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Composition containing polyunsaturated fatty acid source and preparation thereof

A technology of unsaturated fatty acids and compositions, which is applied in the field of transparent to translucent compositions, can solve the problems of complex preparation process, high energy consumption, large amount of emulsifier, etc., and achieve the effect of simple preparation and low energy consumption

Inactive Publication Date: 2015-05-27
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In summary, in the existing oil-in-water products containing polyunsaturated fatty acids, there are mainly the use of co-emulsifiers / co-solvents, the use of a variety of high, medium and low HLB value emulsifiers in combination, the amount of emulsifier used is large, the preparation process is complicated and consumes Problems such as large capacity and high temperature in the preparation process

Method used

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  • Composition containing polyunsaturated fatty acid source and preparation thereof
  • Composition containing polyunsaturated fatty acid source and preparation thereof
  • Composition containing polyunsaturated fatty acid source and preparation thereof

Examples

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preparation example Construction

[0046] (1) Preparation of the discontinuous liquid phase (oil phase): Add the oil-soluble antioxidant to the oil containing polyunsaturated fatty acids, and mix well at room temperature.

[0047] (2) Mixing of discontinuous liquid phase and emulsifier: add the emulsifier to the oil phase of (1) above, heat and stir in a water bath at 30-80°C.

[0048] (3) Preparation of continuous phase (water phase): Add water-soluble antioxidant into water and fully dissolve at room temperature.

[0049] (4) Oil-water emulsification: Slowly add the above-mentioned continuous phase (3) at room temperature to (2) heated in a water bath at 30-80°C, stir and mix well.

[0050] Among them, steps (1) and (3) are mixed at room temperature, and step (2) is mixed in a 30-80°C water bath with heating and stirring, and step (4) is mixed in a 30-80°C water bath , Emulsified under heating and stirring conditions. The temperature of the water bath here is 30-80°C, preferably 40-70°C, more preferably 50-...

Embodiment 10

[0091] According to the formula in Table 8, and also according to the method described in Example 1, Example 10 was prepared, and the total amount of the product was about 2000 g. The above products were divided into 150mL transparent glass bottles and sealed with nitrogen gas. The samples were divided into two groups for storage, stored in a refrigerator at 4°C and accelerated at 35°C (humidity 60%), respectively. For the samples under the above two different storage conditions, the particle size and peroxide value (PV) were measured at different time intervals.

[0092] Under accelerated storage conditions at 35°C, the change curves of particle size and peroxide value within two months are shown in figure 1 . During the period of investigation, the peroxide value of oil did not change much, that is, it rose from the initial 0.6MEQ / KG to about 1.0MEQ / KG. Due to the presence of antioxidants, which have a scavenging effect on free radicals, the peroxide value decreased for a...

Embodiment 11

[0099] Weigh 3.0g of linseed oil as the continuous oil phase in a 100mL three-necked flask; add emulsifiers 3.5g polyglycerol monooleate and 0.5g sucrose monostearate, 50 ° C water bath, 300rpm mechanical stirring; at 33.5 Add 0.03g of spearmint extract (water-soluble, functional ingredient rosmarinic acid) into g beverage process water as an antioxidant, fully dissolve at room temperature to form a continuous water phase; slowly add the water phase to the mixture of the above oil and emulsifier , maintain a 50°C water bath, and emulsify with 300rpm mechanical stirring. Finally, a transparent and uniform system containing polyunsaturated fatty acids is formed, which can be diluted into various beverages according to any ratio to provide polyunsaturated fatty acids needed by the human body.

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Abstract

The invention provides an edible composition comprising: a discontinuous liquid phase containing a polyunsaturated fatty acid source; an emulsifying agent, and a continuous liquid phase, wherein the emulsifying agent is 9-17 in HLB value. The discontinuous liquid phase and / or the continuous liquid phase include an anti-oxidizing agent. The discontinuous liquid phase is the polyunsaturated fatty acid source or is a mixture of the polyunsaturated fatty acid source and an oil-soluble anti-oxidizing agent. The continuous liquid phase is water or is a mixture of water and a water soluble anti-oxidizing agent. A method for preparing the composition is also provided in the invention.

Description

technical field [0001] The present invention relates to an edible transparent to translucent composition containing a polyunsaturated fatty acid source and a method for preparing the same. Background technique [0002] Polyunsaturated fatty acids (PUFA) can be mainly divided into two series, Omega-3 and Omega-6, among which the two most important fatty acids for the human body in Omega-3 unsaturated fatty acids are DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). DHA is commonly known as "brain gold", which has the effect of softening blood vessels, strengthening brain and intelligence, and improving vision; EPA, commonly known as "vascular scavenger", has the function of cleaning up garbage (cholesterol and triglycerides) in blood vessels. Omega-6 fatty acids mainly include linoleic acid, γ-linolenic acid, arachidonic acid (AA), etc., which also have an important impact on the physiological functions of the human body. [0003] Based on the special physiologica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/30A23L2/52A23L33/12
CPCA23L2/52
Inventor 郑妍郑敏英郑磊
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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