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公开(公告)号：US20080226808A1
公开(公告)日：2008-09-18
申请号：US12154111
申请日：2008-05-20
CPC分类号： C11D3/505 , C11D3/042 , C11D3/2075 , C11D3/2082 , C11D3/2086 , C11D3/38672 , C11D11/0082 , C11D17/0039
摘要： The present invention relates to a method for making starch encapsulated ingredients where a mixture of starch, water, acid and ingredient for encapsulation is prepared. The mixture is atomised and dried to provide encapsulates that can retain high levels of encapsulated ingredient. When the encapsulated ingredient comprises oil, the invention reduces the levels of free oil on the outside of the encapsulates and surprisingly reduces explosivity of fines produced during the manufacturing process. The preferred acid is citric acid.
摘要翻译： 本发明涉及一种制备淀粉包封成分的方法，其中制备淀粉，水，酸和用于包封的成分的混合物。 将混合物雾化并干燥以提供可保留高含量包封成分的包封物。 当包封的成分包含油时，本发明降低了包封物外部的游离油的含量，令人惊讶地降低了在制造过程中产生的细粉的爆炸性。 优选的酸是柠檬酸。
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公开(公告)号：US20090227486A1
公开(公告)日：2009-09-10
申请号：US12468445
申请日：2009-05-19
CPC分类号： C11D3/505 , C11D3/042 , C11D3/2075 , C11D3/2082 , C11D3/2086 , C11D3/38672 , C11D11/0082 , C11D17/0039
摘要： The present invention relates to a method for making starch encapsulated ingredients where a mixture of starch, water, acid and ingredient for encapsulation is prepared. The mixture is atomised and dried to provide encapsulates that can retain high levels of encapsulated ingredient. When the encapsulated ingredient comprises oil, the invention reduces the levels of free oil on the outside of the encapsulates and surprisingly reduces explosivity of fines produced during the manufacturing process. The preferred acid is citric acid.
摘要翻译： 本发明涉及一种制备淀粉包封成分的方法，其中制备淀粉，水，酸和用于包封的成分的混合物。 将混合物雾化并干燥以提供可保留高含量包封成分的包封物。 当包封的成分包含油时，本发明降低了包封物外部的游离油的含量，并令人惊讶地降低了在制造过程中产生的细粉的爆炸性。 优选的酸是柠檬酸。
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