METHOD FOR PRODUCING MICROCAPSULES POSSESSING SUPRAMOLECULAR PROPERTIES OF 'CHERRY' AND 'TOMATO' AROMATIC PRODUCTS

摘要

FIELD: chemistry.SUBSTANCE: invention relates to microencapsulation, in particular, to microencapsulation of flavours. Carrageenan was used for the capsules, wherein an aromatic product portion was dissolved in dimethylsulfoxide, and the mixture was dispersed in a solution of carrageenan in ethanol in the presence of the preparation E472c, under stirring at the rate of 1300 rev/s, the aromatic product/carrageenan weight ratio was 1:3 respectively, after which mixture of butanol and distilled water taken in volume ratio 3:1 respectively was added, the resulted microcapsule suspension was filtered and dried, the process of production of "cherry" or "tomato" flavour microcapsules was carried out at 25°C.EFFECT: simplified and fast process of aromatic product microencapsulation, with the reduced amount of waste.3 ex, 7 dwg