JP5560245B2 - Food product having delivery device and method for preparing the same - Google Patents

Description

This application is related to US Provisional Patent Application No. 60 / 697,092 filed July 7, 2005, US Provisional Patent Application No. 60 / 811,830 filed June 8, 2006. US Provisional Patent Application No. 60 / 811,503 filed June 7, 2006, and US Utility Model Application No. 11 / 435,605 filed May 17, 2006 All of which are incorporated herein by reference in their entirety.

FIELD The present disclosure relates generally to food products that include delivery devices. A method for preparing such a food product is also disclosed.

Background Polyunsaturated fatty acids, such as omega-3 fatty acids, are essential for daily life and function. Such compounds play an important role in the structure of the cell membrane and form the basis for the synthesis of many cellular transmitters such as prostaglandins and leukotrienes. These cellular transmitters are an important part of human physiology and can affect, for example, cell proliferation, cell signaling, gene expression, coagulation and inflammation.

  As an example, omega-3 fatty acids and their derivatives are known to be the main components of brain tissue and nerve tissue. Omega 3 fatty acids can also reduce thrombogenesis and inflammation by altering several pathways that lead to the production of inflammatory mediators (eg, prostaglandins, leukotrienes and thromboxanes). See, for example, Sugano, Michihiro, “Balanced Intact of Polyunsaturated Fatty Acids for Health Benefits”, Journal of Oleo Science (2001), 50 (5): 30511. Furthermore, omega-3 fatty acids are known to positively affect cardiac function, hemodynamics and arterial endothelial function. The American Heart Association reports that omega-3 fatty acids can reduce the risk of cardiovascular and heart disease.

  The main source of such polyunsaturated fatty acids is through the diet. Diets rich in polyunsaturated fatty acids such as omega-3 fatty acids are known to have beneficial effects on heart disease, cancer, arthritis, allergies and other chronic diseases (eg, the American Heart Association, Scientific Statement). , "Fish Consumption, Fish Oil, Omega-3 Fatty Acids and Cardiovascular Disease", November 2002, Radack et al., "The effects of low doses of omega-3 fatty acid supplementation on blood pressure in hypertensive subjects: a randomized controlled trial "Arch." Intern. Med. (1991) 151: 1173-1180, Appel et al., “Does supplementation of diet with 'fish oil' reduction block pressure? A meta-analyss of control. 153 (12): 1439-1438, GISSI-Previous Investigators, “Dietary supplementation with homea-3 polyunsaturated fatity acids and vitaline efactiles. of the GISSI-Prevenitione trial ", Lancet (1999) 354: 447-455).

  The American Heart Association suggests that people may need 2-4 grams of omega-3 fatty acids per day. Unfortunately, most Western diets are deficient in these beneficial fatty acids. Even the intake of 1 gram / day exceeds the amount that can be easily obtained by meal alone. Thus, people who want to increase their intake of such polyunsaturated fatty acids usually rely on dietary supplements. However, such dietary supplements are usually sensitive to oxidation and may have a foul odor or an unpleasant taste. Furthermore, compliance with dietary supplement therapy requires discipline, but is often lacking.

  Given the health benefits of polyunsaturated fatty acids and the problems associated with sufficient intake of such compounds, there are food products that contain beneficial compounds such as polyunsaturated fatty acids that are more pleasant and pleasing to consumers. Needed in the art. The subject matter disclosed herein meets these and other needs.

Summary In accordance with the purpose of the disclosed materials, compounds, compositions, items, and methods as embodied and broadly described herein, the disclosed subject matter in one aspect includes compounds and compositions, and as such And methods of preparing and using such compounds and compositions. In a further aspect, the disclosed subject matter relates to a food item comprising a delivery device. In yet a further aspect, the disclosed subject matter relates to a method of preparing such a food product. In yet a further aspect, the disclosed subject matter relates to a homogenized formulation comprising microcapsules and to a food product prepared by or with a homogenized formulation. In yet a further aspect, the disclosed subject matter relates to methods of making and using the disclosed homogenized formulations and also food products prepared from or containing the homogenized formulations.

  Additional advantages are set forth in part in the description which follows, and in part will be apparent from the description, or may be learned by practice of the embodiments described below. The advantages described below will be realized and realized by means of the elements and combinations particularly pointed out in the appended claims. It is to be understood that both the foregoing summary and the following detailed description are exemplary and explanatory only and are not restrictive.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate several aspects described below.
FIG. 1 is a diagram illustrating the process of applying the disclosed microencapsulated nutrients to a chip.

  The materials, compounds, compositions, foodstuffs and methods described herein are described in the following detailed description of specific embodiments of the subject matter disclosed and the examples contained herein, as well as the drawings. It can be understood more easily by referring to.

  Before disclosing and describing the materials, compounds, compositions, items and methods of the present invention, it is understood that the embodiments described below are not limited to specific synthetic methods or specific reagents, and may, of course, vary. I want. It is also to be understood that the terminology used herein is for the purpose of describing particular aspects only and is not limiting.

  Also, various publications are referenced throughout this specification. In order to more fully describe the state of the art to which the disclosure pertains, the disclosures of these publications are incorporated herein by reference in their entirety. The disclosed references are also individually and specifically incorporated herein by reference for the materials contained in those references, which are discussed in the text in which the reference is cited.

  In this specification and in the claims that follow, reference will be made to a number of terms that shall be defined to have the following meanings:

  Throughout the description and claims of this specification, the word “comprise” and other forms of this word such as “comprising” and “comprises” are meant to include, but are not limited to, for example, other additives, It does not exclude ingredients, integers or steps.

  As used in the specification and the appended claims, the singular forms “a”, “an”, and “the” include plural referents unless the context clearly indicates otherwise. Thus, for example, reference to “a compound” includes a mixture of two or more such compounds, and reference to “an omega-3 fatty acid” (omega 3 fatty acid) It includes a mixture of two or more of three fatty acids and references to “the microcapsule” includes a mixture of two or more such microcapsules, and so on.

  “Optional” or “as desired” means that the event or event described thereafter may or may not occur, and this description may or may not occur. It means to include.

  “About” may refer to a range from one particular value and / or to “about” another particular value. When representing such a range, another aspect includes from this one particular value and / or to the other particular value. Similarly, when values are expressed as approximations using the antecedent “about,” it will be understood that the particular value forms another aspect. It will be further understood that the endpoints of each range are important in relation to the other endpoint and independent of the other endpoint. It is also understood that many values are disclosed herein, and that each value is also disclosed herein as “about” that particular value, in addition to the value itself. For example, if the value “10” is disclosed, then “about 10” is also disclosed. Where a value is disclosed, it is also understood that the value “below”, the value “above”, and possible ranges between values are also disclosed, as will be appreciated by those skilled in the art. . For example, when the value “10” is disclosed, “10 or less” and “10 or more” are also disclosed. It is also understood that data is provided in many different formats throughout this application, and that these data represent endpoints and start points, and ranges for any combination of data points. For example, if a specific data point “10” and a specific data point “15” are disclosed, more than 10, more than 10, less than 10, less than 10, equal to 10, more than 15, more than 15, less than 15. , 15 or less and equal to 15, and between 10 and 15 are considered disclosed. It is also understood that each unit between two specific units is also disclosed. For example, if 10 and 15 are disclosed, 11, 12, 13 and 14 are also disclosed.

  In the specification and the appended claims, references to parts by weight of a particular element or component in a composition are expressed in terms of this element or ingredient and any other element or component or part by weight in the composition. Indicates the weight relationship between the item being processed. Thus, in a compound containing 2 parts by weight of component X and 5 parts by weight of component Y, X and Y are present in a weight ratio of 2: 5, regardless of whether additional components are included in the compound. It exists in such a ratio.

  Ingredient weight percentages are based on the total weight of the formulation or composition in which the ingredients are included, unless otherwise stated.

  As used herein, “subject” means an individual. Therefore, “subjects” include pet animals (eg, cats, dogs, etc.), livestock (eg, cows, horses, pigs, sheep, goats, etc.), laboratory animals (eg, mice, rabbits, rats, guinea pigs, etc.). And birds can be included. The “subject” may also include mammals such as primates and humans.

  Reference will now be made in detail to the disclosed materials, compounds, compositions, items and methods. Examples of these materials, compounds, compositions, items and methods are shown in the accompanying examples and figures.

  Some of the materials, compounds, compositions and components disclosed herein can be obtained from commercial sources or readily synthesized using techniques generally known to those skilled in the art. For example, starting materials and reagents used in preparing the disclosed compounds and compositions can be found in Ocean Nutrition Canada (Dartmouth, Nova Scotia), Aldrich Chemical Co. (Milwaukee, Wisconsin), Acros Organics (Morris Plains, New Jersey), Fisher Scientific (Pittsburgh, Pennsylvania), Sigma (St. Louis, Missouri) and others, but Fieser and Fieser's Reagents for Organic Synthesis, Volumes 1-17 (John Wiley and Sons, 1991), Rodd's Chemistry of Carbon Compounds, Volumes 1-5, and Supplements (Elsevier Science P, 9) 40 volumes (John Wiley and Sons, 991), described in March's Advanced Organic Chemistry (John Wiley and Sons, 4th edition), Larock's Comprehensive Organic Transformations (VCH Publishers 9) It is also prepared by a known method.

  It can also be used in the disclosed methods and compositions, can be used with the disclosed methods and compositions, can be used in the preparation of the disclosed methods and compositions, or the disclosed methods and compositions Also disclosed herein are materials, compounds, compositions and ingredients that are products of Where these and other materials are disclosed herein and combinations, parts, interactions, groups, etc. of these materials are disclosed, various individual and population permutations of these compounds and Although specific references to each combination may not be explicitly disclosed, it is understood that each is specifically contemplated and described herein. For example, if a compound is disclosed and several modifications that can be made to several components of the compound are discussed, all possible permutations and combinations are contemplated unless otherwise stated. Thus, the group of components A, B and C as well as the group of components D, E and F are also disclosed, and when an example combination, compounds AD, are disclosed, each is not individually listed Even in cases, each is contemplated as an individual or a group. Thus, in this example, combinations AE, AF, BD, BE, BF, CD, CE and CF are specifically contemplated, and A, It should be considered as disclosed from the disclosure of B and C, D, E and F, and combination examples AD. Likewise, any portion or combination of these is also specifically contemplated and disclosed. Thus, for example, the sub-group of AE, BF, and CE is specifically contemplated, and from the disclosure of A, B and C, D, E, and F, and example combinations AD It should be considered as disclosed. This concept applies to all aspects of the present disclosure, which include, but are not limited to, steps in methods of making and using the disclosed compositions. Thus, if there are a variety of additional steps that can be performed, each of these additional steps can be performed on any specific aspect of the disclosed method aspect or any specific aspect of the disclosed method aspect. It is understood that combinations can be implemented and that each such combination is specifically contemplated and should be considered disclosed.

Foodstuffs Foodstuffs comprising one or more delivery devices are disclosed herein. The delivery devices described more fully herein can include a filling material to be delivered to a subject when eating / drinking a food product. The disclosed food product may be any food product that the subject can consume (eg, eat, drink or ingest). For example, the food product may be an edible and feed composition comprising food / beverage consumed by agricultural animals, pets and zoo animals. It may be desirable for the food product to be palatable and popular. By using widely accepted food products, dietary or dosage regimen compliance for the filler material can be improved.

  Those skilled in the art of preparing and selling food products (ie, edible food or beverages or precursors thereof) are well aware of the wide variety of classes, subclasses and types of food products, and While trying to prepare and sell variations of food products, we will refer to them using recognized, well-known terminology. A list of such terminology is listed below, thereby using the various delivery devices disclosed herein, in a food product as described herein, or It is specifically contemplated herein that the filler material can be delivered to the subject either by incorporating the delivery device alone or in any reasonable combination or mixture thereof on the food product.

  One or more confectionery, chocolate confectionery, tablets, countlines, self-lined / softline, boxed assortment, standard boxed assortment, twisted packaging miniature, seasonal chocolate , Chocolate with toys, alfajore, other chocolate confectionery, mint, standard mint, power mint, bowled sweet, troche, gum, jelly and chew, toffee, caramel and nougat , Medicinal confectionery, lollipop, licorice, other sugar confectionery, gum, chewing gum, sugared gum, sugarless gum, functional gum, bubble gum, bread, packaged / factory bread, non-packed / artisan bread, pastry , Cakes, packaged / factory cakes, unwrapped / artisan cakes, cookies, chocolate-coated biscuits, sand biscuits, filled biscuits, unsweetened biscuits and crackers, bread substitutes, breakfast cereals, RTE (ready-to -Eat) cereals, family breakfast cereals, flakes, muesli, other RTE cereals, children's breakfast cereals, hot cereals, sweet and unsweetened snacks, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, Pretzel, nuts, other sweet and unsweetened snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, food replacement products, slimming products, post-disease beverages, instant foods Canned instant food, frozen instant food, dried instant food, chilled instant food, dinner mix, dessert mix, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, frozen soup, pasta, canned pasta , Dried pasta, chilled / fresh pasta, noodles, plain noodles, instant noodles, frozen noodles, instant noodles in cups / bowls, instant noodles in bags, chilled noodles, snack noodles, canned foods, canned meat and meat products, canned fish / Seafood, canned vegetables, canned tomatoes, canned beans, canned fruits, canned instant foods, canned pasta, other canned foods, frozen food, frozen processed red meat, frozen processed chicken, frozen processed fish / seafood, frozen processed vegetables , Frozen meat substitutes, frozen potatoes, oven-baked potato chips, other oven-baked Potato products, frozen potatoes not baked in the oven, frozen bakery products, frozen desserts, other frozen foods, dried foods, refrigerated meat, refrigerated fish / seafood products, refrigerated fish, refrigerated coated fish, refrigerated Smoked fish, refrigerated lunch kit, refrigerated / raw pasta, refrigerated noodles, fats and oils, olive oil, vegetable oils and seed oils, cooking fats and oils, butter, margarine, spread fats and oils, functional spread fats and oils, sauces, dressings and seasonings, tomatoes Pastes and purees, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and fondue, herbs and spices, fermentation sauces, soy-based sauces, pasta sauces, wet sauces, dry sauce / powder mixes, ketchup, mayonnaise, normal Mayonnaise, mustard, salad Lessing, the usual salad dressings, low-fat salad dressing, vinaigrette, dips, pickled products, other sauces, dressings and condiments, spreads, jams and Preserve, honey, chocolate spreads, nut-based spreads, and yeast-based spread.

  Some other examples of suitable food products include fruits, vegetables, meat, cereals, starch foods, sweets (hard candy, soft candy, jelly, jam, candy bar, etc.), chewing gum, Baked confectionery or type confectionery (cookies, biscuits), steamed confectionery, cacao or cacao products (chocolate and cocoa), frozen confectionery (ice cream, ice confectionery, etc.), beverages (fruit juice, soft drinks, carbonated beverages) Health drink), health bar or nutrition bar, baked food, pasta, dairy product, cheese product, egg product, seasoning, soup mix, snack food, nut product, vegetable protein product, poultry meat product, granulated sugar ( White or brown), sauce, gravy, syrup, dry beverage powder, fish product or pet food But it is not limited thereto. In other examples, suitable food items include bread, tortillas, cereals, sausages, chicken, ice cream, yogurt, milk, salad dressing, rice bran, fruit juice, dry beverage powder, rolls, cookies, crackers, fruit pie or cake It is possible to include, but is not limited to these. In some specific examples, the food product may be chips (potato chips, corn chips, tortilla chips, etc.), pretzels, crackers, and the like. In yet another example, the food product can include frozen food (eg, frozen vegetables). In a further example, the food product is a salty and unsweetened snack food such as rice cake or popcorn.

  Further examples of food products that can include a delivery device as disclosed herein include wet soup categories, dehydrated and cooked food categories, beverage categories, frozen food categories, snack food categories, and seasonings Or in a seasoning blend.

  “Wet soup category” means a wet / liquid soup including frozen soup, regardless of concentration or container. For this definition, soup means food prepared from meat, poultry, fish, vegetables, cereals, fruits and other ingredients that are cooked in a liquid, and some or all of these ingredients are visible Fragments can be included. This soup can be clear (as broth) or thick (as chowder), smooth, puree, or filled with ingredients, instantly It can be semi-concentrated or concentrated and can be served hot or cold as a meal appetizer or main dish or as a snack (like a drink). The soup can be used as an ingredient to prepare other dietary ingredients and can range from broth (consomme) to sauce (cream or cheese based soup).

  “Dehydrated and cooked food category” means: (i) powders, granules, pastes, sold separately as final products, or sold as ingredients in products, sauces and cooking mixes (regardless of technology) Cooking aids such as solid cubes, tablets or concentrated liquid products including powdered or granular concentrated bouillon, bouillon and bouillon-like products, and (ii) dehydrated soup mix, dehydrated instant soup, dehydrated for cooking Dehydrated and freeze-dried soups including prepared soups, dehydrated or cold-prepared dishes including pasta dishes, potato dishes and rice dishes, meal solutions products such as meals and entrées served alone (iii) Final, whether dehydrated, liquid or frozen Seasoning, marinade, salad dressing, salad topping, dip, breading, butter mix, storage stable spread, barbecue sauce, liquid cooking mix, including salad cooking mix, sold as a product or as an ingredient in the product, Means a product to accompany a meal, such as a concentrate, sauce or sauce mix.

  “Beverage category” means beverages, beverage mixes and concentrates, including alcoholic and non-alcoholic beverages, ready-to-drink dry powdered beverages, carbonated and non-carbonated beverages such as soda, fruit or vegetable juices. It is not limited to.

Homogenized formulations Methods for preparing homogenized formulations are also disclosed herein. These methods include providing a pre-homogenized composition comprising one or more delivery devices (eg, microcapsules) as well as homogenizing the composition. In these methods, the delivery device is present in the pre-homogenized composition prior to homogenization. Thus, if the pre-homogenized composition is homogenized as disclosed herein, the delivery device is present during the homogenization process and undergoes the homogenization process. Further, in many examples disclosed herein, the homogenized formulation is further processed (eg, pasteurized / sterilized). Accordingly, the disclosed homogenized formulations may be pasteurized or sterilized formulations. In many instances, the disclosed homogenized formulations can be incorporated into (eg, used to prepare) many of the food products disclosed herein. For example, combinations of foodstuffs and homogenized formulations are disclosed herein.

  In the disclosed homogenized formulation, the amount of delivery device in the homogenized formulation may be at least 50% of the amount of delivery device in the pre-homogenized composition. In other examples, the amount of delivery device in the homogenized formulation is at least about 55, 60, 65, 70, 75, 80, 85, 90, 95, 97 of the amount of delivery device in the pre-homogenized composition. 98 or 99%, any of the above values can form the upper or lower point of the range. The amount of delivery device in the disclosed homogenized formulation and pre-homogenized composition can be determined by methods known in the art (see, eg, examples disclosed herein). .

  The disclosed homogenized formulations and methods have several advantages over many existing compositions. For example, the presence of a delivery device in a “crude” starting material (ie, prior to homogenization, and possibly prior to other processing techniques such as pasteurization and sterilization) Existing process flows can be used, thus avoiding costly changes to most existing designs where pasteurization occurs just before or just after homogenization. Another advantage is that the delivery device undergoes a homogenization process (and in other examples a pasteurization and sterilization process as well). This avoids regulatory issues surrounding methods where delivery devices (or other additives) are added after pasteurization / sterilization and usually require the product to be pasteurized or sterilized again.

  A further advantage of some of the homogenized formulations (eg, dairy formulations) and methods disclosed herein is that the delivery device is added after homogenization, and thus is not homogenized. In comparison, it can include a narrow particle size distribution of the delivery device in the homogenized formulation. Also, when the homogenized formulation is pasteurized, as is normally done in dairy products, milk proteins can associate around the outer shell of the delivery device during pasteurization. The degree and amount of association is believed to depend on the pasteurization time and temperature. The association of milk proteins (eg, whey protein and casein) can improve the flavor of the formulation. This is because such proteins are known to be adsorbents with certain flavors and odors. The related milk proteins can also further stabilize the delivery devices and their contents.

  In the disclosed method, the pre-homogenized composition can be any fluid to be homogenized. Accordingly, the disclosed method is not limited in any way by the particular pre-homogenized composition. For example, the pre-homogenized composition can be any edible product, cosmetic product, pharmaceutical product, nutritional product or medical product to be homogenized. In some specific examples, the pre-homogenized composition may be a dairy product (eg, milk).

  It will be appreciated that a suitable pre-homogenized composition may have been previously homogenized one or more times. As long as these compositions are to be homogenized at least once more, they are acceptable prehomogenized compositions for the disclosed method.

  The composition prior to homogenization may or may not be pasteurized. For example, a milk composition that is pasteurized but must be further homogenized is a suitable pre-homogenized composition. Milk compositions that must be further homogenized or pasteurized (in any order) are also suitable pre-homogenized compositions.

  The disclosed pre-homogenized compositions, as well as the resulting homogenized formulations and foodstuffs provided therefrom, can include one or more delivery devices as described herein. In some examples, the disclosed pre-homogenized composition and the resulting homogenized formulation can include the same type of delivery device, while in other examples, different types of delivery devices (eg, different filler materials) Microcapsules).

  Some embodiments of the homogenized formulations disclosed herein are microcapsules having about 130 mg DHA per gram of microcapsules (eg, 5:25 oil in which the filling material is obtained from tuna and / or bonito) And the outer shell of these microcapsules contains pork gelatin or fish gelatin. In another embodiment, the homogenized formulation disclosed herein is a microcapsule having about 150 mg of DHA or EPA per gram of microcapsule (eg, the filler material is obtained from sardines and / or anchovies) 18:12 oil) and the outer shell of these microcapsules contains pork gelatin or fish gelatin. Any of these blends may be, for example, specially formulated milk powder, milk, or yogurt blend.

  Any of the disclosed delivery devices can be added to any of the disclosed pre-homogenized compositions. The particular method of addition will depend on the particular prehomogenized composition, the particular delivery device, its homogenized composition including its end use and method of preparation and preparation equipment, and preference. The disclosed method is not limited by any particular method of adding microcapsules to the pre-homogenized composition. In some examples, the delivery device is manually added or poured (or added to the homogenized composition to be homogenized again) to the pre-homogenized composition. In other examples, delivery devices or solutions thereof can be pumped into the pre-homogenized composition or added by a hopper. Other suitable methods of adding a delivery device to the pre-homogenized composition are known in the art. In addition, it may be desirable to mix to fully incorporate the delivery device into the pre-homogenized composition. Such mixing can be achieved by methods known in the art such as mechanical stirrer, magnetic stirrer, shaker, bubbling gas, sonication, vortexing, etc. It is not limited to.

  The specific amount of delivery device that can be present in the pre-homogenized composition will depend on the preference and the specific end use of the homogenized formulation. For example, if a specific amount of delivery device is desired or required in the homogenized formulation disclosed herein, approximately the same amount may be present in the pre-homogenized composition, or approximately The same amount can also be added to the pre-homogenized composition. Specific examples of the amount of delivery device in the homogenized milk formulation are, for example, from about 0.005% to about 25%, from about 0.01% to about 20%, about 0.05% of the total composition. % By weight to about 18% by weight, about 0.1% to about 16% by weight, about 1% to about 10% by weight. Other examples contain about 0.005% to about 5%, about 0.01% to about 5%, or about 0.1% to about 5% by weight of the delivery device of the total composition. Formulations can be included. In yet another example, the disclosed homogenized formulation is 0.005, 0.01, 0.05, 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25% by weight of a delivery device can be included, and the above values Either of these can form an upper end point or a lower end point where appropriate.

  In the disclosed method, the pre-homogenized composition is homogenized. Any homogenization technique and homogenizer known in the art can be used in the disclosed methods. Such homogenization techniques and homogenizers are commonly used, for example, in the food industry, dairy industry, pharmaceutical industry, cosmetic industry, and perfume industry. Many suitable homogenizers are commercially available. Homogenization can include the use of sonication, pressure and / or mechanical devices to homogenize the fluid. For example, this homogenization can be one-stage homogenization, multi-step or multi-stage homogenization (eg two-stage homogenization), high-pressure homogenization (eg one-stage or multi-stage high-pressure homogenization), ultra-high pressure homogenization, rotation For example, homogenization of the stator-stator, homogenization of the blade, or the like may be used.

  In some examples, the homogenization step is performed at a pressure of about 200 to about 15,000 psi, about 500 to about 12,000 psi, about 1,000 to about 9,000 psi, or about 3,000 to about 6,000 psi. An operating pressure-based homogenization technique may be used. In still other examples, the homogenization step is performed at 200, 500, 1000, 1500, 2000, 2500, 3000, 3500, 4000, 4500, 5000, 5500, 6000, 6500, 7000, 7500, 8000, 8500, 9000, 9500. 10,000, 10500, 11000, 11500, or 12000, 12,500, 13000, 13500, 14000, 14500, 15000, and any of the above values can form an upper end point or a lower end point. It is further contemplated that multiple pass homogenization at any of these pressures including combinations of these pressures can be used.

  After homogenization, the disclosed homogenization formulations can be further processed. For example, the homogenized formulation can be sterilized or pasteurized. Examples of typical pasteurization conditions are high temperature short time pasteurization (HTST), ultra sterilization (UP) and ultra high temperature (UHT) sterilization. After homogenization, the homogenized formulation can be further processed, for example, by adding additives, further formulation into the final product, packaging, spray drying, and the like. In some examples, the homogenized formulation can be steam injected. Steam injection is a known technique that is sometimes used in the dairy industry. In general, steam is sprayed on milk in order to remove odor generated when moisture is blown during pasteurization. This process is typically used for milk that is UHT pasteurized.

  It is also conceivable to process the pre-homogenized composition comprising one or more microcapsules prior to homogenization. For example, such a pre-homogenized composition comprising one or more microcapsules can be first sterilized or pasteurized and then homogenized. Similarly, the pre-homogenized composition comprising one or more microcapsules can be subjected to other processing steps prior to homogenization (eg, addition of additives, etc.).

  The disclosed homogenized formulations have many different uses. Any current application of the homogenized fluid may be suitable for the disclosed homogenized formulation. For edible formulations, the pre-homogenized composition disclosed herein can generally be taken orally and can be in any form suitable for oral administration. For example, the homogenized formulation can be spray dried and then formed into a tablet or provided in a sachet. Alternatively, the homogenized formulation can be incorporated into gel caps, capsules, liquids, syrups, ointments, lotions, creams, gels or drops.

  A homogenized formulation can also be designed for humans or animals based on the recommended dietary intake for a given individual. Such studies are generally based on various factors such as species, age, and sex as described above. These factors are known or can be determined by one skilled in the art. In one example, the disclosed formulation is used as an ingredient in animal feed such as livestock (eg, pigs, chickens, cows, goats, horses, etc.) and household pets (eg, cats, dogs, birds, etc.). But is not limited to these animals.

  The disclosed homogenized formulations include, in addition to the microcapsules disclosed herein, additional carriers, as well as flavorings, thickeners, diluents, buffers, preservatives, surfactants, emulsifiers, A dispersion aid, a binder and the like can also be included.

  Other examples of homogenized formulations or products obtained therefrom that can be prepared by the methods disclosed herein include fresh / pasteurized milk, full fat fresh / pasteurized milk, semi-defatted fresh / Pasteurized milk, long-term storage / UHT milk, whole fat long-term storage / UHT milk, semi-defatted long-term storage / UHT milk, non-fat long-term storage / UHT milk, goat milk, condensed / evaporated milk, plain concentrated / Evaporated) milk, flavored concentrated milk, functional concentrated milk and other concentrated milk, flavored milk drinks, flavored milk drinks only with dairy products, flavored milk drinks with fruit juice, soy milk, acid milk drinks, fermented milk Beverages, coffee milk, powdered milk, flavored milk beverages, cream, cheese, processed cheese, spread process , Unspread processed cheese, unprocessed cheese, unspread cheese, hard cheese, packaged hard cheese, unwrapped hard cheese, yogurt, plain / natural yogurt, flavored yogurt, fruit yogurt, probiotic Yogurt, drinking yogurt, regular drinking yogurt, symbiotic bacteria drinking yogurt, refrigerated snacks, fromage fluff and quark, plain fromage fluff and quark, flavored fromage fluff and quark, and kifer.

  Alternatively, the disclosed homogenized formulations can be prepared in powder form (eg, by spray drying or dehydration) and included in items such as sachets or shakers, which can contain the disclosed composition in food. And can be used to pour or sprinkle on beverages or in food and beverages. Still other examples include baked food (eg bread, rolls, cookies, crackers, fruit pie or cake), pasta, seasoning, salad dressing, soup mix, snack food, processed fruit juice, sauce, gravy, syrup , Beverages, dry beverage powders, jams or jellies, or pet food prepared with a homogenized formulation as disclosed herein.

Delivery Devices Examples of delivery devices that can be used in the disclosed food products and methods include, but are not limited to, microcapsules, microspheres, nanospheres or nanoparticles, liposomes, niosomes, emulsions or powders.

  Packing materials as described more fully herein can be incorporated into the liposomes. As is known in the art, liposomes are generally derived from phospholipids or other lipid substances. Liposomes are formed by mono- or multilamellar hydrated liquid crystals that are dispersed in an aqueous medium. Any non-toxic and physiologically acceptable metabolic lipid capable of forming liposomes can also be used. Liposomes can contain stabilizers, preservatives, excipients, and the like. Examples of suitable lipids are natural and synthetic phospholipids and phosphatidylcholines (lecithins). Methods for forming liposomes are known in the art. See, for example, Prescott, Methods in Cell Biology, Vol. 14, Academic Press, New York, 33 et seq., 1976, incorporated herein by reference for the teaching of liposomes and their preparation. In other examples, the liposome may be a cationic liposome (eg, DOTMA, DOPE, DC cholesterol) or an anionic liposome.

  As described herein, a niosome is a delivery device that can be used to deliver a packing material as disclosed herein. Niosomes are multilamellar or single membrane vesicles containing nonionic surfactants.

  Solid lipid nanoparticles as described herein are other delivery devices that can be used to deliver filler materials as disclosed herein. Solid lipid nanoparticles are nanoparticles that are dispersed in an aqueous surfactant solution. These solid lipid nanoparticles are composed of a hydrophobic solid core with a monolayer of phospholipid and are usually prepared by high pressure homogenization techniques.

Microcapsules Microcapsules as described herein are further examples of delivery devices that can be used in the disclosed food products and methods as disclosed herein. In contrast to liposome delivery systems, microcapsules (including microspheres) usually do not have an aqueous core, but have a solid polymer matrix or membrane. These delivery devices are obtained by control of polymer precipitation, chemical crosslinking of soluble polymers, and interfacial polymerization of two monomers or high pressure homogenization techniques. The encapsulated compound (ie, the packing material) is gradually released from the depot by erosion or diffusion from the particles. Successful formulations of short acting peptides such as LHRH agonists such as Leuplin and Triptorelin have been developed. Poly (lactide coglycolide) (PLGA) microspheres are currently used as dosage forms once a month and once every three months in the treatment of advanced sagittal cancer, endometriosis and other hormone responsive diseases Yes. Leuprolide, a LHRH superagonist, has been incorporated into various PLGA matrices using solvent extraction / evaporation methods. As stated, all of these delivery devices can be used in the food products and methods disclosed herein.

  Using microcapsules can protect certain compositions from oxidation and degradation, thereby keeping the filling material fresh. Also, since the microcapsules can mask the unpleasant odor or taste of certain compositions, the food products and methods disclosed herein are particularly useful for delivering and supplementing unpleasant compositions. It may be. In addition, the use of microcapsules may make it possible to add various filling materials to foodstuffs that would otherwise be difficult to replenish. For example, omega-3 fatty acids can degrade or oxidize in air and can be sensitive to food preparation techniques (eg, baking). By using microencapsulated omega-3 fatty acids, these compositions can be added to food without significant degradation during food preparation.

  Microcapsules suitable for use in the disclosed foodstuff are defined as small solid particles or liquid droplets inside a thin coating of shell material such as beeswax, starch, gelatin, polyacrylic acid and the like. These microcapsules, for example, prepare liquids as free-flowing powders or compressed solids, separate reactive materials, reduce toxicity, protect against oxidation, and / or enzymes, flavors, nutrients, drugs Used to control the release rate of such substances.

  Over the past 50 years, much focus has been on so-called “single core” microcapsules. However, one of the problems with single core microcapsules is their vulnerability to destruction. In order to increase the strength of the microcapsules, the thickness of the microcapsule wall can be increased. However, this can reduce the filling capacity of the microcapsules. Another approach is to make so-called “multi-core” microcapsules. For example, US Pat. No. 5780056 discloses “multi-core” microcapsules with gelatin as the shell material. These microcapsules are formed by spray cooling an aqueous emulsion of oil or carotenoid particles such that the gelatin sets around the oil “core” or carotenoid particles. Yoshida et al. (Chemical Abstract 1990: 140735 or JP 01-148338) add a gelatin and paraffin wax emulsion to a gum arabic solution and then mix with a surfactant to form a "multi-core" microcapsule. Discloses a composite coacervation process for producing Ijichi et al. (J. Chem. Eng. Jpn. (1997) 30 (5): 793-798) microencapsulate large droplets of biphenyl using composite coacervation to form multilayer microcapsules. did. U.S. Pat. Nos. 4,219,439 and 4,222,891 describe "polynuclear" oils having an oil droplet size of about 1 to about 10 [mu] m and an average diameter of about 3 to about 20 [mu] m for use in pressure sensitive copy paper and thermal recording paper. Disclosed microcapsules are disclosed.

  Particularly suitable microcapsules include microcapsules that are resistant to rupture during food preparation (including food packaging, transport and storage). In some examples, the microcapsules can have dimensions and consistency that do not impair the texture and composition of the food product.

  Microcapsules suitable for use in the disclosed items and methods can be any microcapsule as disclosed herein. In a specific example, the microcapsules can include an aggregate of primary microcapsules and a filler material. Each individual primary microcapsule has a primary shell. The filler material is encapsulated by the primary shell and the agglomerates are encapsulated by the outer shell. These microcapsules are referred to herein as “multicore microcapsules”. In another example, a microcapsule comprising a filler material, a primary shell and a secondary shell is described herein, where the primary shell encapsulates the filler material and the secondary shell encapsulates the composition and the primary shell. To do. These microcapsules are referred to herein as “single core microcapsules”. Unless otherwise stated, the term “microcapsule” is used herein to refer to a multicore microcapsule, a single core microcapsule, or a mixture of a multicore microcapsule and a single core microcapsule. US Pat. Nos. 6,745,592 and 6,969,530 and US Patent Application Publication No. 2005-0019416, particularly suitable for disclosure of at least microcapsules, methods for their preparation and methods of use, which are hereby incorporated by reference in their entirety. A microcapsule is disclosed.

  The microcapsules disclosed herein generally have a high payload and structural strength. For example, the disclosed microcapsules are strong enough to withstand the homogenization process. Further, the payload of the filler material within the disclosed microcapsules can be about 20% to about 90%, about 50% to about 70%, or about 60% by weight of the microcapsules. In other examples, the disclosed microcapsules may contain about 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, or 90% by weight of the microcapsules. Any of the above values can form an upper end point or a lower end point where appropriate.

  It is also conceivable that one or more additional shell layers can be placed on the outer shell of the microcapsule. Additional shell layers can be added to the microcapsules using the techniques described in WO 2004/041251 A1, which is incorporated in its entirety by reference.

  Several different polymers can be used to produce single and multi-core microcapsule shell layers. For example, the primary shell and / or outer shell material of the disclosed microcapsules can include a surfactant, gelatin, protein, polyphosphate, polysaccharide, or mixtures thereof. Further examples of materials suitable for the primary shell and / or outer shell include type A gelatin, type B gelatin, polyphosphate, gum arabic, alginate, chitosan, carrageenan, pectin, starch, processed starch, alpha-lactalbumin , Beta-lactoglobumin, ovalbumin, polysorbitan, maltodextrin, cyclodextrin, cellulose, methylcellulose, ethylcellulose, hydropropylmethylcellulose, carboxymethylcellulose, milk protein, whey protein, soy protein, canola protein, albumin, chitin, polylactide Poly-lactide-coglycolide, derivatized chitin, poly-lysine, kosher gelatin, non-kosher gelatin, halal gelatin and non-halal gelatin Rarely, but combinations thereof and mixtures, and the like. It is conceivable to use derivatives of these polymers as well. One particular type of primary shell and / or outer shell material that can be used in the disclosed microcapsules is fish gelatin or pork gelatin.

  In many examples of suitable microcapsules, the primary shell and / or outer shell material can have a bloom strength of about 0 to about 350. Bloom strength refers to the strength of a gel formed at 10 ° C. with a 6.67% solution gelled in 18 hours. Determination of the bloom strength of a material can be accomplished by methods known in the art. The primary shell and / or outer shell material is about 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 60, 61, 62, 63, 64, 65, 66, 67, 68 69, 70, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 90 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 100, 1 1, 102, 103, 104, 105, 106, 107, 108, 109, 110, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 120, 120, 121, 122, 123, 124, 125, 126, 127, 128, 129, 130, 130, 131, 132, 133, 134, 135, 136, 137, 138, 139, 140, 140, 141, 142, 143, 144, 145, 146, 147, 148, 149, 150, 150, 151, 152, 153, 154, 155, 156, 157, 158, 159, 160, 160, 161, 162, 163, 164, 165, 166, 167, 168, 169, 170, 170, 171, 172, 173, 174, 175, 176, 17 178, 179, 180, 180, 181, 182, 183, 184, 185, 186, 187, 188, 189, 190, 190, 191, 192, 193, 194, 195, 196, 197, 198, 199, 200 , 200, 201, 202, 203, 204, 205, 206, 207, 208, 209, 210, 210, 211, 212, 213, 214, 215, 216, 217, 218, 219, 220, 220, 221, 222 223, 224, 225, 226, 227, 228, 229, 230, 230, 231, 232, 233, 234, 235, 236, 237, 238, 239, 240, 240, 241, 242, 243, 244, 245 246, 247, 248, 249, 250, 250, 251, 252, 253, 254, 255, 256, 257, 258, 259, 260, 260, 261, 262, 263, 264, 265, 266, 267, 268, 269, 270, 270, 271, 272, 273, 274, 275, 276, 277, 278, 279, 280, 280, 281, 282, 283, 284, 285, 286, 287, 288, 289, 290, 290, 291, 292, 293, 294, 295, 296, 297, 298, 299, 300, 300, 301, 302, 303, 304, 305, 306, 307, 308, 309, 310, 310, 311, 312, 313, 314, 315, 316, 317, 318, 319, 320, 320, 321, 322, 323, 324, 325, 326, 327, 328, 3 Bloom strength of 9,330,330,331,332,333,334,335,336,337,338,339,340,340,341,342,343,344,345,346,347,348,349 Any of the above values can form an upper end point or a lower end point where appropriate. In some embodiments, the primary shell and / or outer shell material can have a bloom strength of about 0 to about 50, and in other examples, the primary shell and / or outer shell material is about 51 to about 350. Can have bloom strength. Still other embodiments include microcapsules comprising a primary shell and / or an outer shell material having a bloom strength of about 0, about 210, about 220, or about 240. In one example, the microcapsules do not include “low bloom” gelatin, which is a gelatin with a bloom strength of less than 50.

  The shell material may be a two-component system consisting of a mixture of different types of polymer components. In other examples, the shell material may be a coacervate complex of two or more polymer components (eg, gelatin A and polyphosphate). Component A may be type A gelatin, but the other polymers described above for the shell material are also contemplated as component A. Component B may be type B gelatin, polyphosphate, gum arabic, alginate, chitosan, carrageenan, pectin, carboxymethylcellulose or mixtures thereof. Again, the other polymers disclosed above for the shell material are also considered as component B. The molar ratio of component A: component B used depends on the type of component but is usually about 1: 5 to about 15: 1. For example, when type A gelatin and polyphosphate are used as components A and B, respectively, the molar ratio of component A: component B may be about 8: 1 to about 12: 1, and type A gelatin and type B gelatin are used. When used as components A and B, respectively, the molar ratio of component A: component B may be from about 2: 1 to about 1: 2, and when type A gelatin and alginate are used as components A and B, respectively, The molar ratio of Component A: Component B can be from about 3: 1 to about 5: 1. In many of the disclosed microcapsules, the primary shell and / or the outer shell can comprise a coacervate complex. For example, the primary shell and / or outer shell can include a coacervate complex of gelatin and polyphosphate.

  In the disclosed microcapsules, the outer shell can have an average diameter of about 1 μm to about 2,000 μm, about 20 μm to about 1,000 μm, or about 30 μm to about 80 μm. In further examples, the outer shell has an average diameter of about 1, 10, 20, 30, 40, 50, 60, 70, 80, 90, 200, 300, 400, 500, 600, 700, 800, 900, 1000, 1200. 1300, 1400, 1500, 1600, 1700, 1800, 1900, or 2000 μm, and any of the above values can form an upper or lower point if appropriate.

  The primary shell of the disclosed microcapsules can have an average diameter of about 40 nm to about 10 μm or about 0.1 μm to about 5 μm. In a further example, the average diameter of the primary shell is about 40 nm, 50 nm, 60 nm, 70 nm, 80 nm, 90 nm, 100 nm, 200 nm, 300 nm, 400 nm, 500 nm, 600 nm, 700 nm, 800 nm, 900 nm, 1000 nm, 2 μm, 3 μm, 4 μm, It may be 5 μm, 6 μm, 7 μm, 8 μm, 9 μm, 10 μm, and any of the above values can form the upper or lower point, if appropriate.

  Particle size can be measured using any typical instrument known in the art, such as a Coulter LS230 particle size analyzer in Miami, Florida, USA.

Filling Material In the disclosed delivery device, the filling material can be any material desired to be delivered to the subject. In many instances, suitable packing materials are not completely soluble in aqueous mixtures. The filling material may be a solid, a hydrophobic liquid or a mixture of a solid and a hydrophobic liquid. In many of the examples herein, the packing material can include a long chain polyunsaturated fatty acid, examples of which are included below. In addition, the filling material may include bioactive substances, nutrients such as nutritional supplements, flavoring substances, polyunsaturated fatty acids such as omega-3 fatty acids, vitamins, minerals, carbohydrates, steroids, trace elements and / or proteins, etc. Mixtures and combinations can be included. In other examples, the filler material is a microbial oil, an algal oil (eg, an oil from a dinoflagellate such as Crypthecodinium choniii), a fungal oil (eg, an oil from Thraustochyttrium, Schizochyttrium or mixtures thereof) and / or a vegetable oil ( For example, flax, vegetables) can be included, including mixtures and combinations thereof. In other examples, the filler material can be a pharmaceutical composition (eg, a drug and / or enzyme) or a flavor. The filling material may be a hydrophobic liquid such as grease, oil, or a mixture thereof. Typical oils may be fish oil, vegetable oil (eg canola, olive, corn, rapeseed), mineral oil, derivatives thereof or mixtures thereof. The filler material can include a refined or partially refined oily material, such as a fatty acid, triglyceride, or a mixture thereof.

  In still other examples, suitable filler materials can include marine oils such as natural fish oil, refined fish oil, concentrated fish oil. Examples of suitable fish oils include Atlantic fish oil, Pacific fish oil, Mediterranean fish oil, lightly pressurized fish oil, alkali-treated fish oil, heat-treated fish oil, light brown fish oil, bonito Oil, pilchard oil, tuna oil, seabass oil, halibut oil, red swordfish oil, barracuda oil, cod oil, menhaden oil, sardine oil, anchovy oil, carafe shishamo oil, Atlantic cod oil, Atlantic herring oil, Atlantic mackerel oil Oil, Atlantic Menhaden oil, salmonid fish oil or shark oil including, but not limited to, mixtures and combinations thereof. Fish oil that has not been treated with alkali is also a suitable filler. Other marine oils suitable for use herein include squid oil, squid fish oil, octopus oil, krill oil, seal oil, whale oil, including mixtures and combinations thereof. However, it is not limited to these. Any marine oil and combination of marine oils can be used in the disclosed delivery devices and in the disclosed food products and methods.

Many of the microbial, algal, fungal, vegetable and marine oils disclosed herein contain omega-3 fatty acids. As such, some delivery devices disclosed herein include omega-3 fatty acids, alkyl esters of omega-3 fatty acids, triglyceride esters of omega-3 fatty acids, plant sterol esters of omega-3 fatty acids, and / or Or it can contain filler materials including mixtures and combinations thereof. Omega 3 fatty acids are unsaturated fatty acids containing CH ₃ —CH ₂ —CH═CH— at their ends. In general, omega-3 fatty acids have the following formula:

In the formula, R ¹ is a C _{3 to} C ₄₀ alkyl or alkenyl group containing at least one double bond, and R ² is H or an alkyl group. The term “alkane” or “alkyl” as used herein refers to a saturated hydrocarbon group (eg, methyl, ethyl, n-propyl, isopropyl, n-butyl, isobutyl, s-butyl, t-butyl, n-pentyl, Isopentyl, s-pentyl, neopentyl, hexyl, heptyl, octyl, nonyl, decyl, dodecyl, tetradecyl, hexadecyl, eicosyl, tetracosyl, etc.). The term “alkene” or “alkenyl” as used herein is a hydrocarbon group containing at least one carbon-carbon double bond. (AB) Asymmetric structures such as C = C (CD) include both E and Z isomers (cis and trans). In further examples, R ¹ is C ₅ -C ₃₈ , C ₆ -C ₃₆ , C ₈ -C ₃₄ , C ₁₀ -C ₃₂ , C ₁₂ -C ₃₀ , C ₁₄ -C ₂₈ , C ₁₆ -C ₂₆ or or an alkenyl group having C ₁₈ -C _24. In yet another example, the alkenyl group of R ¹ can have 2-6, 3-6, 4-6, or 5-6 double bonds. In addition, the alkenyl group of R ¹ can have 1, 2, 3, 4, 5, or 6 double bonds, any of the above values being the top point or A lower end point can be formed.

Specific examples of omega-3 fatty acids that are suitable fillers that can be used in the disclosed delivery devices include α-linolenic acid (18: 3ω3), octadecatetraenoic acid (18: 4ω3), eicosapentaenoic acid (20: 5ω3) (EPA), eicosatetraenoic acid (20: 4ω3), henicosapentaenoic acid (21: 5ω3), docosahexaenoic acid (22: 6ω3) (DHA), docosapentaenoic acid (22: 5ω3) ( DPA), including but not limited to these derivatives and mixtures. Many types of fatty acid derivatives are well known to those skilled in the art. Examples of suitable derivatives are, phytosterol esters, furanoid esters, branched or alkyl esters of C ₁ -C ₃₀ unbranched, branched or unbranched C ₂ -C ₃₀ alkenyl esters of Alternatively, branched or unbranched C ₃ -C ₃₀ cycloalkyl esters, particularly esters such as plant sterol esters and C ₁ -C ₆ alkyl esters. In a further example, the filling material, plant sterol ester of docosahexaenoic acid and / or eicosapentaenoic acid, alkyl esters of C ₁ -C ₆ docosahexaenoic acid and / or eicosapentaenoic acid, triglyceride esters of docosahexaenoic acid and / or eicosapentaenoic acid And / or mixtures thereof.

  Other examples of suitable filler materials that can be present in the disclosed delivery devices are at least 4, at least 6, at least 8, at least 10, at least 12, at least 14, at least 16, at least Contains 18 or at least 20 carbon atoms. In some other examples, the packing material is about 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 31, 32, 33, 34, 35, 36, 37 , 38, 39, 40, 41, 42, 43, 44, or 45 carbon atoms, any of the above values, where appropriate, the upper or lower point. Can be formed. In yet another example, the filler material can include a mixture of fatty acids (including derivatives thereof) having a range of carbon atoms. For example, the packing material may be about 8 to about 40, about 10 to about 38, about 12 to about 36, about 14 to about 34, about 16 to about 32, about 18 to About 30 or about 20 to about 28 carbon atoms can be included.

  Some further examples of filler materials are those that contain at least one unsaturated bond (ie, a carbon-carbon double or triple bond). For example, the filler material may comprise at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, or at least 8 carbon-carbon double bonds, triple bonds, or any combination thereof. Can be included. In another example, the packing material can include 1, 2, 3, 4, 5, 6, 7, or 8 unsaturated bonds, any of the above values being appropriate. An upper end point or a lower end point can be formed.

  Some specific examples of fillers that are unsaturated fatty acids are shown in the table below. Derivatives of these fatty acids are also suitable and are therefore contemplated herein.

Unsaturated fatty acids containing at least a pair of methylene interrupted unsaturated bonds are also suitable packing materials. “Methylene interrupted unsaturated bond” means that one carbon-carbon double or triple bond is separated from another carbon-carbon double or triple bond by at least one methylene group (eg, CH ₂ ). Means. Specific examples of such fillers include n-1, n, 9, 12, 15-17: 3, 15: 3, 17: 3, 17: 4, obtained from 9, 12, 15-16: 3, N-2 series obtained from 20: 4, 9, 12, 15-18: 3, 15: 2, 15: 3, 15: 4, 16: 3, 16: 4, 18: 3 (α-linolenic acid) 18: 4, 18: 5, 20: 2, 20: 3, 20: 4, 20: 5 (EPA), 21: 5, 22: 3, 22: 5 (DPA), 22: 6 (DHA), N-3 system obtained from 24: 3, 24: 4, 24: 5, 24: 6, 26: 5, 26: 6, 28: 7, 30: 5, 9, 12-16: 2, 16: 2 16: 3, 18: 2, 18: 3 n-4 system, 9, 12-17: 2, 15: 2, 17: 2, 17: 3, 19: 2, 19: 4, 20: 3, 20: 4 N-5 series obtained from 21: 4, 21: 5, 9, 12-18: 2, 15: 2, 16: 2, 18: 2 (linoleic acid), 18: 3 (γ-linolenic acid), 20 : 2, 20: 3, 20: 4 (arachidonic acid), 22: 2, 22: 3, 22: 4 (adrenic acid), 22: 5, 24: 2, 24: 4, 25: 2, 26: 2 N-6 system obtained from 30: 4, 9-16: 1, 15: 2, 16: 2, 17: 2, 18: 2, n-7 system obtained from 19: 2, 9-17: 1 15: 2, 16: 2, 17: 2, 18: 2, n-8 system obtained from 19: 2, 9-18: 1, 17: 2, 18: 2, 20: 2, 20: 3, Examples include, but are not limited to, n-9 series, n-11 series 19: 2 and n-12 series 20: 2 obtained from 22: 3, 22: 4. In one particular embodiment, the filler material can include arachidonic acid.

In the above paragraph (throughout), compounds are first identified by reference to the “nx system”. Where x is the position in the fatty acid where the first double bond begins. This numbering scheme begins at the end of the fatty acid, where, for example, the terminal CH ₃ group is designated at position 1. In this sense, the n-3 system should be an omega-3 fatty acid as described above. The next number identifies the total number of carbon atoms in the fatty acid. The third number after the colon specifies the total number of double bonds in the fatty acid. Thus, for example, in the n-1 system, 16: 3 refers to a long fatty acid of 16 carbon atoms with three double bonds, each separated by methylene, where the first double bond is at position 1, ie a fatty acid Starting from the end of In another example, in the n-6 system, 18: 3 is an 18 carbon atom having a double bond separated by position 6, ie, 3 methylene starting from the 6th carbon counting from the end of the fatty acid. It refers to long fatty acids.

  Additional examples of packing materials containing at least one pair of methylene interrupted unsaturated bonds are shown in Table 2.

Specific examples of suitable packing materials that include conjugated unsaturated bonds include, but are not limited to, those in Table 3. “Conjugated unsaturated bond” means that at least one set of carbon-carbon double and / or triple bonds are bonded to each other without a methylene (CH ₂ ) group (eg, — CH = CH-CH = CH-).

  In the above examples of suitable filler materials, derivatives of the disclosed filler materials can also be used. “Derivatives” refer to esters of fatty acids (eg, methyl and ethyl esters), salts of fatty acids (eg, sodium and potassium salts), and triglycerides, diglycerides and monoglycerides, sterol esters, antioxidants— By oil conjugates (eg ascorbyl palmitate), natural derivatives such as furanoid fatty acid derivatives are meant.

  The packing material disclosed herein may be crude oil, semi-refined oil (also referred to as deacidified oil), or refined oil from such sources disclosed herein. Further, the disclosed compositions and methods can use oils including reesterified triglycerides.

  It is contemplated herein that one or more of the disclosed packing materials can be used. For example, the disclosed delivery device can include two or more different filler materials. Further, the filler material can be present in an amount from about 1% to about 50% by weight of the microcapsule. In specific examples, the filler material is about 1% to about 40%, about 1% to about 30%, about 1% to about 20%, about 1% to about 15% by weight of the microcapsule. %, Or from about 1% to about 10% by weight.

In one example, the filler material is not a conjugated fatty acid. A conjugated fatty acid is a fatty acid that is paired (eg, bound) with another chemical moiety, such as a metal (eg, chromium) or a cofactor (CoQ ₁₀ ).

In one example, the filler material can include an antioxidant. Suitable examples of antioxidants can include, but are not limited to, phenolic compounds, plant extracts or sulfur-containing compounds. In some examples disclosed herein, the antioxidant may be ascorbic acid, or a salt thereof, such as sodium ascorbate. In other examples, the antioxidant may be citric acid or a salt thereof. In still other examples, the antioxidant is a lipophilic derivative of a more polar antioxidant, such as vitamin E, CoQ ₁₀ , tocopherols, ascorbyl fatty acid esters (eg, ascorbyl palmitate), plant extracts (eg, Rosemary oil, sage oil and oregano oil), algal extracts, and synthetic antioxidants (eg, BHT, TBHQ, ethoxyquin, alkyl gallates, hydroquinones, tocotrienols).

  The disclosed filler materials can also include other nutrients such as vitamins, other trace elements, minerals. In addition, these filling materials can contain other ingredients such as preservatives, antibacterial agents, antioxidants, chelating agents, thickeners, flavoring agents, diluents, emulsifiers, dispersion aids, binders, any mixture of these Can be included.

Specific Examples Specific suitable delivery devices include microcapsules that include any of the shell materials and any of the filler materials disclosed herein. Some embodiments include, but are not limited to, microcapsules in which the shell material is a coacervate complex, such as a coacervate of gelatin and polyphosphate. The shell material can include gelatin having a bloom strength of about 0 to about 50 in some examples. Filling materials that can be used, in many examples, can include marine oils (eg, fish and algal oils). Filling materials containing omega-3 fatty acids such as EPA and DHA may be desirable. In addition, derivatives of omega-3 fatty acids such as monoglycerides, diglycerides, triglycerides, alkyl esters, sterol esters, antioxidant esters (eg, ascorbyl esters and citryl esters), furanoid esters are suitable fillers. Sometimes.

  Some particularly suitable microcapsules include microcapsules containing fish oil. Examples of such fish oils include, but are not limited to, sardine, anchovy, bonito and / or tuna oil. Fish oil can also be referred to herein by the approximate ratio of EPA to DHA or their derivatives found in the oil. For example, 18:12 oils typically have a ratio of EPA to DHA (or, for example, their triglyceride esters) of about 18:12. Similarly, 5:25 oils typically have an EPA to DHA ratio of about 5:25. Any of these oils can be encapsulated in a coacervate complex containing fish gelatin or pork gelatin. Such microcapsules may be generally regarded as safe (GRAS), kosher and / or halal. Such microcapsules can also have at least about 130 mg of DHA per gram of powder, or at least about 150 mg of EPA and DHA. In addition, antioxidants such as ascorbic acid, citric acid and / or phosphoric acid (or their salts) may be present in such microcapsules.

  Some specific examples of food products disclosed herein include microcapsules having about 130 mg DHA per gram of microcapsules (eg, 5:25 oil in which the filling material is obtained from tuna and / or bonito). And the outer shell of these microcapsules contains pork gelatin or fish gelatin. In another embodiment, the food product disclosed herein is a microcapsule having about 150 mg of DHA and EPA per gram of microcapsule (eg, the filling material is obtained from sardines and / or anchovies 18:12 Oil-containing microcapsules), and the outer shell of these microcapsules contains pig gelatin or fish gelatin.

  In one example, the filler material is not a conjugated fatty acid. In another example, the microcapsules do not contain low bloom gelatin.

Methods for Making Microcapsules Microcapsules prepared by the methods disclosed herein typically have a payload and structural strength suitable for the disclosed food products and methods. In one example, the methods disclosed in US Pat. Nos. 6,974,592 and 6,969,530, which are incorporated by reference in their entirety, are used to prepare microcapsules that can be incorporated into the food products disclosed herein. can do. It is also conceivable to place one or more additional shell layers on the outer shell of single-core or multi-core microcapsules. In one example, additional shell layers can be added to single-core or multi-core microcapsules using the techniques described in WO 2004/041251, which is incorporated by reference in its entirety.

  In general, providing an emulsion comprising a first polymer component and a filler material, adding a second polymer component to the emulsion, adjusting pH, temperature, concentration, mixing rate, or combinations thereof, Forming an aqueous mixture comprising a second polymeric component and comprising a primary shell material surrounding the filler material, and bringing the aqueous mixture to a temperature above the gelling temperature of the primary shell material until the primary shell material forms an aggregate. Suitable microcapsules can be prepared by a method that includes cooling and further cooling the aqueous mixture to form an outer shell around the agglomerates.

  In these methods, the first polymer component and the second polymer component can be the same as any of the primary shell material and outer shell material described herein. That is, the first and second polymer components can be the primary shell material and / or the outer shell material in the disclosed method for preparing microcapsules. Furthermore, any of the packing materials described herein can be used in these methods for preparing microcapsules.

  In the disclosed method, a water-soluble mixture of the filler material, the first polymer component of the shell material, and the second polymer component of the shell material is formed. This aqueous mixture can be a mechanical mixture, ie a suspension or an emulsion. When using liquid packing materials, particularly hydrophobic liquids, the water-soluble mixture can be an emulsion of the packing material and the polymer component. In another example, the first polymer component is provided in an aqueous solution with a processing aid such as an antioxidant. The packing material is then dispersed in the aqueous mixture, for example by using a homogenizer. If the filler material is a hydrophobic liquid, an emulsion is formed in which a portion of the first polymer component is deposited around individual droplets of the filler material and begins to form a primary shell. When the filler material is solid particles, a suspension is formed in which a portion of the first polymer component is deposited around the individual particles and begins to form a primary shell. At this point, another aqueous solution of the second polymer component can be added to the aqueous mixture.

  In the method for preparing microcapsules disclosed herein, providing an emulsion comprising a first polymer component and a filler material is known in the art, for example, homogenization. And high pressure / high shear pumps. For example, emulsification can be performed by emulsifying at about 1,000 to about 15,000 rpm. This emulsification process can be monitored by taking a sample of the mixture and analyzing the sample by methods such as microscopy, light scattering, turbidity, and the like. In general, emulsification can be performed until an average droplet size of less than about 1,000, 750, 500, 100 or 10 nm is obtained. Without wishing to be bound by theory, it is believed that it is possible to produce single-core or multi-core microcapsules by changing the emulsification rate. For example, when using a slower emulsification rate (eg, 1,000-2,000 rpm), the packing material droplets are large enough to form a single particle, which results in a single core microcapsule during encapsulation. Generated. Conversely, when high emulsification rates are used (eg, 5,000-15,000 rpm), the resulting filler droplets are usually small (eg, 1-10 μm). These very small droplets can have a higher surface energy and can easily form aggregates when the pH and / or temperature is adjusted accordingly. This forms multi-core microcapsules during encapsulation. Particle size can be measured using any typical instrument known in the art, such as a COULTER ™ LS230 particle size analyzer, Miami, Florida, USA.

  This emulsification step can be performed at a temperature above room temperature, ie, above 30, 40, 50, 60, 70, or 80 ° C., and any of the above values can be used as an upper or lower point, as appropriate. Can be formed. Specific examples include emulsifying the mixture at about 30 ° C to about 60 ° C or about 40 ° C to about 50 ° C.

  It is further contemplated that antioxidants and / or surfactants, also described herein, can be added to the water-soluble mixture. Such antioxidants and / or surfactants can be added before, during and / or after the emulsion is provided.

  The amount of polymer component of the shell material provided in the aqueous mixture is typically sufficient to form together the primary shell and outer shell of the microcapsule filled aggregate. The filler material can be provided in an amount of about 1% to about 15%, about 3% to about 8%, or about 6% by weight of the aqueous mixture.

  The pH, temperature, concentration, mixing rate or combination thereof can be adjusted to form a water-soluble mixture that includes a primary shell material, the primary shell material including first and second polymer components, and a packing material Surrounding. When two or more polymer components are present, complex coacervation occurs between the components to form a coacervate, which is further deposited around the filler material to form the primary shell of the shell material. The pH adjustment depends on the type of shell material to be formed. For example, the pH can be adjusted to a value of 3.5 to 5.0 or 4.0 to 5.0. If the pH of the mixture begins to fall within the desired range, little or no pH adjustment is necessary.

  The initial temperature of the aqueous mixture can be from about 20 ° C to about 60 ° C, or from about 30 ° C to about 50 ° C.

  Mixing can be adjusted to provide good mixing without destroying the microcapsules that form. The specific mixing parameters depend on the type of equipment used. Any of the various types of mixing equipment known in the art can be used. In one example, an axial impeller such as LIGHTTNIN A310 or A510 can be used.

  In many of the examples disclosed herein, the primary and outer shells of the disclosed microcapsules can comprise a coacervate complex. The coacervate complex can be formed from first and second polymer components. For example, the primary shell and the outer shell can include a coacervate complex of gelatin and polyphosphate. All combinations of the first polymer component and the second polymer component are contemplated herein for the coacervate complex and the primary and outer shells.

  The water-soluble mixture is then cooled under control of the cooling rate and mixing parameters to allow primary shell agglomeration to form primary shell encapsulated aggregates. Without wishing to be bound by theory, these encapsulated aggregates are themselves discrete particles. It would be advantageous to control the formation of encapsulated agglomerates at a temperature higher than the gel temperature of the shell material to form a thicker outer shell in excess shell material. At this stage it is also possible to add further polymers, the same or different from the shell material used, in order to thicken the outer shell and / or to produce microcapsules with a primary shell and an outer shell of different composition. is there. The outer shell encapsulates the primary shell aggregates to form microcapsule rigid encapsulated aggregates.

  Cooling of the aqueous mixture can be accomplished by methods known in the art (eg, using a cooling device). The cooling rate can be about 1 ° C. per about 1 to about 100 minutes. For example, the cooling rate is about 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or 100 minutes. It can be about 1 ° C., and any of the above values can form an upper or lower point if appropriate. In a specific example, the cooling rate can be about 1 ° C./5 minutes. Cooling can be performed until the mixture reaches a temperature of about 5 ° C to about 10 ° C, such as about 5 ° C.

  The shell material (eg, primary shell and / or outer shell) can include processing aids. Processing aids can be used for various reasons. Acts, for example, to promote aggregation of primary microcapsules, to stabilize emulsion systems, to improve outer shell properties, to control microcapsule dimensions and / or as an antioxidant In order to do so, processing aids can be used. In one aspect, the processing aid can be an emulsifier, a fatty acid, a lipid, a wax, a microbial cell (eg, a yeast cell line), clay, or an inorganic compound (eg, calcium carbonate). Without wishing to be bound by theory, these processing aids can improve the barrier properties of the microcapsules. In one aspect, one or more antioxidants can be added to the shell material. Antioxidant properties are useful both in the process (eg, during coacervation and / or spray drying) and in the microcapsules after they are formed (ie, for extended shelf life, etc.). Preferably, a small number of processing aids that perform many functions can be used. In one aspect, the antioxidant can be a phenolic compound, a plant extract, or a sulfur-containing amino acid. In one embodiment, ascorbic acid or citric acid (or sodium ascorbate or potassium ascorbate or a salt thereof such as sodium citrate or potassium citrate) is used to promote aggregation of the primary microcapsules and reduce the microcapsule dimensions. It can control and act as an antioxidant. Antioxidants can be used in amounts of about 100 ppm to about 12,000 ppm or about 1,000 ppm to about 5,000 ppm. Other processing aids such as metal chelates can be used as well. For example, ethylenediaminetetraacetic acid can be used to bind metal ions, thereby reducing the catalytic oxidation of the packing material.

  In the disclosed microcapsules, the shell material can also be crosslinked. Thus, the disclosed method can further include the addition of a cross-linking agent. Add a cross-linking agent to further increase the microcapsule stiffness by cross-linking the shell material in both the outer shell and the primary shell, and to make the shell insoluble in both aqueous and oily media can do. In one example, the cross-linking agent is added after the outer shell of the microcapsule is formed. Any suitable cross-linking agent can be used, and the selection of the cross-linking agent can vary depending on the selection of the first and second polymer components. In another example, the cross-linking agent may be an enzyme cross-linking agent (eg, transglutaminase), aldehydes (eg, formaldehyde or glutaraldehyde), tannic acid, alum, or mixtures thereof. In another aspect, the cross-linking agent may be a plant extract or phenol. It is also conceivable that one or more fillers (eg antioxidants) can be used with the crosslinking agent. If the microcapsules are to be used in a formulation to be delivered to an organism, the cross-linking agent is preferably not toxic or sufficiently toxic. The amount of cross-linking agent used depends on the components selected and can be adjusted to provide structural rigidity more or less as desired. The amount of crosslinking agent that can be used is from about 0.1% to about 5.0%, from about 0.5% to about 5.0%, about 1.0% by weight of the first polymer component. % To about 5.0%, about 2.0% to about 4.0%, or about 2.5% by weight. In general, one of ordinary skill in the art can routinely determine the desired amount in any given case by simple experimentation. The cross-linking agent can be added at any stage of the process, but can usually be added after the cooling step.

  Further, the disclosed microcapsules can be washed with water and / or dried to provide a free flowing powder. Thus, the disclosed method of preparing microcapsules can include a microcapsule drying step. Drying can be accomplished by many methods known in the art, such as freeze drying, drying with ethanol, spray drying, and the like. In one aspect, spray drying can be used to dry the microcapsules. Spray drying techniques are described in “Spray Drying Handbook”, K. et al., The disclosure of which is incorporated herein by reference at least for the teachings on spray drying methods. Masters, 5th edition, Longman Scientific Technical UK, 1991.

Methods for preparing food products The food products disclosed herein comprise a delivery device as disclosed herein, and a filling material (eg, omega) encapsulated within the delivery device. 3 fatty acids) can be used to deliver to a subject for nutritional or medical purposes. In one example, the delivery device is a microcapsule. The microcapsules disclosed herein have excellent crush strength that helps reduce or prevent microcapsule breakage during incorporation into food or other formulations. Furthermore, the shell of the microcapsules is insoluble in both aqueous and oily media, and the filling material during the preparation of the microcapsules, during long-term storage, and / or in the formulation vehicle, for example during incorporation of the microcapsules into a food product Helps reduce or prevent oxidation and / or degradation of

  The particular method of preparing the disclosed food product will depend on factors such as the particular food product, delivery device, filler material, and the like. In some examples, the delivery device (eg, microcapsule) can be mixed with the ingredients of the food product prior to preparing the food product. Examples of such include adding a delivery device to a batter or bread crumb for various food items (eg fish, shrimp, chicken, vegetables) and then cooking the food. In other examples, the delivery device can be added (eg, contacted, poured or sprinkled) to the food product after it has been prepared but before packaging. A typical example of this method involves contacting a food product with a delivery device. Such a contact process can be combined with a seasoning process. In yet another example, the delivery device is packaged separately from the food product (eg, the microcapsules can be packaged alone as a seasoning pack or mixed with other seasonings) and then the food product before consumption (E.g., by a consumer or food prep).

  In one example, the delivery device can be pulsed or mist sprayed onto the surface of the food product along with other optional seasonings. Alternatively, the drum can include a delivery device, and the food product can only be introduced into the drum and stirred (eg, rolled in the drum). FIG. 1 shows an example of this technique, for example, in which a seasoning and a delivery device containing omega-3 fatty acids are mixed in a horizontal mixer 1. The mixture is then placed in the sprayer 2, which applies the mixture to the foodstuff 4 present in the drum 3. In order to ensure a uniform distribution of the mixture on the food product, the drum 3 can be rotated while the mixture is sprayed on the food product. Suitable equipment for introducing the delivery device can be obtained commercially from suppliers such as FMC Technologies (Chalfonte, PA).

  The amount of delivery device (and hence filling material) that can be used with the disclosed food product depends on factors such as the type of food product, the type of filling material, the presence of additional seasonings, the desired dietary intake, and preferences Will do. Guidance can be found in the literature for the appropriate amount of a given class of packing material and it is within the skill of the art to determine a specific amount. In general, a delivery device amount can be used that will provide the subject with the desired amount of filler material, but will not compromise the taste and texture of the food product.

  In one example, the disclosed food products include snack foods (eg, chips) and microcapsules. In a further example, the food product is a chip and the filler material comprises omega-3 fatty acids. Typical amounts of microcapsules that can be used in the chip are about 0.5 wt%, 1.0 wt%, 1.5 wt%, 2.0 wt% based on the total weight of the chip. 5 wt%, 2.9 wt%, 3.0 wt%, 3.5 wt%, 4.0 wt%, 4.5 wt%, 5.0 wt%, 5.5 wt% or 6.0 wt% % And any of the above values can form the upper or lower end of the range, where appropriate. In other examples, based on the total weight of the chip, about 6.0 wt% or less, about 5.0 wt% or less, about 4.0 wt% or less, about 3.0 wt% or less, about 2.0 wt% Hereinafter, about 1.0% by weight or less can be used. In other examples, the chip is about 0.5, 1.0, 1.5, 2.0, 2.5, 2.9, 3.0, 3.5, 4.0, 4.5, 5, It can have 0.0, 5.5 or 6.0 parts by weight of microcapsules, and any of the above values can form the upper or lower point, if appropriate. In other examples, about 6.0 parts by weight or less, about 5.0 parts by weight or less, about 4.0 parts by weight or less, about 3.0 parts by weight or less, about 2.0 parts by weight or less, or about 1.0 parts by weight It can have microcapsules up to parts by weight. In another example, the chip can have microcapsules at about 1 to about 6%, about 2 to about 4%, or about 3% by weight, based on the total weight of the chip. Further, the chip can have about 1 to about 6 parts by weight, about 2 to about 4 parts by weight, and about 3 parts by weight of microcapsules.

  In another example, the disclosed food product can include a seasoning in addition to the delivery device. These seasonings can be mixed with the microcapsules and then added to the food product (eg, chips). As such, food seasonings containing microcapsules are disclosed herein. In one example, the delivery device includes microcapsules. Exemplary amounts of microcapsules that can be combined with the seasoning are about 5%, 6%, 7%, 8%, 9%, 10%, 11% based on the total weight of the blend. Wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt%, 20 wt%, 21 wt%, 22 wt%, 23 wt% 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36% %, 37%, 38%, 39% or 40% by weight, any of the above values can form an upper or lower point, where appropriate. In other examples, based on the total weight of the blend, from about 20 to about 25%, from about 15 to about 30%, from about 10 to about 35%, from about 5 to about 40%, from about 5 to about 20%. %, From about 20 to about 40% by weight. In addition, the microcapsules are about 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26. , 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40 parts by weight, can be mixed with seasonings, any of the above values being appropriate Can form an upper end point or a lower end point. In other examples, the seasoning blend is about 20 to about 25 parts by weight, about 15 to about 30 parts by weight, about 10 to about 35 parts by weight, about 5 to about 40 parts by weight, about 5 to about 20 parts by weight, About 20 to about 40 parts by weight of microcapsules can be included.

  When the seasoning is a seasoning of chips, based on the total amount of chips, about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% or 20% by weight Any of the above values can form an upper or lower point, where appropriate. In other examples, the chip is about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 parts by weight. Seasonings can be included, and any of the above values can form an upper or lower point, where appropriate.

  When preparing the chip, the chip can also contain oil in an amount of about 1, 2, 3, 4, 5, 6, 7 or 8% by weight, any of the above values, if appropriate, the top point or A lower end point can be formed.

  Other methods disclosed herein include mixing a delivery device (eg, microcapsules) with one or more materials used to prepare a food product before preparing the food product. Including doing. An alternative or additional method involves contacting an already prepared food product with a delivery device. For example, the delivery device can be mixed with a food seasoning. The food product can also be sprayed with the delivery device. Furthermore, the delivery device can be mixed with the food product.

  The amount of delivery device used to prepare the food product may vary depending on the type of food product, the type of delivery device, the amount of filler material, the desired dose, preferences, and the like. Generally, the amount of filler material that you want to deliver is a major consideration. As an example, microcapsules containing EPA and DHA can be added in an amount such that a food product containing microcapsules can have from about 10 mg to about 250 mg of EPA + DHA per serving. For example, a food product may contain about 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, per serving. 200, 210, 220, 230, 240 or 250 mg, and any of the above values can form an upper or lower point, where appropriate. If the delivery device contains a large amount of filler material, it is only necessary to use the delivery device in a small amount of foodstuff to obtain the desired level of filler material. If the delivery device contains a small amount of filler material, the delivery device must be used in large quantities in the food product to obtain the desired level of filler material. More delivery devices can be added if more filling material is desired, and fewer delivery devices can be added if less filling material is desired.

  In other examples, the food product can include other additives and ingredients. For example, the food products disclosed herein can also include probiotics. Probiotics are living microorganisms that can be administered to a subject and can have a beneficial health effect on the subject. Examples of suitable probiotics include, but are not limited to, the genus Lactobacillus, the genus Lactococcus and the genus Pediococcus. In one example, the probiotics are Lactobacillus acidophilus, Lactobacillus sakei, Lactococcus lactis, and a species of Pediococcus acidilici or a species selected from Pediococcus acidilactic It can be bacteria. These bacteria can be particularly useful in the methods and compositions disclosed herein because they are safe food (ie, safe to use in, on or near food).

Methods of Use In one aspect, disclosed herein is a method of delivering a filler material to a subject by administering a food product as disclosed herein to the subject. In certain instances, the disclosed food product can be used as a source of fatty acids (eg, omega-3 fatty acids), thereby reducing triglycerides and affecting the biochemistry associated with diabetes. In another specific example, a method for supplementing a subject with omega-3 fatty acids by administering an effective amount of a food product disclosed herein is disclosed herein, wherein a filler material Contains omega-3 fatty acids. In another example, disclosed herein are methods for lowering cholesterol levels, triglyceride levels, or combinations thereof in a subject by administering an effective amount of a food product disclosed herein.

  Omega 3 fatty acids are essential for daily life and function. Serum triglycerides of omega-3 fatty acids such as, for example, cis-5,8,11,14,17-eicosapentaenoic acid (EPA) and cis-4,7,10,13,16,19-docosahexaenoic acid (DHA) The beneficial effect on decline is well established. These compounds are also known for other cardioprotective effects such as prevention of cardiac arrhythmia, stabilization of atherosclerotic plaque, reduction of platelet aggregation, reduction of blood pressure. See, for example, Dyrberg et al., In: Omega-3 Fatty Acids: Prevention and Treatment of Vaseous Dissease, edited by Kristensen et al., Bi & Gi Publ. Verona-Springer-Verlag, London, 217-226, 1995, O'Keefe and Harris, Am. J. et al. Cardiology 2000, 85: 1239-1241, Radack et al., "The effects of low doses of homea-3 fatity acid preparation on blood pressure in hypertensiveness." Intern. Med. 1991, 151: 1173-1180, Harris, "Extending the cardiovascular benefits of diga-3 fatty acids", Curr Aeroscular Rep 2005, 7: 375-380, Holub, "coli -3 CMAJ 2002, 166 (5): 608-615. Indeed, the American Heart Association has also reported that omega-3 fatty acids can reduce the risk of cardiovascular and heart disease. Other benefits of omega-3 fatty acids are those associated with the prevention and / or treatment of inflammatory and neurodegenerative diseases and with improved cognitive development. See, for example, Sugano and Michihiro, “Balanced Intake of Polyunsaturated Fatty Acids for Health Benefits”, J. Am. Oleo Sci. 2001, 50 (5): 305-311.

  Fatty acids EPA and DHA can be synthesized from α-linolenic acid (18: 3) in the human body, but the conversion rate from this precursor molecule is limited (Muskiet et al., “Is docosahexaenoic acid (DHA)). essensial? Lessons from DHA status regulation, our incident diet, epidemiology and randomized controlled trials, "J. Nutr. 2004, 134 (1): 183-186. Thus, EPA and DHA in the body are obtained primarily from dietary sources (eg fatty fish). A diet rich in fish oil is known to have many beneficial effects on heart disease, cancer, arthritis, allergies and other chronic diseases. Epidemiologic clinical trials have shown that by increasing dietary omega-3 fatty acid intake in the form of fish or fish oil supplements, various risk factors associated with cardiovascular disease can be reduced. For example, American Heart Association, Scientific Statement, “Fission Composition, Fish Oil, Omega-3 Fatty Acids and Cardiovascular Measures,” November 2002, Appel et al., “Does supplement, -Analysis of controlled clinical trials "Arch. Intern. Med. 1993, 153 (12): 1429-1438, GISSI-Prevenzione Investigators, "Dietary supplementation with omega-3 polyunsaturated fatty acids and vitamin E after myocardial infarction: results of the GISSI-Prevenzione trial", Lancet 1999 years, 354: 447 See -455.

  Despite strong evidence for the effects of omega-3 fatty acids such as EPA and DHA in the prevention of cardiovascular disease, the average daily consumption of these fatty acids by North Americans is recommended to benefit 1 Estimated to be 0.1-0.2 grams compared to daily intake of 0.65 grams (Webb, “Alternative sources of homea-3 fatty acids”, Natural Foods Merchandiser 2005, XXVI (8): 40-44). Since it is difficult to change people's eating habits and many people do not like to eat fish, dietary supplementation with EPA and DHA is an important approach to address this problem. Unfortunately, many supplements of omega-3 fatty acids are sensitive to oxidation and can have a foul odor or an unpleasant taste. Furthermore, compliance with dietary supplement therapy requires discipline, but is often lacking. In light of the health benefits of omega-3 fatty acids, the disclosed formulations containing microcapsules can be used to deliver omega-3 fatty acids to a subject. In the disclosed methods of use, the food product administered can be any of the formulations disclosed herein.

  When used in the above methods or other treatments, an “effective amount” of one of the disclosed food products (or one of the filler materials therein) in pure form or such form exists. If used, it can be used in the form of a pharmaceutically acceptable salt, food or other form.

  The specific effective dose level for any particular subject is the disease being treated and the severity of the disease, the identity and activity of the specific composition utilized, the patient's age, weight, overall health status, Sex and diet, time of administration, route of administration, rate of elimination of the specific composition used, duration of treatment, drugs used in combination with or simultaneously with the specific composition used, and similar well known in the medical field It depends on various factors including factors. For example, it is well known to those skilled in the art to begin administering the composition at a level lower than that required to achieve the desired therapeutic effect, and to gradually increase the dose until the desired effect is achieved. Within range. If desired, the effective daily dose can be divided into multiple doses for purposes of administration. Thus, a single dose composition can include such an amount, or portions thereof that constitute a daily dose.

  This dose can be adjusted by the individual physician or in the case of any decision. Dosages can be varied and administered as a single or multiple doses per day for one or several days. Guidance can be found in the literature for appropriate dosages for a given class of pharmaceuticals.

  Further disclosed is a method for delivering a disclosed composition to a subject by administering to the subject any of the food products disclosed herein.

  The following examples are set forth below to illustrate the methods and results according to the disclosed subject matter. These examples do not include all aspects of the subject matter disclosed herein, but are merely intended to illustrate representative methods and results. These examples are not intended to exclude equivalents and variations of the present invention which are apparent to one skilled in the art.

  Efforts have been made to ensure accuracy with respect to numbers (eg, amounts, temperature, etc.) but some errors and deviations should be accounted for. Unless indicated otherwise, parts are parts by weight, temperature is in degrees Celsius, or at ambient temperature, pressure is at or near atmospheric. There are many variations and combinations of reaction conditions, such as component concentration, desired solvent, solvent mixture, temperature, pressure and other reaction ranges, and to optimize product purity and yield from the desired process There are conditions that can be used. Only reasonable and routine experimentation will be required to optimize such process conditions.

Preparation of microcapsules Completely stirring 54.5 grams of 275 Bloom type A gelatin (isoelectric point about 9) with 600 grams of deionized water containing 0.5% sodium ascorbate with stirring at 50 ° C. Mix until dissolved. 5.45 grams of sodium polyphosphate was dissolved in 104 grams of deionized water containing 0.5% sodium ascorbate. 90 grams of fish oil concentrate (available from Ocean Nutrition Canada, Dartmouth, Nova Scotia) containing 30% eicosapentaenoic acid ethyl ester (EPA) and 20% docosahexaenoic acid ethyl ester (DHA), 1.0% With a high speed POLYTRON ™ homogenizer along with a antioxidant (available from KALSEC ™ as DURALOX ™, a blend of natural flavor, tocopherol and citric acid). An oil-in-water emulsion was formed. The oil droplet size had a narrow distribution with an average diameter measured by a COULTER ™ LS230 particle size analyzer of about 1 μm. The emulsion was diluted with 700 grams of 50 ° C. deionized water containing 0.5% sodium ascorbate. The sodium polyphosphate solution was then added to the emulsion and mixed at 600 rpm with a Lightning stirrer. The pH was then adjusted to 4.5 with 10% aqueous acetic acid. During pH adjustment and during the cooling step following pH adjustment, coacervate formed from gelatin and polyphosphate coated the oil droplets to form primary microcapsules. Cooling to a temperature higher than the gelling temperature of gelatin and polyphosphate, the primary microcapsules began to agglomerate and formed a lump under stirring. Upon further cooling of the mixture, the polymer remaining in the aqueous phase further coated the primary microcapsule mass to form encapsulated aggregates of microcapsules having an outer shell and an average diameter of 50 μm. . When the temperature was lowered to 5 ° C., 2.7 grams of 50% gluteraldehyde was added to the mixture to further reinforce the shell. The mixture was then warmed to room temperature and kept stirring for 12 hours. Finally, the microcapsule suspension was washed with water. The washed suspension was then spray dried to obtain a free flowing powder. A 60% payload was obtained.

Preparation of microcapsules Encapsulated aggregates of microcapsules were formed according to the method of Example 1 except that 0.25% sodium ascorbate was used. A 60% payload was obtained.

Preparation of Microcapsules Encapsulated aggregates of microcapsules were formed according to the method of Example 1 except that ascorbate was not used. A 60% payload was obtained.

Preparation of microcapsules According to the method of Example 1 except that 105 grams of fish oil concentrate was used, encapsulated aggregates of microcapsules were formed to give a payload of 70%.

Preparation of Microcapsules According to the method of Example 1, except that the method of Example 1 was applied to triglyceride (TG) fish oil (available from Ocean Nutrition Canada Ltd.) rather than to ethyl ester fish oil. Aggregates were formed.

Preparation of Microcapsules Encapsulated aggregates of microcapsules were formed according to the method of Example 1 except that gelatin (type A) and gum arabic were used as the polymer component of the shell material.

Preparation of Microcapsules According to the method of Example 1 except that 150 bloom gelatin (type A) and polyphosphate were used as the polymer component of the shell material and 105 grams of fish oil concentrate was used. Aggregates were formed to obtain a 70% payload.

Microcapsule Preparation Encapsulated aggregates of microcapsules were formed according to the method of Example 1 except that transglutaminase was used to crosslink the shell material.

Potato chip microencapsulated omega 3 oil (MEG-3 ™ powder) was provided by Ocean Nutrition Canada (Dartmouth, Canada). Unflavored potato chips and dry seasoning were provided by Kettle Chip Company (Salem, Oregon).

  Dry seasonings (at ambient temperature) and microcapsules (at minus 18 ° C.) were placed in a plastic lab. The vessel was capped and the contents were shaken vigorously by hand for about 1 minute until the mixture was homogeneous. A commercial blender can be used at low speed for a short time. Since dry blends can become hot during this mixing process, it may be desirable to keep the mixture cool. See Table 4.

  In a stainless steel bowl, spray oil (eg, PAM, ConAgra Foods, Omaha, Nebraska) onto the unflavored chips while gently mixing the chips with a spatula until approximately 4% by weight of the oil is sprayed onto the chips. It was. Since the remaining oil can act as an adhesive for the dry seasoning, it is also possible to use freshly fried chips.

  The dry seasoning was added to the chips sprayed with PAM while continuing to mix gently until at least 95% of the dry seasonings adhered to the chips. In multiple trials, the amount of seasoning deposited was about 95% to about 99%. It is also possible to use a standard rotating drum with dry seasonings and chips added at a predetermined ratio. See Table 4.

  It may be desirable to minimize the time between mixing the dry seasoning and adding it to the chip.

  The chip was then placed in a gas barrier pouch and replaced with ambient nitrogen gas and sealed.

Apple sauce baby food Apple sauce containing microcapsules was prepared according to the formulation shown in Table 5. Specifically, apple sauce was placed in a water-jacketed kettle preheated to 99.5 ° C. To this apple sauce was added microencapsulated omega 3 oil (MC601812TG or MC60DHA from Ocean Nutrition Canada, Dartmouth, Canada). A high shear mixer with rod attachment was placed in the mixture and the mixing speed was set to 800 rpm per batch. The mixture was capped to minimize evaporation and held at 90.5 ° C. for about 10 minutes. The hot mixture was then packed into glass containers (125g serving). These containers were ironed with foil seals and the containers were inverted for more than 2 minutes. These containers were then cooled in an ice water bath and stored refrigerated.

  No off-flavors were detected in applesauce stored under accelerated or ambient conditions. These samples had about 60 mg EPA + DHA per 125 g serving.

Apple Banana Weaning Food First, we prepared a weaning food of apple and banana containing microcapsules by mixing banana with citric acid to a target pH of about 4.20-4.30. The banana was then mixed with apple in a steam jacketed kettle and the mixture was lined to the desired consistency. Microencapsulated omega 3 oil (MEG-3 ™ powder from Ocean Nutrition Canada, Dartmouth, Canada, 30-50 mg EPA + DHA per serving) was mixed into the mixture with a hand mixer. The mixture was capped to minimize evaporation and kept at 91 ° C. The hot mixture was then packed into glass containers (125g serving). These containers were ironed with foil seals and the containers were inverted for more than 2 minutes. These containers were then cooled in an ice water bath and stored refrigerated. Taste tests revealed that lower levels of EPA + DHA are preferred over higher levels.

Shrimp sprinkled with bread crumbs Shrimp containing microcapsules were prepared according to the formulation shown in Table 6. Specifically, frozen shrimp were dipped in predust containing microencapsulated omega 3 oil (MEG-3 ™ powder from Ocean Nutrition Canada, Dartmouth, Canada). The shrimp was lightly shaken to remove excess predust adhering to the shrimp. Next, the shrimp was dressed with clothes and sprinkled with bread crumbs. Each shrimp was given a maximum of about 0.3 g of predust, 0.4 g of clothing dough, and 1 g of bread crumbs. The shrimp was then fried in oil at 177 ° C. for about 4 minutes. Shrimp were stored frozen in plastic bags until ready for testing.

  The shrimp had 175 mg EPA + DHA (350 mg before frying) per serving (approximately 18 shrimp). In the taste test, the flavor was acceptable. Care should be taken during the process of applying dough and bread crumbs, as microcapsules can interfere with the adhesion of crusty to shrimp.

Pasteurized Process Cheese Food Pasteurized process cheese containing microcapsules was prepared according to the formulation shown in Table 7. First, all dry ingredients were mixed. These wet ingredients were then slowly mixed with all the wet ingredients with a whisk. This mixture was heated to about 60 ° C. in a double pan. Cheese was added to this mixture and melted by heating to about 79-82 ° C. with mixing. This mixture was vacuum packaged into plastic film pouches to form slices. These pouches were refrigerated and molded and stored refrigerated.

  Microencapsulated omega 3 oil (MEG-3 ™ powder from Ocean Nutrition Canada, Dartmouth, Canada) was added along with the dry or wet material. Similar results were obtained with either method, but it was easier to add the microencapsulated omega 3 oil with the dry ingredients. The product had 32 mg EPA + DHA oil per serving (30 g slice). At these EPA + DHA loading levels, the product taste was acceptable. Products containing higher levels (50 mg EPA + DHA / 1 meal and above) had a detectable fish flavor, but some fish flavor disappeared as the product matured.

Crunchy Granola Bar A crunchy granola bar containing microcapsules was prepared according to the formulation shown in FIG. Specifically, microencapsulated omega 3 oil (MEG-3 ™ powder from Ocean Nutrition Canada, Dartmouth, Canada) was premixed with honey. Taking into account the loss during migration, more than necessary was prepared based on the following calculation (16.54% mixture of microcapsules and honey). The mixture was well stirred and left to hydrate. In a large mixing bowl, the oats and crispy rice puff were mixed and gently mixed. The mixture was sprinkled with oil while continuing to mix. This mixture was mixed with a mixture of microcapsules and honey and stirred gently for 1 minute. This mixture was spread on a non-stick spray coated top and baked in a convection oven for 20 minutes at 121 ° C., but after 10 minutes it was lightly mixed. After cooling, it was stored in an airtight foil package until ready to use.

  The product contained 130 mg EPA + DHA per serving (40 g). A fish-like flavor was at least pronounced when the microencapsulated oil was baked with cereal. It seems that cinnamon emphasized the fishy flavor. However, microcapsules baked and mixed with honey (or syrup) produced an acceptable flavor.

Chicken Dinner Baby Food A chicken dinner baby food containing microcapsules was prepared according to the formulation shown in FIG. Specifically, the dry ingredients were mixed and set aside. Chicken was boiled, cooled, cut into small pieces, and then ground finely in a food processor. Cooked egg noodles, allowed to cool, and set aside. The beans were cooked, cooled, sifted and set aside. Carrots, split peas, chicken fat, oil and noodles were mixed in a food processor. While mixing, dry ingredients and water were added slowly. The ground chicken was then added and the mixture was mixed until it was perfectly combined and smooth. The product was then filled into 8 ounce (226.8 g) glass bottles and retorted at 15 psi for 40 minutes. This product was stored at ambient temperature.

  This product did not detect off-flavors or odors. This product contained about 60 mg EPA + DHA per serving (125 g). It has been found that a weaning food base needs to be prepared prior to the addition of microcapsules to avoid microcapsule shear and damage.

Potato Chip Seasoning Potato chip seasoning containing microcapsules was prepared according to the formulation shown in Table 10. Specifically, the ingredients were mixed together. The flavors tested included BBQ, sour cream and green onion, and salt and pepper. This mixture was then applied to the potato chips at a level of 12.9%. If there was not enough oil left on the chip to allow proper deposition of the seasoning, the chip was sprayed with oil (about 4% by weight) and acted as an adhesive. Chips were packed into a metal-deposited film purged with nitrogen and stored at ambient temperature. These chips contained 130 g EPA + DHA per serving (30 g seasoned chips).

  Under an acceleration condition (37.8 ° C.), a strange odor after 4 weeks was detected. At ambient conditions (21.1 ° C.), the product taste slightly faded after 6 weeks of storage, but was similar to the control.

Extruded Cereal Bar Extruded cereal bars containing microcapsules were prepared according to the formulation shown in Table 11. Specifically, fat was creamed with sugar and liquid material was added. The microcapsules were then mixed with the dry material. All ingredients were mixed and mixed to form a dough. This dough was extruded with the fruit filling in the center. The product was baked at 163 ° C. for about 6-7 minutes.

  This product contained 50 mg EPA + DHA per serving (40 g). This product had an acceptable flavor at the time of manufacture. Furthermore, the product flavor was acceptable for 4 months.

Chicken nuggets Chicken nuggets containing microcapsules were prepared according to the formulation shown in Table 12. Four batches were prepared: a control containing 150 mg EPA + DHA per 100 g serving, a batch containing 175 mg EPA + DHA per 100 g serving, and a batch containing 300 mg EPA + DHA per 100 g serving. To the soy protein, microencapsulated omega 3 oil (MEG-3 ™ powder from Ocean Nutrition Canada, Dartmouth, Canada) was added and added to the ground chicken meat. The mixture was agitated, formed into a nugget shape, coated with predust, and then dressed with clothing and bread crumbs. The product was lightly fried at about 196 ° C. for 30 seconds to trim and color. The product was then transferred to an oven where it was fully cooked at 177 ° C. for about 3 minutes. For chicken nuggets containing microcapsules, the cider trim was reduced to offset the added microcapsules. The final weight of each batch was 400 kg. The final product was packed in a clear plastic bag and stored frozen until consumed. Cooking instructions for this product include reheating in an oven at 220 ° C. for 10-15 minutes, heating in a microwave oven or frying.

  These samples were evaluated monthly for sensory attributes, color and pH during a 12 month storage period. These samples were initially evaluated for differences from the controls and at the end of the storage period were evaluated for acceptability. These samples were also tested for EPA + DHA and moisture content at the beginning and end of the storage period.

  Nugget EPA + DHA and water content remained constant throughout the storage period. No significant difference was found at the beginning of the storage period between the nuggets containing 300 mg EPA + DHA per serving and the controls. At the end of the 12-month storage period, a sensory tester stated that he loved nuggets containing 300 mg EPA + DHA per serving. The sample nugget had similar stability to the control nugget. High levels of EPA + DHA can be added per serving without affecting the sensory and physical properties or overall stability of the nugget.

Soymilk Soymilk containing microcapsules was prepared using an automatic soymilk maker. Two batches of soymilk were produced, one control, one soymilk containing 250 mg EPA + DHA per 250 mL serving. Specifically, 85 g of dried soybeans were soaked in tap water overnight. The soaked soybeans were drained and rinsed. 1.5 L of water was poured into the soymilk maker, and the soybean was placed in the filter cup. Next, the soymilk maker was activated. Soy milk was collected and used soybeans were discarded. I chilled this soy milk. Microencapsulated omega-3 oil (MEG-3 ™ powder from Ocean Nutrition Canada, Dartmouth, Canada) was added and soymilk was pasteurized at 85 ° C. for 5 seconds. Pasteurization and the addition of MEG-3 ™ powder to plain soymilk helped to reduce bean off-notes.

A further three batches of milk, pasteurized milk, sugar-containing pasteurized milk salts of 1 cm ³ and 30 cm ^3, microencapsulated omega-3 oils, as described sugar-containing pasteurized milk salts of 1 cm ³ and 30 cm ³ (Salt and sugar were added to soy milk after pasteurization). Pasteurized soymilk containing salt and sugar tasted similar to commercial soymilk. Pasteurized soymilk with microcapsules, salt and sugar was slightly less sweet than pasteurized soymilk without salt or sugar, but was more delicious than pasteurized soymilk without salt or sugar.

  Soy milk was an acceptable beverage for the addition of microcapsules. Even if the EPA + DHA per serving was 250 mg, no off-flavor or malodor caused by the powder was observed. Some of the typical soy flavor was extinguished by the microcapsules.

Frozen waffles Frozen waffles containing microcapsules were prepared according to the formulation shown in Table 13. Specifically, the dry ingredients were mixed together. To this dry mixture was then added water, dissolved butter and vanilla. After mixing these ingredients, a butter was placed on a waffle maker oiled with brush and baked for 70 seconds. The waffle was removed from the waffle maker, placed in a plastic pouch, separated by wax paper and frozen.

  These waffles had 130 mg EPA + DHA per 85 g serving. In the first tasting, the flavor at any level was acceptable. Plain waffles and blueberry waffles were also prepared. Initial development included an apple cinnamon flavor, but cinnamon seems to detract from the flavor. Cinnamon should not be used as a flavor for this type of product.

Granola cereal containing granola cereals was prepared according to the formulation shown in Table 14. Microencapsulated omega 3 oil (MEG-3 ™ powder from Ocean Nutrition Canada, Dartmouth, Canada) was mixed with honey. The mixture was stirred well to hydrate the mixture. The vanilla was then added to this mixture and mixed well. Brown sugar, flour, cinnamon and skim milk were slowly stirred for 1 minute. Oats, sunflower seeds, almonds and sesame were then added. Raisins added to the chilled granola at the end of baking. The oil was heated to 43 ° C. and sprinkled into the bowl while continuing to stir for 1 minute. A mixture of microcapsules, vanilla, and honey was heated to 60 ° C. and sprinkled on the mixture. After mixing for 2 minutes, the mixture was spread on an uncoated top plate. The mixture was baked at 121 ° C. for about 30 minutes in a low fan convection oven. The mixture was then lightly mixed after 15 minutes. After cooling, the granola was stored in an airtight container until ready for use.

  This granola cereal contained approximately 50 mg EPA + DHA per serving (55 g). When the cereal was fresh, the fishy taste was noticeable, but it disappeared over 10-12 days. Cinnamon may have diluted the flavor of fish. The sample sampled with milk had no off-flavors.

Gummy candy Gummy candy containing microcapsules was prepared according to the formulation shown in Table 15. Specifically, sugar, corn syrup, microencapsulated omega 3 oil (MEG-3 ™ powder from Ocean Nutrition Canada, Dartmouth, Canada) and water were mixed in a cooking vessel. The mixture was boiled at 118 ° C. The mixture was removed from the fire and cooled to 96 ° C. The gum mucus was stirred vigorously in the syrup to make a homogeneous blend. Gum mucus was prepared by adding gelatin to water and holding in a 60 ° C. water bath for 1 hour, ie, until the solution was clear. This solution was kept warm (above 54 ° C.) until ready for use in gummy candy. Flavor, dye and acid solution were added and the mixture was mixed well. The mixture was then placed in a starch casting mold and allowed to harden at room temperature for 48 hours. The resulting gummy was removed from the mold and lightly oiled with a 1: 3 blend of mineral oil / coconut oil. This product was aged for 2 days and then packed in a metal-deposited film purged with nitrogen.

  Gummy candies containing about 50, 100 and 130 mg of EPA + DHA per serving (40 g) were tried. The lower level gave better results. Also, different microcapsule addition methods such as soaking in gelatin with gelatin, boiling with syrup, and boiling in water for 5 minutes before adding syrup were also tried. The addition of microcapsules to the mucus resulted in a grainy texture and produced a soft gel. The best results were actually obtained by boiling the microcapsules in water before the addition of syrup.

Pasta sauce Pasta sauce containing microcapsules was prepared according to the formulation shown in Table 16. Specifically, the wet material was mixed and the dry material was mixed. These dry and wet mixtures were then combined. The mixture was heated to 88 ° C. and held at that temperature for 1 minute. The mixture was then poured into a glass jar.

  Samples containing about 100 mg, 120 mg and 130 mg EPA + DHA per serving (125 g) were prepared. Fish flavor was not detected at any level after first or 3 months storage.

Strawberry yogurt smoothie Strawberry yogurt smoothie (8fl oz (118.3 mL) for one person, approx. 226 g) incorporating microencapsulated omega-3 fatty acids (1812TG omega-3 powder from Ocean Nutrition Canada, Ltd., Dartmouth, Canada) , Prepared according to the formulation in Table 17. The product had a 130 mg dose of EPA + DHA per serving.

  Specifically, strawberry puree, water, liquid fructose, strawberry flavor and red pigment were mixed in a pot. To these wet materials, dipotassium phosphate, pectin and microcapsules were then added. The mixture was heated to 88 ° C. and then cooled to room temperature. Yogurt was then added and the mixture was heated again to 88 ° C. The mixture was then homogenized at a total pressure of 2500 psi (2000 psi for the first stage and 500 psi for the second stage). The formulation was then placed in a bottle and stored refrigerated until use.

  A second smoothie was prepared according to the formulation in Table 6. Specifically, 1% milk, starch, gelatin and whey protein were mixed. The microcapsules were then sprinkled over the surface and allowed to hydrate for 5 minutes. The mixture was then heated to 55 ° C. and homogenized at a total pressure of 2,300 psi (first stage at 1,800 psi and second stage at 500 psi). The homogenized formulation was then pasteurized at 86 ° C. for 30 minutes and cooled to 38 ° C. To this homogenized / pasteurized formulation, a yogurt culture mixed with 2% milk was added and incubated at 38 ° C. for about 10 hours, ie until the mixture reached pH 4.5. The resulting mixture was then mixed with fruit preparation and heated to 88 ° C. The mixture was then homogenized again at a total pressure of 2500 psi (2000 psi for the first stage and 500 psi for the second stage). The mixture was cooled and stored refrigerated until ready to use.

  Both processes produced smoothies with acceptable flavor, odor and texture.

One batch of orange juice (18 servings, 250 servings per serving) containing orange juice microencapsulated omega-3 fatty acids (1812TG omega-3 powder from Ocean Nutrition Canada, Ltd., Dartmouth, Canada) Prepared according to formulation. Specifically, the microcapsules were sprinkled on the surface of orange juice in a blending tank equipped with a stirrer that provides a minimum of 30 rpm. This juice was mixed for 5 minutes. Thereafter, the juice was pasteurized at 91 ° C. for 17 seconds with a flow rate of 212 L / min. Pasteurized juice was packed into a gable top container and stored refrigerated.

  This orange juice contained 100 mg EPA + DHA (120 mg total omega-3 fatty acids) per serving. In the taste test, there was no perceptible difference in taste, texture or quality between the omega 3 orange juice and the control.

Chocolate frozen dairy dessert Chocolate frozen dairy dessert with microencapsulated omega-3 fatty acids (MEG-3 powder from Ocean Nutrition Canada, Ltd., Dartmouth, Canada) 118 mL) was prepared according to the formulation in Table 20. This product had a 100 mg dose of EPA + DHA per serving.

  Specifically, all the dry ingredients except calcium phosphate and probiotic blend were mixed together. This dry material mixture was then combined with milk, cream and corn syrup. The mixture was stirred until smooth. The mixture was then heated to 72 ° C. for 30 seconds. After cooling to about 4 ° C., the mixture was refrigerated and aged for 24 hours. The chocolate flavor and remaining ingredients were then added and the resulting mixture was placed in an ice cream maker until the desired overrun (target 70%). The ice cream was removed from the maker and packed into individual containers that were allowed to freeze overnight.

  4 fl. Of this ice cream. The starting weight per oz (118.3 mL) is 150, 4 fl. The final weight per oz (118.3 mL) was 90 and the overrun was 67.00%. This ice cream had 100 mg EPA + DHA per 118 mL serving. In addition, one serving of this ice cream contained 200,000,000 colony forming units (CFU) of probiotics per serving.

  The nutrients of this ice cream are as follows. 150 calories (45 from fat), 5 g total fat (3 g from saturated fat, 0 g from trans fat), 20 mg cholesterol, 40 mg sodium, 19 g total carbohydrate (less than 1 g from dietary fiber, 18 g from sugar), and 7 g protein. The ice cream also contained 6% vitamin A, 15% vitamin C, 15% calcium and 4% iron. These percentages are percentages per day based on a 2000 calorie diet.

Strawberry Frozen Dairy Dessert Strawberry Frozen Dairy Dessert (MEG-3 powder from Ocean Nutrition Canada, Ltd., Dartmouth, Canada) with microencapsulated omega-3 fatty acids (1/2 cup per serving, approx. 118 mL) was prepared according to the formulation in Table 21. This product had a 100 mg dose of EPA + DHA per serving.

  Specifically, all the dry ingredients except calcium phosphate and probiotic blend were mixed together. This dry material mixture was then combined with milk and cream. The mixture was stirred until smooth. The mixture was then heated to 72 ° C. for 30 seconds. After cooling to about 4 ° C., the mixture was refrigerated and aged for 24 hours. Strawberry syrup and the remaining ingredients were then added and the resulting mixture was placed in an ice cream maker until the desired overrun (target 70%). The ice cream was removed from the maker and packed into individual containers that were allowed to freeze overnight.

  4 fl. Of this ice cream. The starting weight per oz (118.3 mL) is 150, 4 fl. The final weight per oz (118.3 mL) was 95 and the overrun was 65.00%. This ice cream had 100 mg EPA + DHA per 118 mL serving. In addition, one serving of this ice cream contained 200,000,000 colony forming units (CFU) of probiotics per serving.

  The nutrients of this ice cream are as follows. 150 calories (40 from fat), 4.5 g total fat (2.5 g saturated fat, 0 g trans fat), 20 mg cholesterol, 35 mg sodium, 21 g total carbohydrate (0 g dietary fiber, 18 g sugar), and 6 g protein . The ice cream also contained 6% vitamin A, 20% vitamin C, 15% calcium and 0% iron. These percentages are percentages per day based on a 2000 calorie diet.

Microwave Popcorn Microwave Encapsulated Omega-3 Fatty Acid (MEG-3 powder made by Ocean Nutrition Canada, Ltd., Dartmouth, Canada) Popcorn for microwave oven (30 g per serving) was prepared according to the formulation in Table 22 did. This product had a 32 mg dose of EPA + DHA per serving.

  Specifically, the fat was melted at about 49 ° C. Next, the Annatto dye was added to the dissolved fat while stirring and keeping heated. In a separate container, all dry ingredients were mixed together. These dry materials were then added to the dissolved fat. The popcorn was then placed in a microwave popcorn bag. A fat-dry material slurry containing microencapsulated omega 3 oil was deposited on the bag (30 g per bag). The bag was sealed and folded in three. Solidified fat.

Table 23 Table of country-style baked beans (1/2 cup for one person, about 130 g) incorporating microencapsulated omega-3 fatty acids (1812TG powder from Ocean Nutrition Canada, Ltd., Dartmouth, Canada). And prepared according to the formulation in Table 24. This product had a 32 mg dose of EPA + DHA (0.2133 g powder) per serving.

  Basically, the beans were rinsed well and soaked in water (3 times the volume of beans) overnight at ambient temperature. The large pot of water was then boiled. The beans were drained and then added to boiling water. These beans were boiled for 5 minutes. Discard the boiling water and rinse the beans with cold water. The beans were then drained for 15 minutes and then transferred to cans.

  A rustic sauce was prepared according to the formulation in Table 23.

  These dry ingredients were weighed and then premixed in a sauce pan. Water was added to the dry ingredients in the sauce pan and the mixture was mixed well. Molasses and pork base were then added and the mixture was mixed. The sauce was simmered for 5 minutes (> 91 ° C.) to thicken the starch. The sauce pan was cooled in an ice water bath to a yield of 100%. The pH of this source was 5.6 and the brix was 22.5.

  Next, beans were prepared according to the formulation in Table 24.

  Specifically, the beans were weighed and placed in a can. The sauce was also weighed into a can. A portion of the salted pork was placed on this mixture and the can was sealed. Water was added to the retort and the cans were layered and placed in the retort. The water was boiled and the retort lid was sealed. The retort was vented as steam escaped through the vent for 15 minutes, and then the thermometer was placed on top. When the temperature reached 121 ° C. (15 psi), the beans were retorted in 60 minutes. The heat was then removed and the thermometer was vented until ambient pressure was reached. The lid was removed and the can was transferred to an ice bath. After cooling the sample, the sample was dried, refrigerated and stored.

Gummy bears (2 g per gummy bear per gummy bear) incorporating gummy bear microencapsulated omega-3 fatty acids (MEG-3 powder from Ocean Nutrition Canada, Ltd., Dartmouth, Canada) were prepared according to the formulation in Table 25. This product had a 15 mg dose of EPA + DHA per 2 g serving.

  Specifically, omega 3 powder was dispersed in water and stirred until completely dissolved. Gelatin was added and dissolved in a 77 ° C. water bath. The sugar, corn syrup and water were then weighed together in a cooking container. The mixture was boiled and the sides of the pot were washed away with any crystals. Boiling continued until 90% solids (118 ° C.). The pot was removed from the fire and cooled to 96 ° C. Gum mucus was added to the cooked syrup and mixed. Next, flavor, dye and acid solution were added and mixed well. The resulting mixture was deposited in a dry starch cast and allowed to harden at room temperature for 48 hours. The gummi was removed from the mold and the excess starch was removed. These gummies were lightly wiped with capol and aged for 2 days before packaging. The cooking yield was 90.16%.

Natural Lemon Chew A natural lemon chew (5.6 g per serving) incorporating microencapsulated omega-3 fatty acids (MEG-3 powder from Ocean Nutrition Canada, Ltd., Dartmouth, Canada) was prepared according to the formulation in Table 26 did. This product had a 100 mg dose of EPA + DHA per 5.6 g serving.

  Specifically, egg protein was solubilized in a first amount of water in a mixer bowl with whipped accessories. In a separate container, the sugar and the first amount of corn syrup were boiled. While boiling at low speed, the boiled syrup was slowly added to the mixer bowl. After all the syrup was added, the speed was increased to maximum speed and the mixture was whipped until the volume was maximum.

  In another container, palm oil was melted until clear and mixed with 80% of omega 3 powder until thickening began. The resulting paste was stirred until all the dried material was uniformly coated with fat.

  Sugar, a second amount of corn syrup and water were boiled (126 ° C.). The syrup was slowly poured into the mixer bowl while mixing slowly. Omega 3 paste was added and mixed until uniform. The acid, remaining dry omega 3 powder and flavor were then added and mixed until uniform. The resulting mixture was poured and formed as a slab on the cold surface. The product was cut and packaged. The cooking yield of this product was 95.59%.

Orange Chu (5.6 g per serving) incorporating microencapsulated omega-3 fatty acids (MEG-3 powder from Ocean Nutrition Canada, Ltd., Dartmouth, Canada) was prepared according to the formulation in Table 27. This product had a 100 mg dose of EPA + DHA per 5.6 g serving.

  Specifically, egg protein was solubilized in a first amount of water in a mixer bowl with whipped accessories. In a separate container, the sugar and the first amount of corn syrup were boiled. While boiling at low speed, the boiled syrup was slowly added to the mixer bowl. After all the syrup was added, the speed was increased to maximum speed and the mixture was whipped until the volume was maximum.

  In another container, palm oil was melted until clear and mixed with 80% of omega 3 powder until thickening began. The resulting paste was stirred until all the dried material was uniformly coated with fat.

  Sugar, a second amount of corn syrup and water were boiled (126 ° C.). The syrup was slowly poured into the mixer bowl while mixing slowly. Omega 3 paste was added and mixed until uniform. The acid, remaining dry omega 3 powder and flavor were then added and mixed until uniform. The resulting mixture was poured and formed as a slab on a cold surface. The product was cut and packaged. The cooking yield of this product was 95.62%.

Pasta (150 g per serving) incorporating pasta microencapsulated omega-3 fatty acids (1812TG powder from Ocean Nutrition Canada, Ltd., Dartmouth, Canada) was prepared according to the formulation in Table 28. This product had a 32 mg dose of EPA + DHA per 140 g serving.

  Flour and omega 3 powder were mixed in one container. Egg and water were mixed in separate containers. The wet material was slowly poured into the dry material that was mixed in a mixer equipped with a dough hook. The obtained dough was kneaded for about 30 seconds. The dough was then wrapped and allowed to sleep for 45 minutes. Next, this dough was made into a sheet and made into fetocine-sized noodles and dried for 20 minutes to 1 hour. To cook the noodles, the water was boiled and the noodles were added. After 3.5 minutes, the boiled juice was cut and the cooked noodles were rinsed with cold water.

  Obviously, other advantages inherent to the present invention will be apparent to those skilled in the art. It will be appreciated that some features and sub-combinations are useful and can be employed without considering other features and sub-combinations. This is contemplated by and is within the scope of the claims. Since many possible embodiments can be constructed in the present invention without departing from the scope of the present invention, all matters herein described or shown in the accompanying drawings are not limiting, It should be understood that this should be taken as illustrative.

FIG. 5 illustrates a process for applying the disclosed microencapsulated nutrients to a chip.

Claims (22)

A method for producing a food product comprising microcapsules, wherein the production method comprises:
a. Mixing the microcapsules with one or more materials used to prepare the food product; and
b. Treat the resulting mixture with cooking, heating or pasteurization
Including
The microcapsule comprises an aggregate of primary microcapsules, each having a primary shell, and a filler material, the filler material is encapsulated by the primary shell, and the aggregate is encapsulated by an outer shell; The primary shell and the outer shell are free of gelatin having a bloom strength of less than 50; the primary shell and the outer shell are type A gelatin, type B gelatin, polyphosphate, gum arabic, alginate, chitosan; carrageenan, pectin, N starch, whey protein, soy tamper bear other Ru is formed from a complex coacervate mixtures thereof, production method. The method of claim 1 , wherein the primary shell, the outer shell, or both the primary and outer shells comprise fish gelatin or porcine gelatin. The method of any of claims 1-2 , wherein the primary shell, the outer shell, or both the primary and outer shells comprise gelatin having a bloom strength of 210, 220 or 240. The method according to claim 1, wherein the coacervate complex is a coacervate complex of gelatin and polyphosphate. 5. A method according to any of claims 1-4 , wherein the filler material comprises one or more oils selected from microbial oils, algal oils, fungal oils and vegetable oils. 6. A method according to any of claims 1-5 , wherein the filler material comprises fish oil. The fish oil is Atlantic fish oil, Pacific fish oil, Mediterranean fish oil, lightly pressurized fish oil, alkali-treated fish oil, heat-treated fish oil, light brown fish oil, bonito oil, pilchard oil , Tuna oil, seabass oil, halibut oil, red swordfish oil, barracuda oil, cod oil, menhaden oil, sardine oil, anchovy oil, calaft shishamo oil, atlantic cod oil, atlantic herring oil, atlantic mackerel oil, atlantic menhaden 7. The method of claim 6 , comprising oil, salmonid fish oil or shark oil. 8. A method according to any of claims 1-7 , wherein the filler material comprises omega-3 fatty acids, omega-3 fatty acid esters and / or mixtures thereof. The omega-3 fatty acid ester is an omega-3 fatty acid alkyl ester, an omega-3 fatty acid monoglyceride, an omega-3 fatty acid diglyceride, an omega-3 fatty acid triglyceride ester, an omega-3 fatty acid plant sterol ester, an omega-3 fatty acid ester and an antioxidant; 9. The method of claim 8 , comprising a furanoid ester of omega-3 fatty acid and / or mixtures thereof. The filling material, docosahexaenoic acid and / or eicosapentaenoic acid, a C ₁ -C ₆ alkyl esters, thereof triglyceride esters, including the plant sterol ester, and / or mixtures thereof, in any one of claims 1-9 The method described. The microcapsule is
a. Providing an emulsion comprising the first polymer component and the filler material;
b. Adding the second polymer component to the emulsion;
c. adjusting the pH, temperature, concentration, mixing rate or combination thereof to form an aqueous mixture comprising the first and second polymer components and comprising a primary shell material surrounding the filler material;
d. Cooling the aqueous mixture to a temperature above the gel temperature of the primary shell material until the primary shell material forms aggregates; and e. The aqueous mixture was further cooled, the are prepared by a process comprising forming an outer shell around the aggregate, the method according to claim 1. The method of claim 11 , wherein an antioxidant is added to the emulsion and / or the aqueous mixture, and the antioxidant comprises ascorbic acid, citric acid or salts thereof. The method according to claim 11 or 12 , wherein the cooling is performed at a rate of 1 ° C / 5 minutes. 14. A method according to any of claims 11-13 , wherein the mixture is cooled until a temperature of 5C to 10C is reached. 15. A method according to any of claims 11-14 , further comprising the step (f) of adding a crosslinking agent to crosslink the shell material. 16. The method of claim 15 , wherein the crosslinker is an enzyme crosslinker, an aldehyde, tannic acid, alum or a mixture thereof. The method of claim 15 , wherein the cross-linking agent is gluteraldehyde. The method according to claim 15 , wherein the cross-linking agent is transglutaminase. The method according to any one of claims 11 to 18 , further comprising a step (f) of drying the microcapsules. The method of claim 19 , wherein the microcapsules are spray dried. The food product is beverage, frozen food, frozen dairy dessert, yogurt, applesauce, baby food, breaded meat, granola bar, cereal bar, bread, granola cereal, waffle, soy milk, gummy candy, 21. A method according to any of claims 11-20 , which is pasta sauce or tomato sauce. 21. A method according to any of claims 11-20 , wherein the food product is orange juice.

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