Essence oil microcapsules and preparation method thereof

A technology for microcapsules and essential oils, applied in the directions of microcapsules, capsule delivery, pharmaceutical formulations, etc., can solve the problems of high operating costs and production costs, and achieve the effects of low cost, extended shelf life, and increased stability

Inactive Publication Date: 2017-03-22
INFINITUS (CHINA) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At home and abroad, there are few studies on the microencapsulation of cinnamon essential oil, and the main research is on the molecular embedding of cinnamon essential oil by β-cyclodextrin. In addition, proteins and polysaccharides are also used as wall materials to microencapsulate cinnamon essential oil. However, with the current microcapsule method, the oil content of cinnamon oil microcapsules is no more than 15%, which makes the follow-up operation cost and production cost higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057]Weigh 72g of soybean protein isolate, 108g of maltodextrin, 0.1g of dipotassium hydrogen phosphate, 0.1g of sodium alginate, 0.1g of lecithin, and 54mg of VC in a container, mix well, add 720g of deionized water at 50°C, and Stir at 300r / min until completely dissolved and evenly prepared into an aqueous phase liquid;

[0058] Then weigh 90g of cinnamon essential oil according to the mass ratio of the wall material to the core material as 2:1, put it in another container, stir at 300r / min at 45°C, then weigh 0.1g of monoglyceride and 90mg of VE acetate and add it. Continue to heat and stir until completely dissolved, and prepare an oil phase liquid;

[0059] Slowly add the oil phase to the water phase liquid, and keep stirring at 55°C for 30 minutes, then emulsify at 6000r / min high-speed shear for 5 minutes, and homogenize the emulsion for 3 times with a homogenizer under a pressure of 25MPa to form a uniform particle size Emulsion: The obtained emulsion enters the press...

Embodiment 2

[0062] Weigh 31.5g soybean protein isolate, 135g maltose syrup (70%), 0.05g dipotassium hydrogen phosphate, 0.05g sodium alginate, 0.05g sucrose ester, 54mgVC in a container, mix well, add 260g deionized water at 60°C , stirred at 55°C at 300r / min until completely dissolved and uniform, and prepared into an aqueous phase liquid;

[0063] Then weigh 54g of cinnamon essential oil according to the mass ratio of wall material and core material to be 7:3, put it in another container, stir at 300r / min at 55°C, then weigh 0.05g of monoglyceride and 54mg of VE acetate and add it. Continue to heat and stir until completely dissolved, and prepare an oil phase liquid;

[0064] Slowly add the oil phase to the water phase liquid, keep stirring at 55°C for 30 minutes, emulsify at 20000r / min high speed shear for 1min, and homogenize the emulsion twice under the pressure of 35MPa with a homogenizer to form a uniform particle size Emulsion: The obtained emulsion enters the centrifugal spray d...

Embodiment 3

[0067] Weigh 31.5g of whey protein isolate, 94.5g of maltodextrin, 0.3g of dipotassium hydrogen phosphate, 0.04g of sodium alginate, 0.08g of sucrose ester, and 54mg of VC in a container, mix well, add 300g of deionized water at 55°C, Stir at 55°C at 300r / min until completely dissolved and uniform to prepare an aqueous phase liquid;

[0068] Then weigh 54g of cinnamon essential oil according to the mass ratio of wall material and core material to be 7:3, put it in another container, stir at 300r / min at 50°C, then weigh 0.02g of monoglyceride and 54mg of VE acetate and add it. Continue to heat and stir until completely dissolved, and prepare an oil phase liquid; slowly add the oil phase to the water phase liquid, and keep stirring at 55°C for 30 minutes, then emulsify at 12000r / min high-speed shear for 3 minutes, and use a homogenizer in the emulsion Homogenize twice under 30MPa pressure to form an emulsion with uniform particle size; enter the obtained emulsion into a pressure...

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Abstract

The invention relates to the technical field of food processing, and especially relates to essence oil microcapsules and a preparation method thereof. The essence oil microcapsules are composed of the following materials: wall materials, a first emulsifier, a stabilizer, and buffer salt. The core of the essence oil microcapsules is composed of the following materials: core materials, and a second emulsifier. The wall materials are composed of the following components: a component A and a component B; the component A is maltodextrin and/or malt syrup; and the component B is whey protein isolate and/or soy protein isolate. The preparation method of the essence oil microcapsules is capable of obviously raising the oil contents of the essence oil microcapsules; and the oil contents of the prepared essence oil microcapsules can be up to 23-35% while the embedding rates are 90% or higher. The preparation method is simple in technology, and low in cost; moreover, the preparation conditions can be easily controlled. The prepared essence oil microcapsule products have good stability, as well as good solubility and dispersion performance. Thus, the essence oil microcapsules can be widely applied in the industries, including the health-care product industry, the pharmaceutical industry, and so on.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an essential oil microcapsule and a preparation method thereof. Background technique [0002] Cinnamon essential oil is an aromatic oil extracted from cinnamon bark, cinnamon sticks, and laurel leaves. It has a specific aroma of cinnamon. It is a yellow or yellow-brown clear liquid with a sweet and spicy taste. It has the functions of analgesic and antispasmodic, promoting blood circulation and dredging collaterals, anti-inflammatory and antibacterial. The main component in cinnamon oil is cinnamaldehyde (about 75% to 90%), which also contains cinnamyl alcohol, benzaldehyde, vanillin, cinnamon acetate, coumarin, eugenol and other components. [0003] Cinnamon essential oil is very volatile, and it is easy to oxidize and change color when exposed to the air or stored for a long time, and has poor stability; many heat-sensitive substances in the essential oil are easily de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/125A23L33/19A23L33/185A23L33/15A23P10/30A61K9/50A61K47/42A61K47/36A61K47/22A61K36/54A61P29/00
CPCA23V2002/00A61K9/5036A61K9/5052A61K36/54A61K47/22A23V2250/21
Inventor 寇秀颖
Owner INFINITUS (CHINA) CO LTD
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