A manufacturing process for microencapsulating probiotics using organic corn powder.

Abstract

------26 / 12 / 2568------(OCR) OCR 09WP This invention describes a process for fabricating microcapsules using organic corn powder for encapsulating probiotics. The key components include whey protein isolate powder, maltodextrin powder, and organic corn powder. The microcapsulation process utilizes the Maillard reaction, a chemical reaction between carbohydrates and amino acids, resulting in a viscous substance capable of encapsulating and protecting probiotics under various anatomical conditions. This method effectively prevents unfavorable conditions during industrial manufacturing and product storage, and allows for efficient release and function of probiotics in the intestines.

Claims

------26 / 12 / 2568------(OCR) OCR 09WP1. A microcapsule formula using organic corn powder for encapsulating probiotics contains the following ingredients: - Whey protein isolate powder, 75-80% by weight - Maltodextrin powder, 15-20% by weight - Organic corn powder, 3-5% by weight.

2. The manufacturing process of microcapsules for encapsulating probiotic microorganisms according to this invention consists of three types of encapsulating materials: whey protein isolate, maltodextrin, and organic corn powder in the quantities as stated in 1a. Prepare the materials for making microcapsules: whey protein isolate, maltodextrin, and organic corn powder. Dissolve the organic corn powder in the quantities specified in point 1 in deionized water and adjust the pH to the range of 7.5 - 8. Stir the solution continuously for 3 - 5 hours using a heated stirrer at a temperature of 90 - 100 degrees Celsius until the Maillard reaction occurs, resulting in a brown, viscous consistency. Once the Maillard reaction has occurred and the solution is brown and viscous, reduce the temperature to 23 - 27 degrees Celsius.Wash the probiotic microbial cells by centrifuging at 4,500 rpm at 4°C for 10 minutes. Then, adjust the concentration of the probiotic microbial cells with phosphate buffer saline solution to achieve a concentration of 10¹⁰ cells per ml. Add this to the microcapsule solution and store at -80°C for 24-26 hours. Prepare the freeze dryer, setting the temperature to -110°C and the vacuum to below 132 mPa. Once the machine is set up, place the microcapsule solution containing the probiotic microorganisms in the freeze dryer, adjusting the pressure to 0.5 mbar for 70-72 hours, or until dry.

Images