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1. CN112574818 - Preparation method of olive oil Pickering emulsion

Office
China
Application Number 202011454810.6
Application Date 10.12.2020
Publication Number 112574818
Publication Date 30.03.2021
Publication Kind A
IPC
C11B 5/00
CCHEMISTRY; METALLURGY
11ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
BPRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
5Preserving by using additives, e.g. anti-oxidants
CPC
C11B 5/0021
CCHEMISTRY; METALLURGY
11ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
BPRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
5Preserving by using additives, e.g. anti-oxidants
0021containing oxygen
Applicants SICHUAN UNIVERSITY
四川大学
Inventors WU YANPING
吴艳萍
LI QIAOLEI
李巧磊
HUANG YANNI
黄燕妮
ZHONG KAI
钟凯
GAO HONG
高鸿
HUANG YINA
黄毅娜
Agents 北京德崇智捷知识产权代理有限公司 11467
Title
(EN) Preparation method of olive oil Pickering emulsion
(ZH) 一种橄榄油Pickering乳液的制备方法
Abstract
(EN)
The invention discloses a preparation method of olive oil Pickering emulsion. The method comprises the following steps: adding beta-cyclodextrin as a stabilizer into a mixed system of an oil phase anda water phase, and carrying out ultrasonic treatment and high-speed homogenization to obtain the stable olive oil Pickering emulsion. The olive oil can be emulsified only by using beta-cyclodextrin,the prepared emulsion droplets show good uniformity and storage stability, the oxidation stability is obviously improved, and the method has great advantages in the aspects of prolonging the storage property of the olive oil and protecting easily oxidized substances such as polyphenol and vitamin E.

(ZH)
本发明公开了一种橄榄油Pickering乳液的制备方法,本发明在油相和水相的混合体系中加入β‑环糊精作为稳定剂,经超声、高速均质后,制备得到稳定的橄榄油Pickering乳液。本发明仅用β‑环糊精即可乳化橄榄油,制备得到的乳液液滴呈现出良好的均一性和储藏稳定性,氧化稳定性明显提高,在延长橄榄油的储藏性和保护其多酚、维生素E等易氧化物质方面展现了较大优势。