CN104780773A - 从柑橘果皮获得柑橘纤维的方法 - Google Patents
从柑橘果皮获得柑橘纤维的方法 Download PDFInfo
- Publication number
- CN104780773A CN104780773A CN201380005993.5A CN201380005993A CN104780773A CN 104780773 A CN104780773 A CN 104780773A CN 201380005993 A CN201380005993 A CN 201380005993A CN 104780773 A CN104780773 A CN 104780773A
- Authority
- CN
- China
- Prior art keywords
- citrus fruit
- fruit fibres
- orange peel
- citrus
- fibres
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 99
- 238000000034 method Methods 0.000 title claims abstract description 57
- 230000008569 process Effects 0.000 title claims abstract description 18
- 239000000835 fiber Substances 0.000 title claims abstract description 17
- 241000207199 Citrus Species 0.000 title claims abstract description 12
- 235000013361 beverage Nutrition 0.000 claims abstract description 12
- 238000012856 packing Methods 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000000825 pharmaceutical preparation Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 239000003960 organic solvent Substances 0.000 claims description 10
- 239000006057 Non-nutritive feed additive Substances 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 239000007844 bleaching agent Substances 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 229940126534 drug product Drugs 0.000 claims description 5
- -1 string Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 241000675108 Citrus tangerina Species 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 25
- 239000003599 detergent Substances 0.000 abstract 1
- 229940127557 pharmaceutical product Drugs 0.000 abstract 1
- 239000002904 solvent Substances 0.000 description 38
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 15
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 15
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 11
- 238000000605 extraction Methods 0.000 description 11
- 239000000523 sample Substances 0.000 description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 235000010987 pectin Nutrition 0.000 description 7
- 239000001814 pectin Substances 0.000 description 7
- 229920001277 pectin Polymers 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 235000005979 Citrus limon Nutrition 0.000 description 6
- 244000131522 Citrus pyriformis Species 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000011521 glass Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 239000006185 dispersion Substances 0.000 description 5
- 235000015203 fruit juice Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 4
- 230000009849 deactivation Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000010998 test method Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 235000013569 fruit product Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000011121 sodium hydroxide Nutrition 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 244000183685 Citrus aurantium Species 0.000 description 2
- 235000007716 Citrus aurantium Nutrition 0.000 description 2
- 240000000560 Citrus x paradisi Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical group OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- NTIZESTWPVYFNL-UHFFFAOYSA-N Methyl isobutyl ketone Chemical compound CC(C)CC(C)=O NTIZESTWPVYFNL-UHFFFAOYSA-N 0.000 description 2
- UIHCLUNTQKBZGK-UHFFFAOYSA-N Methyl isobutyl ketone Natural products CCC(C)C(C)=O UIHCLUNTQKBZGK-UHFFFAOYSA-N 0.000 description 2
- 241000334993 Parma Species 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000004907 flux Effects 0.000 description 2
- 238000013467 fragmentation Methods 0.000 description 2
- 238000006062 fragmentation reaction Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 229940043265 methyl isobutyl ketone Drugs 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000021147 sweet food Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 1
- XMTQQYYKAHVGBJ-UHFFFAOYSA-N 3-(3,4-DICHLOROPHENYL)-1,1-DIMETHYLUREA Chemical compound CN(C)C(=O)NC1=CC=C(Cl)C(Cl)=C1 XMTQQYYKAHVGBJ-UHFFFAOYSA-N 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 229920000965 Duroplast Polymers 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical class CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000014651 chocolate spreads Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000006184 cosolvent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000005293 duran Substances 0.000 description 1
- 229960001484 edetic acid Drugs 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000013213 extrapolation Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000007701 flash-distillation Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000015061 fromage frais Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000015122 lemonade Nutrition 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 108020004410 pectinesterase Proteins 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000009417 prefabrication Methods 0.000 description 1
- XTUSEBKMEQERQV-UHFFFAOYSA-N propan-2-ol;hydrate Chemical compound O.CC(C)O XTUSEBKMEQERQV-UHFFFAOYSA-N 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- CMXPERZAMAQXSF-UHFFFAOYSA-M sodium;1,4-bis(2-ethylhexoxy)-1,4-dioxobutane-2-sulfonate;1,8-dihydroxyanthracene-9,10-dione Chemical compound [Na+].O=C1C2=CC=CC(O)=C2C(=O)C2=C1C=CC=C2O.CCCCC(CC)COC(=O)CC(S([O-])(=O)=O)C(=O)OCC(CC)CCCC CMXPERZAMAQXSF-UHFFFAOYSA-M 0.000 description 1
- 239000011877 solvent mixture Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000516 sunscreening agent Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N7/00—Peeling vegetables or fruit
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/46—Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/16—Organic compounds
- C11D3/38—Products with no well-defined composition, e.g. natural products
- C11D3/382—Vegetable products, e.g. soya meal, wood flour, sawdust
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- 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
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/10—General cosmetic use
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/48—Thickener, Thickening system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/805—Corresponding aspects not provided for by any of codes A61K2800/81 - A61K2800/95
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Epidemiology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Birds (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Dermatology (AREA)
- Pharmacology & Pharmacy (AREA)
- Medicinal Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Detergent Compositions (AREA)
- Cosmetics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种从柑橘果皮获得柑橘纤维的方法。所获得的柑橘纤维基于无水计具有小于3.8重量%的c*密堆积浓度值。所述柑橘纤维可用于食物产品、饲料产品、饮料、个人护理产品、药物产品或洗涤剂产品。
Description
相关申请的交叉引用
本申请要求2012年1月20日提交的名称为“PROCESS FOROBTAINING CITRUS FIBER FROM CITRUS PEEL”(从柑橘果皮获得柑橘纤维的方法)的美国临时专利申请序列号61/588,915的权益,所述专利申请据此全文以引用方式并入。
技术领域
本发明涉及从柑橘果皮获得柑橘纤维的方法。所得干燥柑橘纤维可用作食物产品、饲料产品和饮料中的食物添加剂。该柑橘纤维也可用于个人护理、药物或洗涤剂产品。
背景技术
柑橘果皮是果汁行业的废品或是果胶工艺的副产物。可使用热酸水性条件下的特定处理从多种原材料(如柑橘果皮)获得果胶。柑橘类包括(例如)柠檬、橙子、酸橙、西柚,其中柠檬最常用。从果汁行业获得的果皮通常经过另一处理以提取果汁和油,然后将其干燥。这些果皮通常用作牲畜饲料。在提取果胶之后从果胶工艺获得的果皮具有甚至更低的经济价值。
因此希望提高这种产物的经济价值。一种方法是改善可源自柑橘果皮的纤维的功能特性。然而,现有柑橘果皮纤维的特性仍然可改善。
因此,本发明的一个目标是开发从柑橘果皮获得柑橘纤维的方法,所述柑橘纤维与现有技术的柑橘纤维相比具有改善的特性。本发明的另一个目标是获得具有良好水合能力和增粘特性的柑橘纤维。
发明内容
根据一个方面,本发明涉及从柑橘果皮获得柑橘纤维的方法。在一个实施例中,对柑橘果皮进行处理以获得均质化的柑橘果皮。该方法还包括使用有机溶剂洗涤均质化的柑橘果皮以获得经有机溶剂洗涤的柑橘果皮的步骤。对经有机溶剂洗涤的柑橘果皮进行脱溶剂和干燥,并回收柑橘纤维。
在另一个方面,本发明涉及基于无水计具有小于3.8重量%的c*密堆积浓度值的柑橘纤维。在一个优选实施例中,柑橘纤维的湿含量为约5%至约15%。在另一个优选实施例中,柑橘纤维的粘度为至少1000mPa.s,其中所述柑橘纤维以约800rpm至约1000rpm、优选约900rpm的混合速度在标准化水中分散成3w/w%柑橘纤维/标准化水溶液,并且其中所述粘度是在20℃下以5s-1的剪切速率测得。在又一个优选实施例中,柑橘纤维的CIELABL*值为至少约90。
在又一个方面,本发明涉及本发明的柑橘纤维与植物来源(例如,源自谷物的)纤维、从柑橘渣获得的柑橘纤维及其组合的共混物。
在又一个方面,本发明涉及包含根据本发明的柑橘纤维的食物产品、饲料产品、饮料、个人护理产品、药物产品或洗涤剂产品。
在又一个方面,本发明涉及柑橘纤维作为食物产品、饲料产品、饮料、个人护理产品、药物产品或洗涤剂产品中的调质剂或增粘剂的用途。
附图说明
图1是根据本发明的优选实施例的方法的示意图。
具体实施方式
在一个方面,本发明涉及从柑橘果皮获得柑橘纤维的方法。
本文所用的术语“柑橘果皮”是指柑橘类水果外部所包含的果胶和纤维素材料。它可以是来自果汁行业的废品。也可以是果胶行业的副产物,并且有时也称作“废果皮”。本文所用的术语“柑橘纤维”是指从柑橘果皮获得的纤维组分。
根据本发明的方法可用于从多种多样柑橘类水果的柑橘果皮获得柑橘纤维,所述柑橘类水果的非限制性例子包括橙子、橘子、酸橙、柠檬和西柚。在一个优选实施例中,从柠檬果皮获得柑橘纤维。
在根据本发明的方法中,对柑橘果皮进行处理以获得均质化的柑橘果皮。在一个优选的实施例中,使用废果皮作为原材料。任选地,在均质化之前可以用水洗涤柑橘果皮。有时,柑橘果皮可以冷冻或干燥状态提供,其需要在均质化之前进行解冻或复水。优选地,用水调节柑橘果皮使其干物质含量为5重量%或更少。尽管不希望受任何理论的束缚,但据信,均质化处理会造成完整果皮细胞和细胞片段的破坏和破碎。可通过许多可行的方法实现均质化,所述方法包括但不限于高剪切处理、压力均质化、胶体研磨机研磨、充分混合、挤出、超声处理及其组合。优选地,用于实现均质化的功率输入(每单位体积的功率)为至少约1000kW/cm3柑橘果皮。
在本发明的一个优选实施例中,均质化处理为压力均质化处理。压力均质机通常包括往复式柱塞或活塞类型的泵以及固定于均质机出料端的均质阀组件。合适的高压均质机包括意大利帕尔马的基伊埃尼鲁索尔维公司(GEA Niro Soavi of Parma(Italy))制造的高压均质机(例如NS系列),或者美国马萨诸塞州埃弗雷特的APV公司(APV Corporation of Everett,Massachusetts(US))制造的Gaulin和Rannie系列均质机。
在压力均质化过程中,由于空化和湍流效应,柑橘果皮经受高剪切速率。这些效应由柑橘果皮在高压(和低速)下从均质机的泵部分进入均质阀组件引起。本发明方法的合适压力为约50巴至约1000巴。
根据为压力均质化选择的特定压力和柑橘果皮通过均质机的流速,柑橘果皮可经一次通过均质机而被均质化。然而,可能需要柑橘果皮不止一次地通过。
在一个实施例中,柑橘果皮可经一次通过均质机而被均质化。在进行单次通过的均质化中,所用压力优选地为约300巴至约1000巴,更优选地为约400巴至约800巴,甚至更优选地为约500巴至约750巴。
在另一个优选实施例中,柑橘果皮可经多次通过均质机而被均质化而被均质化,优选地至少2次通过、更优选地至少3次通过均质机。在进行多次通过的均质化中,与进行单次通过的均质化相比,所用压力通常较低并且优选地为约100巴至约600巴,更优选地为约200巴至约500巴,甚至更优选地为约300巴至约400巴。
任选地,可以在均质化之前对柑橘果皮进行热处理。优选地,热处理所用的温度可在约50℃至约140℃之间变动,持续时间为约1秒至约3分钟。热处理可用于柑橘果皮的巴氏灭菌。为进行巴氏灭菌,热处理优选地采用约65℃至约140℃、优选地约80℃至约100℃的温度,持续时间为约2秒至约60秒,优选地为约20秒至约45秒。巴氏灭菌优选用于灭活果胶酯酶以防止浑浊态消失和用于灭活腐败微生物以提高储存稳定性。
然后,将均质化柑橘果皮与有机溶剂接触。在一个方面,有机溶剂从柑橘果皮中提取出水、味道、气味、颜色等。溶剂应优选地为极性且与水混溶的,以更有利于移取所需的组分。可用的溶剂可包括低级醇,例如甲醇、乙醇、丙醇、异丙醇或丁醇。优选的溶剂为乙醇、异丙醇及其组合。溶剂可以水溶液形式提供。溶剂溶液中的溶剂浓度最常见的范围为约70重量%至约100重量%。在一个实施例中,使用75重量%乙醇水溶液作为溶剂。在一个优选实施例中,使用90重量%乙醇水溶液作为溶剂。在又一个优选实施例中,使用异丙醇作为溶剂,优选地为异丙醇水溶液。一般来讲,溶剂将移取较低浓度的水溶性组分和较高浓度的油溶性组分。任选地,可以将非极性更强的助溶剂添加到醇类水溶液中以提高柑橘果皮中油溶性组分的回收率。此类非极性溶剂的例子包括乙酸乙酯、甲乙酮、丙酮、己烷、甲基异丁基酮和甲苯。此类非极性更强的溶剂可以最多占溶剂混合物的约20%来添加。许多溶剂(例如乙醇)具有比水低的汽化热,因此与挥发等质量的水所需的能量相比,需要较少的能量即可挥发。优选地除去溶剂并回收再利用。
优选地,基于固形物的湿重计,柑橘果皮与有机溶剂以至少约0.25:1、优选地至少约0.5:1、以及通常至少约0.75:1、约1:1至约5:1、或约1.5:1至约3:1的固形物与溶剂重量比接触。在一个实施例中,固形物与溶剂比为约2:1。
可以使用单级来实现提取,但优选地使用多级提取来进行提取,例如二、三或四级提取法,并优选地使用逆流提取。未对可用的提取级数设想具体上限。图1示意性地示出了一个优选实施例,其中两级逆流提取法分别采用第一溶剂提取器25a和第二溶剂提取器25b。
经过均质化10后,将均质化柑橘果皮送入第二提取器25b。将含水乙醇或异丙醇溶剂从溶剂槽26送入第一溶剂提取器25a。将来自第一溶剂提取器25a的废溶剂送入第二溶剂提取器25b,同时将来自第二溶剂提取器25b的提取过的柑橘果皮送入第一溶剂提取器25a。可以将来自第二溶剂提取器25b的废溶剂送入蒸发器35(任选)以从废溶剂中分离固形物(例如糖、酸、颜色、味道、柑橘油等),其可冷凝并返回至蒸馏釜24。分离并除去蒸馏釜底残留物(主要是水)。
在每个提取阶段之后,优选地进一步除去液体。一种合适的装置是滗析离心机。或者,可以使用筛、带式压滤机或其它适合除去液体的装置。
将来自第一溶剂提取器25a的柑橘果皮送入脱溶剂器30。脱溶剂器30从提取后留下的固形物中除去溶剂和水,以便回收溶剂供将来使用以及还确保产品对于研磨和商业用途是安全的。脱溶剂器30可采用间接热量以从固体残余物除去大量溶剂。或者,可提供直接热量用于干燥,例如通过提供来自闪蒸干燥器或流化床干燥器的热空气。如果需要,可采用直接蒸汽除去固形物中残留的任何痕量溶剂。优选地回收来自脱溶剂器30的蒸气并送入蒸馏釜24以回收至少一部分溶剂。
每个提取步骤中的停留时间可在宽范围内变化,但对于每个提取步骤可以为约5分钟或更短。一个或多个溶剂提取器中的温度取决于诸如所用溶剂的类型之类的因素,但最常在大气压下约4℃至约85℃的范围内。对于在超大气压或低于大气压下的操作,可适当升高或降低温度。任选地,使用诸如超声的技术提高提取过程的效率。通过维持封闭***,可以使提取、脱溶剂和蒸馏过程中的溶剂损失最小化。优选地,回收并再利用至少约70重量%的溶剂。溶剂补充流将新鲜溶剂递送到溶剂槽26中以补充未回收的任何溶剂。
在一个优选实施例中,根据本发明的方法还包括脱溶剂和干燥之前的捣碎或粉碎步骤。合适的方法包括但不限于碾磨、研磨、压碎、高速混合或冲击。捣碎或粉碎可有利于破碎通过带式压滤步骤除去液体后留下的任何团块或聚集体。该步骤还有利于除去溶剂。虽然不受理论的束缚,但据信捣碎或粉碎进一步松开纤维。因此,溶剂可以更均匀分布并在随后的脱溶剂和干燥步骤中更易于除去。在又一个优选实施例中,该捣碎或粉碎步骤与添加和分散水或水与有机溶剂的共混物(如上文所述)联合使用,以增强脱溶剂和干燥,并在最终获得的柑橘纤维中达到所需的湿度以满足特定的最终用途。
在另一个优选实施例中,根据本发明的方法还包括干燥之后的捣碎或粉碎步骤。可执行这种干燥之后的捣碎或粉碎步骤以进一步降低柑橘纤维的粒度,改善流动性、分散性和/或水合特性。
在又一个优选实施例中,根据本发明的方法还包括对柑橘果皮施以加工助剂的步骤。优选地,加工助剂选自酶、酸、碱、盐、亲水胶体、植物纤维、漂白剂及其组合。在一个实施例中,在均质化之前将加工助剂与柑橘果皮混合。在另一个实施例中,加工助剂在均质化之后加入。
在本发明的一个方面,加工助剂可用于定制最终获得的柑橘纤维的特性。
优选的酶包括但不限于果胶酶、蛋白酶、纤维素酶、半纤维素酶及其混合物。当使用酶时,它们要在会使其灭活的任何热处理之前使用,并且优选地还在均质化之前使用。然而,一旦实现所需的效应后,通过热处理进行的灭活是需要的。
优选的酸包括但不限于柠檬酸、硝酸、草酸、乙二胺四乙酸及其组合。然而,柠檬酸是最优选的,因为它是食品级酸。
优选的碱为苛性钠。苛性钠改善柑橘纤维的溶胀行为和调质特性。苛性钠优选在均质化之后加入。
优选的盐为氯化钠。
优选的亲水胶体包括但不限于果胶、藻酸盐、刺槐豆胶、黄原胶、瓜尔胶、羧甲基纤维素及其组合。
漂白剂可进一步增强颜色特性(即,使得柑橘纤维更白)。优选的漂白剂为过氧化氢。
根据本发明的方法获得的柑橘纤维与得自现有技术的其它柑橘纤维相比具有改善的特性。特别地,柑橘纤维具有良好的溶胀行为、水合能力和增粘特性。其在水性介质中能够在相对较低的剪切作用下增加粘度。
本发明的柑橘纤维基于无水计具有小于3.8重量%的c*密堆积浓度。优选地,基于无水计,c*密堆积浓度小于3.6重量%,甚至更优选地小于3.4重量%,并且最优选地小于3.2重量%。c*密堆积浓度的测定在下文的测试方法部分中描述。
柑橘纤维的湿含量优选地为约5%至约15%,更优选地为约6%至约14%。优选地,至少约90%体积的粒子具有小于约1000微米的直径,优选地为约50微米至约1000微米,更优选地为约50微米至约500微米,甚至更优选地为约50微米至约250微米。
柑橘纤维的粘度优选地为至少约1000mPa.s,其中所述柑橘纤维以800rpm至1000rpm、优选900rpm的混合速度在标准化水中分散成3w/w%柑橘纤维/标准化水溶液,并且其中所述粘度是在20℃下以5s-1的剪切速率测得。优选地,在20℃、5s-1的剪切速率下的粘度为至少约2000mPa.s,更优选地为至少约3000mPa.s,甚至更优选地为至少4000mPa.s,甚至更优选地为至少5000mPa.s,并且最高至15000mPa.s。标准化水的配制和测量粘度的方法在下文的测试方法部分中描述。
根据本发明的柑橘纤维还具有良好的乳化特性。
在一个优选实施例中,本发明的柑橘纤维还具有优异的白度特性。柑橘纤维的CIELABL*值可以为至少约85,优选地为至少约90,更优选地为至少约92,甚至更优选地为至少约93。优选地,柑橘纤维的CIELAB b*值小于约20,甚至更优选地为小于约15。测定CIELAB L*和b*值的方法在下文的测试方法部分中描述。
根据本发明的柑橘纤维可以与其它纤维例如植物来源(例如源自蔬菜、谷粒/谷物)纤维、与其它柑橘纤维例如从柑橘渣获得的柑橘纤维、或其组合进行共混。共混物可以是干燥或液体形式。
在另一个方面,本发明的柑橘纤维以及上文所述共混物可用于食品应用、饲料应用、饮料、个人护理产品、药物产品或洗涤剂产品。柑橘纤维(或共混物)的用量取决于给定的用途以及希望获得的有益效果,并处于技术人员的知识范围内。
食品应用可包括但不限于乳制品、冷冻产品、烘焙产品、脂肪和油、水果制品、甜食、肉制品、汤、酱汁和调味品。乳制品包括但不限于酸奶、白干酪(fromage frais)、夸克奶酪、加工干酪、乳品甜点、慕斯。冷冻产品包括但不限于冰淇淋、果汁冰糕、冰糕。烘焙产品包括但不限于蛋糕、甜点、糕饼、法式糕点、挤压零食、油炸零食。脂肪和油包括但不限于人造黄油、低脂涂抹料、烹调用油脂。水果制品包括但不限于水果预制品、酸***果制品、蜜饯、果酱、果冻。酱汁和调味品包括但不限于蛋黄或包含油/水乳液的蛋黄衍生物例如蛋黄酱、以及番茄酱。甜食包括但不限于糖果、巧克力涂抹料、坚果类涂抹料。肉制品包括但不限于冷藏或冷冻加工的肉和家禽肉、腌制肉制品、新鲜香肠、腊肠和萨拉米香肠。
饮料可包括浓缩液、凝胶、能量饮料、碳酸饮料、非碳酸饮料、糖浆。饮料可以是任何医用糖浆或任何可饮用溶液,包括冰茶和果汁、蔬菜汁、柠檬水、兴奋性饮料、坚果类饮料、可可类饮料、乳制品(例如奶、乳清、酸奶、酪乳)以及以这些为原料的饮品。饮料浓缩液是指液体形式的浓缩物。
个人护理产品可包括化妆品制剂、护发产品(例如洗发香波、护发素、发膏、定型啫喱)、个人洗涤组合物、防晒霜等。
洗涤剂产品可包括硬质表面清洁产品、织物清洁或调理产品等。
测试方法
1.标准化水的配制
将10.0g NaCl(例如Merck1.06404.1000,CAS[7647-14-5])和1.55gCaCl2.2H2O(例如Merck1.02382.1000,CAS[10035-04-8])溶解在低电导率水(例如milli-Q Ultrapure Millipore18.2MΩcm)中并定容至1升以制得标准化水储备液。取标准化水储备液的100mL等分试样并用低电导率水定容至1升。
2.测量c*密堆积浓度
2.1原理
将柑橘纤维样品(n≥10)用乙二醇润湿,分散在标准化自来水中并进行MCR301受控剪切应力(CSS)振荡测试。在1.75-5.00w/w%的范围内以0.25w/w%的增量测量柑橘纤维分散体。绘制线性粘弹性范围(LVR)复模量G*对浓度的曲线。通过在线性标度上的双切线交叉法确定密堆积浓度c*。
2.2装置
-具有同轴圆筒构型的Anton Paar MCR301流变仪(TEZ150P-CFPeltier,20℃下),其带有叶片探头ST24-2D/2V/2V-3D、带槽量杯CC27/T200/SS/P以及设定在15℃的循环冷却水浴。该设备必须洁净且干燥,必须在使用前30分钟启动MCR301单元。应根据供应商的说明手册进行检查(参见说明手册)。循环浴和泵应一直工作以避免烧坏珀尔帖(peltier)单元。根据制造商所述,水浴必须充满包含最多30%防冻剂(例如乙二醇)的去离子水。
-RWD20Digital IKA搅拌器并降下桨叶(4叶螺旋桨0741000)
-600ml Duran玻璃烧杯
-精密度0.01g的实验室天平
-硬塑料汤匙
2.3步骤
***启动
根据说明手册中解释的程序启动循环浴(充满去离子水+30%乙二醇(例如Merck1.00949.1000,CAS[107-21-1])),然后启动流变仪。选择工作薄并根据说明手册执行初始化程序。
***校准
MCR301的标准校准检查程序在说明手册中有充分的描述,并应根据说明手册执行。MCR301仪器在测试柑橘纤维分散体之前必须准备就绪(启动并检查所有参数)。ST24测量***CSR应当设定为1并且应当用经认证的校准牛顿油(例如Cannon N100,可购自美国宾夕法尼亚州州立学院的凯能仪器公司(Cannon Instrument Company,State College,PA16803,USA))确定CSS值(Pa/mNm)。
样品制备
-将600ml玻璃烧杯置于实验室天平上并将天平归零。
-对于以w/w%为单位的任何给定浓度c(样品从1.75w/w%开始,以0.25w/w%的增量递增至5.00w/w%),根据柑橘纤维样品的湿含量(m),在烧杯中称入所需克数(x)的柑橘纤维,精确至最接近的0.01g:x=3c/[(100-m)/100]。湿含量m应通过红外湿度天平(Sartorius MA30)按105℃下的重量损失(使用自动计时)进行测定,通常3-4g柑橘纤维覆盖铝盘的整个底部。柑橘纤维的湿含量(m)以重量百分比(w%)表示。
-根据柑橘纤维样品的湿度,在第二个600mL烧杯中称入所需克数(w)的标准化自来水,克数四舍五入到小数点后两位:w=270.0-x。
-将带有CPF的烧杯置于实验室天平上,将天平归零,加入30.0g(克数四舍五入到小数点后一位)乙二醇,将该烧杯从天平上取下并用塑料匙混合该内容物,从而润湿整体粉末(该操作在60秒内进行)。
-立即将标准化自来水倒在湿柑橘纤维上并用塑料匙通过反复顺时针和逆时针旋转来混合该内容物(该操作在60秒内进行)。
-将玻璃烧杯及其内容物(柑橘纤维、乙二醇、标准化自来水)置于RWD20Digital IKA搅拌器下并将桨叶(4叶螺旋桨0741000)降到该糊剂中,直至其距玻璃烧杯底部2cm。
-将桨速(rpm)调节至900rpm并在900rpm下搅拌10分钟。
-用铝箔覆盖烧杯并在测量前静置24小时。
-将所需量的CPF分散体倒入流变仪的圆筒杯中并立即将叶片探头ST24(淀粉细胞探头)***含有CPF分散体的圆筒中。
样品分析
-根据手册说明书,用MCR301进行CSS振荡测试,分2段:
第1段:不记录,在20℃下10分钟(平衡)
第2段:记录,在20℃下1971秒,50个测量点,积分时间100至10秒log,扭矩1至10,000μNmlog,频率1Hz
结果
在低应力下,此时G*(相对于应力)表现为恒定平台值,在线性粘弹性范围内取G*结果的平均值。使用软件“LVE Range”可以测定CSS实验中线性粘弹性区的终点。
绘制LVRG*相对于浓度的曲线。在低浓度(低于c*)下的第一切线具有比在高浓度(高于c*)下的第二切线低得多的斜率。使用线性拟合(例如用),这两个切线的交叉点出现在c*密堆积浓度处。
3.测量粘度
将柑橘纤维添加到带有桨式混合器的烧杯中的标准化水中以获得总体积为300mL的3重量%柑橘纤维分散体。在加入柑橘纤维之前,使用配有4叶螺旋桨搅拌器的IKA顶置式机械搅拌器RW20将桨速调节至900rpm以产生涡旋。然后在搅拌下(使用配有4叶螺旋桨搅拌器的IKA顶置式机械搅拌器RW20,900rpm)将柑橘纤维快速(在粘度增加之前)加在涡旋的壁上。在900rpm下继续搅拌15分钟。将样品在20℃下储存12小时。
然后用流变仪(例如Anton Paar MCR300)根据流变仪说明书在20℃下随剪切速率变化(从0.01至100s-1)进行粘度测试。
在5s-1的剪切速率下测定粘度(mPa.s)。
4.测量颜色(CIELABL*、b*值)
CIE L*a*b*(CIELAB)是国际照明委员会(Commission Internationaled'Eclairage)规定的最完整的颜色空间。其描述了人眼可见的所有颜色并且被建立来充当不依赖于设备的模型以用作参考。通过将柑橘纤维(粉末形式)置于比色计的玻璃皿中(将玻璃皿填充至约一半),并根据比色计的使用说明书对样品进行分析,从而获得柑橘纤维的L*和b*值。所用的比色计为MinoltaCR400比色计。
实例
样品 | c*(重量%,基于无水计) |
根据本发明的柑橘纤维 | 3.5 |
Herbacel AQ-Plus柑橘纤维N | 3.94 |
Citri-Fi100 | 4.04 |
Citri-Fi100:得自橙浆的橙子纤维(纤维之星公司(Fiberstar Inc.))
Herbacel AQ-Plus柑橘纤维N:得自柠檬果皮的柠檬纤维(Herbstreith&Fox Inc.)。
Claims (18)
1.一种由柑橘果皮制备柑橘纤维的方法,所述方法包括
a.对柑橘果皮进行处理以获得均质化的柑橘果皮;
b.使用有机溶剂洗涤所述均质化的柑橘果皮以获得经有机溶剂洗涤的柑橘果皮;
c.对所述经有机溶剂洗涤的柑橘果皮进行脱溶剂和干燥;以及
d.从中回收柑橘纤维。
2.根据权利要求1所述的制备柑橘纤维的方法,其中所述柑橘果皮为柑橘废果皮。
3.根据权利要求2所述的方法,其中所述处理包括使用50巴至1000巴压力进行的压力均质化。
4.根据权利要求3所述的方法,其中所述处理为使用300巴至1000巴压力进行的单次通过的压力均质化。
5.根据权利要求3所述的方法,其中所述处理为使用100巴至600巴压力的包括至少2次通过的多次通过的压力均质化。
6.根据前述权利要求中任一项所述的方法,其中在所述均质化处理之前于50℃至140℃的温度下对所述柑橘果皮进行1秒至3分钟时间的热处理。
7.根据前述权利要求中任一项所述的方法,其中所述方法还包括脱溶剂和干燥之前的捣碎或粉碎步骤。
8.根据前述权利要求中任一项所述的方法,其中所述方法还包括干燥之后的捣碎或粉碎步骤。
9.根据前述权利要求中任一项所述的方法,其中所述方法还包括对所述柑橘果皮施以加工助剂,所述加工助剂选自酶、酸、碱、亲水胶体、植物纤维、漂白剂及其组合。
10.根据权利要求1-8所述的方法,其中所述方法还包括加入加工助剂,所述加工助剂选自酶、酸、碱、亲水胶体、植物纤维、漂白剂及其组合。
11.柑橘纤维,其基于无水计具有小于3.8重量%的c*密堆积浓度值。
12.根据权利要求11所述的柑橘纤维,其中所述柑橘纤维的湿含量为5%至15%。
13.根据权利要求11-12所述的柑橘纤维,其粘度为至少1000mPa.s,其中所述柑橘纤维以800rpm至1000rpm的混合速度在标准化水中分散成3w/w%柑橘纤维/标准化水溶液,并且其中所述粘度在20℃下以5s-1的剪切速率测得。
14.根据权利要求11-13所述的柑橘纤维,其CIELAB L*值为至少90。
15.根据权利要求14所述的柑橘纤维,其CIELABb*值小于20。
16.一种根据权利要求11-15所述的柑橘纤维与选自植物来源纤维、从柑橘渣获得的柑橘纤维及其组合的纤维的共混物。
17.一种食物产品、饲料产品、饮料、个人护理产品、药物产品或洗涤剂产品,其包含根据权利要求11-15所述的柑橘纤维或根据权利要求16所述的共混物。
18.根据权利要求11-15所述的柑橘纤维或根据权利要求16所述的共混物作为食物产品、饲料产品、饮料、个人护理产品、药物产品或洗涤剂产品中的调质剂或增粘剂的用途。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201261588915P | 2012-01-20 | 2012-01-20 | |
US61/588,915 | 2012-01-20 | ||
PCT/US2013/021888 WO2013109721A2 (en) | 2012-01-20 | 2013-01-17 | Process for obtaining citrus fiber from citrus peel |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104780773A true CN104780773A (zh) | 2015-07-15 |
CN104780773B CN104780773B (zh) | 2021-05-07 |
Family
ID=47710306
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201380005993.5A Active CN104780773B (zh) | 2012-01-20 | 2013-01-17 | 从柑橘果皮获得柑橘纤维的方法 |
Country Status (13)
Country | Link |
---|---|
US (1) | US20140356463A1 (zh) |
EP (2) | EP2804492A2 (zh) |
CN (1) | CN104780773B (zh) |
AR (1) | AR089746A1 (zh) |
AU (1) | AU2013209799B2 (zh) |
BR (1) | BR112014017451B1 (zh) |
CA (1) | CA2861904C (zh) |
DE (2) | DE202013012660U1 (zh) |
MX (1) | MX345966B (zh) |
MY (1) | MY169373A (zh) |
RU (1) | RU2603582C2 (zh) |
WO (1) | WO2013109721A2 (zh) |
ZA (1) | ZA201405324B (zh) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107920563A (zh) * | 2015-07-30 | 2018-04-17 | 卡吉尔公司 | 干燥柑橘类纤维和其用途 |
CN108433113A (zh) * | 2018-01-22 | 2018-08-24 | 华南理工大学 | 一种超声波处理制备柑橘纤维的方法 |
CN109259250A (zh) * | 2018-07-24 | 2019-01-25 | 华南理工大学 | 一种高持水性柑橘膳食纤维及其制备方法 |
CN109561717A (zh) * | 2016-07-08 | 2019-04-02 | 嘉吉公司 | 含柑橘类纤维的分散液 |
CN110234236A (zh) * | 2016-12-20 | 2019-09-13 | 嘉吉公司 | 柑橘纤维及其应用 |
CN110477404A (zh) * | 2019-08-22 | 2019-11-22 | 华南理工大学 | 一种柑橘属果皮均质改性制备柑橘纤维的方法 |
CN113164344A (zh) * | 2018-11-29 | 2021-07-23 | 联合利华知识产权控股有限公司 | 粘土面膜组合物及其使用方法 |
Families Citing this family (26)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11834776B2 (en) | 2010-07-30 | 2023-12-05 | Cargill, Incorporated | Process for modifying the characteristics of citrus fiber |
DK3542642T3 (da) | 2010-07-30 | 2023-10-02 | Cargill Inc | Proces til at udvinde citrusfibre fra citrusmasse |
US20130131012A1 (en) | 2010-07-30 | 2013-05-23 | Cargill, Incorporated | Process for obtaining citrus fiber from citrus pulp |
EP3131421B1 (en) | 2013-12-10 | 2018-03-21 | Unilever NV | Method for preparation of an oil-in-water emulsion |
US11589600B2 (en) | 2014-07-15 | 2023-02-28 | Cargill, Incorporated | Process for obtaining citrus fiber from citrus peel |
EP3217805B1 (en) | 2014-11-13 | 2021-10-06 | Unilever IP Holdings B.V. | Composition for preparing a frozen confection |
TR201814936T4 (tr) | 2014-12-22 | 2018-10-22 | Unilever Nv | Dondurulmuş şekerleme. |
US11812775B2 (en) | 2015-07-31 | 2023-11-14 | Cargill, Incorporated | Citrus fibers with optimized water binding characteristics |
EA035537B1 (ru) | 2016-02-05 | 2020-07-01 | Юнилевер Н.В. | Замороженное кондитерское изделие |
BR112018069055A2 (pt) | 2016-03-30 | 2019-01-29 | Dow Global Technologies Llc | produto de carne processada que compreende um éter de celulose e um produto de pectina que contém fibra |
CN108777974A (zh) | 2016-03-30 | 2018-11-09 | 陶氏环球技术有限责任公司 | 豆渣与含纤维果胶制品的共混物 |
AU2017248180B2 (en) | 2016-04-08 | 2021-02-25 | Cargill, Incorporated | Hydroalcoholic emulsion |
US10287366B2 (en) | 2017-02-15 | 2019-05-14 | Cp Kelco Aps | Methods of producing activated pectin-containing biomass compositions |
BR112021015116A2 (pt) | 2019-02-01 | 2021-09-28 | Cargill, Incorporated | Emulsão, formulação tópica, blenda seca, mistura aquosa, formulação tópica, processo para produzir uma emulsão de fibras de cítricos e um 1,3-¿eta-d-glucano, e, uso de uma blenda seca |
CN109832632A (zh) * | 2019-04-08 | 2019-06-04 | 河北兄弟伊兰食品科技股份有限公司 | 一种高分散性柑橘纤维的工业制备方法 |
DE102020125043A1 (de) | 2020-09-25 | 2022-03-31 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Verwendung einer aktivierten pektinhaltigen Citrusfaser zur Herstellung von Erzeugnissen |
DE102020121404A1 (de) | 2020-06-10 | 2021-12-16 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Pektinhaltige Pflanzenfaserzusammensetzung zur Verwendung bei Milchprodukten und Milchsubstitutprodukten |
DE102020122518B4 (de) | 2020-06-10 | 2022-05-12 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Aktivierte pektinhaltige Citrusfaser, Verfahren zur Herstellung und Verwendung sowie Mischungen hieraus |
DE102020122510B4 (de) | 2020-06-10 | 2022-05-05 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Aktivierbare pektinhaltige Citrusfaser, Verfahren zur Herstellung und Verwendung sowie Mischungen hieraus |
DE102020125051A1 (de) | 2020-09-25 | 2022-03-31 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Verwendung einer aktivierbaren pektinhaltigen Citrusfaser zur Herstellung von Erzeugnissen |
US20230345991A1 (en) * | 2020-08-04 | 2023-11-02 | Corn Products Development, Inc | Method of making functional fiber having improved dewatering efficiency |
CN111990519B (zh) * | 2020-08-31 | 2022-06-21 | 河北乐檬生物科技有限公司 | 一种高纤维软糖及其制备方法 |
ES2940363A1 (es) * | 2021-09-23 | 2023-05-05 | Peelpioneers B V | Proceso para preparar fibras de citrico a partir de un fruto citrico |
KR20240067245A (ko) | 2021-10-01 | 2024-05-16 | 뉴트리션 & 바이오사이언시즈 유에스에이 1, 엘엘씨 | 국소 적용을 위한 하이드로콜로이드 블렌드 조성물 |
CN114947143B (zh) * | 2022-05-31 | 2024-01-12 | 江西莱檬生物科技有限责任公司 | 一种脱色联合物理手段对柑橘纤维改性的方法 |
WO2024097926A1 (en) | 2022-11-03 | 2024-05-10 | Nutrition & Biosciences Usa 1, Llc | Oral biologic macromolecule delivery system |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6183806B1 (en) * | 1997-12-09 | 2001-02-06 | Joseph E. Seagram & Sons, Inc. | Method of making citrus fruit peel extracts and flour |
CN101014252A (zh) * | 2004-07-12 | 2007-08-08 | 嘉吉公司 | 从柑桔泡囊提取柑桔纤维的方法 |
CN101297687A (zh) * | 2008-06-19 | 2008-11-05 | 南昌大学 | 水溶性膳食纤维的生产方法 |
CN101797037A (zh) * | 2010-03-31 | 2010-08-11 | 邵阳学院 | 水溶性桔皮纤维的生产方法 |
CN101863955A (zh) * | 2010-05-10 | 2010-10-20 | 孙志高 | 柑桔皮渣分层次提取柠碱、类黄酮和膳食纤维的工艺 |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4497838A (en) * | 1982-02-17 | 1985-02-05 | Tropicana Products, Inc. | Process for the production of useful products from orange peel |
ES2051851T3 (es) | 1987-06-15 | 1994-07-01 | Sbp Inc | Comestibles con contenido de celulosa de celulas de parenquima. |
US5162128A (en) * | 1990-11-06 | 1992-11-10 | The Procter & Gamble Company | Fruit juice plus citrus fiber from pulp |
US5213836A (en) | 1991-09-18 | 1993-05-25 | American Crystal Sugar Company | Method of preparation of sugar beet fiber material |
CN1078111A (zh) * | 1993-01-01 | 1993-11-10 | 绵阳师范专科学校 | 红桔皮系列产品的制备工艺 |
AU6917094A (en) * | 1993-05-28 | 1994-12-20 | Procter & Gamble Company, The | Method for producing a natural citrus pulp thickener, stabilizer and cloud agent for beverages |
FR2730252B1 (fr) | 1995-02-08 | 1997-04-18 | Generale Sucriere Sa | Cellulose microfibrillee et son procede d'obtention a partir de pulpe de vegetaux a parois primaires, notamment a partir de pulpe de betteraves sucrieres. |
EP0888179A1 (en) * | 1996-03-14 | 1999-01-07 | Gist-Brocades B.V. | Vegetable fibre |
DE19943188A1 (de) | 1999-09-09 | 2001-03-15 | Herbstreith & Fox Kg Pektin Fa | Verfahren zur Herstellung von Ballaststoffen mit hohem Wasserbindevermögen und deren Anwendung |
US6787172B2 (en) * | 2000-04-03 | 2004-09-07 | Tropicana Products, Inc. | Method of making flavedo powder for enhancement of orange juice and products thereof |
US7094317B2 (en) * | 2002-11-06 | 2006-08-22 | Fiberstar, Inc. | Process of manufacturing and using highly refined fiber mass |
KR100669109B1 (ko) | 2006-08-04 | 2007-01-16 | 김해곤 | 감귤류박섬유를 함유한 종이 |
RU2443122C2 (ru) * | 2006-11-23 | 2012-02-27 | Карджилл, Инкорпорейтед | Натуральный эквивалент химически модифицированного крахмала |
EP2002732A1 (en) | 2007-06-08 | 2008-12-17 | Nestec S.A. | Fruit fiber gel |
WO2009075851A1 (en) * | 2007-12-11 | 2009-06-18 | Cargill, Incorporated | Citrus pulp fiber dry blend systems |
EA026139B1 (ru) * | 2008-11-28 | 2017-03-31 | Юнилевер Н.В. | Пюреобразная композиция из ароматических трав, овощей и/или специй и способ её приготовления |
EP2405771B1 (en) * | 2009-03-11 | 2013-07-03 | Unilever NV | Method for preparing a fibre containing emulsion |
MX2012012044A (es) * | 2010-04-22 | 2012-11-22 | Unilever Nv | Bebida que comprende proteina de soja y fibras citricas. |
US20130123374A1 (en) | 2010-07-30 | 2013-05-16 | Cargill Incorporated | Process for modifying the properties of citrus pulp |
US20130131012A1 (en) * | 2010-07-30 | 2013-05-23 | Cargill, Incorporated | Process for obtaining citrus fiber from citrus pulp |
CN106077956B (zh) | 2016-06-28 | 2018-02-23 | 英诺激光科技股份有限公司 | 一种去除薄膜或涂层的激光加工方法及设备 |
-
2013
- 2013-01-17 DE DE202013012660.4U patent/DE202013012660U1/de not_active Expired - Lifetime
- 2013-01-17 MY MYPI2014701961A patent/MY169373A/en unknown
- 2013-01-17 US US14/372,354 patent/US20140356463A1/en not_active Abandoned
- 2013-01-17 EP EP13703924.4A patent/EP2804492A2/en active Pending
- 2013-01-17 EP EP17203958.8A patent/EP3372093B2/en active Active
- 2013-01-17 RU RU2014134024/13A patent/RU2603582C2/ru active
- 2013-01-17 BR BR112014017451A patent/BR112014017451B1/pt active IP Right Grant
- 2013-01-17 CA CA2861904A patent/CA2861904C/en active Active
- 2013-01-17 WO PCT/US2013/021888 patent/WO2013109721A2/en active Application Filing
- 2013-01-17 DE DE202013012659.0U patent/DE202013012659U1/de not_active Ceased
- 2013-01-17 MX MX2014008671A patent/MX345966B/es active IP Right Grant
- 2013-01-17 AU AU2013209799A patent/AU2013209799B2/en active Active
- 2013-01-17 CN CN201380005993.5A patent/CN104780773B/zh active Active
- 2013-01-18 AR ARP130100148A patent/AR089746A1/es active IP Right Grant
-
2014
- 2014-07-18 ZA ZA2014/05324A patent/ZA201405324B/en unknown
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6183806B1 (en) * | 1997-12-09 | 2001-02-06 | Joseph E. Seagram & Sons, Inc. | Method of making citrus fruit peel extracts and flour |
CN101014252A (zh) * | 2004-07-12 | 2007-08-08 | 嘉吉公司 | 从柑桔泡囊提取柑桔纤维的方法 |
CN101297687A (zh) * | 2008-06-19 | 2008-11-05 | 南昌大学 | 水溶性膳食纤维的生产方法 |
CN101797037A (zh) * | 2010-03-31 | 2010-08-11 | 邵阳学院 | 水溶性桔皮纤维的生产方法 |
CN101863955A (zh) * | 2010-05-10 | 2010-10-20 | 孙志高 | 柑桔皮渣分层次提取柠碱、类黄酮和膳食纤维的工艺 |
Non-Patent Citations (1)
Title |
---|
苏东林等: "柑橘皮里功能性物质种类及其提取工艺的研究进展", 《现代食品科技》 * |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107920563A (zh) * | 2015-07-30 | 2018-04-17 | 卡吉尔公司 | 干燥柑橘类纤维和其用途 |
CN109561717A (zh) * | 2016-07-08 | 2019-04-02 | 嘉吉公司 | 含柑橘类纤维的分散液 |
CN110234236A (zh) * | 2016-12-20 | 2019-09-13 | 嘉吉公司 | 柑橘纤维及其应用 |
CN110234236B (zh) * | 2016-12-20 | 2023-01-03 | 嘉吉公司 | 柑橘纤维及其应用 |
CN108433113A (zh) * | 2018-01-22 | 2018-08-24 | 华南理工大学 | 一种超声波处理制备柑橘纤维的方法 |
CN109259250A (zh) * | 2018-07-24 | 2019-01-25 | 华南理工大学 | 一种高持水性柑橘膳食纤维及其制备方法 |
CN113164344A (zh) * | 2018-11-29 | 2021-07-23 | 联合利华知识产权控股有限公司 | 粘土面膜组合物及其使用方法 |
CN113164344B (zh) * | 2018-11-29 | 2024-04-26 | 联合利华知识产权控股有限公司 | 粘土面膜组合物及其使用方法 |
CN110477404A (zh) * | 2019-08-22 | 2019-11-22 | 华南理工大学 | 一种柑橘属果皮均质改性制备柑橘纤维的方法 |
Also Published As
Publication number | Publication date |
---|---|
EP3372093B1 (en) | 2019-07-31 |
MX345966B (es) | 2017-02-28 |
RU2014134024A (ru) | 2016-03-20 |
EP2804492A2 (en) | 2014-11-26 |
BR112014017451B1 (pt) | 2020-04-07 |
DE202013012659U1 (de) | 2018-03-12 |
EP3372093A1 (en) | 2018-09-12 |
CN104780773B (zh) | 2021-05-07 |
CA2861904A1 (en) | 2013-07-25 |
MX2014008671A (es) | 2014-10-06 |
AR089746A1 (es) | 2014-09-17 |
BR112014017451A2 (pt) | 2017-06-13 |
CA2861904C (en) | 2022-06-21 |
WO2013109721A2 (en) | 2013-07-25 |
AU2013209799B2 (en) | 2016-10-13 |
DE202013012660U1 (de) | 2018-03-12 |
US20140356463A1 (en) | 2014-12-04 |
ZA201405324B (en) | 2017-09-27 |
RU2603582C2 (ru) | 2016-11-27 |
EP3372093B2 (en) | 2022-12-14 |
WO2013109721A3 (en) | 2016-10-20 |
AU2013209799A1 (en) | 2014-07-24 |
BR112014017451A8 (pt) | 2017-07-04 |
MY169373A (en) | 2019-03-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104780773A (zh) | 从柑橘果皮获得柑橘纤维的方法 | |
CN103025177B (zh) | 由柑橘渣获得柑橘纤维的方法 | |
CN103002755B (zh) | 改进柑橘纤维的性质的方法 | |
US20210037873A1 (en) | Dry citrus fibers and uses thereof | |
US20240052559A1 (en) | Process for modifying the properties of citrus pulp | |
US11589600B2 (en) | Process for obtaining citrus fiber from citrus peel | |
US20190159494A1 (en) | Dispersion containing citrus fibers | |
US11623967B2 (en) | Process for obtaining citrus fiber from citrus pulp |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
EXSB | Decision made by sipo to initiate substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |