A solid dispersion instant saccharin sodium microcapsule additive and method for making same
A technology of solid dispersion and sodium saccharin, which is applied in food preparation, application, food science, etc., can solve the problems of inability to obtain good effects, difficulty in sodium saccharin, and uneven distribution, and achieve good application prospects, increase dissolution speed, and effective Effects on Favorable Feed Intake
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Embodiment 1
[0041] Get 100 kg of saccharin sodium and dissolve it in 100 liters of water, then dissolve 0.5 kg of neohesperidin dihydrochalcone (food sweetener derived from Sichuan Chengdu Tianyuan Plant Extract Co., Ltd.) into 10 liters of water at 60-70°C , then mix the two, then add 2 kilograms of liquid milk essence (from the food fragrance of Hangzhou Zhongxiang Chemical Co., Ltd.), homogenize, and spray dry by spray dryer, the inlet air temperature is 300 ° C, and the outlet air temperature Instantly volatilize water at 110°C to obtain a solid intermediate product, then pass through a 200-mesh sieve, and the under-sieve is the solid-dispersed instant saccharin sodium microcapsule additive.
Embodiment 2
[0043] Get 200 kilograms of saccharin sodium and dissolve it in 200 liters of water, and then dissolve 1 kilogram of neohesperidin dihydrochalcone (food sweetener derived from Sichuan Chengdu Tianyuan Plant Extract Co., Ltd.) in 20 liters of 60-70 ℃ water , and then the two are mixed, then add 2 kilograms of liquid sucrose essence (from the food fragrance of Hangzhou Zhongxiang Chemical Co., Ltd.), homogenize, and spray dry by a spray dryer. Instantly volatilize water at 100°C to obtain a solid intermediate product, and then pass through a 200-mesh sieve, and the under-sieve is the solid-dispersed instant saccharin sodium microcapsule additive.
Embodiment 3
[0045]Get 150 kilograms of sodium saccharin and dissolve it in 200 liters of water, then dissolve 0.3 kilograms of neohesperidin dihydrochalcone (food sweetener derived from Sichuan Chengdu Tianyuan Plant Extract Co., Ltd.) and 3 kilograms of sodium glutamate in 15 liters of 50-70 ℃ water, then mix the two, then add 1.5 kg of liquid sucrose essence (from the food flavoring agent of Hangzhou Zhongxiang Chemical Co., Ltd.), homogenize, spray dry by spray dryer, enter the air The temperature is 350°C, the air outlet temperature is 110°C, and the water is evaporated instantly to obtain a solid intermediate product, which is passed through a 200-mesh sieve, and the under-sieve is the solid-dispersed instant sodium saccharin microcapsule additive.
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