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

A technology of sugar vitrification and secondary extrusion, which is applied in the direction of essential oil/fragrance, fat production, etc., can solve problems such as difficulties, different solubility, and difficult encapsulation of essential oils, and achieve the effect of improving stability

Active Publication Date: 2013-08-14
江西天和道能量健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 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. The solubility of water and oil is different, and it is very difficult to completely embed all components in a single matrix; (2) Different components in essential oils have different boiling points, and the volatility of components varies greatly. Even below 0°C, it still has strong volatility, and the volatilization loss of volatile components will lead to changes in fragrance; (3) Many components in essential oils are sensitive to heat, light, pH, oxygen, etc. here comes the difficulty

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] Maltodextrin 90 parts;

[0053] 1 part essential oil;

[0054] 1 part soybean lecithin;

[0055] 8 parts of water;

[0056] Step 2: Dry mixing of formula materials:

[0057] The soybean lecithin, water and essential oils in the formula are prepared into a creamy emulsion under constant stirring; the maltodextrin is put into a high-speed mixer, and the emulsion containing essential oil is added to the maltodextrin for dry process To mix, mix on a high speed mixer for 1.5 minutes. The resulting mixed material is passed through a 30-mesh sieve to obtain an extrusion premix;

[0058] Step 3: Extrude the extrusion premix:

[0059] The extrusion premix enters the extruder through the screw feeder. During the first extrusion process, the temperature of each section of the four-stage extrusion chamber is not set by heating, that is, the room temperature condition, and no mold is added at ...

Embodiment 2

[0063] Step 1: Prepare each component in the formula by the following parts by mass:

[0064] 65.8 parts of maltodextrin;

[0065] 20 parts modified starch;

[0066] 12 parts of essential oil;

[0067] 0.2 parts of soybean lecithin;

[0068] 2 parts of water;

[0069] Step 2: Dry mixing of formula materials:

[0070] The soybean lecithin, water and essential oil in the formula are prepared into a creamy emulsion under constant stirring; the modified starch and maltodextrin are mixed in a high-speed mixer to fully mix the two carbohydrates; Add the above emulsion containing two kinds of carbohydrates to carry out dry mixing, and use a high-speed mixer to mix for 0.5 minutes. The resulting mixed material is passed through a 20-mesh sieve to obtain an extrusion premix;

[0071] Step 3: Extrude the extrusion premix:

[0072] The extrusion premix enters the extruder through the screw feeder. During the first extrusion process, the temperature of each section of the four-stag...

Embodiment 3

[0076] Step 1: Prepare each component in the formula by the following parts by mass:

[0077] Maltodextrin 50 parts;

[0078] 40 parts of modified starch;

[0079] 5 parts essential oil;

[0080] 2 parts soybean lecithin;

[0081] 3 parts of water;

[0082] Step 2: Dry mixing of formula materials:

[0083] The soybean lecithin, water and essential oil in the formula are prepared into a creamy emulsion under constant stirring; the modified starch and maltodextrin are mixed in a high-speed mixer to fully mix the two carbohydrates; Add the above emulsion containing two kinds of carbohydrates to carry out dry mixing, and use a high-speed mixer to mix for 1.5 minutes. The resulting mixed material is passed through a 40 mesh sieve to obtain an extrusion premix;

[0084] Step 3: Extrude the extrusion premix:

[0085] The extrusion premix enters the extruder through the screw feeder. During the first extrusion process, the temperature of each section of the four-stage extrusion...

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PUM

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Abstract

The invention relates to a method for preparing a sugar-vitrified essential oil capsule based on a two-stage extrusion method. Essential oil is instable in nature, high in volatility, poor in water solubility and easy to deteriorate under high-temperature conditions. The method comprises the following steps: preparing soya bean lecithin, water and essential oil into a pasty emulsion; and mixing 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 performing two-stage extrusion to obtain the essential oil capsule, wherein in the first-stage extrusion process, no temperature increase setting is made to each of four extrusion chambers, and no die head is arranged at the outlet of the extruder; and in the second-stage extrusion process, the temperatures of the four extrusion chambers are respectively set to 50-80 DEG C, 80-105 DEG C, 100-125 DEG C and 90-115 DEG C, and a die head having a circular hole of which the diameter is 3 millimeters is arranged at the outlet of the extruder. 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 a secondary 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, and is considered to be the most promising method of encapsulation of flavors and fragrances. Essential oil is a kind of volatile essential oil extracted from spices, also known as aromatic oil. It is a large category of natural spices. Its components are a mixture of aliphatic, alicyclic, and terpenes. 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, resulting in loss of aroma or premature disappearance. Poor performance also limits its application in food. Encapsulating...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 常大伟
Owner 江西天和道能量健康科技有限公司