Fish oil microcapsules production method
FIELD: food industry.
SUBSTANCE: organoleptical properties improvement is achieved by the fish oil microcapsules production method characterised by obtainment of an oil-in-water emulsion by way of mixing fish oil and an encapsulation ingredient in water; the components are taken at a ratio 30-35 and 25-30 wt %, water - balance; the method additionally involves homogenisation and dispersion of the obtained emulsion in an ultrasonic field and microemulsion subsequent spray drying; ultrasonic dispersion is carried out with insonification frequency equal to 28 kHz and intensity equal to 40 W/cm2; spray drying is carried out with a parallel hot air flow with the temperature at the inlet and outlet equal to 160-180°C respectively.
EFFECT: simplification and enhancement of microencapsulation processes efficiency during production of deodorised and encapsulated fat-soluble food products, in particular, improvement of organoleptic properties of fish oils used for food products enrichment.
4 cl, 6 ex, 1 tbl
The invention relates to food production, namely the production of deodorized and encapsulated fat-soluble foods, in particular fish oils, as well as to the production of microcapsules preventive food additives used for the enrichment of food products in different food industries, such as dairy, bakery, food concentrates, and others.
To remove volatile components, which can cause problems with smell and color in the final product based on fish fat, makes fat an odor, use a number of ways deodorization of fish fats. For example,
- fish oils deodorization with steam under vacuum at 230°C (Pat. USA N4874629, CL. A23D 5/00, publ. 1989). The method allows to remove volatile components that give Giroud a specific smell, but it leads to a certain reduction in the proportion of fatty acids such as omega-3, isomerization and polymerization of the latter, which reduces its quality,
- deodorization with the use of vapors of acetic acid for carrying out the process in more mild conditions (Pat. Of the Russian Federation No. 2039795, SW 3/14, A23L 1/325, publ. 20.07.1995)
- deodorization of fat in the deodorizer at a temperature of 220-230°C and a residual pressure of 0.13 to 0.4 kPa. In the reaction zone deodorizer injected organic sulfonation (Pat. Of the Russian Federation No. 2242508, SW 3/14, publ. 20.12.2004) �whether using one or more adsorption columns, containing adsorbent material to remove impurities (Pat of the Russian Federation No. 2515970, SW 3/06, publ.20.05.2014),
- deodorization of oils and fats, which would provide a deaeration, heating, distillation and cooling, before the distillation of oil and grease last treated in a constant magnetic field with magnetic induction of 0.8-1.2 TL at a linear velocity of flow in the 1.5-2.0 m/s (Pat. Of the Russian Federation No. .2100427, SW 3/00, publ. 27.12.1997 G.).
However, increasing the treatment temperature leads to a slight decrease in the proportion of fatty acids such as omega 3, isomerization and polymerization of the latter due to high temperature, which reduces its quality and does not lead to dispersion of fat. Moreover, according to these methods it is impossible to obtain a fine fat.
One of the promising directions deodorization of fish oil in dietary supplements for maximum masking of taste and smell, as well as enhancing solubility and uniformity of distribution when administered in food products without altering their traditional appearance, consistency and taste is encapsulation. Encapsulation is a process to enable particles of a substance in a thin shell of film-forming material. The most common encapsulation used for obtaining microcapsules of drugs.
So, in us Pat. RF 209255 (IPC A61K 047/02, publ. 10.10.1997) proposed a method of obtaining a solid pharmaceutical preparation comprising preparing a mixture of active ingredient with the excipient, mixing by abrasion.
As the filler used submicroscopic pyrogenic silica, and a mixture of active ingredient and submicroscopic pyrogenic silica prepared in a ratio providing a coating of particles of the active ingredient submicroscopic pyrogenic silica, and stirring the mixture lead by crushing and abrasion until, while uncoated particles of the active ingredient will not disappear from the field of view of the microscope, for 1.5-3.5 h. the resulting product can be described as nanocapsule, in the future, after the process of coating the active ingredient silica particles can be administered orally.
The disadvantages of this method are the duration of the process and the need to implement every half hour of monitoring the state of the particles in the cooking process under the electron microscope.
In us Pat. Of the Russian Federation No. 2095055 (A61K 9/52, publ. 10.11.1997) a method of producing a solid non-porous microspheres, which comprises melting pharmaceutically inactive substance carrier, the dispersion of the pharmaceutically active substance in the melt in an inert atmosphere, the spray�received their dispersion in the form of a mist in the freezing chamber under pressure, in an inert atmosphere, at a temperature from -15°C to -50°C and separation of the obtained microspheres into fractions by size.
Disadvantages of the proposed method are the complexity and duration of the process. The need for special equipment.
In us Pat. Of the Russian Federation No. 2359662 (A61K 009/56, publ. 27.06.2009) a method of producing microcapsules using spray cooling dispersant components 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 release of the active ingredient.
The disadvantages of the proposed method are the duration of the process.
In us Pat. WO/2011/127030 US, (A61K 8/11; B01J 2/00; publ. 13.10.2011) proposed several methods for producing microcapsules: interfacial polymerization, thermoinduced phase separation, spray drying, evaporation of the solvent, etc.
The disadvantages of the proposed methods is the complexity, the duration of the processes.
The method, taken as a prototype, is a method of producing microcapsules described in the patent application of the Russian Federation No. 2006108860, B01J 13/04 publ. 27.09.2007.
The method comprises the steps:
- obtaining the aqueous phase with rastvorennye active ingredients
- obtaining a hydrophobic phase in molten form, which is used as animal oils, fatty acids, monoglycerides, etc.,
- dissolution in any of the phases of the encapsulated substance selected from the group comprising gel forming colloids such as sodium alginate, hydrocolloids, starch, pectin, gelatin, cititzen or any mixture forming a gel colloids,
- homogenization or mixing the combined phases of the emulsion water-in-oil and
- subsequent encapsulation of the resulting emulsion by means of gelation, crosslinking, fusion or agglomeration.
In the process of using the heating phase, the pressure variation at the individual stages, the stage of microcapsular lead by cooling in a fluidized bed and spray cooling.
The thus obtained microcapsules comprise from about 1 to 100 water droplets included in the hydrophobic shell matrix.
The disadvantage of this method is the complexity and duration of the process, the necessity for special equipment, and the low yield of the desired capsules.
Furthermore, the method does not allow to completely remove volatile components, to ensure the maximum masking of the taste and smell of the fish are fat and don't allows get use a capsule for introduction into food products.�you because the latter do not have sufficient solubility and uniformity of their distribution when administered in food.
The object of the invention is to simplify and improve the process of microencapsulation.
The technical result of the invention is the lack of technological losses in the production of the product and improvement of its organoleptic characteristics.
The problem is solved by a method of production of fish oil microcapsules, characterized by the emulsion oil-in-water by mixing in water fish oil and encapsulating the component, in the ratio of 30-35 and 25-30 wt.%, the rest - water, homogenizing dispersing the resulting emulsion in an ultrasonic field and subsequent spray drying of the microemulsion, ultrasonic dispersion with a frequency of scoring 28 kHz and an intensity of 40 W/cm2and spray drying are parallel stream of hot air with a temperature at the inlet and outlet respectively of 160-180°C and not more than 50°C.
Mainly as encapsulating agent used modified starch.
Usually ultrasonic dispersion are not more than 10 minutes, and spray drying does not exceed 10.
The method is as follows.
The method was aprobaron raw materials - fish grease "Hey�onol" (TU 9197-004-29388404-08).
Eikonal mixed with modified starch, the resulting mixture is dispersed in water, homogenized with obtaining microemulsions and subjected to the spray-drying of microemulsion with obtaining fine powder. The ratio of components in the mixture by dispersing the following (in wt.%): fish oil "Eikonal" - 30-35, modified starch - 25-30, the rest is water.
Homogenization is carried out by means of an ultrasonic homogenizer with a frequency of scoring 28 kHz with an intensity of 40 W/cm2for 10 min in a volume of emulsion 1. In the process of spray drying microemulsion spray in the parallel stream of hot air in a special chamber with the temperature of the air inlet 180°C, and 50°C. moreover, due to the large surface area of atomized emulsion, a high temperature gradient at the initial stage of the process and turbulente airflow, the drying speed is high enough. The residence time of the product in the chamber does not exceed 10 s. in addition, the emulsion is not exposed to high temperature as it is cooled by absorbing heat by evaporation of water from the emulsion composition. The powder together with air leaves the drying chamber and is trapped by a cyclone, then it will be removed from the cyclone and Packed.
The conditions of the process of microencapsulation by locatio�inflammatory drying predetermines stringent requirements for functional properties of the materials used.
To ensure high content of fish oil "Eikonal" in encapsulating a mixture of 40-60% and thereby reduce losses during drying, and to improve the performance of your equipment kapsuliruemogo substance must have a high solubility in water.
For a homogeneous and durable shell on the surface of drops of fish oil "Eikonal" it is necessary for encapsulating a substance has high stabilizing ability, good film-forming properties and also retains plasticity throughout the range of drying temperatures. Encapsulating component was selected modified starch, as well as in the process of microencapsulation, the content of fish oil "Eikonal" must not exceed the emulsifying capacity of the encapsulating material, the starch was taken in the claimed ratio.
The efficiency of the process of microencapsulation depends on the fineness of the emulsion (average particle size). Size reduction of fat particles in an innovative way ultrasonic dispersion with frequency scoring 28 kHz and an intensity of 40 W/cm2to 1-4 microns and a narrow size distribution contributes to the stabilization of emulsions and increases the efficiency of drying.
Upon completion of the spray drying process have evaluated the effectiveness of microencapsulation and deodorization. Definition�their total number decapsulating fish oil "Eikonal" in dry form was performed by high performance capillary gas chromatography after extraction of fish oil "Eikonal" of dry product. Capsulesbuy capacity of the drug was evaluated on the content decapsulating fish oil "Eikonal" in 100 grams of the drug. The efficiency of the process of microencapsulation was calculated as the ratio of the number decapsulating fish oil "Eikonal" to the original content in the system (%). Estimation in 100 grams of dry product was introduced 60 grams of fish oil "Eikonal", which corresponded to almost 100%, i.e. without process losses when the residual moisture content of 2-4%. The efficiency of the process of microencapsulation by spray drying amounted to 80-90%, it was noted the complete absence of the smell of fish oil "Eikonal" that undoubtedly positively differentiates this method of deodorizing from analogs and prototypes.
350 g fish fat Eikonal (TU 9197-004-29388404-08), 250 g of modified starch (Hi-Cap 100, Germany, cGy EN.77.99.21.009 E. 014581.10.12) and 400 g of water (SanPiN 184.108.40.2064) mix in the jars with a capacity of 2 liters.
The receptacle containing the mixture was placed in an ultrasonic homogenizer series of Alain and dispersed at 28 kHz, 40 W/cm210 min.
After dispersing the resulting microemulsion is sent to the spray dryer and spray when the inlet temperature of 180°C and outlet - 50°C.
Received 550 g of microcapsules ranging in size from 2 to 4 microns.
The diameter of the microcapsules, micron and their share in %
2,0 - 70, 3,0 - 20, 4,0 - 10, 5,0 - no
ODS�neigh Eikonal capsules 34%, capsules odorless fish, comments on the quality of capsules - no.
Examples No. 2-6 are given in the table.
The results of the research (examples 1-6) have been meet samples (examples 1, 3, 4) the requirements of regulations.
Thus, the invention provides a deodorizing fish oil "Eikonal" and allows to expand the range of products enriched Akinola" as a source of essential polyunsaturated fatty acids ω-3.
Obtaining a particulate microencapsulated powder fish oil "Eikonal" gives a widely known food fish fat "Eikonal" new consumer quality, allows you to open new possibilities of application and the effects of drugs, prevention of its damage under the influence of the environment, and it provides prolonged absorption from the gastrointestinal tract.
1. A method of producing microcapsules fish oil, characterized by the emulsion oil-in-water by mixing in water fish oil and encapsulating the component, in the ratio of 30-35 and 25-30 wt.%, the rest - water, homogenizing, dispersing the resulting emulsion in an ultrasonic field and subsequent spray drying of the microemulsion, ultrasonic dispersion with a frequency of scoring 28 kHz and an intensity of 40 W/cm2and R�spiritello drying are parallel stream of hot air with a temperature at the inlet and outlet respectively of 160-180°C and not more than 50°C.
2. A method according to claim 1, characterized in that the encapsulating agent is used modified starch.
3. A method according to claim 1, characterized in that the ultrasonic dispersing lead not more than 10 minutes.
4. A method according to claim 1, characterized in that the spray drying are not more than 10 seconds.
SUBSTANCE: group of inventions relates to biotechnology. Methods consist in the application of a lipolytic enzyme, possessing the glycolipase activity, isolated from Corynebacterium and containing at least one motif GDSX, where X represents a hydrophobic amino acid residue, or the GANDY block, containing the amino acid motif GGNDA or GGNDL, or HPT block. The said enzyme contains the amino acid sequence SEQ ID NO:8 or an amino acid sequence, which is at least 70% identical to it, or is coded by the nucleotide sequence SEQ ID NO:9 or a nucleotide sequence, which is at least 70% identical to it, and which codes the said lipolytic enzyme. When applied in the said methods, lipolytic enzymes from Corynebacterium possess the considerable galactolipid-hydrolysing activity and/or considerable acyltransferase activity with respect to galactolipid.
EFFECT: claimed are: a method of obtaining lysoglycolipid, a method of conversion of glycolipids and a method of obtaining food product.
21 cl, 17 dwg, 4 tbl, 12 ex
FIELD: food industry.
SUBSTANCE: invention relates to fat-and-oil industry. The vegetable oil refinement method envisages mixing of unrefined vegetable oil with a water solution of a hydrating agent represented by a culinary salt solution having concentration equal to 11- 16% in an amount of 0.5-0.8% of the oil weight; after mixing one performs the produced mixture stirring during 16-20 minutes, treatment with an acidic reagent solution having concentration equal to 21-25% in an amount of 0.35-0.80% of the oil weight and stirring during 16-25 minutes; into the produced mixture one adds a water solution of an alkali reagent represented by a liquid sodium glass solution or a solution of SilicaGel RAF 200 reagent for refinement of vegetable oils in an amount of 50% of the required estimated quantity; one proceeds with further continuous stirring for silicic acid gel formation and then determines acid number of oil; for neutralisation of free fatty acids one adds a solution of liquid sodium glass solution or a solution of SilicaGel RAF 200 reagent for refinement of vegetable oils in an amount of 50% the required estimated quantity. After neutralisation and soapstock flakes formation, one adds 5-6% solution of FL 45 C polycationite in an amount of 60-70 g per 1 ton of vegetable oil into the produced mixture and stirs the mixture during 16-25 minutes; then oil is settled, filtered and frozen out; treatment with reagents is performed at a temperature of 25-30°C.
EFFECT: invention allows to create a high-tech refinement method allowing to increase performance of production of refined oil with improved organoleptic properties, reduce the prime cost of the product manufacture as well as enhance the product organoleptic indices due to the mixture homogeneity.
5 cl, 2 ex
FIELD: food industry.
SUBSTANCE: strongly acidic hydrofuse treatment method involves hydrofuse heating and separation into fractions with the help of an activator, the mixture stirring and settling. One preliminarily determines hydrofuse volume, initial hydrofuse hydrogen index and isoelectric point of initial hydrofuse protein. Then hydrofuse is heated up to 85-90°C. If hydrofuse pH is equal to <3.7, heated hydrofuse is introduced (while simultaneously stirred) into the vessel with the activator. The activator is represented by a buffer mixture, for example, acetate one with fixed hydrogen index 0.09-0.1 units lower than isoelectric point of hydrofuse protein and volume 40-50 times less than initial hydrofuse volume.
EFFECT: invention allows to enhance efficiency of phosphatides extraction from strongly acidic hydrofuse, reduce energy expenditures, improve production environment and environmental safety due to inorganic acids and alkalies.
2 tbl, 3 ex
FIELD: food industry.
SUBSTANCE: method for deep frying fat purification with natural adsorbents usage envisages 180°C thermally treated deep frying fat settling to remove mechanical admixtures with simultaneous cooling. Fat is poured into an adsorptive bath covered with a heating jacket and is combined with gaize, dolomite and magnesium silicate at the following ratio: gaize - 2% of the fat weight, dolomite - 2% of the fat weight, magnesium silicate - 1% of the fat weight.
EFFECT: invention allows to enhance the quality and simplify the technique of deep frying fat purification and reduce adsorbent quantity.
1 tbl, 1 dwg
FIELD: food industry.
SUBSTANCE: method involves hydrofuse separation into fractions by way of an activator introduction into the hydrofuse, the mixture stirring and settling. One preliminarily determines the volume Vhf, water saturation coefficient Kw.hf, hydrogen index of initial hydrofuse pHhf and isoelectric point of hydrofuse protein pHis. If pHhf parameter is more then 5.0 units (slightly acidic hydrofuse) hydrofuse is heated up to 90-95°C; the activator represented by orthophosphoric acid is gradually introduced in small portions; under control, the hydrogen index is conditioned to pHhf value equal to 5. For water electrochemical activation one produces anolyte required for obtainment of pH value parameter corresponding to isoelectric state of protein pHis that is determined from the formula:
EFFECT: invention allows to simplify the processing process and enhance efficiency of phosphatides and oil extraction from hydrofuse.
FIELD: food industry.
SUBSTANCE: invention relates to fat-and-oil industry and may be used for vegetable oils purification. The method envisages hydration with an electrolytic solution, phosphatide emulsion separation from oil, neutralisation with water electrolysate with pH>7 with addition of salt to produce activated salt solution with concentration equal to 0.1-1% and neutralised oil separation. Then oil is hydrated by way of stirring with formation of centrifugal flows with vortices inside the flows; then one performs settling, drying and deaerating in vacuum under a pressure of 40-50 kPa. At first one performs oil pouring into the reactor and addition of water anolyte with pH<7 in an amount of 1-8% of the oil weight, heating the mixture up to 65-80°C, vacuumising the reactor to a pressure equal to 40-50 kPa. According to the other method, after heating the reactor is filled with an inert gas. Then one simultaneously performs mixing of water with oil in the vacuumised reactor with a rotor at a rotation rate of 2000-20000 rpm and vibration impact on the reactor body. Then vibration impact frequency produces an even number of lengths of waves fitting within the reactor diameter length. This ensures creation of the mixture additional oscillations crosswise to the vortex flow till formation of an ultradisperse emulsion with particles sized 0.1-0.5 mcm.
EFFECT: invention allows to reduce oil oxidation in the process of refining and increase the oil yield.
2 cl, 1 tbl, 4 ex
FIELD: food industry.
SUBSTANCE: method involves separation into fractions by way of an activating agent addition, the mixture stirring and settlement; for production of a hydrofuse batch, one determines the hydrofuse volume, water saturation ratio, pH index of source hydrofuse and source hydrofuse proteins isoelectric state value. If pH index of source hydrofuse pHhf<3.7, an activating agent is introduced into hydrofuse represented by crystalline culinary salt, its weight determined from the formula:
EFFECT: invention allows to enhance efficiency of phosphatides isolation from hydrofuse, reduce energy costs as well as improve the production environmental safety due to exclusion of chemical reagents represented by acids and alkalis.
FIELD: food industry.
SUBSTANCE: method for clearing vegetable oils from waxes envisages oil freezing out with addition of accessory filter powders. Then oil is maintained under low temperature conditions; then spent filter powder with wax-containing sediment is separated from the cleared vegetable oil. The spent separated filter powder is subjected to regeneration by way of maintenance in UHF electromagnetic field with radiation frequency equal to 2450 MHz, specific power equal to 800-1000 W/kgduring 8-15 minutes with simultaneous impact of ultrasound with specific power equal to 15-17 W/cm2 and oscillation frequency equal to 60-80 kHz. Then the spent filter powder is separated into a wax fat product and regenerated filter power. The regenerated filter powder is repeatedly used in subsequent cycles of oil freezing out.
EFFECT: invention allows to improve cleared oil quality due to reduction of peroxide and anisidine compounds content, increase oil safe storage life, enhance performance of equipment for regeneration of spent powder for freezing out operations.
4 tbl, 2 ex
SUBSTANCE: for the obtained amount of hydrofuse with a known volume (Vhf) preliminarily determined are: hydrogen parameter of an initial hydrofuse (pHhf) and percentage of water (Kwhf) in it, 6 isoelectric point of a hydrofuse protein (pHis). In an industrial installation for electrochemical water activation produced is a required volume of alkali catholyte (Vc) with a fixed value of hydrogen parameter (pHc) with pHhf<pHis or a required amount of acid anolyte (Va) with the fixed value of hydrogen parameter (pHa) with pHhf>pHis on condition of addition of the required volume of catholyte or anolyte into hydrofuse and achievement of pH parameter value, corresponding to the isoelectric state of the protein (pHis). In the isoelectric state, the protein, contained in hydrofuse, loses its emulsifying properties and ability to be solved in water, contributing in this way to efficient separation of phospholipid concentrate. The required volume of catholyte Vc with the fixed value of hydrogen parameter pHc is calculated by formula: (1)
EFFECT: method improvement.
FIELD: food industry.
SUBSTANCE: invention refers to fat-and-oil industry. The method includes production of a fat solution by way of dissolving a fat-based material in a solvent. Then one proceeds with crystallisation and removal of the high melting-point fraction by way of the fat solution maintenance at a temperature of 10 - 25°C. The high melting-point fraction has a melting temperature equal to 26 - 40°C. Then one proceeds with crystallisation and collection of the medium melting-point fraction by way of the remaining fat solution maintenance at a temperature of 0 - 15°C. The medium melting-point fraction has a melting temperature equal to 15 - 26°C. This results in production of solid butter containing at least 85 wt % of 1,3-distearoyl-2-oleoylglycerin (SOS triacylglycerides).
EFFECT: invention allows to reduce fat treatment time with production of SOS solid butter and to enhance organoleptic characteristics of confectionary products produced using the proposed SOS solid butter.
7 cl, 5 dwg, 3 tbl, 3 ex
FIELD: medicine, pharmaceutics.
SUBSTANCE: invention refers to microencapsulation of water-soluble preparations, particularly to encapsulation of common jujube possessing the therapeutic properties. The method for common jujube encapsulation involves dispersing common jujube powder suspension in isopropanol in the presence of the preparation E472 and precipitating with carbon tetrachloride as a non-solvent. There are produced microcapsules containing common jujube as a core in xanthane gum as a shell in core:shell ratio 1:3, 1:1 and 3:1 with 100% yield.
EFFECT: invention provides simplifying and accelerating the microencapsulation process and higher weight yield.
FIELD: medicine, pharmaceutics.
SUBSTANCE: invention relates to the field of medicine and describes a method of obtaining ferrocene microcapsules, where xanthan gum is used as an envelope for the microcapsules, characterised by the fact that a suspension of 100 mg of ferrocene in 2 ml of benzene is dispersed into a suspension of xanthan gum in the presence of 0.01 g of E472 c preparation with mixing, with the addition of 5 ml of acetone and 0.5 ml of water; the obtained suspension is filtered and dried at room temperature.
EFFECT: invention provides the simplification and acceleration of the process of obtaining the microcapsules and increase of output by weight.
1 dwg, 2 ex
FIELD: medicine, pharmaceutics.
SUBSTANCE: invention refers to medicine, particularly to a method for ferrocene encapsulation characterised by the fact that a microcapsule coating is carrageenan, whereas a non-solvent is ethanol when producing microcapsules by physical-chemical non-solvent addition.
EFFECT: implementing the invention enables simplifying and accelerating the process of encapsulation and increasing weight yield.
SUBSTANCE: calcium carbonate or magnesium carbonate is dissolved in isopropanol and the obtained solution is added to a solution of sodium alginate in isopropanol in the presence of E472c while stirring at a rate of 1000 rps. The calcium carbonate or magnesium carbonate and sodium alginate are taken in weight ratio of 1:1 or 1:3. Chloroform is then added. The obtained suspension of microcapsules is filtered and dried. The process is carried out at 25°C for 20 minutes.
EFFECT: simple and faster process of producing microcapsules, reducing losses when producing microcapsules, and high mass output.
FIELD: food industry.
SUBSTANCE: method is as follows: 100 mg of "green apple" flavouring agent is dissolved in 1 ml of dimethylsulphoxide; the produced mixture is dispersed into sodium alginate suspension in butanol, the suspension containing 300 mg of sodium alginate in the presence of 0.01 g of E472c preparation, under stirring conditions. Then one performs additional pouring of 3 ml of toluene and 1 ml of water; the produced suspension is filtered out and dried at room temperature.
EFFECT: microcapsules manufacture process simplification and weight yield increase.
SUBSTANCE: suspension of 100 mg of fullerene C60 in 2 ml of ethanol is dispersed into a suspension of cappa-carrageenan in butanol, which contains 100 mg or 300 mg of cappa-carrageenan in the presence of 0.01 g of the preparation E472c with mixing. Then 5 ml of toluene and 0.5 ml of water are added, the obtained suspension is filtered and dried at room temperature.
EFFECT: simplification and acceleration of the process of obtaining microcapsules and an increase of the output by weight.
1 dwg, 2 ex
SUBSTANCE: invention relates to field of microcapsulation of heterocyclic compounds of triazine series. Method of obtaining microcapsules of triazine series pesticides is characterised by the fact that 0.1 g of triazine series pesticide and 0.02 g of E472c preparation as emulsifying agent are added to 10 g of 5% water solution of polyvinyl alcohol (PVA) and obtained mixture is subjected to mixing. Reaction mixture components are dissolved until transparent solution is formed after which 5 ml of carbinol as the first precipitating agent and then 10 ml of isopropanol as the second precipitating agent are added slowly drop-by-drop. After that, obtained suspension of microcapsules is kept for 1 minute, filtered on filter, washed with propanol several times, dried, with method being realised at 25°C without special equipment.
EFFECT: simplification of the process of obtaining microcapsules and increase output by weight.
SUBSTANCE: method of obtaining microcapsules of triazine series pesticides is characterised by the following: 0.1 g of triazine series pesticide and 0.02 g of E472c preparation as emulsifier are added to 10 g of 5% water solution of polyvinyl alcohol (PVA), and obtained mixture is subjected to mixing. After dissolution of reaction mixture components and formation of transparent solution 15 ml of isopropanol are very slowly drop-by-drop poured in, and obtained suspension of microcapsules is stayed for 1 minute, filtered on filter, washed several times with isopropanol and dried. Method is realised at 25°C without special equipment.
EFFECT: simplification of the process of obtaining microcapsules and increased output by mass.
SUBSTANCE: method is characterised by the fact that 100 mg of iron sulphate or zinc sulphate are dissolved in 1 ml of water and obtained mixture is dispersed into carrageenan solution in acetone, which contains 300 mg of carrageenan, in presence of 0.01 g of E472c preparation with mixing. After that, 2 ml of ethanol are added, obtained suspension is filtered and dried at room temperature, with realisation of the method without special equipment.
EFFECT: simplification and acceleration of the process of obtaining microcapsules and increase of output by mass.
SUBSTANCE: method is characterised by the fact that 100 mg of iron sulphate of zinc sulphate are dissolved in 1 ml of water and obtained mixture is dispersed into solution of kappa-karrageenan in dioxane, which contains 300 mg of kappa-karrageenan, in presence of 0.01 g of E472c preparation with mixing. After that, 2 ml of methylcarbinol are poured in, obtained suspension is filtered and dried at room temperature, with realisation of the method without special equipment.
EFFECT: simplification and acceleration of the process of obtaining microcapsules and increased output by mass.
SUBSTANCE: invention relates to the encapsulation of active ingredients and to processing textile materials. Claimed are: a method of processing textile materials, containing microcapsules of active ingredients, fibres and/or textile materials, obtained from the said method, and their cosmetic or pharmaceutical application and/or their application as a repellent.
EFFECT: claimed invention makes it possible to increase the active ingredient stability for an acceptable number of washings.
16 cl, 6 dwg