The invention relates to a kind of edible oil crystal ball structure made of gelatin coating containing polyphenols, i.e. edible oil crystal ball. By using the drop ball technology of biaxial feeding, also known as liquid liquefaction method, the seamless capsule crystal ball of 2mm-5mm is prepared. The coating is gelatin containing polyphenols, which can improve the strength and hardness of the rubber by adding polyphenols, and can effectively improve the oxidation stability and heat resistance of cooking oil.本創作係一種含多酚之明膠包膜所製之食油晶球結構，亦即一種可食用的食油晶球，利用雙軸進料之滴丸技術，又稱液中液化法，所製得2mm至5mm無縫膠囊晶球。其中包膜為含有多酚之明膠，藉由添加多酚來提高膠皮之強度及硬度，並能有效提高食油的氧化安定性與耐熱性。
