KR100464983B1 - Method of emulsifying feed oil and fat soluble vitamin by using lecithin and emulsifier - Google Patents

Abstract

The present invention emulsifies oil and liquid type fat-soluble vitamins used for feed to form a triple film in O / W form using lecithin and emulsifier to be dispersed well in water, and the emulsified particles are not broken by the action of gastric acid The present invention relates to a method for increasing digestion absorption by preventing the destruction of nutrients caused by gastric acid by allowing the small intestine to reach the small intestine and forming a micelle by combining with bile.

Fodder oil refers to Uji, pork, palm oil, fish oil, and squid oil. Fat-soluble vitamins refer to vitamin A, vitamin D, vitamin K, and vitamin E. They use liquid form.

Liquid type lecithin is a nutritional substance that improves fat metabolism in animal feeds, but it has been avoided because of its shortcomings due to its hydrolysis and destruction or oxidation caused by gastric acid.

In the present invention, the lecithin binds well to feed fats to form a primary membrane, and the secondary membrane and the tertiary membrane constitute a membrane using a strong hydrophilic group having an HLB value of about 14.

The emulsified membrane is a triple structure, so it is strongly bound and preserved from gastric acid for maintenance of fat, fat-soluble vitamins and lecithin without breaking, and because it is blocked from contact with air, it is not oxidized anymore and can be preserved without losing titer for a long time .

Feed fats, lecithin, and fat-soluble vitamins when added to the feed is a revolutionary invention that can not be oxidized anymore and smoothly improve the properties of the feed by the moisturizing action of the emulsifier because there is no contact with air in the processing process .

When the animal is ingested, it easily forms micelles with bile, so it has high absorption rate in the intestinal tract, reaches the liver cells without destroying lecithin, and promotes fat metabolism of the liver, and fat-soluble vitamins reach metabolism without reaching destruction. This is a breakthrough in quality improvement.

Description

Method of emulsifying feed oil and fat soluble vitamin by using lecithin and emulsifier}

The present invention relates to a method for emulsifying feed fats and fat-soluble vitamins using lecithin and emulsifier, and more specifically, to emulsify the membrane structure of emulsified particles using triglycerides and emulsifiers to form triple layers. The emulsified particles of E. coli have a method of emulsifying feed fats and fat-soluble vitamins that have absorbed gastric acid irritation without breaking for a long time and have improved absorption rate in the intestinal tract. The above-mentioned hydrophilic emulsifier was emulsified, and sugars (guar gum, xanthan gum, casein, gelatin, etc.) were added as an emulsion stabilizer. However, in the conventional manufacturing method, the oily phase is broken within a few days and the bile and micelles of the animal are not formed well, and thus the absorption rate is not good.

The cause and form of the broken oil image are as follows.

In the state of emulsification in O / W form, the emulsified particles coagulate with each other and coalesce into large chunks and become larger. When the emulsifier exceeds the limit of wrapping and enduring fat, the membrane is broken and separated into water and oil.

The reason why the emulsified phase is broken and separated is that the emulsified particles are more cohesive between the emulsifier on the emulsified particle surface and the emulsifier on the other particle surface than the binding force between the emulsifier and the oil and fat. This is because aggregation occurs as one.

Aggregated emulsified particles become large lumps over time, and the membrane of the emulsifier becomes unbearable and breaks apart into water and oil. Thus, feed fats emulsified in O / W form have oil particles that break up within days without persistence, resulting in oil segregation. Thus, some types of industrial oils are emulsified by reducing fat content and increasing water content. In order to minimize this phenomenon, we use expensive emulsifiers with strong emulsifying power and low oil content to minimize this phenomenon. And not available in the feed industry.

The present invention has been developed in view of the conventional problems, the invention relates to a technique for emulsifying feed fats, fat-soluble vitamins and lecithin into O / W type, which can emulsify feed fats up to 70% and emulsified for a long time It is designed to remain unbreakable and to withstand the stimulation of stomach acid, providing a way for the gut to increase absorption.

The present invention is to emulsify the membrane structure of the emulsified particles to form a triple, the primary forming the membrane in the feed fat and fat-soluble vitamins is lecithin and the secondary membrane and the tertiary membrane is composed of an emulsifier binding force of the feed fat and emulsifier The emulsified particles are maintained without breaking by forming an emulsified film more strongly than the cohesive force between these emulsified particles.

Vegetable lecithin has the best contact with feed fat and fat-soluble vitamins when emulsified with stirrer by adding well mixed and highly bound vegetable lecithin (phospholipid component) while heated to a low viscosity of feed fat and fat-soluble vitamins. And lipophilic groups of vegetable lecithin are strongly combined with feed fats and fat-soluble vitamins to form primary membranes.

Vegetable lecithin binds well with feed fats, but because of its low HLB (low hydrophilicity), it does not disperse feed fats in water, so it has a high hydrophilicity, resulting in high O / W emulsification and intercalation between vegetable lecithin molecules. By using an emulsifier that can be combined to form a secondary membrane, it improves the binding force between the emulsion membrane, feed fats and fat-soluble vitamins.

If the emulsifier that forms the secondary membrane is emulsified without lecithin and is used as an emulsion stabilizer by adding gum, if the emulsifier that forms the secondary membrane is emulsified, the emulsifier that forms the emulsion membrane has many hydrophilic groups but few lipophilic groups, and thus it does not bind strongly to feed fats and fats. Cohesion is weakened between the cohesion between the emulsified particles will not be able to overcome. Within hours, the O / W oil phase collapses.

In the present invention, since vegetable lecithin (vegetable phospholipid) has a lot of lipophilic groups, it is combined with fats and fats and fat-soluble vitamins for feed well and is used as a material for promoting fat metabolism in the liver of animals, thus forming a primary membrane with vegetable lecithin for fats and fats and fat-soluble vitamins. Combined strongly.

The emulsifier that forms the secondary membrane binds to feed fats and is affinity for lecithin, so that it can be sandwiched between lecithin molecules to bind to feed fats and bound, and has a high hydrophilic group (HLB is 14 or higher). The secondary film is formed as an emulsifier capable of sufficiently reinforcing.

The emulsifier that forms the tertiary membrane is an emulsifier that can stabilize the emulsion membrane by further strengthening the hydrophilic group and increasing the viscosity of the emulsion membrane by combining with feed fats and oils to form the lecithin and the hydrophilic emulsifier (HLB 14 or higher). The emulsifier that forms and forms the tertiary membrane must have a higher HLB value than the emulsifier that forms the secondary membrane (the more hydrophilic groups).

Techniques for preparing the present invention include the emulsifiers constituting the secondary and tertiary membranes, a hydrophilic emulsion mixture prepared by emulsifying water first, and a lipophilic emulsion mixture prepared by emulsifying feed fats, fat-soluble vitamins and lecithin. In the preparation of hydrophilic emulsified admixtures, emulsifiers with many hydrophilic groups are often commercially available in the form of crystalline powder or in a coagulated form, so in order to dissolve in water, the temperature must be raised to the temperature at which they are dissolved. The hydrophilic emulsified mixture formulation is produced only when the hydrophilic group is uniformly bound to the water when the hydrophilic group is emulsified in the stirrer. Feed fats, fat-soluble vitamins, and lecithin used to prepare the lipophilic emulsion mixture are entangled with molecules at room temperature. Viscous liquids with high physical properties Because there must be stirred with a stirrer while solving the entanglement possible knocking down the viscosity chinyugi the feed oil, the contact surface of the fat-soluble vitamins in combination with lecithin can do well to increase in order to uniformly bond the chinyugi and maintenance of lecithin. Emulsified with a stirrer in the state of low viscosity by heating up to the lowest viscosity, so that the lecithin lipophilic group can be uniformly emulsified as the contact rate of fats and fats is increased. The cohesion between particles can be overcome to prevent oil separation. Both hydrophilic emulsion mixtures and lipophilic emulsion mixtures were prepared in a heated state. When the lipophilic emulsion mixture is added while stirring in a stirrer, the lipophilic group of the hydrophilic emulsifier is bound to the feed fats and fat-soluble vitamins among the lecithin molecules. Hydrophilic emulsifier 40 ° C, the hydrophilic emulsified admixture is uniformly secondary and secondary because the contact rate at which the lipophilic group of the hydrophilic emulsified admixture can bind to the fat or oil component of the lipophilic admixture increases because the agitation is stirred with the stirrer at the lowest viscosity. When the hydrophilic emulsion mixture is stirred with a stirrer and the lipophilic emulsion mixture is added and emulsified, the emulsion is formed, but the temperature is high and the viscosity of the lecithin is low. It is not firmly combined with fat. In order to solidify this bond, the viscosity of fats and oils, emulsifiers and lecithin should be increased. When the temperature is lowered again to increase the viscosity, the viscosity of feed fats, fat-soluble vitamins, lecithin, and emulsifiers increases, and the emulsion film is retracted. As the dense and tertiary emulsion film exhibits a strong viscosity, the emulsion film is matured in a solid state. The air temperature of the aging chamber is aged between 17-20 ° C for at least 24 hours to increase the viscosity of the emulsifier constituting the tertiary emulsion film. In the absence of fat and fat-soluble vitamins, the lipophilic group of the hydrophilic emulsified mixture maintains the binding strength with the fat and fat-soluble vitamins for feed. Emulsifying, feed fat and fat soluble ratio Reducing the content of amine and increasing the amount of water makes the emulsion more firm.

Example 1

Preliminary emulsification step 1: lipophilic emulsion preparation formulation process (oil phase production process)

70% of refined fish oil, liver oil, squid oil and squid liver oil (hereinafter referred to as fish oil) were added to a reserve tank. To this was added 5% of Lecithin and 0.1% of Ethoxyquin (Antioxidant). The mixture was stirred to ensure uniform mixing while warming to 70-80 ° C. The temperature was the temperature at which the viscosity of the lecithin, ethoxyquine, fish oil was the lowest and the mixing was good. The temperature was then cooled to 30-40 ° C. and maintained at that temperature and stirred at 1000 rpm. The temperature was appropriate at a temperature at which lecithin and oils and fats were uniformly mixed.

Preliminary Emulsification Step 2: Hydrophilic Emulsion Mixture Preparation Process (Water Phase Manufacturing Process)

21.15% of water was added to the stirrer. 3.75% of a hydrophilic emulsifier mixture having an HLB value of 15 and a hydrophilic emulsifier mixture having an HLB value of 16 were added and stirred at 3000 rpm while the temperature was heated to 45-55 ° C. to completely dissolve the emulsifier in water. After dissolution, the temperature was maintained at 30-40 ° C. However, the temperature should be the same as the oil phase.

Emulsification process

The oil phase was added while stirring the stirrer containing the water phase at 1000 rpm. The feed rate was slowly over 10 minutes and the temperature was maintained at 30-40 ℃. If it was added all at once, it could be emulsified into W / O type, so it had to be slowly added. After the oil phase was added, the stirrer was stirred for 30 minutes or more at 3000 rpm or more. The finished product was changed into a gel type and completely changed into a hydrophilic emulsion oil. Aging process

The finished product prepared in the emulsification process was sealed with a stopper in a state filled with a container so that there is no contact of air and left for 24 hours at 17-20 ℃. In this process, since the binding force between the hydrophilic emulsion mixed formulation and fish oil is increased and the emulsion film shrinks, the phase of the particles becomes stronger without collapsing even upon impact.

Example 2

In order to make the emulsion more solid, the feed fat was emulsified as follows.

Pre-emulsification process 1: oil phase manufacturing process

65% of refined fish oil, liver oil, squid oil and squid liver oil (hereinafter referred to as fish oil) were added to a reserve tank. To this was added 5% lecithin and 0.1% ethoxyquine (antioxidant). The mixture was stirred to ensure uniform mixing while warming to 70-80 ° C. The temperature was the temperature at which the viscosity of the lecithin, ethoxyquine and fats and oils was the lowest, and the mixing was good. The temperature was then cooled to 30-40 ° C. to maintain this temperature and stirred at 1000 rpm. At this temperature, the lecithin and oils and fats mixed uniformly were well combined. Preliminary Emulsification Process 2: Water Production Process

26.15% of water was added to the stirrer.

3.75% of a hydrophilic emulsifier mixture having an HLB value of 15 and a hydrophilic emulsifier mixture having an HLB value of 16 were added and stirred at 3000 rpm while the temperature was heated to 45-55 ° C. to completely dissolve the emulsifier in water. After dissolution, the temperature was maintained at 30-40 ° C. However, the temperature should be the same as the oil phase. Emulsification process

The oil phase was added while mixing the stirrer containing the water phase at 1000 rpm. The feed rate was slowly over 10 minutes and the temperature had to be maintained at 30-40 ° C. If it was added all at once, it could be emulsified into W / O type, so it had to be slowly added. After the oil phase was added, the stirrer was stirred for 30 minutes or more at 3000 rpm or more. The finished product was changed into a gel type and completely changed into a hydrophilic emulsion oil. Aging process

The finished product prepared in the emulsification process was sealed with a stopper in a state filled with a container so that there is no contact of air and left at 17-20 ° C. for 24 hours. In this process, since the binding force between the hydrophilic emulsion mixed formulation and fish oil is increased and the emulsion film shrinks, the phase of the particles becomes stronger without collapsing even upon impact.

Example 3

In order to stabilize the oxidized fat-soluble vitamins, an emulsion film was coated as follows.

Pre-emulsification process 1: oil phase manufacturing process

70% of the liquid fat-soluble vitamins (vitamins E, A, D3, K) were added to the reserve tank. To this was added 5% lecithin and 0.1% ethoxyquine (antioxidant). The mixture was stirred to ensure uniform mixing while warming to 70-80 ° C. The temperature was the temperature at which the viscosity of the lecithin, ethoxyquine, fat-soluble vitamin was the lowest, and the mixing was good. The temperature was then cooled to 30-40 ° C. and stirred at 1000 rpm while maintaining the temperature. At this temperature, the lecithin and fat soluble vitamins mixed uniformly were well combined.

Preliminary Emulsification Process 2: Water Production Process

21.15% of water was added to the stirrer.

A hydrophilic emulsifier having a HLB value of 15 and a 3.75% mixture of a hydrophilic emulsifier having a HLB value of 16 were charged and stirred at 3000 rpm while the temperature was heated to 45-55 ° C. to completely dissolve the emulsifier in water. After dissolution, the temperature was maintained at 30-40 ° C. However, the temperature had to be the same as the oil phase.

Emulsification process

What was produced in the preliminary emulsification step 1 was introduced into the oil phase while stirring at 1000 rpm with a stirrer. The feed rate was slowed to 10 minutes or more. At this time, if it was added all at once, it could be emulsified into W / O type, so it had to be slowly added. After the oil phase was added, the mixture was stirred for 30 minutes or more at 3000 rpm or more. The finished product was changed into a gel type and completely changed into a hydrophilic emulsion oil. Aging process

The finished product prepared in the emulsification process was sealed in a container filled with air so that there is no contact with air at all and left at 17-20 ° C. for 24 hours. In this process, since the binding force between the hydrophilic emulsion mixed formulation and fish oil is increased and the emulsion film shrinks, the phase of the particles becomes stronger without collapsing even upon impact.

Example 4

In order to harden the emulsion film, the fat-soluble vitamin was emulsified as follows.

Pre-emulsification process 1: oil phase manufacturing process

65% of liquid fat-soluble vitamins (vitamins E, A, D3, K) were added to the reserve tank. To this was added 5% lecithin and 0.1% ethoxyquine (antioxidant).

Stir to ensure uniform mixing while warming to 70-80 ° C. At this temperature, the lecithin, ethoxyquine, fat soluble vitamins were the lowest and the mixing was well. Thereafter, the temperature was cooled to 30-40 ° C. and stirred at 1000 rpm while maintaining the temperature. At this temperature, the lecithin and fat-soluble vitamins mixed uniformly were well combined.

Preliminary Emulsification Process 2: Water Production Process

26.15% of water was added to the stirrer.

A hydrophilic emulsifier having a HLB value of 15 and a 3.75% mixture of a hydrophilic emulsifier having a HLB value of 16 were charged and stirred at 3000 rpm while the temperature was heated to 45-55 ° C. to completely dissolve the emulsifier in water. After dissolution, the temperature was maintained at 30-40 ° C. However, the temperature had to be the same as the oil phase.

Emulsification process

The oil phase was added while stirring what was produced in the preliminary emulsification process 1 at 1000 rpm. The feed rate was settled to 10 minutes or more. If it was added all at once, it could be emulsified into W / O type, so it had to be slowly added. After the oil phase was added, the mixture was stirred for 30 minutes or more at 3000 rpm or more. The finished product was changed into a gel type and completely changed into a hydrophilic emulsified oil. Aging process

The finished product prepared in the emulsification process was sealed with a stopper in a state filled with a container so that there is no contact of air and left at 17-20 ° C. for 24 hours. In this process, since the binding force between the hydrophilic emulsion mixed formulation and fish oil is increased and the emulsion film shrinks, the phase of the particles becomes stronger without collapsing even upon impact.

Example 5

Diphenyl Dimethyl Dicarboxylate, a poorly water-soluble substance, has a low digestive absorption rate and causes vomiting due to digestive disorders when ingested by animals. After emulsification. Preliminary emulsification step 1: process for producing oil phase

Feed fat: 70% of a mixed solution of triacetin (1.5: 1) was stirred at 1000 rpm at a temperature of 60 ℃. Here triacetin (Triacetin) was used as an organic solvent. To the stirred solution was added 0.7% of BDD (1/100 times of the mixed solution). After addition, the mixture was stirred at 3000 rpm for 10 minutes while the temperature was raised to 60 ° C. 5% of lecithin was added thereto, followed by stirring for 10 minutes at 3000 rpm. Preliminary Emulsification Process 2: Water Production Process

20.55% of water was added to the stirrer.

3.75% of a hydrophilic emulsion mixture having an HLB value of 15-16 was added thereto, and the emulsion was completely dissolved in water by stirring at 3000 rpm while warming the temperature to 45-55 ° C. After dissolution, the temperature was maintained at 30-40 ° C. However, the temperature had to be the same as the oil phase.

Emulsification process

What was produced in the preliminary emulsification step 1 was introduced into the oil phase while stirring at 1000 rpm with a stirrer. The feed rate was slowed to 10 minutes or more. If it was added all at once, it could be emulsified into W / O type, so it had to be slowly added. After all the oil phase was added, the mixture was stirred for 30 minutes or more at 3000 rpm or more. Aging process

The finished product prepared in the emulsification process was sealed with a stopper in a state filled with a container so that there is no contact of air and left at 17-20 ° C. for 24 hours. In this process, the binding force between the hydrophilic emulsion mixed formulation and the fish oil is increased and the emulsion film shrinks, so that the phase of the particles is stronger without impact collapse.

Example 6

To further solidify the emulsion, feed fat was emulsified as follows. Preliminary emulsification step 1: process for producing oil phase

Feed fat: 65% of the mixed solution of triacetin (Triacetin) 1.5: 1 was stirred at 1000rpm at 60 ℃. Here triacetin was used as the organic solvent. To the stirred solution was added 0.65% of BDD (1/100 times of the mixed solution). After addition, the mixture was stirred at 3000 rpm for 10 minutes while the temperature was raised to 60 ° C. Lecithin 5% was added thereto and stirred at 3000 rpm for 10 minutes. Preliminary Emulsification Process 2: Water Production Process

25.6% of water was added to the stirrer.

3.75% of a hydrophilic emulsion mixture having an HLB value of 15-16 was added thereto, and the emulsion was completely dissolved in water by stirring at 3000 rpm while warming the temperature to 45-55 ° C. After dissolution, the temperature was maintained at 30-40 ° C. However, the temperature had to be the same as the oil phase.

Emulsification process

What was produced in the preliminary emulsification step 1 was introduced into the oil phase while stirring at 1000 rpm with a stirrer. The feed rate was slowed to 10 minutes or more. If it was added all at once, it could be emulsified into W / O type, so it had to be slowly added. After all the oil phase was added, the mixture was stirred for 30 minutes or more at 3000 rpm or more. Aging process

The finished product prepared in the emulsification process was sealed with a stopper in a state filled with a container so that there is no contact of air and left at 17-20 ° C. for 24 hours. In this process, the binding force between the hydrophilic emulsion mixed formulation and the fish oil is increased and the emulsion film shrinks, so that the phase of the particles is stronger without impact collapse.

As described above, according to the present invention, it is possible to emulsify feed fats, fat-soluble vitamins, and poorly soluble substances into O / W type using lecithin and emulsifiers, thereby fundamentally preventing the oxidation reaction of fats added to the feeds. Vitamin, lecithin, and poorly soluble substances can be prevented from being destroyed by gastric acid, and lecithin promotes the fat metabolism of liver cells, thereby increasing the metabolism of feed fats, fat-soluble vitamins, and poorly soluble substances, thereby improving animal health and fat-soluble In addition to reducing the amount of vitamins added to the absorption rate of poorly soluble substances such as video, it can be effectively used in the treatment of diseases.

Claims (2)

Preparing an oil phase by stirring and adding 5% of vegetable lecithin to feed fat or fat-soluble vitamins; Preparing an aqueous phase by adding and stirring 3.75% of an emulsifier having an HLB value of 15-16 to water; Stirring and emulsifying the oil phase while stirring the aqueous phase; And Method of emulsifying fats and fats and fats for feed using lecithin and emulsifier, characterized in that the step of sealing the stirring solution of the step so that there is no contact with air and left for 24 hours at 17-20 ℃. The method of claim 1, wherein the step of preparing the oil phase is added with 0.1% ethoxyquine together with the vegetable lecithin, the temperature is heated to 70-80 ℃ and stirred and then cooled to 30-40 ℃ and stirred again Wherein the step of preparing the aqueous phase comprises emulsifying the feed fat and fat-soluble vitamins using lecithin and emulsifier, wherein the step of preparing the aqueous phase comprises stirring with warming at 45-55 ° C. after adding the emulsifier to water.