WO2023016442A1 - 一种复配增稠剂及其应用 - Google Patents
一种复配增稠剂及其应用 Download PDFInfo
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- WO2023016442A1 WO2023016442A1 PCT/CN2022/111100 CN2022111100W WO2023016442A1 WO 2023016442 A1 WO2023016442 A1 WO 2023016442A1 CN 2022111100 W CN2022111100 W CN 2022111100W WO 2023016442 A1 WO2023016442 A1 WO 2023016442A1
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- WIPO (PCT)
- Prior art keywords
- gum
- gellan gum
- rhamnose
- film
- gellan
- Prior art date
Links
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 44
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- 235000010492 gellan gum Nutrition 0.000 claims abstract description 134
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- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims description 98
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims description 98
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- 239000000523 sample Substances 0.000 description 10
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- 235000011187 glycerol Nutrition 0.000 description 6
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- 230000008719 thickening Effects 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Definitions
- the invention relates to a compound thickener comprising rhamnose gum and gellan gum and a preparation method thereof.
- the present invention also relates to the application of the compound thickener in the preparation of food, beverage, medicine, nutritional product, personal care product or pet food, and the food, drink, medicine, Nutritional, personal care or pet food.
- Rhamnose gum and gellan gum (Gellan gum) are both microbial polysaccharides produced by the fermentation of Sphingomonas, whose main chain consists of four sugar repeating units glucose, glucuronic acid and rhamnose by 2 :1:1 ratio composition.
- High acyl gellan gum has an L-glyceryl group attached to the 3-glucose residue, while rhamnose gum has a disaccharide side chain attached to this position.
- the similar chemical structure gives rhamnose gum and gellan gum some similar properties.
- Both rhamnose gum and gellan gum have strong thermal stability, even when the temperature is higher than 100 °C, their solutions still show high viscosity, and they also have good acid and alkali resistance and rheology. characteristic.
- Gellan gum as a hydrocolloid fermented by microorganisms, has more application potential and value in the modern food industry than gelatin and other animal-sourced hydrocolloids.
- the amount of gellan gum used as a gelling agent is small, the addition amount is It can form a gel at 0.1%-0.3%, and is widely used in food or non-food fields.
- hydrophilic colloids have been used as food improvers in a wide range of food categories.
- multiple colloids can also be used in combination.
- CN104721170A discloses a mixed glue A chewable soft capsule, in which gellan gum and gelatin are compounded, and the gelling performance of the obtained matrix has synergistic effect.
- the market products are becoming more and more diversified, and the demand for colloid properties is also becoming more and more diversified. How to improve or improve the functions of food and other products by combining hydrophilic colloids with different characteristics and making up for the deficiency of a single colloid through complementary or synergistic effects The need for sex is still there.
- the invention provides a compound thickener, which comprises rhamnose gum and gellan gum, wherein the rhamnose gum accounts for 50%-95% of the total weight of the rhamnose gum and gellan gum. %.
- rhamnose gum can account for 50%-90%, 60%-90%, 70%-90%, 80%-90%, 50%-95%, 60%-95%, 70%-95%, 75%-85%, or 80%-95%, preferably, wherein rhamnose gum accounts for the total weight of rhamnose gum and gellan gum 60%-95% of.
- rhamnose gum can account for 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, or 50% of the total weight of rhamnose gum and gellan gum.
- the rhamnose gum in the compound thickener accounts for 60%-95% of the total weight of the rhamnose gum and gellan gum. In one embodiment of the present invention, the rhamnose gum in the compound thickener accounts for 65%-95% of the total weight of the rhamnose gum and gellan gum. In one embodiment of the present invention, the compound thickener is mainly composed of rhamnose gum and gellan gum compounded according to the stated ratio.
- the term thickener refers to a substance that can increase the viscosity of the system, which can keep the system in a uniform and stable suspension state, or an emulsified state, or form a gel.
- the compound thickener may also contain other components, such as one or more of dispersants and stabilizers.
- the thickener can further contain a dispersant that reduces colloidal aggregation, and the dispersant can be one or more of sugars, alkali agents, alkali metal salts, organic acid salts, and inorganic acid salts , the dispersant can also be water.
- the compound thickener may or may not contain other thickener components, such as gum arabic, gelatin, guar gum, carrageenan, xanthan gum, pectin, locust bean gum, sodium alginate, tamarind One or more of glue, agar, chitosan, carboxymethyl cellulose, curdlan gum, tara gum and konjac gum.
- the compound thickener does not contain gelatin.
- the compound thickener may contain at least 2% (weight ratio) of rhamnose gum and gellan gum.
- the compound thickener may contain 80% (by weight) or more of rhamnose gum and gellan gum.
- the thickening component of the compound thickener mainly consists of rhamnose gum and gellan gum.
- the compound thickener is powder.
- high acyl gellan gum refers to gellan gum in the form of high acyl gellan gum directly extracted from gellan gum fermentation liquid without deacylation treatment, and can be interchanged with “natural gellan gum” in this application use instead.
- low acyl gellan gum refers to gellan gum from which acyl groups have been removed through deacylating treatment during the extraction process, and can be used interchangeably with “deacylated gellan gum” in this application.
- gellan gum having an acyl group content between high acyl gellan gum and low acyl gellan gum is referred to as "partially deacylated gellan gum".
- the gellan gum in the compound thickener of the present invention can be high acyl gellan gum, low acyl gellan gum and/or partially deacylated gellan gum.
- the gellan gum in the compound thickener comprises partially deacylated gellan gum.
- the compound thickener mainly includes rhamnose gum and partially deacylated gellan gum.
- One aspect of the present invention provides a method for preparing the compound thickener, comprising the following steps:
- a dispersant is added.
- the weighing and mixing can be performed according to conventional methods in the art.
- One aspect of the present invention is to provide a product containing the compound thickener, and the product may be food, beverage, pharmaceutical, nutritional product, personal care product or pet food.
- the food may be desserts, candies, dairy products or beverages.
- the product can also be a delivery system for drugs or nutrients, such as soft capsules.
- the personal care product can be a skin care (eg face mask), oral care, or hair care product.
- rhamnose gum and gellan gum may be present in an amount of 0.01%-5% of the total weight of the product, preferably in an amount of 0.02%-4% of the total weight of the product. It is present in an amount, more preferably, in an amount ranging from 0.3% to 2.5% of the total weight of the product.
- One aspect of the present invention is to provide a method for preparing a product, which may be food, beverage, pharmaceutical, nutritional product, personal care product or pet food, and the compound thickener is used in the preparation process .
- the amount of the compound thickener can be based on rhamnose gum and gellan gum accounting for 0.01%-5% of the total weight of the system to be added, preferably 0.02%-4%, more preferably 0.3%-2.5% .
- One aspect of the present invention is to provide a soft capsule film gel, which comprises rhamnose gum and gellan gum, wherein rhamnose gum accounts for 50% of the total weight of rhamnose gum and gellan gum in the gel %-95%, such as 65%-90%, 70-90%, 75%-90%, 80%-90%, 65%-95%, 70-95%, 75%-95%, 80%-95 %, or 85%-95%, such as 65%, 70%, 75%, 80%, 85%, 90%, or 95%, preferably, rhamnose gum accounts for the total weight of rhamnose gum and gellan gum 70%-95%, more preferably, account for 75%-95% of the total weight of rhamnose gum and gellan gum.
- the gellan gum in the film gelling agent can be high acyl gellan gum, low acyl gellan gum and/or partially deacylated gellan gum, preferably, the gellan gum in the film film gelling agent comprises part Deacylated gellan gum.
- the film gel can further contain or not contain other colloids, such as gum arabic, gelatin, guar gum, carrageenan, xanthan gum, pectin, locust bean gum, sodium alginate, One or more of muscovy gum, agar, chitosan, carboxymethyl cellulose, curdlan gum, tara gum and konjac gum, preferably gelatin-free.
- the present invention also provides a soft capsule film comprising the film gel.
- the film of the soft capsule also contains matrix, plasticizer and water (such as deionized water).
- the capsule film of the soft capsule comprises 1.5-3.5% of the film gel, 20%-45% of the matrix, 7%-20% of the plasticizer, and 35% - 55% deionized water, said proportions are in weight percent.
- the membrane gel mainly includes rhamnose gum and gellan gum, the base is dextrin, and the plasticizer is glycerin, and the soft capsules can be prepared by matching each part according to a certain weight ratio film.
- the dextrin is a starch decomposition product obtained by heating or acid treatment of starch, and the dextrin has no gelation effect, and can be combined with a gelling agent as a matrix to form a stable and strong gel network structure; the glycerin As a plasticizer, it can enhance the fluidity of the capsule film solution, so that the capsule film has sufficient fluidity during the preparation process.
- the present invention also provides a soft capsule, the film of which contains the film gel of the present invention.
- One aspect of the present invention provides a method for preparing a soft capsule film, comprising the steps of:
- step b) disperse the mixture obtained in step a) into a solution of plasticizer and deionized water, and stir evenly;
- the film gel mainly includes rhamnose gum and gellan Gum, and rhamnose gum accounts for 50%-95% of the total weight of rhamnose gum and gellan gum, such as 65%-90%, 70-90%, 75%-90%, 80%-90%, 65% %-95%, 70-95%, 75%-95%, 80%-95%, or 85%-95%, such as 65%, 70%, 75%, 80%, 85%, 90%, or 95% %, preferably, rhamnose gum accounts for 70%-95% of the total weight of rhamnose gum and gellan gum, more preferably, accounts for 75%-95% of the total weight of rhamnose gum and gellan gum.
- the gellan gum in the film gelling agent can be high acyl gellan gum, low acyl gellan gum and/or partially deacylated gellan gum, preferably, the gellan gum in the film film gelling agent comprises part Deacylated gellan gum.
- the preparation method of the soft capsule film may comprise the following steps: taking rhamnose gum, gellan gum and dextrin by weight ratio, fully mixing; dispersing the mixture into glycerin and deionized water solution, stir evenly to obtain a matrix solution; place the evenly stirred matrix solution in a water bath set at about 95°C, and heat it for 1.5-4 hours; after heating, pour the glue into the mold and wait for the mold to The glue in is cooled to room temperature and placed overnight, wherein the weight ratio of rhamnose gum and gellan gum: dextrin: glycerol: deionized water is 1.5-3.5: 20-45: 7-20: 35-55, and The rhamnose gum accounts for 70%-95% of the total weight of
- the present invention also provides the use of the compound thickener as a film gel in the preparation of the soft capsule film.
- the inventors found that by compounding rhamnose gum and gellan gum in a specific ratio, a synergistic viscosity-increasing effect can be produced.
- the synergistic viscosity-increasing effect is reflected in the compounding of rhamnose gum and gellan gum according to a specific ratio, and after being prepared into a solution of a certain concentration, the viscosity of the solution is higher than that of using rhamnose gum alone or using gellan gum alone at the same colloid concentration.
- the gellan gum can be high-acyl gellan gum, low-acyl gellan gum and/or partially deacylated gellan gum, all of which can produce a synergistic viscosity-increasing effect.
- the gellan gum is partially deacylated gellan gum. cold glue.
- rhamnose gum and gellan gum are compounded, rhamnose gum accounts for 50%-95% of the total weight of rhamnose gum and gellan gum, such as 50%-90%, 60%-90%, 70%- 90%, 80%-90%, 50%-95%, 60%-95%, 70%-95%, 75%-85%, or 80%-95%.
- the concentration of the solution may be 0.01%-5% (weight ratio), preferably 0.02%-4% (weight ratio), more preferably 0.3%-2.5% (weight ratio).
- the viscosity of the solution configured after the compounding of the rhamnose gum and gellan gum is higher than the viscosity of the solution when the rhamnose gum or gellan gum is used alone at the same concentration can be increased by at least about 5%, 6%, 7%, 8%, 9%, 10%, 15%, or 20%.
- a rheometer can be used to test the viscosity of the solution, and the test conditions are shear rate of 100 1/s, test temperature of 85°C, strain: 2%, and frequency: 1Hz.
- the viscosity of the high acyl gellan gum can be 0.4 Pa ⁇ s-1.5 Pa ⁇ s
- the partially deacylated gellan gum The viscosity of the low-acyl gellan gum can be 0.05 Pa ⁇ s-0.5 Pa ⁇ s
- the viscosity of the low-acyl gellan gum can be 0.001 Pa ⁇ s-0.08 Pa ⁇ s
- the viscosity of the rhamnose gum can be 0.1 Pa ⁇ s- 0.8 Pa ⁇ s.
- the viscosity is measured according to the following method: compound rhamnose gum and gellan gum in a specific ratio, mix them, put them into deionized water, and disperse them evenly to form a solution; heat the solution to 85°C , keep warm for 1 minute, add the solution to the rheometer, and start the test in the set composite viscosity test mode, where the shear rate is 100 1/s, the test temperature is 85 °C, the strain is 2%, and the frequency is 1 Hz.
- the total concentration of rhamnose gum and gellan gum in the solution can be 0.5%-3% (weight ratio), preferably 1.0%-2.5% (weight ratio).
- the inventors also found that by compounding specific ratios of rhamnose gum and gellan gum, their gel properties also have synergistic effect.
- the synergistic effect is reflected in that the gel strength of the compound composition is higher than that of rhamnose gum or gellan gum alone under the same conditions. Specifically, when the composition is used as a film gel of the soft capsule, the strength of the film of the soft capsule can be enhanced.
- the rhamnose gum in the film gel agent accounts for 50%-95% of the total weight of rhamnose gum and gellan gum in the gel agent, such as 65%-90%, 70-90%, 75%-90% , 80%-90%, 65%-95%, 70-95%, 75%-95%, 80%-95%, or 85%-95%, such as 65%, 70%, 75%, 80%, 85%, 90%, or 95%, preferably, rhamnose gum accounts for 70%-95% of the total weight of rhamnose gum and gellan gum, more preferably, accounts for the total weight of rhamnose gum and gellan gum 75%-95% of.
- the gellan gum in the film gelling agent can be high acyl gellan gum, low acyl gellan gum and/or partially deacylated gellan gum, preferably, the gellan gum in the film film gelling agent comprises part Deacylated gellan gum.
- Gellan gum is used alone as a gelling agent in the soft capsule film, and the elasticity is usually not good; rhamnose gum is used alone, because its gel temperature is high, so the operation is not convenient enough; and the use of rhamnose gum and The compound thickener of gellan gum is used as a gelling agent, and the film strength can be higher than that of rhamnose gum or gellan gum alone, which is higher than that of rhamnose gum or gellan gum alone Alternatively, using the film gel of the present invention can increase film strength by at least about 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, or 20% %.
- the gel strength and elasticity can be measured by a texture analyzer.
- the gel strength refers to the maximum pressure value that the gel can bear within a certain strain range per unit area.
- Gel elasticity refers to the distance that the probe moves from the time when the texture analyzer probe touches the rubber block to the measurement of the gel strength/the distance from when the texture analyzer probe touches the rubber block to the measurement of the probe movement under the set strain, the moving distance Ratio can reflect elasticity.
- the texture analyzer can be used for testing according to the following settings: probe P/1KS, strain 95%, trigger force 5g, pre-test speed 1mm/sec, test speed 1mm/sec, and post-test speed 10mm/sec.
- the compound thickener of the present invention by compounding rhamnose gum and gellan gum in a specific proportion, can produce the effect of synergistic thickening, and can achieve a thickening effect with a smaller amount of colloid than using a kind of hydrophilic colloid alone. More prominent tackifying properties and cost savings.
- the gel performance of the compound thickener of the present invention also has synergistic effect. When applied to the film of soft capsules as a film gel, the resulting capsule film is better than that of rhamnose gum or gelatin alone. The film strength of the capsules formed by cold glue is better and maintains good elasticity.
- FIG. 1 Viscosity test results.
- Rhamnose gum, gellan gum, rhamnose gum and gellan gum composition (rhamnose gum addition ratio is respectively 40%, 60% and 80%) are fully hydrated in deionized water by 1.2% concentration, Scanning test results of viscosity change with time on rheometer after heating.
- the present invention is further illustrated by way of examples. These descriptions are only exemplary and intended to illustrate the present invention, not to limit the protection scope of the present invention.
- the rhamnose gum used in the examples was purchased from Zhejiang DSM Zhongken Biotechnology Co., Ltd., and the gellan gum was GELLANEER HS gellan gum purchased from Zhejiang DSM Zhongken Biotechnology Co., Ltd.
- ⁇ * is the viscosity measured in the oscillating mode of the rheometer, which reflects the viscoelasticity of the solution.
- the rheological test method is: shear rate 100 1/s, test temperature 85°C, strain: 2%, frequency: 1Hz.
- Embodiment 2 Colloid strength and elasticity in capsule system
- Experimental method Mix 2.5% film gel with 36.5% maltodextrin (MD20, Baolingbao Biological Co., Ltd.), then pour 14% glycerin into 47% deionized water and stir evenly. Put the evenly mixed powder into the glycerin solution and stir well.
- the 2.5% membrane gel agent in each group of experiments is: 2.5% gellan gum, 2.5% rhamnose gum, and a gel agent with a gellan gum ratio of 2:3, 2.5% rhamnose gum, and gellan gum.
- Gel strength refers to the maximum pressure value that the gel can withstand within a certain strain range on a unit area.
- Gel elasticity refers to the distance that the probe moves from the time when the texture analyzer probe touches the rubber block to the measurement of the gel strength/the distance from when the texture analyzer probe touches the rubber block to the measurement of the probe movement under the set strain, the moving distance Ratio can reflect elasticity.
- the test method is: probe P/1KS, strain 95%, trigger force 5g, speed before test 1mm/sec, speed 1mm/sec after test, speed 10mm/sec after test. The test results are shown in Table 1.
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Abstract
本发明涉及一种包含鼠李糖胶和结冷胶的复配增稠剂，该复配增稠剂中鼠李糖胶占鼠李糖胶和结冷胶总重量的50％-95％。所述复配增稠剂中鼠李糖胶和结冷胶的组合使用产生协同作用，增粘性能显著提高。所述复配增稠剂可应用于食品、饮料、药品和个人护理品等产品中，所述复配增稠剂作为凝胶剂应用于软胶囊的皮膜中时，皮膜强度和皮膜弹性更佳。
Description
本发明涉及一种包含鼠李糖胶和结冷胶的复配增稠剂及其制备方法。本发明还涉及所述复配增稠剂在制备食品、饮料、医药品、营养品、个人护理品或宠物食品中的应用，以及包含所述复配增稠剂的食品、饮料、医药品、营养品、个人护理品或宠物食品。
鼠李糖胶(Rhamsan gum)和结冷胶(Gellan gum)均是由鞘氨醇单胞菌发酵产生的微生物多糖，其主链由四糖重复单元葡萄糖、葡萄糖醛酸和鼠李糖按2：1：1比例组成。高酰基结冷胶在3键葡萄糖残基上连接了一个L-甘油基，而鼠李糖胶在此位置上连接了一个二糖侧链。相似的化学结构使得鼠李糖胶和结冷胶具备某些相似的特性。鼠李糖胶和结冷胶均具有较强的热稳定性，即使在温度大于100℃的条件下其溶液依旧呈现较高的粘性，二者还具备较好的耐酸碱性和流变学特性。结冷胶作为微生物发酵而成的亲水胶体，在现代食品工业中比明胶此类动物来源的亲水胶体更具应用潜力和价值，另因结冷胶作为凝胶剂用量小，添加量为0.1％-0.3％时即可形成凝胶，被广泛应用于食品或非食品领域。而鼠李糖胶在食品技术领域的应用鲜有报道。
当前，已有众多亲水胶体作为食品改良剂应用在广泛的食品类目中，除单独使用一种胶体可改良食品质构外，多种胶体也可以配合使用，如CN104721170A公开了一种混合胶咀嚼型软胶囊，其中结冷胶与明胶复配，所得基质的胶凝性能具有协同增效性。然而，市场产品日益多样化，对于胶体性质的需求也日渐多样化，如何通过将具有不同特性的亲水胶体组合使用并通过互补或协同作用弥补单一胶体的不足，达到提高或改善食品等产品功能性的需求仍然存在。
发明内容
本发明提供了一种复配增稠剂，所述复配增稠剂包含鼠李糖胶和结冷胶，其中鼠李糖胶占鼠李糖胶和结冷胶总重量的50％-95％。所述复配增稠剂中，鼠李糖胶可以占鼠李糖胶和结冷胶总重量的50％-90％、60％-90％、70％-90％、80％-90％、50％-95％、60％-95％、70％-95％、75％-85％、或80％-95％,优选地，其中鼠李糖胶占鼠李糖胶和结冷胶总重量的60％-95％。所述复配增稠剂中，鼠李糖胶可以占鼠李糖胶和结冷胶总重量的50％、55％、60％、65％、70％、75％、80％、85％、90％或95％。本发明的一个实施例中，所述复配增稠剂中鼠李糖胶占鼠李糖胶和结冷胶总重量的60％-95％。本发明的一个实施例中，所述复配增稠剂中鼠李糖胶占鼠李糖胶和结冷胶总重量的65％-95％。本发明的一个实施例中，所述复配增稠剂主要由鼠李糖胶和结冷胶按所述比例复配而成。
本发明中，术语增稠剂是指能够增加物系粘度的物质，可使物系保持均匀稳定的悬浮状态，或乳浊状态，或形成凝胶。
可选的，所述复配增稠剂中还可以含有其他成分，如分散剂、稳定剂中的一种或多种。本发明中，所述增稠剂中可以进一步含有减少胶体聚集的分散剂，所述分散剂可以是糖类、碱剂，碱金属盐，有机酸盐，无机酸盐中的一种或多种，所述分散剂也可以是水。所述复配增稠剂中可以含有或不含有其他增稠剂成分，如阿拉伯胶、明胶、瓜儿豆胶、卡拉胶、黄原胶、果胶、刺槐豆胶、海藻酸钠、罗望子胶、琼脂、壳聚糖、 羧甲基纤维素、可得然胶、刺云豆胶和魔芋胶中的一种或多种，优选地，所述复配增稠剂中不含有明胶。所述复配增稠剂中可至少含有2％(重量比)的鼠李糖胶和结冷胶。所述复配增稠剂中可含有80％(重量比)或以上的鼠李糖胶和结冷胶。优选地，所述复配增稠剂的增稠成分主要由鼠李糖胶和结冷胶组成。在本发明的一个实施例中，所述复配增稠剂是粉末。
本发明中，“高酰基结冷胶”是指从结冷胶发酵液中直接提取的未经脱酰处理的高酰形式的结冷胶，在本申请中与“天然结冷胶”可以互换使用。本发明中，“低酰基结冷胶”是指提取过程中经过脱酰基处理脱除了酰基的结冷胶，在本申请中与“脱酰基结冷胶”可互换使用。在本发明中，酰基含量介于高酰基结冷胶和低酰基结冷胶之间的结冷胶被称为“部分脱酰基结冷胶”。本发明所述复配增稠剂中的结冷胶可以是高酰基结冷胶，低酰基结冷胶和/或部分脱酰基结冷胶。优选地，所述复配增稠剂中的结冷胶包含部分脱酰基结冷胶。在本发明的一个实施例中，所述复配增稠剂主要包含鼠李糖胶和部分脱酰基结冷胶。
本发明的一个方面，是提供一种所述复配增稠剂的制备方法，包括以下步骤：
a)按所述重量比称取鼠李糖胶和结冷胶粉末；
b)将称量好的粉末混合均匀；
c)可选地，加入分散剂。
所述称量和混合可以按照本领域的常规方法进行操作。
本发明的一个方面，是提供一种包含所述复配增稠剂的产品，所述产品可以是食品、饮料、医药品、营养品、个人护理品或宠物食品。具体地，所述食品可以是甜品、糖果、乳制品或饮料。所述产品也可以是药物或营养物质的递送系统，如软胶囊。所述个人护理品可以是皮肤护理(如面膜)、口腔护理、或秀发护理产品。所述产品中，鼠李糖胶和结冷胶可以以占所述产品的总重量的0.01％-5％的量存在，优选地，以占所述产品的总重量的0.02％-4％的量存在，更优选地，以占所述产品的总重量的0.3％-2.5％的量存在。
本发明的一个方面，是提供一种产品的制备方法，所述产品可以是食品、饮料、医药品、营养品、个人护理品或宠物食品，其制备过程中使用了所述复配增稠剂。所述复配增稠剂的用量，可以以鼠李糖胶和结冷胶占待添加体系总重量的0.01％-5％计，优选为0.02％-4％，更优选为0.3％-2.5％。
本发明的一个方面，是提供一种软胶囊皮膜凝胶剂,其包含鼠李糖胶和结冷胶，其中鼠李糖胶占凝胶剂中鼠李糖胶和结冷胶总重量的50％-95％，如65％-90％、70-90％、75％-90％、80％-90％、65％-95％、70-95％、75％-95％、80％-95％、或85％-95％，如65％、70％、75％、80％、85％、90％、或95％，优选地，鼠李糖胶占鼠李糖胶和结冷胶总重量的70％-95％，更优选地，占鼠李糖胶和结冷胶总重量的75％-95％。所述皮膜凝胶剂中的结冷胶可以是高酰基结冷胶，低酰基结冷胶和/或部分脱酰基结冷胶，优选地，所述皮膜凝胶剂中的结冷胶包含部分脱酰基结冷胶。本发明中，所述皮膜凝胶剂中可以进一步含有或不含有其他胶体，如阿拉伯胶、明胶、瓜儿豆胶、卡拉胶、黄原胶、果胶、刺槐豆胶、海藻酸钠、罗望子胶、琼脂、壳聚糖、羧甲基纤维素、可得然胶、刺云豆胶和魔芋胶中的一种或多种，优选地，不含有明胶。
本发明还提供一种包含所述皮膜凝胶剂的软胶囊皮膜。所述软胶囊的皮膜中还包含基质，增塑剂和水(如去离子水)。在本发明的一个实施例中，所述软胶囊的胶囊皮膜包含1.5-3.5％的所述皮膜凝胶剂，20％-45％的基质，7％-20％的增塑剂，和35％-55％的去离子水，所述比例为重量百分比。在本发明的一个实施例中，皮膜凝胶剂主要包含 鼠李糖胶和结冷胶，所述基质为糊精，所述增塑剂为甘油，各部分按一定重量比搭配可制备软胶囊皮膜。所述糊精是淀粉经加热或酸处理等得到的淀粉分解物，糊精无凝胶化作用，作为基质可与凝胶剂相结合以形成稳定且较强的凝胶网络结构；所述甘油作为增塑剂可增强胶囊剂皮膜溶液的流动性，使胶囊皮膜在制备过程中有足够的流动性。
本发明还提供一种软胶囊，其皮膜中包含本发明所述的皮膜凝胶剂。
本发明的一个方面，是提供一种软胶囊皮膜的制备方法，包含如下步骤：
a)按重量比称取本发明所述皮膜凝胶剂和基质，并混合；
b)将步骤a)得到的混合物分散入增塑剂和去离子水的溶液中，搅拌均匀；
c)加热保温后导入模具，冷却成型；
其中皮膜凝胶剂：基质：增塑剂：去离子水的重量比为1.5-3.5：20-45：7-20：35-55，所述皮膜凝胶剂主要包含鼠李糖胶和结冷胶，且鼠李糖胶占鼠李糖胶和结冷胶总重量的50％-95％，如65％-90％、70-90％、75％-90％、80％-90％、65％-95％、70-95％、75％-95％、80％-95％、或85％-95％，如65％、70％、75％、80％、85％、90％、或95％，优选地，鼠李糖胶占鼠李糖胶和结冷胶总重量的70％-95％，更优选地，占鼠李糖胶和结冷胶总重量的75％-95％。所述皮膜凝胶剂中的结冷胶可以是高酰基结冷胶，低酰基结冷胶和/或部分脱酰基结冷胶，优选地，所述皮膜凝胶剂中的结冷胶包含部分脱酰基结冷胶。本发明的一个实施例中，软胶囊皮膜的制备方法可包括如下操作步骤：按重量比称取鼠李糖胶、结冷胶与糊精，充分混合；将混合物分散入甘油和去离子水的溶液中，搅拌均匀得到基质溶液；将搅拌均匀的基质溶液置于已设定好的约95℃的水浴锅中，保温加热1.5-4小时；加热完成后将胶液倒入模具中，待模具中的胶液冷却至室温并放置过夜，其中鼠李糖胶和结冷胶：糊精：甘油：去离子水的重量比为1.5-3.5：20-45：7-20：35-55，且鼠李糖胶占鼠李糖胶和结冷胶总重量的70％-95％。
本发明还提供所述复配增稠剂在制备软胶囊皮膜中作为皮膜凝胶剂的用途。
不希望受任何理论或解释的限制，发明人发现，通过将特定比例的鼠李糖胶和结冷胶复配，能够产生协同增粘的效果。所述协同增粘效果体现在将鼠李糖胶和结冷胶按照特定比例复配，配制成一定浓度的溶液后，其溶液黏度高于相同胶体浓度下单独使用鼠李糖胶或单独使用结冷胶时的溶液黏度。所述结冷胶可以为高酰基结冷胶，低酰基结冷胶和/或部分脱酰基结冷胶，皆能产生协同增粘的效果，优选地，所述结冷胶为部分脱酰基结冷胶。鼠李糖胶和结冷胶复配时，鼠李糖胶占鼠李糖胶和结冷胶总重量的50％-95％，如50％-90％、60％-90％、70％-90％、80％-90％、50％-95％、60％-95％、70％-95％、75％-85％、或80％-95％。所述溶液的浓度可以为0.01％-5％(重量比),优选为0.02％-4％(重量比)，更优选为0.3％-2.5％(重量比)。所述鼠李糖胶和结冷胶复配后配置成的溶液黏度相对于相同浓度下单独使用鼠李糖胶或结冷胶时的溶液黏度较高者，其黏度可以提高至少约5％、6％、7％、8％、9％、10％、15％、或20％。
本发明中，可使用流变仪测试溶液黏度，测试条件为剪切速率100 1/s，测试温度85℃，应变：2％，频率：1Hz。本发明中，按照前述测试条件，在1.2％(重量比)的溶液浓度下，所述高酰基结冷胶的黏度可以为0.4帕·秒-1.5帕·秒，所述部分脱酰基结冷胶的黏度可以为0.05帕·秒-0.5帕·秒，所述低酰基结冷胶的黏度可以为0.001帕·秒-0.08帕·秒，所述鼠李糖胶的黏度可以为0.1帕·秒-0.8帕·秒。在本发明的一个实施例中，按照如下方法测定黏度：将鼠李糖胶和结冷胶按特定比例复配，混合后投入去离子水中，分散均匀制成溶液；将溶液升温加热至85℃，保温1分钟，将溶液加至流变仪中，在设定好的复合黏度测试模式下开始测试，其中剪切速率为100 1/s，测试温度85℃，应变2％，频率1Hz。测定黏度时，鼠李糖胶和结冷胶在溶液中的总浓度可以为0.5％-3％(重量比)，优选为1.0％-2.5％(重量比)。
不希望受任何理论或解释的限制，发明人还发现通过将特定比例的鼠李糖胶和结冷胶复配，其凝胶性能也具有协同增效性。所述协同增效性体现在所述复配组合物的凝胶强度高于相同条件下单独使用鼠李糖胶或单独使用结冷胶时的凝胶强度。具体地，所述组合物作为软胶囊的皮膜凝胶剂使用时，可增强软胶囊皮膜的强度。所述皮膜凝胶剂中鼠李糖胶占凝胶剂中鼠李糖胶和结冷胶总重量的50％-95％，如65％-90％、70-90％、75％-90％、80％-90％、65％-95％、70-95％、75％-95％、80％-95％、或85％-95％，如65％、70％、75％、80％、85％、90％、或95％，优选地，鼠李糖胶占鼠李糖胶和结冷胶总重量的70％-95％，更优选地，占鼠李糖胶和结冷胶总重量的75％-95％。所述皮膜凝胶剂中的结冷胶可以是高酰基结冷胶，低酰基结冷胶和/或部分脱酰基结冷胶，优选地，所述皮膜凝胶剂中的结冷胶包含部分脱酰基结冷胶。软胶囊皮膜中单独使用结冷胶作为凝胶剂，通常弹性不佳；单独使用鼠李糖胶，由于其凝胶温度高，导致操作不够便捷；而使用本发明所述包含鼠李糖胶和结冷胶的复配增稠剂作为凝胶剂，皮膜强度可高于单独使用鼠李糖胶或结冷胶的皮膜强度，相对于单独使用鼠李糖胶或结冷胶的皮膜强度较高者，使用本发明所述皮膜凝胶剂可以使皮膜强度提高至少约2％、3％、4％、5％、6％、7％、8％、9％、10％、15％、或20％。
本发明中，凝胶强度及弹性可以由质构仪测得。本发明中，凝胶强度是指在单位面积上凝胶在一定应变范围内所能承受的最大压力值。凝胶弹性是指从质构仪探头接触胶块开始到测得胶强度过程中探头移动的距离/从质构仪探头接触胶块开始到测得在设定应变下探头移动的距离，移动距离比可以反映弹性。具体的，可以按照以下设定利用质构仪进行测试：探头P/1KS,应变95％,触发力5g，测试前速度1mm/sec,测试速度1mm/sec,测试后速度10mm/sec。
本发明所述复配增稠剂，通过将特定比例的鼠李糖胶和结冷胶复配，能够产生协同增粘的效果，用更少量的胶体即能达到比单独使用一种亲水胶体更突出的增粘特性，而且能够节约成本。此外，本发明所述复配增稠剂的凝胶性能也具有协同增效性，在作为皮膜凝胶剂应用于软胶囊的皮膜中时，所得胶囊剂皮膜比单独使用鼠李糖胶或结冷胶所形成的胶囊剂的皮膜强度更佳且保持了良好的弹性。
图1：黏度测试结果。将鼠李糖胶、结冷胶、鼠李糖胶和结冷胶组合物(鼠李糖胶添加比例分别为40％，60％和80％)按1.2％的浓度在去离子水中充分水合，加热后在流变仪上进行黏度随时间变化的扫描测试结果。
本发明进一步用实施例的方式进行说明。这些说明仅是示例性的，旨在说明本发明，不对本发明的保护范围构成限制。实施例中所用鼠李糖胶购自浙江帝斯曼中肯生物科技有限公司，结冷胶为购自浙江帝斯曼中肯生物科技有限公司的GELLANEER HS结冷胶。
实施例1：增粘性
将含有鼠李糖胶、结冷胶、鼠李糖胶和结冷胶组合物(鼠李糖胶添加比例分别为40％，60％和80％)按1.2％的浓度在去离子水中充分水合，加热后在流变仪上进行了黏 度随时间变化的扫描测试，测试结果如图1所示。当鼠李糖胶在鼠李糖胶和结冷胶的组合物中的添加量高于60％时，组合胶体的黏度比单独使用鼠李糖胶或结冷胶时的黏度高。
η
*为在流变仪震荡模式下测得的黏度，其反应了溶液的粘弹性。流变测试方法为：剪切速率100 1/s，测试温度85℃，应变：2％，频率：1Hz。
实施例2：胶囊体系中的胶体强度及弹性
实验方法：将2.5％皮膜凝胶剂与36.5％麦芽糊精(MD20,保龄宝生物股份有限公司)混合均匀，再将14％甘油倒入47％去离子水中搅拌均匀。将混合均匀的粉末投入甘油溶液中充分搅拌。所述2.5％皮膜凝胶剂在各组实验中分别为：2.5％结冷胶、2.5％鼠李糖胶及结冷胶比例为2：3的凝胶剂、2.5％鼠李糖胶及结冷胶比例为3：2的凝胶剂、2.5％鼠李糖胶及结冷胶比例为4：1的凝胶剂及2.5％纯鼠李糖胶。
用质构仪(TA.XT.plus,
)进行凝胶强度及弹性测试。凝胶强度是指在单位面积上凝胶在一定应变范围内所能承受的最大压力值。凝胶弹性是指从质构仪探头接触胶块开始到测得胶强度过程中探头移动的距离/从质构仪探头接触胶块开始到测得在设定应变下探头移动的距离，移动距离比可以反映弹性。测试方法为：探头P/1KS,应变95％,触发力5g，测试前速度1mm/sec,测试速度1mm/sec,测试后速度10mm/sec。测试结果见表1。
表1：凝胶强度及弹性测试结果
由上述结果可见，不同浓度比例的鼠李糖胶和结冷胶组合在模拟胶囊剂皮膜中在皮膜强度和弹性上展现出差异化结果。当凝胶剂中鼠李糖胶在鼠李糖胶和结冷胶中的含量为80％时，软胶囊的皮膜强度显著高于单独使用鼠李糖胶的软胶囊皮膜强度，两种胶体的组合产生了协同作用，提高了软胶囊的皮膜强度，且皮膜保持了理想的弹性。
Claims (14)
- 一种复配增稠剂，包含鼠李糖胶和结冷胶，其中鼠李糖胶占复配增稠剂中鼠李糖胶和结冷胶总重量的50％-95％。
- 一种如权利要求1所述的复配增稠剂，其中所述鼠李糖胶占复配增稠剂中鼠李糖胶和结冷胶总重量的60％-95％。
- 一种如权利要求1所述的复配增稠剂，其中所述鼠李糖胶占复配增稠剂中鼠李糖胶和结冷胶总重量的65％-95％。
- 一种如权利要求1-3任一项所述的复配增稠剂,其中所述结冷胶包含高酰基结冷胶、部分脱酰基结冷胶和/或低酰基结冷胶。
- 一种包含如权利要求1-4任一项所述复配增稠剂的产品,所述产品为食品、饮料、医药品、营养品、个人护理品、或宠物食品。
- 一种如权利要求5所述的产品，其中所述鼠李糖胶和结冷胶以占所述产品的总重量的0.01％-5％的量存在,优选地以占所述产品的总重量的0.02％-4％的量存在。
- 一种软胶囊皮膜凝胶剂,包含鼠李糖胶和结冷胶，其中鼠李糖胶占凝胶剂中鼠李糖胶和结冷胶总重量的50％-95％，优选地70％-95％，更优选地75％-95％。
- 一种如权利要求7所述的皮膜凝胶剂，所述结冷胶包含高酰基结冷胶、部分脱酰基结冷胶和/或低酰基结冷胶。
- 一种包含如权利要求7或8所述皮膜凝胶剂的软胶囊皮膜，所述软胶囊的皮膜中还包含基质、增塑剂和水。
- 一种如权利要求9所述的软胶囊皮膜，包含1.5-3.5％重量比的皮膜凝胶剂，20％-45％重量比的基质，7％-20％重量比的增塑剂，和35％-55％重量比的水。
- 包含如权利要求9或10所述皮膜的软胶囊。
- 一种制备如权利要求1-4任一项所述复配增稠剂的方法，所述方法包括：a)按所述重量比称取鼠李糖胶和结冷胶粉末；b)将称量好的粉末混合均匀；c)可选的，加入分散剂。
- 一种制备如权利要求9或10所述软胶囊皮膜的方法，所述方法包括：a)按重量比称取皮膜凝胶剂和基质，并混合；b)将步骤a)得到的混合物分散入增塑剂和水的溶液中，搅拌均匀；c)加热保温后导入模具，冷却成型。
- 权利要求1-4任一项所述复配增稠剂在制备软胶囊皮膜中作为皮膜凝胶剂的用途。
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