USRE40059E1 - Sensitive substance encapsulation - Google Patents
Sensitive substance encapsulation Download PDFInfo
- Publication number
- USRE40059E1 USRE40059E1 US09/996,636 US99663601A USRE40059E US RE40059 E1 USRE40059 E1 US RE40059E1 US 99663601 A US99663601 A US 99663601A US RE40059 E USRE40059 E US RE40059E
- Authority
- US
- United States
- Prior art keywords
- sensitive material
- encapsulating
- encapsulant
- encapsulation
- oxygen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000005538 encapsulation Methods 0.000 title claims description 32
- 239000000126 substance Substances 0.000 title abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 86
- 238000000034 method Methods 0.000 claims abstract description 54
- 239000007787 solid Substances 0.000 claims abstract description 18
- 238000007747 plating Methods 0.000 claims abstract description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 22
- 239000002245 particle Substances 0.000 claims description 21
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 16
- 239000001301 oxygen Substances 0.000 claims description 16
- 229910052760 oxygen Inorganic materials 0.000 claims description 16
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 11
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 11
- 239000008393 encapsulating agent Substances 0.000 claims description 11
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 11
- 229910052757 nitrogen Inorganic materials 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 150000001298 alcohols Chemical class 0.000 claims description 6
- 229940088623 biologically active substance Drugs 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical class CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 150000001299 aldehydes Chemical class 0.000 claims description 5
- 239000003963 antioxidant agent Substances 0.000 claims description 5
- -1 gums Substances 0.000 claims description 5
- 150000002576 ketones Chemical class 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 150000007524 organic acids Chemical class 0.000 claims description 5
- 235000005985 organic acids Nutrition 0.000 claims description 5
- 108010011619 6-Phytase Proteins 0.000 claims description 4
- 108010065511 Amylases Proteins 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 4
- 241000186000 Bifidobacterium Species 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 102000004882 Lipase Human genes 0.000 claims description 4
- 108090001060 Lipase Proteins 0.000 claims description 4
- 239000004367 Lipase Substances 0.000 claims description 4
- 102000003820 Lipoxygenases Human genes 0.000 claims description 4
- 108090000128 Lipoxygenases Proteins 0.000 claims description 4
- 102000035195 Peptidases Human genes 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 108060008539 Transglutaminase Proteins 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 229940025131 amylases Drugs 0.000 claims description 4
- 108010051210 beta-Fructofuranosidase Proteins 0.000 claims description 4
- 239000001307 helium Substances 0.000 claims description 4
- 229910052734 helium Inorganic materials 0.000 claims description 4
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 claims description 4
- 235000011073 invertase Nutrition 0.000 claims description 4
- 235000019421 lipase Nutrition 0.000 claims description 4
- 229940085127 phytase Drugs 0.000 claims description 4
- 102000003601 transglutaminase Human genes 0.000 claims description 4
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 239000000416 hydrocolloid Substances 0.000 claims description 2
- 239000000377 silicon dioxide Substances 0.000 claims description 2
- 235000012239 silicon dioxide Nutrition 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 13
- 238000004320 controlled atmosphere Methods 0.000 abstract 2
- 230000000087 stabilizing effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 23
- 235000019634 flavors Nutrition 0.000 description 23
- 235000019501 Lemon oil Nutrition 0.000 description 15
- 239000010501 lemon oil Substances 0.000 description 15
- 239000011344 liquid material Substances 0.000 description 14
- 239000000047 product Substances 0.000 description 14
- 239000000203 mixture Substances 0.000 description 13
- 239000011248 coating agent Substances 0.000 description 11
- 238000000576 coating method Methods 0.000 description 11
- 150000001875 compounds Chemical class 0.000 description 7
- 239000011162 core material Substances 0.000 description 7
- 239000011261 inert gas Substances 0.000 description 7
- 244000005700 microbiome Species 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000001694 spray drying Methods 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 4
- 239000002775 capsule Substances 0.000 description 4
- 235000019425 dextrin Nutrition 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 238000011068 loading method Methods 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 239000011257 shell material Substances 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000011159 matrix material Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000006014 omega-3 oil Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 239000012876 carrier material Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 239000003039 volatile agent Substances 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 239000001993 wax Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- GUQLNGPRYJCYPA-UHFFFAOYSA-N 4-acetylhexane-2,3,5-trione Chemical group CC(=O)C(C(C)=O)C(=O)C(C)=O GUQLNGPRYJCYPA-UHFFFAOYSA-N 0.000 description 1
- JBYXPOFIGCOSSB-GOJKSUSPSA-N 9-cis,11-trans-octadecadienoic acid Chemical compound CCCCCC\C=C\C=C/CCCCCCCC(O)=O JBYXPOFIGCOSSB-GOJKSUSPSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000131482 Bifidobacterium sp. Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 244000165918 Eucalyptus papuana Species 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000186610 Lactobacillus sp. Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- GUBGYTABKSRVRQ-ASMJPISFSA-N alpha-maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-ASMJPISFSA-N 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000004203 carnauba wax Substances 0.000 description 1
- 235000013869 carnauba wax Nutrition 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000020230 cinnamon extract Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000008264 cloud Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000010635 coffee oil Substances 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 229940108924 conjugated linoleic acid Drugs 0.000 description 1
- 238000013270 controlled release Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 229940013317 fish oils Drugs 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 125000003976 glyceryl group Chemical group [H]C([*])([H])C(O[H])([H])C(O[H])([H])[H] 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- KCYQMQGPYWZZNJ-UHFFFAOYSA-N hydron;2-oct-1-enylbutanedioate Chemical compound CCCCCCC=CC(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-UHFFFAOYSA-N 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 150000004668 long chain fatty acids Chemical class 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000001683 mentha spicata herb oil Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000002895 organic esters Chemical class 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011012 sanitization Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000019721 spearmint oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/75—Fixation, conservation, or encapsulation of flavouring agents the flavouring agents being bound to a host by chemical, electrical or like forces, e.g. use of precursors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/77—Use of inorganic solid carriers, e.g. silica
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
Definitions
- the present invention relates to the encapsulation and stabilization of volatile, and temperature and oxygen sensitive substances.
- Sensitive materials may have single or multiple components that can be categorized based on their level of volatility. Components that reach the boiling point at low temperatures are categorized as having high volatility, high notes or top notes.
- An example of a low boiling point component is diacetyl (2,3-Butanedione) with a boiling point of 88° F. (water has a boiling point of 212° F.) Diacetyl is used to bring the characteristic dairy flavor in butter, coffee, and vinegar.
- Volatile materials may comprise a single low boiling point component or may comprise a mixture of low, medium and/or high boiling components.
- the medium and low notes are not volatile at ambient or elevated temperatures (250° F. and above), and are therefore generally unaffected by atmospheric conditions or elevated processing temperatures. Loss of the high notes in volatile materials very often results in a finished product that is out of balance.
- the high notes of volatile materials are the most sensitive portions of the product. High notes can be lost through volatilization which is accelerated at temperature above 40° F. Loss of high notes can also occur during storage, incorporation in a food product, processing of a food product, and storage of that food product even under frozen conditions.
- U.S. Pat. No. 3,857,964 teaches controlled release flavor compositions which comprise flavor particles having an outer coating of a physiologically inert, water-softenable and swellable material. Flavor particles may be formed by adding and stirring volatile agents, such as cyclic acetal compounds, into a polymeric material. The resulting flavor particles are then coated by stirring them into a sodium alginate solution, passing them through a size-limiting orifice into a room temperature bath of calcium lactate solution.
- volatile agents such as cyclic acetal compounds
- U.S. Pat. No. 5,607,708 relates to an encapsulated flavoring material formed of an edible, oil-insoluble, water-soluble outer shell surrounding an edible, water-insoluble inner core that is liquid at a temperature of about 45° C. and contains a volatile, oil-soluble flavoring material dissolved or dispersed in the inner core.
- Materials suitable for the outer shell include gelatin, water soluble gums, starches or dextrins.
- the cover material may be an unsaturated vegetable oil, fat and/or partially hydrogenated oil or fat. It is important during the manufacture of the core materials that the material have a relatively low melting point so that the volatile components may be mixed with this material at low temperatures, thereby minimizing the loss of the volatile component.
- Coannular centrifugal extrusion methods may be used to form particles of the core material and simultaneously to coat them with the shell material.
- Coannular extrusion means are used in U.S. Pat. No. 5,399,368 to produce coated materials in which volatile materials, such as coffee oil, are entrained.
- U.S. Pat. No. 5,874,102 teaches encapsulated fatty acid salt products comprising a core material coated with continuous film that serves as a barrier to volatile compounds contained in the core matrix. The particles may then be coated by direct spraying means. Direct spraying of a volatile-containing core material by an aqueous solution of first and second coagulating agents is also shown in U.S. Pat. No. 5,558,889. U.S. Pat. No. 5,004,595 teaches the production of similar coated particles using a fluidized bed process.
- U.S. Pat. No. 4,689,235 discloses an encapsulating matrix composition that is extrudable at a pressure in the range of 1 to 10 atm and having an improved loading capacity up to 40% comprising maltodextrin and hydrogen octenylbutanedioate amylodextrin.
- the matrix may contain from 5 to 40 wt. % of a normally liquid or volatile active ingredient which is added in a tank having heating and agitating means.
- U.S. Pat. No. 4,576,826 relates to a method for producing flavorant capsules by forming a stable emulsion of an edible oil and an aqueous essence.
- the emulsion is directly sprayed or dropped in a dropwise manner onto an agitated powdered edible protein, carbohydrate or mixture thereof to form capsule shells thereon.
- Frozen essences may be utilized in the form of frozen particles which are added to the coating material prior to curing.
- An object of the present invention is to provide a method for the encapsulation of temperature/oxygen sensitive materials including flavors, fragrances, nutrients, colors, anaerobic bacteria, and products with similar characteristics without the loss of volatile portions due to reaction with oxygen or elevated temperatures.
- a further object of the present invention is to provide protection and prevent undesirable oxidation of alcohols, acetones, ketones, aldehydes, organic acids, and antioxidants.
- a further object of the present invention is to provide improved stability of biologically active compounds which include Lactobacilli, Bifidobacterium, Enterococci, phytase, amylases, lipases, invertases, transglutaminases, proteases, lipoxygenases and pentosanases.
- the present invention is directed to an encapsulation technique whereby “topnotes” or sensitive substances, which do not typically survive current encapsulation process such as spray drying, spray chilling, and fluid bed technologies, are captured and stabilized.
- the invention is directed to a method of encapsulating a sensitive substances some of which require: plating the volatile material onto a solid carrier, in an atmosphere inert to the volatile material, to form a plated material; and encapsulating the plated material.
- a sensitive substance such as a volatile liquid material is first plated onto a solid carrier in a sealed reactor.
- the reactor is then filled with nitrogen, carbon dioxide, or any other suitable gas inert to the sensitive substance to displace any unconditioned air.
- the plated material is encapsulated either in the same vessel in which the plating occurred or in another vessel.
- the carrier is placed in a vessel capable of being sealed and supporting mechanical mixing.
- the mechanical mixing creates a fluidized bed.
- the vessel is then sealed and then oxygen is displaced through the introduction of an inert gas.
- gases include, but are not limited to, carbon dioxide, nitrogen, and helium.
- the inert gas also acts as a blanket. The inert gas is selected so that it will not react with the volatile material or the carrier.
- the carrier material is then agitated.
- a liquid material oxygen sensitive liquid material
- the liquid material is then agitated to ensure a fully homogenized mire. Without exposing the liquid material to air or oxygen, the liquid material is then supplied, e.g. pumped, into the sealed vessel and introduced into the vessel by a nozzle. The nozzle is used to form small droplets that are more easily absorbed onto the carrier material. The time involved in spraying is dependent upon the addition level of the liquid onto the solid and the time required to ensure complete absorption to form a free flowing powder. While the volatile liquid material is being added, the carrier is agitated or mixed to ensure even distribution of the liquid material onto the solid carrier.
- a typical volatile liquid material has a boiling point between about 40° F. and about 250° F., preferably about 50° to about 100° F., and more preferably about 60° to about 80° F.
- volatile materials also include, but are not limited to, flavors, flavor compounds, aromas, fragrances, vitamins, nutrients (such as omega 3 oils, carotenoids, vitamin A and E), alcohols, acetones, ketones, aldehydes, organic acids, antioxidants, and essential oils.
- Examples of volatile materials are: lemon oil, spearmint oil, vanilla extract, garlic oil, cinnamon extract and other essential oils derived from botanical origins.
- Other sensitive materials include biologically active compounds which include, but are not limited to, Lactobacilli, Bifidobacterium, Enterococci, phytase, amylases, lipases, invertases, transglutaminases, proteases, lipoxygenases and pentosanases.
- the carrier may be any porous or semi porous material such as, but not limited to, maltodextrin, dextrins silicon dioxide, starches, gums or hydrocolloids.
- the carrier is selected based upon its ability to entrap the liquid material. Suitable carriers include, but are not limited to, the following.
- N-ZORBIT M which is a tapioca maltodextrin derived from tapioca and K-4484 which is a tapioca dextrin with high solubility, good clarity, and bland flavoring.
- N-ZORBIT M and K-4484 are products of National Starch and Chemical Company.
- the particle size of the carrier is preferably between about 50 microns and about 2,000 microns, preferably between about 100 microns and about 1000 microns, and more preferably between about 200 and about 500 microns.
- Both the volatile liquid material and solid carrier may be edible.
- Loading levels of the liquid onto the solid carrier are between about 1% and about 70% by weight, preferably 5% to 40%, more preferably between about 10% and about 30%, and most preferably between about 15% and about 25%.
- One skilled in the art would understand the amount of volatile material needed for a particular end product. For example, garlic is very strong and thus would require a lower loading concentration as would cinnamon. Apple juice would likely require a higher concentration.
- the carrier Prior to adding the liquid material, the carrier may be chilled by, for example, the addition of liquid nitrogen which has a temperature between minus 198° and minus 208° C.
- the liquid material may also be chilled to below about 40° F., and kept chilled while it is added to the carrier.
- the vessel may also have a cooling jacket to cool the vessel during the plating process.
- Any suitable mixer vessel such as a paddle mixer, ribbon blender, or V-blender, may be used in the present invention to plate the solid onto the carrier.
- the plated material is encapsulated either in the same vessel in which the plating occurred or in another vessel.
- the plated material is removed from the sealed mixer and placed in a reactor designed to encapsulate solid particles.
- the encapsulation reactor must be capable of being sealed.
- the reactor is then filled with nitrogen, carbon dioxide, or any other suitable gas inert to the volatile material to displace any unconditioned air.
- the vessel has means to agitate and heat the contents of the vessel.
- the encapsulating material is a lipid material such as, but not limited to, mono-, di-, and triacylglycerols, waxes, and organic esters derived from animals, vegetables, minerals, and modifications.
- lipid material such as, but not limited to, mono-, di-, and triacylglycerols, waxes, and organic esters derived from animals, vegetables, minerals, and modifications. Examples include glyceryl triesterates such as soybean oil, cotton seed oil, canola oil, tallow and palm kernal oil, and esters of long chain fatty acids, and alcohols, such as carnauba wax, beeswax, bran wax, tallow and palm kernal oil.
- the lipid material preferably has a melting point between about 60° and about 200° F.
- encapsulants include, but are not limited to, the following.
- NATIONAL 46 which is a low viscosity product designed for the encapsulation of citrus flavors, such as orange and lemon, and other delicate flavor oils.
- CAPSUL which is a modified food starch derived from waxy maize designed for encapsulation of flavors, clouds, vitamins, and spices.
- N-LOK which is a low viscosity product designed for the encapsulation of flavors, fats, oils, and vitamins.
- NATIONAL, CAPSUL, and N-LOK are all products of National Starch and Chemical Company.
- the encapsulant material is melted and the liquefied material is then pumped into the encapsulation reactor.
- the flow rate is dependent upon the type of encapsulation reactor used in the procedure and is well within the skill of the art.
- the carrier containing volatile material is fluidized in the reactor by methods known to those who are skilled in the art such as by forcing an inert gas upward through a bed of particles so that the particles undergo a continuous circular, tumbling action. As the particles are fluidized, the liquefied material is sprayed onto the fluidized particles.
- the final percentage of encapsulant (coating) in the resulting encapsulated particles is between about 10 to about 90%, preferably about 20 to about 80% and more preferably between about 30 and about 50% by weight.
- a culture of Lactobacillus acidophilus was lyophilized and milled to make powdered product.
- the powdered product may be used in, for example, gel capsules.
- the powdered product of lyophilized Lactobacillus acidophilus culture can quickly lose its biological potency or activity at ambient conditions without proper storage conditions, such as refrigeration or freezing, since the microorganism is very sensitive to elevated temperatures and moisture.
- the microorganism is also sensitive to oxygen, although to a lesser degree compared to its sensitivity to moisture, since Lactobacillus acidophilus is facultative.
- the encapsulation technique described below demonstrates the improved stability of the microorganism under accelerated storage conditions (e.g. 40° C).
- Powdered lyophilized Lactobacillus acidophilus culture is introduced into an encapsulation vessel, such as a fluid bed and alike, that has been properly sanitized. Airflow passing through the working space (e.g. a room) enclosing the encapsulation vessel is dehumidified to reduce potential humidity exposure of the microorganism.
- the microorganism in the vessel is also blanketed with an inert gas, such as nitrogen, to reduce potential oxygen exposure throughout the entire encapsulation process.
- an inert gas such as nitrogen
- the finished batch i.e., encapsulated lyophilized Lactobacillus acidophilus, is in turn released from the encapsulation vessel, screened to obtain the appropriate particle size, and packaged.
- the following table compares stability of unencapsulated lyophilized Lactobacillus acidophilus (the Control) with two encapsulated Lactobacillus acidophilus with different levels of coating Encap 1 and Encap 2 were encapsulated with 15% and 25% coating, respectively.
- the encapsulation process significantly affected the activity or biological potency of the original lyophilized Lactobacillus acidophilus as reflected in the 0-day CFU values since the same weights of samples were used for enumeration of the Control, Encap 1 and Encap 2.
- Natural lemon oil is well-known to be susceptible to oxidation.
- the oil contains certain high volatile components that contribute to the full flavor profile of lemon oil expected by those who are familiar with the material, such as flavor chemists.
- the following encapsulation technique has shown to successfully capture the highly volatile components of lemon oil and to result in strong sensory impact when lemon oil is released.
- lemon oil is first plated onto a selected carrier, such as starch or maltodextrin, by spraying liquid lemon oil into an appropriate device like a Ribbon blender, a V-blender, or other blender that can thoroughly mix the lemon oil with the carrier.
- the blender is blanketed with nitrogen or other inert gas throughout the entire plating process to reduce oxidation.
- the blender may be insulated depending upon the flavor material to be plated.
- the mixing process in a blanket takes about 10 to 30 minutes according to predetermined loading level of lemon oil, other flavors, or other liquid materials that are sensitive to oxygen and/or elevated temperatures.
- the plated lemon oil which is now a mix of solid particles, is in turn discharged into an encapsulation vessel that can be closed and blanketed with nitrogen or other inert gas.
- the plated lemon oil is gradually heated to the range between 60° to 150° F. in the encapsulation vessel.
- Melted coating is sprayed into the encapsulation vessel containing plated lemon oil when the batch temperature reaches the target point. Spraying of melting coating stops at the predetermined level of coating, depending upon degree of protection needed for lemon oil or other flavors.
- the finished product e.g., encapsulated lemon oil, is then discharged from the encapsulation vessel, screened to appropriate particle size and packaged.
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- Fats And Perfumes (AREA)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
- Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
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Abstract
Description
Temperature and period (days) of storage |
4° C. | 20° C. | 40° C. |
Sample | 0A | 14 | 28 | 0 | 14 | 28 | 0 | 14 | 28 |
Control | 4.44B | 1.12 | 3.0 | 4.44 | 2.36 | 3.88 | 4.44 | 1.22 | 5.6 × |
107 | |||||||||
Encap 1 | 3.76 | 1.2 | 3.88 | 3.76 | 2.0 | 4.92 | 3.76 | 1.6 | 9.2 × |
109 | |||||||||
Encap 2 | 3.48 | 1.92 | 2.84 | 3.48 | 1.2 | 2.24 | 3.48 | 1.12 | 9.6 × |
109 | |||||||||
Adays of incubation | |||||||||
Bindicates number × 1010 cfu/g (or 10,000,000,000 colony forming units/grams) |
Claims (33)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/996,636 USRE40059E1 (en) | 1999-12-22 | 2001-11-29 | Sensitive substance encapsulation |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/469,368 US6251478B1 (en) | 1999-12-22 | 1999-12-22 | Sensitive substance encapsulation |
US09/996,636 USRE40059E1 (en) | 1999-12-22 | 2001-11-29 | Sensitive substance encapsulation |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US09/469,368 Reissue US6251478B1 (en) | 1999-12-22 | 1999-12-22 | Sensitive substance encapsulation |
Publications (1)
Publication Number | Publication Date |
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USRE40059E1 true USRE40059E1 (en) | 2008-02-12 |
Family
ID=23863520
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
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US09/469,368 Ceased US6251478B1 (en) | 1999-12-22 | 1999-12-22 | Sensitive substance encapsulation |
US09/996,636 Expired - Lifetime USRE40059E1 (en) | 1999-12-22 | 2001-11-29 | Sensitive substance encapsulation |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
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US09/469,368 Ceased US6251478B1 (en) | 1999-12-22 | 1999-12-22 | Sensitive substance encapsulation |
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US (2) | US6251478B1 (en) |
EP (2) | EP1433525A1 (en) |
JP (1) | JP2003517831A (en) |
KR (1) | KR20020095172A (en) |
CN (1) | CN1413125A (en) |
AU (1) | AU780513C (en) |
CA (1) | CA2394520A1 (en) |
MX (1) | MXPA02006202A (en) |
NZ (1) | NZ519521A (en) |
WO (1) | WO2001045835A1 (en) |
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- 1999-12-22 US US09/469,368 patent/US6251478B1/en not_active Ceased
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2000
- 2000-12-13 NZ NZ519521A patent/NZ519521A/en not_active Application Discontinuation
- 2000-12-13 EP EP04075076A patent/EP1433525A1/en not_active Withdrawn
- 2000-12-13 CA CA002394520A patent/CA2394520A1/en not_active Abandoned
- 2000-12-13 CN CN00817529A patent/CN1413125A/en active Pending
- 2000-12-13 EP EP00984255A patent/EP1242174A1/en not_active Ceased
- 2000-12-13 WO PCT/US2000/033673 patent/WO2001045835A1/en not_active Application Discontinuation
- 2000-12-13 JP JP2001546771A patent/JP2003517831A/en active Pending
- 2000-12-13 AU AU20908/01A patent/AU780513C/en not_active Expired
- 2000-12-13 MX MXPA02006202A patent/MXPA02006202A/en unknown
- 2000-12-13 KR KR1020027007918A patent/KR20020095172A/en not_active Application Discontinuation
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2001
- 2001-11-29 US US09/996,636 patent/USRE40059E1/en not_active Expired - Lifetime
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US20100255156A1 (en) * | 2003-05-12 | 2010-10-07 | Schleider M David | Edible Mix and Method of Making the Same |
US8236365B2 (en) | 2003-05-12 | 2012-08-07 | Grand Brands Llc | Edible mix and method of making the same |
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Also Published As
Publication number | Publication date |
---|---|
AU2090801A (en) | 2001-07-03 |
AU780513C (en) | 2006-09-07 |
JP2003517831A (en) | 2003-06-03 |
EP1242174A1 (en) | 2002-09-25 |
NZ519521A (en) | 2004-10-29 |
CA2394520A1 (en) | 2001-06-28 |
KR20020095172A (en) | 2002-12-20 |
EP1433525A1 (en) | 2004-06-30 |
WO2001045835A1 (en) | 2001-06-28 |
MXPA02006202A (en) | 2003-09-25 |
CN1413125A (en) | 2003-04-23 |
US6251478B1 (en) | 2001-06-26 |
AU780513B2 (en) | 2005-03-24 |
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