Fish oil microcapsule for reducing blood lipid and preparation method thereof

Abstract

The invention discloses a fish oil microcapsule for reducing blood lipid and a preparation method thereof, belonging to the technical field of health care products. The fish oil microcapsule contains the following ingredients in parts by weight: 60-90 parts of sea eel oil, 5-25 parts of shark liver oil and 0.1-8 parts of vitamin E. The fish oil microcapsule has an excellent blood lipid reducing effect, can be used for improving the immunity of a human body and clearing the metabolic peroxide in the body, and can be easily absorbed by the human body; the fish oil is wrapped by adopting a microcapsule wrapping technology, the fish oil holding rate achieves 86% or above, furthermore, the oxidative deterioration of the fish oil caused by oxygen, illumination and the like can be prevented, fishlike smell can be covered, and the food can be processed and stored conveniently, so that the fish oil microcapsule can be taken as a food additive to be added into different foods, and the additional value can be increased.

Description

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AI Technical Summary

Benefits of technology

This patented product works well for reducing blood lipids levels without affecting other important nutrients like vitamins or minerals that are essential for health. It also helps remove harmful substances from our bodies through various ways such as ingesting them with certain types of shellfish containing small particles called microspheres made up mostly fat-based materials. Microcysteptious fish oil was then wrapped around these tiny spherules instead of being exposed directly to air during manufacturing processes. Overall this makes us better at regulating dietary intake while maintaining good overall quality standards.

Problems solved by technology

This patented technical problem addressed in this patent relates to finding ways to use these components without causing negative side effects such as inflammable or damaged tissues when used alone due to their insufficient bioavailabilities during consumption. Existing methods involve adding other ingredients together with certain chemical compounds called dietary supplements, while others focus exclusively on delivering active agents directly into the gastrointestinal tract instead of relying solely upon those molecules themselves.

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