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Olive oil microcapsule and preparation method thereof

A technology of olive oil and microcapsules, which is applied in the agricultural field, can solve the problems of high price, limited production of natural vegetable gum, and bleak application prospects, and achieve the effects of cheap price, good microencapsulation effect, and superior emulsification and film-forming properties

Inactive Publication Date: 2012-06-27
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of various natural vegetable gums is limited and expensive, and the application prospects are slim

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Mix 32g of waxy cornstarch with 368g of deionized water, stir evenly to dissolve all the starch, then put it in a 90°C water bath for 1 hour, and stir at a speed of 300r / min. The starch solution after the water bath was subjected to high-speed shearing, pre-shearing at 8000r / min for 2min, and then high-speed shearing at 12000r / min for 4min. The sheared starch solution was passed through a high-pressure homogenizer under a pressure of 40 MPa for one cycle.

[0026] Add 48g of octenyl succinic acid starch ester HI-CAP100 (the degree of esterification is 0.104) to the reaction system, put the mixed solution in a 65°C water bath for 0.5 hours and stir at a speed of 300r / min.

[0027] Add 32g of olive oil. The mixture was placed in a water bath at 65°C for 0.5 hour and stirred at a speed of 300 r / min.

[0028] The solution after the water bath was subjected to high shear, pre-sheared at 8000r / min for 2min, and then high-speed sheared at 12000r / min for 4min. The sheared so...

Embodiment 2

[0032] Mix 28g of waxy cornstarch with 372g of deionized water, stir evenly to dissolve all the starch, then put it in a 90°C water bath for 1 hour, and stir at a speed of 300r / min. The starch solution after the water bath was subjected to high shear, pre-sheared at 8000r / min for 2min, and then high-speed sheared at 12000r / min for 4min. The sheared starch solution was passed through a high-pressure homogenizer under a pressure of 40 MPa for one cycle.

[0033] Add 28g of octenyl succinic acid starch ester HI-CAP100 (the degree of esterification is 0.104) to the reaction system, put the mixed solution in a 65°C water bath for 0.5 hours and stir at a speed of 300r / min.

[0034] Add 16.8g of olive oil. The mixture was placed in a water bath at 65°C for 0.5 hour and stirred at a speed of 300 r / min.

[0035] The solution after the water bath was subjected to high shear, pre-sheared at 8000r / min for 2min, and then high-speed sheared at 12000r / min for 4min. The sheared solution wa...

Embodiment 3

[0039] Mix 20g of waxy cornstarch with 380g of deionized water, stir evenly to dissolve all the starch, then put it in a water bath at 95°C for 1 hour, and stir at a speed of 300r / min. The starch solution after the water bath was subjected to high-speed shearing, pre-shearing at 6000r / min for 2min, and then high-speed shearing at 11000r / min for 4min. The sheared starch solution was passed through a high-pressure homogenizer under a pressure of 30 MPa for one cycle.

[0040] Add 46g of octenyl succinic acid starch ester HI-CAP100 (the degree of esterification is 0.104) to the reaction system, put the mixed solution in a 65°C water bath for 0.5 hours and stir at a speed of 300r / min.

[0041]Add 13.2g of olive oil. The mixture was placed in a water bath at 65°C for 0.5 hour and stirred at a speed of 300 r / min.

[0042] The solution after the water bath was subjected to high shear, pre-sheared at 6000r / min for 2min, and then high-speed sheared at 11000r / min for 4min. The sheare...

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Abstract

The invention relates to an olive oil microcapsule and a preparation method of the olive oil microcapsule. The olive oil microcapsule consists of a core material and a wall material covered outside the core material, wherein the core material is olive oil, and the wall material is a mixture formed by waxy maize starch and starch octenyl succinate anhydride. The olive oil microcapsule has the advantages that the covering rate is high, the production cost is low, and in addition, the preparation method is simple.

Description

technical field [0001] The invention relates to the field of agricultural technology, in particular to an olive oil microcapsule and a preparation method thereof. Background technique [0002] Olive oil contains a variety of active ingredients, which can effectively reduce "bad" cholesterol and increase "good" cholesterol. However, olive oil is insoluble in water, and it is not easy to mix evenly with food materials. It is extremely inconvenient for industrial use. Its active ingredients are unstable and easy to oxidize. Its application is very limited. In addition, olive oil is a liquid and has a single product, so it is necessary to develop a variety of products to meet the needs. At present, in the food industry, natural plant gums, carbohydrates and proteins are used as wall materials to microencapsulate olive oil to increase its application value. However, the production of various natural vegetable gums is limited and expensive, and the application prospects are slim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 李栋盛韶阳汪立君刘嫣红吴敏
Owner CHINA AGRI UNIV
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