CN101347246A - Mineral matter additive agent for foodstuff and preparation and use thereof - Google Patents
Mineral matter additive agent for foodstuff and preparation and use thereof Download PDFInfo
- Publication number
- CN101347246A CN101347246A CNA2007100439663A CN200710043966A CN101347246A CN 101347246 A CN101347246 A CN 101347246A CN A2007100439663 A CNA2007100439663 A CN A2007100439663A CN 200710043966 A CN200710043966 A CN 200710043966A CN 101347246 A CN101347246 A CN 101347246A
- Authority
- CN
- China
- Prior art keywords
- food
- mineral matter
- mineral
- slurry
- 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.)
- Pending
Links
Abstract
The invention provides a mineral additive for food, a preparation method thereof and the application thereof. The mineral additive is a micro-capsulated granule with the grain diameter to be 0.02mum-0.5mum and is composed of a capsule shell and a core part embedded in the capsule shell; the core part comprises minerals and a dispersing agent, wherein, the minerals comprise one or more than one of calcium carbonate, calcium hydrogen phosphate, ferric pyrophosphate or ferric orthophosphate; the capsule shell is tri-polyglycerol ester or sucrose ester; and the dispersing agent is selected from sodium alginate, CMC or pure gelatin. In the invention, ultrafine crushing and surface treatment are carried out on the insoluble minerals, and then embedment treatment is performed, the composition obtained has good dispersion stability and no harmful effect on color, stability and flavor of food; as the grain diameter (0.02mum-0.5mum) is reduced, the bioavailability of the minerals is greatly improved.
Description
Technical field
The present invention relates to a kind of food additives, relate in particular to a kind of mineral additive that is used for food.
Technical background
In recent years, the problem of the absorption wretched insufficiency of crowd's dietary calcium and iron has caused extensive concern, and therefore various calcium iron fortified food products arise at the historic moment.
At present, people use two class Creta Preparatas usually when carrying out the calcium reinforcement, and a kind of is water-insoluble, as calcium carbonate, and milk calcium, calcium citrate etc.; A kind of is water miscible, as calcium lactate etc.The calcium agent proportion of last class is greater than water and particle is thicker relatively, inevitably can produce sedimentation problem when in food liquid, using, in order to address this problem, common way is to add a certain amount of emulsion stabilizer, rely on the supporting effect that changes viscosity to be effective, such as MCC (microcrystalline cellulose), carragheen etc., adopt this class material that two defectives are arranged, one is to cost an arm and a leg, one is the quality instability between the different manufacturers different batches, stablizes for manufacturing cost and product and brings very big pressure; In addition on the one hand, calcium carbonate, small fluctuation on this class calcium agent producing process of milk calcium, will give its surface nature such as isoelectric point etc., bring very big change, cause same stable emulsifying agent prescription, variation has taken place in the supplier of any raw material or calcium carbonate, will carry out the redesign of stable emulsifying agent prescription again.Aspect taste, except the milk calcium of costliness has good mouthfeel, the lime taste of ordinary calcium carbonate, grittiness; The bitter taste of soluble calcium salt all is that food calcium is strengthened very real problem.In order to solve sensory issues, taste modifying agent, essence and flavoring agent all will use in a large number, when having changed the taste of food own, have also increased manufacturing cost.
In addition, hypoferric anemia also has very big crowd in China, and is especially especially serious in pregnant woman and teenager women.A lot of experiences show that it is to improve the very effective method of hypoferric anemia that food is carried out the iron reinforcement.In the iron strengthening process, the iron of solubility, as ferrous sulfate, though ferrous lactates etc. have high bioavailability, can be to the color and luster of food, stability, local flavors etc. all have a negative impact; And insoluble iron, as ferric pyrophosphate, though ferric orthophosphates etc. are more stable in food, better flavor, its bioavilability is relatively low.
Therefore, providing a kind of mineral additive that is used for food of modification is the very expectation of people institute.
Summary of the invention
The purpose of this invention is to provide a kind of mineral additive that is used for food and its production and application,, satisfy people's needs to overcome the above-mentioned defective that prior art exists.
The mineral additive that is used for food of the present invention is characterized in that for a kind of particle diameter being the microencapsulation particle of 0.02 μ m～0.5 μ m, partly is made of capsule skin and the core that is embedded in the capsule skin;
Said core partly comprises mineral matter and dispersant, and said mineral matter comprises more than one in calcium carbonate, calcium monohydrogen phosphate, ferric pyrophosphate or the ferric orthophosphate;
Said capsule skin is three polyglycerol esters or sucrose fat;
The effect of said dispersant is, makes mineral matter have good dispersion stabilization, and local flavor is not had harmful effect, and said dispersant is selected from sodium alginate, CMC or pure glue, and the weight of dispersant is 0.5～2% of mineral matter;
Its component and parts by weight content are:
10～40 parts of capsule skins, 60～90 parts in mineral matter.
Preferably, in the capsule skin of mineral additive and the core part, also comprise sucrose or dextrin;
The preparation method who is used for the mineral additive of food of the present invention comprises the steps:
(1) said mineral matter being mixed with to weight content is 10～40% slurry, adds dispersant, adopts grinder to grind, and obtaining average grain diameter is the mineral matter slurry of 0.08 μ m～0.2 μ m;
(2) mineral matter slurry that step (1) is obtained adds the capsule leather material under 75～85 ℃ of conditions, mix, and carries out spray-drying then, and the spray-drying optimum condition is: 200～220 ℃ of EATs, 85～95 ℃ of leaving air temps.
Said mineral matter slurry is calcium carbonate slurry, calcium monohydrogen phosphate slurry, ferric pyrophosphate slurry or ferric phosphate sizing agent.
Said calcium carbonate slurry, calcium monohydrogen phosphate slurry, ferric pyrophosphate slurry or ferric phosphate sizing agent all can adopt conventional method to be prepared.
Preferably, in the step (2), behind the adding capsule leather material, add sucrose or dextrin, to adjust the content of mineral matter.
The invention has the beneficial effects as follows very significant:
The present invention is with the ultra-fine grinding of insoluble mineral matter process, carry out surface treatment then, carry out embedding treatment again, the composition that obtains has good dispersion stabilization, to the color and luster of food, stability, local flavors etc. do not have harmful effect, and reduce (the 0.02 μ m～0.5 μ m) owing to granularity will improve the bioavilability of these mineral matters greatly.
The specific embodiment
Embodiment 1
The employing milk of lime of 660g is added in the 1000ml beaker through the synthetic calcium carbonate slurry (weight solids content 15%) that obtains of carbonization, add 300mlCMC sodium solution (weight concentration 1%), stir the back and adopt sand mill to carry out wet lapping, up to obtaining the calcium carbonate superfine powder slurry of weight average particle diameter at 0.14 μ m.
This slurry is stirred being heated under 70 ℃ of conditions, and the three polyglycerol ester emulsions of adding 100ml 5% (weight), add 10g sucrose and 10g maltodextrin after stirring 20min, slurry becomes fine powder with OPD-8 type spray dryer drying 210 ℃ of EATs under 90 ℃ of conditions of leaving air temp.The powder calcium carbonate content that obtains is 77.5%.
Adopt Q/IDYC 13-2007-4.3 standard to detect, this fine powder is dispersed in again has good dispersion stabilization in the water, and its 1% aqueous dispersions the upper strata is not clarified the water layer appearance in sedimentation after 72 hours.
Embodiment 2
The ferric pyrophosphate slurry that 300g ferrum sulfuricum oxydatum solutum and sodium pyrophosphate neutralization reaction are obtained is removed the filter cake of impurity through washing, dispersed with stirring is in the pure sol solution of 4% (weight) of 1500ml, the back employing sand mill that stirs carries out wet lapping, up to obtaining the ferric pyrophosphate slurry of weight average particle diameter, (weight solids content 10-40%) at 0.02 μ m
This slurry is stirred being heated under 60 ℃ of conditions, and sucrose fat (HLB=11) emulsion of adding 150ml 10% (weight), add 20g sucrose and 20g maltodextrin after stirring 20min, slurry becomes fine powder with OPD-8 type spray dryer drying 217 ℃ of EATs under 85 ℃ of conditions of leaving air temp.The powder ferric pyrophosphate content that obtains is 62.2%.
Adopt the Q/IDYC13-2007-4.3 standard to detect, this fine powder is dispersed in again has good dispersion stabilization in the water, and its 1% aqueous dispersions the upper strata is not clarified the water layer appearance in sedimentation after 72 hours.
Embodiment 3
With the calcium carbonate powder that obtains among the embodiment 1 addition according to 50mg/100ml (in element calcium), the 1.61g powder is added in the commercially available pure fresh milk of 1000ml, through being heated to after the high speed shear about 60 ℃, homogeneous under the 20mPa condition, the high calcium milk that obtains is sterilized according to well-established law, cooling is preserved in sealed glass jars.This high calcium milk does not have obvious calcium precipitate and mouthfeel and pure fresh milk basically identical occur after preserving 5 days under 4 ℃～7 ℃ low temperature.
Embodiment 4
With obtain among the embodiment 1 through the calcium carbonate powder of specially treated addition according to 50mg/100ml (in element calcium), 1.61g powder and 0.1g microcrystalline cellulose are added in the commercially available pure fresh milk of 1000ml, through being heated to after the high speed shear about 60 ℃, homogeneous under the 20mPa condition, the high calcium milk that obtains is according to 137 ℃, 3s carries out the UHT sterilization, and cooling is preserved in sealed glass jars.After this high calcium milk is preserved 30 days at normal temperatures, do not have obvious calcium precipitate and mouthfeel and plain chocolate basically identical occur.
Embodiment 5
Obtain among the embodiment 2 through the ferric pyrophosphate powder of specially treated addition according to 20mg/kg (in elemental iron), the 0.13g powder is added in the commercially available pure fresh milk of 1000ml, through being heated to after the high speed shear about 60 ℃, homogeneous under the 20mPa condition, the high ferro milk that obtains is according to 137 ℃, 3s carries out the UHT sterilization, and cooling is preserved in sealed glass jars.After this high ferro milk is preserved 30 days at normal temperatures, do not have obvious yellow iron precipitation and good mouthfeel, no iron taste road occur.
To embodiment 1
With the addition of ordinary calcium carbonate powder according to 50mg/100ml (in element calcium), 1.25g powder and 1g microcrystalline cellulose are added in the commercially available pure fresh milk of 1000ml, through being heated to after the high speed shear about 60 ℃, homogeneous under the 20mPa condition, the high calcium milk that obtains is sterilized according to well-established law, cooling is preserved in sealed glass jars.This high calcium milk has obvious calcium precipitate to occur after preserving 5 days under 4 ℃～7 ℃ low temperature, and tasting has obvious astringent taste.
The comparative example 2
With the addition of common ferric pyrophosphate powder according to 20mg/kg (in elemental iron), the 0.08g powder is added in the commercially available pure fresh milk of 1000ml, through being heated to after the high speed shear about 60 ℃, homogeneous under the 20mPa condition, the high ferro milk that obtains is according to 137 ℃, 3s carries out the UHT sterilization, and cooling is preserved in sealed glass jars.After this high ferro milk is preserved 30 days at normal temperatures, there is obvious yellow iron precipitation to occur, and obvious iron taste road is arranged.
Claims (8)
1. be used for the mineral additive of food, it is characterized in that,, partly constitute by capsule skin and the core that is embedded in the capsule skin for a kind of particle diameter is the microencapsulation particle of 0.02 μ m～0.5 μ m;
Said core partly comprises mineral matter and dispersant, and said mineral matter comprises more than one in calcium carbonate, calcium monohydrogen phosphate, ferric pyrophosphate or the ferric orthophosphate;
Said capsule skin is three polyglycerol esters or sucrose fat;
Said dispersant is selected from sodium alginate, CMC or pure glue.
2. the mineral additive that is used for food according to claim 1 is characterized in that, its component and parts by weight content are: 10～40 parts of capsule skins, 60～90 parts in mineral matter.
3. the mineral additive that is used for food according to claim 1 is characterized in that, the weight of dispersant is 0.5～2% of mineral matter.
4. the mineral additive that is used for food according to claim 1 is characterized in that, in the capsule skin of mineral additive and the core part, also comprises sucrose or dextrin.
5. each described method that is used for the mineral additive of food of preparation claim 1～4 is characterized in that, comprises the steps:
(1) with said mineral matter preparation becoming slurry, add dispersant, adopt grinder to grind, obtaining average grain diameter is the mineral matter slurry of 0.08 μ m～0.2 μ m;
(2) mineral matter slurry that step (1) is obtained adds the capsule leather material under 75～85 ℃ of conditions, mix, and carries out spray-drying then, and the spray-drying optimum condition is: 200～220 ℃ of EATs, 85～95 ℃ of leaving air temps.
6. method according to claim 5 is characterized in that, it is 10～40% slurry that said mineral matter is mixed with to weight content.
7. method according to claim 5 is characterized in that, in the step (2), behind the adding capsule leather material, adds sucrose or dextrin again, to adjust the content of mineral matter.
8. each described application that is used for the mineral additive of food of claim 1～4 is characterized in that, is used for food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100439663A CN101347246A (en) | 2007-07-18 | 2007-07-18 | Mineral matter additive agent for foodstuff and preparation and use thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100439663A CN101347246A (en) | 2007-07-18 | 2007-07-18 | Mineral matter additive agent for foodstuff and preparation and use thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101347246A true CN101347246A (en) | 2009-01-21 |
Family
ID=40266359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100439663A Pending CN101347246A (en) | 2007-07-18 | 2007-07-18 | Mineral matter additive agent for foodstuff and preparation and use thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101347246A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690590B (en) * | 2009-10-15 | 2012-06-27 | 南宁富莱欣生物科技有限公司 | Health-care food of iron zinc calcium tablets and production method thereof |
| CN103876161A (en) * | 2014-02-24 | 2014-06-25 | 南通励成生物工程有限公司 | Special production method for extruding slightly soluble mineral substances for intensifying rice |
| CN104082754A (en) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | Production method for ferric pyrophosphate |
| CN106174592A (en) * | 2016-07-13 | 2016-12-07 | 南通中兴多元复合钢管有限公司 | Mineral additive and its preparation method and application |
| CN107518235A (en) * | 2017-08-22 | 2017-12-29 | 郑州瑞普生物工程有限公司 | A kind of suspension ferric pyrophosphate production method |
-
2007
- 2007-07-18 CN CNA2007100439663A patent/CN101347246A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690590B (en) * | 2009-10-15 | 2012-06-27 | 南宁富莱欣生物科技有限公司 | Health-care food of iron zinc calcium tablets and production method thereof |
| CN103876161A (en) * | 2014-02-24 | 2014-06-25 | 南通励成生物工程有限公司 | Special production method for extruding slightly soluble mineral substances for intensifying rice |
| CN103876161B (en) * | 2014-02-24 | 2017-07-14 | 南通励成生物工程有限公司 | A kind of production method for the slightly solubility mineral matter for being exclusively used in coldworking strengthened rice |
| CN104082754A (en) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | Production method for ferric pyrophosphate |
| CN106174592A (en) * | 2016-07-13 | 2016-12-07 | 南通中兴多元复合钢管有限公司 | Mineral additive and its preparation method and application |
| CN107518235A (en) * | 2017-08-22 | 2017-12-29 | 郑州瑞普生物工程有限公司 | A kind of suspension ferric pyrophosphate production method |
| CN107518235B (en) * | 2017-08-22 | 2021-02-26 | 郑州瑞普生物工程有限公司 | Production method of suspended ferric pyrophosphate |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1696749B1 (en) | Beverages and their preparation | |
| CN101347246A (en) | Mineral matter additive agent for foodstuff and preparation and use thereof | |
| CN109805337B (en) | Citrus flavor additive containing polymethoxyflavone and preparation method thereof | |
| EP1694141B2 (en) | Beverages and their preparation | |
| EP0517423B1 (en) | Readily-dispersible, Hydrocolloid containing agglomerates and process therefor | |
| KR20040045443A (en) | Foodadditive slurry composition and powder composition, and food composition containing these | |
| CN101731681A (en) | Method for producing walnut main agent | |
| CN103960373A (en) | Preparation method for bittern bean curd | |
| US20060198927A1 (en) | Food additive composition, and food composition containing same | |
| JP3504217B2 (en) | Food additive slurry composition and powder composition, and food composition containing these | |
| JP4042977B2 (en) | Method for producing food additive composition | |
| KR100974852B1 (en) | Inorganicparticlecontaining additive composition, process for producing the same, and food composition containing the additive composition | |
| CN106174592A (en) | Mineral additive and its preparation method and application | |
| CN107518235B (en) | Production method of suspended ferric pyrophosphate | |
| JP4066111B2 (en) | Water-insoluble or sparingly soluble mineral dispersion composition | |
| KR100698897B1 (en) | Calcium slurry composition for food additives and preparation method thereof | |
| EP3659969A1 (en) | Calcium carbonate, calcium carbonate preparation for food addition use, and food | |
| WO2012073848A1 (en) | Agent for imparting viscosity to liquid batter | |
| CN105192715A (en) | Mineral additive as well as preparation method and application thereof | |
| KR100839211B1 (en) | Composite of iron content and their manufacturing method | |
| JP2003235511A (en) | Method for producing calcium preparation composition for food addition and the calcium preparation composition for food addition | |
| JPS62242A (en) | Production of suspendible fine milk protein particle | |
| CN108713759A (en) | Native element additive and its preparation method and application | |
| JP2001186863A (en) | Food additive slurry composition, powder composition and food composition containing these compositions | |
| JP2018011582A (en) | Manufacturing method of granule of calcium salt and the granule |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20090121 |