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WO2006016713A1 - Microcapsule utilisant de la pectine comme matériau d’enrobage - Google Patents

Microcapsule utilisant de la pectine comme matériau d’enrobage Download PDF

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Publication number
WO2006016713A1
WO2006016713A1 PCT/JP2005/014975 JP2005014975W WO2006016713A1 WO 2006016713 A1 WO2006016713 A1 WO 2006016713A1 JP 2005014975 W JP2005014975 W JP 2005014975W WO 2006016713 A1 WO2006016713 A1 WO 2006016713A1
Authority
WO
WIPO (PCT)
Prior art keywords
pectin
oil
microcapsule
emulsion
capsule
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2005/014975
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English (en)
Japanese (ja)
Inventor
Yukiko Takakura
Kentarou Maruyama
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Publication of WO2006016713A1 publication Critical patent/WO2006016713A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
    • A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
    • A61K9/5005—Wall or coating material
    • A61K9/5021—Organic macromolecular compounds
    • A61K9/5036—Polysaccharides, e.g. gums, alginate; Cyclodextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

Definitions

  • the present invention relates to a microcapsule using pectin as a wall material.
  • Capsules are used for document protection, stabilization, and taste / odor masking of the ingredients contained in these foods.
  • hard capsules such as tablets, soft capsules, seamless capsules, and conventional microcapsules have a particle size of 0.3 mm to 2 cm. is there. Therefore, when these capsules are added to food, the texture changes.
  • Emulsion-type foods such as mayonnaise have a particle size of 5 m or less and cannot be perceived by the tongue when eating.
  • emulsion-type foods have problems in terms of heat stability / storage stability, difficulty in masking, and cost.
  • a microcapsule having a median diameter of 3 or less without using an emulsifier is also known (see Patent Document 2).
  • the manufacturing method is complicated, such as operations such as preliminary emulsification and pressure treatment.
  • Fine particles containing a natural polysaccharide and having an average particle size of 0.1 to 50 im are known (see Patent Document 3).
  • the present invention is a method for producing a multi-core pushcell, complicated steps such as membrane emulsification with a porous glass membrane, concentration adjustment step, and insolubilization step are required. In addition, since it is a multi-core capsule, the amount of encapsulation per capsule is reduced.
  • a WZOZW composite emulsion in which a water-soluble polymer such as a water-soluble polysaccharide is blended in an outer aqueous phase is known (see Patent Document 4). .
  • the emulsions of the invention include those having a median diameter as small as 20 to 200 nm, but the invention is characterized by the composition ratio of water, an oily component, and a lipophilic emulsifier.
  • an emulsifier is not only an essential component, but also the oily components that can be used are limited.
  • the coacervate method and the seamless method are mentioned as the capsule production method of the invention
  • polymer droplets coacervate
  • the thickness of the force cell is always larger than that of a single cell drop (see: Multi-layered gel at in / acacia microcapsules by compl ex coaservat ion me thod, Journal of chemical engineering of Japan, 793-798 vol. 30 No. 5 199 7).
  • the capsule particle diameter depends on the wettability of the nozzle diameter, it is difficult for the microcapsules of the present invention to have a particle diameter of several hundreds um or less.
  • the coacervate method means that insoluble core substance particles (oil, etc.) are dispersed in a polymer solution in advance, and then the concentration of the polymer Adjust the temperature, pH, and other variables to the values in the region where coacervation occurs to generate coacervate droplets, collect them on the surface of the core material particles, and manufacture micro force cells.
  • the particle size is large.
  • Patent Document 2
  • Patent Document 5
  • the present invention has been made to solve the above-described problems.
  • An object of the present invention is to provide a microcapsule.
  • O ZW emulsion was prepared with an aqueous phase containing pectin and an oil phase, and then mixed with polyvalent cations to encapsulate an oil-soluble substance, resulting in a median diameter.
  • the inventors have found that microcapsules having a diameter of 0.01 to 100 m can be produced, and have completed the present invention. More specifically, the inclusions are oil-soluble, the capsules are non-animal vectin, the surfactant-emulsifier is not essential as the capsule material, and the preparation is simple and stable. Good and oil per capsule It has been found that microcapsules with a large amount of inclusion are preferable.
  • the present invention is particularly useful in the fields of pharmaceuticals, foods, health foods, animal feeds, cosmetics, bath / toiletries, and the like.
  • the present invention relates to a wall material obtained by mixing 1) OZW emulsion with an aqueous phase and an oil phase containing 0.01 to 10% by weight of pectin, and then mixing polyvalent cations.
  • the wall material contains pectin calcium gel obtained by mixing calcium ions, contains oil-soluble substances, and has a median diameter of 0.
  • OZW emulsion is prepared and mixed with polyvalent cations. 1) to 5) of the mic mouth capsule characterized by adding pectin methylesterase, and 7) adding polyvalent cation after adding pectin methyl esterase 6) including microcapsules.
  • the present invention it is possible to manufacture a microcapsule having a size not perceived during eating, specifically, a median diameter of 100 m or less.
  • the inclusion is oil-soluble
  • the capsule wall material is non-animal vectin
  • a surfactant / emulsifier is not essential as the capsule material
  • preparation is simple
  • stability is good
  • the microcapsule means a capsule having a median diameter of 0.0 1 to 100 ⁇ .
  • the median diameter is preferably small from the viewpoint of the stability of the capsule and the fact that it can be ingested by humans.
  • the median diameter is preferably 10 0 ⁇ ⁇ ⁇ or less, more preferably 10 xm or less.
  • the active ingredient can be introduced into the microcapsule, but the median diameter is preferably 0.1 m or more from the viewpoint of the encapsulation efficiency.
  • the manufacturing method of the force pussel in the present invention is not limited as long as it can manufacture capsules having a median diameter of 0.01 to 100 m, and examples thereof include a method using ultrasonic waves, a stirring method, and a high pressure extrusion method.
  • the Capsules with a median diameter of 0.01 to 100 m cannot be manufactured by the seamless capsule manufacturing method using multi-tube nozzles, the coacervate manufacturing method, and the capsule manufacturing method by tableting. It cannot be used in the present invention.
  • the material used as the wall of the capsule is pectin.
  • the pectin concentration is 0.11 to 10% in the aqueous solution, more preferably 0.1 to 3%, and still more preferably 1 to 3%. If the pectin concentration is too high, it is not preferable in that the capsules aggregate, and if the pectin concentration is too low, the stability of the capsule is low, and it is not preferable in that the contained oil is separated.
  • the pectin as the capsule wall material is amidated in that the gel strength is increased by hydrophobic bonding.
  • the solution to be mixed with the aqueous phase is not particularly limited as long as it is an oil-soluble substance, but handling is more preferably edible oil from the viewpoint of cost and safety.
  • Producing microcapsules containing the target substance at one time without separately manufacturing the microcapsules and their inclusions by mixing the target substances such as drugs and edible nutritional components in advance with oil-soluble substances This is preferable.
  • the oil-soluble substance may be WZO emulsion, which is preferable in that it can contain a water-soluble drug, an edible nutritional component, and the like. In the text, unless otherwise noted, the contents of the microphone mouth capsule will be explained using hydrophobic examples.
  • the polyvalent cation is preferably a calcium ion.
  • the calcium ion concentration is from 0.01 to 100 OmM, more preferably 0.01. ⁇ 10-0 mM, more preferably 1 to 1 OmM. If the polyvalent cation concentration is too high, it is not preferable in terms of agglomeration of force capsules, and if the polyvalent cation concentration is too low, it is not preferable in terms of low capsule stability and separation of the encapsulated oil.
  • microcapsules can be formed by adding an emulsifier such as sugar ester, monodaliselide, sorbitan ester, etc., but in the present invention, the reason for safety, odor, cost, etc. when ingesting as a food or medicine Therefore, it is also characterized in that microcapsules can be formed stably even if the material for the capsule film does not contain an emulsifier.
  • the structure stability and inclusion stability against the heating load of the capsule are improved by reacting with pectin methylesterase (hereinafter sometimes referred to as PME) after preparation of the capsule.
  • PME pectin methylesterase
  • a polyvalent cation preferably calcium ion
  • the PME concentration is 2-30 OmP EU / ⁇ m 1, preferably 20-300 m PE UZml. If the PME concentration is too high, it is not preferable in that the capsules aggregate, and if the PME concentration is too low, it is not preferable in that the effect of improving the stability is small.
  • PEU is an abbreviation for Pectin Esterase Unit, which is a unit that indicates the ability of PME 1 m 1 to decompose methine methyl ester and produce lm mo 1 acid per minute.
  • the concentration is 20 mM, more preferably 1 to 1 OmM. If the calcium ion concentration is too high, it is not preferable in that the capsules aggregate, and if the calcium ion concentration is too low, it is not preferable in that the effect of improving the stability is small. If calcium ions are not added, free force lupoxyl groups that are not chelated to calcium ions become excessive, and force cells are aggregated or force wall surfaces are weakened.
  • Pectin (trade name “LM-104AS”, manufactured by CPKelco JAPAN) and deionized water were mixed to prepare a 2% aqueous pectin solution.
  • 2% pectin aqueous solution add 27 ml of 2% pectin aqueous solution and 3 ml of soybean oil (Ajinomoto Oil Co., Ltd.) to a 50 ml stainless steel tube, and heat the sonicator with the ice around the stainless steel tube S on ifier 2 50 (manufactured by BRANSON) was used for 2 minutes at an output of 145 W.
  • Example 2 a microcapsule dispersion produced by the same method as in Example 1 using each wall material and each cation was prepared.
  • Oil encapsulation rate of each microcapsule (%) (Each sample was centrifuged to separate the oil not contained in the capsule, and the amount of oil contained was measured, and the ratio of the amount of oil contained in the total oil amount was obtained. The content was determined by the Soxhlet method), the median diameter (; m), and the number of capsules (X10 12 / L). The results are shown in Table 1. Table 1: Effect of wall materials on microcapsules
  • Table 1 shows that PGA, ⁇ -carrageenan, carrageenan, gelatin and arabic gum have small oil inclusion ratios of 30% or less, while pectin has an oil inclusion ratio of 9 7% and alginic acid has It was found that the encapsulation rate of oil was 94% and the encapsulation rate was large and preferable. In particular, vectin is preferable because it has a median diameter as small as 1 m, and the number of capsules is as large as 150 ⁇ 10 12 / L, which proves promising as a microcapsule material. (Example 3)
  • Pectin (trade name: LM-104AS, manufactured by CPKelco JAPAN) and deionized water were mixed to prepare a 2% aqueous pectin solution.
  • 7.3 mM calcium chloride 6 ml 1 was added for 1 minute to obtain a milky white dispersion.
  • Microcapsules were prepared in the same manner as in Example 1, except that they were changed to%, 0.2%, 2%, and 5%.
  • Table 2 shows the particle size of each microcapsule.
  • the numbers shown in the table indicate the median diameter ( ⁇ m) unless otherwise specified.
  • the gel was severely gelled and the sample became one lump, and the particle size distribution measurement impossible was indicated as “aggregation”.
  • Table 2 Capsule median diameter using pectin
  • microcapsule stability by the degree of esterification of pectin and the presence or absence of amide groups
  • pectin with varying degree of esterification (DE value) of 3 1, 3 4 and 3 6 Microcapsules were prepared in the same manner as in Example 1 using pectin whose types were changed to LMA and LMC. The prepared microcapsules were heat-treated at 120 ° C. for 30 minutes, and the stability before and after heating was evaluated.
  • Table 3 List of pectin esterification levels and types
  • LMC Low Methoxyl Conventional Pectin Table 4 shows the median diameter before and after heating and the number of capsules. All of the microcapsule dispersions after preparation were white turbid liquids without separation. After heating, LMA (amidation type) was stably dispersed, but both LCG 12 CG and 13 CG were separated. Table 4: Change in median diameter and number of capsules before and after heating
  • PME concentrations of 50 OmPEU / m 1 are all calcium chloride concentrations
  • PME concentrations of 25 OmP EU / m 1 are 15 mM or more of calcium chloride
  • other PME concentrations are 25 mM or more of chloride. It was found that the whole gelled with calcium.
  • a microcapsule dispersion prepared by the same method as in Example 1 was mixed with a PME solution having a changed concentration, and then a sample added with 7 mM calcium chloride lm 1 and an additive-free sample were prepared (all pH 4). This was heated at 120 ° C for 30 minutes, and the median g before and after heating was measured.
  • Mixed PME Product name: NOVO SHAPE, manufactured by NOPOSYM
  • Concentration is 0, 2.5, 25, 25 OmPEU / m 1 Met. The results are shown in Table 6.
  • control (Cont.) Used was a micro cab cell produced by the production method of Example 1.
  • Table 6 Median diameter before and after heating with and without calcium chloride (zm)
  • microcapsules having a size that is not perceived during eating can be produced.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Pharmacology & Pharmacy (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Medicinal Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Nutrition Science (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Manufacturing Of Micro-Capsules (AREA)

Abstract

L’invention concerne une microcapsule. Après formation d'une émulsion huile/eau avec une phase aqueuse contenant de la pectine et une phase huileuse, des cations polyvalents sont mélangés dans l'émulsion huile/eau, produisant ainsi une microcapsule contenant une substance liposoluble et ayant un diamètre moyen de 0,01 à 100 µm.
PCT/JP2005/014975 2004-08-11 2005-08-10 Microcapsule utilisant de la pectine comme matériau d’enrobage Ceased WO2006016713A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2004234470A JP2006050946A (ja) 2004-08-11 2004-08-11 ペクチンを壁材とするマイクロカプセル
JP2004-234470 2004-08-11

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Publication Number Publication Date
WO2006016713A1 true WO2006016713A1 (fr) 2006-02-16

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JP (1) JP2006050946A (fr)
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102188037A (zh) * 2010-03-08 2011-09-21 宏芳香料（昆山）有限公司 一种微胶囊颗粒及其制备工艺
CN103271424A (zh) * 2013-05-28 2013-09-04 上海交通大学 一种香精微胶囊的制备方法
CN114869857A (zh) * 2022-05-12 2022-08-09 郑州大学第一附属医院 一种阿加曲班微粒、制剂及其制备方法
CN116634886A (zh) * 2020-11-30 2023-08-22 富士胶片株式会社 食用油内包微胶囊、微胶囊分散液、食用油内包微胶囊的制造方法及肉类替代品

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112314948A (zh) * 2020-10-26 2021-02-05 北京壹诺药业有限公司 一种包埋功能性油脂的微胶囊及其制备方法
EP4378318B1 (fr) * 2021-07-30 2025-07-02 FUJIFILM Corporation Composition de matière grasse et substitut de viande

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1179976A (ja) * 1997-07-15 1999-03-23 Takeda Chem Ind Ltd 徐放性製剤の製造法
JP2001238641A (ja) * 1999-12-22 2001-09-04 Nutrinova Nutrition Specialties & Food Ingredients Gmbh カプセル封入された多官能性生体内活性食物成分、その製造方法及びその使用方法
WO2002082924A1 (fr) * 2001-04-10 2002-10-24 Basf Health & Nutrition A/S Microcapsules
JP2003055219A (ja) * 2001-08-06 2003-02-26 Lion Corp マイクロカプセル並びに錠剤、食品用及び医薬品用配合剤
JP2005279458A (ja) * 2004-03-30 2005-10-13 National Food Research Institute エマルションの製造装置、反応装置、この反応装置を用いたマイクロカプセルの製造方法、マイクロチューブの製造方法およびマイクロチューブ

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1179976A (ja) * 1997-07-15 1999-03-23 Takeda Chem Ind Ltd 徐放性製剤の製造法
JP2001238641A (ja) * 1999-12-22 2001-09-04 Nutrinova Nutrition Specialties & Food Ingredients Gmbh カプセル封入された多官能性生体内活性食物成分、その製造方法及びその使用方法
WO2002082924A1 (fr) * 2001-04-10 2002-10-24 Basf Health & Nutrition A/S Microcapsules
JP2003055219A (ja) * 2001-08-06 2003-02-26 Lion Corp マイクロカプセル並びに錠剤、食品用及び医薬品用配合剤
JP2005279458A (ja) * 2004-03-30 2005-10-13 National Food Research Institute エマルションの製造装置、反応装置、この反応装置を用いたマイクロカプセルの製造方法、マイクロチューブの製造方法およびマイクロチューブ

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102188037A (zh) * 2010-03-08 2011-09-21 宏芳香料（昆山）有限公司 一种微胶囊颗粒及其制备工艺
CN103271424A (zh) * 2013-05-28 2013-09-04 上海交通大学 一种香精微胶囊的制备方法
CN116634886A (zh) * 2020-11-30 2023-08-22 富士胶片株式会社 食用油内包微胶囊、微胶囊分散液、食用油内包微胶囊的制造方法及肉类替代品
CN114869857A (zh) * 2022-05-12 2022-08-09 郑州大学第一附属医院 一种阿加曲班微粒、制剂及其制备方法

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