Preparation method of essential oil microcapsule

A technology of microcapsules and essential oils, which is applied in the directions of microcapsule preparations, microsphere preparation, essential oils/spices, etc., can solve the loss of heat-sensitive flavor substances, destruction of volatile components in essential oils, and it is difficult to ensure the utilization rate and quality of essential oils, etc. problem, to achieve the effect of good solubility, high encapsulation rate and low water content

Active Publication Date: 2014-06-18
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the special properties of essential oils, the existing microcapsule embedding methods are still difficult to meet its requirements.
The spray drying method is the most commonly used method for preparing microcapsules. Its process is simple, low in cost, and large in production capacity, and is su

Method used

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  • Preparation method of essential oil microcapsule
  • Preparation method of essential oil microcapsule
  • Preparation method of essential oil microcapsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Prepare a kind of rose essential oil microcapsule, and its concrete steps are as follows:

[0026] 1) Weigh 7.3kg of maltodextrin and 1.5kg of modified starch into a hot and cold cylinder, add 10kg of pure water, stir at 85°C at 50rpm / min until completely dissolved and uniform, and prepare an aqueous phase liquid;

[0027] 2) Weigh 1kg of rose essential oil and put it in another hot and cold cylinder, stir at 50rpm / min at 45°C, then weigh 0.14kg of monoglyceride and 0.06kg of sodium stearoyl lactylate into it, continue to keep warm and stir until completely Uniform, prepared into an oil phase liquid;

[0028] 3) Use a peristaltic pump to pump the oil phase liquid into the water phase liquid at a rate of 50mL / min, and keep stirring at 50rpm / min at 45°C for 30min to obtain an emulsion with a solid content of 50% (wt%);

[0029] 4) Use a valve-type high-pressure homogenizer to emulsify and homogenize the above emulsion, and circulate and homogenize twice under a pressure ...

Embodiment 2

[0035] Prepare a kind of sweet orange essential oil microcapsule, its concrete steps are as follows:

[0036] 1) Weigh 6.5kg of maltose syrup and 1.3kg of modified starch into a hot and cold cylinder, add 15kg of pure water, stir at 85°C at 50rpm / min until completely dissolved and uniform, and prepare an aqueous phase liquid;

[0037] 2) Weigh 2kg of sweet orange essential oil and place it in another hot and cold cylinder, stir at 50°C at 50rpm / min, then weigh 0.15kg of monoglyceride and 0.05kg of sodium stearoyl lactylate into it, and continue to keep warm and stir until Completely uniform, prepared into an oil phase liquid;

[0038] 3) Use a peristaltic pump to pump the oil phase liquid into the water phase liquid at a rate of 100mL / min, and keep stirring at 50°C for 30min at 50rpm / min to obtain an emulsion with a solid content of 40%;

[0039] 4) Use a valve-type high-pressure homogenizer to emulsify and homogenize the above emulsion, and circulate and homogenize twice und...

Embodiment 3

[0046] Prepare a kind of agarwood essential oil microcapsule, and its specific steps are as follows:

[0047] 1) Weigh 7.7kg of maltose syrup and 1.6kg of modified starch into a hot and cold cylinder, add 10kg of pure water, stir at 85°C at 50rpm / min until completely dissolved and uniform, and prepare an aqueous phase liquid;

[0048] 2) Weigh 0.7kg of agarwood essential oil and place it in another hot and cold cylinder, stir at 45°C at 50rpm / min, then weigh 0.14kg of monoglyceride and 0.06kg of sodium stearoyl lactylate into it, and continue to keep warm and stir until Completely uniform, prepared into an oil phase liquid;

[0049]3) Use a peristaltic pump to pump the oil phase liquid into the water phase liquid at a rate of 10 mL / min, and keep stirring at 50 rpm / min at 45 °C for 30 min to obtain an emulsion with a solid content of 50% (wt%);

[0050] 4) Use a valve-type high-pressure homogenizer to emulsify and homogenize the above emulsion, and circulate and homogenize twi...

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Abstract

The invention discloses a preparation method of an essential oil microcapsule. The preparation method of the essential oil microcapsule comprises the following steps: preparing a wall material water phase, preparing a core material oil phase, mixing the two phases, emulsifying and homogenizing, carrying out spray drying through a fluidized bed and screening materials. Through the method, the defects of volatilization and loss of the essential oil which are easily caused due to high spraying temperature in a conventional spray drying method can be avoided; a whole preparation process can be carried out at low temperature, thus retaining components of the essential oil maximally; the prepared essential oil microcapsule is high in embedding rate, low in water content, good in solubility and durable in fragrance retention, so that the application of the essential oil is improved and expanded; meanwhile, a novel technical manner guidance is provided for preparation and development of other microcapsule products prepared from thermosensitive core materials. The essential oil microcapsule prepared by the preparation method can be widely applied in the fields such as food, tobacco and household chemicals.

Description

technical field [0001] The invention relates to the processing field of flavors and fragrances, in particular to a preparation method of essential oil microcapsules. Background technique [0002] Essential oil is an oily substance with characteristic aroma obtained from the flowers, leaves, roots, bark, stems, branches, fruits, seeds and other parts of aromatic plants by distillation, pressing, extraction, adsorption and other methods. They are mixtures of many compounds, mainly terpene hydrocarbons, aromatic hydrocarbons, alcohols, aldehydes, ketones, ethers, esters and phenols. Essential oils have unique aroma and physiological functions such as antibacterial and anti-oxidation, and can be used as natural fragrances in food, tobacco, daily chemical and other industries. However, essential oils are very volatile, and are easy to volatilize and oxidize when exposed to air. Therefore, most essential oils are stored in sealed bottles at present. This storage method requires t...

Claims

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Application Information

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IPC IPC(8): B01J13/04C11B9/00
Inventor 李积华周伟曹玉坡林丽静彭政
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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