Method for production of "coffee" flavouring agent microcapsules having supramolecular properties

FIELD: food industry.

SUBSTANCE: invention relates to the field of flavouring agents microencapsulation and represents a method for production of microcapsules having supramolecular properties by way of sedimentation with a nonsolvent; the method is as follows: "coffee" flavouring agent used as microcapsules core is dissolved in ethanol; then the produced mixture is dispersed in a suspension of sodium-carboxymethyl cellulose, used as microcapsule shell, in acetone in the presence of E472c.

EFFECT: invention ensures simplification and acceleration of the process of microcapsules production and weight yield increase.

2 ex, 2 dwg

 

The invention relates to the field of encapsulation.

Previously known methods for producing microcapsules. In Pat. 2173140, IPC AC 009/50, AK 009/127, Russian Federation, published 10.09.2001, method for obtaining kremnijorganicheskih microcapsules using a rotary cavitation plants with high shear effort and powerful acoustic phenomena of sound and ultrasound range for dispersion.

The disadvantage of this method is the use of special equipment - rotary-cavity setup, which has the ultrasonic action that affects the formation of microcapsules and can cause adverse reactions due to the fact that ultrasound destructive effect on the polymers of protein nature, therefore the proposed method is applicable when working with polymers of synthetic origin.

In Pat. 2359662, IPC AC 009/56, A61J 003/07, B01J 013/02, A23L 001/00 published 27.06.2009, Russian Federation, proposed a method of producing microcapsules of sodium chloride with the use of spray cooling in the spray tower Niro under the following conditions: air temperature at the inlet 10°C, the temperature at the outlet 28°C, the speed of rotation of the spray drum 10000 rpm Microcapsules according to the invention have improved stability and provide reguliruemoe and/or prolonged release of the active ingredient.

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

The closest method is the method proposed in U.S. Pat. 2134967, IPC A01N 53/00, A01N 25/28 published 27.08.1999, Russian Federation (1999). Water is dispersed solution of a mixture of natural lipids and a PYRETHROID insecticide in the weight ratio of 2-4:1 in an organic solvent, which leads to simplification of the method of microencapsulation.

The disadvantage of this method is the dispersion in the aquatic environment, which makes the proposed method applicable to the production of microcapsules of water-soluble drugs in water-soluble polymers.

The technical objective is the simplification and acceleration of the process of production of microcapsules, the reduction of losses upon receipt of the microcapsules (increase in mass).

The solution of the technical problem is achieved by a method of producing microcapsules flavoring coffee, used in the food industry with supramolecular properties, characterized in that as the shell of the microcapsules is sodium carboxymethyl cellulose, and as the core of artificial flavouring coffee, when receiving the encapsulated h is STIC method of deposition nerastvorim using acetone and ethanol as the precipitating, the process of production of microcapsules is carried out without special equipment.

A distinctive feature of the proposed method is to obtain microcapsules by precipitation with nerastvorim using acetone and ethanol as precipitators, as well as the use of sodium carboxymethyl cellulose as the shell particles and flavor "coffee" as a kernel.

The result of the proposed method are obtaining microcapsules flavoring in the sodium carboxymethyl cellulose.

In Fig.1 - microcapsules flavoring coffee in sodium carboxymethyl cellulose (1:3 ratio): a - increase in 505 times, b - increase in 620, the increase in 930 times, the increase in 1200 times, Dr. increase in 1170 times, e - increase in 2830 times.

In Fig.2 - confocal image of the fractal composition from a solution of microcapsules flavor "coffee" in the shell of sodium carboxymethyl cellulose in a concentration of 0.5%will: (a) increase in 505 times, b) the increase in 620 times) increase in 930 times, g) increase in 1200 times, d) increase in 1770 times, (e) increase in 2830 times.

EXAMPLE 1

Obtaining microcapsules flavoring coffee in the sodium carboxymethyl cellulose

100 mg flavoring coffee dissolved in 1 ml of ethanol and the resulting mixture is dispersed in a suspension of sodium carboxymethyl cellulose in acetone, containing 300 mg of the specified polymer in the presence of 0.01 g of the drug Is (ester of glycerol with one or two molecules of dietary fatty acids and one or two molecules of citric acid, and citric acid, as Tihonova may be etherification other glycerides and as oxanilate - other fatty acids. Free acid groups can be neutralized with sodium) under stirring 1300 R/C. Then poured 1 ml of water. The resulting suspension is filtered and dried at room temperature.

Received 0,396 g of powder of microcapsules. The yield was 99%.

EXAMPLE 2

The study of self-organization of the particles from solutions

From a powder of microcapsules obtained by the method described in example 1, there were prepared aqueous solutions of concentrations 1%, 0,5%, 0,25%, 0,125% etc., by dilution of the solution twice. A drop of each of the prepared solutions were placed on a glass slide prior to complete drying and the dried surface was carried out confocal scanning microscopy.

Thus, the obtained microcapsules flavoring coffee with high yield without special equipment within 10 minutes the Formation of microcapsules occurs spontaneously due to non-covalent interactions, and this suggests that they are characterized by self-Assembly. Presented on Fig.2 patterns are ordered, then they have the self-organization. Therefore, the encapsulated fat-soluble polymeric shell flavor "coffee" has supramolecular the properties.

The method of producing microcapsules having supramolecular properties, method of deposition aristotelem, characterized in that the flavouring coffee, used as the core of the microcapsules, dissolved in ethanol, then the mixture is dispersed in suspension of sodium carboxymethyl cellulose used as the shell of the microcapsules, in acetone in the presence of Es.



 

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