CN114982967A - Preparation method of medium-long chain fatty acid structural lipid microemulsion capable of being infinitely diluted - Google Patents
Preparation method of medium-long chain fatty acid structural lipid microemulsion capable of being infinitely diluted Download PDFInfo
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- 239000004530 micro-emulsion Substances 0.000 title claims abstract description 54
- 150000002632 lipids Chemical class 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
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- 239000004094 surface-active agent Substances 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 15
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 10
- -1 medium-chain fatty acid structure ester Chemical class 0.000 claims abstract description 8
- 229960004063 propylene glycol Drugs 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 21
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 150000002148 esters Chemical class 0.000 claims description 8
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 8
- 235000019483 Peanut oil Nutrition 0.000 claims description 7
- 239000000312 peanut oil Substances 0.000 claims description 7
- 239000004064 cosurfactant Substances 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 3
- 229920000053 polysorbate 80 Polymers 0.000 claims description 3
- 238000009210 therapy by ultrasound Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000002209 hydrophobic effect Effects 0.000 abstract description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract description 2
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- 150000004667 medium chain fatty acids Chemical class 0.000 description 5
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- 238000010587 phase diagram Methods 0.000 description 4
- 235000020354 squash Nutrition 0.000 description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000004043 dyeing Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 150000004668 long chain fatty acids Chemical class 0.000 description 2
- RBTBFTRPCNLSDE-UHFFFAOYSA-N 3,7-bis(dimethylamino)phenothiazin-5-ium Chemical compound C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 RBTBFTRPCNLSDE-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- JBTHDAVBDKKSRW-UHFFFAOYSA-N chembl1552233 Chemical compound CC1=CC(C)=CC=C1N=NC1=C(O)C=CC2=CC=CC=C12 JBTHDAVBDKKSRW-UHFFFAOYSA-N 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229960000907 methylthioninium chloride Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229940073450 sudan red Drugs 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Colloid Chemistry (AREA)
Abstract
The invention relates to a preparation method of medium-long chain fatty acid structured lipid microemulsion capable of being infinitely diluted, belonging to the technical field of food processing. Aiming at the problem that the medium-chain fatty acid structure ester is difficult to dissolve in water and is easily influenced by conditions such as temperature, humidity, air and the like at the present stage, the functional characteristics of the medium-chain fatty acid structure ester are greatly reduced. The carbon chain length of the microemulsion is not easy to form an interfacial film with a surfactant, and the microemulsion is difficult to prepare. The invention provides a method for preparing a microemulsion of medium-long chain fatty acid structure fat, the microemulsion can be infinitely diluted, at least one of ethanol, 1, 2-propylene glycol, glycerol and n-butanol is mixed with the medium-long chain fatty acid structure fat in the preparation, the combination of an oil phase and a hydrophobic end of a surfactant is obviously improved, and the water solubility of the medium-long chain fatty acid structure fat is improved.
Description
Technical Field
The invention relates to a preparation method of medium-long chain fatty acid structural lipid microemulsion capable of being infinitely diluted, belonging to the technical field of food processing.
Background
The oil can provide heat and essential fatty acid for human body, and accelerate the absorption of fat-soluble vitamins, and is a necessary nutrient for human life. The high-oleic peanut oil is rich in long-chain triglyceride, but the long-chain triglyceride is slowly digested and absorbed in the body, so that the low-calorie medium-long chain fatty acid structural fat (MLCT) is formed by combining the specific medium-chain fatty acid (MCT) on the basis of the original long-chain fatty acid of the high-oleic peanut oil. Not only retains the original processing characteristics of long-chain grease, but also has the characteristic of rapid energy supply of MCT. In addition, the health food has special physiological functions of reducing serum cholesterol content, preventing and relieving obesity and the like. However, the water solubility of medium-long chain fatty acid structural lipid is poor, so that the application of the medium-long chain fatty acid structural lipid in the field of food has certain limitation.
Microemulsions are generally stable dispersions in liquid form, transparent or translucent in appearance, homogeneous and thermodynamically stable, consisting of appropriate proportions of oil, water, surfactant, co-surfactant, and the like. The microemulsion has a particle size of 10-100 nm and extremely low surface tension, is an oil-in-water microemulsion, and can improve the solubility and dispersibility of various fat-soluble components in water-phase food. The dilutable microemulsion in the microemulsion refers to a microemulsion system which can continuously generate phase transition and does not generate a turbid layering phenomenon when the microemulsion configuration is converted from a W/O type to an O/W type. Under certain conditions, the water-soluble emulsion has the characteristic of being infinitely diluted by water, does not change the structure and does not break the emulsion, thereby having higher practical value.
Therefore, the preparation of the medium-long chain fatty acid structural fat into the dilutable microemulsion can overcome the defect of poor water solubility and promote the development of the medium-long chain fatty acid structural fat in the field of food industry.
Disclosure of Invention
Aiming at the problem that the medium-chain fatty acid structure ester is difficult to dissolve in water and is easily influenced by conditions such as temperature, humidity, air and the like at the present stage, the functional characteristics of the medium-chain fatty acid structure ester are greatly reduced. The length of the carbon chain is not easy to form an interface film with the surfactant, and the microemulsion is difficult to prepare. The invention provides a preparation method of a medium-long chain fatty acid structural lipid microemulsion with good dilutability, which can be infinitely diluted, and in the preparation process, at least one of ethanol, 1, 2-propylene glycol, glycerol and n-butanol is mixed with the medium-long chain fatty acid structural lipid, so that the combination of an oil phase and a hydrophobic end of a surfactant is obviously improved, and the water solubility of the medium-long chain fatty acid structural lipid is improved.
The technical scheme of the invention is as follows:
a microemulsion of medium-long chain fatty acid structural lipid capable of being infinitely diluted comprises the following raw materials: medium-long chain fatty acid structural ester, deionized water, cosurfactant and surfactant;
the cosurfactant is at least one of ethanol, 1, 2-propylene glycol, glycerol and n-butanol;
the surfactant is one of tween 80, sucrose ester and lecithin.
The preparation method of the medium-long chain fatty acid structural lipid microemulsion capable of being infinitely diluted comprises the following steps:
(1) preparing medium-long chain fatty acid structural lipid from long-chain triglyceride by an enzyme method;
(2) mixing the medium-long chain fatty acid structural ester obtained in the step (1) with a cosurfactant, and fully mixing, wherein the mass fraction of the medium-long chain fatty acid structural ester is 75-90%; obtaining a mixture 1;
(3) mixing the mixture 1 obtained in the step (2) with a surfactant, and fully mixing; wherein the mass fraction of the mixture 1 is 10-80%; obtaining a mixture 2;
(4) placing the mixture 2 on a magnetic stirrer, and dropwise adding a water phase until the mixture becomes a clear and transparent microemulsion system;
(5) and (4) carrying out ultrasonic treatment on the microemulsion system obtained in the step (4) and carrying out water bath to obtain the microemulsion which is clear, transparent, stable in property and capable of being infinitely diluted by a water phase.
Preferably, the long-chain oil in the step (1) is high-oleic-acid peanut oil.
The principle of the invention is as follows: in the preparation process, at least one of ethanol, 1, 2-propylene glycol, glycerol and n-butyl alcohol is mixed with medium-long chain fatty acid structure fat and matched with a surfactant, so that the combination of an oil phase and a hydrophobic end of the surfactant is obviously improved, and the water solubility of the medium-long chain fatty acid structure fat is improved.
Compared with the prior art, the invention has the following beneficial effects:
1) the medium-long chain fatty acid structured lipid microemulsion which can be infinitely diluted has higher water-solubilizing capability, clear and transparent appearance, particle size less than 100nm and more uniform particle size distribution.
2) The preparation method improves the hydrophobic characteristic of the medium-long chain fatty acid structural ester, the prepared microemulsion can be infinitely diluted by water without demulsification, the practical value of the medium-long chain fatty acid structural ester is increased, and the application in the field of food industry is expanded.
Drawings
FIG. 1 is a pseudo-ternary phase diagram of a microemulsion of medium-and long-chain fatty acid structured lipids capable of being infinitely diluted prepared in example 2;
FIG. 2 is a graph of the effect of the appearance of the microemulsion of medium-long chain fatty acid structured lipid capable of being infinitely diluted prepared in example 2;
FIG. 3 is a graph showing the particle size distribution of the microemulsion of medium-long chain fatty acid structured lipid capable of being infinitely diluted prepared in example 2;
FIG. 4 is a diagram showing the identification of the dyeing method of the microemulsion of medium-long chain fatty acid structured lipid (water content 90%) which can be infinitely diluted and prepared in example 2;
FIG. 5 is a stability investigation diagram of a microemulsion of medium-long chain fatty acid structured lipid in an infinitely dilutable form.
Detailed Description
The present invention is not limited to the following examples. In the following description,% means mass% unless otherwise specified.
The main instruments and materials of the present invention are shown in tables 1 and 2:
TABLE 1 Instrument List
TABLE 2 list of reagents
All reagents and equipment used in the present invention are well known in the art and are not intended to limit the practice of the present invention, and other reagents and equipment well known in the art may be used in the practice of the following embodiments of the present invention.
Example 1
A pseudo-ternary phase diagram drawing method of medium-long chain fatty acid structural lipid microemulsion capable of being infinitely diluted comprises the following steps:
(1) weighing 50g of high oleic acid peanut oil, and preparing the medium-long chain fatty acid structured fat by an enzyme method to obtain 35g of the medium-long chain fatty acid structured fat.
(2) And (2) uniformly mixing and stirring the medium-long chain fatty acid structural fat obtained in the step (1) and glycerol to obtain a mixture 1, wherein the stirring time is 20min, the rotating speed is 1000r/min, the temperature is 25 ℃, and the mass fraction of the medium-long chain fatty acid structural fat is 75%.
(3) And (3) weighing the mixture 1 in the step (2) and Tween 80, and uniformly mixing and stirring on a magnetic stirrer. The stirring time is 30min, the rotating speed is 1500 r/min, and the temperature is 25 ℃. Wherein the mass ratio of the mixture 1 to the surfactant is 1: 9-9: 1.
(4) And (4) dropwise adding the water phase into the step (3) while stirring at the rotating speed of 1000r/min until the system is clear. Recording the mass of the consumed water phase, and drawing a pseudo-ternary phase diagram to obtain the area of the single-phase region. As in fig. 1.
Determining a microemulsion formula with a proper proportion in a single-phase region of a pseudo-ternary phase diagram, carrying out infinite dilution, then carrying out ultrasonic treatment on the system for 30min at 30kHz, carrying out water bath at 25 ℃ for 24h, and obtaining the clear and transparent microemulsion with stable property and infinite dilution.
Example 2
A preparation method of medium-long chain fatty acid structural lipid microemulsion capable of being infinitely diluted comprises the following steps:
(1) weighing 50g of high oleic acid peanut oil, and preparing 35g of medium-long chain fatty acid triglyceride by an enzyme method.
(2) And (2) placing the medium-long chain fatty acid triglyceride and the glycerol in the step (1) on a magnetic stirrer, mixing and stirring uniformly to obtain a mixture 1, wherein the stirring time is 20min, the rotating speed is 1000r/min, the temperature is 25 ℃, and the mass fraction of the medium-long chain fatty acid structural lipid is 90%.
(3) And (3) weighing the mixture 1 obtained in the step (2) and lecithin, and placing the mixture and the lecithin on a magnetic stirrer to be uniformly mixed and stirred. The stirring time is 30min, the rotating speed is 1500 r/min, and the temperature is 25 ℃. Wherein the mass fraction of the mixed oil phase is 50%.
(4) The aqueous phase was added dropwise to the mixed oil phase containing the surfactant while stirring at 1000r/min until the system was clear. Then the system is treated by 30kHz ultrasonic wave for 30min, and is bathed in water at 25 ℃ for 24h to obtain clear and transparent microemulsion which has stable property and can be infinitely diluted.
The microemulsion of medium-long chain fatty acid structural lipid is clear and transparent and has good fluidity. As shown in fig. 2. The average particle size of 48 +/-0.8 nm and PDI of 0.126 +/-0.01 prove that the prepared microemulsion has particle size in accordance with the microemulsion category, uniform particle size distribution and the particle size distribution diagram shown in figure 3.
The type of the prepared microemulsion is identified by a dyeing method, as shown in fig. 4, the diffusion rate of water-soluble methylene blue in the microemulsion is higher than that of oil dye Sudan red, so that the obtained microemulsion is of an oil-in-water type.
Example 3
A preparation method of medium-long chain fatty acid structural lipid microemulsion capable of being infinitely diluted comprises the following steps:
(1) weighing 50g of high oleic acid peanut oil, and preparing the medium-chain fatty acid triglyceride g by an enzyme method.
(2) And (2) placing the medium-long chain fatty acid triglyceride and the glycerol in the step (1) on a magnetic stirrer, uniformly mixing and stirring to obtain a mixture 1, wherein the stirring time is 20min, the rotating speed is 1000r/min, the temperature is 25 ℃, and the mass fraction of the medium-long chain fatty acid structural lipid is 80%.
(3) And (3) weighing the mixture 1 obtained in the step (2) and sucrose ester, and placing the mixture and the sucrose ester on a magnetic stirrer to be mixed and stirred uniformly. The stirring time is 30min, the rotating speed is 1500 r/min, and the temperature is 25 ℃. Wherein the mass fraction of the mixed oil phase is 80%.
(4) The aqueous phase was added dropwise to the mixed oil phase containing the surfactant while stirring at 1000r/min until the system was clear. Then the system is treated by 30kHz ultrasonic wave for 30min, and is bathed in water at 25 ℃ for 24h to obtain clear and transparent microemulsion which has stable property and can be infinitely diluted.
EXAMPLES Effect example 1
Stability investigation of infinitely dilutable medium-long chain fatty acid structural lipid microemulsion
The medium-long chain fatty acid structured lipid microemulsion which can be infinitely diluted and is prepared in example 2 is subjected to centrifugal stability examination, and comprises the following steps: taking a proper amount of prepared microemulsion, centrifuging for 30min at the rotating speeds of 2000 r/min, 4000 r/min, 8000 r/min and 12000 r/min, observing whether layering exists, if no layering exists, taking deionized water as a blank control, and measuring the absorbance at 550 nm before and after centrifugation, wherein the more the ratio is close to 1, the more stable the ratio is.
As shown in figure 5, A0 represents the absorbance of the medium-long chain fatty acid structural lipid microemulsion before centrifugation; a1, A2, A3 and A4 respectively represent the absorbances of the MLCT microemulsion after being centrifuged for 30min at the rotating speeds of 2000 r/min, 4000 r/min, 8000 r/min and 12000 r/min, and the ratio of the front to the rear of the centrifugation is 0.998, 0.956, 1.060 and 1.016 respectively. The microemulsion still has stronger stability after centrifugation at different rotating speeds.
Claims (3)
1. A medium-long chain fatty acid structural lipid microemulsion capable of being infinitely diluted is characterized in that the raw materials comprise: medium-long chain fatty acid structural ester, deionized water, cosurfactant and surfactant;
the cosurfactant is at least one of ethanol, 1, 2-propylene glycol, glycerol and n-butanol;
the surfactant is one of tween 80, sucrose ester and lecithin.
2. The method for preparing the microemulsion of medium-long chain fatty acid structural lipid capable of being infinitely diluted according to claim 1, is characterized by comprising the following steps:
(1) preparing medium-long chain fatty acid structural lipid from long-chain triglyceride by an enzyme method;
(2) mixing the medium-long chain fatty acid structural ester obtained in the step (1) with a cosurfactant, and fully mixing, wherein the mass fraction of the medium-long chain fatty acid structural ester is 75-90%; obtaining a mixture 1;
(3) mixing the mixture 1 obtained in the step (2) with a surfactant, and fully mixing; wherein the mass fraction of the mixture 1 is 10-80%; obtaining a mixture 2;
(4) placing the mixture 2 on a magnetic stirrer, and dropwise adding a water phase until the mixture becomes a clear and transparent microemulsion system;
(5) and (4) carrying out ultrasonic treatment on the microemulsion system obtained in the step (4) and carrying out water bath to obtain the microemulsion which is clear, transparent, stable in property and capable of being infinitely diluted by a water phase.
3. The method according to claim 2, wherein the long-chain oil in the step (1) is high-oleic peanut oil.
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| 赵嘉敏等: "吐温-80制备食品级微乳及其结构研究", 食品与发酵工业 * |
| 马敏等: "中长链结构脂质MLCT的研究进展", 食品工业科技 * |
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