Study On Preparation Of Sustained Release Capsulating Menthol

The flavor is one of the most important components in formulation, which influencesconsumer acceptance of the food such as chewing gum. A little of solid flavor used inchewing gum almost has sustained release property. In order to produce within10min or evenwith better sustained release flavor powder, the subject is to improve the release property offlavor powder by changing the wall material and spray drying process, as well as secondencapsulating spray dried powder by fluidized bed.First, we studied the impact of the solid flavor wall material and spray drying process onthe sustained-release property of product. Menthol spray drying process of the microcapsuleswere optimized with starch octenyl succinate ester as the wall material, the results showedthat the ratio of core to wall of1:4, wall material concentration of30%, the inlet temperatureof180℃, the outlet temperature of100℃was optimal condition, whichcaused the embedded efficiency of95.12%and the range of powder particle size betwee n5μm-15μm. The average release rate in the initial1min of different size spray dried powderswas more than60%. Study on the effect of different wall materials on spray dried powderflavor showed that octenyl succinate starch ester was regarded as main wall material andaddition of ethyl cellulose decreased the encapsulation efficiency as well as the averagerelease rate in the initial1min decreased with the increase of addition. Furthermore, additionof gelatin had no effect on the encapsulation efficiency and the average release rate in theinitial1min decrease with the increase of addition. When addition of gelatin came to40%based on wall material, the average release rate in the initial1min decreased to45%.Due to the difficulty to decrease the average release rate in the initial1min effectively byimproving the wall material of flavor powder, we applied the fluidized bed coating technology.Study on the effect of sustained release property of spray dried product impoved by fluidizedbed coating discussed the effect of coating agent concentration and fluidized bed coatingprocess on sustained release regarded gelatin as coating agent. The results showed that theaverage release rate in the initial1min decrease remarkablely and time for reaching theaccumulative release of60%was longer with the increase of coating agent concentration.When gelatin concentration was10%and feed rate was0.6mL/s, the encapsulation efficiencycame to96.31%, the average release rate in the initial1min came to46.48%and time forreaching the accumulative release of60%came to5min. Size of coating particle had effect onthe sustained release. The average release rate in the initial1min decreased and time forreaching the accumulative release of60%was longer with the increase of particle size. In thesystem of gelatin coating gelatin, addition of oil in the emulsion could decrease releaseproperty and improve the release curve. When gelatin concentration was10%and amount ofoil, release of the menthol in coating particles showed linear form in9min and theaccumulative release came to37.51%. After9min release rate became larger and flavorrelease was completed in15min.In order to further investigate the feasibility of the sustained-release and controlledrelease, thesis discussed the effect of the type of coating agent. The results showed that thepotential of ethylcellulose having a controlled release. The average release rate in the initial 1min had no release and after1min release showed linear form and completed in15min.In summary, the fluidized bed coating technology can be applied to the manufacture ofsustained release flavor. Gelatin emusion and ethylcellulose were good coating agents.According to coating condition, the ability to produce flavor powder with different re leaserate is achived and this technology has a good value to broaden applition of flavor powder.