Functional Coffee Composition Containing Ganoderma lucidum Component and Microencapsulated Propolis, and the Production Method of This Composition.

Abstract

The invention relates to a functional coffee composition containing Ganoderma lucidum / Reishi component and microencapsulated propolis for use in a coffee matrix, and the method of producing this composition. Within the scope of the invention, propolis extract is microencapsulated using food-grade wall materials, preferably maltodextrin and gum arabic (E414), and blended with the coffee matrix and Ganoderma lucidum / Reishi component in controlled ratios. In a preferred application, Ganoderma lucidum / Reishi extract and propolis extract are co-microencapsulated within the same microencapsulated particle to form a functional additive powder. The invention aims to reduce the resinous taste, low water dispersibility, and oxidative instability problems of propolis, to balance the bitter / earthy taste effect of the Ganoderma lucidum / Reishi component, and to create a homogeneous, storable, and usable functional composition in the coffee matrix.The final product can be in the form of ground coffee, filter coffee, instant coffee, single-use sachets, capsule coffee, or ready-to-drink coffee.

Description

1 TARIFF Ganoderma ludum B containing microencapsulated propol. Functional Coffee Composition and the Method of Producing This Composition TECHNICAL AREA 5 The invention relates to food technology, functional foods and beverages, coffee-based products, and natural products. Application of b-yoakt fb components to food matrices and microencapsulation The technology field is related to this. More specifically, the invention involves roasted and ground coffee. Instant coffee or ready-to-drink coffee is related to matrices. STATE OF THE ART In the field of functional coffee and beverages containing natural bioactive ingredients, Coffee products containing Ganoderma lucidum and Ganoderma lucidum coffee. There are previous technical documents regarding its preparation. For example... Document number WO2011077295A1 describes coffee containing Ganoderma lucidum and its 15 A method for its preparation is described. The document in question, This explains the use of Ganoderma lucidum components in combination with coffee matrix. This involves microencapsulating propolis extract within a coffee matrix. Used in combination with Ganoderma lucidum or Ganoderma lucidum extract and propolis extract co-20 in the same microencapsulated particle It does not describe a functional additive system in which microencapsulation is performed. The use of propolis as a component in food and supplement products, and the solubility of propolis. Some technical solutions aimed at reducing taste and stability problems were also mentioned in the previous text. It is included in the technical section. For example, propolis is mentioned in document number CN102429141B. preparation of microcapsules; in document number US5922324A, propolis 25 applications aimed at improving the water solubility of the extract These documents explain the microencapsulation of propolis alone or... It offers solutions to solubility / dispersibility problems, and propolis its extract in the same microencapsulated particle as Ganoderma lucidum extract co-microencapsulated and added to the coffee matrix as a functional additive powder 30 It does not explicitly teach how to apply it. Additionally, some supplements or products contain both Ganoderma lucidum and propolis. Previous technical documentation regarding capsule formulations exists. For example... 2 Documents numbered CN110623261A and CN102771786A mention Ganoderma lucidum. propolis-containing capsules or soft capsule-like compositions This is explained. These documents are for the capsule / supplement form; coffee matrix. Preparation with hot water, sensory masking, water dispersibility, homogeneity The mixture, packaging stability, and microencapsulated functional additive powder are 5. It is not designed to solve various technical problems in terms of implementation. In scientific and technical literature, coffee is a widely known beverage containing bioactive components. Polysaccharides in Ganoderma lucidum species can be considered as a matrix. Propolis and polyphenolic compounds contain components such as beta-glucan and triterpenoids. The components are carriers of maltodextrin, gum arabic (E414), inulin or similar substances. It can be microencapsulated, and also by spray drying and freezing. drying / lyophilization techniques of bioactive extracts to powder form It appears that these resources can be used in the conversion process. However, these resources... It mostly addresses the components in separate technical contexts; specifically for the coffee matrix. Adapted as Reishi-propolis co-microencapsulated functional additive powder and 15 This clearly demonstrates the application of this additive powder in coffee composition. It does not include. Therefore, the fundamental aspect that distinguishes this invention from previous techniques is that it uses only Ganoderma. It is not the presence of lucidum and propolis components together. The distinguishing technique. core; Ganoderma lucidum / Reishi extract and propolis extract in the same 20 Reishi-propolis co-microencapsulated with microencapsulated particles This involves applying functional additive powder to the coffee matrix in controlled proportions. structure, sensory masking in coffee, dispersibility in water, homogeneous mixture, bioactive component stability, shelf life, and scalable production goals are integrated with each other. It is positioned as a composition and production method. 25 EXPLANATION OF THE INVENTION The invention relates to the use of Ganoderma lucum / Reshi component in coffee matrices. and microencapsulated propol in this functional coffee composition The composition relates to the production method. The invention also includes a preferred application. 30 In this form, Reishi water extract and propolis extract are microencapsulated together. The only functional additive powder obtained by processing it is Re sh-propol s, and this additive This also includes applying the powder to the coffee matrix. 3 The primary purpose of the invention is to develop a natural blend of Ganoderma luc dum / Re sh b leşen and propol sgb. The bitterness that may arise from the use of b yoakt fb components in coffee products, Earthy / woody taste, resinous aroma, low water dispersibility, sediment formation. Technical solutions to homogenization difficulties and storage stability problems. to present. 5 Other purposes of the invention are given below:  Ganoderma luc dum / Re sh b leşen ve propol sb leşen nn kahve matr s ne to contribute to its application in a harmonious and homogeneous manner.  Propol has a moist taste, sharp aroma, low water dispersibility, residue. microencapsulation problems in the formation of tendencies and oxidative stress. 10 reduce by  Bitter, earthy and woody taste effects originating from Ganoderma luc dum / Re sh. Balancing coffee matrices and encapsulation strategies.  Propol-derived phenolic compounds such as caffeic acid phenethyl ester (CAPE) Oxidation-sensitive components under processing and storage conditions 15 To provide a microencapsulated supplement system that contributes to its protection.  Ganoderma luc dum / Re sh powder, Re sh water extract, microencapsulated Propol S or Re sh-propol S co-capsules containing different functional products to enable the preparation of coffee formulations.  In a preferred application method, combine the resin extract and the propolis extract in the same 20 by bringing together microencapsulated functional additive components in coffee Matr s ne Uygulamab lr Re sh-propol s co-m crocapsule powder.  Ground coffee blend, filter coffee blend, instant coffee blend, single disposable sachets, capsule coffee or instant coffee product. Practical, scalable and packageable functional coffee 25 To improve the composition.  The composition within the scope of the invention has a sensory aspect within the scope of food technology. compatibility, product stability, mixture homogeneity, water dispersibility and production. The aim is to provide technical advantages in terms of scalability. The invention addresses the technical problems mentioned in the previous technique, adapted for coffee matrices. The aim is to present integrated CBR composition and production methods. In this context... The targeted technical advantages and measurable technical impacts are summarized below. 4  Propol contains maltodextrin, gum arabic (E414) and / or is suitable for food use. Propol's unique properties are due to its microencapsulation with wall materials. The resin reduces sensory disadvantages such as taste, sharp aroma and bitterness.  Microencapsulation procedure, propol-derived phenolic compounds and caffeine as t fenet l ester (CAPE) gb oxidation-sensitive bioactive components n 5 K-technology CBR solution aimed at preserving it under processing and storage conditions. It offers.  Ganoderma luc dum / Re sh powder, Re sh water extract, microencapsulated Propol S or Resh-propol S co-m crocapsules in controlled amounts with coffee The matrix is ​​included. This approach takes into account different physicochemical characteristics. 10 sah p natural bioactive components fb more homogeneously distributed in coffee and shows better dispersibility when prepared with hot water It contributes.  The coffee's natural aromatic profile includes Ganoderma luctum / Resh and propol. Balancing bitter, earthy, woody and resinous flavors is key. 15 It helps. Microencapsulation has this sensory balancing effect. By supporting it as a technical solution, Propol SN directly compares to Laves. Provides controlled aroma release and a more acceptable internal profile.  Preferably, the application method involves Resin water extract and propolis extract. maltodextrin and / or gum arabic (E414) food-grade wall 20 A single co-encapsulated functional component was created using the materials. The situation is as follows: Thus, Resin-derived polysaccharides / beta-glucans phenolic compounds derived from propol are added to coffee within the same additive system. It makes it possible to implement it.  Mixture of roasted and ground coffee, filter coffee blend, instant coffee 25 blend, single-use sachet, capsule coffee or instant coffee product It can be implemented in this way.  Ganoderma luc dum / Re sh b leşen le m kroenkapsüle propol sn kahve Optimization of the matrix and preferential arrangement of Reishi extract. 30 of the propol extract's functional additives are in the same microencapsulated container. combined to create sensory masking, water dispersibility, homogeneity The mixture, with its bioactive and bioactive components, meets stability and shelf life targets in a single unit. It integrates composition and production methods. List of Figures Figure 1. Production flowchart. Reference List 1. Preparation of coffee raw materials 2. Preparation of Ganoderma luc dum / Re sh b component 5 3. Preparation of propol extract 4. Preparation of wall material solution. 5A. Preparation of microencapsulated propol. 5B. Re sh -propol s co-m crocapsule premix 6. Drying process 10 7. Microencapsulated functional component 8. Preparing the coffee composition. 9. Packaging and raw materials DETAILED DESCRIPTION OF THE INVENTION 15 In this detailed description, the subject of the invention is the component of Ganoderma luc dum b and m kroencapsulated propol s containing functional coffee composition and this The composition is related to the production method and only the subject is more... It contains explanations aimed at understanding and does not in any way impose any limitations. It does not carry. 20 The production method for functional coffee composition is as follows: Preparation of coffee raw material (1): Roasted and ground coffee, instant Coffee or coffee-based beverage raw materials are prepared. Preferred application. Ground coffee particle size ranges from 500–700 µm. Preparation of Ganoderma luc dum / Re sh b leşen (2): Ganoderma 25 luc dum / Re sh b leşen ; Re sh powder, Re sh hot water extract, Re sh extract powder or a combination of these. Preparation of propol extract (3): Crude propol is cleaned, crushed and It is preferably extracted in 70% ethanol. Extraction is carried out in a dark environment. The process is carried out. The resulting mixture is filtered and the ethanol is removed, resulting in a concentrate of 30. Propol extract is obtained. 6 Preparation of wall material solution (4): Maltodextrin, gum arabic (E414) and / or other carrier / wall material suitable for food use in aqueous phase The microencapsulation carrier phase is prepared by dissolving it. Preparation of microencapsulated propol s (5A): Propol s extract, prepared wall The material is added to the solution and homogenization is applied to obtain a 5% solution containing propol. Emulsion or suspension is obtained. Preparation of Re sh -propol s co-m crocapsule premix (5B): Re sh hot Water extract or Resh extract and propol extract are mixed in specific proportions. The resulting Re sh-propol extract mixture is added to the wall material solution and Homogenization is applied. 10 Drying process (6): The mixture obtained in step 5A or 5B is sprayed It is converted into powder form by drying or freeze-drying. Microencapsulated functional additive component (7): As a result of the drying process m croencapsulated propol s powder and / or Re sh-propol s co-m crocapsulated powder are obtained. ed l r. 15 Preparation of coffee composition (8): Coffee raw material; Ganoderma luc dum / Re sh b leşen , m kroenkapsüle propol s ve / or Re sh -propol s ko- m crocapsule powder is blended with le in controlled ratios. Packaging and raw product (9): The resulting functional coffee composition is important. and the oxjen bar is packaged in local containers. N ha product; ground coffee mixture, filter 20 coffee blend, instant coffee blend, single-use sachet, capsule coffee or It can be applied in the form of an instant coffee product. Product components The functional coffee composition within the scope of this invention consists of the following basic components: cer r: 25 a) Coffee matrix: Roasted and ground coffee, instant coffee, filter coffee The mixture, capsule coffee blend, or coffee-based beverage raw material is Arabica. Coffee is preferred, but Arabica / Robusta blends or different roasting methods are also acceptable. Coffee raw materials of various grades can also be used. b) Ganoderma luc dum / Resh b leşen : Ganoderma luc dum dried fruit 30 stem powder, Ganoderma luc dum hot water extract, Ganoderma luc dum extract It is the Re sh fraction, found in powder or Re sh-propol co-microcapsule. 7 Re sh b leşen ; beta-glucan, polysaccharide and triterpenoid content It can also be used in an enriched or standardized form. c) Propol solution: Propol solution obtained with ethanol or hydroalcohol solvent. the extract was microencapsulated with food-grade wall materials. It is in powder form. Propol contains phenolic compounds, flavonoids, and caffeic acid. Ester (CAPE) gb sensitive b yoakt fb leşenler çereb l r. c) Wall material: Preferably a carrier containing maltodextrin and gum arabic (E414). It is a system. However, pectin, inulin, and starch are suitable for food applications. derivatives, modified starch, whey proteins, plant proteins or Similar polysaccharide / protein-based carriers, alone or in combination, 10 Supporting wall material can be used. Preferred combination ranges The coffee composition covered by the invention is determined based on the total dry mix weight. prefer the following proportions of the components: Coffee matrix: 90–99.4% 15 Ganoderma luc dum / Resh component: 0.5–10% M croencapsulated propol s: 0.1–5% In a more preferred application, the composition is prepared within the following ratio ranges: Coffee matrix: 94–98% Ganoderma luc dum / Resh component: 2–4% 20 M croencapsulated propol s: 0.5–2% Example formulations are given below: F0 control formulation: 100% coffee matrix. F1 formulation: 98% coffee matrix + 2% Ganoderma lucum / Resh component + 0% m croencapsulated propol s. 25 F2 formulation: 97% coffee matrix + 2% Ganoderma lucum / Resh component + 1% m croencapsulated propol s. F3 formulation: 95% coffee matrix + 4% Ganoderma lucum / Resh component + 1% m croencapsulated propol s. F4 formulation: 94% coffee matrix + 4% Ganoderma lucum / Resh component + 30 2% m croencapsulated propol s. The formulations mentioned are illustrative in nature and do not limit the scope of the invention. Ingredient ratios; depending on the type of coffee, Ganoderma lucdum / Resh ingredient powder or 8 Despite being in extract form, and due to the active substance load of propol sm crocapsul, The targeted sensory profile can be adjusted according to the product type. Propol sm croencapsulation method In the application of this invention, propol sm croencapsulation is carried out in the following steps: Prepared: 5 4.1. The raw propol is cleaned to remove beeswax, wood particles and other foreign matter. The substances are separated and ground into small pieces. 4.2. Approximately 100 g of propol is mixed with 1 L of 70% food-grade ethanol at a ratio of approximately 1:10 (w / v). It is mixed in a specific ratio and extracted in a dark environment for approximately 24 hours. 4.3. At the end of the extraction, the mixture is filtered. The resulting filtrate is heated at approximately 40 °C for 10 minutes. rotary evaporator or similar suitable condensation system at the temperature It is concentrated and most of the ethanol is removed to obtain concentrated propol extract. obtained. 4.4. Maltodextrin and gum arabic (E414) are dissolved in water and used to coat the wall. The material solution is prepared. Preferred in practice is maltodextrin 15% (w / v), Arabic 15%. Gum (E414) is used at a concentration of 5% (w / v). Maltodextrin is more preferably used in applications. The ratio of gum arabic (E414) is approximately 3:1. 4.5. Concentrated propol extract is slowly added to the prepared wall material solution. Add the mixture, preferably homogenized at a speed of 10,000 rpm for approximately 10 minutes. An emulsion or suspension containing propol is prepared. 20 4.6. The prepared emulsion or suspension is powdered by spray drying method. It is transformed into a form. Preferred spray drying conditions; spray temperature 150–170 °C, outlet temperature 75–85 °C, feed rate 5–7 mL / min, airflow approximately 600 L / hour and the atomic pressure is approximately 0.25 MPa. 4.7. The resulting microencapsulated propolis powder will be reduced by 25°C to minimize the effects of moisture, oxygen, and light. They are stored in aluminum packaging with moisture / oxygen barriers. Preparation of Ganoderma luc dum / Re sh b leşen nn In the preparation of resin powder; dried Ganoderma luc dum fruiting bodies are used. It is cleaned, and if necessary, its moisture content is reduced to below 10% at approximately 45°C, then ground. and preferably passed through a 250 µm sieve. This ensures a homogeneous 30 µm mixture suitable for the coffee blend. A powder with a specific particle size is obtained. In the preparation of Re sh water extract; 1 kg of Re sh powder is mixed with 20 L of water at approximately 95 °C. It is extracted in approximately 3 hours. The extract is filtered, concentrated, and frozen. 9 It is reduced to powder form by drying or spray drying. The resulting resin extract... The powder can be added directly to the coffee mixture or combined with propol extract. It is characterized by its ability to undergo microencapsulation. Terc hl co-m croencapsulation arrangement In the more robust preferential arrangement of the invention, Re sh hot water extract with propol s 5 The extracts are mixed in specific proportions. The resulting resin-propolis extract mixture, maltodextrin and gum arabic (E414) are added to the wall material solution and It is homogenized. Then this mixture is spray-dried or frozen. By drying, the propol is converted into a powdered form of crocapsules. In this arrangement, Re sh-derived pol sacchar t / beta-glucan fraction with propol s 10 phenol k / flavon d fraction derived from the same M croencapsulated functional additive powder It is brought together inside. Thus, the mixture of the additive to be applied to the coffee matrix is ​​determined. in terms of homogeneity, dispersibility in water, sensory compatibility and storage stability y leşt rl r. Preparing the coffee blend 15 Coffee matrix, Ganoderma ludum / Resh component and microencapsulated propol It is weighed in specified proportions. Components can be mixed by dry mixing, drum mixing or With a suitable mixing system like a blender, a homogeneous mixture can be obtained. It is blended to that extent. In the application, the coffee raw material is Ganoderma lucum / Resh c leşen ve 20 m croencapsulated propol s is mixed under low humidity conditions. N ha mixture, humidity and Ox Jen Bar is packaged in local containers. The product includes: ground coffee blend, filter coffee. blend, instant coffee mix, single-use sachet, capsule coffee or ready-to-drink coffee. It can be used as a coffee product. In the preferred application form of the invention, microencapsulated propolis powder 25 It is prepared as follows: Raw propol is cleaned, beeswax and wood chips are added. It is separated from other foreign substances and ground into small pieces. The ground material... Propol is preferably mixed with 70% food-grade ethanol at approximately a 1:10 (w / v) ratio. and extracted in a dark environment. At the end of the extraction process, the mixture is filtered and The resulting filter is concentrated using a suitable concentration system to obtain a concentrate 30 Propol extract is obtained. Microencapsulation wall containing maltodextrin and gum arabic (E414). The material solution is prepared. Maltodextrin / gum arabic (E414) is preferred in the application. The ratio is approximately 3:1. Concentrated propol extract is used in this wall material solution. added and homogenized to an emulsion or suspension containing propolis is formed. The resulting mixture is then processed by spray drying or freezing. Propolis powder is microencapsulated by drying / lysation and conversion to powder form. It is obtained. 5 The resulting microencapsulated propolis powder contains Ganoderma lucum / Reshi components and The coffee matrix is ​​blended using a dry mixing system. A preferred method... The formulation contains 94–98% coffee matrix based on total dry mix weight, 2– 4. Ganoderma lucum / Resh b leşen ve 0.5–2% croencapsulated propol s is used. The mixing process is repeated until a homogeneous functional coffee composition is obtained. drum mixer, rbbon blender or similar suitable dry mixing It can be achieved through the system. Another alternative application method is using Ganoderma lucum / Reshi in hot water. The extract is mixed with propol extract in specific proportions. The resulting Reishi-propol extract is obtained. Extract mixture, wall material 15 containing maltodextrin and gum arabic (E414). The solution is added, homogenized, and then processed by spray drying or freezing. drying / lying lysation with single br Re sh -propol s co-m crocapsule functional additive The powder is then added to the coffee matrix. This co-encapsulated powder additive is then added to the coffee matrix. A functional coffee composition is prepared by adding the ingredients in controlled proportions. 25

Claims

11 REQUESTS 1. The invention is a functional coffee composition, characterized by its coffee matrix. ganoderma luc dum b leşen , m kroenkapsüle propol s, terc hl olarak re sh - Propol S Co-M Crocapsule Functional Additive Powder is characterized by its unique properties.

2. The invention described in Claim 1, with the characteristic of having a total dry mix weight of 5 90–99.4% coffee matrix, 0.5–10% Ganoderma lucidum / Reishi with its component and 0.1–5% microencapsulated propolis component It is characteristic.

3. Claim 1 states that gbbr is an invention with the property of ganoderma luc dum / re sh b leşen nn ganoderma luc dum powder, ganoderma luc dum hot water extract, 10 Ganoderma luc dum extract powder or re sh-propol s co-m crocapsule It is selected from the ganoderma luc dum / resh fraction in it. character zed r.

4. The gbbr invention in claim 1 has the characteristic of being; co-m croencapsulated functional. additive powder contains ganoderma luc dum / re sh extract, propol s extract and food 15 suitable for use as a wall material, chermes and ganoderma luc dum / re sh The extract of propol contains the same microencapsulated particles as the extract of propol. His character is damaged by receiving it.

5. Claim 4'tek is an invention, the characteristic of which is; the wall material is maltodextrin, Containing gum arabic (E414) or a combination thereof 20 It is characteristic.

6. Claim 1 or Claim 4 is an invention whose characteristics are: preferred in practice. Maltodextrin n 15% (w / v) and gum arabic (E414) 5% (w / v), more preferred. In practice, the maltodextrin:gum arabic (E414) ratio should be 3:

1. character zed r. 25 7. It is an invention similar to any of the previous systems, and its characteristic is; m kroencapsulated propol sb leşen nn, propol s extract for food use It is in powder form, microencapsulated with a suitable wall material. character ze ed l r.

8. It is an invention like any of the previous systems, and its characteristic is; word 30 The subject of the wall material is maltodextrin, gum arabic (E414), pectin, and inulin. n-shaped starch derivatives, modified f-shaped starch, protein-based carriers, or their derivatives. The character is enhanced by choosing combinations. 12 9. It is an invention similar to any of the previous systems, and its characteristic is; microencapsulated propolis component of maltodextrin and gum arabic (E414) It is characterized by being prepared with a wall material containing [specific material].

10. It is an invention similar to any of the previous systems, and its characteristic is; The composition consists of 5 parts ganoderma lucidum / reishi extract and propolis extract. reishi-propolis co- which is located within the same microencapsulated particle It is characterized by containing a microcapsule.

11. It is an invention similar to any of the previous systems, and its characteristic is; Composition: single-use sachets, filter coffee mix, instant coffee blend, capsule coffee, ground coffee blend or ready-to-drink coffee 10 It is characterized by being in its product form.

12. A functional coffee composition production method, and the method is;  Preparation of coffee matr snn,  Preparation of Ganoderma luc dum / Re sh b leşen nn,  Preparation of propol extract, 15  Preparation of food-grade wall material solution,  by adding propol extract to the wall material solution in question homogenization  the resulting mixture is spray-dried or frozen drying / lying lysation to microencapsulated propolis powder 20 transformation,  coffee matrix, Ganoderma lucum / Resh component and microencapsulated propol sb leşen nn blending, The process steps are characterized by their inclusion.

13. The production method according to claim 9, its characteristic is; in the preparation of Resin powder; 25  Cleaning of dried Ganoderma lucdum fruiting bodies,  Reducing the moisture content to below 10% at 45°C,  Grinding and preferably passing through a 250 µm sieve  To prepare the Resh water extract, 1 kg of Resh powder is mixed with 20 L of water and 95%... Extracted for 3 hours at 30 °C  Filtration, concentration, and freeze-drying of the extract or spray drying to bring it to powder form, 13  The resulting Resin extract powder is added directly to the coffee mixture. addition or co-microencapsulation with propol extract What should be done? The process steps are characterized by their inclusion.

14. The production method according to claim 9 is characterized by; crude 5 of propol extract. Extraction of propol with ethanol or hydroalcohol solvent, filtration. preparation by application and removal of solvent character zed r.

15. The production method according to claim 9 is; the characteristic is the wall with propol extract. Material solution homogenization followed by spray drying 10 The process is characterized by the way it is kept under control.

16. The production method according to claim 9 is; Re sh -propol s ko- m crocapsule of Ganoderma luc dum / Re sh hot water extract with propol s wall material containing maltodextrin and gum arabic (E414) extract homogenization in the solution and then spray drying or 15 Freeze-drying / lyophilization process to convert into powder form. His steps are characterized by their distinctive features.

17. The production method according to claim 9 is; the characteristic of propol extract. in its preparation;  Raw propol is cleaned of beeswax, wood particles and other 20 separation from foreign substances and grinding,  100 g propol in 1 L of 70% food-grade ethanol at a ratio of 1:10 (w / v) mixing and extraction in a dark environment for approximately 24 hours,  Filtering the mixture at the end of the extraction process,  Concentrating the resulting filter at 40 °C, 25  Maltodextrin and gum arabic (E414) are dissolved in water. Preparation of wall material solution,  The concentrated propol extract is added to the prepared wall material solution. addition  The mixture is homogenized and used as a propolis-containing emulsion or 30 Suspension preparation,  Spray drying of the prepared emulsion or suspension by converting it into powder form, 14  The resulting microencapsulated propolis powder is protected from the effects of moisture, oxygen, and light. to reduce humidity / oxygen bar local laminate aluminum storage in packaging The process steps are characterized by their inclusion. 10 20 30

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