Formulation And Microencapsulatioin Of Vegetable Oils

In this study,the composition of fatty acids in breast milk was first targeted,and five kinds of different vegetable oils were mixed with MATLAB software.At the same time,the technology of microcapsule was adopted,and the edible raw materials of infants were used as wall materials and emulsifiers.The method of spray drying is used to embedding the mixed vegetable oil to avoid the fatty acid oxidation caused by the contact with oxygen in the air in the future application.It ensures the safety and nutritional quality of the formula milk powder and is beneficial to the growth and development of infants.The main research results of this paper are as follows:(1)The fatty acids of five kinds of vegetable oils were determined and analyzed by gas chromatography.Taking the composition of fatty acids in breast milk as the simulation target,the linprog function of linear constraint optimization function in MATLAB software was used to solve the problem.The proportion of each single vegetable oil to the total oil in the compound vegetable oil was analyzed.The optimum blending ratio of oil was 10% rapeseed oil,10% sunflower seed oil,15% soybean oil,40% palm oil and 25% coconut oil.The composition of compound vegetable oil was determined and analyzed by gas chromatography.The content of saturated fatty acid was 44.44%,the content of unsaturated fatty acid accounted for 55.56% of the total fatty acid content.The ratio of saturated fatty acid to unsaturated fatty acid is 1:1.25.The contents of lauric acid,myristic acid,palmitic acid,oleic acid,linoleic acid and ?-linolenic acid were 11.59%,4.77%,20.81%,32.07%,21.53% and 1.92%,respectively.The ratio of linoleic acid to linolenic acid is 11.21.All of them accord with the range of fatty acid composition in breast milk.Therefore,the compound vegetable oil with mixed proportion can be used for further embedding research.(2)First of all,the emulsifiers needed for mixed vegetable oils was studied,and glycerol citrate fatty acid ester of glycerol was used as emulsifier and added in an amount of5% of the oil.Microcapsule product were prepared by spray drying method with mixed vegetable oil as core material,demineralized whey powder 90% and lactose as wall material,citric and fatty acid esters of glycerol as emulsifier.Under other fixed conditions,the effects of the mass fraction of core material(%),the mass ratio of demineralized whey powder to lactose and the total solid concentration(%)on the embedding rate of microcapsule productswere studied by single factor test.The formulation of microcapsule product was optimized by orthogonal optimization design.The optimum formulation of a group of microcapsule product was obtained by orthogonal experiment: The mass fraction of core material is 30%,the mass ratio of desalination whey powder to lactose was 2:1 and the solid content is 35%.According to the formula optimized by orthogonal experiment,the emulsion was prepared and microencapsulated by spray drying.At this time,the embedding rate of the product was89.70%.(3)By using a scanning electron microscopy(SEM),the surface structures of microcapsule product at the optimum conditions(the embedding rate was 89.7%)was observed.Microcapsule surface smooth,no dent,full shape,no obvious gaps and cracks,uniform dispersion.The average particle size of the compound vegetable oil microcapsule product was 67.164 ?m and the distribution was uniform.Under the condition of 62?,the peroxide value of the sample in the oven increased with the prolongation of the time,while the peroxide value of the compound vegetable oil was obviously higher than that of the microencapsulated product.The oxidation resistance of the compound vegetable oil could be effectively improved by microencapsulation of the oil.The quality of microcapsule was evaluated and analyzed.The moisture content of microcapsule was 2.19%,and the moisture content was low and easy to preserve.The sensory evaluation of the microcapsule products showed that the particles were uniform,the color was uniform,and there was no bad smell.After the preparation,the emulsion could be dispersed quickly,without wall hanging,without delamination and without oil droplets.After 24 h,the quality did not change,which was beneficial to the application in food.