Microencapsulated powder composition containing odorous oils and preparation technology thereof

The technology of a composition and microcapsule powder is applied in the field of microcapsule powder compositions containing peculiar smell oily components, and can solve the problems of single taking mode, bad taste, poor taste and oily taste, etc.

Inactive Publication Date: 2018-08-17
北京素维生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the product can reduce the bad smell of the oil and make the product tasteless, it cannot mask the taste of the product
Because dispersing the microcapsule powder in water, or chewing or taking the microcapsule powder will destroy the microcapsule structure and expose the oil with poor mouthfeel,

Method used

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  • Microencapsulated powder composition containing odorous oils and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Recipe: 30g linseed oil, 200g dextrin, 30g orange peel oil

[0040] Process: at 60°C, mix and stir linseed oil and orange peel oil evenly to prepare an oil phase. At 50° C., slowly add the dextrin into the water and stir while adding until the dextrin is completely dissolved to prepare an aqueous phase. The mass ratio of water to dissolved raw material is 10:1. At 25° C. with a stirring speed of 100 rpm, the oil phase and the water phase were mixed and emulsified for 2 hours to obtain an emulsion. The emulsion was spray-dried to obtain microcapsule powder. The air inlet temperature for spray drying is 150°C and the outlet air temperature is 80°C

Embodiment 2

[0042] Recipe: 100g olive oil, 800g polyethylene glycol, 100g cinnamon oil

[0043] Process: Mix and stir olive oil and cinnamon oil evenly at 80°C to prepare an oil phase. Slowly add the polyethylene glycol into the water at 80°C, and stir while adding until the polyethylene glycol is completely dissolved to prepare an aqueous phase. The mass ratio of water to dissolved raw material was 19:1. When the stirring speed is 500 rpm at 25°C, the oil phase and the water phase are mixed and emulsified for 0.5 hour to obtain an emulsion, and the emulsion is made into a reprocessed emulsion by colloid grinding. The reprocessed emulsion was spray-dried to obtain microcapsule powder. The air inlet temperature for spray drying is 165°C and the outlet air temperature is 90°C.

Embodiment 3

[0045] Recipe: 50g chia seed oil, 600g gelatin, 10g clove oil, 25g stevioside

[0046] Process: at 50°C, mix and stir chia seed oil and clove oil evenly to prepare an oil phase. After mixing the gelatin and stevioside evenly at 50°C, slowly add it into water, and stir while adding until the gelatin and stevioside are completely dissolved to prepare a water phase. The mass ratio of water to dissolved raw material is 10:1. At 25°C, when the stirring speed is 1000rpm, the oil phase and the water phase are mixed and emulsified for 1 hour to obtain an emulsion, and the emulsion is homogenized under a high pressure of 100MPa to prepare a reprocessed emulsion. The reprocessed emulsion was spray-dried to obtain microcapsule powder. The inlet air temperature for spray drying is 180°C, and the outlet air temperature is 100°C.

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Abstract

The invention relates to a microencapsulated powder composition containing odorous oils and a preparation technology thereof, and relates to the fields of foods, medicines and health products. Specifically, the microencapsulated powder composition containing odorous oils comprises 10-100 parts by weight of odorous oils, as well as 80-1000 parts by weight of a capsule wall material, and 10-100 parts by weight of an oil-phase flavoring agent. The microencapsulated powder composition containing odorous oils has the advantages of good water solubility, high human body absorption rate, excellent taste, diversified ways of eating and so on.

Description

technical field [0001] The invention relates to the fields of food, medicine and health care products, in particular to a microcapsule powder composition containing peculiar smell oily ingredients and a preparation process thereof. Background technique [0002] In food and medicine, there is a class of fat-soluble raw materials with unpleasant smell and taste, such as fish oil, linseed oil, olive oil, perilla seed oil, chia seed oil, glyceryl caprylate, sea animal oil , sea buckthorn seed oil, evening primrose oil, rapeseed oil, toad oil, garlic oil and artemisia seed oil. These fat-soluble substances can prevent and treat various diseases, and have far-reaching significance in the application of food and medicine. However, due to their bad smell and taste, poor oral compliance, the methods of daily use are limited, which brings inconvenience to patients. [0003] In order to improve the bad smell of these substances, they can be prepared into capsules or microcapsule powde...

Claims

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Application Information

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IPC IPC(8): A23L33/115A23L33/105A23L33/10A23L2/39A21D13/06A61K35/60A61K36/55A61K36/32A61K36/535A61K36/185A61K36/537A61K9/14A61K47/44
CPCA21D13/06A23L2/39A23V2002/00A61K9/143A61K35/60A61K36/185A61K36/32A61K36/535A61K36/537A61K36/55A23L33/10A23L33/105A23L33/115A23V2200/14A23V2200/15A23V2200/30
Inventor 陈曼寇爽佘佐彦
Owner 北京素维生物科技有限公司
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