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Water dispersion capsorubin mcrocapsule and its preparing method

A capsanthin, disperse technology, applied in the direction of microsphere preparation, microcapsule preparation, chemical instruments and methods, etc., can solve the problems of incomplete processing of carotenoid substances, change of natural pigment structure, inconvenient transportation and storage, etc. Achieve the effects of good water dispersion and spherical shape, simple process and bright color

Inactive Publication Date: 2007-12-19
BIOLOGY INST OF SHANDONG ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Li Yan et al. used metal calcium, magnesium, and zinc acetate as complexing agents to carry out complexation reactions on capsanthin to improve its water solubility, but the disadvantage is that it only works on pigments with a certain structure and cannot completely Processes all carotenoids contained in capsanthin
Moreover, due to the bonding of metal ions, the structure of the natural pigment has been changed, and the safety has not been confirmed. See Li Yan, Ye Xiujiao. Research on the modification and shaping of capsanthin. China Food Additives, 2000, (1): 9- 11
Xiabang Qi emulsified capsanthin to make a water-dispersible colloidal solution, and applied it to kiwi fruit drinks and soy sauce as a colorant, and left it for 6 months without stratification and precipitation. Its application research, Western Grain and Oil Science and Technology, 1998, 23(6): 49-51, but its disadvantage is that the capsanthin product is still in a liquid state, which is inconvenient for transportation and storage
So far, no related patent documents of capsanthin have been published

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Preparation of water phase: Take 5g of gelatin, 0.6g of xanthan gum, 30g of sucrose, 10g of dextrin and 250ml of distilled water to fully dissolve, keep warm for later use. Preparation of oil phase: Dissolve 5 g of capsanthin in 30 g of soybean oil.

[0035] 2. Slowly add the oil phase to the constantly stirring water phase, and add 15g of Tween-80 as a stabilizer, and 5g of sodium isovitamin C as an antioxidant. Emulsify the above solution through an emulsifier to make an O / W emulsion, and then use a high-pressure homogenizer at 20kg / cm 2 , homogenized at 40°C for 10 minutes.

[0036] 3. Inject the above-mentioned homogeneous liquid into the spray dryer, spray dry it instantly, and collect the microcapsules through the cyclone separator. The spraying conditions are air inlet temperature 150°C; air outlet temperature 80°C; air pressure 2kg / cm 2 . The average particle diameter and encapsulation efficiency of the product are listed in Table 1.

Embodiment 2

[0038] 1. Water phase preparation: take 10g of gum arabic, 20g of sucrose, 20g of dextrin and 250ml of distilled water to fully dissolve, keep warm for later use. Preparation of oil phase: Dissolve 5 g of capsanthin in 30 g of peanut oil.

[0039] 2. Slowly add the oil phase into the continuously stirring water phase, and add 2.5g of sucrose ester as a stabilizer. Emulsify the above solution through an emulsifier to make an O / W emulsion, and then use a high-pressure homogenizer at 30kg / cm 2 , homogenized at 50°C for 10 minutes.

[0040] 3. Inject the above-mentioned homogeneous liquid into the spray dryer, spray dry it instantly, and collect the microcapsules through the cyclone separator. The spraying conditions are air inlet temperature 180°C; air outlet temperature 85°C; air pressure 2kg / cm 2 . The average particle diameter and encapsulation efficiency of the product are listed in Table 1.

Embodiment 3

[0042]1. Preparation of water phase: Take 6g of sodium carboxymethylcellulose and 30g of gelatin, add 250ml of distilled water to fully dissolve, and keep warm for later use. Preparation of oil phase: Dissolve 5 g of capsanthin in 15 g of soybean oil.

[0043] 2. Slowly add the oil phase into the continuously stirring water phase, and add 2g of soybean phosphate as a stabilizer. Emulsify the above solution through an emulsifier to make an O / W emulsion, and then use a high-pressure homogenizer at 20kg / cm 2 , homogenized at 40°C for 10 minutes.

[0044] 3. Inject the above-mentioned homogeneous liquid into the spray dryer, spray dry it instantly, and collect the microcapsules through the cyclone separator. The spraying conditions are air inlet temperature 200°C; air outlet temperature 90°C; air pressure 4kg / cm 2 . The average particle size and encapsulation efficiency of the product are listed in Table 1.

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Abstract

The invention discloses a water dispersible capsicum redness microcapsule and the method to manufacture. The wall material of the microcapsule is water dispersible high molecular material and the core material is capsicum redness, whose particle diameter is 30-100um. The process includes the following steps: manufacturing wall material and core material, emulsifying equal material and spraying equal material. The feature is the determination of the parameter of emulsifying equal material and spraying equal material. The invention is simple technology, and is suited for industry manufacturing.

Description

(1) Technical field [0001] The technology relates to a water-dispersible capsanthin microcapsule and a preparation method thereof. It belongs to microcapsule inclusion technology. (2) Background technology [0002] Capsanthin (Capsanthin) is a kind of natural red pigment extracted from the peel of red pepper of Solanaceae plant, also known as capsanthin, capsanthin. Belongs to lutein-like conjugated polyene oxygen-containing derivatives, the main component of which is capsanthin (C 40 h 54 o 3 , molecular weight 584), capsanthin (C 40 h 54 o 4 , molecular weight 600) and so on. Its preparation process has been publicly reported CN 1035621C; CN 1203132C. At present, it is mainly used in food, cosmetics, pharmaceuticals and other fields. When applied to foods such as beverages, jellies, soy sauce, and candies, it not only has no toxic and side effects on the human body, but also can increase carotenoid compounds in the human body, which has certain nutritional value. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B67/02C09B61/00B01J13/02
Inventor 侯海荣韩利文党立王雪刘可春刘昌衡宋广运
Owner BIOLOGY INST OF SHANDONG ACAD OF SCI
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