High-gingerol-content taste-masking micro-capsule and preparation method thereof
The invention provides a high-gingerol-content taste-masking micro-capsule and a preparation method thereof. The high-gingerol-content taste-masking micro-capsule is prepared from the following substances in parts by weight: 1-50 parts of a core material, 1-5 parts of an emulsifier, 1-3 parts of alg...
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| creator | LIU JIANMING YANG GANGZHU |
| description | The invention provides a high-gingerol-content taste-masking micro-capsule and a preparation method thereof. The high-gingerol-content taste-masking micro-capsule is prepared from the following substances in parts by weight: 1-50 parts of a core material, 1-5 parts of an emulsifier, 1-3 parts of alginate, 0.5-1 part of glycerin and 1-6 parts of calcium chloride, wherein the core material is an oily ginger extract (ginger oil, ginger essential oil, ginger extract and ginger oleoresin) containing gingerol. A first layer of micro-capsule is formed on the surface of the emulsifier and a core material, and then the first layer of micro-capsule is coated in ion embedded hydrogel formed by a G block and Ca of sodium alginate, so that a double-layer micro-capsule is finally formed. The glycerol can form hydrogen bonds with macromolecules on the outer wall of the formed micro-capsule to prevent the core material from entering an external system through intermolecular gaps of the wall material. According to the inv |
| format | Patent |
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The high-gingerol-content taste-masking micro-capsule is prepared from the following substances in parts by weight: 1-50 parts of a core material, 1-5 parts of an emulsifier, 1-3 parts of alginate, 0.5-1 part of glycerin and 1-6 parts of calcium chloride, wherein the core material is an oily ginger extract (ginger oil, ginger essential oil, ginger extract and ginger oleoresin) containing gingerol. A first layer of micro-capsule is formed on the surface of the emulsifier and a core material, and then the first layer of micro-capsule is coated in ion embedded hydrogel formed by a G block and Ca<2+> of sodium alginate, so that a double-layer micro-capsule is finally formed. The glycerol can form hydrogen bonds with macromolecules on the outer wall of the formed micro-capsule to prevent the core material from entering an external system through intermolecular gaps of the wall material. According to the inv</description><language>chi ; eng</language><subject>CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PERFORMING OPERATIONS ; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR RELEVANT APPARATUS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRANSPORTING</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210924&DB=EPODOC&CC=CN&NR=113424958A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210924&DB=EPODOC&CC=CN&NR=113424958A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIU JIANMING</creatorcontrib><creatorcontrib>YANG GANGZHU</creatorcontrib><title>High-gingerol-content taste-masking micro-capsule and preparation method thereof</title><description>The invention provides a high-gingerol-content taste-masking micro-capsule and a preparation method thereof. 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| language | chi ; eng |
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| subjects | CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR RELEVANT APPARATUS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING |
| title | High-gingerol-content taste-masking micro-capsule and preparation method thereof |
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