WO2009022909A1 - Liquides comestibles encapsulés - Google Patents

Liquides comestibles encapsulés Download PDF

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Publication number
WO2009022909A1
WO2009022909A1 PCT/NL2008/050547 NL2008050547W WO2009022909A1 WO 2009022909 A1 WO2009022909 A1 WO 2009022909A1 NL 2008050547 W NL2008050547 W NL 2008050547W WO 2009022909 A1 WO2009022909 A1 WO 2009022909A1
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WO
WIPO (PCT)
Prior art keywords
emulsion
edible
capsule
gel
liquid
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Application number
PCT/NL2008/050547
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English (en)
Inventor
Erik Peter Schokker
Ramona Maria Henricus Prickaerts
Miranda Maryska Helena Huisman
Original Assignee
Friesland Brands B.V.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Friesland Brands B.V. filed Critical Friesland Brands B.V.
Priority to EP08793839A priority Critical patent/EP2190302A1/fr
Publication of WO2009022909A1 publication Critical patent/WO2009022909A1/fr

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Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L27/80—Emulsions
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods

Definitions

  • the invention pertains to capsules comprising a liquid base and one or more food additives selected from the group consisting of flavorants, colorants, and mixtures thereof, so as to provide a flavor and/or color effect for use in edible products such as juices, drinks, yoghurts, desserts, snack foods, and the like. More particularly, the invention pertains to encapsulated liquids for use in edible, preferably liquid products. The invention also pertains to methods of making these capsules and edible liquid products containing these elements.
  • US 4,507,327 relates to encapsulated foods filled with a desired edible liquid and a process for preparing drinks which include such encapsulated foods.
  • an edible inner liquid is encapsulated by a wall of calcium alginate.
  • EP 1 629 722 relates to a pourable composition which comprises a plurality of tasty gelled beads (i.e. solid beads, not having a liquid inside) dispersed in a continuous aqueous phase, wherein the gelled beads may contain various flavorings.
  • the aqueous phase containing the gelled beads can be added to food products, e.g. to a fruit preparation, a yoghurt, or an ice cream.
  • encapsulated edible liquids concern dairy products.
  • One class of encapsulated dairy products is highly viscous yoghurts, as disclosed in Japanese patent application no. 62" 1 SO 645 (Meiji Milk Product Co). These yoghurts typically have viscosities greater than 2000 mPa.s at 10 0 C.
  • US 6,627,236 discloses a composition and method for encapsulating yoghurts with a somewhat lower viscosity, as exemplified with reference to a viscosity at 10 0 C of 900 mPa.s. measured at 64 s "1 .
  • the disclosed dairy products whilst having their native flavor and color, do not comprise flavorants and/or colorants.
  • the invention seeks to provide encapsulated liquids which allow retention of added components, viz. food additives selected from the group consisting of flavorants, colorants, and mixtures thereof.
  • the invention particularly seeks to provide such encapsulated liquids as will allow retention of flavorants or colorants also if filled with liquids having a relatively low viscosity such as juices and drinks.
  • the invention provides capsules for use in edible products, the capsules comprising an edible liquid which is encapsulated by a wall of an edible material, wherein the liquid comprises an oil-in- water emulsion, and wherein at least one flavorant or colorant is present in the oil phase of the emulsion.
  • the invention in another aspect, provides an edible product, preferably an edible liquid product, comprising one or more of the foregoing encapsulated liquids.
  • One or more of the flavorants or colorants of the encapsulated liquids, as well as the overall flavor or color of the encapsulated liquids, can be the same or different from the flavorants or colorants or overall flavor or color of the edible product.
  • the invention relates to such edible products, e.g., snacks or drinks, as will exhibit a flavor or mouth-feel sensation to the person consuming it, by the presence of encapsulated liquid as described above. Preferably this is a burst effect, which can be experienced as a "splash", as it is related to a sudden release of liquid in the mouth.
  • the invention relates to a method of encapsulating an edible liquid, wherein the liquid is an oil-in- water emulsion comprising at least one flavorant or colorant in the oil phase of the emulsion, the method comprising providing an emulsion containing calcium or other divalent ions, contacting small quantities, preferably droplets, of the emulsion with a gel- forming polysaccharide solution, and allowing the calcium or other divalent ions to diffuse into the polysaccharide solution so as to form a polysaccharide gel encapsulating the emulsion quantity.
  • the quantities of the emulsion are first frozen preferably by being dispersed into liquid nitrogen, and then contacted with the polysaccharide.
  • the edible liquid is encapsulated in a gel-forming polysaccharide using a co-extrusion technique, wherein various types of gel forming components can be applied, such as in which gel formation is induced by divalent cations or those which form gels according to other mechanisms such as cooling or heating.
  • a good retention of flavorants or colorants in encapsulated liquids is obtained by the judicious choice of an oil-in- water emulsion for the liquid to be encapsulated, and the presence of the flavorant or colorant in the oil phase of the emulsion.
  • food additive used in the present description will be readily understood by the person skilled in the art to refer to components that are separately added and will normally be listed among the declaration of ingredients of the food product in which they are contained.
  • plain yoghurt or milk which have their own, native flavor and color, do not as such comprise flavorants or colorants
  • a raspberrry drinking yoghurt will generally comprise raspberries and/or a raspberry flavorant, as a declared additive.
  • Flavor is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell.
  • the "trigeminal senses" which detect chemical irritants in the mouth and throat, may also occasionally determine flavor.
  • the flavor of the food, as such, can be altered with artificial or natural flavorants, which affect these senses.
  • Flavorant is defined as a substance that gives another substance flavor.
  • a colorant is a substance that gives another substance color.
  • flavorants particularly refers to aroma's, taste components, and trigeminal stimuli, i.e. substances which are sensed by the trigeminal senses, notably substances which give a cool sensation (e.g., in the case of mint) or a hot sensation (e.g., in the case of capsaicin, piperine, sambal).
  • the at least one flavorant which is present in the oil phase of the emulsion preferably is the component, or are the components, responsible for the desired flavor effect of the encapsulated liquid. It is possible to have flavorants in both the aqueous phase and the oil phase of the emulsion. In that case one should accept any worse retention of the flavorant in the aqueous phase, while benefiting from the better retention of the at least one flavorant in the oil phase.
  • the overall flavor of the encapsulated liquid is determined by one or more flavorants present in the oil phase. This will allow a good predictability of the resulting flavor sensation if the capsules are taken up into an edible product.
  • flavorants are present in the oil phase of the emulsion.
  • concentration of the flavorant or colorant may vary widely, depending on the specific component used as the flavorant or colorant. This is known to the person skilled in the art, and requires no elucidation here.
  • Suitable flavorants include citrus flavors and mint flavors, but a great variety of other oil- soluble flavorants are suitable as well.
  • hydrophobic flavorants are used such as limonene and pulegone.
  • One possible way of determining suitable oil solubility is to take into account the partition coefficient P, being the activity of the flavorant in octanol divided by the activity of the component in water.
  • P is larger than 1, and more preferably larger than 5.
  • hydrophobic flavorants are used having P larger than 5 and more preferably larger than 50.
  • Preferred trigeminal stimuli are those providing a cool sensation, such as mint or menthol (which is an aroma as well as a trigeminal stimulus).
  • the emulsions preferably have a volume ratio of the oil phase to the water phase of from about 0.1 to 50 , preferably about 0.5 to 10.
  • the effect of a person biting or squeezing one or more encapsulated liquids of the invention, or otherwise causing the opening up or breaking up of the capsule in the mouth can be used with advantage in providing edible products.
  • the effect of a person consuming an edible product in which at least one such capsule is contained can be put to use in various manners.
  • a liquid bite e.g., rendering a splash or burst effect.
  • This can have a flavor similar to that of the surrounding snack food. In that case the effect is based on the physical difference between the snack food and the encapsulated liquid.
  • incongruent is known to persons skilled in the art of food sensorics and indicates a difference from the normal, acquired associations (e.g., "sugar”and “sweet” are congruent stimuli and "sugar” and “salt” are incongruent stimuli). It should be noted that incongruent stimuli can be contrasting and vice versa. Contrasting stimuli are not necessarily incongruent: as long as they are well compartmentalized and their release is sudden, an encapsulated flavor stimulus can also be experienced as "contrasting” based on its sudden release in an otherwise congruent flavor environment.
  • the encapsulated liquids of the invention can be mixed with, or incorporated into a variety of edible products.
  • Suitable edible products according to the invention include drinks such as milk, milk drinks, coffee, tea, chocolate milk, soft drinks, alcoholic drinks, beer, etc. or juices, such as fruit juice; whey drinks, fruit preparations such as jams; desserts such as ice cream or yoghurt, candy bars, cheese.
  • drinks such as milk, milk drinks, coffee, tea, chocolate milk, soft drinks, alcoholic drinks, beer, etc. or juices, such as fruit juice; whey drinks, fruit preparations such as jams; desserts such as ice cream or yoghurt, candy bars, cheese.
  • an encapsulated fruit juice e.g., with strawberry aroma
  • ice cream e.g., strawberry ice cream
  • a juice with a first flavor e.g., raspberry
  • a juice with a first flavor is used to lend an additional flavor effect to an edible product having a second flavor, different from the first flavor, e.g., in strawberry-flavored yoghurt.
  • an encapsulated lemon juice can be added to ice-tea
  • an encapsulated coffee can be added to a coffee or chocolate drink.
  • mustard is encapsulated and included in cheese or a cheese snack
  • fruit vlavoured capsules can be put into chocolate flavoured custard, or lemon-flavored capsules in strawberry flavoured yoghurt. By no means is this summing up of a limitative nature.
  • the encapsulated liquid can be the same as the edible liquid in which it is taken up, or it can be different.
  • An interesting flavor potential is given by the use of a flavorant in the encapsulated liquid which contrasts with the flavor of the edible product in which it is incorporated. Also, in a single drink two or more different capsules comprising different flavorants can be added.
  • the edible product is a drink comprising beads with encapsulated liquid that are preferably visible (e.g. in a transparent drink).
  • the beads are made to float throughout the drink (e.g. by ensuring that they have more or less the same density as the drink).
  • this also leads to a visual effect that can be appealing to the consumer.
  • the invention is generally applicable to any edible liquid to be encapsulated, as long as this is in the form of an oil-in- water emulsion.
  • the invention is particularly beneficial if applied on liquids of relatively low viscosity.
  • the latter refers to viscosities below the typical viscosities of, e.g., yoghurts, i.e., below 900 mPa.s, measured at 64 s "1 and preferably below 400 mPa.s. when measured at 100 s" 1 .
  • the invention is applicable to encapsulated liquids which have a low viscosity of below 100 mPa.s, such as evaporated milk, and more preferably below 10 mPa.s, such as juice, water-based drinks, or milk.
  • suitable drinks and edible liquids are known to the person skilled in the art, and do not require further elucidation here.
  • whipping cream has a viscosity of about 100 mPa.s
  • a thin drinking yoghurt will have a viscosity of about 10 mPa.s
  • drinking chocolate has a viscosity of between about 100 and 200 mPa.s, all at a shear rate of 100/s.
  • the encapsulated liquid preferably is based on a juice or a water-based drink such as coffee or tea, or on a milk-based drink such as chocolate milk or fruit- flavored milk.
  • a water-based drink such as coffee or tea
  • a milk-based drink such as chocolate milk or fruit- flavored milk.
  • the water phase in the encapsulated emulsion is neutral (e.g., water) or is the same as the surrounding drink.
  • the invention has the advantage of providing an edible product which yields to the consumer the above- described "splash" effect.
  • This effect is of potential interest to the consumer, who will be able to enjoy, e.g., a solid food product such as a snack food and be consciously surprised upon experiencing one or more splash events, based on the number of encapsulated liquids contained in the food.
  • the pleasant surprise of a splash effect can be well provided by the invention.
  • the splash effect makes for a contrast with the surrounding food product.
  • the latter is a juice
  • a flavor contrast in the encapsulated liquid will make for a more marked splash effect.
  • a higher viscous or solid food e.g., a yoghurt
  • the presence of encapsulated low viscous liquid, such as a juice, per se will lead to a favourable splash effect.
  • oils are edible oils, such as sunflower oil, soybean oil, butter oil, olive oil, medium chain triglyceride oils, peanut oil, and other edibles oils such are known to the skilled person.
  • the emulsions can be prepared in any manner known to the person skilled in the art.
  • the preparation is to be conducted in such a way as to include the one or more desired flavorants in the oil phase of the emulsion.
  • the flavorants are used as provided commercially in an oily solution, as this facilitates mixing the flavored oil with the remaining oil to be incorporated into the emulsion.
  • the invention also pertains to methods of encapsulating the aforementioned emulsions.
  • Suitable edible wall materials include polymers, such as the polysaccarides alginate, pectinate, gellan, or carrageenan, or proteins, notably milk-protein and milk derived proteins such as caseinate, and gelatin.
  • polymers such as the polysaccarides alginate, pectinate, gellan, or carrageenan, or proteins, notably milk-protein and milk derived proteins such as caseinate, and gelatin.
  • proteins notably milk-protein and milk derived proteins such as caseinate, and gelatin.
  • these wall materials form gels or can otherwise be crosslinked or hardened.
  • a good example hereof, and preferred according to the invention, is the calcium induced gelation of an alginate or a pectinate.
  • Alginates and pectinates e.g., sodium or potassium alginate or pectinate, are known to the person skilled in the art. This can be carried out, e.g., by providing an emulsion containing calcium ions (e.g., using CaCl2 or calcium lactate as a source), or other divalent cations, contacting discrete portions, in small quantities, of the emulsion with a gel-forming polysaccharide solution, and allowing the calcium to diffuse into the polysaccharide solution so as to form a polysaccharide gel encapsulating the emulsion quantity.
  • CaCl2 or calcium lactate as a source
  • the contacting preferably takes place by allowing droplets of the emulsion to enter (fall) into the polysaccharide solution.
  • the latter preferably is a pectinate, and more preferably an alginate solution.
  • the polysaccharide concentration in this solution preferably is of from 0.5 to 10 wt.%, and more preferably of from 2 to 6 wt.%.
  • the calcium concentration used is generally of from 0.5 to 10% calculated on calcium choride. Preferably around 1% CaCl2 and, in the case of co-extrusion, around 4%. In the case of alginate it is preferred to use a lower range (0.5-2%) than in the case of pectinate.
  • the contacting more preferably takes place by allowing droplets of an emulsion not containing calcium or other divalent ions, surrounded by alginate to enter (fall) into a calcium solution. This can well be achieved using co- extrusion. This co-extrusion method is particularly preferred for manufacturing on a larger scale.
  • polymers can be used which form gels in different ways, e.g., upon cooling or heating (e.g., gelatin, agar, gellan).
  • Such gels can be employed, e.g., by causing droplets from a warm solution to cool (e.g., in the case of gelatin), e.g., in a cooling bath or by contact with cool air, or vice versa by heating up in a hot bath or in hot air (e.g., with gellan).
  • Generating emulsion droplets can be done in any manner known to the person skilled in the art. This can typically be done using a high pressure homogenizer, a rotor/stator mixer, or by membranes emulsification. See, e.g., DJ McClements, Food Emulsions: Principles, Practice and Techniques (2 n ⁇ Edition), CRC Press, 2004.
  • the latter can be generated using, e.g., a pipette, a pump or a nozzle.
  • a nozzle, and more particularly a vibrating nozzle, is preferably used if a co-extrusion method is employed, which leads to well shaped capsules with a narrow size distribution.
  • the person skilled in the art will be able, without undue experimentation, to determine the appropriate conditions to form a suitable wall.
  • discrete portions of the emulsion containing divalent ions are first frozen, preferably by being dispersed into liquid nitrogen, and then contacted with the polysaccharide.
  • the discrete portions preferably are droplets. The thawing of the emulsion droplets provides a naturally suitable rate at which the calcium ions are released for gel formation.
  • the invention also pertains to a method of making capsules as described hereinbefore, comprising providing an oil in water emulsion (without calcium ions or other divalent ions needed in the emulsion) having at least one flavorant in the oil phase of the emulsion, and co-extruding this emulsion with a gel-forming component, such that the gel-forming component is extruded as an outer layer surrounding the emulsion, and wherein the extrusion is conducted so as to form discrete portions if emulsion surrounded with gel-forming component, and subjected to conditions under which the gel-forming component forms a gel.
  • co-extrudate to fall, in discrete portions such as droplets, into a calcium or other divalent ions-containing solution (if, e.g., alginate or pectinate is employed as the gel-forming component), or cooling down or heating up of other gel-forming components, e.g., gelatin or gellan, as discussed above.
  • a co-axial nozzle can be used and, more preferably, a vibrating nozzle for the ease of making said discrete portions.
  • an advantage of the co-extrusion method is that it more easily facilitates a wide choice of gel forming components.
  • the method can be conducted using a polysaccharide that is gel-forming under the influence of divalent cations.
  • the method can also be carried out using a wide range of different gel-forming materials, preferably selected from the group consisting of gelatin, agar, gellan, carrageenan, and mixtures thereof.
  • the co-extrusion method it may be desired to temporarily enhance the viscosity of the emulsionr
  • a sugar solution to the emulsion.
  • the sugar is intended as a process tool only, and will be preferably made to diffuse out of the capsules after they have been manufactured, thus leaving behind an encapsulated liquid of the originally desired viscosity.
  • Preferred sugars in this respect are maltodextrins, which are small enough to achieve this, but it will be apparent to the person skilled in the art that variations on (small) sugars are well possible.
  • the emulsion-containing capsules can be removed from the polysaccharide solution or calcium solution and put to use, e.g., by transferring them into an edible liquid as desired.
  • the capsules according to the invention typically have a size commensurate with the size of drink and snack food servings for humans.
  • the capsules have a diameter in the range of from about 0.5 mm, more preferably 1 mm, to about 20 mm, more preferably 10 mm.
  • the low end of the range is preferably determined by a threshold size at which a person will be able to feel the capsules when consuming an edible product containing them.
  • the high end of the range is preferably determined by the limit at which a capsule can still be sufficiently robust.
  • the capsules will be of a size of about 3-8 mm diameter, and more preferably of from about 4 to 6 mm.
  • the minimal wall thickness preferably is about 0.1 mm, with a preferred range being up to about 1 mm. Most preferably the wall thickness will be of the order of about 0.1 to 0.5 mm, and more preferably of from 0.2 to 0.4 mm, a typical thickness being about 0.25 mm.
  • the capsules of the invention will preferably be used so as to take up a volume of from about 0.1%, preferably 0.5% to about 50%, preferably 40%.
  • a further preferred range is of from 1 vol.% to 10 vol.%.
  • an edible snack food i.e., a solid or semisolid edible product
  • even higher volumes of capsules can be incorporated, viz. up to 70 vol.% and preferably of from 40-60 vol.%.
  • additives can be present as are customary in the field.
  • a particular additive in the emulsion can be an emulsifying agent.
  • any food grade emulsifying agent may be present.
  • Preferred emulsifying agents include macromolecules, such as (linear) polypeptides and (linear) polysaccharides.
  • the macromolecules typically have a Mw of at least 1 kDa.
  • Preferred polypeptides are (milk) proteins and (milk) peptides; preferred polysaccharides include gum arabic and modified polysaccharides, in particular modified alginates such as alkylene glycol alginates (e.g.
  • emulsifying agents are further food- grade small-molecule surfactants (or emulsifiers) (generally with molar mass of less than 1 kDa) (as defined by P.
  • lecithin and lecithin derivates for instance lecithin and lecithin derivates, mono- and/or diglycerides (glycerol fatty acid esters), Tweens (sorbitan ester ethoxylates), Spans (sorbitan fatty acid esters), glycerol lacto palmitate and the like.
  • emulsifying agent in particular protein and/or peptide, in the foamable food composition respectively the foam is in the range of about 0.01 to about 20 wt. % based upon the total weight of the composition.
  • capsules wherein the wall is obtainable from a gelating solution which is an aqueous solution of a complexing agent (e.g., chitosan or guar gum) that forms stable complexes with the wall material (e.g., alginate, pectinate, carrageenan).
  • a complexing agent e.g., chitosan or guar gum
  • the wall is obtainable from a gelating solution which is an aqueous solution of a gel-forming polysaccharide such as alginate, pectinate, or carrageenan, and calcium lactate in the concentration of 2 to 10 % calcium lactate.
  • capsules wherein the size distribution is narrow, viz. in the range of about 1- 20 % of the mean value of capsule diameter, and preferably very narrow, i.e., below 1% of said diameter.
  • An orange juice concentrate is diluted with water so as to obtain an orange juice concentrate concentration comparable to that of orange juice.
  • An amount of 1% by weight of calcium chloride is added. This mixture is frozen in discrete portions of 0.1 ml.
  • alginate Caldic/Ferdiwo, type 29165
  • the frozen orange juice portions are mixed with the alginate solution.
  • Example 2 The resulting capsules provide a mouth-feel of juice vesicles. However, they are prone to losing their flavor in only an hour's time when stored in water, or another aqueous-based liquid.
  • Example 2
  • the oil (1%) is mixed with a 2% WPI (whey protein isolate) solution and the mixture is homogenized.
  • Ten parts of the resulting emulsion are mixed with one part of a (10%) calcium solution and then frozen in discrete portions of 0.1 ml.
  • alginate Caldic/Ferdiwo, type
  • An oil- soluble flavor (limonene) is mixed with sunflower oil.
  • the 1% flavored oil is mixed with a 1% sodium caseinate solution.
  • the mixture is homogenized with a high-pressure homogenizer.
  • the viscosity of this emulsion is increased by adding a saturated sugar solution.
  • Alginate (2%) is dissolved in water.
  • Both liquids are pumped to a co-axial nozzle, whereupon the emulsion is pumped through the inner nozzle and the alginate through the outer nozzle.
  • a liquid stream results below the nozzle a liquid stream (jet) results.
  • the jet is broken up into discrete quantities (droplets) by vibrating the nozzle. These droplets have the emulsion on the inside, and the alginate on the outside.
  • the droplets are collected in a 4% calcium chloride solution.
  • the resulting encapsulated liquids are in the form of beads having an inner diameter of about 3.5 mm and an outer diameter of about 4.0 mm, i.e., a wall-thickness of about 0.25 mm and a mouth-feel and flavor retention as in Example 2.
  • An oil- soluble flavor (limonene) is mixed with sunflower oil.
  • the 1% flavored oil is mixed with a 1% sodium caseinate solution.
  • the mixture is homogenized with a high-pressure homogenizer.
  • the viscosity of this emulsion is increased by adding a saturated sugar solution.
  • Sodium Alginate (1.5%) is dissolved in water.
  • Both liquids are pumped to a co-axial nozzle (Annular gap nozzle), whereupon the emulsion is pumped through the inner nozzle and the alginate through the outer nozzle.
  • a laminar liquid stream (jet) results below the nozzle.
  • the jet is broken up into discrete quantities (droplets) by vibrating the nozzle. These droplets have the emulsion on the inside, and the alginate on the outside.
  • the droplets are collected in a 5% calcium lactate solution. As a result of the contact with calcium, the alginate gels, and thus forms a layer surrounding the emulsion.
  • the resulting encapsulated liquids are in the form of beads having an inner diameter of about 2.5 mm and an outer diameter of about 3.1 mm, i.e. a wall-thickness of about 0.3 mm and a mouth-feel and flavor retention as in Example 2.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention a trait à des capsules destinées à être utilisées avec des produits comestibles. Les capsules comprennent un liquide comestible qui est encapsulé par une paroi constituée d'un matériau comestible, ledit liquide comprenant une émulsion huile dans l'eau, et au moins un aromatisant ou un colorant étant présent dans la phase huileuse de l'émulsion. Les capsules peuvent être absorbées dans les produits comestibles, tels que les boissons, afin de fournir à ces produits une saveur et/ou une sensation en bouche basée sur le liquide contenu dans les capsules, comme un effet d'éclaboussure.
PCT/NL2008/050547 2007-08-16 2008-08-15 Liquides comestibles encapsulés WO2009022909A1 (fr)

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Application Number Priority Date Filing Date Title
EP08793839A EP2190302A1 (fr) 2007-08-16 2008-08-15 Liquides comestibles encapsulés

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1034260A NL1034260C2 (nl) 2007-08-16 2007-08-16 Ingekapselde eetbare vloeistoffen.
NL1034260 2007-08-16

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WO2009022909A1 true WO2009022909A1 (fr) 2009-02-19

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EP (1) EP2190302A1 (fr)
NL (1) NL1034260C2 (fr)
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FR2964017A1 (fr) * 2010-09-01 2012-03-02 Capsum Procede de fabrication d'une serie de capsules de taille submillimetrique
WO2012089819A1 (fr) * 2010-12-31 2012-07-05 Capsum Capsule parfumante sans alcool
CN102771688A (zh) * 2011-05-13 2012-11-14 富曼实（上海）商贸有限公司 可食用液体填充的多糖胶囊
FR2978900A1 (fr) * 2011-08-11 2013-02-15 Capsum Capsules alimentaires
WO2013132082A1 (fr) * 2012-03-08 2013-09-12 Capsum Kit comprenant deux compositions séparées, notamment pour une application cosmétique
FR2996752A1 (fr) * 2012-10-15 2014-04-18 Valerie Deniau Utilisation de de billes cosmetiques, emballage et billes cosmetiques associes.
US20140161938A1 (en) * 2011-07-15 2014-06-12 Nestec S.A. Food-grade blue encapsulate and process for the production thereof
US20140287125A1 (en) * 2011-11-11 2014-09-25 Shaka Corporation Multi-flavored beverage
WO2016189172A1 (fr) * 2015-05-27 2016-12-01 Caviaroli, S.L. Procédé pour l'élaboration de capsules sphériques de substances aqueuses et capsules obtenues au moyen dudit procédé
WO2016189173A1 (fr) * 2015-05-27 2016-12-01 Caviaroli, S.L. Procédé d'encapsulation de substances hydrophobes
US9901106B2 (en) 2010-01-22 2018-02-27 Conopco, Inc. Process for producing frozen particles
US20190328019A1 (en) * 2018-04-26 2019-10-31 Stephanie Ann Green Olive Oil Pods or O2 Pods
WO2020092103A1 (fr) * 2018-10-29 2020-05-07 The Procter & Gamble Company Procédé de préparation d'une composition liquide encapsulée
CN114313340A (zh) * 2022-01-07 2022-04-12 黄绍诚 一种可食用水球及其制备方法
US11399560B2 (en) * 2015-05-27 2022-08-02 Caviaroli, S.L. Capsules containing two phases and method for their preparation
IT202100006698A1 (it) 2021-03-19 2022-09-19 Univ Degli Studi Di Sassari Metodo per realizzare una sfera edibile contenente una matrice liquida

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US9901106B2 (en) 2010-01-22 2018-02-27 Conopco, Inc. Process for producing frozen particles
US9743688B2 (en) 2010-03-26 2017-08-29 Philip Morris Usa Inc. Emulsion/colloid mediated flavor encapsulation and delivery with tobacco-derived lipids
US10575550B2 (en) 2010-03-26 2020-03-03 Philip Morris Usa Inc. Emulsion/colloid mediated flavor encapsulation and delivery with tobacco-derived lipids
WO2011117731A1 (fr) * 2010-03-26 2011-09-29 Philip Morris Products S.A. Encapsulation de parfum à médiation des colloïdes/émulsions et acheminement par des lipides dérivés du tabac
FR2964017A1 (fr) * 2010-09-01 2012-03-02 Capsum Procede de fabrication d'une serie de capsules de taille submillimetrique
WO2012089819A1 (fr) * 2010-12-31 2012-07-05 Capsum Capsule parfumante sans alcool
FR2969920A1 (fr) * 2010-12-31 2012-07-06 Capsum Capsule parfumante sans alcool
EP2707129A1 (fr) * 2011-05-13 2014-03-19 FMC (Shanghai) Commercial Enterprise Capsules de polysaccharide remplies de liquide comestible
EP2707129A4 (fr) * 2011-05-13 2014-10-29 Fmc Shanghai Commercial Entpr Capsules de polysaccharide remplies de liquide comestible
CN102771688A (zh) * 2011-05-13 2012-11-14 富曼实（上海）商贸有限公司 可食用液体填充的多糖胶囊
US20140161938A1 (en) * 2011-07-15 2014-06-12 Nestec S.A. Food-grade blue encapsulate and process for the production thereof
FR2978900A1 (fr) * 2011-08-11 2013-02-15 Capsum Capsules alimentaires
US20140287125A1 (en) * 2011-11-11 2014-09-25 Shaka Corporation Multi-flavored beverage
EP2775863A4 (fr) * 2011-11-11 2015-10-28 Herschauer Richard Boisson multi-aromatisée
FR2987741A1 (fr) * 2012-03-08 2013-09-13 Capsum Kit comprenant deux compositions separees, notamment pour une application cosmetique
WO2013132082A1 (fr) * 2012-03-08 2013-09-12 Capsum Kit comprenant deux compositions séparées, notamment pour une application cosmétique
CN104254312A (zh) * 2012-03-08 2014-12-31 卡普苏姆公司 包括两种分隔的组合物、尤其用于化妆品涂敷的试剂盒
FR2996752A1 (fr) * 2012-10-15 2014-04-18 Valerie Deniau Utilisation de de billes cosmetiques, emballage et billes cosmetiques associes.
FR2996768A1 (fr) * 2012-10-15 2014-04-18 Laboheme Procede pour l'obtention de billes cosmetiques, billes obtenues et utilisation de telles billes
US11399560B2 (en) * 2015-05-27 2022-08-02 Caviaroli, S.L. Capsules containing two phases and method for their preparation
WO2016189172A1 (fr) * 2015-05-27 2016-12-01 Caviaroli, S.L. Procédé pour l'élaboration de capsules sphériques de substances aqueuses et capsules obtenues au moyen dudit procédé
JP2018515147A (ja) * 2015-05-27 2018-06-14 カヴィアローリ・エセ・エレ 水性物質の球状カプセルの調製方法及び前記方法により得られたカプセル
JP2018517432A (ja) * 2015-05-27 2018-07-05 カヴィアローリ・エセ・エレ 疎水性物質を被包するための方法
US11793226B2 (en) 2015-05-27 2023-10-24 Caviaroli, S.L. Method for the preparation of spherical capsules of aqueous substances and capsules obtained by said method
EP3763221A1 (fr) * 2015-05-27 2021-01-13 Caviaroli, S.L. Procédé pour l'élaboration de capsules sphériques de substances aqueuses et capsules obtenues au moyen dudit procédé
WO2016189173A1 (fr) * 2015-05-27 2016-12-01 Caviaroli, S.L. Procédé d'encapsulation de substances hydrophobes
US11439174B2 (en) 2015-05-27 2022-09-13 Caviaroli, S.L. Process for encapsulating hydrophobic substances
JP7048486B2 (ja) 2015-05-27 2022-04-05 カヴィアローリ・エセ・エレ 疎水性物質を被包するための方法
JP7048485B2 (ja) 2015-05-27 2022-04-05 カヴィアローリ・エセ・エレ 水性物質の球状カプセルの調製方法及び前記方法により得られたカプセル
US20190328019A1 (en) * 2018-04-26 2019-10-31 Stephanie Ann Green Olive Oil Pods or O2 Pods
CN112955226A (zh) * 2018-10-29 2021-06-11 宝洁公司 制备包封的液体组合物的方法
JP2022504925A (ja) * 2018-10-29 2022-01-13 ザ プロクター アンド ギャンブル カンパニー 封入液体組成物の調製方法
JP7260636B2 (ja) 2018-10-29 2023-04-18 ザ プロクター アンド ギャンブル カンパニー 封入液体組成物の調製方法
WO2020092103A1 (fr) * 2018-10-29 2020-05-07 The Procter & Gamble Company Procédé de préparation d'une composition liquide encapsulée
IT202100006698A1 (it) 2021-03-19 2022-09-19 Univ Degli Studi Di Sassari Metodo per realizzare una sfera edibile contenente una matrice liquida
CN114313340A (zh) * 2022-01-07 2022-04-12 黄绍诚 一种可食用水球及其制备方法

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