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Unsaturated fatty acid microcapsule preparing technology and application

An unsaturated fatty acid and a preparation process technology, applied to the preparation process and application field of unsaturated fatty acid microcapsules, can solve the problems of affecting the taste and taste of products, unsatisfactory effects, affecting the taste and smell of products, etc., and increase the yield. , The effect of high food safety and good water repellency

Inactive Publication Date: 2008-02-20
武汉麦可得生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because there are double bonds in the molecular chains of unsaturated fatty acids, they have strong reducibility, especially there are four or six double bonds in the molecular chains of arachidonic acid and docosahexaenoic acid. It is very easy to oxidize and deteriorate, and emit oily and rancid taste, which will affect the taste and smell of the product and lead to the loss of nutrients
[0004] There are also many reports on microcapsule technology, but the effect is not very satisfactory, and most of them are water-soluble microcapsules, that is, they will be completely dissolved in hot water, so that the original inner layer of capsule material smells out.
For example, arachidonic acid (AA) and docosahexaenoic acid (DHA) microcapsules are dissolved in hot water, which will have a fishy smell and affect the taste and taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation technology of unsaturated fatty acid microcapsule, it comprises the steps:

[0027] 1) Selection of raw materials: the inner capsule material is arachidonic acid oil (ARA oil), and the outer wall material is edible modified starch, maltodextrin, edible gum arabic, glucose, sodium caseinate and whey protein;

[0028] According to the mass percentage of arachidonic acid oil, edible modified starch, maltodextrin, edible gum arabic, glucose, sodium caseinate, whey protein: 25%, 15%, 25%, 10%, 8%, 8% , 9%, choose arachidonic acid oil, edible modified starch, maltodextrin, edible gum arabic, glucose, sodium caseinate and whey protein;

[0029] 2) Mix the outer wall material (edible modified starch, maltodextrin, edible gum arabic, glucose, sodium caseinate and whey protein) evenly, and select Water, after the water temperature rises to 50°C, add the uniformly mixed outer wall material, shear to dissolve all the materials completely (realize pre-emulsifi...

Embodiment 2

[0033] A kind of preparation technology of unsaturated fatty acid microcapsule, it comprises the steps:

[0034] 1) Selection of raw materials: the inner capsule material is arachidonic acid oil (ARA oil), and the outer wall material is edible modified starch, maltodextrin, edible gum arabic, glucose, sodium caseinate and gelatin;

[0035] According to the mass percentage of arachidonic acid oil, edible modified starch, maltodextrin, edible gum arabic, glucose, sodium caseinate, gelatin: 17.5%, 12.5%, 30%, 10%, 10%, 10%, 10% %, choose arachidonic acid oil, edible modified starch, maltodextrin, edible gum arabic, glucose, sodium caseinate, gelatin;

[0036] 2) Mix the outer layer of wall material evenly, according to the mass ratio of the outer layer of wall material and water as 3:6, select water, add the evenly mixed outer layer of wall material after the water temperature rises to 50°C, and shear to dissolve all materials Complete (realize pre-emulsification), get pre-emuls...

Embodiment 3

[0040] A kind of preparation technology of unsaturated fatty acid microcapsule, it comprises the steps:

[0041] 1) Selection of raw materials: the inner capsule material is arachidonic acid oil (ARA oil), and the outer wall material is edible modified starch, β-cyclodextrin, edible gum arabic, glucose and sodium caseinate;

[0042]According to the mass percentage of arachidonic acid oil, edible modified starch, β-cyclodextrin, edible gum arabic, glucose, sodium caseinate: 25%, 25%, 25%, 5%, 10%, 10%, select Arachidonic acid oil, edible modified starch, β-cyclodextrin, edible gum arabic, dextrose and sodium caseinate;

[0043] 2) Mix the outer wall material (edible modified starch, β-cyclodextrin, edible gum arabic, glucose and sodium caseinate) evenly, and select water according to the mass ratio of the outer layer wall material and water as 3:7, After the water temperature rises to 50°C, add the uniformly mixed outer wall material, shear to dissolve all the materials comple...

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Abstract

The present invention relates to a preparation technique and an application of unsaturated fatty acid microcapsules. The preparation technique of the unsaturated fatty acid microcapsules is characterized in that the present invention includes the following steps: 1) the selection of the raw materials: the inner layer coating materials and the outer layer wall materials are selected for standby according to that the weight ratio of the inner layer coating materials and the outer layer wall materials is 0.7 to 1.5: 3 to 5; the inner layer coating materials are unsaturated fatty acid; the outer layer wall materials are the mixture of any two or more of the natural rubbers, carbohydrates and soluble proteins; 2) the outer layer wall materials are mixed evenly, the weight ratio of the outer layer wall materials and the water is 3 to 4: 6 to 7, the evenly mixed outer layer wall materials are added after the water temperature is increased to 50 DEG C, so as to get the pre-emulsion; 3) the inner layer coating materials are added into the pre-emulsion and is homogenized at the high pressure of 30 to 35MPa, so as to get the emulsion; 4) the emulsion is treated by the spray drying, the materials after the spray drying is cooled by a fluidized bed, the cooling temperature is 30 to 50 DEG C, then the materials pass through a 20 to 60 mesh vibrating screen, so as to get the unsaturated fatty acid microcapsules. The present invention is characterized by water repellency.

Description

technical field [0001] The invention relates to a preparation process and application of unsaturated fatty acid microcapsules. Background technique [0002] Unsaturated fatty acid is a kind of fatty acid that constitutes body fat and is an essential fatty acid for the human body. Unsaturated fatty acids are divided into monounsaturated fatty acids and polyunsaturated fatty acids according to the number of double bonds. Among food fats, monounsaturated fatty acids include oleic acid, and polyunsaturated fatty acids include linoleic acid, linolenic acid, and arachidonic acid. The human body cannot synthesize linoleic acid and linolenic acid and must be supplemented from the diet. According to the position and function of the double bond, polyunsaturated fatty acids are divided into ω-6 series and ω-3 series. Linoleic acid and arachidonic acid belong to the omega-6 series, and linolenic acid, DHA, and EPA belong to the omega-3 series. [0003] Most unsaturated fatty acids e...

Claims

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Application Information

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IPC IPC(8): A61K9/50A61K31/231A61K8/92A61P3/02A23L1/30A23L33/115
Inventor 吴志伟鲁伟岳传静岳传军
Owner 武汉麦可得生物技术有限公司
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