Algal oil DHA (Docosahexaenoic Acid) microcapsule and preparation method thereof
A technology of microcapsules and algae oil, applied in food preparation, food forming, food science and other directions, can solve the problems of DHA oxidative deterioration and poor stability, reduce surface oil, high product yield and improve stability Effect
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Embodiment 1~4
[0033] The preparation method of embodiment 1~4 comprises the following steps:
[0034] 1. Preparation of oil phase:
[0035] Quantitatively weigh algae oil DHA, vitamin E oil, VC palmitate, carnosic acid, citric acid, and lecithin;
[0036] Use a small amount of algae oil DHA to completely dissolve the Vc palmitate at a temperature of 90-95°C (stir while adding until the algae oil DHA is completely transparent and clear). When the algal oil DHA is completely transparent and clear, add carnosic acid to continue dissolving until the algal oil DHA is completely transparent and clear. Add most of the remaining algal oil DHA, vitamin E oil, lecithin and citric acid into the oil phase tank to control the temperature at 50±3°C, and then add the above-mentioned algal oil DHA (dissolved DHA oil, Vc palm Ester, carnosic acid), and at the same time turn on the shearing machine and stir at 50±3°C for 15-20 minutes to fully mix the materials.
[0037] 2. Preparation of emulsifier:
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