Thermosensitive composition comprising gelatin and alginate and microcapsule comprising the same

• Main Authors: LEE KYUNG SENE, ROH YOUNG HOON, KIM YOUNG MIN
• Format: Patent
• Language: English; Korean
• Published: 22.09.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; 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 TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a temperature-sensitive gelatin-alginic acid hybrid composition and microcapsules containing the same, wherein the food composition and microcapsules can control the release of substances contained therein, can be easily produced through a simple manufacturing process, and have high potential for application in the future food field. 본 발명은 온도 감응성 젤라틴-알긴산 하이브리드 조성물 및 이를 포함하는 미세캡슐에 관한 것으로, 상기 식품용 조성물 및 미세 캡슐은 내부에 포함된 물질의 방출 조절이 가능하고, 제작 공정 또한 간소하여 쉽게 생산될 수 있으며 미래식품 분야에서 응용 가능성이 높다.