STARCH ESTERS DERIVATIZED AND/OR CONVERTED BY THERMOPLASTIC EXTRUSION SO THAT THEY ARE APPLIED FOR MICROENCAPSULATING FLAVOURINGS AND THE LIKE APPLICATIONS.
CENTRO DE INVESTIGACIÓN Y DE ESTUDIOS AVANZADOS DEL I.P.N.
发明人:
FERNANDO MARTINEZ BUSTOS.,BENERANDA MURÚA PAGOLA
申请号：
MX2007012037
公开号：
MX346971B
申请日:
2007.09.28
申请国别(地区):
MX
年份:
2017
代理人:
摘要：
The present invention describes a process for the preparation of starch derivatives (esters), which comprises phosphated and succinated starches by extrusion and the conversion of succinated and acetylated starches by the extrusion process. The invention further describes the single use of starches derivatized by extrusion or the mixture thereof with starch derivatives, natural gums or proteins derived from milk in order to perform the microencapsulation of active-base ingredients or a component selected from the group consisting of at least a food, pharmaceutical, nutraceutical flavouring component, perfume, insecticide or an active biological component. The novel encapsulating agents reduce undesired odours, flavours and colours and substantially improve the stability against the oxidation of the encapsulated products. The present invention also describes the preparation of modified starches which have stable emulsification characteristics similar to those of the Arabic gum and mod ified starches currently available on the market, as well as a suitable stability of the encapsulated materials during the shelf life thereof, mainly in beverages containing flavourings and oil emulsions, without modifying the viscosity characteristics of the food itself.La presente invención se refiere a un proceso para preparar derivados de almidón (ésteres), comprendiendo la fosfatación y succinatación de almidón mediante extrusión la conversión de almidones acetilados y succinatados usando el proceso de extrusión. Posteriormente la invención describe el empleo individual o en mezclas de los almidones derivatizados por extrusión, con otros derivados de almidón, gomas naturales o proteínas derivadas de la leche para la microencapsulación de ingredientes de base activos o de un componente seleccionado del grupo que consiste de por lo menos un componente de saborizantes alimenticios, farmacéuticos, nutracéuticos, perfumes, insecticidas o un componente biológico activo. Los nuevos agente
