CN113812441B - Microcapsule food additive with multiphase release characteristic and preparation method thereof - Google Patents
Microcapsule food additive with multiphase release characteristic and preparation method thereof Download PDFInfo
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- CN113812441B CN113812441B CN202110988835.2A CN202110988835A CN113812441B CN 113812441 B CN113812441 B CN 113812441B CN 202110988835 A CN202110988835 A CN 202110988835A CN 113812441 B CN113812441 B CN 113812441B
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- wall material
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- food additive
- hydrophilic
- hydrophobic
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- 239000002778 food additive Substances 0.000 title claims abstract description 36
- 239000003094 microcapsule Substances 0.000 title claims abstract description 35
- 235000013373 food additive Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims description 5
- 239000000463 material Substances 0.000 claims abstract description 94
- 239000011162 core material Substances 0.000 claims abstract description 37
- 230000002209 hydrophobic effect Effects 0.000 claims abstract description 37
- 229920002678 cellulose Polymers 0.000 claims abstract description 11
- 239000001913 cellulose Substances 0.000 claims abstract description 11
- 235000003084 food emulsifier Nutrition 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims abstract description 8
- 238000002844 melting Methods 0.000 claims abstract description 8
- 230000008018 melting Effects 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 239000000084 colloidal system Substances 0.000 claims abstract description 6
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 6
- 239000003925 fat Substances 0.000 claims abstract description 5
- 235000021355 Stearic acid Nutrition 0.000 claims abstract description 4
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims abstract description 4
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000008117 stearic acid Substances 0.000 claims abstract description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 26
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 21
- 239000004330 calcium propionate Substances 0.000 claims description 21
- 235000010331 calcium propionate Nutrition 0.000 claims description 21
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 15
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 15
- 239000001530 fumaric acid Substances 0.000 claims description 15
- 239000004334 sorbic acid Substances 0.000 claims description 15
- 235000010199 sorbic acid Nutrition 0.000 claims description 15
- 229940075582 sorbic acid Drugs 0.000 claims description 15
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 13
- 239000000693 micelle Substances 0.000 claims description 12
- 235000010980 cellulose Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 239000000725 suspension Substances 0.000 claims description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 8
- 239000001630 malic acid Substances 0.000 claims description 8
- 235000011090 malic acid Nutrition 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 235000018102 proteins Nutrition 0.000 claims description 8
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 7
- 108010053775 Nisin Proteins 0.000 claims description 7
- 239000008173 hydrogenated soybean oil Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000004309 nisin Substances 0.000 claims description 7
- 235000010297 nisin Nutrition 0.000 claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000019482 Palm oil Nutrition 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 5
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 5
- 239000002540 palm oil Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 4
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 108010039918 Polylysine Proteins 0.000 claims description 3
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 3
- 239000005862 Whey Substances 0.000 claims description 3
- 235000011054 acetic acid Nutrition 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 235000011087 fumaric acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 3
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 3
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 3
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 108010076119 Caseins Proteins 0.000 claims description 2
- 102000011632 Caseins Human genes 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 239000004368 Modified starch Substances 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 239000004359 castor oil Substances 0.000 claims description 2
- 235000019438 castor oil Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 2
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 2
- 229960003681 gluconolactone Drugs 0.000 claims description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 2
- 239000010514 hydrogenated cottonseed oil Substances 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 229940080237 sodium caseinate Drugs 0.000 claims description 2
- 229940001941 soy protein Drugs 0.000 claims description 2
- 235000020238 sunflower seed Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 229920000084 Gum arabic Polymers 0.000 claims 1
- 235000010489 acacia gum Nutrition 0.000 claims 1
- 239000000205 acacia gum Substances 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 12
- 230000002035 prolonged effect Effects 0.000 abstract description 11
- 230000035755 proliferation Effects 0.000 abstract description 9
- 244000005700 microbiome Species 0.000 abstract description 8
- 230000007547 defect Effects 0.000 abstract description 5
- 235000021404 traditional food Nutrition 0.000 abstract description 3
- 235000008429 bread Nutrition 0.000 description 21
- 238000000034 method Methods 0.000 description 16
- 235000013305 food Nutrition 0.000 description 15
- 239000003755 preservative agent Substances 0.000 description 15
- 230000002335 preservative effect Effects 0.000 description 13
- 238000004898 kneading Methods 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 239000003995 emulsifying agent Substances 0.000 description 8
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 8
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 8
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 8
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 230000009471 action Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 238000009833 condensation Methods 0.000 description 4
- 230000005494 condensation Effects 0.000 description 4
- 230000001276 controlling effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 229920002774 Maltodextrin Polymers 0.000 description 3
- 239000005913 Maltodextrin Substances 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 3
- 229940035034 maltodextrin Drugs 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001335 aliphatic alkanes Chemical class 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 235000012180 bread and bread product Nutrition 0.000 description 2
- 235000020230 cinnamon extract Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000002940 repellent Effects 0.000 description 2
- 239000005871 repellent Substances 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000001960 triggered effect Effects 0.000 description 2
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 239000004267 EU approved acidity regulator Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000013270 controlled release Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
- B01J13/043—Drying and spraying
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a microcapsule food additive with multiphase release characteristics, which comprises, by mass, 5-500 parts of a core material, 10-1000 parts of a wall material, wherein the wall material comprises 5-500 parts of a hydrophilic wall material and 5-500 parts of a hydrophobic wall material, and the melting point temperature of the hydrophobic wall material is higher than 50 ℃. The hydrophilic wall material comprises one or more of a hydrophilic colloid, cellulose, starch or protein. The hydrophobic wall material comprises one or more of food emulsifier, fully hydrogenated vegetable oil and fat, partially hydrogenated vegetable oil and fat or stearic acid. The core material is embedded by combining the hydrophilic wall material and the hydrophobic wall material, so that the defect that the traditional food additive can only be singly released is overcome, the proliferation of dough bacteria and the growth of secondary-pollution microorganisms are simultaneously inhibited, and the shelf life of the product is effectively prolonged.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a microcapsule food additive with multiphase release characteristics and a preparation method thereof.
Background
During food processing, it is often necessary to add certain functional food additives to achieve a particular effect, wherein certain food additives with single release characteristics sometimes inevitably have a negative impact on other components in the same food system. This negative effect sometimes requires the addition of an excessive amount of other food additives to compensate for, sometimes severely affecting the texture, organoleptic or flavor of the target food product.
Methods known in the art for preventing premature release of such functional food additives having a single release profile are lipid or emulsifier microcapsules.
US20070065547A1 discloses a method for preparing a microcapsule-embedded nisin and application thereof in hot dog products. The method uses perhydrogenated triglyceride as a wall material, and comprises the steps of mixing nisin at 85 ℃, emulsifying, homogenizing, and preparing microcapsule-embedded nisin particles through a condensation spraying process. The release condition of nisin in the microcapsule particles is temperature trigger.
DE-A2203429 discloses a process for preparing microencapsulated acid compositions using edible fats with a melting range of 45 to 60℃in combination with emulsifiers, the release conditions of the acids in the compositions being temperature triggered.
The release conditions of the functional food additives of the various microcapsules prepared in the above cited patents are all temperature triggered, in fact still single release characteristics.
The shortened shelf life of bread products due to microbial contamination can be divided into two reasons: firstly, the mixed bacteria carried by the food raw materials (such as flour, eggs and the like) remain spores resistant to high-temperature baking after rapid proliferation in the dough kneading and fermentation stages, and are revived and proliferated in the bread selling process; and secondly, secondary microbial pollution is caused in the packaging and transportation stages after bread baking. In order to prolong the shelf life of bread products, the proliferation of dough bacteria and the growth of secondary-pollution microorganisms are required to be inhibited, so that preservatives such as calcium propionate, potassium sorbate, sodium dehydroacetate, nisin, epsilon-polylysine, whey fermentation products, fermentation sugar, cinnamon extract and the like, and acidity regulators such as citric acid, malic acid, fumaric acid, lactic acid, acetic acid and the like are added in the industrial production process to synergistically prolong the shelf life. However, these food additives with single release characteristics can inhibit the activity of yeast while playing a role in prolonging the shelf life of bread, and eventually can result in prolonged fermentation time of bread, poor expansion of dough, and small volume of bread. And the preservative and the acidity regulator for the granulated bread are released only in the baking stage, and the mixed bacteria growth of the dough in the kneading and proofing stages cannot be inhibited, so that the flavor of the bread is deteriorated and the shelf life is shortened. The use of the pelletised additive in combination with the untreated additive, while solving the above problems to some extent, has significant drawbacks. Some untreated additives are in a powder state, dust is easy to raise in the batching process, the inhalation risk exists, and some additives have pungent smell, so that the health of on-site operators is hurt; some are easy to absorb moisture, and the use effect of the packaging bag is affected after the packaging bag is unpacked.
Disclosure of Invention
Aiming at the problems, the invention provides the microcapsule food additive with the multiphase release characteristic, and the defect that the traditional food additive can only singly release is overcome by embedding the core material by combining the hydrophilic wall material and the hydrophobic wall material, so that the proliferation of dough bacteria and the growth of secondary-pollution microorganisms are simultaneously inhibited, and the shelf life of the product is effectively prolonged.
The technical scheme of the invention is as follows:
the microcapsule food additive with the multiphase release characteristic comprises, by mass, 5-500 parts of a core material, 10-1000 parts of a wall material, wherein the wall material comprises 5-500 parts of a hydrophilic wall material and 5-500 parts of a hydrophobic wall material, and the melting point temperature of the hydrophobic wall material is higher than 50 ℃.
The working principle of the technical scheme is as follows:
the microbial contamination caused in the bread-type food manufacturing process is divided into two stages, namely, the food raw material is firstly in the dough kneading and fermenting stage, and the bread baking stage is again adopted. The hydrophilic wall material has hydrophilic property, can be dissolved in water, and the hydrophobic wall material is generally alkane, oil, fat and the like, is repellent to water and can be dissolved in high temperature. The core material is embedded by the hydrophobic wall material to form a first phase, so that the hydrophobic wall material is dissolved by controlling the temperature to release the core material, and then the hydrophilic wall material is embedded by the hydrophilic wall material to form a second phase (the first phase is the core material at the moment), so that the hydrophilic wall material is dissolved by controlling the moisture to release the first phase. In the bread kneading stage, water needs to be added, the second phase action controls the proliferation of dough bacteria, and in the bread baking stage, the first phase action controls the proliferation of subsequent microorganisms by utilizing temperature, so that the shelf life is synergistically and effectively prolonged, and the taste and the appearance of dough foods are maintained.
In a further embodiment, the core material comprises one or more of calcium propionate, potassium sorbate, sorbic acid, sodium dehydroacetate, nisin, epsilon-polylysine, whey fermentate, fermented sugar, cinnamon extract, sodium bicarbonate, vitamin C, citric acid, malic acid, fumaric acid, lactic acid, acetic acid, or glucono-delta-lactone.
The core material provided by the invention is a food additive with single release characteristic, and the preservative or the acidity regulator or the mixture thereof is selected, so that the preservative has a strong antibacterial effect, does not influence the health of a human body, and can keep food in a good sanitary state for a long time. The acidity regulator can maintain or change the pH value of the food, thereby improving the flavor of the food. The antiseptic and acidity regulator are used cooperatively to increase the effectiveness, and the antiseptic has the advantages of rapid action, high durability, thorough killing of the produced microorganism and optimal antibacterial effect. The preservative and the preservative are matched for use, and the similar properties can also increase the efficacy and enhance the effect of the preservative.
In a further embodiment, the hydrophilic wall material comprises one or more of a hydrophilic colloid, cellulose, starch or protein.
Colloid, cellulose, starch and protein are all easy to encapsulate and do not react with the core material, so that the composite material has good permeability, stability and film forming property, is easy to hydrolyze and low in cost, and can realize the purpose of bacteria control in dough kneading and fermentation stages.
In a further embodiment, the hydrophobic wall material comprises one or more of a food emulsifier, a perhydrogenated vegetable fat, a partially hydrogenated vegetable fat, or stearic acid.
The grease and the stearic acid are oil-soluble encapsulation materials, are not miscible with the core material, have good permeability, stability and film forming property, are not easy to hydrolyze, are released at high temperature, are low in price, and can realize the purpose of controlled release after baking. The food emulsifier is in a solid state at normal temperature and is in a liquid state after being heated, the materials adopted by the invention are all in a solid state before treatment, and the emulsifier can also be used as a wall material by utilizing the characteristic of the emulsifier, so that the barrier that the emulsifier in the traditional technology can only play a homogeneous role in the embedding technology and is limited in application is broken.
In a further technical scheme, the colloid comprises one or more of xanthan gum, pectin, arabic or sodium alginate; the cellulose comprises one or more of plant fibers and cellulose derivatives; the starch comprises one or more of edible starch and modified starch; the protein comprises one or more of soy protein, whey protein, corn protein or sodium caseinate.
The compatibility embedding of multiple hydrophilic wall materials overcomes the defect that a single wall material cannot have the characteristics of high film forming property, good stability and high dissolution rate at the same time, so that the wall material has wide sources, low cost and good physical and chemical properties.
In a further embodiment, the food emulsifier comprises one or more of distilled glyceryl monostearate, sodium stearoyl lactylate, or diacetyl tartaric acid mono-diglyceride; the fully hydrogenated vegetable oil comprises one or more of fully hydrogenated soybean oil, fully hydrogenated palm oil, fully hydrogenated castor oil, fully hydrogenated sunflower seed oil, fully hydrogenated cottonseed oil or fully hydrogenated coconut oil; the partially hydrogenated vegetable oil comprises partially hydrogenated soybean oil.
The compatibility embedding of multiple hydrophobic wall materials overcomes the defect that a single wall material cannot have the characteristics of high film forming property, good stability and high dissolution rate at the same time, so that the wall material has wide sources, low cost and good physical and chemical properties.
The invention also provides a preparation method of the microcapsule food additive with multiphase release characteristics, which comprises the following steps:
s1, weighing all the components according to the composition of raw materials and the preset mass ratio for standby;
s2, adding the weighed hydrophobic wall material into a high shear, melting to be liquid at a certain temperature, and uniformly stirring to obtain a hydrophobic wall material melt;
s3, slowly adding the weighed core material into the hydrophobic wall material melt, and continuously stirring at a certain temperature until the core material and the hydrophobic wall material melt are uniformly dispersed to obtain a suspension;
s4, spraying and condensing the suspension, separating and collecting the first-step micelles to obtain a first-phase microcapsule composition for later use;
s5, adding the weighed hydrophilic wall material and a proper amount of water into a high shear, and uniformly stirring to obtain a hydrophilic wall material solution;
s6, slowly adding the weighed core material into the hydrophilic wall material solution, and continuously stirring until the core material and the hydrophilic wall material solution are uniformly mixed to obtain a mixed solution;
s7, adding the first-phase microcapsule composition into the mixed solution, atomizing by high-pressure air, then drying at low temperature, separating and collecting second-step micelles, and thus obtaining the microcapsule food additive with multiphase release characteristics.
Spray drying refers to dissolving the target and carrier in a solvent, atomizing the solvent under high pressure to form a dry gas, and evaporating the solvent to form dry particles, thereby producing a solid product in the form of a solution or suspension from a liquid, and improving the availability of the composition. The invention embeds the preservative or the acidity regulator or the mixture thereof in a microcapsule process, and controls the release condition so as to slowly release the preservative or the acidity regulator or the mixture thereof. The second phase is released only in the dough kneading stage of the food, the pH value is controlled to be about neutral, the stability and expansibility of the food are facilitated, the first phase is thoroughly released after baking, the environment is in an acidic atmosphere, and the shelf life is effectively prolonged.
In a further embodiment, the particle size of the core material before microencapsulation is 50 μm-1000 μm, and the particle sizes of the collected first step micelles and the second step micelles are both smaller than 600 μm.
The microcapsule formed by spray drying has smaller particle size, the core material is embedded in the film formed by the wall material in a porous way, and the core material can be rapidly released under specific conditions, so that the problems of slow action and long time of the food additive in the traditional technology are solved.
In a further embodiment, the temperature in step S2 and step S3 is 70 ℃ to 150 ℃ and the temperature in step S7 is 45 ℃.
The temperature is limited, so that the material is prevented from losing activity due to the excessively high temperature or the melting time is prevented from being prolonged due to the low temperature.
In a further technical scheme, the stirring rotation speed in the step S2 is 500r/min-1500r/min; the stirring rotating speed in the step S3 is 200r/min-500r/min; the stirring rotating speed in the step S5 is 2000r/min-3000r/min; the stirring rotating speed in the step S6 is 2000r/min-3000r/min.
The rotation speed is limited, so that small molecular compounds can be thoroughly dispersed in a short time, and the embedding rate is improved.
The beneficial effects of the invention are as follows:
1. the core material is embedded by combining the hydrophilic wall material and the hydrophobic wall material, so that the defect that the traditional food additive can only be singly released is overcome, the proliferation of dough bacteria and the growth of secondary-pollution microorganisms are simultaneously inhibited, and the shelf life of the product is effectively prolonged;
2. the preservative or the acidity regulator or the mixture thereof is used as the core material, the preservative is matched with the preservative, and the like can increase the efficacy and enhance the effect of the preservative; the preservative and the acidity regulator are used cooperatively, so that the efficacy is improved, the effect is rapid and durable, the produced microorganisms can be thoroughly killed, and the antibacterial effect is optimal;
3. the food emulsifier is in a solid state at normal temperature, is in a liquid state after being heated, and the adopted materials are all in a solid state before being treated, so that the emulsifier can be used as a wall material by utilizing the characteristic of the emulsifier, and the barrier that the traditional emulsifier can only play a homogeneous role in the embedding technology and is limited in application is broken;
4. the hydrophilic wall materials or the hydrophobic wall materials are embedded by compatibility, and the composite material has the advantages of high film forming property, good stability, high dissolution rate, wide sources and low price.
Detailed Description
Embodiments of the present invention are further described below.
Example 1:
the first aspect of the invention provides a microcapsule food additive with multiphase release characteristics, which comprises 500 parts of core material and 350 parts of wall material by mass, wherein the wall material comprises 50 parts of hydrophilic wall material and 300 parts of hydrophobic wall material, and the melting point temperature of the hydrophobic wall material is higher than 50 ℃.
The working principle of the technical scheme is as follows:
the microbial contamination caused in the bread-type food manufacturing process is divided into two stages, namely, the food raw material is firstly in the dough kneading and fermenting stage, and the bread baking stage is again adopted. The hydrophilic wall material has hydrophilic property, can be dissolved in water, and the hydrophobic wall material is generally alkane, oil, fat and the like, is repellent to water and can be dissolved in high temperature. The core material is embedded by the hydrophobic wall material to form a first phase, so that the hydrophobic wall material is dissolved by controlling the temperature to release the core material, and then the hydrophilic wall material is embedded by the hydrophilic wall material to form a second phase (the first phase is the core material at the moment), so that the hydrophilic wall material is dissolved by controlling the moisture to release the first phase. In the bread kneading stage, water needs to be added, the second phase action controls the proliferation of dough bacteria, and in the bread baking stage, the first phase action controls the proliferation of subsequent microorganisms by utilizing temperature, so that the shelf life is synergistically and effectively prolonged, and the taste and the appearance of dough foods are maintained.
In another embodiment, the core material is calcium propionate.
In another embodiment, the hydrophilic wall material is cellulose. Preferably, the cellulose is selected from cellulose derivatives, more preferably hydroxypropyl methylcellulose.
In another embodiment, the hydrophobic wall material is a food emulsifier. Further, the food emulsifier is a mixture of distilled glyceryl monostearate and sodium stearyl lactate, and further, the distilled glyceryl monostearate is 200 parts and the sodium stearyl lactate is 100 parts.
In a second aspect, the present invention provides a method for preparing a microencapsulated food additive having a multiphase release profile comprising the steps of:
s1, weighing 200 parts of distilled glycerin monostearate, 100 parts of sodium stearoyl lactylate, 500 parts of calcium propionate and 50 parts of hydroxypropyl methylcellulose according to the composition of raw materials for later use;
s2, adding 200 parts of weighed distilled glycerin monostearate and 100 parts of sodium stearoyl lactylate into a high shear machine, stirring at a speed of 1500r/min to be melted into a liquid state at a temperature of 75 ℃, and continuously stirring for 2 hours to uniformly mix to obtain a hydrophobic wall material melt;
s3, slowly adding 400 parts of weighed calcium propionate into the hydrophobic wall material melt, and stirring at the temperature of 70 ℃ at the speed of 400r/min until the calcium propionate and the hydrophobic wall material melt are uniformly dispersed to obtain a suspension;
s4, spraying and condensing the suspension, separating and collecting the first-step micelles to obtain a first-phase microcapsule composition for later use;
s5, adding 50 parts of weighed hydroxypropyl methylcellulose and a proper amount of water into a high shear, and uniformly stirring at a speed of 2500r/min to obtain a hydrophilic wall material solution;
s6, slowly adding 100 parts of weighed calcium propionate into the hydrophilic wall material solution, and stirring at a speed of 2500r/min until the core material and the hydrophilic wall material solution are uniformly mixed to obtain a mixed solution;
s7, adding the first-phase microcapsule composition into the mixed solution, atomizing with 0.8Mpa air, drying with 45 ℃ hot air for 2 hours, separating and collecting the second-step micelles, and thus obtaining the microcapsule food additive with multiphase release characteristics.
The microcapsule food additive with multiphase release characteristics prepared in the example 1 is added with 0.3% in bread production, calcium propionate is used as a core material, wherein 20% of calcium propionate is slowly released in the kneading stage, so that the growth of miscellaneous bacteria in dough can be inhibited, yeast fermentation is not inhibited, and the rest of calcium propionate is released in the baking process. Based on the effective calcium propionate, the bread fermentation speed is 20min faster than that of the added equivalent calcium propionate which is not treated by the microcapsule, and the quality guarantee period of the bread is prolonged by 3 days than that of the added equivalent calcium propionate prepared by spray condensation.
Example 2:
unlike in the case of example 1,
a method for preparing a microencapsulated food additive having a multiphase release profile comprising the steps of:
s1, weighing 200 parts of distilled glycerin monostearate, 100 parts of perhydrogenated soybean oil, 500 parts of sorbic acid and 50 parts of hydroxypropyl methylcellulose according to the composition of raw materials for later use;
s2, adding 200 parts of weighed distilled glycerin monostearate and 100 parts of fully hydrogenated soybean oil into a high shear machine, stirring at a speed of 1000r/min to be melted into a liquid state at a temperature of 75 ℃, and continuously stirring for 2 hours to uniformly mix to obtain a hydrophobic wall material melt;
s3, slowly adding 400 parts of weighed sorbic acid into the hydrophobic wall material melt, and stirring at the speed of 400r/min at the temperature of 70 ℃ until the sorbic acid and the hydrophobic wall material melt are uniformly dispersed to obtain a suspension;
s4, spraying and condensing the suspension, separating and collecting the first-step micelles to obtain a first-phase microcapsule composition for later use;
s5, adding 50 parts of weighed hydroxypropyl methylcellulose and a proper amount of water into a high shear, and uniformly stirring at a speed of 2500r/min to obtain a hydrophilic wall material solution;
s6, slowly adding 100 parts of weighed sorbic acid into the hydrophilic wall material solution, and stirring at a speed of 2500r/min until the sorbic acid and the hydrophilic wall material solution are uniformly mixed to obtain a mixed solution;
s7, adding the first-phase microcapsule composition into the mixed solution, atomizing with 0.8Mpa air, drying with 45 ℃ hot air for 2 hours, separating and collecting the second-step micelles, and thus obtaining the microcapsule food additive with multiphase release characteristics.
The microcapsule food additive with multiphase release characteristics prepared in example 2 is added with 0.2% in bread production, sorbic acid is used as core material, wherein 20% sorbic acid is slowly released in dough kneading stage, which can inhibit the growth of miscellaneous bacteria in dough without inhibiting yeast fermentation, and the rest sorbic acid is released in baking process. Based on the effective sorbic acid, the bread is fermented for 60 minutes faster than the addition of equal amount of sorbic acid which is not treated by the microcapsule, and the shelf life of the bread is prolonged for 5 days than the addition of equal amount of sorbic acid prepared by spray condensation.
Example 3:
example 3 was prepared with different materials and amounts, and the rest of the description was the same as in example 2. In particular, the method comprises the steps of,
according to the composition of the raw materials, 200 parts of distilled glyceryl monostearate, 100 parts of fully hydrogenated palm oil, 400 parts of fumaric acid and 50 parts of maltodextrin are weighed;
100 parts of perhydrogenated soybean oil is replaced by 100 parts of perhydrogenated palm oil;
400 parts of sorbic acid are replaced by 300 parts of fumaric acid;
100 parts of sorbic acid is replaced by 100 parts of fumaric acid;
50 parts of hydroxypropyl methylcellulose is replaced by 50 parts of maltodextrin.
The microcapsule food additive with multiphase release characteristics prepared in the example 3 is added with 0.2% in the production process of cakes with long shelf life, fumaric acid is taken as a core material, the pH value of the cakes can be effectively regulated, a proper action environment is created for preservatives, 25% of the fumaric acid is released in the batter stage, and the rest is released in the baking process. Compared with the addition of equal amount of fumaric acid which is not treated by the microcapsule, the microcapsule fumaric acid with the multiphase release characteristic prepared by the method can not be completely released in the cake paste prematurely, can not react with sodium bicarbonate in baking powder to produce gas in advance, has better stability, and has larger volume and expansion degree; compared with fumaric acid prepared by adding equivalent spray condensation, 25% of fumaric acid released in early stage can effectively balance the pH value of cake paste, so that the protein has better whipping performance, and the cake has better texture and larger volume.
Example 4:
example 4 was prepared with different materials and amounts, and the rest of the description was the same as in example 3. In particular, the method comprises the steps of,
according to the composition of the raw materials, weighing a mixture of 200 parts of distilled glycerin monostearate, 200 parts of fully hydrogenated soybean oil, 400 parts of calcium propionate and 400 parts of malic acid and 70 parts of hydroxypropyl methylcellulose;
100 parts of fully hydrogenated palm oil is replaced by 200 parts of fully hydrogenated soybean oil;
300 parts of fumaric acid is replaced by a mixture of 300 parts of calcium propionate and 300 parts of malic acid;
100 parts of fumaric acid is replaced by a mixture of 100 parts of calcium propionate and 100 parts of malic acid;
50 parts of maltodextrin are replaced by 70 parts of hydroxypropyl methylcellulose.
The microcapsule food additive with multiphase release characteristics prepared in the embodiment 4 is added into bread, and the mixture of fumaric acid and calcium propionate is used as a core material, wherein 25% of calcium propionate and malic acid are slowly released in the dough kneading stage, so that the growth of mixed bacteria in the dough can be inhibited, the fermentation of yeast is not inhibited, and the rest of calcium propionate and malic acid are released in the baking process. Compared with the addition of equivalent effective calcium propionate, the bread fermentation speed is 15min, and the shelf life is prolonged by 7 days.
The foregoing examples merely illustrate specific embodiments of the invention, which are described in greater detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention.
Claims (6)
1. The microcapsule food additive with the multiphase release characteristic is characterized by comprising, by mass, 5-500 parts of core materials, 10-1000 parts of wall materials, wherein the wall materials comprise 5-500 parts of hydrophilic wall materials and 5-500 parts of hydrophobic wall materials, and the melting point temperature of the hydrophobic wall materials is higher than 50 ℃;
the core material comprises one or more of calcium propionate, potassium sorbate, sorbic acid, sodium dehydroacetate, nisin, epsilon-polylysine, whey ferment, sodium bicarbonate, vitamin C, citric acid, malic acid, fumaric acid, lactic acid, acetic acid or glucono-delta-lactone;
the preparation method of the microcapsule food additive with the multiphase release characteristic comprises the following steps:
s1, weighing all the components according to the composition of raw materials and the preset mass ratio for standby;
s2, adding the weighed hydrophobic wall material into a high shear, melting to be liquid at a certain temperature, and uniformly stirring to obtain a hydrophobic wall material melt;
s3, slowly adding the weighed part of core material into the hydrophobic wall material melt, and continuously stirring at a certain temperature until the core material and the hydrophobic wall material melt are uniformly dispersed to obtain suspension;
s4, spraying and condensing the suspension, separating and collecting the first-step micelles to obtain a first-phase microcapsule composition for later use;
s5, adding the weighed hydrophilic wall material and a proper amount of water into a high shear, and uniformly stirring to obtain a hydrophilic wall material solution;
s6, slowly adding the weighed residual core material into the hydrophilic wall material solution, and continuously stirring until the core material and the hydrophilic wall material solution are uniformly mixed to obtain a mixed solution;
s7, adding the first-phase microcapsule composition into the mixed solution, atomizing by high-pressure air, then drying at low temperature, separating and collecting second-step micelles, and thus obtaining the microcapsule food additive with multiphase release characteristics;
the hydrophilic wall material comprises one or more of hydrophilic colloid, cellulose, starch or protein;
the hydrophobic wall material comprises one or more of food emulsifier, fully hydrogenated vegetable oil and fat, partially hydrogenated vegetable oil and fat or stearic acid.
2. A microencapsulated food additive having a multiphasic release profile as defined in claim 1 wherein the colloid comprises one or more of xanthan gum, pectin, acacia gum or sodium alginate; the cellulose comprises one or more of plant fibers and cellulose derivatives; the starch comprises one or more of edible starch and modified starch; the protein comprises one or more of soy protein, whey protein, corn protein or sodium caseinate.
3. A microencapsulated food additive having a multiphasic release profile as defined in claim 1 wherein the food emulsifier comprises one or more of distilled glyceryl monostearate, sodium stearoyl lactylate or diacetyl tartaric acid mono-diglyceride; the fully hydrogenated vegetable oil comprises one or more of fully hydrogenated soybean oil, fully hydrogenated palm oil, fully hydrogenated castor oil, fully hydrogenated sunflower seed oil, fully hydrogenated cottonseed oil or fully hydrogenated coconut oil; the partially hydrogenated vegetable oil comprises partially hydrogenated soybean oil.
4. The microencapsulated food additive having multiphase release properties according to claim 1, wherein the particle size of the core material prior to microencapsulation is 50-1000 μm and the particle size of both the collected first step micelles and second step micelles is less than 600 μm.
5. The microencapsulated food additive having multiphase release characteristics according to claim 1, wherein the temperature in step S2 and step S3 is 70 ℃ to 150 ℃ and the temperature in step S7 is 45 ℃.
6. The microencapsulated food additive having multiphase release characteristics according to claim 5, wherein the stirring speed in step S2 is 500r/min-1500r/min; the stirring rotating speed in the step S3 is 200r/min-500r/min; the stirring rotating speed in the step S5 is 2000r/min-3000r/min; the stirring rotating speed in the step S6 is 2000r/min-3000r/min.
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