Astaxanthin-containing condiment and a preparation method therefor
US12048317B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Oct 22, 2018 |
| Grant date | Jul 30, 2024 |
| Priority date | — |
| Expiry date | Feb 14, 2041 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldPharmaceuticals
- WIPO sectorChemistry
Abstract
The present invention belongs to the technical field of condiment preparation, and specifically relates to an astaxanthin-containing condiment and a preparation method therefor. In this method, first a low-speed bead milling method is used to break the cell wall of the yeast, such that astaxanthin is directly emulsified in water, and the concentration of astaxanthin can reach 1043.17 mg/L, avoiding the use of emulsifiers and organic solvents; then a small amount of Angel yeast compound enzyme is added for enzymolysis, with the yield of amino nitrogen as high as 3.51% to 3.65% and the yield of solid matter as high as 47.18% to 49.22%; and finally the gelatinized porous starch solution and gelatin are sequentially added, with the encapsulation rate and drug-loading rate of the obtained astaxanthin-containing microcapsule powder being 75.62% to 88.5% and 1.55-10.42 mg/g, respectively. The microcapsule powder has bright color, and high astaxanthin stability and water solubility. The preparation method has the advantages of short time and mild conditions, which can reduce the industrial application cost of Phaffia rhodozyma.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.