The following specification particularly describes the invention and the manner in which it is
to be performed.
FIELD OF THE INVENTION
[0001] The present invention relates to "Stabilized Vitamin AD2 Encapsulation" and more particularly to Manufacturing of the same.
[0002] BACKGROUND OF THE INVENTION
[0003] The meaning of Vitamins are organic substances required in small quantities for normal health and growth of an individual. We, at Piramal, provide an extensive portfolio of fat-soluble vitamins and premixes for nutraceutical applications. Premixes are formulated by using the right forms of vitamins and minerals based on physicochemical characteristics of the nutrient form, its interactions, and economic implications on the end product..
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SUMMARY OF THE INVENTION
[0004] In general, all the microcapsules revealed a semi-spherical shape, a rough surface and no evidence of holes or fissures, which suggests low permeability to gases and improved protection and retention of vitamins. The control microcapsules have more surface dents than the encapsulated vitamin samples, which may be attributed to the shrinkage during the spray drying process. As well, this phenomenon may be associated with the wall materials containing a high proportion of carbohydrates, in this case, MD. Vitamin encapsulated samples exhibited less surface indentation and samples with MD:SC combination showed less agglomeration and a better-defined round shape. In general, the observed morphology is similar to that reported in the literature for microcapsules obtained with the same wall materials
[0005] The Manufacturing Process :
[0006] Encapsulation process utilizing microorganisms and products produced thereby
.. t. [0007] Substances like colors, drugs, fixings, flavors, fragrances, synthetic compounds, nutrients, glues, and such are given as epitomized inside the cells of microorganisms. Microorganisms like yeasts, parasites, molds, and protozoa are filled in a medium in order to advance the arrangement of organic cases, for example, by shaping generally huge globules of fat inside the cell divider. A substance like a color, a medication, a sauce, a flavor, a smell, a synthetic, a nutrient, a glue, and such is gone through the cell mass of the microorganism and into the organic container subsequently creating an epitomized item.
[0008] An encapsulation process involving the means of: growing a growth under conditions that produce an organism having a fat substance of around 40 to 60% by weight, passing a fat-dissolvable substance into the fat inside the developed parasite by setting expressed organism into bordering contact with expressed substance to accordingly typify said substance, said fat-solvent substance being inactively held inside said fat and not being a characteristic constituent of the parasite; and collecting said exemplified substance.

DETAILED DESCRIPTION OF THE INVENTION
[0009] Encapsulated fat-soluble powders containing vitamin A (VA) and E (VE) were prepared as a feasible additive for extruded feed products. The effect of the encapsulating agents (Capsul-CAP®, sodium caseinate-SC) in combination with Tween 80 (TW) as an emulsifier and maltodextrin (MD) as a wall material on the physicochemical properties of emulsions and powders was evaluated. First, nanoemulsions containing MD:CAP:TW:VA/VE and MD:SC:TW:VA/VE were prepared and characterized. Then, powders were obtained by means of spray-drying and analyzed in terms of the product yield, encapsulation efficiency, moisture content, porosity, surface morphology, chemical structure, and thermal properties and thermo-oxidative/thermal stability. Results showed that although nanoemulsions were obtained for all the compositions, homogeneous microcapsules were found after the drying process. High product yield and encapsulation efficiency were obtained, and the presence of the vitamins was corroborated. The characteristics of the powders were mainly influenced by the encapsulating agent used and also by the type of vitamin. In general, the microcapsules remained thermally stable up to 170 °C and, therefore, the proposed encapsulation systems for vitamins A and E were suitable for the preparation of additives for the feed manufacturing through the extrusion process.
[0010] The Making Process
[0011] Vitamins are organic compounds required for prosperous growth and health. They are often not synthesized by humans or animals and must be provided in the diet. Although vitamins can be classified according to several criteria, in terms of their solubility, they can be divided into water-soluble and fat-soluble. Fat-soluble vitamins include vitamins A (retinol, betacarotene), D (cholecalciferol), E (a-tocopherol), and K (phylloquinone). Among them, vitamins E and A receive great attention due to their nutritional values. On the one hand, vitamin A contributes to form and to maintain healthy teeth, skeletal, skin and soft tissues. On the other hand, vitamin E is an antioxidant that plays a key role in the immune system and metabolic processes. However, it is still a challenge to combinate these vitamins with food due to their poor solubility water and relative instability during food processing and storage. Therefore, they must be incorporated into hydrophilic matrices and protected.
[0012] While the encapsulating method must be selected according to the physical and chemical properties of the core;, material and the encapsulating agents, the desirable size and shape of particles must be considered. Indeed, for the feed industry, the powder form is commonly required. Although nano-spray-drying is useful to obtain nano-encapsulated compounds, its inherent high cost encouraged the optimization of the conventional spray-drying method to obtain microcapsules containing nanoparticles with low cost and high stability.
[0013] Dry-Encapsulated
[0014] Vitamins are stabilized using permitted anti-oxidants in the oil matrix. It is well protected under gelatin encapsulation to retain its nutritive values and used in dry preparations, multi-vitamin tablets, chewable tablets, hard gelatin capsules, dry dosage formulations, and dry powder premixes.

I Claim:
, .1. .A manufacturing method "Stabilized Vitamin AD2 Encapsulation", the VITAMIN D2
T SYNTHSIZED BY THE PHOTOCHEMICAL REACTION. IT IS THEN EXTRACTED BY SOLVENT N-
j;; HEXANE OR ETHANOL AND DISPERSED IN THE SUNFLOWER OIL STABILIZED BY THE
«:- STABILIZERS LIKE TOCOPHEROL ETC. AFTER BLENDED WITH VITAMIN A IT IS ENCAPSULATED
i BY A SUITABLE BLENDS OF FATS. THE MENTIONED METHOD IS STABILIZED AND BETTER
" DELIVERY OF NUTRIENT, AND ECONOMICAL;
2. -The method as claimed in claiml, further comprises the preparing MICROENCAPSULATION
OF Vitamin AD2 is a water-soluble vitamin. It is common in fruits and vegetables such as
».k> ..guava, orange, capsicum, apple, pawpaw, brussel sprout, strawberry, kiwi fruit and
cauliflower. It is essential for the manufacture of collagen protein, wound healing, healthy immune and nervous systems and as an antioxidant to help prevent diseases.
3. The method as claimed in claiml, further comprises processing the Encapsulated fat-soluble
'-:■ powders containing vitamin AD2 were prepared as a feasible additive for extruded feed
. u ^products. The effect of the encapsulating agents in combination with Tween 80 (TW) as an
jf|t emulsifier and maltodextrin as a wall material orvthe physicochemical properties'pf.
emulsions and powders was evaluated"*-* ■■ ■ ' -• f •■?-«•'
4. The method as claimed in claiml, further comprises the Drug Delivery Systems for Vitamin
D Supplementation, Vitamin D (VD) is a fat-soluble prohormone well known for its role in
■•''•■I regulating calcium and phosphate metabolism. It has been clinically used for many years to
"
prevent rickets in children, osteomalacia, and osteoporosis in adults. t5fV The method as claimed in claiml, further comprises Vitamin D (VD) is oneof the lipophilic ■'•'•'' "vitamins. The most important forms of VDare cholecalciferol (vitamin D3/VD3) and"a' • f ergocalciferol (vitamin D2, VD2) (Figurel). VD3 is the main form and is available in some natural dietary products (egg yolk, flesh of fatty fish, and fish liver oils), food fortified with VD, and many forms of dietary supplements. VD2 is of plant origin and presentin low
amounts. .