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首页> 外文期刊>Journal of Microencapsulation: Microcapsules Liposomes Nanoparticles Microcells Microspheres >Wax encapsulation of water-soluble compounds for application in foods
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Wax encapsulation of water-soluble compounds for application in foods

机译：用于食品的水溶性化合物的蜡包封

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摘要

Water-soluble ingredients have been successfully encapsulated in wax using two preparation techniques.The first technique('solid preparation')leads to relatively large wax particles.The second technique('liquid preparation')leads to relatively small wax particles immersed in vegetable oil.On the first technique:stable encapsulation of water-soluble colourants(dissolved at low concentration in water)has been achieved making use of beeswax and PGPR.The leakage from the capsules,for instance of size 2 mm,is about 30% after 16 weeks storage in water at room temperature.To form such capsules a minimum wax mass of 40% relative to the total mass is needed.High amounts of salt or acids at the inside water phase causes more leaking,probably because of the osmotic pressure difference.Osmotic matching of inner and outer phase can lead to a dramatic reduction in leakage.Fat capsules are less suitable to incorporate water soluble colourants.The reason for this could be a difference in crystal structure(fat is less ductile and more brittle).On the second technique:stable encapsulation of water-soluble colourants(encapsulated in solid wax particles)has been achieved making use of carnauba wax.The leakage from the capsules,for instance of size 250 mm,is about 40% after 1 weeks storage in water at room temperature.
机译：水溶性成分已通过两种制备技术成功地封装在蜡中。第一种技术（``固体制备''）导致蜡颗粒相对较大;第二种技术（``液体制备''）导致浸入植物油中的蜡颗粒相对较小在第一种技术上：使用蜂蜡和PGPR稳定地溶解了水溶性着色剂（低浓度溶解于水中）。从胶囊中漏出的液体（例如2 mm大小）在16次后约为30％室温下在水中储存数周。要形成这种胶囊，需要的蜡质量相对于总质量的最低要求为40％。内部水相中大量的盐或酸会导致更多的泄漏，这可能是由于渗透压差所致。内外相的渗透匹配可显着减少渗漏，脂肪胶囊不太适合掺入水溶性着色剂，其原因可能是晶体结构不同第二种技术是：利用巴西棕榈蜡，已经稳定地包封了水溶性色料（包封在固体蜡粒中）。从胶囊中漏出，例如250号在室温下于水中储存1周后，mm约为40％。

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