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Single-core edible oil and fat microcapsules and preparation method thereof

A technology of edible oils and microcapsules, which is applied in the fields of application, food science, food composition, etc., can solve the problems of uniform size and wall thickness, lack of microcapsule shape and size, and inability to obtain structure, etc., to achieve high universality , enhance protection, increase the effect of wall material layer thickness

Active Publication Date: 2017-09-22
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this patent involves the use of raw materials such as fish skin gelatin compounded with gum arabic to prepare edible oil or spice microcapsules, and the method used is the composite coacervation method, but it lacks precise control over the shape and size of the microcapsules, and cannot be obtained. Microcapsule products with uniform structure and controllable size and wall thickness

Method used

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  • Single-core edible oil and fat microcapsules and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Preparation of microcapsules by embedding methyl linoleate (medium wall thickness microcapsule product)

[0074] 1) Dissolve 5% (w / w) gelatin and 5% (w / w) gum arabic under stirring at 55°C, add 0.05% (w / v) Tween 80 into the gelatin solution, dissolve The process lasts for 60 minutes to ensure sufficient and complete hydration;

[0075] 2) 5% (w / w) gelatin solution and 10% methyl linoleate (w / w) were vortexed in a 50mL centrifuge tube for 15s for pre-emulsification, transferred to a syringe connected to a 10μm SPG membrane emulsifier, and used The syringe pump is used for bolus injection at a rate of 25mL / min, and the membrane is repeatedly passed through the membrane 3 times;

[0076] 3) Stir and mix the emulsion and gum arabic solution in a constant temperature container at 45°C, add water to dilute the system to the required concentration, adjust the system to the target stirring speed, and ensure that stirring at this speed is maintained until the preparation of mic...

Embodiment 2

[0081] Preparation of microcapsules by embedding methyl linolenate (thicker wall thickness microcapsule products)

[0082] 1) Dissolve 5% (w / w) gelatin and 5% (w / w) gum arabic under stirring at 55°C, add 0.05% (w / v) Tween 80 into the gelatin solution, dissolve The process lasts for 60 minutes to ensure sufficient and complete hydration;

[0083] 2) 5% (w / w) gelatin solution and 5% methyl linolenate (w / w) were pre-emulsified in a 50mL centrifuge tube by vortexing for 15s, transferred to a syringe connected with a 10μm SPG membrane emulsifier, using a syringe pump Carry out bolus injection at a speed of 25mL / min, and pass through the membrane repeatedly 3 times;

[0084] 3) Stir and mix the emulsion and gum arabic solution in a constant temperature container at 45°C, add water to dilute the system to the required concentration, adjust the system to the target stirring speed, and ensure that stirring at this speed is maintained until the preparation of microcapsules is completed...

Embodiment 3

[0089] Preparation of microcapsules by embedding methyl oleate (microcapsule products with thinner wall thickness)

[0090] 1) Dissolve 5% (w / w) gelatin and 5% (w / w) gum arabic under stirring at 55°C, add 0.05% (w / v) Tween 80 into the gelatin solution, dissolve The process lasts for 60 minutes to ensure sufficient and complete hydration;

[0091] 2) 5% (w / w) gelatin solution and 20% methyl oleate (w / w) were vortexed in a 50mL centrifuge tube for 15s for pre-emulsification, transferred to a syringe connected with a 10μm SPG membrane emulsifier, using a syringe pump Carry out bolus injection at a speed of 25mL / min, and pass through the membrane repeatedly 3 times;

[0092] 3) Stir and mix the emulsion and gum arabic solution in a constant temperature container at 45°C, add water to dilute the system to the required concentration, adjust the system to the target stirring speed, and ensure that stirring at this speed is maintained until the preparation of microcapsules is complet...

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Abstract

The invention belongs to the field of food auxiliary materials and discloses a preparation method of single-core edible oil and fat microcapsules. The preparation method of the microcapsules is a complex coacervation method; a wall material of each microcapsule is a macromolecule with different charges under an acidic condition. The microcapsules prepared by the preparation method have the advantages that the structure is uniform and is spherical or nearly spherical, the thickness of a wall material layer is controllable and the size is uniform and is controllable in a micron-grade range. According to the single-core edible oil and fat microcapsules, functional food components including various types of unsaturated oil and fat and fat-soluble food auxiliary materials and the like are added into foods with various shapes in a microcapsule form with the uniform structure and size, and the food auxiliary materials are protected and are prevented from being disturbed by external factors including high temperature, light illumination, oxygen and the like; an unpleasant taste or odor which is carried or generated by part of food auxiliary material components can be covered.

Description

technical field [0001] The invention belongs to the field of food ingredients, and in particular relates to a single-core edible oil microcapsule and a preparation method thereof, more specifically, to a uniform and controllable single-core edible oil microcapsule and a preparation method thereof. Background technique [0002] Microcapsule technology is widely used in light industrial manufacturing products such as food, medicine, cosmetics and printing and dyeing. Microcapsules are composed of core materials and wall materials. Microcapsule technology embeds some sensitive substances as core materials into the wall materials to protect these sensitive substances from environmental factors such as external oxygen, light and high temperature. infringement. The microcapsule wall material is usually composed of macromolecular substances such as proteins and polysaccharides. Through the physical barrier, restraint and chemical anti-oxidation of the wall material, the oxidation ...

Claims

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Application Information

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IPC IPC(8): A23P10/30A23L33/115A23L33/10
CPCA23L33/10A23L33/115A23P10/30A23V2002/00A23V2200/30
Inventor 马铁铮王静赵宏亮
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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