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Aqueous phase crystallization type water-in-oil emulsion and preparation method thereof

A technology of water-in-oil emulsion and crystalline form, which is applied in the field of emulsion preparation, can solve problems such as unreported technical solutions, achieve the effect of increasing the loading capacity, increasing the loading level, and maintaining the taste

Active Publication Date: 2022-01-11
江西省华宝芯荟科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the technical scheme for the crystallization of the internal water phase to improve the stability and nutrient loading of water-in-oil emulsions

Method used

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  • Aqueous phase crystallization type water-in-oil emulsion and preparation method thereof
  • Aqueous phase crystallization type water-in-oil emulsion and preparation method thereof
  • Aqueous phase crystallization type water-in-oil emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] This embodiment provides a water-phase crystalline water-in-oil emulsion, the preparation method of which is as follows:

[0042] (1) Preparation of the water phase: Weigh 19.817g of glucose, 34.229g of sucrose, and 18g of water in a beaker, and stir magnetically for 4 hours under the condition of heating in a water bath at 80°C to obtain the water phase (the molar ratio of glucose to sucrose is 1:1, sugar The molar ratio with water is 1:5);

[0043] (2) Preparation of the oil phase: Weigh 4.005g of polyglycerol ricinoleate and add it to 80g of coconut oil, heat it to 80°C in a water bath, keep it warm for 2 hours, and stir to obtain the oil phase;

[0044] (3) Preparation of emulsion: Weigh 16.00g of the water phase prepared in step (1) and 4.00g of the oil phase prepared in step (2), and disperse with a disperser for 3min at a temperature of 50°C and a rotation speed of 12000rpm. The emulsion was placed in an ice-water bath and cooled for 30 minutes to obtain a water...

Embodiment 2

[0046] This embodiment provides a water-phase crystalline water-in-oil emulsion, the preparation method of which is as follows:

[0047] (1) Preparation of the water phase: Weigh 19.817g of glucose, 102.687g of sucrose, and 36g of water in a beaker, and stir magnetically for 4 hours under the condition of heating in a water bath at 80°C to obtain the water phase (the molar ratio of glucose to sucrose is 1:3, and the sugar The molar ratio with water is 1:5);

[0048] (2) Preparation of the oil phase: Weigh 4.002g of polyglycerol ricinoleate and add it to 80g of coconut oil, heat it to 80°C in a water bath, keep it warm for 2 hours, and stir to obtain the oil phase;

[0049] (3) Preparation of emulsion: Weigh 16.00g of the water phase prepared in step (1) and 4.00g of the oil phase prepared in step (2), and disperse with a disperser for 3min at a temperature of 50°C and a rotation speed of 12000rpm. The emulsion was placed in an ice-water bath and cooled for 30 minutes to obtai...

Embodiment 3

[0051] This embodiment provides a water-phase crystalline water-in-oil emulsion, the preparation method of which is as follows:

[0052] (1) Preparation of the water phase: Weigh 4.954 g of glucose, 42.786 g of sucrose, and 13.5 g of water in a beaker, and magnetically stir for 4 hours under the condition of heating in a water bath at 80°C to obtain the water phase (the molar ratio of glucose to sucrose is 1:5, The molar ratio of sugar to water is 1:5);

[0053] (2) Preparation of the oil phase: Weigh 4.000g of polyglycerol ricinoleate and add it to 80g of coconut oil, heat it to 80°C in a water bath, keep it warm for 2 hours, and stir to obtain the oil phase;

[0054] (3) Preparation of emulsion: Weigh 16.00g of the water phase prepared in step (1) and 4.00g of the oil phase prepared in step (2), and disperse with a disperser for 3min at a temperature of 50°C and a rotation speed of 12000rpm. The emulsion was placed in an ice-water bath and cooled for 30 minutes to obtain a ...

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Abstract

The invention provides an aqueous phase crystallization type water-in-oil emulsion and a preparation method thereof, and relates to the field of emulsion preparation. The aqueous phase crystallization type water-in-oil emulsion comprises a water phase and an oil phase, wherein the water phase comprises a deep eutectic solvent; the oil phase comprises a surfactant and vegetable oil. According to the water-phase crystallization type water-in-oil emulsion provided by the invention, the deep eutectic solvent is used as an inner phase, the water-in-oil emulsion with different inner phase crystallization states is prepared by regulating and controlling the proportion of the deep eutectic solvent, the deep eutectic solvent and the inner phase, and the water-in-oil emulsion is in a semi-solid state and has plasticity. On the one hand, hydrogenated oil can be replaced for food making, the oil content is reduced, and the dense taste of food is kept; on the other hand, when the emulsion is used for embedding and loading polyphenol nutrients, the loading capacity of hydrophobic active ingredients (such as curcumin) can be greatly improved, the loading capacity of water to curcumin reaches 40 mg / g or above, and the loading capacity of the emulsion to curcumin reaches 32 mg / g or above.

Description

technical field [0001] The invention relates to the field of emulsion preparation, in particular to a water-phase crystalline water-in-oil emulsion and a preparation method thereof. Background technique [0002] In recent years, many types of cardiovascular diseases have been associated with excessive dietary intake of fat, saturated fat, and trans fatty acids. It is of great research significance to reduce the oil content in fat-based foods and maintain the texture of the food. Water-in-oil emulsion is a system that can replace part of the oil. In addition, the inner water phase of water-in-oil emulsion can load and protect nutrients so that it can be used as a functional carrier. However, the solubility of these nutrients is often poor, which seriously affects the formation and application of emulsions. Taking curcumin as an example, curcumin is a natural polyphenol extracted from turmeric rhizome, it can be used as a natural pigment in food, and because of its good phys...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L29/30A23L29/00
CPCA23L33/105A23L29/04A23L29/035A23L29/30A23L29/37A23L29/045A23V2002/00A23V2250/61A23V2250/628A23V2200/30A23V2250/2112A23V2250/302A23V2250/6422A23V2250/032
Inventor 邹立强缪金玉刘伟梁瑞红蔡奇珍陀丽媚张钦林
Owner 江西省华宝芯荟科技有限公司
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