Formation of new food nano-crystal by the build-up method and application of the encapsulant

在不同含水量的乙醇中，将一水味精脱水至无水状态。在高压反应器中采用乙醇脱水法制备无水味精。用扫描电子显微镜（SEM）和粉末x射线衍射仪研究了新形成的无水味精晶体的形貌。新制得的无水味精呈尖状结构，比真空干燥制得的一水味精和无水味精具有更高的孔隙率和增溶率。这些多孔的味精晶体具有特殊的性质，可以在相变过程中与无水味精的水化作用形成过饱和浓度的味精奶油状凝胶。研究了无水味精的水化性能和凝胶性能。多孔味精与水接触后可形成乳状凝胶。

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.