http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103315303-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_68b27779a0218e97931a932625e09ab0 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J13-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-275 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09B67-02 |
| filingDate | 2013-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb9d6f80a2b11384a5aee47933692866 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fbc02bfc19fa3c5f4ac52d7d42b775db http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c497745048739761a98f5ab4d67cfa9 |
| publicationDate | 2014-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103315303-B |
| titleOfInvention | Preparation method of maize yellow pigment microcapsules |
| abstract | The invention relates to a preparation method of maize yellow pigment microcapsules. A core material is maize yellow pigment, and wall materials are maltodextrin and sodium caseinate. A mass ratio of the core material to the wall materials is 1:1-3. A combination of sodium stearyl lactate and single and double stearic acid glyceride is adopted as a compound emulsifying agent. maltodextrin and sodium caseinate are dissolved into water with a temperature of 55-65 DEG C; the sodium stearyl lactate and single and double stearic acid glyceride are added; the mixture is stirred until dissolved; maize yellow pigment preheated to 55-65 DEG C is added, and the mixture is homogenized; and spray-drying is carried out, such that maize yellow pigment microcapsule powder is obtained. With the method provided by the invention, the obtained produce can be well dispersed in water, and the emulsion is stable. The method provided by the invention has the advantages of simple equipment, low energy consumption, and environment friendliness. |
| priorityDate | 2013-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.