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Preparation method of menthol microcapsules

A technology of microcapsules and menthol is applied in the field of preparation of menthol microcapsules, and achieves the effects of reduced preparation and use costs, good film-forming properties and low price

Active Publication Date: 2011-02-16
CHINA TOBACCO ZHEJIANG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also many patents on essence microencapsulation, but the technical method of using chitosan as the wall material and modified starch as the crosslinking agent to crosslink and embed the essence first, and then spray drying has not been reported.

Method used

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  • Preparation method of menthol microcapsules
  • Preparation method of menthol microcapsules
  • Preparation method of menthol microcapsules

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for preparing menthol microcapsules uses menthol as a core material, chitosan as a wall material, and uses soluble chitosan with a degree of deacetylation of 80%. Monoglycerides and Tween 40 are used as composite emulsifiers. The monoglycerides used are glycerin fatty acid esters in powder form with an HLB of 5. The Tween 40 used is a yellowish waxy solid with an HLB of 15.5. After high-pressure emulsification, modified starch is added for cross-linking, and finally spray drying technology is used to prepare powdered menthol microcapsule products. The specific preparation steps are as follows:

[0035] (1) Preparation of modified starch: corn starch is used as raw material, the corn starch used is white powder, modified starch is obtained after treatment, and the modified starch is characterized by: ionic type is anion, appearance is white powder, gelatinization temperature is 65℃ , Gelatinized liquid is stable and does not stratify. Sodium periodate is the oxida...

Embodiment 2

[0046] The steps are similar to those in Example 1, except that the final mass percentage of the microcapsule emulsion is controlled as follows: chitosan 4%, menthol 4%, crosslinking temperature 45°C, and stirring speed during crosslinking 2000rpm.

[0047] After testing, the obtained menthol microcapsule embedding rate was 65.8%.

Embodiment 3

[0048] Example 3: The steps are similar to Example 1, except that the final mass percentage of the microcapsule emulsion is controlled as follows: chitosan 5%, menthol 5%, cross-linking temperature is 50°C, and the stirring speed during cross-linking is 2500 rpm .

[0049] After testing, the embedding rate of the obtained menthol microcapsules was 50.8%.

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Abstract

The invention relates to the technical field of the food additive and the microcapsule equipment capable of controlling the release of bioactive substances, in particular to a preparation method of menthol microcapsules. The preparation method uses menthol, wall material, emulsifier, crosslinking agent, pH regulator and water as the raw materials, wherein menthol is used as the core material, chitosan is used as the wall material, monoglyceride and Tween-40 are used as the compound emulsifier, 10% acetic acid is used as the pH regulator. The preparation method comprises the following steps: emusifying the solution under high pressure, adding modified starch to crosslink, finally adopting the spray drying technology to prepare the powdery menthol microcapsule product. The invention aims to provide a menthol microcapsule preparation method with safe and easy technology and low cost, increase the stability and heat resistance of menthol, control the release process and expand the application range.

Description

Technical field [0001] The invention relates to the technical field of microcapsule equipment for controlled release of food additives and biologically active substances, in particular to a method for preparing menthol microcapsules. Background technique [0002] Tobacco flavors and fragrances are specially used for flavoring and correcting various tobacco products. In the production of cigarettes, tobacco flavors and fragrances are rich in content and diverse. Its aroma type and aroma style determine the grade and taste of tobacco products to some extent. Normally, tobacco will produce some spicy taste organic matter when it is burned. If some flavors are added to the cigarette, the aroma can be used to cover the spicy taste produced during the burning of tobacco, so that it produces a good smoke effect when it is burned. [0003] Flavors and fragrances will change greatly before and after the cigarette is burned, and at the same time, they will have constructive and destructive ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B3/12B01J13/14
Inventor 杨君赵生朱丽云蒋家新舒明
Owner CHINA TOBACCO ZHEJIANG IND
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