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Spray drying method for water-soluble iron chelate of glycine

A technology for chelating iron with glycine and drying method, which is applied in the fields of iron organic compounds, food science, food preparation, etc., can solve the problems of large product particles that need to be pulverized, inconvenient for continuous production, long drying cycle, etc., and achieves low processing cost, The effect of enhancing human immune function and stable product quality

Inactive Publication Date: 2007-05-09
JIANGNAN UNIV
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adopting vacuum drying method to dry glycine chelated iron can meet the above-mentioned technical requirements, but the process is intermittent operation, the drying cycle is long, the output is low, and the product particles need to be pulverized, which is not convenient for continuous production, and the dried product is still relatively large. strong hygroscopicity

Method used

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  • Spray drying method for water-soluble iron chelate of glycine
  • Spray drying method for water-soluble iron chelate of glycine
  • Spray drying method for water-soluble iron chelate of glycine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Weigh 50g water-soluble glycine chelated iron, dissolve in 500mL deionized water, add 50g maltodextrin, 0.65g antioxidant, 0.5g anti-caking agent, solid content is 20%, homogenization pressure 20MPa, homogenization two Second, the inlet air temperature is 180°C, the outlet air temperature is 80°C-90°C, and spray-dried in a spray drying tower.

[0033] Take 5g of the product and dissolve it in 100ml of ultra-pure water, the system is transparent without precipitation, the content of ferrous iron accounts for 81.77% of the total iron content, the product is relatively dry and has good solubility.

Embodiment 2

[0035]Weigh 50g of water-soluble glycine chelated iron, dissolve it in 1000mL deionized water, add 50g of maltodextrin, 0.625g of antioxidant, 0.5g of anti-caking agent, the solid content is 10%, the homogenization pressure is 20MPa, and the homogenization pressure is 20MPa. The second time, the inlet air temperature is 180°C, the outlet air temperature is 80°C-90°C, and it is spray-dried in a spray drying tower.

[0036] Take 5g of the product and dissolve it in 100ml of ultrapure water, the system is transparent without precipitation, the content of ferrous iron accounts for 79.10% of the total iron content, the product is dry and has good solubility.

Embodiment 3

[0038] Weigh 50g of water-soluble glycine chelated iron, dissolve in 500mL deionized water, add 50g of maltodextrin, 0.625g of antioxidant, 0.5g of anti-caking agent, the solid content is 20%, the homogenization pressure is 20MPa, and the homogenization pressure is 20MPa. The second time, the air inlet temperature is 160°C, the outlet air temperature is 80°C-90°C, and it is spray-dried in a spray drying tower.

[0039] Take 5g of the product and dissolve it in 100ml of ultra-pure water. The system is transparent without precipitation. The content of ferrous iron accounts for 84.12% of the total iron content.

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Abstract

A spray drying method for the water-soluble glycine chelated iron includes such steps as dissolving the water-soluble glycine chelated iron in water, adding malt dextrin, antiblocking agent and composite antioxidant, pressure homogenizing, and spray drying. Its product has high antioxidizing and anti-hydroscopic performance and high water solubility.

Description

technical field [0001] The invention relates to a spray drying method of water-soluble glycine chelated iron, belonging to the technical field of amino acid chelate preparation. Background technique [0002] Glycine chelated iron is an iron nutritional enhancer that is easily absorbed by mammals including humans. It has many advantages such as non-toxic, non-irritating, fast absorption, and significant iron and blood supplementation. It is widely used in feed additives . In recent years, some researchers in the United Kingdom and the United States have gradually increased the research on the application of amino acid chelated iron as an iron nutritional fortifier in food. [0003] In our country, the mid-1980s began to study trace element amino acid chelates, and great progress has been made in amino acid chelated ferrous. Yang Wenbing and Yao Fenying reported in the early 1990s that the complex amino acid solution obtained by acid hydrolyzing soybean cake and ferrous sulf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/304C07C229/76C07F15/02A23L33/165
Inventor 张晓鸣贾承胜黄玲倪婉星
Owner JIANGNAN UNIV
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