Micro-încapsulare a compoziţiilor alimentare şi cosmetice uleioase protejează ulee de degradarea oxidativă şi menţine în stare naturală substanţele biologic active liposolubile. Procedeul, conform invenţiei, include prepararea compoziţiei alimentare şi cosmetice uleioase ce conţine substanţe liposolubile şi 1,0...10,0% de extract uleios de ceai, emulsionarea acesteia în soluţie apoasă de gelatină de 3,0...4,0% la agitare la temperatura de 75...90°C, tratarea cu soluţie de sulfat de sodiu de 12...16% în raport de 1:1, spălarea dublă a microcapsulelor formate cu extract apos de alge marine şi separarea lor ulterioară.
The microencapsulation of food and cosmetic oil compositions protects them from oxidative degradation and to maintain the oil-soluble biologically active substances in the natural state. The process, according to the invention, comprises the preparation of food and cosmetic oil composition containing oil-soluble substances and 1.0...10.0% of oil extract of tea, its emulsification in 3.0...4.0% aqueous gelatin solution at the temperature of 75...90°C, treatment with 12...16% solution of sodium sulfate in the ratio of 1:1, double washing of formed microcapsules with aqueous extract of marine algae and their subsequent separation.
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States