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Microcapsule powder with high embedding rate and preparation method thereof

A technology for microcapsules and powders, which is applied to the field of microcapsule powder with high entrapment rate and its preparation, can solve the problems of limited application and poor resolubility of microcapsule powder, and achieves complete particle integrity, improved storage stability and oxidation stability. Good results

Active Publication Date: 2022-04-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the microcapsule powder obtained by heat-denatured protein alone as the wall material has poor resolubility, which limits its application in the food field to a certain extent.

Method used

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  • Microcapsule powder with high embedding rate and preparation method thereof
  • Microcapsule powder with high embedding rate and preparation method thereof
  • Microcapsule powder with high embedding rate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1: the preparation of MCT microcapsule powder

[0055] (1) Solution preparation: prepare 25% whey protein isolate solution, 25% maltodextrin solution, adjust to pH 7.0; prepare 10% whey protein isolate solution, adjust to pH 7.0, heat in 85°C water bath for 30min , take it out and wait until it reaches room temperature to obtain a heat-denatured whey protein isolate solution.

[0056] (2) Preparation of the initial emulsion: take 10% heat-denatured whey protein isolate solution, add medium-chain triglycerides, shear at 16000 rpm for 1 minute, vacuum defoam, homogenize at 10°C and 50MPa for 3 times, and the obtained In the emulsion, the heat-denatured whey protein isolate content is 8.33%, and the medium-chain triglyceride content is 16.67% (by mass percentage); then, add 25% whey protein isolate solution, shear at 16000rpm for 1 minute, vacuum Defoaming, homogenized at 10°C and 50MPa for 3 times, the heat-denatured whey protein isolate content in the obtaine...

Embodiment 2

[0065] Embodiment 2: the selection of wall material consumption

[0066] 1. Referring to Steps (1) and (2) of Example 1, respectively prepare solutions and prepare emulsions, the difference is that the ratios of heat-denatured whey protein isolate and natural whey protein isolate are different, respectively 0:10, 1:9, 3:7, 5:5, 7:3, the specific method is as follows:

[0067] Adjust the amount of heat denatured whey protein isolate solution, medium chain triglyceride, whey protein isolate solution and maltodextrin solution, so that the final emulsion contains 5% maltodextrin and 10% medium chain Triglycerides, 10% whey protein isolate, 75% water, wherein the ratio of heat-denatured whey protein isolate to natural whey protein isolate is 0:10, 1:9, 3:7, 5:5, 7: 3.

[0068] MCT microcapsule powder was prepared by spray drying method. Among them, the inlet temperature is 170°C, the outlet temperature is 85±5°C, the feed rate is 8-10mL / min, and the air flow rate is 600L / h.

[...

Embodiment 3

[0073] Embodiment 3: the selection of polysaccharide

[0074] Referring to Steps (1) and (2) of Example 1, prepare the solution and prepare the emulsion respectively. The difference is that the types of polysaccharides are different, and the maltodextrin (MD) is replaced by gum arabic (GA). The specific method is as follows:

[0075] Solution preparation: Prepare 25% gum arabic solution and adjust to pH 7.0.

[0076] Preparation of initial emulsion: replace maltodextrin with gum arabic, so that in the initial emulsion, by mass percentage, containing 5% gum arabic, 5% heat-denatured whey protein isolate, 5% natural whey protein isolate, 10 % Medium Chain Triglycerides, 75% Water.

[0077] MCT microcapsule powder was prepared by spray drying method. Among them, the inlet temperature is 170°C, the outlet temperature is 85±5°C, the feed rate is 8-10mL / min, and the air flow rate is 600L / h.

[0078] Figure 6 The effect of different polysaccharides on the surface oil content and...

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Abstract

The invention relates to microcapsule powder with a high embedding rate and a preparation method of the microcapsule powder, and belongs to the technical field of food processing. The method comprises the following steps: mixing, shearing, defoaming and homogenizing thermal denaturation whey protein isolate and medium chain triglyceride or fish oil to form an oil-in-water emulsion, then adding natural whey protein isolate, mixing, shearing, defoaming and homogenizing, finally adding maltodextrin, mixing, shearing, defoaming and homogenizing, and spray-drying to obtain microcapsule powder. The obtained microcapsule powder is low in surface oil content, high in embedding rate, complete in particle and good in oxidation stability under the condition of low wall-core ratio, and oxidation of fish oil can be effectively delayed and inhibited. The microcapsule powder carrier can be used for embedding active ingredients or functional grease, and the preparation method is simple in process and easy to industrially popularize and apply.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a microcapsule powder with high embedding rate and a preparation method thereof. Background technique [0002] Microcapsule technology refers to the technology of using film-forming wall materials to embed the core material to be protected to form tiny particles, which can protect the core material from the influence of environmental factors and exert its physiologically active functions. Among them, spray drying is widely used in the production and processing of food microcapsules due to its simple operation process, high production efficiency, low production cost, easy storage and transportation of powder products, and small footprint. Currently common microcapsule wall materials include protein, polysaccharide and lipid / wax. [0003] Whey protein isolate is often used as a wall material to embed and protect the core material due to its good emulsification and ligand b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/12
Inventor 梁丽罗惠程昊
Owner JIANGNAN UNIV
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