A method for preparing highly stable microencapsulated particles containing active ingredients from fish oil using a combination of spray drying and supercritical CO2 spray drying techniques.

Abstract

OCR 27 / 02 / 2567 This invention relates to a process for preparing microencapsulated particles containing active ingredients from fish oil. Highly stable using spray drying techniques combined with supercritical carbon dioxide techniques. (Supercritical CO2 spray drying) under temperature and pressure suitable for the endapsulation process. The fish oil microencapsulated product according to this invention has the efficiency to encapsulate the active ingredients from... This fish oil has a higher concentration and is more stable against oxidation compared to other forms of fish oil. The liquid and microencapsulated fish oil particles prepared using the conventional spray drying technique therefore... Suitable for use as an ingredient in food and / or developed into health supplements. Furthermore, Easy to transport and store.

Claims

OCR 27 / 02 / 2567 1. Method for preparing highly stable microencapsulated particles from fish oil using advanced techniques. Spray drying combined with supercritical CO2 spray technique. drying) which consists of the following steps: A. Preparation of an oil-in-water emulsion of a mixture of active ingredients from fish oil and polysaccharide. This is achieved by using polysaccharides selected from acacia gum, pectin, and xanthan gum. Xanthan gum, modified starch, or a mixture of these substances are dispersed. Add the solids to the water at a weight ratio of 1:2 to 1:4 and stir well. Then add... The active ingredients from fish oil are added to a polysaccharide solution at the following weight ratio: The active ingredient from fish oil to polysaccharides is in a ratio of 1:2 to 1:10 and then emulsified. Oil in water can be removed through processes such as homogenization or homogenization. When combined with a microfluidizer, a polysaccharide emulsion is formed, encapsulating the active ingredients. Oil-in-water fish oil B. Preparation of microcapsules by encapsulating active ingredients from oil in a polysaccharide emulsion. The prepared oily fish in water were dried using a spray drying technique combined with other techniques. Supercritical CO2 spray drying with a controlled feed rate. The fluid feed rate is in the range of 0.5 to 2.5 milliliters per minute, and the pressure is in the range of 140 to 160 bar. At temperatures between 40 and 60 degrees Celsius, microcapsules containing active ingredients from the oil are produced. Highly stable fish 2. Method for preparing highly stable microencapsulated particles containing active ingredients from fish oil using [technique name missing]. Spray drying combined with supercritical CO2 spray technique. (drying) under claim 1, whereby the active ingredients from fish oil can be used in a selectable form from the substances. Fish oil extraction, or the active compounds isolated from fish oil extract.

3. Method for preparing highly stable microencapsulated particles containing active ingredients from fish oil using [technique name missing]. Spray drying combined with supercritical CO2 spray technique. (drying) according to claim 2, whereby the fish oil extract can be selected from fish oil extracted from the Menheden fish. (menhaden) tuna, salmon, cod, sardine, herring (herring) or a mixture of fish oil as mentioned.

4. Method for preparing highly stable microencapsulated particles containing active ingredients from fish oil using [technique name missing]. Spray drying combined with supercritical CO2 spray technique. (drying) according to claim 2, whereby the active compounds isolated from the fish oil extract can be selected from the group of acids. Omega-3 unsaturated fats or a combination of such substances.

5. Method for preparing highly stable microencapsulated particles containing active ingredients from fish oil using [technique name missing]. Spray drying combined with supercritical CO2 spray technique. (drying) according to either claim 2 or 4, whereby the active compounds isolated from the fish oil extract are selectable. Derived from docosahexaenoic acid (DHA) and eicosapentaenoic acid. (eicosapentanoic acid: EPA) or a mixture of these substances.

6. Method for preparing highly stable microencapsulated particles containing active ingredients from fish oil using [technique name missing]. Spray drying combined with supercritical CO2 spray technique. drying) under any one of the claims 1-5, where the mixing of polysaccharide and water in step a) is used. The speed should be 100 to 300 revolutions per minute for 5 to 15 hours at a temperature between 25 and 50 degrees Celsius. Celsius 7. Method for preparing highly stable microencapsulated particles containing active ingredients from fish oil using [technique name missing]. Spray drying combined with supercritical CO2 spray technique. (drying) under any one of claims 1-6, also includes a step for separating insoluble parts. By centrifuging at speeds ranging from 10,000 to 15,000 revolutions per minute for 30 to 60 minutes. Room temperature after mixing the polysaccharide and water in step (a).

8. Method for preparing highly stable microencapsulated particles containing active ingredients from fish oil using [technique name missing]. Spray drying combined with supercritical CO2 spray technique. (drying) according to any one of the claims 1-7, where the emulsion particles retain the active ingredients from the fish oil before being used. Dried, with particle sizes ranging from 0.5 to 5 micrometers.

9. Microencapsulated particles containing active ingredients from fish oil obtained through the invention described in the patent. Under any one of the 1-8 claims.

10. Microencapsulated particles containing active ingredients from fish oil obtained through the process described in Patent 9. Where the moisture content is less than a certain percentage by weight, the particle size ranges from 20 to 50 micrometers. The retention efficiency is in the range of 50 to 80 percent, and the amount of oil on the particle surface is less than 5 grams. Per 100 grams of dry weight.

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