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Vitamin microcapsule and preparation method thereof

A vitamin and microcapsule technology, applied in the food field, can solve the problems of complex process, low bioavailability of microcapsule products, unstable product quality, etc., and achieve the effects of high embedding rate, improved bioavailability, and improved stability.

Inactive Publication Date: 2019-06-28
河南柏思芙德食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to obtain highly stable microcapsule products, it is necessary to control the ratio of the wall material to the core material of the emulsion, the concentration of the wall material to the core material, the air inlet of the spray drying, the temperature of the air outlet, and the flow rate. The process is complex and the product quality is unstable. Low bioavailability of microencapsulated products

Method used

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  • Vitamin microcapsule and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A vitamin microcapsule is prepared from raw materials in the following mass ratios: pea protein: folic acid=3:1.

[0020] The preparation method of above-mentioned vitamin microcapsules comprises the following steps:

[0021] (1) Dissolve 75g of pea protein in 200ml of 1M sodium hydroxide solution, add 25g of folic acid, dissolve by ultrasonic, then adjust the pH to 4.5 with 3M hydrochloric acid, and stir rapidly until a precipitate occurs;

[0022] (2) The precipitation mixture in the above step (1) is centrifuged at 10,000 rpm for 20 min and then the precipitate is taken and freeze-dried to obtain a folic acid microcapsule product.

Embodiment 2

[0024] A vitamin microcapsule is prepared from raw materials in the following mass ratios: chickpea protein: folic acid=1:1.

[0025] The preparation method of above-mentioned vitamin microcapsules comprises the following steps:

[0026] (1) Dissolve 50g of chickpea protein in 200ml of 1M sodium hydroxide solution, add 50g of folic acid, dissolve by ultrasonic, then adjust the pH to 4.5 with 3M hydrochloric acid, and stir rapidly until precipitation;

[0027] (2) The precipitation mixture in the above step (1) is centrifuged at 10,000 rpm for 20 min and then the precipitate is taken and freeze-dried to obtain a folic acid microcapsule product.

Embodiment 3

[0029] A vitamin microcapsule is prepared from raw materials in the following mass ratios: soybean protein: vitamin C=2:1.

[0030] The preparation method of above-mentioned vitamin microcapsules comprises the following steps:

[0031] (1) Dissolve 50 g of soybean protein in 200 ml of 0.1 mol / L citric acid-sodium citrate buffer (pH=3.0), and use microwave 400 W for 40 s to help dissolve. Then add 25g of vitamin C and stir to fully dissolve, then adjust the pH to 4.4 with 5% sodium bicarbonate solution, and stir rapidly until a precipitate occurs;

[0032] (2) The precipitation mixture of the above-mentioned step (1) is centrifuged at 10,000 rpm for 20 min and the precipitation is taken and freeze-dried to obtain a vitamin C microcapsule product.

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Abstract

The invention discloses a vitamin microcapsule. A protein serves as a wall material, a vitamin serves as a core material, and the use quantity ratio of the protein to the vitamin is (1-6):1. The invention provides the vitamin microcapsule and a preparation method thereof. The vitamin-embedded microcapsule is prepared with the protein as the wall material and the vitamin as the core material, the vitamin is embedded by using the principle of the precipitation of the protein at an isoelectric point, the product embedding rate is high, the stability of the product is effectively improved, and meanwhile the bioavailability of the vitamin in the human body is increased.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a vitamin microcapsule and a preparation method thereof. Background technique [0002] Vitamins are a type of micronutrients necessary to maintain the normal physiological functions of the human body. Most water-soluble vitamins are active in nature and are unstable to factors such as light, heat, and oxygen. Products are susceptible to environmental factors (light, oxygen, The influence of moisture, etc.) reduces its stability. In addition, some water-soluble vitamins have an unpleasant odor, which affects sensory quality when consumed. Vitamin nutritional products on the market are mainly in the form of tablets and capsules. The vitamins are physically mixed with other binders, stabilizers and accelerators in a certain proportion and then compressed into tablets or capsules. Using the microcapsule technology, after the water-soluble vitamins (ie, the core material) are embedded ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/15A23L33/185A23L33/19A23P10/30
Inventor 石川
Owner 河南柏思芙德食品有限公司