Microcapsule technology is a kind of micro- or nano-scale micro-particle products, which uses natural or synthetic polymer materials as micro-capsule wall materials to encapsulate solid and liquid pharmaceuticals, foods and chemical raw materials into capsule core materials. New technology, new technology. Has been applied in many fields such as medicine, food, fine chemicals. The fat is prone to uneven seasoning during use, easy to oxidize for a long time, and its odor is easy to volatilize. However, microcapsule technology can avoid these shortcomings, and the oil is isolated from the external environment to maximize the color, aroma and taste of the food. And biological activity, to prevent the destruction of nutrients in processing and storage ; it can also mask the odor of certain materials or convert the odors and liquids that were difficult to process and store into a more stable solid form, thereby preventing and delaying the occurrence of deterioration.
At present, there are many cases of microcapsule embedding for oils and fats. Li Suyun [1] uses microcapsule embedding method to use pepper and pepper mixed oleoresin as core material, and gum arabic and maltodextrin as wall materials effectively improve pepper oil. Shelf life; Liu Hui [2] using celery seeds as raw materials, using supercritical extraction method to obtain celery seed oil as core material, gelatin and cyclodextrin as wall materials to prepare higher yield microcapsule products.
There are many methods for embedding. The embedding method commonly used in oils and fats is airflow physicochemical method, but the preparation process is complicated, the particle size, uniformity and shape consistency are poor (see Figure 1). However, Shanghai Baosheng Company brought us the gospel. The MP-180 high-pressure microcapsule molding device (see Figure 2) developed by Shanghai Baosheng Company has compact structure and convenient operation, and the prepared microcapsules have a regular spherical shape. Uniform size, smooth surface and high quality. It can effectively extend the shelf life of oils and fats.
references:
[1] Li Suyun, Zheng Zhihao, Gao Ruirui, et al. Application of microencapsulation technology in pepper and pepper compound seasoning oil[J]. Chinese Condiment, 2011, 36(12): 62-64.
[2]LIU Hui, LIU Changjiang, LI Bin. Study on Microencapsulated Celery Seed Oil[J]. Food Research and Development, 2009, 30(5): 30-32.
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