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Continuous multi-microencapsulation process for improving the stability and storage life of biologically active ingredients

A technology of microencapsulation and active ingredients, applied in microcapsule preparation, microsphere preparation, food science, etc., can solve problems such as lack of optimal preservation

Inactive Publication Date: 2007-02-21
CHEM FAB BUDENHEIM AG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nutritional supplements of this type have been claimed elsewhere, but there is no disclosure regarding optimal preservation of microencapsulated substances and UFAs until final consumption (WO 9213086)

Method used

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  • Continuous multi-microencapsulation process for improving the stability and storage life of biologically active ingredients
  • Continuous multi-microencapsulation process for improving the stability and storage life of biologically active ingredients
  • Continuous multi-microencapsulation process for improving the stability and storage life of biologically active ingredients

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0135] In this example we describe the active ingredients used to prepare a formulation suitable for use in orange juice.

[0136] 1.1- Composition

[0137] oil phase [%]

[0138] Flaxoil 25.00

[0139] Emulpur 1.00

[0140] water box

[0141] distilled water * 20.00

[0142] Rosemary Extract 2.80

[0143] Carrot Juice 7.30

[0144] Orlistat (lipase inhibitor) 1.00

[0145] 1.2.- Encapsulating and emulsifying ingredients

[0146] [%]

[0147] alginate solution ** 25.00

[0148] Guar gum (4% in water) 15.40

[0149] Lamegin 2.50

[0150] Keltrol 0.30

[0151] *Add 0.5% CaCl 2 , 0.1% ascorbic acid, 0.08% nipagil [all in water]

[0152] **Alginate solution = 5% Manucol LB in water

[0153] 1.2 Method:

[0154] - Oil phase Weigh in bottle, homogenize in ultrasonic bath

[0155] - Aqueous phase weighed in bottle, homogenized in ultrasonic bath

[0156] -W / O Emulsion Put the oil and...

Embodiment 2 to 11

[0172] In Table 1, we present a series of microencapsulation methods. These microencapsulations were carried out according to the general method described above. The data provided in previous patents were in many cases insufficient to reproduce or obtain the claimed formulations.

[0173] The components tested and the results are listed in Table 1.

[0174] Formulation Components Active ingredients are those described in the oil phase and those in the aqueous phase. The particle size data presented correspond to percentile 50-D(v;0,5)- and percentile 90-D(v;0,9)-.

[0175] We can see the quality of the resulting formulation in the last row. As we can see, small changes in the composition can lead to poorly formulated microencapsulation materials.

Embodiment 12

[0177] In this embodiment, we show the release of microcapsules at a certain pH. The microcapsules break down at stomach pH, ​​while the microcapsules remain intact in yoghurt, which is also acidic (but not as acidic as in the stomach).

[0178] The purpose of this example was to test the release rate of microencapsulated riboflavin (according to the invention) present in prebiotic yoghurt.

[0179] Yoghurt has been prepared (20 kg) in a conventional, manual manner using an "in-house" fermentation culture retained from a previous yoghurt production.

[0180] The composition of the preparation (percentage relative to the total active ingredient) is:

[0181] - riboflavin 100 μg / kg yoghurt (less than 0.1% of total active ingredients)

[0182] -Lactobacillus casei 10% (a solution in water of a culture with 500 colonies per square centimeter)

[0183] -Oat extract 90%

[0184] Formulations were prepared according to the general encapsulation method, using alginate as the cross...

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Abstract

The invention relates to microcapsules, and a continuous micro-encapsulation water-in-oil-in-water microencapsulation process through in situ and interfacial polymerization of the emulsion. The formulation comprises a continuous water phase having a dispersion of microcapsules which contain oil drops and wherein the inside of each oil phase drop -containing optionally oil-soluble materials- there is a dispersion of water, or aqueous extract or water dispersible material or water soluble material. The oil drops are encapsulated with a polymerisable material of natural origin. Such microcapsules are appropriated for spray-dry processes, to be used as dry powder, lyophilised, self-emulsifiable powder, gel, cream and any liquid form. The active compounds included in te microcapsules are beneficial to the health and other biological purposes. Such formulations are appropriate to be incorporated in any class of food, specially for the production of nutraceuticals, as well as cosmetic products (such as rejuvenescence creams, anti-wrinkle creams, gels, bath and shower consumable products and sprays). The preparations are adequate to stabilise compounds added to the food, media for cultivating microbes and nutraceuticals, specially those which are easily degradable or oxidizable.

Description

[0001] annotation [0002] Use of specific terms: [0003] The expression containing: A, B and / or C" means that the combinations A, A+B, B, C, A+C, B+C, A+B+C and their interchanges are allowed. [0004] abbreviation [0005] Listed below are terms commonly used in the field of the present invention: [0006] W = water [0007] O = oil [0008] W / O = water-in-oil emulsion [0009] O / W = oil-in-water emulsion [0010] (W / O) / W = water-in-oil-in-water emulsion [0011] a.i. = active ingredient. In the present invention it refers to biologically active ingredients, except where the ingredient is clearly not used for its biological function. The use of singular or plural is derived from the text. [0012] UV = ultraviolet light [0013] FA = fatty acid with a carbon chain of more than 6 carbon atoms [0014] SFA = saturated fatty acid [0015] MUFA = monounsaturated fatty acid (1 unsaturated bond) [0016] PUFA = polyunsaturated fatty acid (2 or more unsaturated bonds) ...

Claims

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Application Information

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IPC IPC(8): B01J13/16A23L33/00A23L33/15B01J13/18
CPCB01J13/18A61P25/00A23L33/10B01J13/16
Inventor 维克托·卡萨尼亚希内尔米格尔·希梅诺谢拉巴巴拉·希梅诺谢拉玛尔塔·莫泽
Owner CHEM FAB BUDENHEIM AG
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