CN105733808A - Spice nano-microcapsule and preparation method thereof - Google Patents
Spice nano-microcapsule and preparation method thereof Download PDFInfo
- Publication number
- CN105733808A CN105733808A CN201610109393.9A CN201610109393A CN105733808A CN 105733808 A CN105733808 A CN 105733808A CN 201610109393 A CN201610109393 A CN 201610109393A CN 105733808 A CN105733808 A CN 105733808A
- Authority
- CN
- China
- Prior art keywords
- microcapsule
- spice
- preparation
- received
- wall material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a spice nano-microcapsule and a preparation method thereof. Raw materials of the spice nano-microcapsule comprise spices and a wall material, wherein the wall material is a mixture of Arabic gum, sodium caseinate, maltodextrin, beta-cyclodextrin, modified starch and glucose in a mass percentage of (5%-15%):(5%-20%):(20%-40%):(5%-15%):(20%-40):(5%-15%). According to the spice nano-microcapsule and the preparation method thereof, Arabic gum, sodium caseinate, maltodextrin, beta-cyclodextrin, modified starch and glucose are mixed and used, and are limited in ratio, an emulsifier, namely sucrose ester, and the wall material in a mass ratio of (1:8)-(1:20) are also added, and a membrane emulsifying device is used at the same time, so that the evenness, the encapsulation rate and the dispersity of the microcapsule are improved; moreover, by means of SEM (scanning electron microscope) representation, the surface topography of the microcapsule is in a smooth spherical shape, the uniformity and the dispersity are good, the encapsulation rate of the microcapsule is high, and reaches up to 50% or more, and the loading capacity reaches 25% or more; the spice nano-microcapsule is quite suitable for spices with high volatility.
Description
Technical field
The invention belongs to chemical field, specifically, relate to a kind of spice and receive microcapsule and preparation method thereof.
Background technology
Quintessence oil all in strong fragrance, abnormal smells from the patient elegance fragrance, again its because of non-stimulated, have no side effect be widely used in medicine, make up, wash, food service industry.Quintessence oil has extremely strong volatile performance, the most sensitive to moisture, daylight, air and temperature etc., unstable, it is easy to aoxidize or decompose, it is extremely difficult to storage.What quintessence oil use was more has tea tree ethereal oil, Herba Lysimachiae foenum-graeci quintessence oil, Flos Rosae Rugosae quintessence oil etc..
Micro encapsulation, well can be embedded in quintessence oil in microcapsule, well prevents quintessence oil to be stimulated by extraneous air, moisture, daylight, thus improves the stability of quintessence oil, reduces the volatilization of quintessence oil simultaneously, increases the fragrance remaining time of quintessence oil.Microcapsule technology is possible not only to promote the development of quintessence oil, thus can also drive the development of its process deeply industry, and economic benefit and social benefit to quintessence oil all can produce positive role.
At present, apply the wall material at microcapsule, mainly have synthetic material and natural material.Wherein conventional natural material has protein matter such as: albumin and gelatin, polysaccharose substance such as modified starch, cyclodextrin, chitosan and glucosan etc..Protide macromolecule is owing to having good performance, and is applied to the industries such as food, medicine and cosmetics as wall material.
Be spray-dried microcapsule technology low cost, the suitability is wide, technique is simple, is widely used in the essence and flavoring agent industry of food, and the micro encapsulation essence utilizing spray drying method to prepare has advantages such as using and store and transport convenience, the most oxidizable deterioration, storage period length.
China Patent No. be 200710053378.8 patent of invention to disclose wall material be modified starch, maltodextrin, arabic gum, glucose, sodium caseinate and gelatin, or wall material is modified starch, maltodextrin, arabic gum, glucose, sodium caseinate and beta-schardinger dextrin-, the microcapsule that the former prepares is hydrophobic microencapsulation, and microcapsule is sticked together, dispersion is poor.Microcapsules Size lack of homogeneity prepared by the latter, capsule is more flat, and embedding rate is low.Its core ratio is 12.3%-12.5%, and internal layer core is unsaturated fatty acid.The ratio of wall material and water is 3-4:6-7.Its microcapsule prepared has a repellency, and dispersibility and the uniformity poor.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that microcapsule and preparation method thereof received by the spice that the uniformity of a kind of water solublity, the stability of microcapsule emulsion and solid microcapsule is improved.
To achieve these goals, the present invention adopts the following technical scheme that
Microcapsule received by a kind of spice, including spice and wall material, described wall material is the mixture of arabic gum, sodium caseinate, maltodextrin, beta-schardinger dextrin-, modified starch and glucose, and the mass percent of sodium caseinate, modified starch, maltodextrin, beta-schardinger dextrin-, arabic gum and glucose is respectively 5%-20%:20%-40%:20%-40%:5%-15%:5%-15%:5%-15%.
As preferably, receiving in microcapsule at above-mentioned spice, the quality of described spice is the 5%-60% that spice adds wall material gross mass.
As preferably, receiving in microcapsule at above-mentioned spice, described spice is tea tree ethereal oil, Flos Rosae Rugosae quintessence oil or Herba Lysimachiae foenum-graeci quintessence oil.
The preparation method of microcapsule received by above-mentioned spice, comprise the steps: to mix arabic gum, sodium caseinate, maltodextrin, beta-schardinger dextrin-, modified starch and glucose water dissolution, regulation pH to 5-8, add emulsifying agent and spice, high speed shear, use membrane emulsifier emulsifying, prepare spice by spray drying method and receive microcapsule.
As preferably, above-mentioned spice receive microcapsule preparation method in, the mass ratio of emulsifying agent and wall material is 1:20 ~ 1:8.
As preferably, above-mentioned spice receive microcapsule preparation method in, described emulsifying agent is sucrose ester.
As preferably, above-mentioned spice receive microcapsule preparation method in, use citric acid, potassium dihydrogen phosphate or sodium carbonate regulation pH.
As preferably, above-mentioned spice receive microcapsule preparation method in, the described high speed shear time is 5-30 min, and shearing revolution is 8000 r/min-12000 r/min；Described membrane emulsifier refers to 1.0-10.0
The membrane tube of μm, it is 1-10 time that emulsator crosses film number of times.
As preferably, above-mentioned spice receive microcapsule preparation method in, the inlet temperature of described spray drying is 150-220 DEG C, and outlet temperature is 80-110 DEG C.
As preferably, above-mentioned spice receive microcapsule preparation method in, temperature is 55 DEG C, the mass ratio 7-8:10-25 of wall material and water.
Compared with prior art, there is advantages that
1. due to the fact that being used in mixed way of arabic gum, sodium caseinate, maltodextrin, beta-schardinger dextrin-, modified starch and glucose, and limit its ratio, the mass ratio adding again emulsifying agent sucrose ester and wall material is 1:8 ~ 1:20, use membrane emulsifier to improve the uniformity of microcapsule simultaneously, embedding rate, dispersibility, and characterized by SEM, the surface topography of this microcapsule becomes smooth, spherical, uniformity good dispersion, microcapsule embedded rate is high, and embedding rate may be up to more than 50%, useful load reaches more than 25%, is especially suitable for the spice of high volatility.
2. slow release experiment proves that this spice is received microcapsule and had obvious controllable release effect.
3. this microcapsule is raw materials used is all Nantural non-toxic, and pH is near neutral, and is water solublity, and emulsion particle diameter, up to Nano grade (150-250nm), can be widely applied to the industries such as cosmetics, food, medicine, weaving.
4. the preparation method technique of the microcapsule of the present invention is simple, and reaction condition is gentle, and product characteristics is stable, low cost, beneficially large-scale industrial production application, can reach large-scale production, has broad application prospects.
Accompanying drawing explanation
Fig. 1 be Lavender essential oil microcapsule at 60 DEG C, release profiles in the environment of 90% humidity.
Fig. 2 is the DLS figure of Lavender essential oil microcapsule emulsion.
Fig. 3 is the SEM figure of Lavender essential oil microcapsule solid.
Detailed description of the invention
Below in conjunction with embodiment, this method is described further, but the protection domain of this method is not limited to the scope of embodiment.
Embodiment
1
:
Take the beaker of 250 clean mL, add 200
The water of mL, water-bath to 55 DEG C, add sodium caseinate 5.0 g, modified starch 30.0g, maltodextrin 20.0g, beta-schardinger dextrin-10.0g, arabic gum 10.0g, glucose 12.0 g, constant temperature mix and blend dissolves.With dipotassium hydrogen phosphate, citric acid, natrium carbonicum calcinatum regulation pH to about 7, adding sucrose ester 5.0 g, Herba Lysimachiae foenum-graeci quintessence oil 50.0 g, the solution concentration of preparation is 30%.Wall material: core=7:5, arabic gum: sodium caseinate: modified starch: maltodextrin: β-CD: glucose=7%: 7%: 28%: 42%: 7%: 7%, it is 8000 r/min at revolution, carries out high speed shear 15
Min, crosses film emulsifying 5 times with the membrane emulsifier that membrane tube is 5.2 μm, obtains microcapsule emulsion, after LS is dried, spray dryer sets inlet temperature as 200 DEG C, and outlet temperature is 90 DEG C, then obtains microcapsule solid particle.Measuring its particle diameter by dynamic laser light scattering experimental instrument (DLS) is 167 nm, measures its embedding rate by GC and is about 52%, and useful load is about 25%.Be 60 DEG C in temperature, humidity be 90% hot and humid environment under detect its sustained release performance, in 48 hours, embedding rate is down to 9.2% from 52.0%, shows that it has good sustained release performance.Characterized by SEM, show that this microcapsule has good pattern, dispersibility and the uniformity.Table 1 is embedding rate and the useful load replication of microcapsule；Fig. 1 be Lavender essential oil microcapsule be 60 DEG C in temperature, humidity is the release profiles under the hot and humid environment of 90%.Fig. 2 is the DLS figure of Lavender essential oil microcapsule emulsion.Fig. 3 is the SEM figure of Lavender essential oil microcapsule solid.
The embedding rate of table 1 microcapsule and useful load
| Sample number | 1 | 2 | 3 | 4 | 5 | 6 | Meansigma methods |
| Embedding rate/% | 51.6 | 52.0 | 51.6 | 51.7 | 51.8 | 51.9 | 51.8 |
| Useful load/% | 24.9 | 25.1 | 24.9 | 25.0 | 25.0 | 25.1 | 25.0 |
Embodiment
2
:
Take the beaker of 250 clean mL, add about 200
The water of mL, water-bath to 55 DEG C, add sodium caseinate 5.0 g, modified starch 30.0g, maltodextrin 20.0g, beta-schardinger dextrin-10.0g, arabic gum 10.0g, glucose 4.0 g, constant temperature mix and blend dissolves.With dipotassium hydrogen phosphate, citric acid, natrium carbonicum calcinatum regulation pH to about 7, adding sucrose ester 5.0 g, Flos Rosae Rugosae quintessence oil 50.0 g, the solution concentration of preparation is about 30%.Wall material: core=7:5, arabic gum: sodium caseinate: modified starch: maltodextrin: β-CD: glucose=7%: 7%: 28%: 42%: 7%: 7%, it is 8000 r/min at revolution, carries out high speed shear 15
Min, crosses film emulsifying 5 times with the membrane emulsifier that membrane tube is 5.2 μm, obtains microcapsule emulsion, after LS is dried, spray dryer sets inlet temperature as 200 DEG C, and outlet temperature is 90 DEG C, then obtains microcapsule solid particle.Measuring its particle diameter by dynamic laser light scattering experimental instrument (DLS) is 182 nm, measures its embedding rate by GC and is about 58%, and useful load is about 28%.Be 60 DEG C by temperature, humidity be 90% hot and humid environment under detect its sustained release performance, show that it has good sustained release performance.Characterize the pattern of microcapsule and dispersibility and the uniformity by SEM, show that this microcapsule has good pattern, dispersibility and the uniformity.
Embodiment
3
:
Take the beaker of 250 clean mL, add about 200
The water of mL, water-bath to 55 DEG C, add sodium caseinate 5.0 g, modified starch 30.0g, maltodextrin 20.0g, beta-schardinger dextrin-5.0g, arabic gum 5.0g, glucose 10.0 g, constant temperature mix and blend dissolves.With dipotassium hydrogen phosphate, citric acid, natrium carbonicum calcinatum regulation pH to about 7, adding sucrose ester 5.0 g, tea tree ethereal oil 50.0 g, the solution concentration of preparation is about 30%.Wall material: core=7:5, arabic gum: sodium caseinate: modified starch: maltodextrin: β-CD: glucose=7%: 7%: 28%: 42%: 7%: 7%, it is 8000 r/min at revolution, carry out high speed shear 15 min, cross film emulsifying 5 times with the membrane emulsifier that membrane tube is 5.2 μm, obtain microcapsule emulsion, after LS is dried, spray dryer sets inlet temperature as 200 DEG C, and outlet temperature is 90 DEG C, then obtains microcapsule solid particle.Measuring its particle diameter by dynamic laser light scattering experimental instrument (DLS) is 206 nm, measures its embedding rate by GC and is about 54%, and useful load is about 26%.Be 60 DEG C by temperature, humidity be 90% hot and humid environment under detect its sustained release performance, show that it has good sustained release performance.Characterize the pattern of microcapsule and dispersibility and the uniformity by SEM, show that this microcapsule has good pattern, dispersibility and the uniformity.
Claims (10)
1. microcapsule received by a spice, including spice and wall material, it is characterized in that, described wall material is the mixture of arabic gum, sodium caseinate, maltodextrin, beta-schardinger dextrin-, modified starch and glucose, and the mass percent of sodium caseinate, modified starch, maltodextrin, beta-schardinger dextrin-, arabic gum and glucose is respectively 5%-20%:20%-40%:20%-40%:5%-15%:5%-15%:5%-15%.
2. microcapsule received by spice as claimed in claim 1, it is characterised in that the quality of spice is the 5%-60% that spice adds wall material gross mass.
3. microcapsule received by spice as claimed in claim 1, it is characterised in that described spice is tea tree ethereal oil, Flos Rosae Rugosae quintessence oil or Herba Lysimachiae foenum-graeci quintessence oil.
4. the preparation method of microcapsule received by spice described in claim 1, it is characterized in that comprising the steps: to mix arabic gum, sodium caseinate, maltodextrin, beta-schardinger dextrin-, modified starch and glucose water dissolution, regulation pH to 5-8, add emulsifying agent and spice, high speed shear, use membrane emulsifier emulsifying, prepare spice by spray drying method and receive microcapsule.
5. as claimed in claim 4 the preparation method of microcapsule received by spice, it is characterised in that the mass ratio of emulsifying agent and wall material is 1:20 ~ 1:8.
6. as claimed in claim 4 the preparation method of microcapsule received by spice, it is characterised in that described emulsifying agent is sucrose ester.
7. as claimed in claim 4 the preparation method of microcapsule received by spice, it is characterised in that use citric acid, potassium dihydrogen phosphate or sodium carbonate regulation pH.
8. as claimed in claim 4 the preparation method of microcapsule received by spice, it is characterised in that the described high speed shear time is 5-30 min, and shearing revolution is 8000 r/min-12000 r/min；Described membrane emulsifier refers to the membrane tube of 1.0-10.0 μm, and it is 1-10 time that emulsator crosses film number of times.
9. as claimed in claim 4 the preparation method of microcapsule received by spice, it is characterised in that the inlet temperature of described spray drying is 150-220 DEG C, and outlet temperature is 80-110 DEG C.
10. as claimed in claim 4 the preparation method of microcapsule received by spice, it is characterised in that temperature is 55 DEG C, and the mass ratio of wall material and water is 7-8:10-25.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610109393.9A CN105733808A (en) | 2016-02-26 | 2016-02-26 | Spice nano-microcapsule and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610109393.9A CN105733808A (en) | 2016-02-26 | 2016-02-26 | Spice nano-microcapsule and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105733808A true CN105733808A (en) | 2016-07-06 |
Family
ID=56248670
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610109393.9A Pending CN105733808A (en) | 2016-02-26 | 2016-02-26 | Spice nano-microcapsule and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105733808A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106362653A (en) * | 2016-10-10 | 2017-02-01 | 中山大学惠州研究院 | Flavor and fragrance nano microcapsule with high embedding performance and preparation method of flavor and fragrance nano microcapsule |
| CN106579448A (en) * | 2016-12-26 | 2017-04-26 | 齐齐哈尔大学 | Preparation method of groundcherry seed oil microcapsule |
| CN106758221A (en) * | 2016-12-02 | 2017-05-31 | 江苏新瑞贝科技股份有限公司 | A kind of spinning post-finishing microcapsules and its production and use |
| CN107929100A (en) * | 2017-11-28 | 2018-04-20 | 戴凤 | A kind of rose essential-oil microcapsule and preparation method thereof |
| CN109567120A (en) * | 2018-11-27 | 2019-04-05 | 宁夏春升源生物科技有限公司 | A kind of sauce class flavouring native enzyme flavouring additive and preparation method thereof |
| CN109762660A (en) * | 2017-11-09 | 2019-05-17 | 上海交通大学 | Compound essential oil microcapsule compositions and preparation method thereof |
| CN111074674A (en) * | 2020-01-08 | 2020-04-28 | 云南恩典科技产业发展有限公司 | Slow-release essence forming paper |
| CN111318239A (en) * | 2020-02-26 | 2020-06-23 | 上海应用技术大学 | Essence nanocapsule based on epoxy- β -cyclodextrin and preparation method thereof |
| CN111820416A (en) * | 2020-07-11 | 2020-10-27 | 广州绿萃生物科技有限公司 | Microalgae oil microcapsule and preparation method thereof |
| CN111820417A (en) * | 2020-07-11 | 2020-10-27 | 广州绿萃生物科技有限公司 | Dried orange peel oil microcapsule and preparation method thereof |
| CN112655965A (en) * | 2020-12-10 | 2021-04-16 | 广州中国科学院先进技术研究所 | Ganoderma spore oil nanometer microcapsule, nanometer microcapsule powder and ganoderma spore oil emulsion |
| CN113025425A (en) * | 2019-12-24 | 2021-06-25 | 深圳波顿香料有限公司 | Perfuming microcapsule particle for cigarette, preparation method thereof and application of perfuming microcapsule particle in cigarette |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101125133A (en) * | 2007-09-27 | 2008-02-20 | 武汉麦可得生物技术有限公司 | Unsaturated fatty acid microcapsule preparing technology and application |
| US20090035488A1 (en) * | 2007-08-03 | 2009-02-05 | Ben Astenius | Fresh-Cut Grass Scented Synthetic and Natural Vegetations |
-
2016
- 2016-02-26 CN CN201610109393.9A patent/CN105733808A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090035488A1 (en) * | 2007-08-03 | 2009-02-05 | Ben Astenius | Fresh-Cut Grass Scented Synthetic and Natural Vegetations |
| CN101125133A (en) * | 2007-09-27 | 2008-02-20 | 武汉麦可得生物技术有限公司 | Unsaturated fatty acid microcapsule preparing technology and application |
Non-Patent Citations (4)
| Title |
|---|
| （苏）С.Д.库斯托娃: "《精油手册》", 31 December 1982, 轻工业出版社 * |
| 张卫明 等: "《芳香疗法和芳疗植物》", 31 August 2009, 南京：东南大学出版社 * |
| 杜志建: "《试题调研.高考必备题型1000例.生物 3版》", 30 June 2013, 乌鲁木齐：新疆青少年出版社 * |
| 秦太峰 等: "《云南特色天然香料资源开发与利用》", 30 September 2011, 北京：中国农业科学技术出版社 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106362653A (en) * | 2016-10-10 | 2017-02-01 | 中山大学惠州研究院 | Flavor and fragrance nano microcapsule with high embedding performance and preparation method of flavor and fragrance nano microcapsule |
| CN106758221A (en) * | 2016-12-02 | 2017-05-31 | 江苏新瑞贝科技股份有限公司 | A kind of spinning post-finishing microcapsules and its production and use |
| CN106579448A (en) * | 2016-12-26 | 2017-04-26 | 齐齐哈尔大学 | Preparation method of groundcherry seed oil microcapsule |
| CN109762660A (en) * | 2017-11-09 | 2019-05-17 | 上海交通大学 | Compound essential oil microcapsule compositions and preparation method thereof |
| CN107929100A (en) * | 2017-11-28 | 2018-04-20 | 戴凤 | A kind of rose essential-oil microcapsule and preparation method thereof |
| CN109567120A (en) * | 2018-11-27 | 2019-04-05 | 宁夏春升源生物科技有限公司 | A kind of sauce class flavouring native enzyme flavouring additive and preparation method thereof |
| CN113025425A (en) * | 2019-12-24 | 2021-06-25 | 深圳波顿香料有限公司 | Perfuming microcapsule particle for cigarette, preparation method thereof and application of perfuming microcapsule particle in cigarette |
| CN111074674A (en) * | 2020-01-08 | 2020-04-28 | 云南恩典科技产业发展有限公司 | Slow-release essence forming paper |
| CN111318239A (en) * | 2020-02-26 | 2020-06-23 | 上海应用技术大学 | Essence nanocapsule based on epoxy- β -cyclodextrin and preparation method thereof |
| CN111318239B (en) * | 2020-02-26 | 2022-06-10 | 上海应用技术大学 | Essence nanocapsule based on epoxy-beta-cyclodextrin and preparation method thereof |
| CN111820416A (en) * | 2020-07-11 | 2020-10-27 | 广州绿萃生物科技有限公司 | Microalgae oil microcapsule and preparation method thereof |
| CN111820417A (en) * | 2020-07-11 | 2020-10-27 | 广州绿萃生物科技有限公司 | Dried orange peel oil microcapsule and preparation method thereof |
| CN111820416B (en) * | 2020-07-11 | 2022-09-30 | 广州绿萃生物科技有限公司 | Microalgae oil microcapsule and preparation method thereof |
| CN111820417B (en) * | 2020-07-11 | 2022-10-04 | 广州绿萃生物科技有限公司 | Dried orange peel oil microcapsule and preparation method thereof |
| CN112655965A (en) * | 2020-12-10 | 2021-04-16 | 广州中国科学院先进技术研究所 | Ganoderma spore oil nanometer microcapsule, nanometer microcapsule powder and ganoderma spore oil emulsion |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105733808A (en) | Spice nano-microcapsule and preparation method thereof | |
| CN106362653A (en) | Flavor and fragrance nano microcapsule with high embedding performance and preparation method of flavor and fragrance nano microcapsule | |
| Teixeira et al. | Characterization of short chain fatty acid microcapsules produced by spray drying | |
| Pellicer et al. | Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed | |
| Tang et al. | Microencapsulation properties of soy protein isolate and storage stability of the correspondingly spray-dried emulsions | |
| Zhang et al. | Synthesis and release studies of microalgal oil-containing microcapsules prepared by complex coacervation | |
| EP1196533B2 (en) | Improved encapsulated oil particles | |
| CN104206561A (en) | Preparation process of peony seed oil micro-capsule powder | |
| Jahadi et al. | The encapsulation of flavourzyme in nanoliposome by heating method | |
| Hu et al. | Comparison of compounded fragrance and chitosan nanoparticles loaded with fragrance applied in cotton fabrics | |
| CN102293266B (en) | Method for preparing antioxidant fish oil microcapsule | |
| de Melo Ramos et al. | Assessing the vacuum spray drying effects on the properties of orange essential oil microparticles | |
| CN111589385A (en) | Preparation method of cinnamon essential oil microcapsules | |
| CN101065180A (en) | Granulated composition | |
| CN102553470B (en) | Biological cellulose micro powder and application thereof | |
| CN104138735B (en) | Method for preparing starch micro-capsules and microballons for carrying pesticides and/or fertilizer on basis of fast membrane emulsification method | |
| CN107137714A (en) | Blumea balsamifera essence oil nanometer microcapsules, its preparation method and its application | |
| Bandyopadhyay | Fatty alcohols or fatty acids as niosomal hybrid carrier: effect on vesicle size, encapsulation efficiency and in vitro dye release | |
| CN110721643A (en) | Phytosterol ester microcapsule and preparation method and application thereof | |
| CN106726640A (en) | Ascorbic many vesicles of one kind cladding and preparation method thereof | |
| CN105410849A (en) | Geranialdehyde nanoemulsion under acidic condition and preparation method thereof | |
| CN106236605A (en) | Porous microsphere and preparation method thereof, application | |
| Prata et al. | Wall material selection for encapsulation by spray drying | |
| CN103461988B (en) | High-content alpha-linolenic acid microcapsule and manufacturing method thereof | |
| CN103933905B (en) | Oily microballoon of a kind of himalayan prinsepia leaf fruit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160706 |