Cinnamon extract taste-masking microcapsule and preparation method of microcapsule

A technology of cinnamon extract and microcapsules, which is applied in the direction of microcapsule preparation, microsphere preparation, food ingredients containing natural extracts, etc., can solve the problems of easy volatility, influence, and limited application, and achieve good taste masking and sustained release effects , Expand the scope of application, good taste masking effect

Pending Publication Date: 2021-10-26
西安诺众康健生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, cinnamaldehyde is the most researched component in cinnamon, but its chemical properties are relatively unstable, and reactions such as oxidation and polymerization are prone to occur in long-term storage or exposure to air, which affects its use; in addition, cinnamon extracts usually have a strong spicy and astringent taste. Taste, volatile, insoluble in water, which limits its application

Method used

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  • Cinnamon extract taste-masking microcapsule and preparation method of microcapsule
  • Cinnamon extract taste-masking microcapsule and preparation method of microcapsule

Examples

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Effect test

Embodiment 1

[0032] This embodiment provides a cinnamon extract taste-masking microcapsules, including emulsifier and the following substances in parts by weight: 10-20 parts of cinnamon extract, 5-10 parts of hydroxypropyl methylcellulose, octenyl succinate 5-15 parts of Sodium Starch Acid, 10-15 parts of Gum Arabic, and the percentage of the emulsifier in the sum of cinnamon extract, hydroxypropyl methylcellulose, sodium starch octenyl succinate and Gum Arabic weight is 0.1- 0.3%.

[0033] Microcapsule technology refers to the technology of using film-forming materials to encapsulate solids, liquids or gases in them to form tiny containers with a diameter of tens of microns to thousands of microns. It can protect substances from the influence of the environment, reduce toxicity, mask bad taste, control Capsule core release, prolong storage period, change physical properties and other functions. Therefore, microencapsulation of cinnamon extract can reduce its volatility, improve stabilit...

Embodiment 2

[0038] On the basis of Example 1, this example provides a cinnamon extract taste-masking microcapsules, including an emulsifier and the following materials in parts by weight: 10 g of cinnamon extract, 5 g of hydroxypropyl methylcellulose, octene starch sodium octenyl succinate 10g, gum arabic 15g, and the emulsifier accounts for 0.1-0.3% of the weight of cinnamon extract, hydroxypropyl methylcellulose, sodium starch octenyl succinate and gum arabic.

[0039] In this embodiment, the emulsifier is sodium stearoyl lactylate, added in an amount of 0.04 g, accounting for 0.1% of the mass and percentage of the core and wall materials. Sodium stearoyl lactylate has good emulsifying effect, less dosage and low price.

[0040] Preparation Process:

[0041] Heat 10 g of cinnamon extract to 80° C., add 0.04 g of sodium stearoyl lactylate, dissolve after stirring, and obtain a core material. Disperse 5g of hydroxypropyl methylcellulose in 150mL of hot water at a temperature of 75-85°C,...

Embodiment 3

[0061] On the basis of Example 1, this example provides a cinnamon extract taste-masking microcapsules, including an emulsifier and the following materials in parts by weight: 20 g of cinnamon extract, 5 g of hydroxypropyl methylcellulose, octene 10 g of sodium starch succinate, 15 g of gum arabic, and the percentage of the emulsifier to the weight of cinnamon extract, hydroxypropyl methylcellulose, sodium starch octenyl succinate and gum arabic is 0.1-0.3%.

[0062] In this embodiment, the emulsifier is sodium stearoyl lactylate, added in an amount of 0.12 g, accounting for 0.24% of the mass and percentage of the core and wall materials.

[0063] Preparation Process:

[0064] Heat 20 g of cinnamon extract to 100° C., add 0.12 g of sodium stearoyl lactylate, and stir to dissolve it. A core phase is produced. Disperse 5g of hydroxypropyl methylcellulose in 150mL of hot water at a temperature of 75-85°C, then add 150mL of cold water (at room temperature) and stir to fully diss...

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Abstract

The invention provides a cinnamon extract taste-masking microcapsule and a preparation method of the microcapsule. The cinnamon extract taste-masking microcapsule comprises an emulsifier and the following substances in parts by weight: 10-20 parts of cinnamon extract, 5-10 parts of hydroxypropyl methyl cellulose, 5-15 parts of starch sodium octenylsuccinate and 10-15 parts of Arabic gum. The emulsifier accounts for 0.1-0.3% of the sum of the weight of the cinnamon extract, the hydroxypropyl methyl cellulose, the starch sodium octenylsuccinate and the Arabic gum. The cinnamon extract is embedded by adopting starch sodium octenylsuccinate, and a relatively good taste masking effect is realized by utilizing the film-forming property and the slow-release effect of hydroxypropyl methyl cellulose and the mutual cooperation of Arabic gum. The cinnamon extract microcapsule has good solubility, the embedding rate reaches 90% or above, the drug loading capacity reaches 22%-36%, the pungent smell and the strong sweet taste of the cinnamon extract are effectively covered, and therefore the application range of the cinnamon extract is widened.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a cinnamon extract taste-masking microcapsule and a preparation method thereof. Background technique [0002] Cinnamon is the dry bark of Cinnamomum cassia Presl, a plant in the Lauraceae family. It is one of the most important and popular spices in the world. It was first recorded in "Shen Nong's Materia Medica" in my country and has a very long history of use. It belongs to the homologous food of medicine and food. At the same time, my country is also a big producer of cinnamon, rich in cinnamon resources, and its output accounts for about 80% of the world. [0003] Cinnamon mainly contains volatile oil, cinnamon polysaccharides, tannins, sesquiterpenes, flavanones and their polymers, and more than a dozen trace elements, and its active ingredients are mostly fat-soluble substances. Among them, cinnamaldehyde is the most studied component in cinnamon, but its chemical...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L29/10A23L29/262A23L29/219A23L29/25A23P10/30B01J13/04
CPCA23L33/105A23L29/10A23L29/262A23L29/219A23L29/25A23P10/30B01J13/04A23V2002/00A23V2250/21A23V2250/5108A23V2250/5028A23V2250/5118A23V2200/222
Inventor 叶楠杨刚柱刘建明
Owner 西安诺众康健生物科技有限责任公司
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