CN116077436A - A kind of suspending agent composition with visualization feature and its preparation method and application - Google Patents

Abstract

The invention discloses a suspending agent composition with visual characteristics, its preparation method and application. The suspending agent composition comprises the following components in weight percent: 1-50% of suspending agent, 50-50% of auxiliary materials 99%, the suspending agent and the auxiliary materials are powder, the suspending agent is xanthan gum, or the mixture of xanthan gum and other suspending agents, the visual feature is when the auxiliary After the suspension composition is evenly sprinkled into water under stirring at 5-100 rpm, the agglomerated suspending agent forms a structure in which the outer hydration suspending agent wraps the inner unhydrated suspending agent micelles, and the outer hydration suspending agent Air bubbles are embedded in the colloidal shell formed by the agent, and/or its surface is also adhered to air bubbles, so that the micelles float on the water surface. When the micelles disappear, the viscosity of the water no longer changes, indicating that the suspending agent Fully hydrated. The suspending agent composition of the present invention is suitable for breeding sites without viscosity testing equipment, mechanical stirring or dispersing equipment.

Description

A kind of suspending agent composition with visualization feature and its preparation method and application

technical field

The invention belongs to the field of suspending agents, and in particular relates to a suspending agent composition with visualization characteristics, a preparation method and application thereof.

Background technique

Suspending agent is a macromolecular substance that can form a viscous and slippery texture after being dissolved in water and fully hydrated under certain conditions, and has the functions of thickening and suspending. Suspending agents are used in many industries such as food industry, coatings, biology, pharmaceutical preparations, vaccines and immunization. And on-the-spot by solid suspending agent preparation suspending liquid is often used in many occasions. However, the suspending agent usually has a fast hydration speed. When it is quickly added to water, the surface suspending agent powder will hydrate rapidly because it cannot be dispersed, forming a colloidal shell, which hinders the hydration of water and the internal suspending agent powder. , forming micelles whose structure is that the external hydrated suspending agent powder wraps the internal unhydrated suspending agent powder, similar to "fish eyes", commonly known as the "fish eye" phenomenon. Generally speaking, "fish eye" is a problem and phenomenon that needs to be overcome when using a suspending agent.

For some suspending agents, the hydration process can be accelerated by rapid stirring or high-speed shearing to eliminate the "fish eye" phenomenon, but in many farms there is no rapid stirring or high-speed shearing equipment, the process of preparing the suspension Generally, the suspending agent added to the water is uniformly dispersed by manual slow stirring (for example, stirring at 5-100 revolutions per minute). For some suspending agent powders, once a large "fish eye" is formed, it is difficult to eliminate it by manual slow stirring. In addition, under the condition of manual slow stirring, for some suspending agents, the formed structure is that the micelle of the external hydrated suspending agent powder wrapping the internal unhydrated suspending agent powder sinks to the bottom of the water before it is fully hydrated. Workers are unable to detect this situation, resulting in the fact that when adding the suspending agent according to the prescribed dosage, the suspension with the expected viscosity and suspending property is not actually obtained, and finally when the coccidiosis vaccine, drug or additive is added to the suspension, it cannot be completely suspended, and cannot be fully suspended. It is completely eaten by poultry and livestock, causing waste.

For example, sodium polyacrylate is highly hydrophilic, and when it is directly added to water, agglomerated sodium polyacrylate powder will swell rapidly when it contacts water to form a colloidal layer. The colloidal layer delays and hinders the penetration of water molecules into the colloid. Reduce the hydration rate of the internal sodium polyacrylate, and form a structure in which the external hydrated sodium polyacrylate wraps the internal unhydrated sodium polyacrylate micelles, similar to "fish eyes", and the micelles sink to the bottom of the water, and if the "fish eyes" are larger Once formed, it is difficult to eliminate by manual slow stirring.

If there is a similar situation for xanthan gum, if it is added to water quickly, it will also form a structure in which the external hydrated xanthan gum wraps the internal unhydrated xanthan gum. If the micelles (fish eyes) are large, it will take a long time to Fully hydrated, it is difficult to eliminate by manual slow stirring in a short time. In the experiment, it was found that unlike the micelles formed during the hydration of sodium polyacrylate that sank to the bottom of the water, the micelles formed during the hydration of xanthan gum floated on the water surface. The reason is that when adding xanthan gum powder to the water under stirring , the air will adhere to the surface of the micelles and/or be embedded in the position of the micelles near the surface, which may be related to some properties of xanthan gum.

Controlling the addition speed of the suspending agent powder through a porous plate is a common method for preparing suspensions, which can reduce the probability of "fish eyes" and the size of "fish eyes", which is conducive to faster hydration of the suspending agent Complete suspension, but because the time of completion of hydration cannot be judged conveniently, the suspension cannot be prepared conveniently on site, especially in farms and other occasions that do not have viscosity detection equipment.

In farms and other occasions that require on-site preparation of suspensions, when the suspensions are completely hydrated, it can be measured by a viscometer, but such equipment may not be available on the site of use in the farm, so no viscometer is required for measurement Under certain circumstances, judging whether the suspending agent has been hydrated through the phenomenon visible to the human eye is very important for on-site use in the poultry and livestock breeding industry. Therefore, it is of great significance to judge whether the hydration of the suspending agent is complete through the obvious and visible characteristics when the suspension is prepared on the spot in common farms.

Coccidiosis is a protozoan parasitic disease that parasitizes in various parts of the intestinal tract and causes intestinal diseases. In mild cases, intestinal inflammation occurs, autoimmunity is reduced, and resistance to other diseases is weakened; in severe cases, intestinal bleeding or even death occurs, causing huge economic losses to the aquaculture industry. At present, coccidiosis prevention is better than cure, and the use of coccidiosis live vaccine is a very effective and important means to prevent coccidiosis. Coccidiosis immunization can be achieved through oral irrigation, drinking water, mixed feeding, etc. Obtaining coccidiosis immunity through drinking water is the most convenient way of immunization, which reduces the contact between humans and animals and reduces labor intensity. Therefore, drinking water immunization is a method with good uniformity, easy operation and wide application in actual production and breeding. Especially if it can be applied to the automatic breeding water line for direct immunization, it can not only improve the uniformity of immunization, but also reduce the waste of drinking water and improve the economic benefits of immunization. The immunization water in the breeding automatic water line needs to have a certain suspension, so that the coccidia vaccines, drugs or additives added to the water will not produce obvious precipitation during use, and their effective intake can be increased.

In the field without high-speed shearing, or the suspending agent used cannot be stirred by high-speed shearing method, but can only be artificially stirred at a slow speed, the preparation of the suspension for drinking water immunity requires a suspending agent with visual characteristics. Suspension aids are conveniently prepared to meet the needs of farms for preparing suspensions on site.

Contents of the invention

The purpose of one aspect of the present invention is to provide a kind of suspending agent composition with visualization feature, and described suspending agent composition comprises following components in weight percentage:

Suspending agent 1～50%,

Excipients 50-99%,

Both the suspending agent and the auxiliary material are powdery,

The suspending agent is xanthan gum, or a mixture of xanthan gum and other suspending agents,

The visual feature is that when the suspending agent composition is evenly sprinkled into water under stirring at 5-100 rpm, the agglomerated suspending agent forms a structure in which the outer hydrating suspending agent wraps the inner unhydrated suspending agent The micelles of the agent, and air bubbles are embedded in the colloidal shell formed by the external hydration suspending agent, and/or its surface also adheres to air bubbles, so that the micelles float on the water surface, and when the micelles disappear, the water The viscosity of the no longer changes, indicating that the suspending agent is fully hydrated.

When said 5-100 rpm refers to slow mechanical stirring, or manual manual stirring; in some preferred embodiments of the present invention, the suspending agent composition is mixed under stirring at 30-60 rpm Sprinkle evenly into water.

In some preferred embodiments of the present invention, the suspending agent composition is evenly sprinkled into the water under manual stirring. For manual stirring, it is impossible to stir quickly for a long time. Generally, the corresponding stirring is at 30-60 rpm.

In some preferred specific embodiments of the present invention, the particle size of the powdered suspending agent and auxiliary materials is 10 μm-1 mm. More preferably, it is 40 μm to 500 μm.

In some preferred specific embodiments of the present invention, the weight percentage of the suspending agent is 1-50%. In some more preferred embodiments of the present invention, the weight percentage of the suspending agent is 3-30%, such as 5-25%, 5-15%.

In some preferred embodiments of the present invention, the weight percentage of xanthan gum in the mixture of xanthan gum and other suspending agents is 95-5%, more preferably 90-10%, even more preferably 80-20%, most preferably 60-40%.

In some preferred embodiments of the present invention, the other suspending agents are selected from sodium polyacrylate, sodium alginate, potassium alginate, ammonium alginate, carrageenan, guar gum, pectin, kale gum, gourd Ba Gum, Papaya Seed Gum, Psyllium Seed Gum, Artemisia Gum, Gum Arabic, Gum India, Dextran, Welan Gum, Sodium Carboxymethyl Cellulose, Ammonium Carboxymethyl Cellulose, Hydroxyethyl Cellulose , hydroxypropyl cellulose, soluble starch, pregelatinized starch, carboxymethyl starch, polyethylene oxide in one or more. In some more preferred embodiments of the present invention, the other suspending agent is selected from one or more of guar gum, pectin, and carboxymethyl cellulose. In some more preferred embodiments of the present invention, the other suspending agent is selected from one or more of sodium polyacrylate, guar gum, pectin, and carboxymethyl cellulose.

In some preferred specific embodiments of the present invention, the suspending agent in the suspending agent composition with visual characteristics is a mixture of xanthan gum and guar gum, and the weight content of xanthan gum in the mixture is 60-40% . In some preferred specific embodiments of the present invention, the suspending agent in the suspending agent composition with visual characteristics is a mixture of xanthan gum and sodium polyacrylate, and the weight content of xanthan gum in the mixture is 60-40% %.

In some preferred specific embodiments of the present invention, the auxiliary material is selected from one or more mixtures of glucose, sodium sulfate, sodium chloride, magnesium sulfate, sucrose, and lactose. In some more preferred embodiments of the present invention, the auxiliary material is selected from glucose and/or anhydrous sodium sulfate.

In some preferred embodiments of the present invention, the suspending agent composition further comprises a second auxiliary material, and the second auxiliary material may be selected from one of fumed silicon, hydrated silicon dioxide, silicon spheres, and hollow silicon dioxide. a mixture of one or more. In some preferred specific embodiments of the present invention, the weight percentage of the second auxiliary material is 0-10%, more preferably 1-8%, even more preferably 1-3%.

In some preferred specific embodiments of the present invention, the weight content of the second auxiliary material is 0.1-10%, further 0.5-5%.

In some preferred embodiments of the present invention, the suspension composition further comprises edible coloring.

In some preferred specific embodiments of the present invention, the edible coloring is selected from one or more of brilliant blue, indigo, tartrazine, carmine, and amaranth.

Another aspect of the present invention provides a preparation method for the above-mentioned suspending agent composition, comprising the steps of: uniformly mixing the auxiliary materials and the suspending agent according to the general powder mixing method.

For a smaller amount of suspending agent or adjuvant, the method of graded dilution with a larger amount of suspending agent or adjuvant can be used to obtain the expected weight content.

Another aspect of the present invention provides a method for preparing a suspension, the preparation method comprising the steps of: uniformly sprinkle the above suspending agent composition into water through a porous plate under stirring at 5-100 rpm, and continue stirring , when it is observed that the floating structure of the water surface is the micelles of the external hydrated suspending agent wrapped with the internal unhydrated suspending agent disappearing, it indicates that the suspending agent is completely hydrated.

In some preferred specific embodiments of the present invention, the hole diameter of the porous plate is 0.3-2 mm.

In some preferred specific embodiments of the present invention, further said agitation is 30-60 rpm, or manual agitation.

When adding the suspending agent composition into water, it should be avoided to add a large amount of water at one time and quickly. After the suspending agent composition of the present invention is uniformly sprinkled into the water through a porous plate under stirring at 5-100 rpm, continue to stir the water, stop stirring, and it can be observed that the structure is that the external hydration suspending agent wraps the internal unhydrated suspending agent The micelles of the suspending agent float on the liquid surface; then continue to stir the water, and it can be observed that the micelles gradually decrease. When no micelles are observed after the stirring is stopped, it means that the suspending agent has been completely hydrated. After the micelles disappear, the viscosity of the suspension measured by a viscometer basically does not change.

In some preferred embodiments of the present invention, the hole diameter of the porous plate used to control the adding speed of the suspending agent composition is 0.3-2 mm, and the average hole spacing is between 3-10 mm. Such perforated plates can also be formed by embossing parafilm in situ.

Another aspect of the present invention provides the use of the above-mentioned suspending agent composition in the preparation of suspensions of coccidia vaccines, medicines or additives.

In some specific embodiments of the present invention, the coccidia vaccine is selected from coccidia oocyst vaccines,

In some specific embodiments of the present invention, the coccidia oocyst vaccine is selected from chicken coccidia oocyst vaccine, rabbit coccidia oocyst vaccine, pigeon coccidia oocyst vaccine, duck coccidia oocyst vaccine, porcine coccidia oocyst vaccine Oocyst vaccine, coccidia bovine oocyst vaccine or coccidia canis oocyst vaccine.

The method for preparing the suspension of coccidia vaccine, medicine or additive by using said suspending agent composition comprises the following steps:

(1) Sprinkle the above-mentioned suspending agent composition into water evenly through a porous plate under stirring at 5-100 rpm, and continue stirring. When the micelles of the suspending agent disappear, it means that the suspending agent is completely hydrated.

(2) Adding the coccidian vaccine, medicine or additive to the water.

Wherein the order of step (1) and step (2) can be interchanged, or carried out simultaneously.

That is to say, the coccidia vaccine, medicine or additive can be added to the water before the suspending agent composition is added to the water, or can be added to the water when the suspending agent composition is added to the water, or can be added after the suspending agent composition is added to the water. Add to water.

In some preferred embodiments of the present invention, step (1) is performed first, and then step (2), that is, coccidia vaccines, drugs or additives are added to the water after the suspending agent composition is added to the water.

The suspending agent composition of the invention can be used to prepare the suspension used in the automatic drinking water line of breeding, and is used for drinking water immunity of coccidia oocysts.

Description of drawings

Figure 1a and Figure 1b are the photos of the initial state and the final state of complete hydration after the mixture of guar gum and anhydrous glucose is added into water through a porous plate or porous membrane at a uniform and controlled speed, respectively.

Figure 2a and Figure 2b are the photos of the initial state and the final state of complete hydration after the mixture of sodium polyacrylate and anhydrous glucose is added into water through a porous plate or porous membrane at a uniform and controlled speed, respectively.

Figure 3a and Figure 3b are the photos of the initial state and the final state of complete hydration after the mixture of xanthan gum and anhydrous glucose is uniformly added into water through a porous plate or porous membrane at a controlled speed.

Figure 4a and Figure 4b are respectively by guar gum (weight content is 7.5%), xanthan gum (weight content is 7.5%) and anhydrous dextrose (weight content is 85%) composition by porous plate Or the photo of the initial state and the photo of the final fully hydrated state after the porous membrane is added to the water at a uniform speed.

Fig. 5 a and Fig. 5 b are respectively by sodium polyacrylate (weight content is 7.5%), xanthan gum (weight content is 7.5%) and anhydrous glucose (weight content is 85%) composition by porous plate Or the photo of the initial state and the photo of the final fully hydrated state after the porous membrane is added to the water at a uniform speed.

Fig. 6a, Fig. 6b, Fig. 6c, Fig. 6d, Fig. 6e, Fig. 6f are successively the suspending agent composition that is made up of xanthan gum (weight content is 24%) and anhydrous glucose (weight content is 76%) add water The gradual disappearance of the formed micelles floating on the water surface.

Fig. 7a, 7b and Fig. 7c are respectively the photos from the initial state to the final fully hydrated state after the suspending agent composition composed of xanthan gum powder, glucose and potassium chloride is added into water through a porous plate or porous membrane at a uniform speed control photo.

Fig. 8a, 8b and Fig. 8c are that the suspending agent composition powder that xanthan gum (weight content is 15%) and Yuan Ming powder (weight content is 85%) is composed is added into water through porous plate or porous film uniform control speed After the initial state photo to the final fully hydrated state photo.

Detailed ways

When the researchers needed to prepare a suspension (suspension) on site to suspend coccidia vaccine oocysts, they found that when the composition prepared by mixing xanthan gum, etc. The xanthan gum of the above-mentioned xanthan gum will form a micelle with the outer hydrated xanthan gum wrapping the inner unhydrated xanthan gum, and the colloidal shell formed by the outer hydration suspending agent is embedded with air bubbles, and/or its surface also adheres to air bubbles, so that the micelles float on the water surface, it can be clearly observed that the micelles that are not fully hydrated, as the stirring progresses, the degree of hydration gradually strengthens, the micelles gradually decrease, and the air bubbles embedded in the colloidal shell and / Or its surface also adheres to the air bubbles and will also decrease; when the stirring is stopped, it is found that the micelles floating on the water surface disappear, and the viscosity of the water measured by the viscometer basically does not change, and the suspending agent is completely hydrated. And the researchers also found that after mixing suspending agents such as xanthan gum with excipients such as glucose, and then sprinkle them into water under slow stirring or manual stirring (especially when they are sprinkled into water through a porous plate or a perforated membrane), Due to the dispersion of auxiliary materials and the speed control of porous plates or membranes, the formed micelles (similar to "fish eyes") floating on the water surface are uniform in size and can disappear within 1 to 20 minutes by manual stirring. It can disappear in 1 to 10 minutes, when the xanthan gum is completely hydrated. The researchers further found that xanthan gum powder alone or mixed with other suspending agents (such as guar gum, sodium polyacrylate, etc.), and then mixed with auxiliary materials such as glucose, were mixed under artificial stirring. After being sprinkled into water, the above phenomenon also exists. After the micelles floating on the water surface disappeared, the viscosity was tested by a viscometer, and the viscosity of the suspension was basically kept stable, indicating that the suspending agent was basically completely hydrated. It is very convenient and practical to use this phenomenon as a visual feature of the suspension preparation under the condition of no viscosity test and high-speed mechanical stirring or shearing; Suitable (as sodium polyacrylate is not resistant to high-speed shearing); on this basis, the present invention has been completed.

The suspending agent composition of the present invention is obtained by directly and uniformly mixing powdered suspending agent and powdered auxiliary materials. The particle size of the powder suspending agent and auxiliary material is less than 1mm, further below 0.5mm, further preferably below 0.2mm, and further below 0.1mm. The relatively small particle size is conducive to the uniformity of powder mixing, so it is relatively Smaller particle size is beneficial; however, smaller powders are also more prone to agglomeration, which puts forward higher requirements for preservation. Therefore, the particle size of general powders should be larger than 10 μm, and further larger than 40 μm.

In order to make the suspending agent composition convenient to use in the actual poultry breeding and other industries, it is preferable that the suspending agent can be hydrated at room temperature; the suspending agent that needs to pass high temperature to obtain viscosity cannot be conveniently used in the actual application scene. Therefore, it is not suitable for the actual scene of the poultry farming industry. Moreover, many materials that need to be suspended are not resistant to high temperature, and the prepared suspension needs to be cooled before use, which is inconvenient for actual use.

The visual feature is that after the suspending agent composition of the present invention is evenly added (sprinkled) into the water under stirring (for example, manual stirring) at 5 to 100 rpm, the agglomerated suspending agent forms a structure as an external hydration aid. The suspension encapsulates the micelles of the internal unhydrated suspending agent (commonly known as "fish eyes"), and the gelatinous shell formed by the external hydrated suspending agent is embedded with air bubbles (the closer to the outer surface of the gelatinous shell, the more air bubbles) , and/or its surface is also adhered to air bubbles, so that the micelles float on the water surface (especially when the stirring is stopped), and with the hydration of the suspending agent inside the micelles, the micelles gradually decrease until they disappear, accompanied by The air bubbles of the group also gradually decreased, and when the micelles disappeared, the viscosity of the water no longer changed, indicating that the suspending agent was fully hydrated. The reason for air bubbles may be related to the special hydrophilic and lipophilic properties of xanthan gum. This phenomenon is not found in other common suspending agents and thickeners, such as guar gum, sodium polyacrylate, polyacrylamide, etc., but as long as there is xanthan gum in the powder composition system, the composition can be added In water, the above-mentioned micelles with air bubbles will appear by artificial stirring, floating on the water surface, and when the micelles disappear, the viscosity of the water will basically not change. Therefore, the disappearance of the micelles with air bubbles floating on the water surface can be used as A visual characteristic of complete suspension hydration. When general suspending agents are added to water, although the hydration suspending agent (forming a colloidal shell) will also wrap the unhydrated suspending agent, which is the so-called "fish eye", the glue of this "fish eye" The shell layer has no air bubbles, and generally sinks to the bottom of the water, which is different from the micelles floating on the water surface formed by adding the suspending agent composition of the present invention.

Other suspending agents that may be used in the present invention include, but are not limited to, sodium alginate, potassium alginate, ammonium alginate, carrageenan, guar gum, pectin, quince gum, fenugreek gum, papaya seed gum, psyllium Grass Seed Gum, Artemisia Gum, Gum Arabic, Gum India, Dextran, Welan Gum, Sodium Carboxymethyl Cellulose, Ammonium Carboxymethyl Cellulose, Hydroxyethyl Cellulose, Hydroxypropyl Cellulose, Soluble Starch , pregelatinized starch, carboxymethyl starch, polyethylene oxide.

The auxiliary materials that can be used in the present invention are soluble in water at normal temperature, and the addition of the auxiliary materials will not lead to a significant increase in the viscosity of the suspension. That is, the adjuvant used as the present invention is a material that is easily soluble in water but does not significantly increase the viscosity of water.

The excipients that can be used in the present invention include but are not limited to excipients, including but not limited to glucose, sodium sulfate, sodium chloride, magnesium sulfate, sucrose, lactose.

Mixing the powdery auxiliary material (ie auxiliary material powder) with the powdery suspension aid makes them more uniform in mixing, better dispersed when added to water, and more conducive to obtaining viscosity as soon as possible.

The suspending agent composition of the present invention can also include some second auxiliary materials that improve the dispersibility of the suspending agent. The second auxiliary material may not be well soluble in water, but it can pass through the isolation of powder or its own moisture absorption. To obtain the moisture-proof performance of the suspending agent, improve the fluidity of the suspending agent during preparation and/or storage, and in actual use, it can be suspended due to the suspending properties produced by the suspending components. Secondary materials that can be used in the present invention include, but are not limited to, fumed silica, hydrated silica, silica spheres, and hollow silica. For suspending agents with less hygroscopicity such as xanthan gum, the second auxiliary material may not be added.

The suspending agent compositions of the present invention may also include edible colorings. Edible colors useful in the present invention include, but are not limited to, brilliant blue, indigo, tartrazine, carmine, amaranth. As a color indicator, the amount of edible pigment does not need to be much, and the color indicating effect can be obtained generally within 1%, such as 0.1-1%; more preferably 0.1-0.5%. For brilliant blue, its dyeing performance is very strong, and a very obvious color can be obtained with a small amount, so it is used as a preferred edible pigment. Although the above-mentioned micelles can be seen more clearly under this color background, the color is not used as a visual feature in the present invention, but as an indicator for subsequent judgment of whether the poultry eats the suspension containing the drug (such as coccidial vaccine) Signs, such as after the chicken eats the suspension, the tongue will be stained, which is used as a judgment mark for whether it has been ingested.

In order to obtain relative convenience in use and from the perspective of cost, the weight content of the suspending agent in the suspending agent of the present invention can be 1 to 50%; more preferably 1 to 40%; still more preferably 3 to 30% ; More preferably 5-25%, most preferably 5-15%; the weight content of auxiliary materials can be 50-99%, more preferably 60-97%, further 70-90%, most preferably at 75-90%. In some specific embodiments of the present invention, the suspending agent composition comprises a suspending agent component with a weight content of 1-50%, and an auxiliary material with a weight content of 50-99%.

The preparation process of the suspending agent composition of the present invention is to mix the auxiliary material and the suspending agent uniformly according to the general powder mixing method; for a small amount of raw materials and/or auxiliary materials, a larger amount of auxiliary materials and/or raw materials can be classified The method of dilution is carried out; generally existing equipment and methods can be used.

In the use of the suspending agent composition of the present invention, the suspending agent composition is evenly poured into water under slow stirring through a porous plate, so as to avoid adding a large amount of water at a time; The structure is that the micelles of the external hydration suspending agent wrapping the internal unhydrating suspending agent float on the liquid surface (air bubbles are embedded in the colloidal shell formed by the unhydrating suspending agent and/or adhered to the surface) Continue stirring afterwards, along with the carrying out of hydration, the suspending agent (such as xanthan gum) swells completely, and the molecular chain forms random coils that can move freely, and the suspending agent macromolecule is evenly distributed in water, reaching complete hydration, The micelles gradually decrease, and no micelles can be observed when the stirring is stopped, indicating that the suspending agent (such as xanthan gum) has been completely hydrated, which is used as a visual feature of complete hydration.

Preferably, the hole diameter of the porous plate used to control the flow rate of the suspending agent composition is 0.3-2 mm, and the hole spacing is between 3-10 mm. Such perforated plates can be formed in embossed forms.

The suspending agent composition can be packaged in a container with a perforable sealing film in advance, or can be poured into a container with a porous sealing film when used, and sprinkled into water through the porous sealing film. Many commonly used suspending agents have hygroscopicity, so they are preferably packed in sealed containers, preferably bottles with sealing film, and further preferably the bottles are sealed by aluminum film or aluminum plastic film, and have the performance of being able to punch holes on site. The hole can be punched with a sharp object, or with the needle-punched part of its matching bottle cap.

The suspension compositions with visualization features of the present invention can be used to formulate suspensions of coccidia vaccines, drugs or additives (eg, feed). When added to water, the viscosity of the water is increased or the water has a suspending effect, so that particles such as medicines, feeds, and coccidia oocyst vaccines are suspended in the water. In order to obtain the suspending purpose, the amount of the suspending agent composition can be adjusted according to the purpose of use (for example, the viscosity and/or suspending properties of the material to be suspended) and the amount of the suspending agent component in the suspending agent composition. Depends on type and content. In some preferred embodiments of the present invention, the amount of the suspending agent composition is 1-100 g of the suspending agent composition added to 1 L of the water, more preferably 3-100 g, and even more preferably 3-50 g; The viscosity achieved by the aqueous medium is 20mpa.s˜1000mpa.s, more preferably the viscosity is 20mpas˜500mpas.

In some preferred specific embodiments of the present invention, add 3～50g suspending agent composition of the present invention in 1L water, the viscosity of the prepared water suspension medium is about 20mpa.s～500mpas (rotation viscometer, use 1# under 6rpm Rotor measurement), which can meet the suspension of conventional drugs, additives (for example, feed), coccidia vaccines such as coccidia oocyst vaccines, etc. The density of particles such as drugs, feed, inactivated coccidian vaccines is generally 0.8~1.5g/cm ³ , and the water medium with a viscosity of 20mpa.s~500mpa.s can generally suspend them, meeting the general use requirements of 6~12h.

In the present invention, the above-mentioned coccidia vaccines can be selected from coccidia oocyst vaccines.

In the present invention, the above-mentioned coccidiosis oocyst vaccine includes but not limited to chicken coccidia oocyst vaccine, rabbit coccidia oocyst vaccine, pigeon coccidia oocyst vaccine, duck coccidia oocyst vaccine, porcine coccidia oocyst vaccine, Bovine coccidiosis oocyst vaccine or canine coccidiosis oocyst vaccine.

The above-mentioned visual characteristics are related to the nature of the xanthan gum in the suspending agent composition. When the suspending agent composition containing xanthan gum is evenly sprinkled into the water, the agglomerated suspending agent forms an external hydration suspension. The micelles of the unhydrated suspending agent are wrapped by the agent, and the air brought into the water forms air bubbles embedded in the colloidal shell formed by the external hydration suspending agent components (the closer to the outer surface of the colloidal shell, the more air bubbles ) and/or adhere to the surface of the colloidal shell, so that the entire micelle floats on the water surface, and with the hydration of the internal unhydrated suspending agent, the micelle floating on the water surface gradually becomes smaller, which is generally accompanied by air The bubbles become smaller. When the air bubbles gradually become smaller, it means that the degree of hydration continues. When the micelles floating on the water surface disappear, the air bubbles also break away from the micelles, and the hydration is basically complete. As a visual characteristic of the complete hydration of a suspending agent added to water. This feature and operation mode are especially suitable for occasions where there is no viscosity testing instrument on the breeding site and it is inconvenient to perform mechanical stirring or high-speed shearing, which is conducive to the development of breeding and the construction of food safety.

In the description of the present invention, unless otherwise specified, suspending agents and auxiliary materials all refer to powder.

In the description of the present invention, "suspension" refers to an aqueous suspension.

In the description of the present invention, "multiple" means two or more.

In the description of the present invention, "stirring at 5 to 100 rpm" can be mechanical stirring, or "manual stirring" or "manual slow stirring" or "manual stirring", and further refers to 30-60 rpm Stirring per minute can generally be achieved by stirring with a stirring rod.

Below in conjunction with specific embodiment, further illustrate the present invention. The specific embodiments are carried out on the premise of the technical solutions of the present invention, and detailed implementation methods and operation processes are given. It should be understood that these examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods that do not indicate specific conditions in the following examples are usually carried out according to conventional conditions. Ratios and percentages are by weight unless otherwise indicated.

For viscosity testing, use a rotational viscometer [NDJ-1 rotational viscometer, Shanghai Yueping Scientific Instrument Co., Ltd.] to carry out viscosity testing at various rotational speeds.

Example 1

Take guar gum, polyacrylate, and xanthan gum, mix them with anhydrous glucose respectively, and observe the appearance and viscosity of them under different swelling degrees after they are poured into water at a uniformly controlled speed through a porous plate or a porous membrane under manual stirring. Changes, see Table 1 for specific formula composition.

Table 1

Operation method: Take 4.0g of each group of experimental samples from 1 to 3 groups, use a bottle with a porous aluminum film seal as a pouring container, disperse them at a uniform speed under manual stirring, and add them to 500ml of tap water (hardness around 200ppm), record the initial and complete hydration When the state and viscosity data, the test results are shown in Table 2. Among them, the general viscosity data comes from the No. 1 rotor of the rotational viscometer. If the viscosity exceeds the range, the rotor should be adaptively changed to make the measurement within the range. Viscosity measurements were performed at 25°C.

Table 2

It can be seen from Example 1 that different types of suspending agents exhibit different properties when hydrated under the same operating method. Guar gum has a low viscosity and fast hydration time. When it is just dispersed and added to water, it will be completely hydrated. There are only a few air bubbles on the surface of the suspension due to stirring. Unlike xanthan gum, these air bubbles are not adhered. on the micelles. After complete hydration, it can be observed that the system is uniform, and there is no obvious difference in the surface layer of the suspension before and after guar gum hydration. And the initial viscosity is not much different from the viscosity after complete hydration (indicating that the hydration speed is fast, but the viscosity is low). When sodium polyacrylate is initially added to water, each particle of sodium polyacrylate swells independently and does not stick to each other. Since it takes some time for hydration, the initial viscosity of the system is low, and the viscosity generated by itself is not enough to suspend sodium polyacrylate. The structure formed by initial hydration is that the outer hydrated sodium polyacrylate wraps the inner unhydrated sodium polyacrylate micelles, and the colloidal shell formed by the hydrated sodium polyacrylate has no air bubbles inside and on the surface, and the micelles sink to the bottom of the water. After complete hydration, the system was observed to be uniform with the naked eye. Due to the high viscosity, small bubbles generated by stirring were evenly suspended in the entire system. There is a big difference in viscosity before and after hydration. When xanthan gum is initially added to water, it will produce micelles whose structure is that the external hydration suspending agent wraps the internal unhydrated suspending agent, and the colloidal shell formed by the external hydration suspending agent is embedded with air bubbles, and/or its surface is sticky. Air bubbles are attached to make the micelles float on the surface of the suspension. After complete hydration, the surface micelles disappear, and the system is uniform by naked eye observation. There is a big difference in viscosity before and after hydration. Therefore, when the composition of xanthan gum and auxiliary materials is added to the water at a controlled speed and uniformly through a porous plate or a porous membrane under the condition of artificial stirring, the floating and water surface similar "fish eyes" generated by xanthan gum in the hydration process As a visual feature, the micelles can accurately judge the hydration degree of the suspending agent, and this method is specific to xanthan gum.

In addition, compared with the "fish eyes" formed by adding pure xanthan gum to water in the same way, the water synthesis speed of unhydrated xanthan gum in the micelles formed after adding the mixture of xanthan gum and glucose to water Faster, easier and more suitable for preparing suspensions.

Example 2

Mix guar gum and polyacrylate with xanthan gum and anhydrous glucose respectively, pass them through a porous plate or a porous membrane under stirring to control the speed, and pour them into water evenly, and observe the appearance and viscosity under different swelling degrees. Variety. See Table 3 for the specific formula composition.

table 3

Operation method: Take 4.0g of experimental samples from Group 1 and Group 2, use a bottle with a porous aluminum film seal as a pouring container, disperse them at a uniform speed under manual stirring, and add them to 500ml of tap water, and record the state and viscosity of the initial hydration and complete hydration Data and test results are shown in Table 4.

Table 4

From Figure 4a, Figure 4b, Figure 5a and Figure 5b, it can be seen that after guar gum or sodium polyacrylate and xanthan gum are compounded and evenly sprinkled into water through a porous membrane, a composition similar to xanthan gum also appears The "fish-eye" micelles floating on the water surface appear when sprinkled into the water, and when the micelles disappear, all the suspending agents are fully hydrated.

From Examples 1 and 2, it can be seen that for pure guar gum or sodium polyacrylate, the surface layer of water in the hydration process has no obvious visual characteristics (see Example 1 for details), but after compounding with xanthan gum, xanthan gum can be used The visual features (disappearance of "fish-eye" micelles with air bubbles) that appeared during the hydration of the original gum judged whether all the suspending agents were fully hydrated. In the initial stage when the sample is evenly sprinkled into the water and kept stirring, the structure formed is that the external hydration suspending agent wraps the micelles of the internal unhydrated suspending agent (similar to "fish eyes"), and the colloidal shell formed by the external hydration suspending agent There are air bubbles inlaid in the water, and the air bubbles are also adhered to the surface. After the hydration is complete, the "fish-eye" micelles on the water surface disappear. For example, for the sodium polyacrylate group, under artificial stirring, it is evenly sprinkled into water to form a micelle with externally hydrated xanthan gum and sodium polyacrylate wrapping internally unhydrated xanthan gum and sodium polyacrylate, and the hydrated xanthan Air bubbles are embedded in the colloidal shell formed by glue and sodium polyacrylate, and the air bubbles are also adhered to the surface, and there is no case where the micelles formed by sodium polyacrylate alone sink to the bottom of the water, indicating that polyacrylic acid Sodium also participates in the formation of micelles with air bubbles. The guar gum group also showed micelles with air bubbles similar to xanthan gum. This proves that this method is not only applicable to suspending agents formulated with xanthan gum alone, but also to products compounded with xanthan gum and other suspending agents.

Example 3

The composition of the suspending agent is shown in Table 5.

table 5

xanthan gum anhydrous glucose twenty four% 76%

Preparation process: Mix xanthan gum and anhydrous glucose evenly, then put it into a bottle and seal it with aluminum plastic film. The bottle has a cap with a press stud.

Method of use: punch holes in the aluminum-plastic film with a bottle cap, then sprinkle 50g of the suspending agent composition evenly through the porous aluminum-plastic film into 18L of water under manual stirring, continue manual stirring for 3 minutes, stop stirring for observation, and find that there is Air-bubble-like "fish-eye" micelles float on the water surface; continue to stir for 5 minutes, stop stirring and observe, and find that the "fish-eye"-like micelles become smaller, and the accompanying bubbles also become smaller; continue to stir for 5 minutes, stop After stirring, it was found that there were no micelles similar to "fish eyes" floating on the water surface, and it was considered that the hydration was thorough.

It has obvious visual features in the preparation process. See Figures 6a to 6f.

Example 4

The composition of the suspending agent is shown in Table 6.

Table 6

xanthan gum anhydrous glucose 10% 90%

Preparation process: mix xanthan gum and anhydrous dextrose evenly, then put the obtained composition into bottles, and seal them with aluminum plastic film. The bottle has a cap with a press stud.

Method of use: punch holes in the aluminum-plastic film with the bottle cap, then sprinkle 50g of the suspending agent composition evenly through the porous aluminum-plastic film into 6L of water under manual stirring, continue to stir for 4 minutes, stop stirring and observe, and find that it is similar to "fish eyes". The micelles of "float on the surface of the water, and there are air bubbles inside and on the surface of the colloidal shell of the micelles; continue to stir for 3 minutes, stop stirring and observe, and find that the micelles similar to "fish eyes" become smaller, and the air bubbles also become smaller; continue Stir for 5 minutes, stop stirring, find that there are no micelles similar to "fish eyes" floating on the water surface, and consider that the hydration is complete.

It has obvious visual features in the preparation process.

Example 5

Take a mixture of 1.0g xanthan gum, 2g glucose and 2g potassium chloride, pour it into water evenly through a porous plate or a porous membrane under manual stirring, and observe the changes in appearance and viscosity under different swelling degrees.

The specific operation method is: take a mixture of 1.0g xanthan gum, 2g glucose and 2g potassium chloride, use a bottle sealed with a porous aluminum film as a pouring container, disperse it into 1000ml tap water at a uniform speed, and stir at a constant speed while adding. After adding, continue to stir at 30-60 rpm for about five minutes, stop stirring, and observe that there are rubber blocks containing air bubbles floating on the water surface, measure the viscosity of the water for the first time, and then stir for about five minutes, stop stirring, the No micelles containing air bubbles floating on the water surface were observed, and the viscosity of the water was measured for the second time, and the viscosity of the water obtained in the second measurement was significantly higher than that obtained in the first measurement; after that, the stirring was continued for two hours , measure the viscosity of water for the third time, and the viscosity difference of the water that the third time is measured and the viscosity of the water that is measured for the second time is very little, it shows that during the second measurement (the floating micelle on the water surface disappears) the xanthan gum has Fully hydrated. Therefore, the disappearance of micelles floating on the water surface indicates that the suspending agent is completely hydrated. Among them, the viscosity data comes from the No. 1 rotor of the rotational viscometer.

Table 7

It can be seen from Figures 7a to 7c that the process of preparing the suspension with the suspending agent composition composed of xanthan gum, glucose and potassium chloride has obvious visual characteristics, and the hydration speed is relatively fast.

Example 6

The composition of the suspending agent is shown in Table 8.

Table 8

xanthan gum Yuan Mingfen 15% 85%

Preparation process: mix xanthan gum and sodium bicarbonate (65 mesh) uniformly according to the weight ratio of 15:85, then put the obtained composition into a bottle, and seal the bottle with an aluminum-plastic film. The bottle has a cap with a press stud.

The specific method of use is: punch the aluminum-plastic film with a bottle cap, disperse 4.0g of the sample through the perforated aluminum-plastic film and add it to 500ml tap water at a uniform speed, and stir manually at a constant speed while adding. After adding, continue to stir at 30-60 rpm for about five minutes, stop stirring, and observe that there are rubber blocks containing air bubbles floating on the water surface, measure the viscosity of the water for the first time, and then stir for about five minutes, stop stirring, the No micelles containing air bubbles floating on the water surface were observed, and the viscosity of the water was measured for the second time, and the viscosity of the water obtained in the second measurement was significantly higher than that obtained in the first measurement; after that, the stirring was continued for two hours , measure the viscosity of water for the third time, and the viscosity difference of the water that the third time is measured and the viscosity of the water that is measured for the second time is very little, it shows that during the second measurement (the floating micelle on the water surface disappears) the xanthan gum has Fully hydrated. Therefore, the disappearance of micelles floating on the water surface indicates that the suspending agent is completely hydrated. Viscosity data are from rotational viscometer spindle 1.

Table 9

It can be seen from Figures 8a to 8c that the process of preparing the suspension with the suspending agent composition composed of xanthan gum and sodium bicarbonate has obvious visual characteristics, and the hydration speed is relatively fast.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the scope of the present invention, and various changes can also be made to the above embodiments of the present invention. That is to say, all simple and equivalent changes and modifications made according to the claims and description of the application for the present invention fall within the protection scope of the claims of the patent of the present invention. What is not described in detail in the present invention is conventional technical contents.

Claims (11)

1. a suspending agent composition with visual characteristics, characterized in that, said suspending agent composition comprises the following components in weight percentage: Suspending agent 1～50%, Excipients 50-99%, Both the suspending agent and the auxiliary material are powdery, The suspending agent is xanthan gum, or a mixture of xanthan gum and other suspending agents, The visual feature is that when the suspending agent composition is evenly sprinkled into water under stirring at 5-100 rpm, the agglomerated suspending agent forms a structure in which the outer hydrating suspending agent wraps the inner unhydrated suspending agent The micelles of the agent, and air bubbles are embedded in the colloidal shell formed by the external hydration suspending agent, and/or its surface also adheres to air bubbles, so that the micelles float on the water surface, and when the micelles disappear, the water The viscosity of the no longer changes, indicating that the suspending agent is fully hydrated. 2. The suspending agent composition with visual features according to claim 1, characterized in that, the weight percentage of the suspending agent is 1 to 50%, more preferably 3 to 30%, and/or The weight percentage of xanthan gum in the mixture of xanthan gum and other suspending agents is 95-5%. 3. the suspending agent composition with visualization feature according to claim 1 or 2, is characterized in that, described other suspending agent is selected from sodium polyacrylate, sodium alginate, potassium alginate, ammonium alginate, karaage Gum, guar gum, pectin, kale gum, fenugreek gum, papaya seed gum, psyllium seed gum, artemisia gum, acacia gum, gum ghatti, dextran, welan gum, carboxymethyl cellulose One or more of sodium, ammonium carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, soluble starch, pregelatinized starch, carboxymethyl starch, polyethylene oxide; more preferably sodium polyacrylate , one or more of guar gum, pectin, carboxymethyl cellulose; most preferably a mixture of one or more of sodium polyacrylate, guar gum, pectin, carboxymethyl cellulose. 4. the suspending agent composition with visualization feature according to claim 1, is characterized in that, described suspending agent is the mixture of xanthan gum and guar gum, or is the mixture of xanthan gum and sodium polyacrylate . 5. the suspending agent composition with visualization feature according to claim 1 or 2, is characterized in that, described adjuvant is selected from one or the other in glucose, sodium sulfate, sodium chloride, magnesium sulfate, sucrose, lactose Various mixtures; more preferably glucose and/or anhydrous sodium sulfate. 6. The suspending agent composition with visual characteristics according to claim 1 or 2, characterized in that, the suspending agent composition also includes a second adjuvant, and the second adjuvant is selected from the group consisting of fumed silicon, hydrated A mixture of one or more of silicon oxide, silicon spheres, and hollow silicon dioxide. 7. The suspending agent composition with visualization features according to claim 1 or 2, characterized in that, the suspending agent composition further comprises an edible coloring. Preferably, the edible pigment is selected from one or more of brilliant blue, indigo, tartrazine, carmine, and amaranth. 8. The method for preparing a suspension, characterized in that the preparation method comprises the steps of: passing the suspending agent composition according to any one of claims 1-7 through a porous plate under stirring at 5 to 100 rpm Sprinkle into water and continue to stir. When it is observed that the structure floating on the water surface is that the micelles of the external hydrated suspending agent wrapping the internal unhydrated suspending agent disappear, it means that the suspending agent is completely hydrated. 9. The application of the suspending agent composition according to any one of claims 1-7 in the suspension of preparation of coccidia vaccine, medicine or additive. 10. purposes according to claim 9, is characterized in that, described coccidia vaccine is selected from coccidia oocyst vaccine, Preferably, the coccidiosis oocyst vaccine is selected from the group consisting of chicken coccidia oocyst vaccine, rabbit coccidia oocyst vaccine, pigeon coccidia oocyst vaccine, duck coccidia oocyst vaccine, porcine coccidia oocyst vaccine, bovine coccidia oocyst vaccine Oocyst vaccine or canine oocyst vaccine. 11. purposes according to claim 10, is characterized in that, utilizes described suspending agent composition to prepare the method for the suspension of coccidial vaccine, medicine or additive and comprises the following steps: (1) Sprinkle the suspending agent composition described in any one of claims 1-7 into water evenly under stirring at 5～100 rpm through a porous plate, and continue to stir, when the structure floating on the water surface is observed as The suspending agent is fully hydrated when the micelles of the external hydrating suspending agent wrapping the internal unhydrated suspending agent disappear; (2) Adding the coccidian vaccine, medicine or additive to the water. Wherein the order of step (1) and step (2) can be interchanged, or can be carried out simultaneously.

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