Mountain grape is one of the important wild berries in Northeast China. In the past ten years, some large farms and forest farms have developed mountain grape cultivation, which is mainly used to brew mountain wines, and consumes more than 50,000 tons of mountain grapes every year. There are 14%~17% oil in the grape seed of the mountain. It has been proved that the poison is harmless and fully meets the hygienic standard of edible oil.
Grape seed oil is a semi-dry fat containing unsaturated fatty acids, containing up to 92% of unsaturated fatty acids, the main component of which is linoleic acid, which is about 64% to 74%. Due to the high content of unsaturated fatty acids in the grape seed oil, the oil is easily oxidized and deteriorated, and the oxidized oil will produce undesirable flavor and cause oxidation of the body, thereby causing cancer and human aging. In addition, the fluidity of the grease is poor, which causes great inconvenience to the seasoning and soup in packaging and eating. Therefore, the development and utilization of mountain grape seed oil in the food industry is very limited.
After microencapsulation treatment, the liquid oil can be made into a solid powder, which overcomes the shortcomings of the oil itself, and makes it a high-quality food material with stable properties, convenient access, good fluidity and high nutritional value. The use of modern high-tech - microcapsule technology is the most effective way to solve this problem.
Factors affecting the efficiency of microencapsulation:
1. The homogenization pressure is high, which is conducive to the formation of tiny and uniform droplets. The more uniform the emulsion, the less likely the droplets will coalesce, float and demulsifie in the system, and the stability of the emulsion is stable. Liquid is a prerequisite for the formation of a good microcapsule membrane. However, the homogenization pressure is too high, sometimes causing the surface of the droplet to be too large, and the surface energy is too high, which is not conducive to the stability of the emulsion.
2. The temperature relates to the drying speed and drying ability of the spray drying process, and affects the particle structure, hygroscopicity and stability of the heat sensitive component of the product. If the inlet air temperature is too low, the product drying speed is slow, resulting in an increase in the moisture content of the product, and a sticky wall phenomenon occurs during spray drying. At the same time, excessive moisture is not conducive to product preservation. Properly increasing the inlet air temperature can increase the product embedding and thus increase the microencapsulation efficiency.
Our factory majors in producing Single Port,Double Port and Small Port for infusion bag and bottle in clinical pharmaceutical packaging. The port is used to connect the combined top cap with the infusion bag or bottle .The joint is produced in a clean plant which reaches to 100000-100 million class grade cleanliness .We will have a professional testing for the materials we use before starting production, only when it is proved to be qualified, we will go to the next phase. During the productive process, we will choose some samples from the cargo from time to time to check the quality. For more details , pls feel free to contact us.
Pp Port,Pp Ship Port,Single Fiber Port,Universal Port
Suzhou CRH New Material Technology Co.,Ltd. , https://www.crh-health.com