Formation of new food nano-crystal by the build-up method and application of the encapsulant
| Project/Area Number |
23580171
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
|---|
| Section | 一般 |
|---|
| Research Field |
Food science
|
|---|
| Research Institution | Kagawa University |
|---|
Principal Investigator |
|
|---|
| Project Period (FY) |
2011 – 2013
|
| Project Status |
Completed (Fiscal Year 2013)
|
| Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
|
|---|
| Keywords | 無水結晶 / 脱水 / ナノ / 多孔性 / 糖 / グルタミン酸ナトリウム / シクロデキストリン / １－メチルシクロプロペン / 結晶 / ナノファイバー / ポリスチレン / エタノール / 徐放 / フィルム / dehydration / ethanol / crystal / maltose / lactose / anhydrous crystal / hydrous crystal / cyclodextrin / trehalose / crystal transformation / electrospining |
|---|
| Research Abstract |
Monosodium glutamate (MSG) monohydrate was dehydrated to its anhydrous form in ethanol of different water contents. Anhydrous MSG was also produced via ethanol dehydration in a high-pressure reactor. The morphology of the newly formed anhydrous MSG crystals was investigated by scanning electron microscopy (SEM) and powder X-ray diffractometry. The newly obtained anhydrous MSG presented a spiky structure resulting in higher porosity and solubilization rate than MSG monohydrate or anhydrous MSG obtained by vacuum drying. These porous MSG crystals had specific properties to form creamy gel of MSG at supersaturated concentration with the hydration of anhydrous MSG during phase transformation. The hydration of anhydrous MSG and the gel properties were also studied. The porous MSG could be used to form a creamy gel while in contact of water.
|
Report
(4 results)
Research Products
(47 results)
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
[Presentation] Micelle formation of CoQ10 with dipotassium glycyrrhizate via CoQ10/γ-CD inclusion complex2013
Author(s)
Uekaji,Y., Onishi, M., Nakata, D., Terao, K., Omukai, S., Fukushima,S., Paananen, A., Patanen, R., Yoshii, H.
Organizer
Proceeding of 3rd European Conference on Cyclodextrin
Place of Presentation
Antalya
Related Report
-
[Presentation] Nanomecelle formation of CoQ10 with dipotassium glycyrrhizate be means of the inclusion complex of CoQ10 withγ-cyclodextrin2013
Author(s)
Uekaji,Y., Onishi, M., Nakata, D., Terao, K., Omukai, S., Fukushima,S., Paananen, A., Patanen, R., Yoshii, H.
Organizer
2nd Finnish-Japanese Symposium
Place of Presentation
Takamatsu
Related Report
-
[Presentation] Encapsulation of retinyl palmitate with the mixture of cyclodextrin and maltodextrin by kneading method2013
Author(s)
Koeda, T., Okamoto, K., Neoh, T.L., Wada, T., Furuta, T., Yoshii, H.
Organizer
2nd Finnish-Japanese Symposium
Place of Presentation
Takamatsu
Related Report
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
[Presentation] Evaluation of flavor release from spray-dried powder under humidity ramping by dynamic vapor sorption2011
Author(s)
Yamamoto, C., Neoh T.L., Honbou, H., Furuta, T., Kimura, S., Yoshii, H
Organizer
The 7th Asia Pacific Drying Conference (ADC2011)
Place of Presentation
Tianjin
Related Report
-
-
-
-
-
-
-
-
-
