FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (4): 102-106.

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Emulsify Technology Research of Korean Pine Seed Oil Microencapsulation

 WANG  Bing, LI  Ci-Li, LI  Hong-Tao   

  1. 1.Harbing University of Commerce;2.Heilongjiang Junior College of Water Conservancy
  • Online:2004-04-15 Published:2011-10-24

Abstract: The emulsify technology of Korean pine benevolence minute capsuleization of oil was studied in this text, the resultindicates it regards Carboxyl methylcellulose sodium (CMC) and dextrin of malt as wall material at single sweet ester and canesugar esterses as emulsifier produced powder pine seed oil of microencapsulation at wall materials content of 5%, wall materialratio (The mass ratio of CMC and malt dextrins) is 1:3, the ratio of pine seed oil and wall material at 0.25~0.5, emulsifiers of0.3%, it is above 80% of microencapsulating efficiency in spraying dried.

Key words: pine seed oil, microencapsulation, emulsification stability