Method of obtaining particles of flavouring agent encapsulated in fat-soluble polymer envelope, possessing supramolecular properties

FIELD: chemistry.

SUBSTANCE: invention relates to the field of encapsulation and represents a method of obtaining microcapsules, possessing supramolecular properties, by a method of precipitation with a non-solvent, in accordance to which a flavouring agent "paprika", used as a nucleus of the microcapsules, is dissolved in butanol, with further dispersion of the obtained mixture in a solution of a fat-soluble polymer, used as a microcapsule envelope, in isopropanol in the presence of E472c.

EFFECT: invention provides simplification and acceleration of the process of obtaining the microcapsules, reduction of loss in the process of obtaining the microcapsules (increase of the output by weight).

2 ex, 1 dwg

 

The invention relates to the field of encapsulation.

Previously known methods for producing microcapsules.

In Pat. RF 2173140, IPC AC 009/50, AK 009/127, publ. 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. RF 2359662, IPC AC 009/56, A61J 003/07, B01J 013/02, A23L 001/00, publ. 27.06.2009, method for obtaining 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/min Microcapsules according to the invention have improved stability and provide adjustable and/or prolonged high is obozrenie 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 10000 rpm).

The closest is the method proposed in U.S. Pat.RF 2134967, IPC A01N 53/00, A01N 25/28 publ. 27.08.1999. 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 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 encapsulated particles of fat-soluble polymeric shell artificial flavoring "paprika", used in the food industry with supramolecular properties, where the shell of the microcapsules used fat-soluble polymer, and as the core of artificial flavouring "paprika" when receiving encapsu the dummy particles by precipitation with nerastvorim using isopropanol and butanol as precipitators, 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 isopropyl alcohol and butanol as precipitators, and the use of jirorastvorimogo polymer as the shell particles and natural-identical flavouring "paprika" as a kernel.

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

In Fig.1 presents the self-Assembly of microcapsules flavoring "paprika" in the carrageenan.

EXAMPLE 1. Obtaining microcapsules flavoring "paprika" in carrageenan

100 mg flavoring "paprika" is dissolved in 1 ml of butanol and the mixture was dispersed in a solution of carrageenan in isopropanol containing 300 mg of the specified polymer in the presence of 0.01 g of the drug Is under stirring 1300 Rev/sec. Then poured 2 ml of butanol and 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 rasba the ing 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 "paprika" 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.1 structure are ordered, then they have the self-organization. Therefore, the encapsulated fat-soluble polymeric shell flavouring "paprika" has supramolecular properties.

The method of producing microcapsules having supramolecular properties, method of deposition aristotelem, characterized in that the flavouring "paprika", used as the core of the microcapsules, dissolved in butanol, and then the resulting mixture was dispersed in a solution of fat-soluble polymer used as the shell of the microcapsules, in isopropanol in the presence of Es.



 

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