Microcapsule essence and its preparation method

Abstract

The invention provides microcapsule essence, which comprises microcapsule wall and capsule core which is essence, wherein the microcapsule wall is Pullulan, and the essence has an amount of 1% to 80% that of Pullulan. The liquid essence can be well embedded in the microcapsule essence without addition of other auxiliaries according to the good film-forming property, viscosity and solubility of Pullulan, so that the microcapsule essence has the advantages of simple formula, high microencapsulation ratio, long perfume resistance time, good solubility and fast perfume release. The invention also provides the method for preparing the microcapsule essence, which comprises following steps: dissolving Pullulan in water to obtain a water solution with a certain concentration, adding essence, emulsifying uniformly, and spray-drying to obtain the final product. The preparation method has no special requirement for process parameters, easy control and good embedding effect of the product.

Description

technical field [0001] The invention relates to an essence, in particular to a microcapsule-shaped essence. The invention also relates to a preparation method of the microcapsule essence. Background technique [0002] Essence is formulated from a variety of spices, has a certain flavor type, and can be directly used for product flavoring. Essence is a highly volatile liquid. In order to prolong the fragrance of products added with essence, the essence must be made into a slow-release type. Microcapsule is the most ideal sustained-release type, which has good sustained-release performance, uniform sustained-release speed and beautiful appearance. Microencapsulation technology is a new type of dosage form technology developed in recent years. It uses polymer compounds as the capsule wall to encapsulate the capsule core (such as essence) that needs to be encapsulated to form a very small capsule. . The quality of essence embedding effect is closely related to the choice of ...

AI Technical Summary

Problems solved by technology

The existing microcapsule flavors sold on the market generally use colloidal polysaccharides, modified starch, gelatin or gum arabic as wall materials. The microcapsule flavor embedded in the material is more or less insufficient in terms of microencapsulation rate, fragrance retention time, fragrance release or solubility, etc., especially when the spray drying process is used, when the compactness of the wall material is poor, At relatively high temperature, it is easy to cause the loss of volatile cyst core

For how to improve the microencapsulation rate and prolong the fragrance retention time, there have been many proposals in the flavor preparation industry in recent years, but they have not been popularized and applied because of unreasonable formulas or complicated production processes that are difficult to control.