RU2537397C2 - Method of obtaining particles of encapsulated with fat-soluble polymer envelope flavour enhancer, which possess supramolecular properties - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: described is method of obtaining particles of encapsulated with fat-soluble polymer envelope flavour enhancer, which possess supramolecular properties, with fat-soluble polymer being used as microcapsule envelope and flavour enhancer "gooseberry" being used as core in production of encapsulated particles by method of precipitation with non-solvent with application of acetone and butanol as precipitators.

EFFECT: simplification and acceleration of the process of producing microcapsules, reduction of loss in production of microcapsules.

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Description

The invention relates to the field of encapsulation.

Previously known methods for producing microcapsules.

In US Pat. 2173140 IPC A61K 009/50, A61K 009/127 Russian Federation, published September 10, 2001, a method for producing silicon organolipid microcapsules using a rotary-cavitation unit with high shear forces and powerful sonar acoustic and ultrasonic range for dispersion is proposed.

The disadvantage of this method is the use of special equipment - a rotary cavitation unit, which has an ultrasonic effect, which affects the formation of microcapsules and can cause adverse reactions due to the fact that ultrasound destructively affects polymers of a protein nature, therefore, the proposed method is applicable when work with polymers of synthetic origin

In US Pat. 2359662 IPC A61K 009/56, A61J 003/07, B01J 013/02, A23L 001/00, published 06/27/2009 Russian Federation, a method for producing sodium chloride microcapsules using spray cooling in a Niro spray cooling tower under the following conditions: air temperature inlet 10 ° C; outlet air temperature 28 ° C; spray drum rotation speed 10,000 rpm. The microcapsules of the invention have improved stability and provide controlled and / or prolonged release of the active ingredient.

The disadvantages of the proposed method are the duration of the process and the use of special equipment, a set of certain conditions (air temperature at the inlet 10 ° C, air temperature at the outlet 28 ° C, rotation speed of the spray drum 10,000 rpm).

The closest method is the method proposed in US Pat. 2134967 IPC A01N 53/00, A01N 25/28, published on 08.27.1999 Russian Federation (1999). A solution of a mixture of natural lipids and a pyrethroid insecticide in a weight ratio of 2-4: 1 in an organic solvent is dispersed in water, which simplifies the microencapsulation method.

The disadvantage of this method is dispersion in an aqueous medium, which makes the proposed method inapplicable for producing microcapsules of water-soluble preparations in water-soluble polymers.

The technical task is to simplify and accelerate the process of obtaining microcapsules, reducing losses when receiving microcapsules (increase in yield by mass).

The solution of the technical problem is achieved by the method of producing particles of an artificial flavor encapsulated with a fat-soluble polymer shell used in the food industry, which have supramolecular properties, characterized in that a fat-soluble polymer is used as a microcapsule shell, and an artificial flavor is used as a core in the preparation of encapsulated particles by non-solvent deposition the use of acetone and butanol as precipitants, the process of obtaining wasp microcapsules It is available without special equipment.

A distinctive feature of the proposed method is the preparation of microcapsules by non-solvent precipitation using acetone and carbinol as precipitators, as well as the use of a fat-soluble polymer as a particle shell and an antioxidant as a core.

The result of the proposed method is the preparation of microcapsules of salts in a fat-soluble polymer shell.

Figure 1 shows the self-organization of microcapsules of the flavor of gooseberries in sodium alginate.

EXAMPLE 1. Preparation of Microcapsules of Gooseberry Flavor in Sodium Alginate

100 mg of gooseberry flavor is dissolved in 1 ml of butanol and the resulting mixture is dispersed in a solution of sodium alginate in acetone containing the indicated 100 mg of polymer in the presence of 0.01 g of the preparation E472c with stirring 1300 r / sec. Then pour 2 ml of butanol and 1 ml of water. The resulting suspension is filtered and dried at room temperature.

0.196 g of microcapsule powder obtained. The yield was 99%.

EXAMPLE 2. The study of self-organization of microcapsules from solutions

From the microcapsule powder obtained by the procedure described in example 1, aqueous solutions were prepared with concentrations of 1%, 0.5%, 0.25%, 0.125%, etc. by diluting the solution in half. A drop of each of the prepared solutions was placed on a glass slide until completely dried, and confocal scanning microscopy was performed on the dried surface.

Thus, microcapsules of the gooseberry flavor were obtained in high yield without special equipment for 10 minutes. The formation of microcapsules occurs spontaneously due to non-covalent interactions, and this suggests that they are characterized by self-assembly. The structures shown in FIG. 1 are ordered, which means that they have self-organization. Therefore, the gooseberry flavor encapsulated with a fat-soluble polymer coating has supramolecular properties.

Claims (1)

A method for producing particles of an encapsulated fat-soluble polymer shell of a flavoring material having supramolecular properties, characterized in that a fat-soluble polymer is used as a shell of microcapsules, and a gooseberry flavor is used as a core in the preparation of encapsulated particles by precipitation by a solvent using acetone and butanol as a precipitate, the process of obtaining microcapsules is carried out without special equipment.

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