甜味剂微胶囊油墨的制备及其在食品包装中的应用

Preparation of Sweetener Microcapsule Ink and Its Application in Food Packaging

受温度和湿度等外界条件的影响,甜味剂在加工、储存过程中极不稳定。将甜味剂微胶囊化是降低其吸湿性、改善稳定性的有效手段。此外,微胶囊还具备一定的缓释作用,有助于食物的甜味更持久。本研究采用复合凝法制备甜味剂微胶囊,以三氯蔗糖为芯材,以海藻酸钠和大豆蛋白为壁材,将微胶囊与连结料、色料等组分按一定比例混合,得到甜味剂微胶囊油墨。采用Design Expert混料设计法得到最佳油墨配方:组合树脂46.9%,溶剂40%,食用甜料与颜料11.4%,组合助剂1.7%。经验证,该配方样品的甜度、黏度、光泽度和综合成本评价分别为90、513、40.25和2.41,符合预测值。通过丝网印刷将微胶囊油墨转印到接装纸等承印物上,既丰富了消费者的产品体验,又拓宽了甜味剂微胶囊的应用范围。

Affected by temperature and humidity and other external conditions,sweetener in the process of processing,storage is extremely unstable.Microencapsulation of sweetener is an effective means to reduce the hygroscopicity and improve the stability of sweetener.In addition,the slow-release effect of microcapsules helps food taste sweeter for longer.In this study,the sweetener microcapsules were prepared by composite coagulation method,using sucralose as the core material and sodium alginate and soy protein as the wall material.The microcapsules were mixed with linking materials,colorants and other components in a certain ratio to obtain the sweetener microencapsulated ink.The best ink formulation was obtained using Design Expert:46.9%combined resin,40%solvent,11.4%edible sweetener and pigment,and 1.7%combined additives.The sweetness,viscosity,gloss and overall cost ratings of the formulation samples were verified to be 90,513,40.25 and 2.41,respectively,which were in accordance with the predicted values.The transfer of microencapsulated inks onto substrates such as splicing paper by screen printing enriches the consumer’s product experience and broadens the application of sweetener microcapsules.