acid monoglyceryl ester microemulsion. The invention has the advantages that the water solubility and the anticorrosion effect of the lauric acid monoglyceryl ester are improved, and the citric acid with synergism and bacteriostatic effect is dissolved into the microemulsion system, thereby improving the bacteriostatic effect of the microemulsion.

Description

technical field [0001] The invention relates to a food-grade microemulsion preservative, in particular to a citric acid-lauric acid monoglyceride microemulsion and a preparation method thereof. Background technique [0002] Microemulsion is a transparent or translucent system spontaneously formed by oil and water (salt water) and a large number of surfactants and co-surfactants (generally short and medium chain alcohols). The particle radius of the dispersed phase of the microemulsion is very small, usually in the range of 1 to 100nm, and it is a thermodynamically stable system without stratification after high-speed centrifugation. Because microemulsions can carry substances with different solubility at the same time, and it is possible to develop a system that can be infinitely diluted with water, it is very suitable for solving the problems of dissolution and use of compound preservatives with different solubility. [0003] The existing monoglyceryl laurate (GML) has goo...

Claims

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Application Information

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IPC IPC(8): A23L3/3517
Inventor 翁佩芳江华珍冯凤琴张辉
Owner NINGBO UNIV
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