| abstract |
The invention discloses a method for preparing a novel food-grade viscosity modifier. Microcrystalline cellulose is added to a sulfuric acid solution diluted to a certain concentration in a certain proportion, the mixture is placed in an ice-water bath for ultrasonic treatment, and after ultrasonic treatment, the mixture is sonicated. The supernatant layer was subjected to repeated centrifugation until all solid particles were removed, the final supernatant was diluted with an equal volume of deionized water, dialyzed for three days until the pH stabilized at 6, and the resulting nanoparticle was concentrated by drying oven evaporation. The crystalline cellulose suspension is obtained to obtain an aqueous solution of nanocrystalline cellulose, namely the viscosity modifier nanocrystalline cellulose. The prepared viscosity modifier can effectively regulate the viscosity and viscoelasticity of the water-soluble polysaccharide, and can be used as a modifier for adjusting the viscosity of the thickener; and the preparation of the viscosity modifier will not cause secondary pollution to the environment, The preparation process is simple, economical and practical. |