Preparation method of high oil loaded nutrition lipid micro-capsule powder with tolerance to mechanical stirring

A mechanical stirring, high-load technology, used in food preparation, food forming, food ingredients as pH modifiers, etc., can solve the problem of data and examples for measuring the resistance to mechanical damage, long reaction time, etc. question

Inactive Publication Date: 2015-01-28
INNOBIO CORP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the reaction time is relatively long, requiring 22 to 31 hours, and the patent does not mention the data and examples to measure the resistance to mechanical damage.

Method used

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  • Preparation method of high oil loaded nutrition lipid micro-capsule powder with tolerance to mechanical stirring
  • Preparation method of high oil loaded nutrition lipid micro-capsule powder with tolerance to mechanical stirring
  • Preparation method of high oil loaded nutrition lipid micro-capsule powder with tolerance to mechanical stirring

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Dissolve 6kg of calcium caseinate in 245kg of water at 60°C, and after complete dissolution, add 0.02kg of sodium hydroxide to adjust the pH value of the solution until the final pH=7.0, stir and react at 60°C for 4 hours, then add 34kg of malt paste to the reaction solution Jing and 1kg of sodium tripolyphosphate were stirred and dissolved to obtain a water phase, and the temperature of the water phase was 60°C;

[0043] Add 2kg monoglycerides, 0.6kg mixed tocopherols and 0.38kg sunflower phospholipids to the conjugated linoleic acid glycerides, raise the temperature to 75°C, stir and dissolve to obtain an oil phase, and cool the oil phase to 60°C;

[0044] Slowly add the oil phase at 60°C to the water phase and mix, mechanically stir at 150rpm and 60°C for 1 hour, and then homogenize twice under high pressure at 50Mpa to obtain a homogeneous emulsion with an oil droplet diameter D50 of 460nm; the homogeneous emulsion is sprayed Dried in a drier, the spray drying condi...

Embodiment 2

[0049] Dissolve 50kg of casein in 500kg of water at 70°C. After it is completely dissolved, add 10kg of calcium chloride to adjust the pH of the solution. The final pH is 12. After reacting at 70°C for 1 hour, add 2.5kg of dipotassium hydrogen phosphate, 5kg of Sucrose ester and 80kg trehalose were stirred and dissolved for 1 hour to obtain a water phase, and the temperature of the water phase was 70°C;

[0050] Add 1kg mixed tocopherols and 1.5kg soybean lecithin to 350kg high oleic sunflower oil (oleic acid content is 78%), stir at 60°C for 30min to obtain the oil phase;

[0051] Slowly add the oil phase to the water phase and mix, stir at 63rpm and 70°C for 1 hour to emulsify, and then homogenize twice under high pressure at a homogenizing pressure of 50Mpa to obtain a homogeneous emulsion with an oil droplet size of D50 of 310nm; Drying in a spray dryer, the spray drying condition is 170° C. of air inlet temperature and 78° C. of outlet air temperature to obtain high oleic...

Embodiment 3

[0056] Dissolve 26.1kg of soybean protein isolate in 370kg of water at 50°C, add 0.9kg of sodium tripolyphosphate, and add 3.0kg of calcium hydroxide to adjust the pH of the solution after it is completely dissolved. The final pH of the solution is 9.0, and react at 50°C for 0.5h Add 69kg of maltooligosaccharide, stir and dissolve for 0.5h to obtain a water phase, and the temperature of the water phase is 50°C.;

[0057] Add 0.3kg of mixed tocopherols and 0.2kg of sunflower phospholipids to 210kg of soybean oil, heat up to 50°C, stir and dissolve to obtain an oil phase, keep it warm at 50°C for use;

[0058] Slowly add the oil phase to the water phase and mix, stir at 97rpm and 50°C for 1 hour, and homogenize twice under high pressure at a homogeneous pressure of 50Mpa. The homogeneous emulsion is dried in a spray dryer, and the spray drying condition is an inlet air temperature of 180 ℃, the air outlet temperature is 75 ℃, and soybean oil microcapsule powder is obtained, and ...

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Abstract

The invention provides a preparation method of high oil loaded nutrition lipid micro-capsule powder with tolerance to mechanical stirring. The preparation method comprises the following steps: adding protein type wall materials into water, stirring for dissolving the materials at 40-70 DEG C, adjusting the pH of an obtained solution to 7.0-12.0, reacting under the condition of 40-70 DEG C for 0.5-4 hours, adding sugar type wall materials and a stabilizing agent into an obtained reaction solution, and stirring for dissolving, thereby obtaining a water phase solution; adding an antioxidant and an emulsifier into nutrition lipid type core materials, and stirring for dissolving at 40-70 DEG C, thereby obtaining an oil phase solution; and mixing the water phase solution with the oil phase solution, emulsifying and homogenizing, and spray-drying, thereby obtaining the micro-capsule powder. The content of total fat in the micro-capsule powder reaches up to 60%-85%, and the content of surface oil in the micro-capsule powder is lower than 5%. The micro-capsule powder has tolerance to mechanical force, is good in self-emulsifying capability, can be dissolved to form uniform and stable fine emulsion without floating particles and sediments, can be applied to the field of food, and can be added to food such as bread, cookies, nutrition bars and milk products and also be taken as solid granules.

Description

technical field [0001] The invention relates to the technical field of microencapsulation, in particular to a method for preparing microencapsulated powder whose core material is nutrient lipid, with an oil carrying capacity of 60-85%, and which can withstand mechanical agitation. Background technique [0002] Nutritional lipids include neutral fats and lipids, the former is mainly used to provide energy, and the latter has multiple physiological functions. The basic composition of lipids is fatty acids, which can be divided into essential fatty acids and non-essential fatty acids. There are three main types of essential fatty acids, namely linoleic acid, linolenic acid and arachidonic acid. The n-3 and n-6 ​​series polyunsaturated fatty acids in nutritional lipids, as essential fatty acids for human beings, play a very critical role in human physiology, mainly in the prevention of cardiovascular disease, cancer and other diseases, and the promotion of physiological cells. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/29A23L5/00A23L29/00A23L29/10A23L29/30A23L33/115A23L33/15A23L33/155A23L33/185A23L33/19
CPCA23L33/105A23L29/10A23L33/10A23L33/115A23L33/15A23L33/155A23L33/185A23L33/19A23P10/30A23P10/40A23V2002/00A23V2200/06A23V2250/2042A23V2250/5114A23V2250/54246A23V2250/54252A23V2250/548A23V2250/61A23V2250/636A23V2250/702A23V2250/71A23V2250/712
Inventor 吴文忠陈剑彬薛雪李向成
Owner INNOBIO CORP LTD
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