| 摘要 |
The invention relates to food industry and cosmetics, namely to a process for microencapsulation of food and cosmetic oil compositions, in order to protect them from oxidative degradation and to maintain the oil-soluble biologically active substances in the natural state.The process, according to the invention, comprises the preparation of food and cosmetic oil composition containing oil-soluble substances and 1.0…10.0% of oil extract of tea, its emulsification in 3.0…4.0% aqueous gelatin solution with pH 2.5…5.0 with stirring at a speed of 300…450 rev./min at the temperature of 75…90°C, reduction of temperature up to 15…20°C and stirring speed up to 25…75 rev./min, treatment with 12…16% solution of sodium sulfate in the ratio of 1:1, double washing of formed microcapsules with aqueous extract of marine algae and their subsequent separation.The result is a complete microencapsulation of oil phase and obtaining of mechanically, thermally and chemically stable microcapsules with edible protein membrane. |
