CN110692743A - Non-fishy stable non-polar component emulsion composition - Google Patents
Non-fishy stable non-polar component emulsion composition Download PDFInfo
- Publication number
- CN110692743A CN110692743A CN201911009841.8A CN201911009841A CN110692743A CN 110692743 A CN110692743 A CN 110692743A CN 201911009841 A CN201911009841 A CN 201911009841A CN 110692743 A CN110692743 A CN 110692743A
- Authority
- CN
- China
- Prior art keywords
- acid
- fishy
- percent
- emulsion composition
- stable non
- 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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a stable non-polar component emulsified composition without fishy smell, which is characterized in that: comprises 20 to 60 percent of fish oil, 0 to 2 percent of emulsifier, 0 to 10 percent of water retention agent, 0 to 3 percent of thickening agent, 0.1 to 10 percent of sweetening agent, 0.1 to 0.5 percent of acidity regulator, 0.05 to 0.3 percent of antioxidant, 0 to 0.2 percent of edible essence and spice, 0 to 0.05 percent of edible pigment, 0 to 0.2 percent of preservative and 30 to 80 percent of solvent, wherein the solvent is water or recovered fruit juice. The invention reduces the fishy smell, prolongs the quality guarantee period and is convenient for adding additives.
Description
Technical Field
The invention relates to fish oil, in particular to a stable non-polar component emulsifying composition without fishy smell.
Background
The nonpolar compound is not easily soluble in aqueous solutions such as water or other polar solvents. Non-polar compounds are widely used in pharmaceuticals, nutraceuticals and/or dietary supplements for ingestion and administration by humans.
The non-polar composition includes, but is not limited to, one or more of unsaturated fatty acids such as omega-3 fatty acids, omega-6 fatty acids, omega-9 fatty acids, conjugated fatty acids, coenzyme Q10, oil soluble vitamins, carotenoid containing compounds, plant extract materials (e.g., phytosterols, turmeric), and the like.
Some non-polar compounds tend to be easily oxidized and require encapsulation, such as soft encapsulation, to inhibit oxidation and reduce fishy odor, which can cause dysphagia in some consumer groups, such as children and the elderly. Due to poor water solubility, the nonpolar compound is not in accordance with the water-soluble digestive tract environment of human body, taste buds are closed after oral administration, and the palatability is poor. The non-polar composition is not suitable for further application to the category of foods where polar compositions such as beverages are the main. Therefore, there is a need to develop compositions containing non-polar compounds and methods of making such compositions that result in a composition with high oxidative stability and good flavor for ease of administration, digestion and absorption by the human body.
Disclosure of Invention
The invention aims to provide a stable non-polar component emulsified composition without fishy smell, and the structure is used to reduce the fishy smell and facilitate the taking and absorption of human body.
In order to achieve the purpose, the invention adopts the technical scheme that: a non-fishy stable non-polar component emulsifying composition comprises fish oil, an emulsifier, a water retention agent, a thickening agent, a sweetening agent, an acidity regulator, an antioxidant, an edible essence, an edible spice, an edible pigment, a preservative and a solvent, wherein the proportion of each component is as follows:
the solvent is water or reconstituted fruit juice.
In the technical scheme, the fish oil is natural omega-3 marine fish oil, and the emulsifier is one or more of mono-diglycerol fatty acid ester, sodium caseinate, phospholipid, modified soybean phospholipid, lactic acid fatty acid glyceride, sodium starch octenyl succinate, sucrose fatty acid ester, caprylic acid, capric acid glyceride and citric acid fatty acid glyceride.
In the technical scheme, the sweetening agent is one or more of maltitol, maltitol solution, sucralose, sorbitol and sorbitol solution, stevioside, isomaltulose, erythritol and xylitol.
In the technical scheme, the acidity regulator is one or more of lactic acid, DL-malic acid, citric acid, sodium citrate, L (+) -tartaric acid and DL-tartaric acid.
In the technical scheme, the water retention agent is glycerol; the antioxidant is one or more of vitamin E, theaflavin, ascorbic acid, sodium ascorbate, and ascorbyl palmitate.
In the technical scheme, the thickening agent is one or more of xanthan gum, Arabic gum, guar gum, alpha-cyclodextrin, microcrystalline cellulose, sodium carboxymethylcellulose, acetylated distarch phosphate and hydroxypropyl distarch phosphate.
In the technical scheme, the preservative comprises one or more of nisin, sorbic acid and potassium salts thereof, and disodium ethylene diamine tetraacetate.
Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages:
1. the combined cabinet disclosed by the invention contains one or more unsaturated fatty acids such as omega-3 fatty acid, omega-6 fatty acid, omega-9 fatty acid, conjugated fatty acid, coenzyme Q10, oil-soluble vitamins, carotenoid-containing compounds, plant extract substances (such as phytosterol and turmeric) and the like, so that the bioactivity of the combined cabinet is ensured, the flavor characteristics are improved, the combined cabinet can be stored at normal temperature for 1 month, 2 months, 3 months, 6 months or even more than 12 months, and the combined cabinet has the characteristics of no fishy smell, stability and convenience in taking.
Detailed Description
The invention is further described below with reference to the following examples:
the first embodiment is as follows: a non-fishy stable non-polar component emulsifying composition comprises fish oil, an emulsifier, a water retention agent, a thickening agent, a sweetening agent, an acidity regulator, an antioxidant, an edible essence, an edible spice, an edible pigment, a preservative and a solvent, wherein the proportion of each component is as follows:
the solvent is water or reconstituted fruit juice. Wherein the solvent functions to provide the continuous phase of the oil-in-water system.
The sweetening agent, the acidity regulator and the emulsifying agent can regulate the taste of the fish oil, reduce fishy smell and facilitate the absorption of the fish oil.
The fish oil is natural omega-3 marine fish oil, and the emulsifier is one or more of mono-diglycerol fatty acid ester, sodium caseinate, phospholipid, modified soybean phospholipid, lactic acid fatty acid glyceride, sodium starch octenyl succinate, sucrose fatty acid ester, caprylic acid, capric acid glyceride and citric acid fatty acid glyceride.
The sweetener is one or more of maltitol, maltitol solution, sucralose, sorbitol and sorbitol solution, stevioside, isomaltulose, erythritol and xylitol.
The acidity regulator is one or more of lactic acid, DL-malic acid, citric acid, sodium citrate, L (+) -tartaric acid, and DL-tartaric acid.
The water retention agent is glycerol; the antioxidant is one or more of vitamin E, theaflavin, ascorbic acid, sodium ascorbate, and ascorbyl palmitate.
The thickening agent is one or more of xanthan gum, Arabic gum, guar gum, alpha-cyclodextrin, microcrystalline cellulose, sodium carboxymethylcellulose, acetylated distarch phosphate and hydroxypropyl distarch phosphate.
The preservative comprises one or more of nisin, sorbic acid and potassium salts thereof, and disodium ethylene diamine tetraacetate.
Example two: a stable non-polar emulsified composition without fishy smell comprising: 20% of fish oil, 63.750% of water, 0.0% of glycerol, 10% of xylitol, 4% of hydroxypropyl distarch phosphate, 1.3% of sodium starch octenyl succinate, 0.2% of compound essence (edible essence and spice), 0.2% of antioxidant, 0.2% of microcrystalline cellulose, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium sorbate and 0.05% of edible pigment.
Example three: a stable non-polar emulsified composition without fishy smell comprising: 30% of fish oil, 55.050% of water, 0.0% of glycerol, 10% of xylitol, 3% of hydroxypropyl distarch phosphate, 1% of sodium starch octenyl succinate, 0.2% of compound essence (edible essence and spice), 0.2% of antioxidant, 0.2% of microcrystalline cellulose, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium sorbate and 0.05% of edible pigment.
Example four: a stable non-polar emulsified composition without fishy smell comprising: 40% of fish oil, 45.050% of water, 0.0% of glycerol, 10% of xylitol, 3% of hydroxypropyl distarch phosphate, 1.0% of sodium starch octenyl succinate, 0.2% of compound essence (edible essence and spice), 0.2% of antioxidant, 0.2% of microcrystalline cellulose, 0.1% of citric acid, 0.1% of malic acid, 0.1% of sodium sorbate and 0.05% of edible pigment.
Example five: a stable non-polar emulsified composition without fishy smell comprising: 50% of fish oil, 35.800% of water, 10.0% of xylitol, 1.6% of alpha-cyclodextrin, 1.6% of hydroxypropyl distarch phosphate, 0.2% of compound essence (edible essence and spice), 0.2% of antioxidant, 0.1% of xanthan gum, 0.2% of citric acid, 0.1% of malic acid, 0.1% of sodium sorbate and 0.1% of edible pigment.
Example six: a stable non-polar emulsified composition without fishy smell comprising: 60% of fish oil, 27.400% of water, 10.0% of xylitol, 1.6% of alpha-cyclodextrin, 0.0% of hydroxypropyl distarch phosphate, 0.2% of compound essence (edible essence and spice), 0.2% of antioxidant, 0.1% of xanthan gum, 0.2% of citric acid, 0.1% of malic acid, 0.1% of sodium sorbate and 0.1% of edible pigment.
Wherein, the following table is compared for each example:
the oxidation of fats and oils and their fatty acids is a kinetic reaction process, and the degree of oxidation of fats and oils is usually judged by the consumption of oxygen, the formation of hydroperoxides and carbonyl compounds. Therefore, measurement of the hydroperoxide content (peroxide value) and the carbonyl-valent compound content (anisidine value) in fats and oils are important indicators for determining the degree of oxidation and quality of fats and oils.
Viscosity is a measure of the viscosity of a fluid. Viscosity has some guiding significance for evaluating emulsion stability, and has influence on product appearance and use feeling of consumers. The product achieves proper viscosity and ensures the stability and constancy of the system, which is of great significance to the research of oil by emulsion.
The particle size is the diameter of oil drops obtained after the reaction oil is subjected to high-speed shearing and dispersion, and is an important index of the dispersion degree and the emulsification stability degree of the reaction oil.
The water activity refers to the state of water existing in the food, namely the binding degree (free degree) of water and the food, the lower the water activity value is, the higher the binding degree is, the more beneficial the inhibition of the growth of microorganisms is, and the control of the water activity has important significance for food preservation.
The sugar degree and the acidity are important indexes for reflecting the taste of the product, the optimal taste of the product can be obtained by achieving a proper sugar/acid ratio, and the sugar degree and the acidity have a certain relation with the water activity of the product.
Claims (7)
1. A stable non-polar emulsified composition without fishy smell, which is characterized in that: comprises fish oil, an emulsifier, a water retention agent, a thickening agent, a sweetening agent, an acidity regulator, an antioxidant, an edible essence, an edible spice, an edible pigment, a preservative and a solvent, and the weight ratio of each component is as follows:
the solvent is water or reconstituted fruit juice.
2. The non-fishy stable non-polar ingredient emulsion composition of claim 1, wherein: the fish oil is natural omega-3 marine fish oil, and the emulsifier is one or more of mono-diglycerol fatty acid ester, sodium caseinate, phospholipid, modified soybean phospholipid, lactic acid fatty acid glyceride, sodium starch octenyl succinate, sucrose fatty acid ester, caprylic acid, capric acid glyceride and citric acid fatty acid glyceride.
3. The non-fishy stable non-polar ingredient emulsion composition of claim 1, wherein: the sweetener is one or more of maltitol, maltitol solution, sucralose, sorbitol and sorbitol solution, stevioside, isomaltulose, erythritol and xylitol.
4. The non-fishy stable non-polar ingredient emulsion composition of claim 1, wherein: the acidity regulator is one or more of lactic acid, DL-malic acid, citric acid, sodium citrate, L (+) -tartaric acid, and DL-tartaric acid.
5. The non-fishy stable non-polar ingredient emulsion composition of claim 1, wherein: the water retention agent is glycerol; the antioxidant is one or more of vitamin E, theaflavin, ascorbic acid, sodium ascorbate, and ascorbyl palmitate.
6. The non-fishy stable non-polar ingredient emulsion composition of claim 1, wherein: the thickening agent is one or more of xanthan gum, Arabic gum, guar gum, alpha-cyclodextrin, microcrystalline cellulose, sodium carboxymethylcellulose, acetylated distarch phosphate and hydroxypropyl distarch phosphate.
7. The non-fishy stable non-polar ingredient emulsion composition of claim 1, wherein: the preservative comprises one or more of nisin, sorbic acid and potassium salts thereof, and disodium ethylene diamine tetraacetate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911009841.8A CN110692743A (en) | 2019-10-23 | 2019-10-23 | Non-fishy stable non-polar component emulsion composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911009841.8A CN110692743A (en) | 2019-10-23 | 2019-10-23 | Non-fishy stable non-polar component emulsion composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110692743A true CN110692743A (en) | 2020-01-17 |
Family
ID=69201433
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911009841.8A Pending CN110692743A (en) | 2019-10-23 | 2019-10-23 | Non-fishy stable non-polar component emulsion composition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110692743A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0659347A1 (en) * | 1993-12-20 | 1995-06-28 | San-Ei Gen F.F.I., Inc. | Stable emulsified compositions and foods containing the same |
| JPH07227227A (en) * | 1993-12-20 | 1995-08-29 | Sanei Gen F F I Inc | Stable emulsified composition and food containing the same |
| US20030082275A1 (en) * | 1999-12-28 | 2003-05-01 | Johan Myhre | Drinkable omega-3 preparation and storage stabilization |
| CN107969506A (en) * | 2017-11-29 | 2018-05-01 | 山东禹王制药有限公司 | A kind of high stability fish oil breast for improving glycometabolism and preparation method thereof |
-
2019
- 2019-10-23 CN CN201911009841.8A patent/CN110692743A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0659347A1 (en) * | 1993-12-20 | 1995-06-28 | San-Ei Gen F.F.I., Inc. | Stable emulsified compositions and foods containing the same |
| JPH07227227A (en) * | 1993-12-20 | 1995-08-29 | Sanei Gen F F I Inc | Stable emulsified composition and food containing the same |
| CN1109712A (en) * | 1993-12-20 | 1995-10-11 | 三荣源Ffi株式会社(此公司为公知) | Stable emulsifying composition and food with same |
| US20030082275A1 (en) * | 1999-12-28 | 2003-05-01 | Johan Myhre | Drinkable omega-3 preparation and storage stabilization |
| CN107969506A (en) * | 2017-11-29 | 2018-05-01 | 山东禹王制药有限公司 | A kind of high stability fish oil breast for improving glycometabolism and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101942117B1 (en) | Oil-in-water emulsions comprising a polyunsaturated fatty acid and methods of making the same | |
| US20170064984A1 (en) | Oil-in-water emulsions comprising a polyunsaturated fatty acid and methods of making the same | |
| EP1833498B1 (en) | Oral composition for enhancing skin properties | |
| CA2795195C (en) | Thermally stable oil-in-water emulsions containing an oil that contains polyunsaturated fatty acids | |
| US20110002905A1 (en) | Compositions of fat-soluble active ingredients containing protein-polysaccharide conjugates | |
| JP2011521658A (en) | Composition of fat-soluble active ingredient containing gati gum | |
| BRPI0513328B1 (en) | Composition, production process thereof, food product, and uses of a composition and a combination of one or more sugar alcohols and one or more reducing sugars | |
| CN101553136A (en) | Stable polyunsaturated fatty acid emulsions and methods for inhibitintg, suppressing, or reducing degradation of polyunsaturated fatty acids in an emulsion | |
| JP2017531429A (en) | Nutritional composition comprising an oxidizable component and a water-soluble plant extract | |
| US20210093578A1 (en) | Encapsulated nutritional and pharmaceutical compositions | |
| JP6964660B2 (en) | Antioxidant dispersion | |
| Shahidi et al. | Beverages fortified with omega-3 fatty acids, dietary fiber, minerals, and vitamins | |
| CN110692743A (en) | Non-fishy stable non-polar component emulsion composition | |
| EP2055199B1 (en) | Dressing composition | |
| JP2009225724A (en) | Composition containing arachidonic acid | |
| JP2021090414A (en) | Masking method of iron taste, and composition with iron taste reduced | |
| KR20200056885A (en) | Method of removing fish odor from fish oil and fish odor free composition obtained by the same | |
| La Ferla | Chemistry of nutraceutics, flavours, dyes and additives | |
| EP2353405A2 (en) | Food supplement and production process thereof |
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 |
Application publication date: 20200117 |
|
| RJ01 | Rejection of invention patent application after publication |