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Title:
EMULSION GEL EMBEDDING FAT-SOLUBLE VITAMIN AND PULSED ELECTRIC FIELD BASED PRODUCTION METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2021/078173
Kind Code:
A1
Abstract:
An emulsion gel embedding a fat-soluble vitamin and a pulsed electric field based production method therefor. The production method comprises: dissolving octenyl succinate starch ester in water, heating in a water bath, stirring to complete gelatinization and dissolution, and cooling to room temperature; adding edible oil dissolved with a fat-soluble vitamin to obtain a mixed liquid; shearing and homogenizing the obtained mixed liquid by using a high-speed shearing machine and a high-pressure homogenizer to obtain an emulsion; and adding the emulsion and natural starch to a methyl cellulose solution, performing pulsed electric field treatment after well mixing, heating in a water bath, performing degasification and cooling to obtain an emulsion gel. The pulsed electric field promotes interaction between methyl cellulose and starch molecules, has a higher elastic modulus, and is easier to form a network structure that is more conducive to embedding the fat-soluble vitamin. The network structure effectively "wraps" the fat-soluble vitamin, and realizes the purpose of slow release of the fat-soluble vitamin.

Inventors:
ZENG XIN'AN (CN)
CHEN BORU (CN)
CAI JINLIN (CN)
HAN ZHONG (CN)
Application Number:
PCT/CN2020/122615
Publication Date:
April 29, 2021
Filing Date:
October 22, 2020
Export Citation:
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Assignee:
UNIV SOUTH CHINA TECH (CN)
International Classes:
A23L29/20; A23L5/30; A23L29/30; A23L33/15
Domestic Patent References:
WO2016119143A12016-08-04
Foreign References:
CN110693003A2020-01-17
CN107594597A2018-01-19
CN109288065A2019-02-01
CN108030063A2018-05-15
US20150110924A12015-04-23
CN1240133A2000-01-05
CN107501600A2017-12-22
CN107136503A2017-09-08
CN105996038A2016-10-12
CN105076670A2015-11-25
CN104470373A2015-03-25
CN102356838A2012-02-22
Other References:
JIN, SHENGLANG ET AL.: "Effect of High Intensity Pulsed Electric Field Pretreatment on Elasticity of Starch-myofibril Protein Mixed Gelatin", JOURNAL OF JILIN UNIVERSITY (ENGINEERING AND TECHNOLOGY EDITION), vol. 44, no. 02, 31 March 2014 (2014-03-31), pages 573 - 578, XP055804116
HAN, Z. ; ZENG, X.A. ; ZHANG, B.S. ; YU, S.J.: "Effects of pulsed electric fields (PEF) treatment on the properties of corn starch", JOURNAL OF FOOD ENGINEERING, BARKING ESSEX, GB, vol. 93, no. 3, 1 August 2009 (2009-08-01), GB, pages 318 - 323, XP026080324, ISSN: 0260-8774, DOI: 10.1016/j.jfoodeng.2009.01.040
Attorney, Agent or Firm:
GUANGZHOU HUAXUE INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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