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Fatty acid component microcapsule and preparation method thereof

A fatty acid and microcapsule technology, which is applied in the field of fatty acid component microcapsules and its preparation, can solve problems such as limitations and general adaptability, and achieve the effect of improving biodigestibility

Inactive Publication Date: 2017-08-18
武汉锶博睿医药技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in order to mask the bad taste of oils such as fish oil and linseed oil and improve their stability, commercially available dietary supplements such as fish oil and linseed oil are mainly in the form of capsules, which limits the popularity of dietary supplements such as fish oil and linseed oil. Adaptability, especially for those with dysphagia

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Mix 3.89 kg of sodium caseinate, 5.89 kg of maltodextrin, 1.08 kg of sucrose esters, and 0.36 kg of sodium ascorbate into 32.0 kg of pure water, keep the water temperature at 55°C and stir for 55 minutes until completely mixed and dissolved to obtain the aqueous phase Standby; all manipulations were performed under an inert gas atmosphere.

[0030] Take by weighing 1.30 kilograms of 68.5% palmitic acid, 2.19 kilograms of 99.2% oleic acid, 2.33 kilograms of 90% linoleic acid, 0.41 kilogram of 85% alpha-linolenic acid, 0.07 kilogram of fish oil (wherein DHA+EPA content ≥ 80%) mix as crude oil and 0.48 kg of vitamin E was miscible at a temperature of 35° C. to obtain an oil phase for use; all operations were carried out under an inert gas environment.

[0031] Slowly add the oil phase obtained in step 2) into the aqueous phase obtained in step 1) to obtain a mixture, and use a high-speed shearer to perform high-speed shearing on the mixture at a rate of 7000r / min, the shea...

Embodiment 2

[0035] Take by weighing 6.29 kilograms of gum arabic, 4.82 kilograms of glucose syrup, 4.98 kilograms of maltodextrin, 0.40 kilograms of glyceryl monostearate, 1.61 kilograms of sucrose esters, add 0.5 kilograms of sodium ascorbate to 46.56 kilograms of pure water after mixing, and keep the water temperature at 70 °C and stirred for 60 minutes until completely mixed and dissolved to obtain an aqueous phase for later use; all operations were performed under an inert gas environment.

[0036] Weigh 2.51 kg 72.4% palm oil, 4.72 kg 90.7% oleic acid, 5.96 kg 85% linoleic acid, 0.96 kg 80.8% α-linolenic acid, 0.16 kg algal oil mixed as crude oil with 0.20 kg ascorbyl palmitate and 0.33 kg The lecithin is miscible at a temperature of 25° C., and the oil phase is prepared for use; all operations are carried out under an inert gas environment.

[0037] Slowly add the oil phase obtained in step 2) into the aqueous phase obtained in step 1) to obtain a mixture, and use a high-speed shear...

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Abstract

The invention relates to a fatty acid component microcapsule and a preparation method thereof, and belongs to the field of food and medicine. The microcapsule consists of crude oil containing fatty acids and auxiliary materials, wherein the auxiliary materials consist of wall materials, an antioxidant and an emulsifier. The microcapsule consists of the following ingredients by weight: 30-50% of the crude oil, 34-60% of the wall materials, 2-10% of the antioxidant and 6% of the emulsifier. According to the fatty acid component microcapsule and the preparation method thereof, the microcapsule with excellent water-solubility is prepared from palmitic acid (PA), oleic acid (OA), linoleic acid (LA), alpha-linolenic acid, eicosapentaenoic acid (EPA) and docosahexenoic acid (DHA). The microcapsule can be directly taken with water and can also be used for clinical patients in nasal feeding and tube feeding to improve biological digestibility, absorptivity and biopotency.

Description

technical field [0001] The invention relates to a fatty acid component microcapsule and a preparation method thereof, belonging to the field of food and medicine. Background technique [0002] Dietary fat is one of the main nutrients for the human body. According to the degree of saturation of its fatty acid carbon chain, it is divided into saturated fatty acid (Saturated fatty acid, SFA), monounsaturated fatty acid (Monounsaturated fatty acid, MUFA) and polyunsaturated fatty acid (Polyunsaturated fatty acid). , PUFA) three types, of which polyunsaturated fatty acids usually contain two types: n-6PUFA and n-3PUFA two types. [0003] Saturated fatty acids (SFA) such as palmitic acid (PA, C16:0) are the main components of milk fat in human and bovine milk. Modern studies have shown that palmitic acid can reduce serum cholesterol levels and promote infant intestinal health (Chen Yinji, Ju Xingrong, Zhou Guanghong. Classification and physiological functions of saturated fatty a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/115A23L33/10
Inventor 罗晓刚余曾成肖雨勤刘黎鸣袁俊刘超朱星蓉
Owner 武汉锶博睿医药技术有限公司
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