CN101810361A - Microemulsion edible antistaling agent product and preparation method - Google Patents
Microemulsion edible antistaling agent product and preparation method Download PDFInfo
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- CN101810361A CN101810361A CN201010017227A CN201010017227A CN101810361A CN 101810361 A CN101810361 A CN 101810361A CN 201010017227 A CN201010017227 A CN 201010017227A CN 201010017227 A CN201010017227 A CN 201010017227A CN 101810361 A CN101810361 A CN 101810361A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention relates to a microemulsion edible antistaling agent (or called preservative) product and a preparation method and belongs to the technical field of food ingredient production. The invention discloses the microemulsion edible antistaling agent product which uses common food preservatives as main functional components. The method for preparing the microemulsion edible antistaling agent product comprises the following steps of: selecting the antistaling agents (the preservatives) used in the foods as bacteriostatic functional components; and adding the antistaling agents (the preservatives) into a system consisting of an edible surfactant, a cosurfactant, water and/or edible oil and fat under the stirring condition to automatically form transparent and semitransparent edible antistaling agent emulsion with the droplet diameter of 5 to 100nm. The microemulsion edible antistaling agent (or called the preservative) product and the preparation method have the advantages that: the prepared microemulsion edible antistaling agent has stable thermodynamics, can be stored for a long time and has no lamination, can be uniformly dispersed in oil and water medium and has convenient use, is not limited by acid and alkaline environment of the system when used in water-based foods, and can directly perform the function in effective forms (undissociated acid). Therefore, the microemulsion edible antistaling agent has less needed amount, can be applied to faintly acid and/or neutral foods, and greatly widens the application range.
Description
Technical field
A kind of microemulsion edible antistaling agent (or claiming anticorrisive agent) product and preparation method.The present invention be with oil, the slightly water-soluble food preservative is main functional component, with it with edible surfactant, cosurfactant, the liquid-drop diameter that adds or do not add edible oil and fat, water and make is in the transparent or semitransparent shape emulsion of 5-100nm, can be used for the anti-corrosive fresh-keeping of various food, belong to technical field of food ingredient production.
Background technology
Treatment conditions such as antistaling agent is one of needed important additives of food processing, for reducing, delay the putrid and deteriorated of food or raw-food material, prolongs the shelf life of product, the reduction sterilization and then raising product quality etc. have important function.The edible antistaling agent that often uses has benzoic acid (sodium), sorbic acid (potassium), nisin (also claiming streptococcus lactis peptide), nipagin esters (p-hydroxybenzoate), natamycin etc. at present.The common feature of these edible antistaling agents is that the dissolubility in water, oil is very poor, and insoluble generally speaking water, the wet goods foodstuff base material of maybe can only being slightly soluble in directly makes an addition in the food, and action effect is undesirable.At present the solution in the practice comprises: the form that 1) organic acid type anticorrisive agent such as sorbic acid, benzoic acid is changed into its salt, so as to improving its solubility in water, with its be dissolved in make solution in the water after, add the food processing system again to, effect by acid in the food product environment, suppress dissociating and then obtaining the organic acid of free state, performance antisepsis of foregoing preservatives; 2) for nisin, nipagin esters, natamycin, then usually employing directly mix or be dissolved in organic solvent such as ethanol after be sprayed onto the medium method of product again.1) shortcoming is, the scope of application of product is very limited, only in the acid food below pH5, just can be by higher H+concentration, suppress potassium sorbate or/and the dissociating of Sodium Benzoate, and then in environment, form certain density free sorbic acid or/and benzoic acid, play antisepsis (but owing to just partly suppress to dissociate, its service efficiency is not high), and for faintly acid (more than the pH5), neutral food and oily food, then can not effectively play a role.2) shortcoming is, directly adds fashionablely, because the drops of product diameter is very big, is not easy to evenly spread in the food system, thereby requires bigger using dosage, causes wastage of material and food safety risk to strengthen; Adopt the method for adding again behind the organic solvent dissolution then can may after the solvent evaporation, cause local too high levels simultaneously owing to solvent load is brought peculiar smell greatly into.
Microemulsion is the Thermodynamically stable that is formed by two kinds of immiscible liquids (referring to surfactant, cosurfactant, water and/or oil, additive), isotropism, appearance transparent or translucent dispersion.Microemulsion can spontaneously form, on microcosmic by the surfactant interface film the droplet of stable one or both liquid constituted because the liquid-drop diameter of drop is very little, so stable in properties can be placed and centrifugal not stratified for a long time.
Microemulsion edible antistaling agent described in the invention promptly refers to the transparent or semitransparent shape emulsion that formed jointly by surfactant, cosurfactant, water and/or oil and edible antistaling agent, can be distributed to equably in oil, the aqueous food and brings into play preservation.
Summary of the invention
The purpose of this invention is to provide a kind of edible antistaling agent product that can in faintly acid, neutral food system and oil base food, use, overcome when existing edible antistaling agent uses in faintly acid, neutral food system and oil base food and can not bring into play the defective of antibacterial antisepsis and expand its scope of application, improve the validity of product.
Technical scheme of the present invention: be to select fresh-keeping (anticorrosion) agent that in food, to use commonly used as the bacteriostasis efficacy composition, stir add under (100-500rpm) condition by edible surface activating agent, cosurfactant, water and/or edible oil and fat form, temperature maintenance is in 30-70 ℃ composite material, prepare the transparent or semitransparent shape emulsion of liquid-drop diameter, as the antistaling agent use of food processing at 5-100nm.Microemulsion edible antistaling agent edible GB2760-2007 (food additives use sanitary standard) that must abide by in food carries out.
The addition sequence of said various compositions can be adjusted, and after can earlier surfactant, cosurfactant being mixed, mixes with edible oil and/or water, mixes with antistaling agent more at last; After can earlier surfactant, cosurfactant being mixed, add edible antistaling agent, after mixing, mix with edible oil and/or water again; Can be earlier with surfactant with after antistaling agent mixes, add cosurfactant and also mix, mix with edible oil and/or water at last; Also can earlier cosurfactant be mixed with antistaling agent, the adding surfactant also mixes, and mixes with edible oil and/or water at last.
Said edible antistaling agent refers to one or more in benzoic acid, sorbic acid, nisin, nipagin esters, the natamycin, antistaling agent in micro emulsion shared ratio between 10g/kg-250g/kg;
Said surfactant mainly refers to the food grade surfactant used always, comprise tween (Tween) series (polysorbas20, polysorbate40, polysorbate60, polysorbate65, Tween 80, polysorbate85), sucrose fat series (sucrose laurate fat, sucrose myristic acid fat, sucrose palmitate fat, sucrose stearate fat), Qu Latong (Triton) series (Triton100, Triton114, Triton165, Triton405), polyoxyethylene laurel ether (Brij) series (Brij52, Brij56, Brij58, Brij78), a kind of or compound in the lecithin, surfactant in micro emulsion shared ratio between 50g/kg-500g/kg;
Said cosurfactant mainly refers to short chain alcohol, comprise ethanol, 1,2-propane diols, 1, ammediol, glycerine (glycerine), butanols, n-amyl alcohol, can use wherein a kind of separately, also can use simultaneously, cosurfactant in micro emulsion shared ratio between 50g/kg-500g/kg;
Said edible oil and fat comprise the triglyceride of peanut oil, soybean oil, rapeseed oil, medium aliphatic chain length (C8-C18), its in micro emulsion proportion between 0g/kg-250g/kg;
Water in micro emulsion proportion between 0g/kg-250g/kg.
Beneficial effect of the present invention
1, the prepared microemulsion edible antistaling agent Thermodynamically stable of the present invention, but long term storage and not stratified;
2, the prepared microemulsion edible antistaling agent of the present invention can evenly disperse in oil, aqueous medium, overcome antistaling agent main component (benzoic acid, sorbic acid, nisin, nipagin esters, natamycin) at oil, all can not dissolve in the aqueous medium or evenly disperse, can not effectively bring into play the defective of bacteriostasis, can add to easily in oiliness, the aqueous food system;
3, compare with the most frequently used edible antistaling agent Sodium Benzoate, potassium sorbate, microemulsion edible antistaling agent is not subjected to the restriction of system acid or alkali environment, directly play a role with its effective form (acid of not dissociating), thereby institute's expense still less, and go for faintly acid and/or neutral food, expanded range of application greatly.
Description of drawings
Accompanying drawing 1-4 is the liquid-drop diameter testing result of prepared sample.From up to down (Fig. 1-4) is followed successively by the liquid-drop diameter detection figure of embodiment 1, example 2, example 3, example 4.
The specific embodiment
The 1000g nisin adds 25kg to 30 ℃ 1, in the ammediol, to make its dissolving under the stirring of 100rpm rotating speed; After 25kg Triton165 is heated to 30 ℃, the stirring of 100rpm rotating speed slowly mixes with 49kg water down and makes system temperature remain on 30 ℃, after mixing to it, 1 of nisin will be dissolved with, ammediol solution slowly joins in this mixed liquor, continue to stir, after straight system forms homodisperse translucent liquid, pack (liquid-drop diameter detects and sees accompanying drawing 1).
Embodiment 2
1000g Buddhist nun's paper tinsel gold ester, 10kg sorbic acid join in the 30kg butanols under the 500rpm rotating speed stirs, after treating its dissolving, continue to add 50kg composite edible surfactant (25kg Tween 80+25kg polysorbate40), continue to be stirred to mix after, slowly add 9kg water, continue stirring and made it fully mix (system temperature maintains 70 ℃ in the whole mixed process) in 30 minutes.Behind the EO, make system temperature be reduced to 30 ℃ naturally and pack (liquid-drop diameter detects and sees accompanying drawing 2).
Embodiment 3
Get benzoic acid 25kg, slowly join and be heated in advance in 40 ℃, ethanol/glycerine mixed liquor of 50kg (40kg ethanol+10kg glycerine), make its dissolving under the 200rpm rotating speed stirs after, continue to add 25kgBrij58 and mix, system temperature is not less than 40 ℃ all the time in the process.After mixing end, treat that the microemulsion temperature is reduced to 30 ℃ and packs (liquid-drop diameter detects and sees accompanying drawing 3).
Embodiment 4
Get natamycin 1kg, nisin 0.5kg, under the 300rpm rotating speed stirs, join in the 5kg ethanol and (be heated to 50 ℃ in advance), after treating its dissolving, the complexed surfactant (20kg polysorbate40+10kg sucrose stearate) and the maintenance system that slowly add 30kg polysorbate40/sucrose stearate composition are temperature-resistant, slowly add 40kg water afterwards, continue to be stirred to be uniformly dispersed after, slowly add 23.5kg Glycerin, mixed triester with caprylic acid capric acid (a kind of triglycerides of medium aliphatic chain length) and be stirred to system evenly, clarification.Treat that the microemulsion temperature is reduced to 30 ℃ and packs (liquid-drop diameter detects and sees accompanying drawing 4).
Claims (8)
1. a microemulsion edible antistaling agent (or claiming anticorrisive agent) product, it is characterized in that with oil, slightly water-soluble food preservative be main functional component, with it with edible surfactant, cosurfactant, the liquid-drop diameter that adds or do not add edible oil and fat, water and make can be used for the anti-corrosive fresh-keeping of various food in the transparent or semitransparent shape emulsion of 5-100nm.
2. the preparation method of a microemulsion edible antistaling agent (or claiming anticorrisive agent) product, fresh-keeping (anticorrosion) agent that can use in food that it is characterized in that selecting to use always is as the bacteriostasis efficacy composition, stir add under (100-500rpm) condition by edible surface activating agent, cosurfactant, water and/or edible oil and fat form, temperature maintenance is in 30-70 ℃ composite material, prepare the transparent or semitransparent shape emulsion of liquid-drop diameter, as the antistaling agent use of food processing at 5-100nm.
3. based on the micro emulsion preparation method in the claim 2, the addition sequence of said various compositions can be adjusted, and after can earlier surfactant, cosurfactant being mixed, mixes with edible oil and/or water, mixes with antistaling agent more at last; After can earlier surfactant, cosurfactant being mixed, add edible antistaling agent, after mixing, mix with edible oil and/or water again; Can be earlier with surfactant with after antistaling agent mixes, add cosurfactant and also mix, mix with edible oil and/or water at last; Also can earlier cosurfactant be mixed with antistaling agent, the adding surfactant also mixes, and mixes with edible oil and/or water at last.
4. based on the micro emulsion constituent in the claim 2, said edible antistaling agent refers to one or more in benzoic acid, sorbic acid, nisin, nipagin esters, the natamycin, antistaling agent in micro emulsion shared ratio between 10g/kg-250g/kg;
5. based on the micro emulsion constituent in the claim 2, said surfactant mainly refers to the food grade surfactant used always, comprise tween (Tween) series (polysorbas20, polysorbate40, polysorbate60, polysorbate65, Tween 80, polysorbate85), sucrose fat series (sucrose laurate fat, sucrose myristic acid fat, sucrose palmitate fat, sucrose stearate fat), Qu Latong (Triton) series (Triton100, Triton114, Triton165, Triton405), polyoxyethylene laurel ether (Brij) series (Brij52, Brij56, Brij58, Brij78), a kind of or its compound in the lecithin, surfactant in micro emulsion shared ratio between 50g/kg-500g/kg;
6. based on the micro emulsion constituent in the claim 2, said cosurfactant mainly refers to short chain alcohol, comprise ethanol, 1,2-propane diols, 1, ammediol, glycerine (glycerine), butanols and n-amyl alcohol, can use wherein a kind of separately, also can use simultaneously, cosurfactant in micro emulsion shared ratio between 50g/kg-500g/kg;
7. based on the micro emulsion constituent in the claim 2, said edible oil and fat comprise the triglyceride of peanut oil, soybean oil, rapeseed oil, medium aliphatic chain length (C8-C18), its in micro emulsion proportion between 0g/kg-250g/kg;
8. based on the micro emulsion constituent in the claim 2, water in micro emulsion proportion between 0g/kg-250g/kg.
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| CN201010017227A CN101810361A (en) | 2010-01-05 | 2010-01-05 | Microemulsion edible antistaling agent product and preparation method |
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| CN201010017227A CN101810361A (en) | 2010-01-05 | 2010-01-05 | Microemulsion edible antistaling agent product and preparation method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120219677A1 (en) * | 2011-02-24 | 2012-08-30 | Pepsico, Inc. | Reduction of sorbic acid precipitation by forming microemulsion |
| WO2012154245A1 (en) * | 2011-02-24 | 2012-11-15 | Pepsico, Inc. | Reduction of sorbic acid precipitation |
| US8691309B2 (en) | 2011-02-24 | 2014-04-08 | Pepsico, Inc. | Reduction of sorbic acid precipitation |
| CN104000275A (en) * | 2014-05-16 | 2014-08-27 | 上海应用技术学院 | Spearmint essential oil microemulsion formula used for beverage anticorrosion and preparation method thereof |
| CN108669213A (en) * | 2018-04-26 | 2018-10-19 | 天津大学 | A kind of nisin thermal sensitive liposomes and its preparation method and application |
| US11944111B2 (en) | 2015-02-20 | 2024-04-02 | Pepsico., Inc. | Stabilizing sorbic acid in beverage syrup |
-
2010
- 2010-01-05 CN CN201010017227A patent/CN101810361A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120219677A1 (en) * | 2011-02-24 | 2012-08-30 | Pepsico, Inc. | Reduction of sorbic acid precipitation by forming microemulsion |
| WO2012154245A1 (en) * | 2011-02-24 | 2012-11-15 | Pepsico, Inc. | Reduction of sorbic acid precipitation |
| CN103442597A (en) * | 2011-02-24 | 2013-12-11 | 百事可乐公司 | Reduction of sorbic acid precipitation |
| US8691309B2 (en) | 2011-02-24 | 2014-04-08 | Pepsico, Inc. | Reduction of sorbic acid precipitation |
| US8697163B2 (en) * | 2011-02-24 | 2014-04-15 | Pepsico, Inc. | Reduction of sorbic acid precipitation by forming microemulsion |
| CN103442597B (en) * | 2011-02-24 | 2015-12-02 | 百事可乐公司 | The minimizing of sorbic acid precipitation |
| CN104000275A (en) * | 2014-05-16 | 2014-08-27 | 上海应用技术学院 | Spearmint essential oil microemulsion formula used for beverage anticorrosion and preparation method thereof |
| US11944111B2 (en) | 2015-02-20 | 2024-04-02 | Pepsico., Inc. | Stabilizing sorbic acid in beverage syrup |
| CN108669213A (en) * | 2018-04-26 | 2018-10-19 | 天津大学 | A kind of nisin thermal sensitive liposomes and its preparation method and application |
| CN108669213B (en) * | 2018-04-26 | 2021-06-08 | 天津大学 | Nisin thermosensitive liposome and preparation method and application thereof |
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Open date: 20100825 |