With the development of the food industry, more and more food ingredients are processed using spray drying. Various hydrophilic colloids and modified starches are being widely used in this field to improve the dispersion of food ingredients, resistance to moisture absorption and fast dissolvability. The powdering of food ingredients is mainly achieved through the use of microencapsulation technology. It is precisely because microencapsulation technology is widely used in the food industry that many difficult problems that traditional processes cannot solve are solved, which in turn greatly promotes microcapsule technology. Application in the food field. The application of microencapsulation technology can be used to wrap many food ingredients such as spices, fats, vitamins, minerals and biologically active substances.
Microcapsule technology encapsulates heat-sensitive, easily oxidized or volatile substances in capsules by selecting appropriate capsule wall materials to form a capsule, so that they are protected, thereby improving the quality of the product and prolonging the shelf life of the product. It is instant powdered product and it is very convenient to add to various foods. Currently used in the food industry is a large number of microcapsule wall materials are gum arabic, gelatin and modified starch, etc., the processing method used is mainly spray drying, in order to improve the micro-capsules granulation effect, also added a lot of corn syrup and malt dextrin Filler.
Gum Arabic used to be the most widely used and most widely used hydrosol in the food industry, and its current annual demand worldwide is still around 4-5 million tons. Gum Arabic has good emulsifying properties and is particularly suitable for oil-in-water emulsification systems. It is widely used as emulsifier in emulsion emulsifiers. It also has good film-forming properties and is used as a microcapsule film-forming agent for essential oils. Or other liquid raw materials into powder form, can extend the flavor quality and prevent oxidation, gum Arabic in the food industry applications can be summarized as: natural emulsion stabilizer, thickener, suspending agent, adhesive, film former, on Light agent, water-soluble dietary fiber, etc. The earliest application of microencapsulation technology in the food industry began with gum arabic. However, because of its relatively high price and the fact that the supply of food additives in China is not stable enough, only some high-end microcapsules still use gum arabic as the wall material. In the low-end microcapsules have been rarely used.
In recent years, the use of modified starch in the microencapsulation of food raw materials has come a long way. Modified starch as a food additive is not based on its nutritional value, but rather they are convenient for functional properties of food processing and provide certain food system requirements. The nature. With the continuous development of food science and technology, food processing technology has been greatly changed. In order to meet the requirements of processed products of some special foods, starch products satisfying various special application needs can be obtained by selecting the type of starch or modification method. These products can replace expensive hydrophilic natural colloids, effectively reducing the cost of food production, and improving economic efficiency.
There are many types of modified starch on the market, but there are not many modified starches that are really suitable for microcapsule wall materials. This type of carbohydrate wall material requires no side effects to the human body, can be directly dispersed in cold water, has good dispersion performance, facilitates the process operation, has a low viscosity at high concentrations, and can be water-soluble after microencapsulation of the material. The membrane can easily reconstitute the original solution in water. The most suitable modified starches come in two major categories. One is sodium starch octenyl succinate, and the other is oxidized starch. The most valuable is cassava modified starch because the cassava modified starch is white in color, easy to paste, and viscosity. Low and stable, strong adhesion, good film formation, and low price. Furthermore, it can be used together with maltodextrin and corn starch syrup which have high concentration and low viscosity properties to increase the solids concentration of the solution system, effectively reduce the cost of microcapsules, and provide a stronger market competitiveness for the product. .
In 1997, China approved the use of the product as a food additive in foods. There is no limit in the scope of use, and the dosage is added in an appropriate amount according to needs. There is no need for control. This is a product of starch sugar esters. It has a special emulsifying stabilizing effect in oil-in-water emulsion products. It cannot be replaced by other products. It is a new type of food emulsifier and thickener. Now our country has approved these products can be used for food are: sodium starch octenyl succinate and octenyl amber starch aluminum two varieties.
Starch sodium octenyl succinate has a relatively large molecular weight and forms a strong film at the oil-water interface, which stabilizes oil-in-water emulsions. However, unlike emulsifiers, it can be used to stabilize the desired viscosity of the emulsion. This type of product is widely used in the food, flavor, pharmaceutical and cosmetic industries, and in the food industry can be used to stabilize aromatic flavors in acid-free beverages. When used as a stabilizer for salad dressing oils, the oil can be effectively dispersed to make the product smooth and creamy. Starch octenyl succinate is a very important emulsifying stabilizer in emulsified essences.
Oxidized starch is an important type of modified starch. It is widely used in the papermaking and textile industries. However, for a long time, almost no starch factory has specifically developed oxidized starches that meet the requirements of food safety regulations for the food industry. The most important properties of oxidized starch are easy gelatinization, lower gelatinization temperature, very low viscosity after gelatinization, high stability, weak retrogradation, high fluidity, high transparency, strong adhesiveness, and good film formation. Good quality oxidized starch can almost substitute gum arabic for food processing.
After a special design, the starch sodium octenyl succinate is used in combination with oxidized starch to construct a microcapsule wall system. Using their emulsifying properties and good film forming properties, they can replace gum arabic in many food processing processes. , And get a good application effect. We chose soy sauce as our research object, which has certain representativeness and reference significance.
Soy sauce powder, also known as powdered soy sauce, is a solid soy sauce seasoning made from fresh soy sauce as a basic raw material, adding other auxiliary materials, utilizing the multiplication of raw material flavors, and adjusting the flavor, coloring, freshening, and spray drying. It retains the fermented aroma of common fermented soy sauce to the maximum extent, has good rehydration performance, attractive color, rich flavor, significant seasoning effect, is convenient for storage and transportation, and is very convenient for application. Therefore, it is widely used in various aspects of seasoning food processing. , is an important seasoning additive for the food industry.
Soy sauce powder appears with the development of powder seasonings, especially the rapid expansion of expanded snack foods and instant noodle foods, but also promotes the development of soy sauce powder. In the soy sauce powder production technology, because the soy sauce powder usually has a salt content of 34-38%, it is a compound seasoning rich in amino acids and high salt content. Many of these ingredients easily absorb moisture in the air. So, soy sauce The biggest problem in powder production is how to ensure that the soy sauce powder remains stable when exposed to air, rather than being easily deliquescent. For this reason, many scholars have conducted related research and there have been many brands of soy sauce powder products on the market. The China Food Additives Research Institute also conducted a more in-depth study on this issue. The results of the study showed that solving the problem of easy absorption of moisture in soy sauce powder involved many problems in the formulation and process and the coordination of spray drying equipment. The application of microcapsule technology in the production of soy sauce powder has achieved relatively good results. Now the experimental results have been compiled and written for reference by relevant companies, hoping to inspire the production of powdered food ingredients.
The use of modified tapioca starch imported from abroad in combination with maltodextrin can produce a stable film on the surface of soy sauce powder, which can effectively prevent the oxidation of soy sauce powder flavor and prevent it from absorbing moisture. The soy sauce powder microcapsule product is also obtained. With excellent rehydration performance, a stable and stable solution system can be quickly formed in water without any turbidity or precipitation.
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