Abstract
A novel enteric-coated solid-in-oil (S/O) type microcapsule has been developed, encapsulating a hydrophilic bioactive substance in a shell material that consists of edible fats. In this microcapsule, food colors, or Lactoferrin was used as the core substance, and solid edible fats were used as the shell materials. A core hydrophilic bioactive substance was encapsulated by the liquid phase drying method and liquid phase hardening method. The disintegration of microcapsules varied according to their edible fat triglyceride composition. The core material release rate from S/O microcapsules depended on the SFC (solid fat content) of shell material. Furthermore, a Lactoferrin S/O microcapsule was manufactured, which can be absorbed efficiently by the intestine without being degraded in the stomach. The S/O microcapsules developed in this study are possible to intake as a food and be applied to many applications; not only end products, but also intermediate materials.
