MICROENCAPSULATION PROCESSING METHOD OF OMAGA-3 FATTY ACID, METHOD FOR MAKING THE FOOD AND FOOD

摘要

A method of manufacturing an emulsion and microencapsulated powder of omega-3 fatty acid derived from fish using an inclusion body of omega-3 fatty acid and beta-cyclodextrin containing no separate artificial emulsifier is provided to improve sensory characteristics by reducing the characteristic fish flavor and to increase storage stability by delaying acidity. An emulsifier containing 40 to 60% by weight of 0.1 to 0.5% antioxidant solution and 60 to 40% by weight of 0.1 to 1.0% Arabic gum as a natural emulsifier is mixed with 30 to 50% by weight of an inclusion body of omega-3 fatty acid and beta-cyclodextrin to give an emulsion of omega-3 fatty acid. The inclusion body is obtained by stirring 20 to 40% by weight of a mixture containing 40 to 60% by weight of omega-3 fatty acid separated and refined from fish and 60 to 40% by weight of beta-cyclodextrin and 60 to 80% by weight of a spirit mixture containing 3 to 5 times their weight of water at 20,000 to 25,000rpm for 60 to 120sec. The antioxidant is selected from one or more mixtures containing tocopherol, polyphenol, ascorbic acid, sesamol and gossypol, or green tea or fruits containing one or more ingredients of tocopherol, polyphenol, ascorbic acid, sesamol and gossypol. Processed food contains 0.1 to 20% by weight of fine powder of material containing omega-3 fatty acid, beta-cyclodextrin and emulsifier.