Sugar-vitrified essential oil capsule prepared based on extrusion method and preparation method thereof

A technology of sugar vitrification and essential oils, which is applied in the directions of essential oils/fragrance, microsphere preparation, microcapsule preparations, etc., can solve the problems of difficulty, change of volatile components, different solubility of water and oil, etc., and achieve mixing Simple, stability-enhancing effect

Active Publication Date: 2013-08-14
广州市珍馨香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The research on the encapsulation of flavors and fragrances has been started since the 1950s, and the research in this area is still in the ascendant. Compared with the microencapsulation technology of other core materials, the encapsulation of essential oils is more difficult, mainly because : (1) Essential oils are usually a mixture of dozens or even hundreds of different components, which have different solubility in water and oil, and it is very diff

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Step 1: Prepare each component in the formula by the following parts by mass:

[0052] 66.5 parts of maltodextrin;

[0053] 16.5 parts of modified starch;

[0054] 1 part sucrose;

[0055] 10 parts of essential oil;

[0056] 1 part soybean lecithin;

[0057] 5 parts of water.

[0058] Step 2: Dry mixing of formula materials:

[0059]Soybean lecithin, water and essential oils in the formula are prepared into a creamy emulsion under constant stirring; sucrose, modified starch and maltodextrin are mixed in a high-speed mixer to fully mix the three carbohydrates; The emulsion of the essential oil is added to the mixture containing the three carbohydrates for dry mixing, and mixed with a high-speed mixer for 1.5 minutes; the obtained mixture is passed through a 30-mesh sieve to obtain an extrusion premix;

[0060] Step 3: Extrude the extrusion premix:

[0061] The extruded premix enters the extruder through the screw feeder. During the extrusion process, the temperatu...

Embodiment 2

[0064] Step 1: Prepare each component in the formula by the following parts by mass:

[0065] 34 parts of maltodextrin;

[0066] 40 parts of modified starch;

[0067] 4 parts sucrose;

[0068] 15 parts of essential oil;

[0069] 2 parts soybean lecithin;

[0070] 5 parts of water.

[0071] Step 2: Dry mixing of formula materials:

[0072] Soybean lecithin, water and essential oils in the formula are prepared into a creamy emulsion under constant stirring; sucrose, modified starch and maltodextrin are mixed in a high-speed mixer to fully mix the three carbohydrates; The emulsion of the essential oil is added to the mixture containing the above three carbohydrates for dry mixing, and mixed with a high-speed mixer for 0.5 minutes; the obtained mixture is passed through a 10-mesh sieve to obtain an extrusion premix;

[0073] Step 3: Extrude the extrusion premix:

[0074] The extruded premix enters the extruder through the screw feeder. During the extrusion process, the temp...

Embodiment 3

[0077] Step 1: Prepare each component in the formula by the following parts by mass:

[0078] Maltodextrin 50 parts;

[0079] 28 parts modified starch;

[0080] 6 parts of sucrose;

[0081] 13.5 parts of essential oil;

[0082] 0.5 parts of soybean lecithin;

[0083] 2 parts of water.

[0084] Step 2: Dry mixing of formula materials:

[0085] Soybean lecithin, water and essential oils in the formula are prepared into a creamy emulsion under constant stirring; sucrose, modified starch and maltodextrin are mixed in a high-speed mixer to fully mix the three carbohydrates; The emulsion of the essential oil is added to the mixture containing the three carbohydrates for dry mixing, and mixed with a high-speed mixer for 1.5 minutes; the obtained mixture is passed through a 30-mesh sieve to obtain an extrusion premix;

[0086] Step 3: Extrude the extrusion premix:

[0087] The extruded premix enters the extruder through the screw feeder. During the extrusion process, the temper...

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PUM

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Abstract

The invention relates to a sugar-vitrified essential oil capsule prepared based on an extrusion method and a preparation method thereof. Essential oil is instable in nature, high in volatility, poor in water solubility and easy to deteriorate under high-temperature conditions. The preparation method comprises the following steps: preparing soya bean lecithin, water and essential oil into a pasty emulsion; mixing sucrose, modified starch and maltodextrin at a high speed, adding the emulsion, mixing according to a dry method, feeding into an extruder through a screw feeder, and extruding to prepare the essential oil capsule. The capsule prepared by the invention has a more compact and stable structure; the capsule hermetically packaged in a moisture-proof material can be stored for a long time under room temperature conditions; and the stability is greatly improved, no antioxidant needs to be used, and the capsule has a certain slow release function in application.

Description

technical field [0001] The invention relates to an essential oil capsule, in particular to a sugar vitrified essential oil capsule prepared based on an extrusion method and a method thereof. Background technique [0002] Sugar vitrification technology is a low-temperature encapsulation technology, so it is suitable for the embedding of heat-sensitive substances. Essential oil is a kind of volatile essential oil extracted from spices, also known as aromatic oil, which is a large category of natural spices. Generally, the tissues or secretions of different parts of aromatic plants are used as raw materials, and are processed by cold grinding, extraction and pressing. , steam distillation and other methods to extract, its composition is a mixture of aliphatic, alicyclic, terpene and so on. Essential oils have a unique aroma and strong antiseptic and bactericidal properties, but their properties are not stable enough, and they are highly volatile under general conditions, resu...

Claims

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Application Information

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IPC IPC(8): C11B9/00B01J13/04
Inventor 常大伟
Owner 广州市珍馨香精香料有限公司
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