FISH OIL MICROCAPSULES PRODUCTION METHOD Russian patent published in 2015 - IPC B01J13/04 C11B3/00 A23D9/02 A61K9/50 A23L1/30 

FIELD: food industry.

SUBSTANCE: organoleptical properties improvement is achieved by the fish oil microcapsules production method characterised by obtainment of an oil-in-water emulsion by way of mixing fish oil and an encapsulation ingredient in water; the components are taken at a ratio 30-35 and 25-30 wt %, water - balance; the method additionally involves homogenisation and dispersion of the obtained emulsion in an ultrasonic field and microemulsion subsequent spray drying; ultrasonic dispersion is carried out with insonification frequency equal to 28 kHz and intensity equal to 40 W/cm²; spray drying is carried out with a parallel hot air flow with the temperature at the inlet and outlet equal to 160-180°C respectively.

EFFECT: simplification and enhancement of microencapsulation processes efficiency during production of deodorised and encapsulated fat-soluble food products, in particular, improvement of organoleptic properties of fish oils used for food products enrichment.

4 cl, 6 ex, 1 tbl