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Method for preparing sucralose microcapsules

A technology of sucralose and microcapsules, which is applied in food forming, food ingredients as emulsifiers, food science, etc., can solve the problem of affecting the distribution of sucralose microcapsules, large size of sucralose microcapsules, and spots on the surface of food and other problems, to achieve the effect of easy large-scale continuous production, excellent fluidity and complete sealing

Pending Publication Date: 2021-09-03
NEWTREND TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the embodiments of the present invention is to provide a method for preparing sucralose microcapsules, which aims to solve the problem that the size of sucralose microcapsules is too large, and when used in hot food, it will affect the distribution of sucralose microcapsules and cause the appearance of sucralose microcapsules on the food surface Spots, and the existing capsule material is fat / wax material, and the process used is melting process, which is easy to break or damage, which affects its taste

Method used

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  • Method for preparing sucralose microcapsules

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Dissolve 100 kg of sucralose 100 mesh crystals in 230 kg of water, add 10 kg of sodium stearoyl lactylate, mix well, and stir at 1000 r / min to obtain emulsion A;

[0024] 2) After dissolving 30kg of modified starch in methanol solution at 70°C, add it dropwise to emulsion A, stir and emulsify at 100r / min to obtain emulsion B;

[0025] 3) Dry emulsion B at 80°C with a spray dryer and sieve to obtain 100um sucralose microcapsule powder, see figure 1 shown.

Embodiment 2

[0027] 1) Dissolve 100kg of sucralose 200 mesh crystals in 100kg of water, add 5kg of sucrose fatty ester, mix well, and stir at 8000r / min to obtain emulsion A;

[0028] 2) After dissolving 50kg of ethyl cellulose in ethanol solution at 50°C, add it dropwise to step 1), stir and emulsify at 500r / min to obtain emulsion B;

[0029] 3) The emulsion B was dried at 100° C. by a spray dryer and sieved to obtain 200 um sucralose microcapsule powder.

Embodiment 3

[0031] 1) Dissolve 100 kg of sucralose 100 mesh crystals in 67 kg of water, add 4 kg of sucrose fatty ester, mix well, and stir at 6000 r / min to obtain emulsion A;

[0032] 2) After dissolving 50kg of gelatin in methanol solution at 70°C, add it dropwise to emulsion A, stir and emulsify at 800r / min to obtain emulsion B;

[0033] 3) The emulsion B was dried at 90° C. by a spray dryer, and sieved to obtain 150 μm sucralose microcapsule powder.

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Abstract

The invention is applicable to the related field of sucralose production, and provides a method for preparing sucralose microcapsules. The method comprises the following steps: dissolving sucralose crystals in water, adding an emulsifier, uniformly mixing, and stirring to obtain an emulsion A; dissolving an adhesive in an alcoholic solution at 50-70 DEG C, dropwise adding into the emulsion A, and conducting stirring and emulsifying to obtain an emulsion B; and drying and screening the emulsion B to obtain sucralose microcapsule powder. The sucralose microcapsule is obtained by emulsifying sucralose in a multi-emulsification mode and performing spray drying, the prepared microcapsule powder has excellent fluidity and excellent dispersibility, the size of the microcapsule is small, the agglomeration effect is small, spots cannot appear on the surface of prepared food, the capsule shell is more completely sealed, and the encapsulation rate is high, so that the possibility of rupture or damage is prevented and reduced, the food taste is ensured. The preparation method has the advantages of simplicity in operation, low cost and easiness in large-scale continuous production.

Description

technical field [0001] The invention belongs to the field of sucralose production, in particular to a method for preparing sucralose microcapsules. Background technique [0002] Due to the limitations of traditional sugar sweeteners and the rapid development of the sugar-free food market, sucralose, a high-quality and safe new non-sugar sweetener with high energy and low calorie value, is facing an excellent opportunity for development. Sucralose is currently one of the highest-level products in the development and research of high-intensity sweeteners in the world, with excellent performance. Its sweetness is 600 times that of sucrose, and the sweetness is pure, and the sweetness characteristic curve almost overlaps with sucrose. Sucralose is a non-nutritive strong sweetener, which is hardly absorbed in the human body and has zero calorie value. Sucralose is stable in nature and can maintain its stability during high-temperature food processing and long-term storage. Its ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30A23P10/30
CPCA23L27/37A23P10/30A23V2002/00A23V2200/222A23V2250/084A23V2250/264A23V2250/5118A23V2250/51088A23V2250/082A23V2250/5432A23V2250/5028A23V2250/503
Inventor 万智欣王小强
Owner NEWTREND TECHNOLOGY CO LTD
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