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Linseed oil stabilization emulsion and preparation method thereof

A technology of linseed oil and emulsion, which is applied in food preparation, edible oil/fat composition, production/processing of edible oil/fat, etc. It can solve problems such as fishy smell, affecting taste, and difficult preservation

Inactive Publication Date: 2015-02-04
HANGZHOU CANONG BIOTECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

α-linolenic acid contains three unsaturated bonds, so linseed oil rich in α-linolenic acid is easy to oxidize and deteriorate, which affects the taste and is not easy to store. If you take a large amount of linseed oil in a short period of time, it is not easy to be absorbed by the body
Flaxseed oil soft capsules often have a fishy smell and a bad taste

Method used

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  • Linseed oil stabilization emulsion and preparation method thereof
  • Linseed oil stabilization emulsion and preparation method thereof
  • Linseed oil stabilization emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Recipe: refined linseed oil 28g, soybean protein isolate 4g, emulsifier (monoglyceride: sucrose ester = 1: 1) 1.5g, stabilizer (calcium stearoyl lactylate: sodium stearoyl lactylate = 1: 5) 2.0g , an appropriate amount of sweetener, an appropriate amount of food flavor, an appropriate amount of sodium bicarbonate, and sterile pure water to 1000ml.

[0038] 1. Prepare the oil phase liquid: take the edible refined linseed oil and emulsifier in the prescribed amount, heat to 75°C and stir to dissolve into the oil phase liquid for later use;

[0039] 2. Prepare the aqueous phase liquid: take the soybean protein isolate, antioxidant, stabilizer, sweetener, food flavor and sterile pure water in the formula and stir them evenly to form an aqueous phase liquid for later use;

[0040] 3. Colostrum: Slowly drop the oil phase liquid into the water phase liquid under high-speed stirring of the water phase liquid. After dripping, use a high-speed shear agitator to colostrumize for 1...

Embodiment 2

[0056] Recipe: refined linseed oil 30g, soybean protein isolate 5g, emulsifier (sodium caseinate: sucrose ester = 1: 1.5) 1.6g, stabilizer (CMC: xanthan gum = 1: 2) 2.2g, sweetener Appropriate amount, appropriate amount of food essence, appropriate amount of sodium bicarbonate, and add sterile pure water to 1000ml.

[0057] 1. Prepare the oil phase liquid: take the edible refined linseed oil and emulsifier in the prescribed amount, heat to 78°C and stir to dissolve into the oil phase liquid for later use;

[0058] 2. Prepare the aqueous phase liquid: take the soybean protein isolate, antioxidant, stabilizer, sweetener, food flavor and sterile pure water in the formula and stir them evenly to form an aqueous phase liquid for later use;

[0059] 3. Colostrum: Slowly drop the oil phase liquid into the water phase liquid under high-speed stirring of the water phase liquid. After dripping, use a high-speed shear agitator to colostrumize for 15 minutes;

[0060] 4. Adjust the pH: u...

Embodiment 3

[0067] Formula: 35g of refined linseed oil, 6g of soybean protein isolate, 2.2g of emulsifier (sucrose ester), 2.4g of stabilizer (carrageenan: CMC-Na=1:6), appropriate amount of sweetener, appropriate amount of food flavor, bicarbonate Appropriate amount of sodium, add sterile pure water to 1000ml.

[0068] 1. Preparation of oil phase liquid: Take the edible refined linseed oil and emulsifier in the formula amount, heat to 82°C and stir to dissolve into oil phase liquid for later use;

[0069] 2. Prepare the aqueous phase liquid: take the soybean protein isolate, antioxidant, stabilizer, sweetener, food flavor and sterile pure water in the formula and stir them evenly to form an aqueous phase liquid for later use;

[0070] 3. Colostrum: Slowly drop the oil phase liquid into the water phase liquid under high-speed stirring of the water phase liquid. After dripping, use a high-speed shear agitator to colostrumize for 15 minutes;

[0071] 4. Adjust the pH: under stirring, adjus...

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Abstract

The invention relates to a linseed oil stabilization emulsion and a preparation method thereof. The linseed oil stabilization emulsion comprises the raw materials: refined linseed oil, protein, sterile pure water, stabilizer, antioxidant, pH regulator, and seasonings. The linseed oil is rich in essential fatty acids alpha linolenic acid, which has not been widely developed and applied currently. The special technology process is adopted to develop a new product form of the linseed oil stabilization emulsion, and furthermore a reliable effective method and path can be provided for popularization and application of highly processed products of linseed oil.

Description

technical field [0001] The invention relates to a linseed oil stable emulsion and a preparation method thereof. The linseed oil stable emulsion contains α-linolenic acid, protein and other nutritional ingredients, provides and supplements essential fatty acids for human body, and is suitable for various people. The development and production of linseed oil stable emulsion provides a new and effective method and way for humans to supplement the essential fatty acid - α-linolenic acid in a convenient form of direct drinking. Background technique [0002] α-linolenic acid is the basic substance that constitutes the cell membrane and biological enzymes, plays a decisive role in human health, and is the material basis of human health. α-linolenic acid accounts for 10% of the total solid mass in the brain, 25% in the hippocampal cells, and 50% in the phospholipids of the cranial nerve and retina. Daily supplementation of 1300mg α-linolenic acid can improve intelligence level by ...

Claims

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Application Information

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IPC IPC(8): A23D7/015A23D7/005A23D7/04A23L1/30A23L33/12
Inventor 芦冰黄长修
Owner HANGZHOU CANONG BIOTECH CO LTD
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