| 摘要 |
1,235,590. Stabilizing Vitamin A. F. HOFFMANN-LA ROCHE & CO. A.G. 20 June, 1969 [24 June, 1968], No. 31202/69. Heading C2V. [Also in Division A5] Vitamin A is stabilized by emulsifying (a) from 100,000 to 400,000 International Units of Vitamin A per gram of the emulsion, (b) from 50 to 120 mg. of an antioxidant per million International Units of Vitamin A, (c) from 50 to 60% by weight of the emulsion of an emulsifying agent, and (d) sufficient water to provide an emulsion containing 45% solids, the emulsion oil droplets so obtained being from 1 to 3 microns in size, and spray-drying the emulsion to obtain stabilized Vitamin A in powder form having a particle size of from 1 to 80 microns. The Vitamin A compound used may be Vitamin A acetate or palmitate and the antioxidant may be butylated hydroxy toluene, butylated hydroxy anisole or tocopherols. The emulsifying agent may be gum acacia, gelatin or hydrolysed gelatin. Coconut oil may be added as a taste stabilizer, lactose or sucrose may be added as a plasticizer-carrier and sodium benzoate and sorbic acid may be added as preservatives. Examples are given. |
