VIBRATION DROPLET FORMATION

• Main Authors: HELGASON THRANDUR, STADAGER CHRISTOF, KARPINSKI KATJA, MEYER-BOEHM KATHRIN, SCHOENHERR MICHAEL, DOBLER WALTER, KOLTER KARL, NESTLE NIKOLAUS
• Format: Patent
• Language: Chinese; English
• Published: 23.10.2018
• Subjects: CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY; FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PERFORMING OPERATIONS; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR RELEVANT APPARATUS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

The invention relates to a method for producing particles containing carotenoid and/or vitamin and/or omega-3 fatty acids and/or phytosterols and/or conjugated linoleic acids having a narrow particlesize distribution and uniform spherical shape and density, and to particles obtainable by this method and to the use thereof as food supplements, foodstuffs, feedstuffs, body care products, and drugs.The particles according to the invention have a storage stability that is improved as compared with the prior art. The particles are produced by means of vibration droplet formation. 本发明涉及制备颗粒的方法，所述颗粒包含类胡萝卜素和/或维生素和/或ω-3脂肪酸和/或植物甾醇和/或共轭亚油酸，所述颗粒具有窄的粒度分布和均匀的球形形状和密度，并且还涉及通过该方法可获得的颗粒以及其作为食物补充剂、食物、饲料、身体护理产品和药物的用途。与现有技术相比，本发明的颗粒具有改善的储存稳定性。该颗粒通过振动液滴形成制备。