CN110507596A - Using milk as the oil-in-water type gel emulsion and its fast preparation method of matrix - Google Patents
Using milk as the oil-in-water type gel emulsion and its fast preparation method of matrix Download PDFInfo
- Publication number
- CN110507596A CN110507596A CN201910932356.1A CN201910932356A CN110507596A CN 110507596 A CN110507596 A CN 110507596A CN 201910932356 A CN201910932356 A CN 201910932356A CN 110507596 A CN110507596 A CN 110507596A
- Authority
- CN
- China
- Prior art keywords
- milk
- oil
- emulsion
- gel
- matrix
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/04—Dispersions; Emulsions
- A61K8/042—Gels
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/63—Steroids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
- A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/98—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin
- A61K8/981—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin of mammals or bird
- A61K8/986—Milk; Derivatives thereof, e.g. butter
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/48—Thickener, Thickening system
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Birds (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Dermatology (AREA)
- Zoology (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses using milk as the oil-in-water type gel emulsion and its fast preparation method of matrix.Arabic gum is first dispersed in plain chocolate by this method, adjusts pH value to acidity, uniform and stable milk-Arabic gum composite solution is made.Then ammonium glycyrrhetate is dispersed in water, transparent ammonium glycyrrhetate solution is obtained after heating stirring, this ammonium glycyrrhetate solution and sunflower oil are added in milk-Arabic gum complex liquid, it is added after xanthan gum and homogenization is carried out to the mixture, obtain oil-in-water type gel milk emulsion after standing.Products obtained therefrom oil phase content is high, shape and good plasticity, smear with solid.Present invention process condition is simply mild, and natural safety is able to carry out quick continuous production, can have the application value of industrialization and scale by manipulation process condition application and preparation in the product of food, medicine and cosmetics.
Description
Technical field
The present invention relates to a kind of gel emulsions, more particularly to a kind of using milk as the oil-in-water type gel of matrix
Emulsion and its fast preparation method；Belong to food, medicine and cosmetics processing technique field.
Background technique
Plastic fat is in solid-state under room temperature, is most of rouge by fluid oil and solid-state fat mixture dimerous
Main component of based food, including spread, margarine, chocolate, ice cream, shortening and all kinds of bakeries etc..
The function and texture of many plastic fat products, which are all based on, can be wrapped in liquid fat interior fatty crystallite gel networks structure,
This network provides necessary structure for application of the functional liquid fat in food, and imparts plastic fat maker
Tool characteristic, functional characteristic and special quality.Polyunsaturated fatty acid has good health care and therapeutic effect to cardiovascular and cerebrovascular disease,
And it can play the role of making cholesterol esterification to reduce the cholesterol levels in blood and liver.However, unsaturated fat
It is present in fluid oil, fluid oil does not have the network structure of fat crystallization, and plastic fat institute energy can not be provided for lipid food more
Structure, flavor and the processing performance of offer.But traditional plastic fat hydrogenation process can introduce trans fats and saturation
Fat, often feeding saturated fat and trans fats can not only make the increase of low-density lipoprotein, but also will lead to and be metabolized, painstaking effort
Manage relevant disease.
Disabling for trans-fatty acid and the worry to saturated fatty acid safety, numerous studies personnel, which put forth effort on, to be sought
The method for looking for liquid fat structuring, for trans-fatty acid and saturated fatty acid in substitute food product.Liquid fat structuring, i.e.,
The hydrophobic liquids ingredient such as crude oil or vegetable oil is fixed, assigns it similar to the rheological properties of solid.Utilize fluid oil
Rouge structuring prepares plastic fat product in field of food and the different effects and application range of many of cosmetic field,
Ice cream, sausage, the solid fat in cookies are such as substituted, or is applied in functional product as delivery system.
Emulsion gel (emulsiongel) converts tool for liquid fat as a kind of method of liquid fat structuring
Have the gel-like structure of viscoelastic properties as the substitute of plastic fat, make using unsaturated fat replace saturated fat become can
Energy.
Emulsion gel be in the presence of a stabilizer by the mutually gel system that is constituted with continuous phase foreign minister in dispersed phase, can be with
Transmission system as carotenoid, phytosterol, fish oil, essential oil isoreactivity substance and drug.In emulsion gel system
Active material or drug be mainly dissolved in the interior phase oil droplet of lotion, can be expanded between the microcell in emulsion system by continuous phase
It dissipates, achievees the purpose that sustained release, and significantly improve the stability and bioactivity of active material, this makes the application of emulsion gel
To medicine and cosmetic field.In addition to this, emulsion gel can also limit or prevent in food containing fluid oil between lipid phase
The generation of flowing and the migration of rouge and improvement emulsion intercalation method.
The common stabilizer of emulsion gel has surfactant, solid micro-nano granules etc..In recent years, solidifying based on small molecule
The emulsion gel of jelly is increasingly by the concern of researcher, it has following advantage: (1) small molecule can pass through molecule
Between weak non-covalent bond effect self assembly occurs, form longer threadiness, tubulose or helicoidal structure in one-dimensional direction.This
A little structures pass through Mechanical entanglement or overlap each other to form space three-dimensional network structure again, and decentralized medium capture is tied in this space
In structure, liquid in microcell is set to be in first valve state by surface tension；(2) small molecule gel rubber system can be under low concentration
(≤2wt%) structuring and immobilization are carried out to the vegetable oil of liquid；(3) there is good gel-sol phase transition invertibity,
This reversible phase transition process can be induced by the effects of heating, light, electricity, ultrasound, shearing stimulation, redox or control；
(4) dispersed phase volume fraction can between no dispersed phase and dispersed phase maximum volume score consecutive variations.Monoglyceride is most often
That sees is used to prepare the small-molecule substance with emulsibility and self-assembly property of emulsion gel.
Milk is most ancient one of natural drink, and main ingredient has water, fat, phosphatide, protein, lactose, inorganic salts
Deng nutritional ingredient is extremely sufficient, is known as " white blood ".Milk minerals rich in, calcium, phosphorus, iron, zinc, copper, manganese,
Molybdenum, the most rare part is that calcium activated also rich in milk, is best one of the calcium source of the mankind, and calcium phosphorus ration is very
Suitably, conducive to the absorption of calcium.Nutritional ingredient abundant to prepare emulsion gel using milk as matrix, has foreseeable good
Good prospect.
Milk protein content is very high, and protein is ampholytes, and adsorption layer can be formed on oil-water interface, thus
Oil-water interfacial tension is reduced, is that milk has the main reason for certain emulsification.Protein is prepared as emulsifier and is emulsified
The method of liquid has obtained extensive research and application, but protein itself is sensitive to environmental factor, especially temperature, pH
The influence of value, ionic strength, organic solvent etc. so that albumen loses structural stability, or even is denaturalized, so as to cause albumen
Matter emulsion is de- steady.With natural polysaccharide substance, as Pectic polysaccharides, Arabic gum, xanthan gum, guar gum, seaweed glue,
Carragheen, chitosan etc., it is a kind of lotion very widely used at present that protein-polysaccharide conjugates are formed on emulsion interface
Stabilization technique.Totally interaction is a large amount of by causing between different fragments and side chain in two kinds of macromoleculars between protein and polysaccharide
The mean effort of interaction force is as a result, such as Electrostatic Absorption, covalent cross-linking between different molecular, but which kind of active force accounts for leading work
With depending on molecular composition and design feature.
Summary of the invention
The purpose of the present invention is to overcome the shortcomings of the existing technology, provides a kind of products material naturally safety, is able to carry out
Quick continuous production, product oil phase content is high, and shape and good plasticity, smear with solid are base by milk
The oil-in-water type gel emulsion of matter and its method quickly prepared.
The characteristics of present invention between the multicomponent and component of actual food product system in view of interacting, from molecular structure angle
And nutrition is set out with health perspectives, and stable complex structure is formed using protein-polysaccharide electrostatic interaction, in this base
The amphipathic and gelling ability that natural small molecule glycyrrhizic acid is further utilized on plinth is prepared by manipulating simple process conditions
Oil phase content is high, solid-state and semisolid gel milk emulsion with characteristics such as good plasticity, smears.
The purpose of the present invention is achieved through the following technical solutions:
Using milk as the fast preparation method of the oil-in-water type gel emulsion of matrix, include the following steps:
1) Arabic gum is dispersed in milk, adjusts pH value to acidity, it is compound molten obtains milk-Arabic gum
Liquid, wherein the final concentration of 1-6wt% of Arabic gum in Milk Gel shape emulsion；
2) ammonium glycyrrhetate is dispersed in water, transparent ammonium glycyrrhetate solution is obtained after heating stirring；
3) successively ammonium glycyrrhetate solution and sunflower oil are added in milk-Arabic gum complex liquid, to the mixed liquor
Homogenization is carried out, obtains gel milk emulsion after standing；Control ammonium glycyrrhetate final concentration in gel milk emulsion
For 0.3-4.0wt%, the final concentration of 20-60wt% of sunflower oil in gel milk emulsion.
To further realize the object of the invention, it is preferable that step 3) further includes that xanthan gum is added to milk-Arabic gum
In complex liquid, the final concentration of 0-0.6wt% of xanthan gum in gel milk emulsion is controlled.
Preferably, the pH for adjusting pH value to acidity is 3.5-5.0.
Preferably, the time of the heating stirring is 0.5-3min.
Preferably, after sunflower oil being added in milk-Arabic gum complex liquid, before carrying out homogenization, further include
Heating water bath processing is carried out to mixed liquor, treatment temperature is 70-90 DEG C, and the processing time is 0.5-3min.
Preferably, the homogeneous speed of the homogenization is 8000-20000rpm, homogenizing time 1-3min.
Preferably, the temperature of the standing is 0 DEG C -25 DEG C.
Preferably, the time of the standing is 0.2-2h.
It is a kind of using milk as the oil-in-water type gel emulsion of matrix, which is characterized in that it is any by claim 1-8
Item the method preparation, is creamy white, with slight milk and vegetable oil fragrance.
It is a kind of using milk as the oil-in-water type gel emulsion of matrix, prepared by the above method.It is prepared by the present invention with
Milk is that the oil-in-water type gel emulsion of matrix is in milky white shape, there is the cool taste of sunflower oil and the frankincense taste of milk.
Make Milk Gel shape emulsion that there is solid shape by the said three-dimensional body phase gel network structure that bracket constructs of glycyrrhizic acid fiber
With good plasticity, smear.The viscoelastic properties of Milk Gel shape emulsion can be contained by different ammonium glycyrrhetate concentration, oil
Amount and preparation condition manipulation, can milk substrate gel emulsion product of the application and preparation in different food products and cosmetics.
The principle of the invention: key of the invention is cleverly to be utilized milk protein-polysaccharide interaction and natural
The amphipathic and gelling ability of small molecule glycyrrhizic acid prepares Milk Gel shape emulsion.Arabic gum is added first to milk
In, adjusting pH makes milk protein-Arabic gum generation electrostatic interaction form stable complex structure；Then Radix Glycyrrhizae is added
Sour small molecule solution and oily phase (sunflower oil), pass through high speed in the case where glycyrrhizic acid fibre concentration is greater than its critical plastic concentration conditions
Homogeneous makes glycyrrhizic acid fiber spontaneously be adsorbed on oil-water interface, reduces interfacial tension, forms emulsion oil-in-water；With temperature
Reduction, the glycyrrhizic acid fiber in body phase and oil-water interface can be occurred orderly by intermolecular non-covalent bond active force (hydrogen bond)
Assembling forms network of fibers micro-structure, these micro-structures further assemble to form space three-dimensional gel network in water phase, therefore cream
Liquid oil droplet is fixed in the three dimensional gell network structure to be formed in an orderly manner, finally adds a certain amount of xanthan gum solution into one
Step promotes the intensity of gel aqueous phase network, ultimately forms gel emulsion product.
Compared with the existing technology, the invention has the advantages that and the utility model has the advantages that
1, the present invention is using milk as the ingenious utilization milk protein-polysaccharide of the preparation method of the new type gel shape emulsion of matrix
The gelling ability of interaction and amphipathic glycyrrhizic acid molecule carries out emulsification and structuring to liquid vegetable oil under low concentration,
A kind of gel emulsion that there can be broad prospect of application in foods and cosmetics field is obtained.
2, present invention process condition is simply mild, is not related to the chemical components such as poisonous and hazardous reagent and emulsifier, green
Color safety；And it is able to carry out quick continuous production, it can be by simply manipulating process condition application and preparation in different food products and change
Milk Gel shape in cosmetic emulsifies species product, has the application value of industrialization and scale.
3, gel emulsification species product prepared by the present invention is using milk as matrix, and nutritive value is abundant, unsaturated fat
Content is high, there are the characteristics such as good plasticity, smear, and can be used for load vitamin E, phytosterol, fish oil, essential oil etc.
Active material further makes lipid food or cosmetics etc. have corresponding functional characteristic.
Detailed description of the invention
Fig. 1 is that 1 milk liquid of embodiment and milk/Arabic gum pH of mixed containing Arabic gum 3.4wt% are adjusted to 4.5
Apparent figure.
Fig. 2 is the apparent figure of milky lotion gel under the different ammonium glycyrrhetate concentration of embodiment 2.
Fig. 3 is the smear of milky lotion gel under the different ammonium glycyrrhetate concentration of embodiment 2.
Fig. 4 is the small amplitude dynamic frequency scanning figure of milky lotion gel under the different ammonium glycyrrhetate concentration of embodiment 2.
Fig. 5 is the small amplitude dynamic frequency scanning figure that 2 ammonium glycyrrhetate concentration of embodiment is milky lotion gel under 4wt%.
Fig. 6 is the apparent figure of milky lotion gel under the different sunflower oil concentration of embodiment 3.
Fig. 7 is the small amplitude dynamic frequency scanning figure of milky lotion gel under the different sunflower oil concentration of embodiment 3.
Fig. 8 is the apparent figure of milky lotion gel under the different xanthan gum concentrations of embodiment 4.
Fig. 9 is the small amplitude dynamic frequency scanning figure of milky lotion gel under the different xanthan gum concentrations of embodiment 4.
Figure 10 is the apparent figure of milky lotion gel under the different homogeneous speed of embodiment 5.
Figure 11 is the small amplitude dynamic frequency scanning figure of milky lotion gel under the different homogeneous speed of embodiment 5.
Specific embodiment
For a better understanding of the invention, below in conjunction with drawings and examples, the invention will be further described, but the present invention
Embodiment it is unlimited so.
In following embodiment, the measuring method of rheology is as follows:
Ftheoloqical measurements: the rheological property of condensation product is analyzed using small variable rheology analysis.Lotion is coagulated
Glue is placed in rheometer sample stage, and parallel-plate is selected to be tested.The gap 1mm of sample stage and parallel-plate.It records at 25 DEG C first
Sample with strain variation elasticity modulus (G') and viscous modulus value (G ")；Then it determines solidifying positioned at sample when strain is 0.01%
In the modulus range of linearity of polymers, then sample is performed a scan, records G' and G " trend varying with frequency.
Embodiment 1 (comparative example)
Arabic gum is dispersed in milk, 1min is stirred at 60 DEG C and obtains milk-Arabic gum mixed solution,
Middle Arabic gum concentration is 3.4wt%.
Configure plain chocolate solution；
Using the citric acid solution of 1mol/L, under the stirring condition of 400rpm, 0 and 3.4wt% Arabic gum will be contained
Milk liquid adjust pH to 4.5 or so.
Protein in milk is mainly made of casein and lactalbumin two large divisions, very sensitive to pH variation, easily
Aggregate and precipitate occurs under acid pH (especially near pH4.5), is problem common in milk system process.It utilizes
Protein recurring structure expansion, the characteristic that reassociates during heating, by addition common food colloidal anionic polysaccharide Ah
It draws primary glue to lure that milk protein-polysaccharide interacts to form milk protein-Arabic gum molecular complex into, albumen can be made in Re Chu
Stable milk protein-acacia complexes particle is formed during reason, improves the pH sensibility of milk system.
In embodiment 1, Fig. 1 is that Arabic gum concentration is respectively 0wt% and 3.4wt% milk-Arabic gum mixed solution
After pH is 4.5, inverted apparent figure after 1h is stood.As seen from the figure, when milk liquid pH is adjusted to 4.5, protein is unstable and leads
Cause more serious aggregation, deposited phenomenon.And after Arabic gum is added, albumen-Arabic gum intramolecular compound shows well
Dispersing uniformity and pH stability, solution only there is slight deposited phenomenon.
Embodiment 2
In terms of mass fraction, milk-Arabic gum mixed liquor that 6 parts of Arabic gum concentration are 3.4wt% is prepared, pH is adjusted
To 4.5.
Ammonium glycyrrhetate is dispersed in water, transparent ammonium glycyrrhetate aqueous solution is obtained after heating stirring；
By the ammonium glycyrrhetate aqueous solution of 5 parts of different ammonium glycyrrhetate concentration be dispersed in respectively 5 portions of 3.4wt% milk-Ah
Draw in primary glue mixed liquor, at 80 DEG C heating stirring 2min obtain ammonium glycyrrhetate final concentration be respectively 0wt%, 0.25wt%,
The milk mixed solution of 0.5wt%, 1wt%, 2wt% and 4wt%.
Sunflower oil is added separately in above-mentioned solution (ammonium glycyrrhetate concentration be respectively 0wt%, 0.25wt%,
The milk mixed solution of 0.5wt%, 1wt%, 2wt% and 4wt%), control sunflower oil concentration is 40wt%, 80 DEG C of water-baths
Heat 1min.0.4wt% xanthan gum is added, homogenization, the homogeneous 2min under 10000rpm speed are carried out to mixed liquor immediately.
It is placed at 25 DEG C after 20min and obtains using milk as the gel-like emulsion of matrix.
Fig. 2 is that ammonium glycyrrhetate concentration is respectively 0wt%, 0.25wt%, 0.5wt%, 1wt%, 2wt% and 4wt% milk
The apparent figure of emulsion gel.As seen from the figure when ammonium glycyrrhetate concentration is lower than 0.5wt%, emulsion system cannot form gel, table
Seeing is in flowable state.When ammonium glycyrrhetate concentration is higher than 0.5wt%, ammonium glycyrrhetate and milk-Arabic gum stable composition oil-in-water
Lotion can form emulsion gel under the conditions of 25 DEG C, and gel is in milky white shape, cool taste and milk with sunflower oil
Frankincense taste illustrates that ammonium glycyrrhetate can completely be formed milk-acacia emulsions architecture since 0.5wt% concentration
Gel-like material, glycyrrhizic acid fiber when this is attributed to this concentration are enough to capture the emulsion droplet of System forming in its fibrosis gel
In network structure.It can be seen that the ammonium glycyrrhetate of low concentration (being greater than 0.5wt%) can carry out structuring, shape to milky lotion system
At semisolid and solid emulsion gel product.
Fig. 3 is the apparent figure for smearing the milky lotion gel that ammonium glycyrrhetate concentration is 1wt% and 4wt%.By scheming
It is found that shape and good plasticity, smear with solid, it can be by simply manipulating different condition application and preparations not
With the milky lotion gel products in foods and cosmetics.It should be pointed out that when ammonium glycyrrhetate concentration is higher than 4wt%, in ox
It is easy to be gelled in milk emulsion gel preparation process, is unfavorable for the emulsification of fluid oil, be unfavorable for preparing appearance stable homogeneous
Emulsion gel product.
The functional characteristic of milky lotion gel-type plastic fat food or cosmetics and processing characteristics are mainly reflected in it
In mechanical performance, wherein rheological properties (ability for resisting small deformation) are embodied by the viscoelastic modulus of product.G' value generation
The storage of energy in table each deformation circulation, reflects the elasticity and class solid property of sample, G " value then response sample it is viscous
Property and fluid-like state property.Fig. 4 is that ammonium glycyrrhetate concentration is respectively that 0.25wt%, 0.5wt%, 1wt% and 2wt% milky lotion are solidifying
The small amplitude dynamic frequency scanning figure of glue, Fig. 5 are the small amplitude dynamic frequencies that ammonium glycyrrhetate concentration is 4wt% milky lotion gel
Scanning figure.As seen from the figure, when ammonium glycyrrhetate concentration is within the scope of 0.25-4wt%, G' value is all larger than G " in frequency sweeping ranges
Value, it is seen that milky lotion gel is mainly deformed elastically, and solid-state behavior is presented.In addition, elasticity modulus is dense with ammonium glycyrrhetate
The raising of degree and improve, illustrate that the intensity of emulsion gel constantly enhances.This is because glycyrrhizic acid in the emulsion gel of unit volume
Ammonium content is higher, and the fiber number that can participate in the building of body phase three-dimensional net structure is also more, then the milky lotion formed is solidifying
The structuring degree of glue is also higher.
It is apparently in flowable state since system cannot form emulsion gel when ammonium glycyrrhetate concentration is lower than 0.5wt%, it is uncomfortable
Preferably detected under the conditions of identical rheology.When ammonium glycyrrhetate concentration is higher than 4wt%, due to ammonium glycyrrhetate excessive concentration, In
It is easy to be gelled in emulsion gel preparation process, therefore is not easy to the product that preparation emulsification is abundant, appearance uniform is stable.
Arabic gum, also referred to as gum arabic are natural plants made of a kind of natural coagulation in air, mainly
It include pectinose, galactolipin, glucuronic acid etc..It can be in large intestine by Partial digestion.It can be human body supplementary fibre
Element, compared with starch and maltodextrin, energy value is less than its half.In nutrition, Arabic gum does not generate heat substantially,
It is good water-soluble dietary fiber, is used for health care product candy and beverage, medically, Arabic gum has in reduction blood
The function of cholesterol.Its good character, which ensure that, can also improve lotion after it protects protein as Polysaccharide
The performance of gel.
Xanthan gum is to send out liquor-saturated through Xanthomonas campestris by carbohydrate, the more pools of extracellular microorganism of generation.Since its macromolecular is special
Different structure and colloid property, and there is excellent thickening property, suspension, emulsibility and water solubility, and there is good heat, soda acid
Stability can be used as emulsifier, stabilizer, gelling thickener, size, film forming agent etc., it is each to be widely used in national economy
Field.Xanthan gum has good suspension effect to insoluble solid and oil droplet.Xanthan gum colloidal sol molecule can form superjunction crossed belt
The spiral copolymer of shape constitutes the reticular structure of fragile similar glue, so the shape of solid particle, drop and bubble can be supported
State shows very strong stable emulsifying effect and uphangs floating capacity.Xanthan gum can quickly dissolve in water, have water-soluble well
Property.It can also be dissolved especially in cold water, many and diverse process can be saved, it is easy to use.Xanthan gum dry powder is dry with salt, sugar etc.
Powder auxiliary material delays the water that rush addition is being stirred and feeds after mixing thoroughly, solution use is made.Xanthan gum solution has low concentration highly viscous
Characteristic (viscosity of 1% aqueous solution be equivalent to gelatin 100 times), is a kind of efficient thickener.Pseudoplastic behavior xanthan gum solution
There is high viscosity under static or low shear action, show as viscosity under high shear forces and sharply decline, but molecular structure
It is constant.And when shearing force is eliminated, then recover immediately original viscosity.The relationship of shearing force and viscosity is completely plastic.It is yellow
Virgin rubber pseudoplastic behavior is very prominent, and this pseudoplastic behavior is extremely effective to stable suspension, emulsion.
In acidity containing in milk-protein product, Arabic gum is to be commonly used to one of polysaccharide of stable protein.Due to Arab
It is considered main that electrostatic reciprocation, which occurs, for the electrification property of glue, the negative electrical charge of carboxylic group and the amino group of protein
One of stable mechanism.Arabic gum is acted in protein surface and protein molecule, is combined into the obstruction of a stearic spline structure
Layer.In addition, Arabic gum is adsorbed onto the surface of lactoprotein molecule in the solution, since hydration-colloid of its height is protected
Sheath effect, to prevent the dehydration of protein molecule, avoids the generation of food sand-like texture.Simultaneously because aquation
The formation of layer, keeps protein body mutually exclusive, to increase the stability of protein, the size of stability, which depends on, forms water
Change the thickness of layer.The esterification degree of Arabic gum influences whether the interaction with albumen, Arabic when esterification degree is greater than 70%
Glue is capable of forming long ring structure on protein molecule surface, thick stearic layer structure and is arranged in protein molecule surface
Pectin molecule is also less, and such structure is conducive to stablize.Under some strength, the protein-PS Electrostatic Absorption on interface is made
A lotion protective layer can be constructed outside emulsion drop with the protein-polysaccharide conjugates of formation, be conducive to emulsion-stabilizing
The raising of performance.
Glycyrrhizic acid is a kind of natural small molecule, is the main component of Radix Glycyrrhizae, have high sugariness, low calorie, it is safe and non-toxic and
Stronger medicinal health care function.Food, cosmetics, doctor are mainly sold in a salt form and be applied to glycyrrhizic acid currently on the market
The industries such as medicine, such as ammonium glycyrrhetate can be dissociated further after being dissolved in water, be existed in solution in the form of glycyrrhizic acid.Radix Glycyrrhizae
Acid molecule is made of a hydrophobic triterpene aglycone (18 β-enoxolone) and two hydrophilic glucuronic acids.Due to having simultaneously
There is a hydrophilic and hydrophobic part, glycyrrhizic acid has amphipathic, there is complicated self assembly behavior in water.It is found by researches that Radix Glycyrrhizae
The self assembly of acid is related to concentration, as the increase of Radix Glycyrrhizae acid concentration can gradually form hydrogel.Therefore, at the same have emulsification and
The glycyrrhizic acid of gelling ability is a kind of ideal natural material for being used to prepare structured lotions.
It can see from the preparation method of embodiment, the present embodiment is not related to any poisonous and hazardous raw materials and reagents, produces
Product itself are green safe, and each reagent dosage meets GB 2760-2014, and " national food safety standard food additives use mark
It is quasi- "；And process is easy to operate, without using large-scale and complicated device, while being convenient for quick continuous production, no
Poisonous and hazardous by-product can be generated.
Emulsifier employed in example is ammonium glycyrrhetate, Arabic gum, cow's milk protein, the hydrophilic parent of surfactant
Oily equilibrium valve (HLB value) is all larger than 7, shows that emulsifier is dissolved in water and does not dissolve in oil.Dispersing agent is cow's milk in this example, mainly
Ingredient is water, therefore is oil-in-water shape using the Milk Gel type emulsion that this emulsifier jointly stabilizing grease is formed.
Plasticity is the most basic characteristic of food or cosmetics based on plastic fat.Solid fat in plastic fat product
The factors such as fat content and the size of crystalline particle determine its plasticity, and in the present embodiment, glycyrrhizic acid fiber is as structure
Change induction aid and structuring, therefore ammonium glycyrrhetate in the milky lotion gel rubber system formed are carried out to the liquid milk lotion of formation
Content decide the plasticity of product.
The gel-type of product is mainly shown as two aspects.First it is the appearance of product, does not have apparent mobility,
It is extrudability good, there is the ability for keeping extruded shape.Secondly it is mechanical performance, tests its viscoplasticity mould by rheological properties
Amount.G' value represents the storage of energy in each deformation circulation, reflects the elasticity and class solid property of sample；G " value is then reacted
The viscosity and fluid-like state property of sample.By the small amplitude dynamic frequency scanning figure (Fig. 4, Fig. 5) of product it is found that the G' value of product exists
G " value is all larger than in frequency sweeping ranges, it is seen that milky lotion gel is mainly deformed elastically, and the solid-state row of gel-type is presented
For.
The present embodiment key be dexterously to be utilized milk protein-polysaccharide interaction and glycyrrhizic acid molecule from group
Characteristic is filled, i.e., glycyrrhizic acid fiber is amphipathic and gelling ability, to prepare the emulsion gel type product using milk as matrix.Utilize ox
Milk proem-polysaccharide interact to be formed stable complex combination ammonium glycyrrhetate preparation milky lotion gel be able to satisfy consumer
Fluid oil structuring is made it have solid structure and shape by the demand to without saturated fatty acid and trans-fatty acid food
State and trophism with fluid oil, have well solved that natural oil plasticity is poor, the artificial unsound contradiction of solid grease,
It can apply in the lipid structures helping digestion product such as spread, chocolate cream.This product is milky, with slight milk fragrance,
With good plasticity, it can directly extrude or be applied in the food such as bread.Using milky lotion gel as carrier when using, root
It needs to mix colours according to production product, season the complete substitution that can realize solid grease (such as cream, substitute of cocoa fat, mayonnaise).
In addition, emulsion gel can the hydrophobic active agents such as load vitamin E, carotenoid, phytosterol, fish oil, thus can make
It is added in food for the carrier of active constituent, with the novel functional food of applicating and exploitation or special population food；Simultaneously
In cosmetics, medicine and other fields, which also has great application prospect, and the mechanical property and function shown is special
Property combination oil-in-water system, skin can be improved to the absorbability of target substance, can be used as external facial cream and ointment for multiple
Field.
The present embodiment can be stable under acid medium first with the interaction building of milk protein-polysaccharide milk egg
White-Arabic gum complex assembles gelling ability later in conjunction with the amphiphilic emulsibility using glycyrrhizic acid fiber and in water phase；Homogeneous
In emulsion process, milk protein-Arabic gum complex combination glycyrrhizic acid fiber stablizes oil droplet in oil-water interfaces, sweet in body phase
Oxalic acid fiber, which further assembles to form hydrogel network structure and trap the emulsion droplet of formation, to be solidified wherein, to prepare with milk
For the gel emulsion product of matrix.The preparation condition that the present embodiment is related to is simple and easy, it is easy to carry out industrialized production.
Embodiment 3
Arabic gum is dispersed in milk, it is compound to obtain milk-Arabic gum by heating stirring 1min at 60 DEG C
Liquid, wherein Arabic gum concentration be 3.4wt%, then using citric acid solution adjust milk-Arabic gum complex liquid pH to
4.5。
Ammonium glycyrrhetate is dispersed in water, transparent ammonium glycyrrhetate aqueous solution is obtained after heating stirring；
Ammonium glycyrrhetate aqueous solution is dispersed in milk-Arabic gum complex liquid, the heating stirring 2min at 80 DEG C,
Obtain the milk mixed solution that ammonium glycyrrhetate concentration is 1wt%.
Will sunflower oil be added milk mixed solution in, control sunflower oil concentration be respectively 20wt%, 30wt%,
40wt%, 50wt% and 60wt%, 80 DEG C of heating water bath 1min.The xanthan rubber powder that 0.4wt% solution quality is added is last immediately
Homogenization, the homogeneous 2min under 10000rpm speed are carried out to mixed liquor.Acquisition gel milk after 0.3h is placed at 25 DEG C
Emulsion.
Fig. 6 is that sunflower oil concentration is respectively that 20wt%, 30wt%, 40wt%, 50wt% and 60wt% milky lotion are solidifying
The apparent figure of glue.As shown in Figure 6 when sunflower oil concentration is 20-60wt% in milky lotion gel, ammonium glycyrrhetate is stable
Oil-in-water emulsion does not generate layering, is capable of forming the uniform milky lotion gel of structure.Fig. 7 is that sunflower oil concentration is respectively
The small amplitude dynamic frequency scanning figure of 20wt%, 30wt%, 40wt%, 50wt% and 60wt% emulsion gel.As shown in Figure 7,
When sunflower oil concentration is within the scope of 20-60wt%, with the raising of oil concentration, elasticity modulus is also improved.Illustrate emulsion gel
Viscoplasticity mainly influenced by filler, the liquid emulsion droplet concentration as active fillers is higher, more the emulsion droplet of polydispersion
It is embedded or is integrated into gel network, keeps gel strength higher.
Embodiment 4
Arabic gum is dispersed in milk, it is compound to obtain milk-Arabic gum by heating stirring 1min at 60 DEG C
Liquid, wherein Arabic gum concentration be 3.4wt%, then using citric acid solution adjust milk-Arabic gum complex liquid pH to
4.5。
Ammonium glycyrrhetate is dispersed in water, transparent ammonium glycyrrhetate aqueous solution is obtained after heating stirring；
Ammonium glycyrrhetate aqueous solution is dispersed in the milk containing 3.4wt% Arabic gum-Arabic gum complex liquid (pH
For 4.5), heating stirring 2min obtains the mixed solution that ammonium glycyrrhetate concentration is 1wt% at 80 DEG C.
Sunflower oil, which is added in mixed solution, makes sunflower oil concentration 40wt%, 80 DEG C of heating water bath 1min.It is added
Xanthan gum and to control its concentration be respectively 0wt%, 0.1wt%, 0.2wt%, 0.4wt% and 0.6wt%, immediately to mixed liquor into
Row homogenization, the homogeneous 2min under 10000rpm speed.Acquisition gel milky lotion after 0.3h is placed at 25 DEG C.
When Fig. 8 is that xanthan gum concentration is respectively 0wt%, 0.1wt%, 0.2wt%, 0.4wt% and 0.6wt%, milk cream
The apparent figure of lyogel.As seen from the figure, the ox of stable structure can be formed within the scope of 0-0.6wt% in xanthan gum concentration
Milk emulsion gel.Fig. 9 is that different xanthan gum concentrations are respectively 0wt%, 0.1wt%, 0.2wt%, 0.4wt% and 0.6wt%
The small amplitude dynamic frequency scanning figure of milky lotion gel.As seen from the figure, when xanthan gum concentration is within the scope of 0-0.6wt%, G'
Value is all larger than G " value in frequency sweeping ranges, it is seen that milky lotion gel is mainly deformed elastically, and is in solid-state, and with Huang
The raising of gum concentration, elasticity modulus also improve.This is because xanthan gum has very strong stable emulsifying effect, unit volume
Xanthans content is higher in emulsion gel, and the molecular amounts that can participate in being formed the spiral copolymer of superjunction crossed belt shape are also more,
The structuring degree of so milky lotion gel is higher, gel strength is also higher.
Embodiment 5
Arabic gum is dispersed in milk, it is compound to obtain milk-Arabic gum by heating stirring 1min at 60 DEG C
Liquid, wherein Arabic gum concentration be 3.4wt%, then using citric acid solution adjust milk-Arabic gum complex liquid pH to
4.5。
Ammonium glycyrrhetate is dispersed in water, transparent ammonium glycyrrhetate aqueous solution is obtained after heating stirring；
Ammonium glycyrrhetate aqueous solution is dispersed in milk-Arabic gum complex liquid that concentration is 3.4wt%, and (pH is
4.5), heating stirring 2min obtains the mixed solution that ammonium glycyrrhetate concentration is 1wt% at 80 DEG C.
Sunflower oil, which is added in mixed solution, makes sunflower oil concentration 40wt%, 80 DEG C of heating water bath 1min.It is added
After the xanthan gum of 0.4wt% immediately to mixed liquor carry out homogenization, speed be respectively 8000rpm, 10000rpm,
Homogeneous 2min under 12000rpm.Acquisition milky lotion gel after 0.3h is placed at 25 DEG C.
Figure 10 is the apparent figure of milky lotion gel under different homogeneous speed.As seen from Figure 10, in 8000-
The uniform milky lotion gel of structure can be formed in 12000rpm homogeneous velocity interval.Figure 11 is milk under different homogeneous speed
The small amplitude dynamic frequency scanning figure of emulsion gel.As seen from the figure, when homogeneous speed is 8000rpm and 10000rpm,
The elasticity modulus of milky lotion gel increases with the raising of homogeneous speed.This is because the raising of homogeneous speed can make liquid
State oil is more uniformly dispersed in ammonium glycyrrhetate and milk-Arabic gum mixed solution, oil droplet can preferably be embedded or
It is integrated into glycyrrhizic acid fiber gel network, keeps the milky lotion gel structure to be formed even closer.And homogeneous speed is
When 10000rpm and 12000rpm, the viscoelastic modulus of milky lotion gel is very close, in order to which equipment utilization rate reaches maximum,
The homogeneous speed of final choice 10000rpm.
It should be noted that for those of ordinary skill in the art to which the present invention belongs, not departing from the present invention
The embodiment of several alternative or obvious variations is made under the premise of design, these all shall be regarded as belonging to protection scope of the present invention
It is interior.
Claims (9)
1. using milk as the fast preparation method of the oil-in-water type gel emulsion of matrix, it is characterised in that including walking as follows
It is rapid:
1) Arabic gum being dispersed in milk, adjusting pH value to acidity obtains milk-Arabic gum composite solution,
In, the final concentration of 1-6wt% of Arabic gum in Milk Gel shape emulsion；
2) ammonium glycyrrhetate is dispersed in water, transparent ammonium glycyrrhetate solution is obtained after heating stirring；
3) successively ammonium glycyrrhetate solution and sunflower oil are added in milk-Arabic gum complex liquid, which is carried out
Homogenization obtains gel milk emulsion after standing；It is final concentration of to control ammonium glycyrrhetate in gel milk emulsion
0.3-4.0wt%, the final concentration of 20-60wt% of sunflower oil in gel milk emulsion.
2. it is according to claim 1 using milk as the fast preparation method of the oil-in-water type gel emulsion of matrix,
It is characterized in that, step 3) further includes being added to xanthan gum in milk-Arabic gum complex liquid, controls gel milk emulsion
The final concentration of 0-0.6wt% of middle xanthan gum.
3. it is according to claim 1 using milk as the fast preparation method of the oil-in-water type gel emulsion of matrix,
It is characterized in that, the pH for adjusting pH value to acidity is 3.5-5.0.
4. it is according to claim 1 using milk as the fast preparation method of the oil-in-water type gel emulsion of matrix,
It is characterized in that, the time of the heating stirring is 0.5-3min.
5. it is according to claim 1 using milk as the fast preparation method of the oil-in-water type gel emulsion of matrix,
It is characterized in that, further includes to mixing before carrying out homogenization after sunflower oil is added in milk-Arabic gum complex liquid
Liquid carries out heating water bath processing, and treatment temperature is 70-90 DEG C, and the processing time is 0.5-3min.
6. it is according to claim 1 using milk as the fast preparation method of the oil-in-water type gel emulsion of matrix,
It is characterized in that, the homogeneous speed of the homogenization is 8000-20000rpm, homogenizing time 1-3min.
7. it is according to claim 1 using milk as the fast preparation method of the oil-in-water type gel emulsion of matrix,
It is characterized in that, the temperature of the standing is 0 DEG C -25 DEG C.
8. it is according to claim 1 using milk as the fast preparation method of the oil-in-water type gel emulsion of matrix,
It is characterized in that, the time of the standing is 0.2-2h.
9. a kind of using milk as the oil-in-water type gel emulsion of matrix, which is characterized in that it is by any one of claim 1-8
The method preparation, is creamy white, with slight milk and vegetable oil fragrance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910932356.1A CN110507596A (en) | 2019-09-29 | 2019-09-29 | Using milk as the oil-in-water type gel emulsion and its fast preparation method of matrix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910932356.1A CN110507596A (en) | 2019-09-29 | 2019-09-29 | Using milk as the oil-in-water type gel emulsion and its fast preparation method of matrix |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110507596A true CN110507596A (en) | 2019-11-29 |
Family
ID=68633999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910932356.1A Pending CN110507596A (en) | 2019-09-29 | 2019-09-29 | Using milk as the oil-in-water type gel emulsion and its fast preparation method of matrix |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110507596A (en) |
Citations (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB986940A (en) * | 1961-04-20 | 1965-03-24 | Battelle Development Corp | Process for making acidified dairy products and products therefrom |
| CA834092A (en) * | 1970-02-10 | L. Little Lawrence | Process for making acidified dairy products and products therefrom | |
| US4278657A (en) * | 1979-06-14 | 1981-07-14 | Kanebo, Ltd. | Creamy or milky skin cosmetic compositions containing natural materials as emulsifying agents |
| JPS594432A (en) * | 1982-06-28 | 1984-01-11 | Shiseido Co Ltd | Emulsion composition |
| JPS5991845A (en) * | 1982-11-17 | 1984-05-26 | Sadao Nakayama | Preparation of modified coffee or cocoa drink |
| JPS5991839A (en) * | 1982-11-17 | 1984-05-26 | Sadao Nakayama | Acidic milk protein emulsion having high oil content and its preparation |
| JPH10313781A (en) * | 1997-05-22 | 1998-12-02 | Kao Corp | Manufacture of acidic milk drink |
| JP2000139344A (en) * | 1998-11-16 | 2000-05-23 | Kanegafuchi Chem Ind Co Ltd | Oil-in-water type emulsion having acid and heat resistances |
| EP1532864A1 (en) * | 2003-11-20 | 2005-05-25 | Kerry Group Services International Limited | A low fat dairy product |
| US20050153030A1 (en) * | 2001-03-15 | 2005-07-14 | Young Paul J. | Stable acidic milk based beverage |
| CA2599998A1 (en) * | 2005-02-23 | 2006-08-31 | Imperial Chemical Industries Plc | Emulsifiers and emulsions |
| CN1897832A (en) * | 2003-12-23 | 2007-01-17 | 荷兰联合利华有限公司 | Beverages and their preparation |
| CN101360424A (en) * | 2005-11-22 | 2009-02-04 | 雀巢技术公司 | Easily dispersible lipidic phase |
| CN101404889A (en) * | 2006-01-31 | 2009-04-08 | 不二制油株式会社 | Oil-in-water type emulsion |
| CN101785502A (en) * | 2010-01-07 | 2010-07-28 | 上海交通大学 | Milk beverage stabilizing agent, acid milk beverage using same and preparation method |
| US20130122179A1 (en) * | 2010-05-18 | 2013-05-16 | Robert Beltman | Edible fat continuous spreads |
| CN103732081A (en) * | 2011-07-01 | 2014-04-16 | 百事可乐公司 | Coacervate complexes, methods and food products |
| WO2014210326A2 (en) * | 2013-06-28 | 2014-12-31 | Cargill, Incorporated | Stable beverage and liquid food products and process for making such |
| WO2015080175A1 (en) * | 2013-11-28 | 2015-06-04 | 不二製油株式会社 | Acidic protein beverage and method for manufacturing same |
| CN105686974A (en) * | 2016-01-26 | 2016-06-22 | 华南理工大学 | Emulsion gel induced by natural amphiphilic small molecules and quick preparation method thereof |
| CN106579327A (en) * | 2016-11-15 | 2017-04-26 | 华南理工大学 | High internal phase gel-like zein Pickering emulsion and preparation method thereof |
| CN106689964A (en) * | 2016-12-30 | 2017-05-24 | 厦门欧凯科技有限公司 | Stabilizer for bactericidal fermented protein beverage, bactericidal fermented protein beverage and preparation method |
| CN108208193A (en) * | 2016-12-21 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | Oil-in-water type fat or oil composition and preparation method thereof |
| CN109288065A (en) * | 2018-11-01 | 2019-02-01 | 广州白云山汉方现代药业有限公司 | A kind of suspension emulsion gel and preparation method thereof loading liposoluble vitamin |
| US20190116859A1 (en) * | 2015-12-30 | 2019-04-25 | Compagnie Gervais Danone | Compositions comprising whey protein and gum arabic |
| CN109908071A (en) * | 2017-12-13 | 2019-06-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of milk facial treatment milk and preparation method thereof |
-
2019
- 2019-09-29 CN CN201910932356.1A patent/CN110507596A/en active Pending
Patent Citations (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA834092A (en) * | 1970-02-10 | L. Little Lawrence | Process for making acidified dairy products and products therefrom | |
| GB986940A (en) * | 1961-04-20 | 1965-03-24 | Battelle Development Corp | Process for making acidified dairy products and products therefrom |
| US4278657A (en) * | 1979-06-14 | 1981-07-14 | Kanebo, Ltd. | Creamy or milky skin cosmetic compositions containing natural materials as emulsifying agents |
| JPS594432A (en) * | 1982-06-28 | 1984-01-11 | Shiseido Co Ltd | Emulsion composition |
| JPS5991845A (en) * | 1982-11-17 | 1984-05-26 | Sadao Nakayama | Preparation of modified coffee or cocoa drink |
| JPS5991839A (en) * | 1982-11-17 | 1984-05-26 | Sadao Nakayama | Acidic milk protein emulsion having high oil content and its preparation |
| JPH10313781A (en) * | 1997-05-22 | 1998-12-02 | Kao Corp | Manufacture of acidic milk drink |
| JP2000139344A (en) * | 1998-11-16 | 2000-05-23 | Kanegafuchi Chem Ind Co Ltd | Oil-in-water type emulsion having acid and heat resistances |
| US20050153030A1 (en) * | 2001-03-15 | 2005-07-14 | Young Paul J. | Stable acidic milk based beverage |
| EP1532864A1 (en) * | 2003-11-20 | 2005-05-25 | Kerry Group Services International Limited | A low fat dairy product |
| CN1897832A (en) * | 2003-12-23 | 2007-01-17 | 荷兰联合利华有限公司 | Beverages and their preparation |
| CA2599998A1 (en) * | 2005-02-23 | 2006-08-31 | Imperial Chemical Industries Plc | Emulsifiers and emulsions |
| CN101360424A (en) * | 2005-11-22 | 2009-02-04 | 雀巢技术公司 | Easily dispersible lipidic phase |
| CN101404889A (en) * | 2006-01-31 | 2009-04-08 | 不二制油株式会社 | Oil-in-water type emulsion |
| CN101785502A (en) * | 2010-01-07 | 2010-07-28 | 上海交通大学 | Milk beverage stabilizing agent, acid milk beverage using same and preparation method |
| US20130122179A1 (en) * | 2010-05-18 | 2013-05-16 | Robert Beltman | Edible fat continuous spreads |
| CN103732081A (en) * | 2011-07-01 | 2014-04-16 | 百事可乐公司 | Coacervate complexes, methods and food products |
| WO2014210326A2 (en) * | 2013-06-28 | 2014-12-31 | Cargill, Incorporated | Stable beverage and liquid food products and process for making such |
| WO2015080175A1 (en) * | 2013-11-28 | 2015-06-04 | 不二製油株式会社 | Acidic protein beverage and method for manufacturing same |
| US20190116859A1 (en) * | 2015-12-30 | 2019-04-25 | Compagnie Gervais Danone | Compositions comprising whey protein and gum arabic |
| CN105686974A (en) * | 2016-01-26 | 2016-06-22 | 华南理工大学 | Emulsion gel induced by natural amphiphilic small molecules and quick preparation method thereof |
| CN106579327A (en) * | 2016-11-15 | 2017-04-26 | 华南理工大学 | High internal phase gel-like zein Pickering emulsion and preparation method thereof |
| CN108208193A (en) * | 2016-12-21 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | Oil-in-water type fat or oil composition and preparation method thereof |
| CN106689964A (en) * | 2016-12-30 | 2017-05-24 | 厦门欧凯科技有限公司 | Stabilizer for bactericidal fermented protein beverage, bactericidal fermented protein beverage and preparation method |
| CN109908071A (en) * | 2017-12-13 | 2019-06-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of milk facial treatment milk and preparation method thereof |
| CN109288065A (en) * | 2018-11-01 | 2019-02-01 | 广州白云山汉方现代药业有限公司 | A kind of suspension emulsion gel and preparation method thereof loading liposoluble vitamin |
Non-Patent Citations (7)
| Title |
|---|
| AIQIAN YE等: "Formation of Stable Nanoparticles via Electrostatic Complexation Between Sodium Caseinate and Gum Arabic", 《BIOPOLYMERS》 * |
| D. DJORDJEVIC: "Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene", 《JOURNAL OF FOOD SCIENCE》 * |
| F. WEINBRECK等: "Microencapsulation of oils using whey protein/gum arabic coacervates", 《JOURNAL OF MICROENCAPSULATION》 * |
| JUAN M. MONTES DE OCA-ÁVALOS等: "Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food", 《FOOD BIOPROCESS TECHNOL》 * |
| ZHILI WAN等: "Responsive Emulsion Gels with Tunable Properties Formed by Self-Assembled Nanofibrils of Natural Saponin Glycyrrhizic Acid for Oil Structuring", 《JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY》 * |
| 刘文: "《药用高分子材料学》", 30 June 2017, 华东理工大学出版社 * |
| 孙颖恩: "基于甘草酸纤维化自组装构建响应性油脂结构化材料及其性质表征", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110498935B (en) | High internal phase emulsion with quercetin stabilized by soy protein isolate-pectin compound and preparation method thereof | |
| EP2986151B1 (en) | Substantially surfactant-free, submicron dispersions and food enhancement therewith | |
| CN101686700B (en) | Oil-in-water emulsion and its use for the delayed release of active elements | |
| RU2480018C2 (en) | Stable double emulsions | |
| CN1323616C (en) | Interface stabilization of a product with two or more phases with a protein-polysaccharide complex | |
| CN105686974B (en) | A kind of emulsion gel and its fast preparation method of natural amphiphilic small molecule induction | |
| CN110403908A (en) | A kind of food grade lipid pickering emulsion and preparation method | |
| CN103391720B (en) | Powdered oil compositions and manufacture method thereof and the aesthetic ameliorative way of O/W type emulsion | |
| CN108618146A (en) | By the phytosterol nanoemulsions and the preparation method and application thereof of soybean protein-steviol glycoside stable composition | |
| CN112370419A (en) | Preparation method of Pickering emulsion gel with alcohol-soluble protein, amino acid or/and polysaccharide synergistically stabilized | |
| CN114190443A (en) | Method for preparing oleogel from protein gel | |
| CN108064976A (en) | A kind of method that polysaccharide emulsion gel is prepared using Pickering lotions | |
| CN110089694A (en) | A kind of yolk-phytosterol-polysaccharide composite emulsion gel and preparation method thereof | |
| US10531674B2 (en) | Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages | |
| DE10147156A1 (en) | Encapsulated carob fibers with improved product properties, processes for their production and their application | |
| CN112806575A (en) | Preparation and application of water-in-oil-in-water Pickering emulsion | |
| CN105685933B (en) | egg milk paste essence and preparation method thereof | |
| CN103369966B (en) | Water-in-oil emulsion and method of producing the same | |
| CN110507596A (en) | Using milk as the oil-in-water type gel emulsion and its fast preparation method of matrix | |
| DE69815176T2 (en) | Spread with continuous water phase | |
| CN103070390A (en) | Nano-liposome carrier composition and preparation method thereof | |
| JPH0570494B2 (en) | ||
| CN110343262A (en) | A kind of lotion and the preparation method and application thereof based on high-ester pectin colloidal sol | |
| CN106993811A (en) | Micro- aggregation of emulsion and preparation method thereof | |
| CN104323235B (en) | Double protein is emulsification system and its preparation method and application altogether |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191129 |