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Title:
METHOD FOR IMPROVING EMBEDDING RATES OF GINSENOSIDES RG3 AND CK AND STABILITY OF NANOEMULSION
Document Type and Number:
WIPO Patent Application WO/2024/016935
Kind Code:
A1
Abstract:
The present invention belongs to the field of functional emulsions. Disclosed is a method for improving the embedding rates of ginsenosides Rg3 and CK and the stability of a nanoemulsion. The method for improving the embedding rates of rare ginsenosides Rg3 and CK and the stability of the nanoemulsion of the present invention comprises: (1) well mixing WPI, Tween 80, and water according to a dosage ratio of 0.5 g:0.5-0.7 g:50 mL to obtain an aqueous phase; (2) well mixing a saponin extract containing rare ginsenosides Rg3 and CK and edible oil to obtain an oil phase; (3) mixing the aqueous phase and the oil phase, and shearing and dispersing the mixture to obtain a crude emulsion; and performing microjet homogenization on the crude emulsion to obtain an oil-in-water nanoemulsion.

Inventors:
ZHOU PENG (CN)
LIU CHANGSHU (CN)
LIU YAOWEI (CN)
YANG TAO (CN)
ZHENG YAN (CN)
LIU JIANGUO (CN)
LI KEXIN (CN)
LU SHUYAN (CN)
Application Number:
PCT/CN2023/101753
Publication Date:
January 25, 2024
Filing Date:
June 21, 2023
Export Citation:
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Assignee:
UNIV JIANGNAN (CN)
STANDARD FOODS CHINA CO LTD (CN)
LE BONTA WELLNESS CO LTD (CN)
International Classes:
A61K9/107; A23L2/38; A23L33/125; A61K31/704; A61K47/12; A61K47/44; A61P3/10; A61P9/00; A61P25/00; A61P29/00; A61P35/00; A61P37/02; A61P39/00; A61P39/06
Foreign References:
CN115120559A2022-09-30
CN110037296A2019-07-23
CN107456472A2017-12-12
CN105296587A2016-02-03
CN114432263A2022-05-06
Other References:
T.P. SARI ET AL.: "Preparation and characterization of nanoemulsion encapsulating curcumin", FOOD HYDROCOLLOIDS, vol. 43, 31 January 2015 (2015-01-31), XP093002118, ISSN: 0268-005X, DOI: 10.1016/j.foodhyd.2014.07.011
Attorney, Agent or Firm:
HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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