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Preparation method and application of novel large-size Pickering emulsion

A technology of Pickering emulsion and large size is applied in the field of preparation of large size Pickering emulsion, can solve problems such as inability to be applied, and achieve the effects of low production components, simple and easy method, and excellent stability.

Inactive Publication Date: 2019-12-27
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Commonly used particle types include inorganic or synthetic particles such as silica, alumina, titanium oxide, latex and clay, but they cannot be used in the food industry

Method used

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  • Preparation method and application of novel large-size Pickering emulsion
  • Preparation method and application of novel large-size Pickering emulsion
  • Preparation method and application of novel large-size Pickering emulsion

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Embodiment 1

[0043] The present invention is suitable for shell-core structure starch and various oils and fats made of various common starches, and a preparation method of a novel large-size Pickering emulsion, comprising the following steps:

[0044] (1) Preparation of sample solution: ① Preparation of OSA solution: 100 g (w / w) of an aqueous solution containing 2% OSA starch (model GUM-1773) was prepared with deionized water, and stirred at 400 rpm for 2 hours to fully dissolve it. ②Preparation of zein solution: first prepare 70% (v / v) ethanol-water solution, mix well for later use, and then prepare 0.25%-1% (w / w) zein in 70% (v / v) v) in ethanol-water solution and ultrasonic for 15min. ③Put sucrose acetate isobutyrate in a 70°C water bath and heat for 2 hours to make it fluid, weigh 20g of sucrose acetate isobutyrate and 30g medium-chain triglycerides, and heat and stir in a 70°C water bath 2h to make it evenly mixed.

[0045] (2) Preparation of shell-shell starch: Weigh 1.5g of cornst...

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Abstract

The invention discloses a preparation method of a novel large-size Pickering emulsion, and belongs to the technical field of Pickering emulsion preparation. According to the invention, starch with a shell-core structure is prepared from different types of starch, then the starch is added into an oil-water mixed solution as an emulsifier, and the Pickering emulsion reaches different particle sizesand can be stable for a long time when the oil content is high (70%) by regulating and controlling the oil density, the oil content, the emulsifier concentration, the shearing rate and the like. In addition, a shearing step necessary for preparing the emulsion can be omitted, and the stable Pickering emulsion can be formed in a short time only by shaking the oil-water mixed solution containing thestarch with the shell-core structure with hands. The raw materials are all natural edible materials, so that the preparation method is simple; the Pickering emulsion can be stable for a long time andcan be used for preparing food with novel taste, such as instant salad juice and mayonnaise.

Description

technical field [0001] The invention relates to the technical field of Pickering emulsion preparation, in particular to a preparation method and application of a large-size Pickering emulsion based on shell core starch. Background technique [0002] Many of the processed foods we love, the personal care products that moisturize and beautify our skin, the pesticide products that protect our crops, and the pharmaceutical preparations we rely on are all based on emulsions. Emulsions can exist as oil-in-water or water-in-oil, but in both cases, very stable droplets are required to prevent breakage and product spoilage. Stabilization of emulsion droplets is usually achieved by adding amphiphilic molecules such as surfactants or emulsifiers, which act by reducing the interfacial tension between phases, increasing steric hindrance, or electrostatic repulsion between droplets. effect. In addition to small molecular weight surfactants, soluble proteins and polymer emulsifiers, soli...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/12A23L33/125C08L3/02
CPCC08J3/126A23L33/125A23V2002/00C08J2489/00C08J2303/02
Inventor 方亚鹏胡冰麻瑞祥韩玲钰
Owner HUBEI UNIV OF TECH
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