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Microcapsule food additive with multiphase release characteristic, and preparation method of microcapsule

A technology of food additives and microcapsules, applied in the field of food additives, can solve problems such as extending the shelf life, and achieve the effects of extending the shelf life, rapid action, and good antibacterial effect

Pending Publication Date: 2021-12-21
成都英凯谱斯健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In view of the above problems, the present invention provides a microencapsulated food additive with multi-phase release characteristics, through the hydrophilic wall material combined with the hydrophobic wall material to embed the core material, it overcomes the defect that the traditional food additive can only be released in a single way, and achieves At the same time, it inhibits the proliferation of dough bacteria and the growth of secondary pollution microorganisms, effectively extending the shelf life of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The first aspect of the present invention provides a microcapsule food additive with multi-phase release characteristics, in terms of parts by mass, including 500 parts of core material, 350 parts of wall material, and the wall material includes 50 parts of hydrophilic wall material and hydrophobic 300 parts of the wall material, the melting point of the hydrophobic wall material is higher than 50°C.

[0046] The working principle of the above-mentioned technical scheme is as follows:

[0047] There are two stages of microbial contamination in the production of bread foods. The first is the kneading and fermentation stages of food raw materials, and the second is the baking stage of bread. Hydrophilic wall materials have hydrophilic properties and can be dissolved in water. Hydrophobic wall materials are generally alkanes, oils and fats, etc., which repel water and can be dissolved in high temperature. First, the core material is embedded in the hydrophobic wall materi...

Embodiment 2

[0061] Different from Example 1,

[0062] A method for preparing a microcapsule food additive with heterogeneous release characteristics, comprising the following steps:

[0063] S1, according to the composition of raw materials, weigh 200 parts of distilled glyceryl monostearate, 100 parts of fully hydrogenated soybean oil, 500 parts of sorbic acid and 50 parts of hydroxypropyl methylcellulose, and set aside;

[0064] S2. Add 200 parts of distilled glycerol monostearate and 100 parts of fully hydrogenated soybean oil into a high-shear machine at 75°C, stir and melt at a speed of 1000r / min until liquid, and continue stirring for 2h Mix evenly to obtain a hydrophobic wall material melt;

[0065] S3. Slowly add 400 parts of sorbic acid after weighing into the hydrophobic wall material melt, and stir at a rate of 400 r / min at 70°C until the sorbic acid and the hydrophobic wall material melt are evenly dispersed to obtain a suspension;

[0066] S4. Spray and condense the suspens...

Embodiment 3

[0072] Embodiment 3 chooses different raw materials and consumption respectively, all the other descriptions are identical with embodiment 2. specifically,

[0073] According to the composition of raw materials, weigh 200 parts of distilled glyceryl monostearate, 100 parts of fully hydrogenated palm oil, 400 parts of fumaric acid and 50 parts of maltodextrin;

[0074] Replace 100 parts of fully hydrogenated soybean oil with 100 parts of fully hydrogenated palm oil;

[0075] Replace 400 parts of sorbic acid with 300 parts of fumaric acid;

[0076] Replace 100 parts of sorbic acid with 100 parts of fumaric acid;

[0077] Replace 50 parts of hydroxypropyl methylcellulose with 50 parts of maltodextrin.

[0078] The microcapsule food additive with multi-phase release characteristics prepared in Example 3 is applied to the production process of cakes with long shelf life and added 0.2%, with fumaric acid as the core material, which can effectively adjust the pH value of the cake ...

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PUM

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Abstract

The invention discloses a microcapsule food additive with a multiphase release characteristic. The microcapsule food additive comprises the following components in parts by weight: 5-500 parts of a core materials and 10-1000 parts of wall materials, wherein each wall material comprises 5-500 parts of hydrophilic wall materials and 5-500 parts of hydrophobic wall materials, and the melting point temperature of the hydrophobic wall material is higher than 50 DEG C; each hydrophilic wall material comprises one or more of hydrophilic colloid, cellulose, starch or protein; and each hydrophobic wall material comprises one or more of an emulsifier for food, fully hydrogenated vegetable fat, partially hydrogenated vegetable fat or stearic acid. The core material is embedded by combining the hydrophilic wall materials and the hydrophobic wall materials, so that the defect that a traditional food additive can only be singly released is overcome, proliferation of dough bacteria and growth of secondary pollution microorganisms are inhibited at the same time, and the shelf life of the product is effectively prolonged.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a microcapsule food additive with multiphase release characteristics and a preparation method thereof. Background technique [0002] In the process of food processing, it is often necessary to add some functional food additives to achieve specific effects, and some food additives with a single release characteristic sometimes inevitably have a negative impact on other components in the same food system . This negative effect sometimes requires excessive addition of other food additives to make up, and sometimes seriously affects the texture, sensory or flavor of the target food. [0003] Methods known in the prior art for preventing the premature release of such functional food additives with a single release profile are lipid or emulsifier microencapsulation. [0004] US20070065547A1 discloses a preparation method of microcapsule-embedded nisin and its application in ho...

Claims

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Application Information

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IPC IPC(8): A21D15/00B01J13/04
CPCA21D15/00B01J13/043Y02A40/90
Inventor 黄克邹阳唐世冬邹思宇
Owner 成都英凯谱斯健康科技有限公司