Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to a method for the encapsulation of flavor using a natural ingredient to retain the flavor.
• a prolamin such as zein
• Flavors can be important in any food formula and can influence the finished product quality and cost. It is important to harness flavors and aromas to make products appealing to consumers for as long as possible after the product is initially produced. However, the complex systems associated with flavors are often difficult and expensive to control. For example, many fiavorants contain top notes, such as dimethyl sulfide and acetaldehyde, which are quite volatile, vaporizing at or below room temperature. These top notes are often what give foods their fresh flavors. Because aroma and flavorings are usually delicate and volatile, their retention is a concern for food manufacturers. Manufacturing and storage processes, packaging materials and ingredients in foods often cause modifications in overall flavor by reducing aroma compound intensity or producing off-flavor components. In addition, once a product is on the store shelf, oxidation, hydrolysis, staling, and other processes may also cause it to lose its desired attributes and develop off-flavors.
• Encapsulation is the technique by which one material or a mixture of materials (known as active or core material) is coated with or entrapped within another material or system (referred to as shell, wall material, matrix, carrier or encapsulant).
• active or core material one material or a mixture of materials
• shell, wall material, matrix, carrier or encapsulant another material or system
• Encapsulation of flavors has been attempted and commercialized using many different methods, often dependent upon the end use of the product, the physical and chemical properties of the core material, the degree of stability required during storage and processing, the maximum obtainable flavor load, and the production cost. Further, many other factors such as the ratio of the core material flavor to wall material will affect the anti- oxidative stability of encapsulated flavor.
• Spray drying is a commercial encapsulation process often used in the food and pharmaceutical industries.
• the process involves the dispersion of the substance to be encapsulated in a carrier material, which is typically a modified starch, as a suspension in water to form a slurry.
• the slurry is then fed into a hot chamber, where it is atomized to form small droplets and dried to a powder.
• This technology produces a very fine powder.
• Table 1 outlines the advantages and disadvantages of the spray-drying technique.
• Table 2 illustrates several of the different major materials currently used with spray drying techniques and their desired characteristics for encapsulating flavors. The materials listed are not an exhaustive list. Many encapsulations are actually composite formulations of any or all of the compounds listed. Table 1. Advantages and Disadvantages of Spray-Drying.
• Prolamins are an example of a potential replacement for artificial ingredients presently used in the art.
• Prolamins are a group of plant storage proteins, high in proline content and found in the seeds of cereal grains. They are characterized by their solubilities in aqueous alcohol and by the fact that upon hydrolysis they yield a relatively large amount of amide nitrogen and proline, a cyclic, nonpolar amino acid.
• Gliadin is a prolamin protein from wheat
• hordein is a prolamin protein from barley
• secalin is a prolamin protein from rye
• zein is a prolamin protein from the maize kernel or corn.
• Zein is one of the few cereal proteins extracted in a relatively pure form and is a natural, biodegradable polymeric material. Zein is an odorless, amorphous powder rich in branched amino acids. It constitutes 44-79% of the corn endosperm protein, depending on the corn variety and separation method used. The only known function of zein in nature is to act as storage for nitrogen in the developing seed of the maize kernel. Unlike most other commercially available proteins, it has unique thermoplastic and hydrophobic properties. It is highly resistant to water and grease, and unique in its ability to form odorless, tasteless, clear, tough films and fibers.
• the present invention provides a method for the encapsulation of flavoring using at least one prolamin to reduce or eliminate the need for artificial or modified ingredients that are commonly used in encapsulations to protect flavorings from loss or degradation.
• encapsulation is used herein to mean both a process in which the whole surface of a matrix particle is covered with a coating composition containing at least one prolamin as well as partially covered or entrapped within a matrix of said composition.
• At least one prolamin is dissolved in a food grade solvent, mixed with a flavoring and dried, forming an encapsulated powder of flavoring.
• the encapsulated flavoring can be applied to a food product to produce a product developed with natural ingredients.
• at least one prolamin is dissolved in a solvent containing varying concentrations of ethanol and water of from between about 80%-90% ethanol and about 10-20% water.
• between approximately 10% and approximately 40% of prolamin is added to the solvent.
• between approximately 10% to approximately 20% of prolamin is added to the solvent.
• flavor loading ranges from between approximately 15% to approximately 75%.
• encapsulated flavorings have particle sizes of less than 50 microns.
• encapsulated flavorings have particle sizes of less than 100 microns.
• Encapsulated flavorings comprise from approximately 25% to approximately 99.9 % zein and approximately 0.01% to approximately 75% flavor.
• a zein prolamin was used to create a prolamin encapsulation of flavorings including lime, balsamic vinegar and Parmesan cheese.
• Flavoring foods involves complicated processing.
• natural flavors are often derived from more-expensive, and sometimes less-available, raw materials.
• the choice of encapsulation materials depends upon a number of factors including: expected product objectives and requirements; nature of the core material; the process of encapsulation; and economics.
• a method for encapsulation of flavors with a prolamin provides a natural alternative for consumers, having little to no artificial or modified ingredients.
• Prolamins are seed storage proteins found in many cereal grains including without limitation maize, sorghum, millets, wheats, and ryes. They are known as such because they tend to have high levels of the amino acids proline and glutamine.
• the zein prolamin exists as mixtures of alpha, beta, delta, and gamma forms and is readily commercially available.
• Zein is soluble in binary solvents exhibiting both polar and non-polar characteristics and containing a lower aliphatic alcohol and water, such as aqueous ethanol and aqueous isopropanol; however it is also soluble in a variety of other organic solvents.
• Tables 3, 4 and 5 list solvents for zein found in a zein review by John W. Lawton in the Cereal Chemistry Journal, Vol. 79, No. 1, 2002.
• Table 3 lists the primary solvents for zein, making at least a 10% (w/v) solution.
• the critical cloud points for each primary solvent are also listed, referring to the temperature at which dissolved solids are no longer completely soluble, precipitating as a second phase and giving the solution a cloudy appearance upon cooling.
• Emulsifiers can be added to stabilize the emulsion. While not all of the solvents listed in the following tables are food grade solvents, each is capable of dissolving the zein prolamin. Table 3. Primary Solvents for Zein
• All the primary solvents are glycols, glycol-ethers, amino-alcohols, nitro-alcohols acids, amides, or amines.
• the molecule needs to have the proper balance between polar and nonpolar groups.
• Water as well as aromatic hydrocarbons are also said to improve the solvent power of anhydrous alcohols.
• Ketone and water mixtures can also make good binary solvents.
• the solvating power of binary solvents depends on the ratio of the two components.
• Table 4 lists the solubility of zein in binary solvent systems where lower aliphatic alcohols, ketones, or glycols are the primary component and water, aromatic hydrocarbons, chlorinated hydrocarbons, nitroparafins, aldehydes, or cyclic ethers are the secondary components.
• aqueous solutions of acetone, isopropanol, and isobutanol are also effective solvents for zein. TABLE 4. Secondary Solvents for Zein
• Ternary solvent mixtures utilizing water in addition to alcohol and aldehyde mixtures can also be used to dissolve zein.
• Table 5 lists the ternary solvents for zein. TABLE 5.
• a prolamin is dissolved in a solvent capable of dissolving a prolamin, forming a prolamin solution.
• Tables 3-5 list a number of solvents capable of dissolving a prolamin such as zein. It should be noted that solvents with higher boiling points such as glycols require higher temperatures for removal, which may result in increased flavor loss.
• food grade solvents that allow for the production of edible encapsulated flavorings including without limitation water, ethanol, propanol, butanol, isopropanol, isobutanol, acetic acid, lactic acid, acetone, ethyl acetate, benzyl alcohol, and any mixtures thereof.
• food grade means that up to specified amounts of the particular compound can be ingested by a human without generally causing deleterious health effects.
• Examples of food grade compounds include those compounds "generally recognized as safe” ("GRAS”) by the United States Food and Drug Administration (“FDA”), including those listed under 21 C.F.R. ⁇ 172, 182 and 184.
• the dissolving of the prolamin is meant to encompass dispersing to form a solution, dispersion, or emulsion comprising a prolamin.
• Viscosity causes fluids to resist agitation, preventing its breakup and leading to larger particle sizes.
• the viscosity of a solution will affect the characteristics of the end product flavor encapsulations of the present invention.
• Viscosity measurements for various prolamin solutions that were used with the present invention are shown in Table 6 below.
• Non-genetically modified zein refers to zein whose genetic material has not been altered using genetic engineering techniques. TABLE 6. Viscosity Measurements for Various Zein Prolamin Solutions
• Table 6, above lists various prolamin solutions used with the present invention and their measured viscosities. Results may vary due to the processing conditions and the quality of the prolamin used. In one embodiment, the viscosity of the prolamin solution used is greater than approximately 4.0 centipoise (cP). In another embodiment, the viscosity of the prolamin solution ranges from approximately 4 cP to approximately 120 cP.
• cP centipoise
• the resulting viscosity ranges from between approximately 11.5 to approximately 11.9 cP, and more preferably approximately 11.7 cP.
• the prolamin solution comprises a viscosity of approximately 10.9cP to approximately 11.3cP, and more preferably approximately 11.1 cP.
• the viscosity falls within approximately 21.1 cP to approximately 21.5cP, and more preferably approximately 21.3cP.
• the prolamin solution comprises a viscosity of approximately 57.7 cP to approximately 61.1 cP, and more preferably approximately 57.9 cP.
• a 50:50 solution of ethanol:water results in a viscosity of approximately 4.5 cP.
• centrifugation was necessary to separate out undissolved zein, resulting in lower zein concentrations. As the zein load decreased, the effective zein concentration decreased.
• zein dissolved in 50:50 ethanol:water resulted in a concentration of less than 2.5% zein, while 15% zein dissolved in the same solution resulted in less than 3.9% zein.
• Non-genetically modified 10% zein resulted in less than 1.1% zein concentration in the same solution.
• a batch amount of encapsulated flavor can be achieved using the methods described as follows.
• prolamin is dissolved, flavoring is added to the prolamin solution and mixed by mechanical stirring under high shear.
• high shear it is meant that that the solution is blended or mixed mechanically under high speed to thoroughly disperse or dissolve the flavor throughout the prolamin solution.
• flavors is synonymous with “flavorings” and refers to flavor ingredients including but not limited to extracts, essential oils, essences, distillates, resins, balsams, juices, botanical extracts, flavor, fragrance, and aroma ingredients including essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymo lysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof as well as any substance having a function of imparting flavor and/or aroma.
• drying methods include spinning disk atomization as well as other spray drying techniques such as atomization by nozzle or rotary atomizer. Processing conditions such as drying can vary depending on a number of factors, including the viscosity, surface tension and density of the sample. Spinning disk atomization produces high quality powders in the form of narrowly dispersed or monosized spherical beads, in the size range of approximately 5 to 100 ⁇ m.
• a nozzle introduces fluid at the center of a spinning disk. Centrifugal force carries the fluid to and throws the fluid off the edge of the disk. The liquid breaks down into fine droplets or microparticles, which are formed by the removal of the solvent and collected using a cyclone separator, a centrifugal separator where the particles are swung as a result of their mass by the centrifugal force to the outside. Entering air automatically forces a rapidly spinning double vortex movement, called a "double- vortex". This double vortex movement exists from the outside stream that flows spirally down and the inside stream that flows spirally up. On the border area of both flows, the air flows from one to the other.
• the particles present in the air flow are swung to the outside wall and leave the separator by means of a reception space situated to the base.
• a 3-inch disk was used for the atomization at a disk speed of about 8,500 rpm or about 10,000 rpm, a feed rate of between about 53 to about 65g/min and an outlet temp of about 50-55 0 C.
• a powder of flavoring encapsulated within a prolamin matrix is achieved.
• the flavoring and prolamin solution was then mixed under high shear.
• the mixed solution was then dried using the spinning disk atomization method wherein a 3-inch disk was used at a disk speed of about 8,000 rpm with a feed rate of about 62g/min and at an outlet temp of about 51 0 C.
• Approximately 14.28 grams of product was collected in the cyclone separator (a 61% yield).
• the resulting dried powder particles had a particle size distribution of approximately 1 to 120 microns, with an average particle size of approximately 42 microns, where 10% of the measure sample was less than 20 microns, 50% was less than 42 microns and 90% was less than 77 microns.
• Table 8 Parmesan cheese flavoring zein encapsulates using a 10% zein solution.
• Example 8 the examples were prepared in the same way as the examples of Table 7, using a 10% zein solution.
• example 10 of Table 8 180 grams of a solution of 90% Ethanol and 10% water by weight was prepared and 20 grams of zein was added and dissolved to form the 10% zein solution.
• a load of Parmesan cheese flavoring was added to the zein solution such that the theoretical loading after drying would be 55%.
• the resulting dried powder particles had a particle size distribution of approximately 20 to 160 microns, where 10% of the measure sample was less than 34 microns, 50% was less than 58 microns and 90% was less than 98 microns.
• Table 9 Balsamic flavoring zein encapsulates using a 10% zein solution.
• Table 9 were prepared in the same way as the above examples of Tables 7 and 8.
• 90 grams of a solution of 90% Ethanol and 10% water by weight was prepared and 10 grams of zein was added and dissolved to form the 10% zein solution.
• a load of balsamic flavoring was added to the zein solution such that the theoretical loading after drying would be 75%.
• the flavoring and prolamin solution was then mixed under high shear to form a mixed solution.
• the mixed solution was then dried using the spinning disk atomization method wherein a 3-inch disk was used at a disk speed of about 8,000 rpm with a feed rate of about 52g/min and at an outlet temp of about 51°C. Approximately 4.65 grams of product was collected in the cyclone separator.
• the resulting dried powder particles had a particle size distribution of approximately 22 to 210 microns ( ⁇ m), where 10% of the measure sample was less than 36 microns, 50% was less than 59 microns and 90% was less than 100 microns.
• the levels of zein, ethanol, and water can be varied.
• 80:20 proportions of ethanol and water can also be used to dissolve the prolamin.
• 360 grams of a solution of 80% Ethanol and 20% water by weight was prepared and 40 grams of zein was added and dissolved to form the 10% zein solution.
• a load of lime oil was added to the zein solution such that the theoretical loading after drying would be 55%.
• the resulting dried powder particles had a particle size distribution of approximately 1 to 120 microns ( ⁇ m) where 10% of the measure sample was less than 12 microns, 50% was less than 27 microns and 90% was less than 57 microns.
• Other ingredients common to encapsulating flavors can also be incorporated, including without limitation carbohydrates, hydrocolloids, gums, emulsifiers, calcium silicate, silicon dioxide, and cellulose materials such as ethyl cellulose, and hydroxypropyl cellulose.

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• 2009
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• 2010
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