Method for preparing high-stability Pickering emulsion based on cyclodextrin emulsifying property regulation and control
The invention belongs to the technical field of Pickering emulsion preparation, and particularly relates to a method for preparing a high-stability Pickering emulsion based on cyclodextrin emulsifying property regulation and control. The method comprises the following steps: firstly, dissolving cycl...
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| creator | LI ZHIHUA CEN SHAOYI HUANG XIAOWEI ZOU XIAOBO GUO ZI'ANG |
| description | The invention belongs to the technical field of Pickering emulsion preparation, and particularly relates to a method for preparing a high-stability Pickering emulsion based on cyclodextrin emulsifying property regulation and control. The method comprises the following steps: firstly, dissolving cyclodextrin and modified molecules in a solvent, heating and stirring to obtain a solid stable particle solution; wherein the modified molecules are polysaccharide, protein macromolecular substances or amphiphilic micromolecules; then mixing the solid stable particle solution with vegetable oil, and carrying out homogenization treatment to obtain a Pickering emulsion; according to the present invention, the modified molecules are coated with the cyclodextrin or embedded into the cyclodextrin cavity, such that the property of the stable particles on the oil-water interface can be effectively adjusted so as to control the stability of the two-phase interface, such that the property of the Pickering emulsion can be adjus |
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The method comprises the following steps: firstly, dissolving cyclodextrin and modified molecules in a solvent, heating and stirring to obtain a solid stable particle solution; wherein the modified molecules are polysaccharide, protein macromolecular substances or amphiphilic micromolecules; then mixing the solid stable particle solution with vegetable oil, and carrying out homogenization treatment to obtain a Pickering emulsion; according to the present invention, the modified molecules are coated with the cyclodextrin or embedded into the cyclodextrin cavity, such that the property of the stable particles on the oil-water interface can be effectively adjusted so as to control the stability of the two-phase interface, such that the property of the Pickering emulsion can be adjus</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNizEOgkAQRWksjHqH8QAUxEC0NERjo7GwJ8vuABvXnc3skMDtBcMBrP5P3nvrZLijdGSgIYbAGBRb30Jn2y6NomrrrIzwtPqNP4Cf3kVLHmoV0cB09KgdGRxk4gtuxlkNTAF5qhnb3imZK-UNaPLC5LbJqlEu4m7ZTbK_Xl7lLcVAFcagNHqUqnxkWX7Ki6I4ng__OF9wLEfK</recordid><startdate>20230414</startdate><enddate>20230414</enddate><creator>LI ZHIHUA</creator><creator>CEN SHAOYI</creator><creator>HUANG XIAOWEI</creator><creator>ZOU XIAOBO</creator><creator>GUO ZI'ANG</creator><scope>EVB</scope></search><sort><creationdate>20230414</creationdate><title>Method for preparing high-stability Pickering emulsion based on cyclodextrin emulsifying property regulation and control</title><author>LI ZHIHUA ; CEN SHAOYI ; HUANG XIAOWEI ; ZOU XIAOBO ; GUO ZI'ANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN115956668A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LI ZHIHUA</creatorcontrib><creatorcontrib>CEN SHAOYI</creatorcontrib><creatorcontrib>HUANG XIAOWEI</creatorcontrib><creatorcontrib>ZOU XIAOBO</creatorcontrib><creatorcontrib>GUO ZI'ANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LI ZHIHUA</au><au>CEN SHAOYI</au><au>HUANG XIAOWEI</au><au>ZOU XIAOBO</au><au>GUO ZI'ANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for preparing high-stability Pickering emulsion based on cyclodextrin emulsifying property regulation and control</title><date>2023-04-14</date><risdate>2023</risdate><abstract>The invention belongs to the technical field of Pickering emulsion preparation, and particularly relates to a method for preparing a high-stability Pickering emulsion based on cyclodextrin emulsifying property regulation and control. The method comprises the following steps: firstly, dissolving cyclodextrin and modified molecules in a solvent, heating and stirring to obtain a solid stable particle solution; wherein the modified molecules are polysaccharide, protein macromolecular substances or amphiphilic micromolecules; then mixing the solid stable particle solution with vegetable oil, and carrying out homogenization treatment to obtain a Pickering emulsion; according to the present invention, the modified molecules are coated with the cyclodextrin or embedded into the cyclodextrin cavity, such that the property of the stable particles on the oil-water interface can be effectively adjusted so as to control the stability of the two-phase interface, such that the property of the Pickering emulsion can be adjus</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for preparing high-stability Pickering emulsion based on cyclodextrin emulsifying property regulation and control |
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