NZ761092B2 - Microencapsulated oil-and-fat and method for producing the same - Google Patents
Microencapsulated oil-and-fat and method for producing the same Download PDFInfo
- Publication number
- NZ761092B2 NZ761092B2 NZ761092A NZ76109218A NZ761092B2 NZ 761092 B2 NZ761092 B2 NZ 761092B2 NZ 761092 A NZ761092 A NZ 761092A NZ 76109218 A NZ76109218 A NZ 76109218A NZ 761092 B2 NZ761092 B2 NZ 761092B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- oil
- fat
- carbon dioxide
- materials
- microencapsulated
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 84
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 42
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 42
- 239000000463 material Substances 0.000 claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 35
- 239000003925 fat Substances 0.000 claims description 101
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 20
- 238000001694 spray drying Methods 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 12
- 229920002774 Maltodextrin Polymers 0.000 claims description 11
- 239000005913 Maltodextrin Substances 0.000 claims description 11
- 229940035034 maltodextrin Drugs 0.000 claims description 11
- 238000013329 compounding Methods 0.000 claims description 10
- 239000000377 silicon dioxide Substances 0.000 claims description 10
- 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 8
- 150000003904 phospholipids Chemical class 0.000 claims description 8
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- 239000003963 antioxidant agent Substances 0.000 claims description 6
- 230000003078 antioxidant effect Effects 0.000 claims description 6
- 235000006708 antioxidants Nutrition 0.000 claims description 6
- WKZFQFQFYZJKPR-UHFFFAOYSA-N butanedioic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OC(=O)CCC(O)=O WKZFQFQFYZJKPR-UHFFFAOYSA-N 0.000 claims description 6
- 239000001506 calcium phosphate Substances 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 6
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 6
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 6
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 229940032147 starch Drugs 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 4
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 4
- 239000002285 corn oil Substances 0.000 claims description 4
- 235000013365 dairy product Nutrition 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 229940080313 sodium starch Drugs 0.000 claims description 4
- 239000003760 tallow Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000021323 fish oil Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- -1 propylene glycol fatty acid ester Chemical class 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 239000010698 whale oil Substances 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 229930003427 Vitamin E Natural products 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 2
- 125000003976 glyceryl group Chemical group [H]C([*])([H])C(O[H])([H])C(O[H])([H])[H] 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 2
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 239000011709 vitamin E Substances 0.000 claims description 2
- 235000019165 vitamin E Nutrition 0.000 claims description 2
- 229940046009 vitamin E Drugs 0.000 claims description 2
- 239000003094 microcapsule Substances 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 3
- 239000012467 final product Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 36
- 239000000843 powder Substances 0.000 description 18
- 239000007858 starting material Substances 0.000 description 14
- 239000003921 oil Substances 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 12
- 108010046377 Whey Proteins Proteins 0.000 description 9
- 102000007544 Whey Proteins Human genes 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 238000004945 emulsification Methods 0.000 description 9
- 239000011732 tocopherol Substances 0.000 description 9
- 235000021119 whey protein Nutrition 0.000 description 9
- 229960001295 tocopherol Drugs 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000001035 drying Methods 0.000 description 7
- 239000000084 colloidal system Substances 0.000 description 6
- 238000000227 grinding Methods 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000007921 spray Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 229920002261 Corn starch Polymers 0.000 description 5
- 239000008120 corn starch Substances 0.000 description 5
- 230000006698 induction Effects 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 4
- 239000011755 sodium-L-ascorbate Substances 0.000 description 4
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 4
- 238000001179 sorption measurement Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 3
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 3
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 3
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 description 3
- 235000019483 Peanut oil Nutrition 0.000 description 3
- 235000010385 ascorbyl palmitate Nutrition 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000000312 peanut oil Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000011162 core material Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000273930 Brevoortia tyrannus Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000012716 cod liver oil Nutrition 0.000 description 1
- 239000003026 cod liver oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000010460 hemp oil Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 229940119224 salmon oil Drugs 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 229940042585 tocopherol acetate Drugs 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/10—Gas
- A23V2250/11—Carbon dioxide
Abstract
method for preparing microcapsule oil and microcapsule oil prepared by means of the method, the method comprising: microencapsulating oil, wherein a material is subject to carbon dioxide processing during the process of microencapsulation, comprising introducing carbon dioxide into the material, and then refrigerating the material. The method improves the embedding rate of the oil in the microcapsule oil, improves the stability of the oil, and prolongs the shelf life of the final product.
Description
Microencapsulated oil-and-fat and method for producing the same Technical field The present invention relates to the technical field of production of microencapsulated oil-and-fat. More specifically, the present invention relates to a microencapsulated oil-and-fat and a method for producing the same.
Background art Conventional oil-and-fat are mostly viscous liquids, having poor flowability, and in some cases they are difficult to mix well with other starting materials.
The direct exposure of conventional oil-and-fat to the air can cause a series of hydrolysis and oxidation processes due to the influence of environment such as light and temperature, which not only leads to the loss of nutrients, but even the generation of toxic substances, limiting the application of oil-and-fat in the food processing industry. In the prior art, powdered oil-and-fat have been prepared by adsorbing oil-and-fat with starch or flour in order to solve the above problems. The powdered oil-and-fat obtained by the two methods have a common disadvantage, i.e., the oil-and-fat adhere to the surface of a carrier and are still exposed to the air, and the processing processes increase the specific surface area of the oil-and-fat, resulting in faster oxidation and deterioration of the oil-and-fat.
With the development of microencapsulation technology, the application of oil-and-fat has been rapidly developed. The microencapsulation of oil-and-fat not only increases the flowability and dispersibility of the oil-and-fat, but also allows the oil-and-fat to be embedded within a wall material, thereby avoiding the influence of light, heat and oxygen, and enhancing the oxidation stability of the oil-and-fat. Meanwhile, the encapsulated oil-and-fat are easier to be added to foods as starting materials.
However, the properties and characteristics of wall materials are important IEC180104 English factors affecting the characteristics of microcapsules. The selection of wall materials is an important problem in the study of microencapsulation of oil-and-fat. Studies have shown that the type and proportion of a wall material will affect the structure and size of corresponding microcapsules, for example, formation of cracks or pores on the surface of microcapsules, low embedding rate, and poor oxidation stability of oils. In addition, in order to solve the problem associated with low embedding rate of oil-and-fat, the current microencapsulated oil-and-fat powder has a content of a core material of about -60%, and the content is low, which limits the application scope of the oil-and-fat to some extent.
Contents of the invention In view of the above problems, a first object of the present invention is to provide a method for producing a microencapsulated oil-and-fat. The producing method effectively improves the embedding rate of the oil-and-fat, improves the stability of the oil-and-fat, and prolongs the storage shelf life of the oil-and-fat.
A second object of the present invention is to provide a microencapsulated oil-and-fat.
In order to achieve the above first object, the present invention provides a method for producing a microencapsulated oil-and-fat, which method comprises microencapsulating the oil-and-fat, wherein materials are subjected to carbon dioxide treatment during the microencapsulation, and the carbon dioxide treatment comprises: introducing carbon dioxide into the materials, and then refrigerating the materials.
The materials mentioned in the present invention refer to the starting materials required in the production of the microencapsulated oil-and-fat. The microencapsulated oil-and-fat in the present invention comprises oil-and-fat as a core material which is embedded.
IEC180104 English The oil-and-fat described in the present invention collectively refers to, in a broad sense, liquid oils and solid and semi-solid fats. According to a preferred embodiment of the invention, the oil-and-fat is selected from the group consisting of vegetable oils and/or animal oil-and-fats.
More preferably, the vegetable oil includes, but is not limited to, one or more selected from the group consisting of soybean oil, rapeseed oil, peanut oil, hemp oil, cottonseed oil, walnut oil, palm oil, coconut oil, corn oil, and sunflower oil. For example, the rapeseed oil includes, but is not limited to, low erucic acid rapeseed oil.
More preferably, the animal oil-and-fat is one or more selected from the group consisting of fish oil, whale oil, lard, mutton tallow, beef tallow and cream.
For example, the fish oil includes, but is not limited to, one selected from the group consisting of tuna oil, mackerel oil, menhaden oil, dab oil, salmon oil, cod liver oil, whale oil, seal oil, and the like.
According to a preferred embodiment of the present invention, the carbon dioxide treatment further comprises removing carbon dioxide from the materials, after refrigerating the materials, wherein the method for removing carbon dioxide from the materials includes, but is not limited to, physical adsorption, high temperature removal, chemical absorption, and the like.
According to a preferred embodiment of the present invention, during the carbon dioxide treatment, the amount of carbon dioxide introduced into the materials is 1000-5000 ppm. In this scope, the embedding rate of the oil-and-fat is higher, and the stability of the oil-and-fat is better. More preferably, the amount of carbon dioxide introduced is from 1000 to 3000 ppm.
According to a preferred embodiment of the invention, the refrigeration temperature is of 1-5°C, more preferably of 3-4°C.
According to a preferred embodiment of the invention, the refrigeration time is of 1-8 h, more preferably of 4-6 h.
IEC180104 English According to a preferred embodiment of the invention, the producing method comprises using an embedding wall material and microencapsulating the oil-and-fat by a spray drying process.
According to a preferred embodiment of the invention, the carbon dioxide treatment of the material is carried out between at least any two adjacent steps in the microencapsulation process.
According to a preferred embodiment of the invention, the microencapsulation process comprises, but is not limited to, the following steps of compounding, refining, emulsifying, homogenizing, and spray drying.
In this case, the time at which the carbon dioxide treatment is carried out includes, but is not limited to, at a time between the aforementioned compounding step and refining step, or at a time between the refining step and emulsifying step, or at a time between the emulsifying step and homogenizing step, or at a time between the homogenizing step and the spraying step. More preferably, the carbon dioxide treatment is carried out between the homogenizing step and the spray drying step. At this time point, the embedding effect for the oil-and-fat is better.
According to a preferred embodiment of the invention, the homogenizing pressure is between 40 and 70 MPa.
According to a preferred embodiment of the present invention, during the spray drying, the inlet air temperature is controlled at 120-185°C, the outlet air temperature is controlled at 60-85°C, and the spray drying pressure is 160-180 According to a preferred embodiment of the present invention, the producing method of the present invention further comprises subjecting the resulted product to an anti-caking treatment after the oil-and-fat is microencapsulated. For example, an anti-caking agent or the like is added.
According to a preferred embodiment of the present invention, the dry IEC180104 English matter of the microencapsulated oil-and-fat comprises 25-70% of oil-and-fat, and 25-70% of an embedding wall material, expressed in mass percentage, wherein the "dry matter " in the present invention means other materials which do not contain water in the starting materials.
According to a preferred embodiment of the present invention, the embedding wall material for microencapsulation suitable for use in the present invention includes, but is not limited to, one or more selected from the group consisting of dairy product, white granulated sugar, starch, maltodextrin, solid corn syrup, gelatin and chitosan. Preferably, the embedding wall material used for the microencapsulation is selected from one or more of the group consisting of dairy product, white granulated sugar, starch, maltodextrin, and solid corn syrup. More preferably, the dairy product is selected from one or both of whey protein powder, skim milk powder, lactose and casein powder; and the starch is corn starch.
More preferably, in the dry matter of the microencapsulated oil-and-fat, the oil-and-fat is present in amount of 30-70% by mass. Further, the mass percentage of the oil-and-fat may also be, but is not limited to, 30-60%, -60%, 62-70%, and the like.
More preferably, in the dry matter of the microencapsulated oil-and-fat, the embedding wall material is present in an amount of 30-60% by mass. Further, the mass percentage of the embedding wall material may also be, but is not limited to, 35-60%, 40-60%, and the like.
According to a preferred embodiment of the present invention, the dry matter of the microencapsulated oil-and-fat further comprises: 0-1.5% of an emulsifier and/or 0-7% of an antioxidant and/or 0-0.3% of an anti-caking agent, expressed in mass percentage.
Preferably, the emulsifier is a food additive which can function to emulsify an oil-and-fat, including but not limited to, one or more selected from the group IEC180104 English consisting of phospholipid, propylene glycol fatty acid ester, pectin, propylene glycol alginate, sodium starch octenyl succinate, glyceryl mono- or di-fatty acid ester and monoglycerol succinate.
Further, in the above dry matter, the amount of an emulsifier added may further be, but is not limited to, 0, 0.1 to 1.5%, 0.1 to 1.2%, 0.5 to 1.2%, and the like. Wherein, when the amount of an emulsifier added is 0, the emulsification mode may be a physical emulsification, such as high shear emulsification.
In the present invention, the antioxidant is a food additive for preventing oil-and-fat from oxidation, and the antioxidant suitable for use in the present invention includes, but is not limited to, a source material of vitamin C and/or vitamin E. For example, the antioxidant includes, but is not limited to, one or several selected from the group consisting of sodium L-ascorbate, L-ascorbic acid, dl- ?-tocopherol acetate, dl- ?-tocopherol, ascorbyl palmitate, mixed tocopherols, and ?-tocopherol.
In the present invention, the anti-caking agent is a food additive for preventing powders from agglomeration and increasing flowability of powders, and the anti-caking agent suitable for use in the present invention includes, but is not limited to, one or more selected from the group consisting of tricalcium phosphate, silica, and the like.
According to a preferred embodiment of the present invention, the starting materials of the microencapsulated oil-and-fat not only comprise the above dry matter, but also comprise water in a proper amount for compounding the materials.
In order to achieve the above second object, the present invention also provides a microencapsulated oil-and-fat which is produced by the above producing method.
Unless otherwise stated, the starting materials described in the present invention are commercially available or are obtained by conventional technical IEC180104 English means in the art. In addition, unless otherwise stated, the refinement described in the present invention means that the starting materials are refined to 280 ?m or less.
The beneficial effects of the present invention are as follows: In the method of producing a microencapsulated oil-and-fat of the invention, the carbon dioxide treatment of the materials in the process of microencapsulation of the oil-and-fat improves the embedding effect of the oil-and-fat, and the resultant microencapsulated oil-and-fat has a reduced oil content on the surface, a high embedding rate and a long-term anti-oxidation stability, and can be applied in many fields such as foods and feeds, prolonging the shelf life of corresponding final products. In the producing method of the present invention, the oil-and-fat in the starting materials can still be well embedded, for example, at an amount higher than a conventional value of 60%.
Specific mode for carrying out the invention In order to more clearly illustrate the invention, the invention will be further described in conjunction with the following preferred examples. It should be understood by a person skilled in the art that the contents described below are illustrative but not restrictive, and should not be construed as limiting the scope of the invention.
Example 1 The composition of dry matter of starting materials of a microencapsulated oil-and-fat is, expressed in mass percentage, 60% of low erucic acid rapeseed oil, 19.5% of whey protein powder, 15.3% of corn starch, 1% of phospholipid, 4% of sodium L-ascorbate, and 0.2% of tricalcium phosphate.
Preparation of the microencapsulated oil-and-fat: 1) compounding: the low erucic acid rapeseed oil, whey protein powder, IEC180104 English corn starch and L-ascorbate were dissolved in water at a temperature of about 65 ?C, premixed, stirred, and mixed homogenously; 2) refinement: the obtained premix was refined by grinding in a colloid mill; 3) emulsification: the phospholipid was added as an emulsifier, and mixed homogenously under stirring; 4) carbon dioxide treatment: 2000 ppm carbon dioxide was introduced into the mixture obtained in step 3) and then the mixture was refrigerated at 4°C for 4 h, after which carbon dioxide was removed by physical adsorption; ) homogenization: the mixture obtained in step 4) was homogenized at a pressure of 40 MPa; 6) spray drying: the mixture was spray-dried, wherein the inlet air temperature was of 120°C, the outlet air temperature was of 80°C, and the spray pressure was of 170 KPa during the drying; and 7) after the powdered mixture was cooled to room temperature, tricalcium phosphate as an anti-caking agent was added thereto, and uniformly mixing was carried out to obtain a powdery microencapsulated oil-and-fat in which the oil-and-fat was embedded.
Example 2 The composition of dry matter of starting materials of a microencapsulated oil-and-fat is, expressed in mass percentage, 50% of soybean oil, 20% of whey protein powder, 25.9% of maltodextrin, 1% of monoglycerol succinate, 3% of dl- ?-tocopherol, and 0.1% of silica.
Preparation of the microencapsulated oil-and-fat: 1) compounding: soybean oil, whey protein powder, maltodextrin and dl- ?-tocopherol were dissolved in water at a temperature of about 60 ?C, premixed, stirred, and mixed homogenously; IEC180104 English 2) refinement: the obtained premix was refined by grinding in a colloid mill; 3) emulsification: monoglycerol succinate was added as an emulsifier, and mixed homogenously under stirring; 4) homogenization: the mixture obtained in step 3) was homogenized at a pressure of 40 MPa; ) carbon dioxide treatment: 1000 ppm carbon dioxide was introduced into the mixture obtained in step 4) and then the mixture was refrigerated at 4°C for 6) spray drying: the mixture was spray-dried, wherein the inlet air temperature was of 170°C, the outlet air temperature was of 65°C, and the spray pressure was of 160 KPa during the drying; and 7) after the powdered mixture was cooled to room temperature, silica as an anti-caking agent was added thereto, and uniformly mixing was carried out to obtain a powdery microencapsulated oil-and-fat in which the oil-and-fat was embedded.
Example 3 The composition of dry matter of starting materials of a microencapsulated oil-and-fat is, expressed in mass percentage, 35.6% of corn oil, 34.1% of maltodextrin, 26% of casein powder, 2% of phospholipid, 2% of ascorbyl palmitate, and 0.3% of silica.
Preparation of the microencapsulated oil-and-fat: 1) compounding: the corn oil, maltodextrin, casein powder and ascorbyl palmitate were dissolved in water at a temperature of about 65 ?C, premixed, stirred, and mixed homogenously; 2) refinement: the obtained premix was refined by grinding in a colloid mill; 3) carbon dioxide treatment: 1000 ppm carbon dioxide was introduced into IEC180104 English the mixture obtained in step 2) and then the mixture was refrigerated at 4°C for 4 h, after which carbon dioxide was removed by physical adsorption; 4) emulsification: phospholipid is added as an emulsifier, and mixed homogenously under stirring; ) homogenization: the mixture obtained in step 4) was homogenized at a pressure of 45 MPa; 6) spray drying: the mixture was spray-dried, wherein the inlet air temperature was of 120°C, the outlet air temperature was of 80°C, and the spray pressure was of 165 KPa during the drying; and 7) after the powdered mixture was cooled to room temperature, silica as an anti-caking agent was added thereto, and uniformly mixing was carried out to obtain a powdery microencapsulated oil-and-fat in which the oil-and-fat was embedded.
Example 4 The composition of dry matter of starting materials of a microencapsulated oil-and-fat is, expressed in mass percentage, 40% of peanut oil, 40% of skim milk powder, 14.8% of corn starch, 1% of phospholipid, 4% of sodium L-ascorbate and 0.2% of tricalcium phosphate. 1) compounding: the peanut oil, skim milk powder, corn starch and sodium L-ascorbate were dissolved in water at a temperature of about 55 ?C, premixed, stirred, and mixed homogenously; 2) carbon dioxide treatment: 2000 ppm carbon dioxide was introduced into the mixture obtained in step 1) and then the mixture was refrigerated at 4°C for 4 h, after which carbon dioxide was removed by physical adsorption; 3) refinement: the obtained premix was refined by grinding in a colloid mill; 4) emulsification: phospholipid was added as an emulsifier, and mixed IEC180104 English homogenously under stirring; ) homogenization: the mixture obtained in step 4) was homogenized at a pressure of 50 MPa; 6) spray drying: the mixture was spray-dried, wherein the inlet air temperature was of 150°C, the outlet air temperature was of 85°C, and the spray pressure was of 170 KPa during the drying; and 7) after the powdered mixture was cooled to room temperature, tricalcium phosphate as an anti-caking agent was added thereto, and uniformly mixing was carried out to obtain a powdery microencapsulated oil-and-fat in which the oil-and-fat was embedded.
Example 5 The composition of dry matter of starting materials of a microencapsulated oil-and-fat is, expressed in mass percentage, 65% of soybean oil, 5.9% of whey protein powder, 25% of maltodextrin, 1% of monoglycerol succinate, 3% of dl- ?-tocopherol, and 0.1% of silica.
Preparation of the microencapsulated oil-and-fat: 1) compounding: soybean oil, whey protein powder, maltodextrin and dl- ?-tocopherol were dissolved in water at a temperature of about 60 ?C, premixed, stirred, and mixed homogenously; 2) refinement: the obtained premix was refined by grinding in a colloid mill; 3) emulsification: monoglycerol succinate was added as an emulsifier, and mixed homogenously under stirring; 4) homogenization: the mixture obtained in step 3) was homogenized at a pressure of 40 MPa; ) carbon dioxide treatment: 1000 ppm carbon dioxide was introduced into the mixture obtained in step 4) and then the mixture was refrigerated at 4°C for IEC180104 English 6) spray drying: the mixture was spray-dried, wherein the inlet air temperature was of 170°C, the outlet air temperature was of 65°C, and the spray pressure was of 180 KPa during the drying; and 7) after the powdered mixture was cooled to room temperature, silica as an anti-caking agent was added thereto, and uniformly mixing was carried out to obtain a powdery microencapsulated oil-and-fat in which the oil-and-fat was embedded.
Example 6 The composition of dry matter of starting materials of a microencapsulated oil-and-fat was of: 30% of tuna oil, 40% of whey protein powder, 25.9% of maltodextrin; 1% of sodium starch octenyl succinate, 3% of dl- ?-tocopherol, 0.1% of silica.
Preparation of the microencapsulated oil-and-fat: 1) compounding: tuna oil, whey protein powder, maltodextrin and dl- ?-tocopherol were dissolved in water at a temperature of about 60 ?C, premixed, stirred, and mixed homogenously; 2) refinement: the obtained premix was refined by grinding in a colloid mill; 3) emulsification: sodium starch octenyl succinate was added as an emulsifier, and mixed homogenously under stirring; 4) homogenization: the mixture obtained in step 3) was homogenized at a pressure of 40 MPa; ) carbon dioxide treatment: 3000 ppm carbon dioxide was introduced into the mixture obtained in step 4) and then the mixture was refrigerated at 4°C for 6) spray drying: the mixture was spray-dried, wherein the inlet air IEC180104 English temperature was of 170°C, the outlet air temperature was of 65°C, and the spray pressure was of 160 KPa during the drying; and 7) after the powdered mixture was cooled to room temperature, silica as an anti-caking agent was added thereto, and uniformly mixing was carried out to obtain a powdery microencapsulated oil-and-fat in which the oil-and-fat was embedded.
Comparative example 1 Example 1 was repeated under the same conditions as those in Example 1, except that the carbon dioxide treatment as the step 4) was not carried out, to prepare a microencapsulated oil-and-fat.
Comparative example 2 Example 2 was repeated under the same conditions as those in Example 2, except that the carbon dioxide treatment as the step 5) was not carried out, to prepare a microencapsulated oil-and-fat.
Comparative example 3 Example 3 was repeated under the same conditions as those in Example 3, except that the carbon dioxide treatment as the step 3) was not carried out, to prepare a microencapsulated oil-and-fat.
Test example 1 The embedding rate and stability of the microencapsulated oil-and-fat obtained in each of the examples and the comparative examples were tested.
Method for testing the embedding rate: a certain amount of the surface oil of microcapsules was dissolved in a certain amount of petroleum ether, after continuously shaking for 5 minutes, the solvent was removed by drying, and the amount of surface oil was calculated. The results were shown in Table 1.
The formula for calculating the embedding rate of oil-and-fat was: IEC180104 English Method for testing the stability: induction time (IP) was tested: the induction time (IP) of the microencapsulated oil-and-fat of each of the examples and the comparative examples was tested using ML Oxipres, an apparatus for analyzing the oxidative stability of oil-and-fat, to determine the stability thereof, wherein the longer the induction time, the better the stability of the sample. The test was carried out at a temperature of 95 ?C and an oxygen partial pressure of 5 bar. The results were shown in Table 1.
It could be seen from the data in the Table 1 that: the embedding rate of oil-and-fat of the microencapsulated oil-and-fat prepared by the invention is above 96%, which is much higher than that of the microencapsulated oil-and-fat prepared without carbon dioxide treatment. In addition, the microencapsulated oil-and-fat prepared by the present invention have a better stability and could prolong the shelf life of corresponding final products.
Table 1: Embedding rates and induction times of products in examples and comparative examples Sample Embedding rate of oil-and-fat /% Induction time /h Example 1 97.5 8.8 Example 2 98.8 9.1 Example 3 96.3 10.5 Example 4 91.8 7.1 Example 5 93.2 7.4 Example 6 92.7 11.2 Comparative example 1 88.4 4.8 Comparative example 2 88.7 5.2 Comparative example 3 87.1 6.4 The above-described examples of the present invention are merely exemplified to clearly illustrate the present invention and not to limit the embodiments of the present invention. Other variations or modifications of the various forms may be made by a person skilled in the art in light of the above IEC180104 English description. It is not possible to exhaust all implementations herein. It is to be understood that various obvious variations and modifications derived from the technical solutions of the present invention are still within the scope of the invention.
IEC180104 English
Claims (9)
1. A method for producing a microencapsulated oil-and-fat, wherein the method comprises using an embedding wall material and microencapsulating the oil-and-fat by a spray drying process, wherein materials are subjected to carbon dioxide treatment during the microencapsulation, and the carbon dioxide treatment comprises: introducing carbon dioxide into the materials in an amount of 1000-5000 ppm, and then refrigerating the materials for 1-8 h at 1-5°C; wherein the microencapsulation process comprises the steps of compounding, refining, emulsifying, homogenizing, and spray drying; and wherein the embedding wall material is one or more selected from the group consisting of dairy product, lactose, white granulated sugar, starch, maltodextrin, and solid corn syrup.
2. The method according to claim 1, wherein the carbon dioxide treatment further comprises removing carbon dioxide from the materials, after refrigerating the materials.
3. The method according to claim 1, wherein, in the carbon dioxide treatment process, the carbon dioxide is introduced into the materials in an amount of 1000-3000 ppm.
4. The method according to claim 1 wherein the carbon dioxide treatment of the material is carried out between at least any two adjacent steps in the microencapsulation process.
5. The method according to claim 1, wherein the oil-and-fat is selected from vegetable oils and/or animal oil-and-fats.
6. The method according to claim 1, wherein the dry matter of the microencapsulated oil-and-fat comprises: 25-70% of oil-and-fat, and 25-70% of an embedding wall material, expressed in mass percentage. IEC180104 English
7. The method according to claim 6, wherein the dry matter of the microencapsulated oil-and-fat further comprises: 0-1.5% of an emulsifier and/or 0-7% of an antioxidant and/or 0-0.3% of an anti-caking agent, expressed in mass percentage.
8. The method according to claim 5, wherein the vegetable oil is one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, and sunflower oil, and wherein the animal oil-and-fat is one or more selected from the groups consisting of fish oil, whale oil, lard, mutton tallow, beef tallow and cream.
9. The method according to claim 7, wherein, the emulsifier is one or more selected from the group consisting of phospholipid, propylene glycol fatty acid ester, pectin, propylene glycol alginate, sodium starch octenyl succinate, glyceryl mono- or di-fatty acid ester and monoglycerol succinate; the antioxidant is a source material of vitamin C and/or vitamin E; and the anti-caking agent is one or more selected from the group consisting of tricalcium phosphate and silica. IEC180104 English
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710673299.0A CN109380730B (en) | 2017-08-09 | 2017-08-09 | Microcapsule grease and preparation method thereof |
| PCT/CN2018/097137 WO2019029370A1 (en) | 2017-08-09 | 2018-07-26 | Microcapsule oil and preparation method therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NZ761092A NZ761092A (en) | 2023-09-29 |
| NZ761092B2 true NZ761092B2 (en) | 2024-01-04 |
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