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1. WO2020087904 - PH-SENSITIVE STARCH-BASED MICROCAPSULE AND METHOD FOR PREPARATION THEREOF

Publication Number WO/2020/087904
Publication Date 07.05.2020
International Application No. PCT/CN2019/086180
International Filing Date 09.05.2019
IPC
A23L 29/30 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
29Foods or foodstuffs containing additives; Preparation or treatment thereof
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
A23L 33/15 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
15Vitamins
A23L 33/105 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
105Plant extracts, their artificial duplicates or their derivatives
A23L 33/12 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
115Fatty acids or derivatives thereof; Fats or oils
12Fatty acids or derivatives thereof
A23P 10/30 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
10Shaping or working of foodstuffs characterised by the products
30Encapsulation of particles, e.g. foodstuff additives
A23L 2/52 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
CPC
A23L 2/52
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
A23L 29/30
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
A23L 33/105
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
105Plant extracts, their artificial duplicates or their derivatives
A23L 33/12
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
115Fatty acids or derivatives thereof; Fats or oils
12Fatty acids or derivatives thereof
A23L 33/15
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
15Vitamins
A23P 10/30
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
10Shaping or working of foodstuffs characterised by the products
30Encapsulation of particles, e.g. foodstuff additives
Applicants
  • 江南大学 JIANGNAN UNIVERSITY [CN]/[CN]
Inventors
  • 洪雁 HONG, Yan
  • 蒋敏 JIANG, Min
  • 顾正彪 GU, Zhengbiao
  • 程力 CHENG, Li
  • 李兆丰 LI, Zhaofeng
  • 李才明 LI, Caiming
Agents
  • 哈尔滨市阳光惠远知识产权代理有限公司 HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD.
Priority Data
201811294700.001.11.2018CN
Publication Language Chinese (ZH)
Filing Language Chinese (ZH)
Designated States
Title
(EN) PH-SENSITIVE STARCH-BASED MICROCAPSULE AND METHOD FOR PREPARATION THEREOF
(FR) MICROCAPSULE À BASE D'AMIDON SENSIBLE AU PH ET SON PROCÉDÉ DE PRÉPARATION
(ZH) 一种pH敏感型淀粉基微胶囊及其制备方法
Abstract
(EN)
Provided are a pH-sensitive starch-based microcapsule embedded with a fat-soluble functional factor, and a method for preparation thereof, belonging to the field of preparation of starch-based hydrogel microcapsules. In the present method, starch is subjected to acid hydrolysis to obtain acidolysis carboxymethyl starch, then mixed with xanthan gum to obtain a compound solution of starch and colloid; then emulsifier and fat-soluble functional factor are added, and emulsification is performed to obtain an emulsion; drying is carried out to obtain microcapsules. The microcapsules prepared by the present method can resist the hydrolysis of gastric acid and enzymes in gastric juice, improving the bioavailability of fat-soluble functional factors in core material; the release rate in simulated gastric juice is only 20-40%, while the cumulative release rate in the human upper digestive tract (simulated gastric fluid and simulated intestinal juice) can reach 80-95%, solving problems such as the poor solubility of fat-soluble functional factors, easy oxidation, and low oral utilization; the invention can be used as a nutrition enhancer or food additive in beverages and other products, and has broad prospects for application.
(FR)
L'invention concerne une microcapsule à base d'amidon sensible au pH incorporée avec un facteur fonctionnel liposoluble, et son procédé de préparation, appartenant au domaine de la préparation de microcapsules d'hydrogel à base d'amidon. Dans le présent procédé, de l'amidon est soumis à une hydrolyse acide pour obtenir de l'amidon de carboxyméthyle d'acidolyse, puis mélangé avec de la gomme de xanthane pour obtenir une solution composée d'amidon et de colloïde; on ajoute ensuite un émulsifiant et un facteur fonctionnel liposoluble, et on procède à l'émulsification pour obtenir une émulsion; on procède au séchage pour obtenir des microcapsules. Les microcapsules préparées par le présent procédé peuvent résister à l'hydrolyse de l'acide gastrique et des enzymes dans le suc gastrique, ce qui améliore la biodisponibilité de facteurs fonctionnels liposolubles dans le matériau du noyau; le taux de libération dans le suc gastrique simulé n'est que de 20 à 40%, tandis que le taux de libération cumulé dans le tube digestif supérieur humain (fluide gastrique simulé et suc intestinal simulé) peut atteindre 80 à 95%, ce qui résout des problèmes tels que la faible solubilité des facteurs fonctionnels liposolubles, l'oxydation facile et la faible utilisation orale; l'invention peut être utilisée comme un optimiseur de nutrition ou un additif alimentaire dans les boissons et autres produits, et présente de larges perspectives d'application.
(ZH)
一种包埋脂溶性功能因子的pH敏感型淀粉基微胶囊及其制备方法,属于淀粉基水凝胶微胶囊制备领域。本方法将淀粉经酸解得到酸解-羧甲基淀粉,然后与黄原胶混合得到淀粉与胶体的复配溶液,再加入乳化剂、脂溶性功能因子,乳化制备得到乳化液,干燥后得到微胶囊。本方法制备得到的微胶囊能够抵御胃液中胃酸和酶的水解,提高芯材脂溶性功能因子的生物利用率,在模拟胃液中的释放率仅为20~40%,在人体上消化道(模拟胃液和模拟肠液)累积释放率可达80~95%,解决了脂溶性功能因子水溶性差、易被氧化以及口服利用率低等问题,可作为营养强化剂或者食品添加剂添加在饮料等产品中,应用前景广阔。
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