CN1422123A - 食品成分的包封 - Google Patents
食品成分的包封 Download PDFInfo
- Publication number
- CN1422123A CN1422123A CN01807580A CN01807580A CN1422123A CN 1422123 A CN1422123 A CN 1422123A CN 01807580 A CN01807580 A CN 01807580A CN 01807580 A CN01807580 A CN 01807580A CN 1422123 A CN1422123 A CN 1422123A
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- CN
- China
- Prior art keywords
- powder
- oil
- emulsion
- protein
- sugar
- 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.)
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Links
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
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- 229940029339 inulin Drugs 0.000 description 1
- 239000004816 latex Substances 0.000 description 1
- 229920000126 latex Polymers 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
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- 235000020978 long-chain polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
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- 229920001206 natural gum Polymers 0.000 description 1
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- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000010502 orange oil Substances 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 235000020944 retinol Nutrition 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
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- 239000007921 spray Substances 0.000 description 1
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- 238000003756 stirring Methods 0.000 description 1
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- 235000021147 sweet food Nutrition 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- 229940068778 tocotrienols Drugs 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
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- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000001892 vitamin D2 Nutrition 0.000 description 1
- 239000011653 vitamin D2 Substances 0.000 description 1
- MECHNRXZTMCUDQ-RKHKHRCZSA-N vitamin D2 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1\C[C@@H](O)CCC1=C MECHNRXZTMCUDQ-RKHKHRCZSA-N 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
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- 229940046010 vitamin k Drugs 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
- A23D9/05—Forming free-flowing pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/80—Emulsions
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/06—Making microcapsules or microballoons by phase separation
- B01J13/12—Making microcapsules or microballoons by phase separation removing solvent from the wall-forming material solution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
- Tea And Coffee (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
操作顺序 | 加热时的%酪蛋白-%糖浓度 | 蛋白质-糖溶液的热处理 | 游离脂肪(g/100g粉末) | 酸败味记分3周-35℃ |
含40%金枪鱼油、20%酪蛋白酸钠、2.5%乳糖、37.5%蔗糖的粉末 | ||||
回流(含乳糖)糖-油-均化 | 9.8~1.2 | 回流30min | 1.8 | 2.0 |
含40%金枪鱼油、20%酪蛋白酸钠、20%乳糖、20%蔗糖的粉末 | ||||
加热(不含糖)糖-油-均化 | 10~0 | 60℃-30min | 2.1 | 3.8 |
含40%金枪鱼油、20%酪蛋白酸钠、40%蔗糖的粉末 | ||||
加热(不含糖)糖-油-均化 | 10~0 | 60℃-30min | 2.8 | 3.8 |
含60%金枪鱼油、13.3%酪蛋白酸钠、13.3%乳糖、10.7%蔗糖、2.5%葡萄糖、0.12%果胶的粉末 | ||||
回流(含葡萄糖)油-糖-均化 | 8.2~1.5 | 回流30min | 7.4 | 1.8 |
含60%金枪鱼油、13.3%酪蛋白酸钠、13.3%乳糖、13.2%蔗糖、0.12%果胶的粉末 | ||||
加热(不含糖)糖-油-均化 | 10~0 | 60℃-30min | 3.3 | 3.5 |
乳液配方 | 加热时的%酪蛋白-%糖浓度 | 蛋白质-糖溶液的热处理 | 乳液尺寸D(0.5)μm |
酪蛋白酸钠-糖乳液 | |||
14.3%金枪鱼油、7.1%酪蛋白酸钠、0.9%乳糖、13.4%蔗糖 | 9.8~1.2 | 回流30(含乳糖) | 0.75 |
14.3%金枪鱼油、7.1%酪蛋白酸钠、7.1%乳糖、7.1%蔗糖 | 10~0 | 60℃-30min | 0.72 |
14.3%金枪鱼油、7.1%酪蛋白酸钠、14.3%蔗糖 | 10~0 | 60℃-30min | 0.65 |
添加了果胶的酪蛋白酸钠-糖乳液 | |||
21.4%金枪鱼油、4.7%酪蛋白酸钠、4.7%乳糖、3.8%蔗糖、0.9%葡萄糖、0.04%果胶 | 8.2~1.5 | 回流30min(含葡萄糖) | 1.74 |
21.4%金枪鱼油、4.7%酪蛋白酸钠、4.7%乳糖、4.7%蔗糖、0.04%果胶 | 10~0 | 60℃-30min | 0.59 |
乳液总固体物 | 加热时的%蛋白质-%糖浓度 | 蛋白质溶液的热处理 | 游离脂肪(g/100g粉末) | 酸败味记分3周-35℃ |
含60%金枪鱼油、13.3%酪蛋白酸钠、13.3%葡萄糖、13.3%乳糖的粉末 | ||||
36% | 10~0 | 60°-30min | 3.5 | 2.3 |
46% | 10~0 | 60°-30min | 7.5 | 3.8 |
含60%金枪鱼油、13.3%WPI、13.3%乳糖、13.3%蔗糖的粉末 | ||||
36% | 7~0 | 90℃-30min | 6.9 | 2.5 |
46% | 10~0 | 90℃-30min | 4.7 | 3.3 |
乳液总固体物 | 加热时的%蛋白质-%糖浓度 | 蛋白质溶液的热处理 | 乳液尺寸D(0.5)μm |
21%金枪鱼油、5%酪蛋白酸钠、5%葡萄糖、5%乳糖 | |||
36% | 7~0 | 60℃-30min | 0.53 |
27%金枪鱼油、6.3%酪蛋白酸钠、6.3%葡萄糖、6.3%乳糖 | |||
46% | 10~0 | 60℃-30min | 0.92 |
21%金枪鱼油、5%WPI、5%乳糖、5%蔗糖 | |||
36% | 7~O | 90℃-30min | 0.77 |
27%全枪鱼油、6.3%WPI、6.3%乳糖、6.3%蔗糖 | |||
46% | 10~0 | 90℃-30min | 0.77 |
蛋白质∶糖比率 | 加热时的%蛋白质-%糖浓度 | 蛋白质溶液的热处理 | 游离脂肪(g/100g粉末) | 酸败味记分3周-35℃ |
含40%金枪鱼油、酪蛋白酸钠-乳糖体系(36%总的固体物)的粉末 | ||||
1∶2 | 10~0 | 60°-30min | 3.4 | 3.5 |
1∶1 | 14~0 | 60°-30min | 9.8 | 8.3 |
含60%金枪鱼油、WPI-乳糖-蔗糖体系(36%总的固体物)的粉末 | ||||
1∶2 | 7~0 | 90℃-30min | 6.9 | 2.5 |
1∶1 | 10~0 | 90℃-30min | 26.4 | 2.25 |
乳液总固体物 | 加热时的%蛋白质-%糖浓度 | 蛋白质溶液的热处理 | 乳液尺寸D(0.5)μm |
14.3%金枪鱼油,酪蛋白酸钠-乳糖体系(36%总的固体物) | |||
1∶2 | 10~0 | 60°-30min | 0.67 |
1∶1 | 14~0 | 60°-30min | 0.98 |
21.4%金枪鱼油,WPI-乳糖-蔗糖体系(36%总的固体物) | |||
1∶2 | 7~0 | 90℃-30min | 0.77 |
1∶1 | 10~0 | 90℃-30min | 0.84 |
油添加的阶段 | 加热时%蛋白质-%糖浓度 | 蛋白质溶液的热处理 | 游离脂肪(g/100g粉末) | 酸败味记分3周-35℃ |
含40%金枪鱼油、20%酪蛋白酸钠、20%乳糖、20%蔗糖、0.12%角叉菜聚糖的粉末(36%总的固体物) | ||||
酪蛋白酸钠∶角叉菜聚糖∶乳糖∶蔗糖∶ 油 1 | 12~0 | 60°-30min | 3.7 | 6.3 |
酪蛋白酸钠∶ 油∶角叉菜聚糖∶乳糖∶蔗糖2 | 12~0 | 60°-30min | 2.4 | 4.5 |
含40%金枪鱼油、20%酪蛋白酸钠、20%乳糖、20%蔗糖、0.12%果胶的粉末(36%总的固体物) | ||||
酪蛋白酸钠∶HMP∶乳糖∶蔗糖∶ 油 1 | 12~0 | 60°-30min | 1.9 | 3.0 |
酪蛋白酸钠∶ 油∶HMP∶乳糖∶蔗糖2 | 12~0 | 60°-30min | 1.0 | 3.3 |
含60%金枪鱼油、13.3%酪蛋白酸钠、13.3%乳糖、13.3%蔗糖的粉末(36%总的固体物) | ||||
酪蛋白酸钠∶ 油∶HMP∶乳糖∶蔗糖2 | 8~0 | 60°-30min | 3.3 | 3.5 |
含60%金枪鱼油、13.3%WPI、13.3%乳糖、13.3%蔗糖的粉末(36%总的固体物) | ||||
WPI∶乳糖∶蔗糖∶ 油 1 | 7~0 | 90℃-30min | 6.9 | 2.5 |
WPI∶ 油∶乳糖∶蔗糖2 | 7~0 | 90℃-30min | 5.3 | 3.3 |
乳液总固体物 | 加热时的%蛋白质-%糖浓度 | 蛋白质溶液的热处理 | 乳液尺寸D(0.5)μm |
14.3%金枪鱼油,含0.12%角叉菜聚糖的酪蛋白酸钠-乳糖-蔗糖体系(36%总的固体物) | |||
酪蛋白酸钠∶角叉菜聚糖∶乳糖∶蔗糖∶ 油 1 | 12~0 | 60°-30min | 0.75 |
酪蛋白酸钠∶ 油∶角叉菜聚糖∶乳糖∶蔗糖2 | 12~0 | 60°-30min | 0.74 |
14.3%金枪鱼油,含0.12%果胶的酪蛋白酸钠-乳糖-蔗糖体系(36%总的固体物) | |||
酪蛋白酸钠∶HMP∶乳糖∶蔗糖∶ 油 1 | 12~0 | 60°-30min | 0.63 |
酪蛋白酸钠∶ 油∶HMP∶乳糖∶蔗糖2 | 12~0 | 60°-30min | 0.53 |
21.4%金枪鱼油,含0.12%果胶的酪蛋白酸钠-乳糖-蔗糖体系(36%总的固体物) | |||
酪蛋白酸钠∶ 油∶HMP∶乳糖∶蔗糖2 | 8~0 | 60°-30min | 0.59 |
21.4%金枪鱼油、WPI-乳糖-蔗糖体系(36%总的固体物) | |||
WPI∶乳糖∶蔗糖∶ 油 1 | 7~0 | 90℃-30min | 0.77 |
WPI∶ 油∶乳糖∶蔗糖2 | 7~0 | 90℃-30min | 0.74 |
加热时的pH | 均化压力(巴) | 加热时的%蛋白质-%糖浓度 | 蛋白质-糖溶液的热处理 | 游离脂肪(g/100g粉末) | 丙醛(用IS)4周-35℃(μg/g粉末) |
含60%金枪鱼油、13.3%蛋白质、13.3%葡萄糖、13.3%葡萄糖浆干粉的粉末 | |||||
6.5 | 350 | 10-2.5 | 90℃-30min | 3.89 | 50.9 |
7.0 | 350 | 10-2.5 | 90℃-30min | 5.03 | 20.3 |
7.5 | 350 | 10-2.5 | 回流-30min | 4.02 | 15.5 |
6.5 | 350/100 | 6-12 | 回流-30min | 5.10 | 17.0 |
7.5 | 350/100 | 6-12 | 90℃-30min | 1.66 | 9.3 |
含60%金枪鱼油、20%蛋白质、10%葡萄糖、10%葡萄糖浆干粉的粉末 | |||||
6.5 | 350/100 | 10-2.5 | 90℃-30min | 10.84 | 113.9 |
7.5 | 350/100 | 10-2.5 | 回流-30min | 7.93 | 26.5 |
6.5 | 350 | 9-9 | 回流-30min | 5.00 | 17.6 |
7.0 | 350/100 | 9-9 | 回流-30min | 9.54 | 6.8 |
7.5 | 350 | 9-9 | 90℃-30min | 5.77 | 10.5 |
含60%金枪鱼油、13.3%蛋白质、13.3%乳糖、13.3%蔗糖的粉末 | |||||
6.5 | 350/100 | 10-2.5 | 回流-30min | 3.26 | 37.7 |
7.5 | 350/100 | 10-2.5 | 90℃-30min | 4.00 | 24.5 |
6.5 | 350 | 6-12 | 90℃-30min | 5.33 | 121.4 |
7.0 | 350/100 | 6-12 | 90℃-30min | 4.77 | 25.7 |
7.5 | 350 | 6-12 | 回流-30min | 6.12 | 7.9 |
含60%金枪鱼油、20%蛋白质、10%乳糖、10%蔗糖的粉末 | |||||
6.5 | 350 | 10-2.5 | 回流-30min | 12.98 | 209.7 |
7.0 | 350 | 10-2.5 | 回流-30min | 7.16 | 64.7 |
7.5 | 350 | 10-2.5 | 90℃-30min | 7.42 | 41.4 |
6.5 | 350/100 | 9-9 | 90℃-30min | 10.78 | 169.2 |
7.5 | 350/100 | 9-9 | 回流-30min | 6.45 | 7.3 |
含60%金枪鱼油、13.3%蛋白质、3.3%葡萄糖、10%蔗糖、13.3%乳糖的粉末 | |||||
6.5 | 350 | 10-2.5 | 回流-30min | 6.57 | 39.5 |
7.0 | 350/100 | 10-2.5 | 回流-30min | 12.30 | 19.6 |
7.5 | 350 | 10-2.5 | 90℃-30min | 4.57 | 22.6 |
6.5 | 350/100 | 6-12 | 90℃-30min | 9.93 | 129.4 |
7.5 | 350/100 | 6-12 | 回流-30min | 2.87 | 5.7 |
含60%金枪鱼油、 2)%蛋白质、2.5%葡萄糖、7.5%蔗糖、10%乳糖的粉末 | |||||
6.5 | 350/100 | 10-2.5 | 回流-30min | 13.62 | 58.8 |
7.5 | 350/100 | 10-2.5 | 90℃-30min | 12.45 | 62.4 |
6.5 | 350 | 9-9 | 90℃-30min | 4.89 | 54.7 |
7.0 | 350 | 9-9 | 90℃-30min | 5.20 | 44.8 |
7.5 | 350 | 9-9 | 回流-30min | 5.00 | 33.3 |
含60%金枪鱼油、13.3%蛋白质、26.6%葡萄糖浆干粉的粉末 | |||||
6.5 | 350/100 | 10-2.5 | 90℃-30min | 17.63 | 110.2 |
7.5 | 350/100 | 10-2.5 | 回流-30min | 7.04 | 34.2 |
6.5 | 350 | 6-12 | 回流-30min | 10.53 | 28.6 |
7.0 | 350 | 6-12 | 回流-30min | 10.45 | 18.81 |
7.5 | 350 | 6-12 | 90℃-30min | 7.12 | 24.7 |
含60%金枪鱼油、20%蛋白质、20%葡萄糖浆干粉的粉末 | |||||
6.5 | 350 | 10-2.5 | 90℃-30min | 13.24 | 149.0 |
7.0 | 350/100 | 10-2.5 | 90℃-30min | 16.59 | 60.8 |
7.5 | 350 | 10-2.5 | 回流-30min | 16.92 | 41.7 |
6.5 | 350/100 | 9-9 | 回流-30min | 13.88 | 28.0 |
7.5 | 350/100 | 9-9 | 90℃-30min | 20.71 | 124.1 |
操作顺序 | 加热时%蛋白质-%糖浓度 | 蛋白质-糖溶液的热处理 | 游离脂肪(g/100g粉末) | 丙醛(用IS)4周-35℃(μg/g粉末) |
含45%金枪鱼油、18.3%WPI、18.3%葡萄糖、18.3%葡萄糖浆干粉的粉末(均化的) | ||||
加热(含糖)-油-均化 | 8~16 | 90℃-30min | 0.66 | 6.5 |
含45%金枪鱼油、18.3%WPI、18.3%乳糖、18.3%蔗糖的粉末(均化的) | ||||
加热(含糖)-油-均化 | 8~16 | 90℃-30min | 0.46 | 11.1 |
含45%金枪鱼油、18.3%WPI、18.3%葡萄糖、18.3%葡萄糖浆干粉的粉末(微流化的) | ||||
加热(不含糖)-糖-油-均化 | 9~0 | 90℃-30min | 0.49 | 12.0 |
加热(不含糖)-油-糖-均化 | 9~0 | 90℃-30min | 0.30 | 8.3 |
加热(含糖)-油-均化 | 8~16 | 90℃-30min | 0.38 | 3.9 |
含45%金枪鱼油、18.3%WPI、18.3%乳糖、18.3%蔗糖的粉末(微流化的) | ||||
加热(含糖)-油-均化 | 8~16 | 90℃-30min | 0.36 | 12.0 |
油的类别 | 蛋白质-糖溶液的热处理 | 加热时%酪蛋白-%糖浓度 | 游离脂肪(g/100g粉末) | 丙醛(用IS)4周-35℃(μg/g粉末) |
含51%金枪鱼油、9%氢化棕榈油、13.3%蛋白质、13.3%葡萄糖、13.3%葡萄糖浆干粉的粉末 | ||||
金枪鱼油+HPO | 60℃-30min | 6~12 | 2.14 | 7.4 |
金枪鱼油+HPO | 90℃-30min | 6~12 | 2.07 | 1.8 |
金枪鱼油+HPO | 回流-30min | 6~12 | 1.43 | 1.3 |
蛋白质∶碳水化合物比率=1∶2用于含50%金枪鱼油、16.7%酪蛋白酸钠、33.3%葡萄糖的粉末中的酪蛋白-糖混合物 | ||||
酪蛋白∶糖比率 | 热处理(℃-min) | 反应的糖(%) | 游离脂肪(%粉末) | 丙醛@4周-35℃(μg/g粉末)用IS* |
1∶2 | 60-30 | 0-1 | nd | nd |
1∶2 | 60-60 | 0-1 | nd | nd |
1∶2 | 60-90 | 0-2 | nd | nd |
1∶2 | 80-30 | 2-3 | nd | nd |
1∶2 | 80-60 | 3-4 | nd | nd |
1∶2 | 80-90 | 4-6 | nd | nd |
1∶2 | 100-30 | 9-10 | nd | nd |
1∶2 | 100-60 | 12-14 | nd | nd |
1∶2 | 100-90 | 17-20 | nd | nd |
蛋白质∶碳水化合物比率=1∶2含50%金枪鱼油、16.67%酪蛋白酸钠、16.67%葡萄糖、16.67%葡萄糖浆干粉的粉末 | ||||
酪蛋白∶糖比率 | 热处理(℃-min) | 反应的糖(%) | 游离脂肪(%粉末) | 丙醛@4周-35℃(μg/g粉末)用IS* |
1∶2 | 60-30 | nd | 1.01 | 47.6 |
1∶2 | 60-60 | nd | 0.58 | 45.8 |
1∶2 | 60-90 | nd | 0.66 | 44.7 |
1∶2 | 80-30 | nd | 0.72 | 27.7 |
1∶2 | 80-60 | nd | 1.59 | 20.4 |
1∶2 | 80-90 | nd | 0.76 | 12.3 |
1∶2 | 100-30 | nd | 0.75 | 3.1 |
1∶2 | 100-60 | nd | 0.88 | 1.7 |
1∶2 | 100-90 | nd | 1.54 | 0.9 |
蛋白质∶碳水化合物比率=1∶1含50%金枪鱼油、25%酪蛋白酸钠、25%葡萄糖的粉末 | ||||
酪蛋白∶糖比率 | 热处理(℃-min) | 反应的糖(%) | 游离脂肪(%粉末) | 丙醛@2周-room(μg/g粉末)用IS* |
1∶1 | 未加热 | 0-3 | nd | 8.9 |
1∶1 | 60-10 | 3-6 | nd | 6.5 |
1∶1 | 60-30 | 6-7 | nd | 2.7 |
1∶1 | 98-30 | 12-13 | nd | 0.7 |
蛋白质∶碳水化合物比率=2∶1含50%金枪鱼油、33.3%酪蛋白酸钠、16.7%葡萄糖的粉末 | ||||
酪蛋白∶糖比率 | 热处理(℃-min) | 反应的糖(%) | 游离脂肪(%粉末) | 丙醛@4周-room(μg/g粉末)用IS* |
2∶1 | 60-30 | 2-6 | nd | 4.3 |
2∶1 | 98-30 | 12-14 | nd | 1.1 |
蛋白质∶碳水化合物比率=1∶2用于含18%金枪鱼油、6%酪蛋白酸钠、12%葡萄糖的乳液中的酪蛋白-糖混合物 | |||
酪蛋白∶糖比率 | 热处理(℃-min) | 反应的糖(%) | 丙醛@20周-4℃(μg/g乳液)用IS* |
1∶2 | 60-30 | 0-1 | nd |
1∶2 | 60-60 | 0-1 | nd |
1∶2 | 60-90 | 0-2 | nd |
1∶2 | 80-30 | 2-3 | nd |
1∶2 | 80-60 | 3-4 | nd |
1∶2 | 80-90 | 4-6 | nd |
1∶2 | 100-30 | 9-10 | nd |
1∶2 | 100-60 | 12-14 | nd |
1∶2 | 100-90 | 17-20 | nd |
蛋白质∶碳水化合物比率=1∶2含18%金枪鱼油、6%酪蛋白酸钠、6%葡萄糖、6%葡萄糖浆干粉的乳液 | |||
酪蛋白∶糖比率 | 热处理(℃-min) | 反应的糖(%) | 丙醛@20周-4℃(μg/g乳液)用IS* |
1∶2 | 60-30 | nd | na |
1∶2 | 60-60 | nd | 1.4 |
1∶2 | 60-90 | nd | 1.4 |
1∶2 | 80-30 | nd | 1.4 |
1∶2 | 80-60 | nd | 1.1 |
1∶2 | 80-90 | nd | 1.3 |
1∶2 | 100-30 | nd | 0.3 |
1∶2 | 100-60 | nd | 0.3 |
1∶2 | 100-90 | nd | 0.4 |
含50%金枪鱼油、16.67%酪蛋白酸钠、16.67%葡萄糖、16.6%葡萄糖浆干粉的粉末 | ||||
油的类别 | 热处理(℃-min) | 游离脂肪(%粉末) | 丙醛@4周-35℃(μg/g)** | 丙醛@13周-35℃(μg/g粉末)** |
金枪鱼油 | 60-30 | 0.86 | 1.8 | nd |
金枪鱼油 | 98-30 | 0.62 | 0.7 | nd |
含50%月见草油(EPO)、16.67%酪蛋白酸钠、16.67%葡萄糖、16.67%葡萄糖浆干粉的粉末 | ||||
油的类别 | 热处理(℃-min) | 游离脂肪(%粉末) | 己醛@13周-35℃(μg/g)** | 丙醛@13周-35℃(μg/g粉末)** |
EP0 | 60-30 | 2.15 | 49.5 | 5.2 |
EPO | 98-30 | 1.13 | 13.2 | 2.6 |
含50%无水乳脂肪(AMF)、16.67%酪蛋白酸钠、16.67%葡萄糖、16.67%葡萄糖浆干粉的粉末 | ||||
油的类别 | 热处理(℃-min) | 游离脂肪(%粉末) | 己醛@13周-35℃(μg/g)** | 丙醛@13周-35℃(μg/g粉末)** |
AMF | 60-30 | 0.64 | <0.1 | 0.4 |
AMF | 98-30 | 0.62 | <0.1 | <0.1 |
含18%金枪鱼油、6%酪蛋白酸钠、6%葡萄糖、6%葡萄糖浆干粉的乳液 | ||
油的类别 | 热处理(℃-min) | 丙醛@4周-4℃(μg/g乳液)** |
金枪鱼油 | 98~30 | <0.1 |
含18%月见草油(EPO)、6%酪蛋白酸钠、6%葡萄糖、6%葡萄糖浆干粉的乳液 | ||
油的类别 | 热处理(℃-min) | 己醛@4周-4℃(μg/g乳液)** |
EPO | 98~30 | 0.3 |
含18%无水乳脂肪(AMF)、6%酪蛋白酸钠、6%葡萄糖、6%葡萄糖浆干粉的粉末 | ||
油的类别 | 热处理(℃-min) | 丙醛@4周-4℃(μg/g乳液)** |
AMF | 98~30 | <0.1 |
含15%混合类胡萝卜素和35%中链甘油三酯油(MCT)、16.67%酪蛋白酸钠、16.67%葡萄糖、16.67%葡萄糖浆干粉的粉末 | |||
油的类别 | 处理(℃-min) | 游离脂肪(%粉末) | 生产后的混合类胡萝卜素(mg/10g粉末) |
MCT+混合类胡萝卜素 | 60~30 | 2.1 | 1500 |
MCT+混合类胡萝卜素 | 98~30 | 2.5 | 1500 |
含5.4%混合类胡萝卜素和12.6%中链甘油三酯油(MCT)、6%酪蛋白酸钠、6%葡萄糖、6%葡萄糖浆干粉的乳液 | ||
油的类别 | 处理(℃-min) | 生产后的混合类胡萝卜素(mg/10g乳液) |
MCT+混合类胡萝卜素 | 60~30 | 540 |
MCT+混合类胡萝卜素 | 98~30 | 540 |
含50%掺了硫酸亚铁的金枪鱼油、16.67%酪蛋白酸钠(Ncas)、16.67%葡萄糖、16.67%葡萄糖浆干粉的粉末 | |||
油的类别 | 热处理(℃-min) | 铁含量#(mg/10g粉末混合物) | 丙醛@4周-35℃(μg/g粉末)** |
金枪鱼油 | 60~30 | 14 | 1.8 |
金枪鱼油 | 98~30 | 14 | 0.7 |
含50%金枪鱼油、16.67%乳清蛋白质离析物(WPI)、16.67%葡萄糖、16.67%葡萄糖浆干粉的粉末 | |||
油的类别 | 热处理(℃-min) | 铁含量#(mg/10g粉末混合物) | 丙醛@4周-35℃(μg/g粉末)** |
金枪鱼油 | 60~30 | 14 | 1.3 |
金枪鱼油 | 98~30 | 14 | 0.8 |
含18%金枪鱼油、6%酪蛋白酸钠、6%葡萄糖、6%葡萄糖浆干粉和硫酸亚铁的乳液 | |||||
油的类别 | 热处理(℃-min) | 铁含量#(mg/10g乳液) | DHA含量%面积 | 过氧化物值(meq/1000g) | 对-甲氧基苯胺值 |
金枪鱼油 | 60~30 | 25 | 26.62 | 1.0 | 17.2 |
金枪鱼油 | 98~30 | 25 | 26.78 | 11.2 | 12.5 |
含50%金枪鱼油、16.67%酪蛋白酸钠(Ncas)、16.67%葡萄糖、16.67%葡萄糖浆于粉和营养药的粉末 | |||
油的类别 | 处理(℃-min) | 钙#(mg/10g粉末) | 丙醛@4周-35℃(μg/g粉末)** |
金枪鱼油 | 60-30 | 260 | 2.0 |
金枪鱼油 | 98-30 | 260 | 0.5 |
油的类别 | 处理(℃-min) | 叶酸盐#(mg/10g粉末) | 丙醛@4周-35℃(μg/g粉末)** |
金枪鱼油 | 60-30 | 200 | 1.7 |
金枪鱼油 | 98-30 | 200 | 0.6 |
油的类别 | 处理(℃-min) | 异黄酮#(mg/10g粉末) | 丙醛@4周-35℃(μg/g粉末)** |
金枪鱼油 | 60-30 | 30 | 2.3 |
金枪鱼油 | 98-30 | 30 | 0.7 |
含50%金枪鱼油、16.67%乳清蛋白质离析物(WPI)、16.67%葡萄糖、16.67%葡萄糖浆干粉的粉末 | |||
油的类别 | 处理(℃-min) | 钙#(mg/10g粉末) | 丙醛@4周-35℃(μg/g粉末)** |
金枪鱼油 | 60-30 | 260 | 1.2 |
金枪鱼油 | 98-30 | 260 | 0.6 |
油的类别 | 处理(℃-min) | 叶酸盐#(mg/10g粉末) | 丙醛@4周-35℃(μg/g粉末)** |
金枪鱼油 | 60-30 | 200 | 1.0 |
金枪鱼油 | 98-30 | 200 | 0.7 |
含50%金枪鱼油、16.67%酪蛋白酸钠、16.67%葡萄糖、16.67%葡萄糖浆干粉的粉末 | |||
油的类别 | 处理(℃-min) | 游离脂肪(%粉末) | 丙醛@4周-35℃(μg/g粉末)** |
金枪鱼油 | 60~30 | 0.86 | 1.8 |
金枪鱼油 | 98~30 | 0.62 | 0.7 |
含50%金枪鱼油、16.67%酪蛋白酸钠、16.67%寡糖、16.67%葡萄糖浆干粉的粉末 | |||
油的类别 | 处理(℃-min) | 游离脂肪(%粉末) | 丙醛@4周-35℃(μg/g粉末)** |
金枪鱼油 | 60~30 | 3.55 | 1.6 |
金枪鱼油 | 98~30 | 2.54 | 0.7 |
含18%金枪鱼油、6%酪蛋白酸钠、6%葡萄糖、6%葡萄糖浆干粉的乳液 | ||
油的类别 | 处理(℃-min) | 丙醛@4周-4℃(μg/g乳液)** |
金枪鱼油 | 98~30 | <0.1 |
含18%金枪鱼油、6%酪蛋白酸钠、6%寡糖、6%葡萄糖浆干粉的乳液 | ||
油的类别 | 处理(℃-min) | 丙醛@4周-4℃(μg/g乳液)** |
金枪鱼油 | 98~30 | <0.1 |
含50%金枪鱼油、16.67%酪蛋白酸钠、16.67%葡萄糖、16.67%葡萄糖浆干粉的粉末 | |||
操作顺序* | 热处理(℃-min) | 游离脂肪(%粉末) | 丙醛@4周-35℃(μg/g粉末)** |
加热-油-均化1 | 60~30 | 0.65 | 1.7 |
加热-油-均化1 | 98~30 | 1.34 | 0.8 |
油-均化-加热2 | 98~30 | 2.34 | 0.4 |
含18%金枪鱼油、6%酪蛋白酸钠、6%葡萄糖、6%葡萄糖浆干粉的乳液 | ||
操作顺序* | 处理(℃-min) | 丙醛@4周-4℃(μg/g乳液)** |
加热-油-均化1 | 98~30 | <0.1 |
油-均化-加热2 | 98~30 | <0.1 |
蛋白质的类别 | 处理(℃-min) | 游离脂肪(%粉末) | 丙醛@4周-35℃(μg/g粉末)** |
含50%金枪鱼油、16.67%酪蛋白酸钠、16.67%葡萄糖、16.67%葡萄糖浆干粉的粉末 | |||
Na-Cas | 60-30 | 0.86 | 1.8 |
Na-Cas | 98-30 | 0.62 | 0.7 |
含50%金枪鱼油、16.67%WPI、16.67%葡萄糖、16.67%葡萄糖浆干粉的粉末 | |||
WPI | 60-30 | 0.78 | 1.3 |
WPI | 98-30 | 0.72 | 0.8 |
含50%金枪鱼油、17.6%SPI、16.7%葡萄糖、15.7%葡萄糖浆干粉的粉末 | |||
SPI | 60-30 | 0.67 | 2.9 |
SPI | 98-30 | 0.63 | 2.1 |
含50%金枪鱼油,42%SMP(17.6%蛋白质、24.3%乳糖),8%葡萄糖的粉末 | |||
SMP | 60-30 | 1.98 | 2.5 |
SMP | 98-30 | 2.72 | 0.3 |
蛋白质的类别 | 处理(℃-min) | 丙醛@4周-4℃(μg/g乳液)** |
含18%金枪鱼油、6%Na-cas、6%葡萄糖、6%葡萄糖浆干粉的乳液 | ||
Na-Cas | 98-30 | <0.1 |
含18%金枪鱼油、6%WPIs、6%葡萄糖、6%葡萄糖浆干粉的乳液 | ||
WPI | 98-30 | <0.1 |
含18%金枪鱼油、6.3%SPI、6%葡萄糖、5.7%葡萄糖浆干粉的乳液 | ||
SPI | 98-30 | <0.1 |
含18%金枪鱼油,15%SMP(6.3蛋白质、8.7%乳糖),3%葡萄糖的乳液 | ||
SMP | 98-30 | <0.1 |
含18%金枪鱼油、6%HCP、6%葡萄糖、6%葡萄糖浆干粉的乳液 | ||
HCP | 98-30 | <0.1 |
含18%金枪鱼油、7%HWP(0.4%乳糖)、6%葡萄糖、5%葡萄糖浆干粉的乳液 | ||
HWP | 98-30 | <0.1 |
MCT涂层添加(%w/w) | 粉末游离脂肪(g/100g) |
0 | 8.9 |
1 | 9.8 |
2 | 11.0 |
4 | 12.1 |
Claims (10)
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AUPQ6663A AUPQ666300A0 (en) | 2000-04-04 | 2000-04-04 | Encapsulation of food ingredients |
AUPQ6663 | 2000-04-04 | ||
AUPQ8823A AUPQ882300A0 (en) | 2000-07-18 | 2000-07-18 | Encapsulation of food ingredients |
AUPQ8823 | 2000-07-18 | ||
PCT/AU2001/000367 WO2001074175A1 (en) | 2000-04-04 | 2001-04-03 | Encapsulation of food ingredients |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1422123A true CN1422123A (zh) | 2003-06-04 |
CN1321584C CN1321584C (zh) | 2007-06-20 |
Family
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Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB018075800A Expired - Lifetime CN1321584C (zh) | 2000-04-04 | 2001-04-03 | 食品成分的包封 |
Country Status (15)
Country | Link |
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US (2) | US7374788B2 (zh) |
EP (1) | EP1276387B1 (zh) |
JP (1) | JP4271891B2 (zh) |
KR (1) | KR100758568B1 (zh) |
CN (1) | CN1321584C (zh) |
AR (1) | AR027767A1 (zh) |
CA (1) | CA2402758C (zh) |
DK (1) | DK1276387T3 (zh) |
ES (1) | ES2395719T3 (zh) |
MX (1) | MXPA02009682A (zh) |
MY (1) | MY127316A (zh) |
NZ (1) | NZ521517A (zh) |
PH (1) | PH12001000675B1 (zh) |
TW (1) | TWI265786B (zh) |
WO (1) | WO2001074175A1 (zh) |
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- 2001-03-30 MY MYUI20011538 patent/MY127316A/xx unknown
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- 2001-04-03 JP JP2001571938A patent/JP4271891B2/ja not_active Expired - Lifetime
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CN1893930B (zh) * | 2003-11-21 | 2012-06-27 | 联邦科学和工业研究组织 | 胃肠道递送*** |
CN1929751B (zh) * | 2004-03-18 | 2011-06-22 | 帝斯曼知识产权资产管理有限公司 | 在挤出过程中稳定的食物产品用多不饱和脂肪酸组合物 |
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CN107251956A (zh) * | 2010-12-29 | 2017-10-17 | 雀巢产品技术援助有限公司 | 包含包封油的填充物组合物 |
CN104812380B (zh) * | 2012-09-28 | 2018-05-22 | 株式会社爱茉莉太平洋 | 含有源自植物的糖蛋白的微胶囊 |
CN104812380A (zh) * | 2012-09-28 | 2015-07-29 | 株式会社爱茉莉太平洋 | 含有源自植物的糖蛋白的微胶囊 |
CN104543611A (zh) * | 2015-01-09 | 2015-04-29 | 东北农业大学 | 乳清蛋白与还原性低聚糖美拉德产物作为微胶囊壁材及包埋益生菌的应用 |
CN110602949A (zh) * | 2017-06-07 | 2019-12-20 | 雀巢产品有限公司 | 食物组合物 |
CN114786505A (zh) * | 2019-10-16 | 2022-07-22 | 科劳弗股份有限公司 | 营养组合物和药物组合物的蛋白质包封 |
CN113040229A (zh) * | 2019-12-26 | 2021-06-29 | 丰益(上海)生物技术研发中心有限公司 | 一种油脂组合物及其制备方法 |
CN113040229B (zh) * | 2019-12-26 | 2024-05-24 | 丰益(上海)生物技术研发中心有限公司 | 一种油脂组合物及其制备方法 |
CN114568674A (zh) * | 2022-02-17 | 2022-06-03 | 江南大学 | 一种用于香辛料精油粉末化的高包埋率微胶囊制备方法 |
CN116268408A (zh) * | 2022-11-21 | 2023-06-23 | 东北农业大学 | 糖基化酪蛋白高载量包埋亚麻籽油微胶囊及其制备方法 |
CN116268408B (zh) * | 2022-11-21 | 2023-10-24 | 东北农业大学 | 糖基化酪蛋白高载量包埋亚麻籽油微胶囊及其制备方法 |
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CN1321584C (zh) | 2007-06-20 |
WO2001074175A1 (en) | 2001-10-11 |
AR027767A1 (es) | 2003-04-09 |
KR100758568B1 (ko) | 2007-09-14 |
US7374788B2 (en) | 2008-05-20 |
US20080095907A1 (en) | 2008-04-24 |
CA2402758C (en) | 2011-01-25 |
EP1276387B1 (en) | 2012-09-26 |
PH12001000675B1 (en) | 2009-09-22 |
CA2402758A1 (en) | 2001-10-11 |
EP1276387A1 (en) | 2003-01-22 |
DK1276387T3 (da) | 2012-12-17 |
TWI265786B (en) | 2006-11-11 |
JP2003528641A (ja) | 2003-09-30 |
MY127316A (en) | 2006-11-30 |
EP1276387A4 (en) | 2005-04-20 |
MXPA02009682A (es) | 2004-09-06 |
NZ521517A (en) | 2004-04-30 |
US20030185960A1 (en) | 2003-10-02 |
KR20030003713A (ko) | 2003-01-10 |
ES2395719T3 (es) | 2013-02-14 |
JP4271891B2 (ja) | 2009-06-03 |
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