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Water-in-oil type high-internal-phase Pickering emulsion as well as preparation method and application thereof

A high internal phase emulsion and water-in-oil type technology, which is applied in the field of water-in-oil type high internal phase Pickering emulsion and its preparation, can solve the problems of application limitation, low stability, and no application of functional oil diglycerides. Achieve the effects of strong physiological activity, increased system stability, and excellent Pickering interface crystallization characteristics

Active Publication Date: 2020-10-27
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] For the preparation of food-grade high internal phase water-in-oil emulsions, Lee et al. in the paper (Lee., Tan., Ravanfar., et al. .ACS AppliedMaterials&Interfaces,2019,11(29):26433-26441.) reported the method of preparing high internal phase water-in-oil emulsion using emulsifier monoglyceride and gelling agent beeswax, but did not involve functional oil diglyceride Application of Ester in High Internal Phase Emulsion
At the same time, the high internal phase emulsion has a large amount of water precipitated after being placed for two days, the stability is low, and the application is limited.

Method used

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  • Water-in-oil type high-internal-phase Pickering emulsion as well as preparation method and application thereof
  • Water-in-oil type high-internal-phase Pickering emulsion as well as preparation method and application thereof
  • Water-in-oil type high-internal-phase Pickering emulsion as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) get the long-chain diglyceride containing stearic acid and palmitic acid, the purity is about 60%, and place in the same beaker with a certain amount of emulsifier polyglycerol ricinoleate (PGPR) and rapeseed oil, Among them, long-chain diglycerides accounted for 4% of the total oil phase, PGPR accounted for 1% of the water phase, and the volume ratio of the oil phase and the water phase was 25:75. Magnetic stirring made the oil phase temperature reach 85 °C, and then Water preheated to 85° C. was slowly added dropwise to the well-mixed oil phase, and the water phase and the oil phase were fully mixed at 700 rpm for 5 min to obtain a coarse emulsion with a volume percentage of 75% of the water phase.

[0045] (2) The coarse emulsion obtained in step (1) was sheared and homogenized at 15000rpm for 5min with a high-speed disperser, and the temperature of the water bath was maintained at about 85°C during the emulsification process. Finally, the sheared emulsion was co...

Embodiment 2

[0050] (1) steps and conditions of reference example 1, the difference is that in step (1), diglyceride is medium and long chain diglyceride, contains medium chain lauric acid and long chain stearic acid, and the diglyceride purity is about 70%; in step (2), the emulsifier polyglycerol ricinoleate (PGPR) accounts for 0.5% of the mass of the water phase, magnetic stirring makes the oil phase temperature reach 70°C, and then the water preheated to 70°C is slowly dripped It was added to the well-mixed oil phase, and the water phase and the oil phase were fully mixed for 5 min at 700 rpm to obtain a coarse emulsion with a volume percentage of the water phase of 75%.

[0051] During the emulsification process, the temperature of the water bath was maintained at about 70°C. A high internal phase water-in-oil emulsion with a water phase volume percentage of 75% was prepared.

[0052] The plastic appearance and microstructure of the water-in-oil Pickering emulsion prepared in Example...

Embodiment 3

[0054] (1) steps and conditions of reference example 1, the difference is that in step (2), diglyceride accounts for 8% of the total oil phase mass ratio, and the water phase is the agar aqueous solution of heating and dissolving, and vegetable oil is soybean oil, prepared The internal phase is a coarse emulsion of an aqueous polysaccharide solution.

[0055] (2) The coarse emulsion obtained in step (1) was rapidly sheared and homogenized at 12000rpm for 6min with a high-speed disperser, and the temperature of the water bath was maintained at about 80°C during the emulsification process. Finally, the sheared emulsion was cooled and crystallized with a magnetic stirrer at a stirring rate of 1000 rpm to obtain a stable emulsion, which was stored at 5°C.

[0056] Different from Example 1, in Example 3, the mass ratio of agar in the aqueous agar solution to the water phase was 1%. Through this example, a high internal phase emulsion with an internal phase of 75% water phase can b...

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Abstract

The invention discloses a water-in-oil type high-internal-phase Pickering emulsion as well as a preparation method and application thereof. The method comprises the following steps: dissolving and dispersing polyglycerol ricinoleate as an emulsifier and diglyceride into an oil phase; then slowly adding a water phase into the mixed oil phase at a constant speed and carrying out pre-mixing by utilizing a stirrer; then carrying out high-speed shearing emulsification on a crude emulsion; after homogenizing is finished, rapidly cooling the crude emulsion to room temperature by utilizing an ice-water bath to obtain the water-in-oil type high-internal-phase Pickering emulsion with the water phase volume percent of 75-85%. The emulsion has excellent plasticity and stability, low fat content and relatively high nutritional characteristics. According to the method disclosed by the invention, large-size equipment is not needed in a preparation process of the emulsion, so that the emulsion is environmentally friendly and has no pollution; the cost is low and complicated procedures are not needed; and the emulsion is easy to produce and can be used as a novel healthy functional ingredient to beapplied to a plurality of fields including foods, cosmetics and the like.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a diglyceride-stabilized water-in-oil (W / O) high internal phase Pickering emulsion and a preparation method and application thereof. It overcomes the difficult problem of using saturated hydrogenated oil, wax or non-food grade particles to prepare water-in-oil high internal phase emulsion. Background technique [0002] High internal phase emulsion usually refers to an emulsion system with a volume percentage of dispersed phase greater than 74%, and is widely used in food, cosmetics, medicine and other fields. [0003] At present, the special fats used for food such as margarine and wafer biscuits in the domestic market are mostly saturated fats or hydrogenated oils. High content of saturated fats and possible trans fats can easily increase the risk of atherosclerosis and cardiovascular diseases. . The appearance and mechanical properties of high internal phase emulsion are simil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/01A23D7/04A61K8/37A61K8/73A61K8/92A61K8/06A61Q19/00
CPCA23D7/01A23D7/04A61K8/375A61K8/73A61K8/922A61K8/064A61Q19/00A61K2800/52A61K2800/592A61K2800/5922
Inventor 仇超颖刘颖尉汪勇张震
Owner JINAN UNIVERSITY
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