WO2015032816A1 - Composition alimentaire encapsulée - Google Patents

Composition alimentaire encapsulée Download PDF

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Publication number
WO2015032816A1
WO2015032816A1 PCT/EP2014/068736 EP2014068736W WO2015032816A1 WO 2015032816 A1 WO2015032816 A1 WO 2015032816A1 EP 2014068736 W EP2014068736 W EP 2014068736W WO 2015032816 A1 WO2015032816 A1 WO 2015032816A1
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WO
WIPO (PCT)
Prior art keywords
fat
emulsifier
bitter
theobromine
composition
Prior art date
Application number
PCT/EP2014/068736
Other languages
English (en)
Inventor
Christiaan Michaël BEINDORFF
Nicolaas Jan Zuidam
Original Assignee
Unilever Plc
Unilever N.V.
Conopco, Inc., D/B/A Unilever
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 Unilever Plc, Unilever N.V., Conopco, Inc., D/B/A Unilever filed Critical Unilever Plc
Publication of WO2015032816A1 publication Critical patent/WO2015032816A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • 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
    • 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
    • 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
    • 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
    • B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/10—Products with special structure with a supported structure
    • A23G2220/14—Products with special structure with a supported structure being an edible support, e.g. a cornet
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
    • 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
    • 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
    • A23V2200/00—Function of food ingredients

Definitions

  • Frozen confectionary products such as ice cream are enjoyed by consumers worldwide and have been shown to have an effect on the orbitofrontal cortex, a part of the brain that activates when people enjoy themselves (see for example "How ice cream tickles your brain", The Guardian, April 29 2005).
  • non- pharmaceutical psycho-pharmacologically active compounds such as gamma- aminobutyric acid (GABA) and methylxanthines such as theobromine and caffeine that are known to be psycho-pharmacologically active compounds and as such play a further role in the enhancement of mood.
  • GABA gamma- aminobutyric acid
  • methylxanthines such as theobromine and caffeine
  • the combination of ice cream with such psycho-pharmacological ingredients is therefore an especially suitable means for providing enhanced food products.
  • bitter-tasting ingredients in an ice cream that are not perceptible (i.e. not tasted) in the mouth of the consumer but that are released in the relevant biological compartment, typically the gastro-intestinal tract.
  • Encapsulation or microencapsulation may be used to entrap active agents into particles and may be used to mask bitter-tasting ingredients. If the bitter ingredients in such encapsulated particles are not released in the mouth during eating then bitterness should not be perceived by the consumer. However, the ingredients must be released following ingestion (e.g. in the stomach and/or intestines) in order to become bioavailable.
  • encapsulates should not dissolve or release the bitter ingredients immediately upon incorporation and storage in a product (for example in a food product or frozen confection) nor should they be released upon eating in the oral cavity. They should however be released in the stomach or intestines.
  • Potentially applicable encapsulation technologies for masking bitter tasting ingredients have been previously reported:
  • Calcium alginate beads containing theophylline or theobromine were prepared by dropping a solution in calcium chloride, as reported by P. Smrdel, M. Bogataj, F. Podlogar, O. Planincek. N. Zajc, M. Mazaj, V. Kaucic and A. Mrhar, Characterisation of calcium alginate beads, Drug Development and Industrial Pharmacy 32(5), 623-633, 2006. However, no release data were shown by these authors.
  • fat particles containing caffeine are commercially available from Maxx Performance, Chester, NY 10918, USA, and made by spray-chilling or extrusion,
  • WO2007/060177 concerns an oil-in-water emulsion wherein the oil droplets of a diameter in the range of 5 nm to hundreds of micrometers exhibit a nano-sized self- assembled structurization with hydrophilic domains having a diameter size in the range of 0.5 to 200 nm, due to the presence of a lipophilic additive and the oil-in-water emulsion contains an active element being present in the range comprised between 0.00001 and 79 percent based on the total composition.
  • EP 0 935 523 relates to a continuous process for producing controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component.
  • US 201 1/0183039 relates to a process for preparing frozen particles having an average diameter of from 1 to 10 mm and comprising from 1 to 50 wt percent of a frozen aqueous core and from 50 to 99 wt percent of a fat-based shell is provided, the process comprising: providing a dispensing device having an inner nozzle and an outer nozzle which surrounds the inner nozzle; supplying an aqueous mix to the inner nozzle and a fat-based mix to the outer nozzle, thereby forming particles with a water-continuous core and a fat-continuous shell, and then dropping the particles into a refrigerant.
  • WO00/13523 discloses encapsulations containing caffeine with organoleptic properties such as bitter taste in which caffeine is encapsulated with edible wax and food grade oils.
  • a food product enriched with one or more methylxanthines comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyphenol compound that has a molecular weight equal to or above 500 gram per mole and which is complexed with the one or more methylxanthines, wherein the weight ratio of the polymeric polyphenol compound to the one or more methylxanthines is from 10:1 to 1 :10.
  • EP 2 206 439 discloses a frozen confection or a beverage product which contains high levels of methylxanthines, i.e. at least 400 mg of theobromine and at least 40 mg of caffeine per 100 grams of the product.
  • the aim of WO 201 1/003705 is to prevent food products, which have an increased content of a healthy ingredient which has a bitter taste, from having negative taste attributes. It provides such food products containing two sections, wherein the two sections are visually the same, and wherein the two sections contain a bitter tasting compound at different concentrations in the two sections.
  • the ratio of concentrations of the bitter compound in the first and second section is between 1 :1.1 to 1 :20 based on the weight of the bitter tasting compound.
  • the present invention therefore provides in a first aspect a composition comprising a plurality of microencapsulates in which at least one bitter ingredient is microencapsulated with an encapsulating layer comprising:
  • a fat or fat blend having a melting point of from 10 to 55°C;
  • microencapsulates have a diameter of from 5 to 750 ⁇ and comprise at most 5 wt% water.
  • the composition comprises at least 1wt% of the at least one bitter ingredient, more preferably at least 5wt%, more preferably still at least 10wt%, yet more preferably at least 15wt%, most preferably at least 20wt%.
  • the composition comprises at most 50wt% of the at least one bitter ingredient, more preferably at most 40wt%, more preferably still at most 30wt%, yet more preferably at most 25wt%.
  • the encapsulating layer comprises at least 1 wt% of the fat or fat blend, more preferably at least 2wt%, more preferably still at least 5wt%, yet more preferably at least 10wt%, most preferably at least 20wt%.
  • the encapsulating layer comprises at most 40wt% of the fat or fat blend, more preferably at most 35wt%, more preferably still at most 30wt%.
  • the encapsulating layer comprises at least 0.01wt% of the emulsifier, more preferably at least 0.1wt%, more preferably still at least 1wt%, yet more preferably at least 2wt%, even more preferably at least 5wt%, most preferably at least 10wt%.
  • the encapsulating layer comprises at most 40wt% of the emulsifier, more preferably at most 30wt%, more preferably still at most 25wt%, most preferably at most 20wt%.
  • the bitter ingredient is a methylxanthine.
  • the bitter ingredient is selected from the group consisting of theobromine, caffeine, and theophylline.
  • the bitter ingredient is a mixture thereof.
  • the fat or fat blend i.e. the fat alone, without emulsifier
  • the fat or fat blend has a melting point of at least 15°C, more preferably at least 20°C, more preferably still at least 25°C.
  • the fat or fat blend i.e. the fat alone, without emulsifier
  • the fat used may be a chemically inter-esterified fat blend of palm oil stearine fraction and palm kernel, the weight fraction of the palm oil stearine being 65% and the palm kernel being 35%.
  • the fat used may also be a chemically inter-esterified fat blend of palm oil stearine fraction, palm kernel and palm oil, the weight fraction of the palm oil stearine being 6%, the palm kernel being 8% and the palm oil being 86%.
  • the fat used may also be a chemically inter-esterified fat blend of palm kernel, palm oil, rape seed and hydrogenated palm fat, the weight fraction of palm kernel being 27%, palm oil being 40%, rape seed being 17% and hydrogenated palm fat being 16%.
  • the emulsifier has a hydrophilic/lipophilic balance (HLB) of at most 10, more preferably at most 8, more preferably still at most 5, most preferably at most 3.
  • HLB hydrophilic/lipophilic balance
  • the emulsifier has a HLB of at least 2.
  • the emulsifier has an average molecular weight of at most 5000, more preferably still at most 2500, yet more preferably at most 1000, even more preferably at most 500, most preferably at most 250.
  • the emulsifier has an average molecular weight of at least 50, more preferably at least 100.
  • the emulsifier is non-ionic.
  • the emulsifier is selected from the group consisting of monoglycerides, acetylated monoglycerades, lactylated monoglycerides, succinylated monoglycerides, polyglycerol esters, sucrose esters, sorbitan esters, and lecithin.
  • acetylated monoglycerides are polyglycerol esterified monoglycerides like diacetyl tartrate esters of monoglycerides (DATEM), polyglycerol polyrecinolate (PGPR).
  • the emulsifier is selected from the group consisting of Dimodan HPTM, Span 20TM, Span 40TM, Span 60TM, Span 80TM, DatemTM, CitremTM, LecithinTM, modified Lecithin like lysophospholipids, Brij 93TM, PGPR, or a mixture thereof.
  • the composition compromises at most 2.5 wt% water, more preferably at most 1wt% water, more preferably still at most 0.5wt%, yet more preferably at most 0.25wt%, more preferably the composition is substantially free from water, most preferably the composition is free from water.
  • the invention provides a food product comprising the composition of the first aspect.
  • the food product is a frozen confection or a beverage.
  • the food product or frozen confection comprises at least 0.01 wt% of the composition of the first aspect, more preferably at least 0.1wt%, more preferably still at least 1wt%, yet more preferably still at least 2.5wt%.
  • the frozen confection comprises at most 20 wt% of the composition, more preferably at most 10wt%, more preferably still at most 7.5wt%, yet more preferably still at most 5wt%.
  • non-pharmaceutical psycho-pharmacologically active compounds such as gamma-aminobutyric acid or methylxanthines such as theobromine and caffeine into food products such as frozen confections.
  • These compounds are known to be psycho-pharmacologically active and as such play a role in the enhancement of mood. This effect combines well with frozen confections themselves which have been shown to effect the part of the brain that is known to activate when people enjoy themselves.
  • frozen confection means an edible confection made by freezing a mix of ingredients which includes water.
  • Frozen confections typically contain fat, non-fat milk solids and sugars, together with other minor ingredients such as stabilisers, emulsifiers, colours and flavourings.
  • Preferred frozen confections include ice cream, frozen yoghurt, sorbet, sherbet, milk ice and the like. Water ices and fruit ices are another preferred frozen confection but these typically contain less fat and non-fat milk solids. These frozen confections can be prepared using known techniques.
  • Frozen confections are typically aerated. The term aeration means that gas has been incorporated into a product to form air cells.
  • the gas can be any gas but is preferably, particularly in the context of food products, a food-grade gas such as air, nitrogen or carbon dioxide.
  • a food-grade gas such as air, nitrogen or carbon dioxide.
  • the extent of the aeration can be measured in terms of the volume of the aerated product.
  • the extent of aeration is typically defined in terms of "overrun". In the context of the present invention, % overrun is defined in volume terms as:
  • the amount of overrun present in the frozen confection will vary depending on the desired product characteristics and is preferably at least 25%, more preferably at least 50%, more preferably still at least 75% and preferably at most 200%, more preferably at most 150%.
  • the combination of frozen confections with the above functional ingredients is therefore an especially suitable means for providing enhanced food products.
  • many functional ingredients, including the ingredients mentioned above are very bitter.
  • the ability to sense bitter taste is believed to be evolutionarily advantageous because toxicity is often associated with bitterness and hence the ability to detect bitter-tasting, toxic compounds at low thresholds is considered to provide an important protective function.
  • Bitter taste is perceived by consumers as an unpleasant, sharp, or disagreeable sensation and the threshold for stimulation of bitter taste by, for example, the bitter compound quinine is as low as 0.000008 M.
  • TAS2R type 2 proteins
  • TAS2R type 2 proteins
  • TAS1 R type 1 proteins
  • TAS1 R type 1 proteins
  • common bitter ligands also include cycloheximide, denatonium, PROP (6-n-propyl-2- thiouracil), PTC (phenylthiocarbamide), and ⁇ -glucopyranosides.
  • bitter stimuli is accomplished via the osubunit of gustducin which is a G protein subunit which activates a taste phosphodiesterase and decreases cyclic nucleotide levels.
  • the ⁇ -subunit of gustducin also mediates taste by activating IP3 (inositol triphosphate) and DAG (diglyceride). These second messengers are thought to open gated ion channels or may cause release of internal calcium.
  • the taste thresholds of bitter substances are rated relative to quinine, which is thus given a reference index of 1.
  • bitter tasting ingredient it is meant that the ingredient has a perceived bitterness rating (relative to quinine) of at least 0.0001 , preferably at least 0.001 , more preferably at least 0.01 , more preferably still at least 0. 1.
  • the at least one bitter ingredient is a methylxanthine, flavone, isoflavone, catechin, or a mixture thereof.
  • the composition comprises at least 1wt% of the at least one bitter ingredient, more preferably at least 5wt%, more preferably still at least 10wt%, yet more preferably at least 15wt%, most preferably at least 20wt%.
  • the composition comprises at most 50wt% of the at least one bitter ingredient, more preferably at most 40wt%, more preferably still at most 30wt%, yet more preferably at most 25wt%.
  • the bitter ingredient is theobromine, caffeine, theophylline or a mixture thereof
  • Encapsulation, microencapsulation, or containment techniques may be used to entrap active agents into particles and therefore may be used to mask bitter-tasting ingredients.
  • the bitter ingredients are mixed with additional components to form encapsulated or contained particles in which the bitter ingredients are not released during eating or in the mouth and so bitterness should not be perceived by the consumer.
  • Encapsulates should not dissolve or release the bitter ingredients immediately upon incorporation and storage in a food products such as a frozen confection (e.g. an ice cream product) nor should they be released upon eating in the oral cavity. They should however be released once in the stomach or intestine.
  • Encapsulation is herein defined as a process in which one substance is entrapped within another substance, thereby producing particles with diameters of a few nm to a few mm.
  • Micro-encapsulation is a process in which tiny particles or droplets are surrounded by a coating to give smaller capsules of many useful properties. In general, it is used to incorporate food ingredients, enzymes, cells or other materials on a micro metric scale.
  • Microencapsulation can also be used to enclose solids, liquids, or gases inside a micrometric wall made of hard or soft soluble film.
  • a microencapsulate may be a small sphere with a uniform wall around it.
  • the material inside the microencapsulate can be referred to as the core, internal phase, or fill, whereas the wall is can be referred to as the shell, coating, layer, or membrane.
  • Microencapsulates may have pores with diameters between a few micrometers and a few millimeters. Many microencapsulates may not be simple spheres.
  • the core may be a crystal, a jagged adsorbent particle, an emulsion, a Pickering emulsion, a suspension of solids, or a suspension of smaller microencapsulates.
  • the microencapsulates may even have multiple walls.
  • one or more bitter tasting ingredients may be effectively encapsulated or contained by using an encapsulating layer having a fat with a particular melting point augmented with an emulsifier having a specific hydrophilic/lipophilic balance (HLB).
  • This fat i.e. the fat alone, without the emulsifier
  • the slip melting point is a conventional definition of the melting point of a fat and is determined by casting a 10 mm column of the solid fat in a glass tube with an internal diameter of about 1 mm and a length of about 80 mm.
  • the tube is then immersed in a temperature-controlled water bath.
  • the slip point is the temperature at which the column of the solid fat begins to rise in the tube due to buoyancy, and because the outside surface of the solid is molten.
  • the fat can be InESOl , InESI O, lnES48, or a mixture thereof although other fat types with an appropriate melting point can be used.
  • inES48 is a chemically inter-esterified fat blend of palm oil stearine fraction and palm kernel. The weight fraction of the palm oil stearine was 65% and of the palm kernel 35%. The melting point of the fat was 48°C.
  • inES10 is a chemically inter-esterified fat blend of palm oil stearine fraction, palm kernel and palm oil.
  • the weight fraction of the palm oil stearine was 6%, of the palm kernel 8% and the palm oil 86%.
  • the melting point of the fat was 42°C. inES01 is a chemically inter-esterified fat blend of palm kernel, palm oil, rape seed and hydrogenated palm fat (P058).
  • the weight fraction of palm kernel was 27%, palm oil 40%, rape seed 17% and hydrogenated palm fat 16%.
  • the melting point of the fat was 34°C.
  • the fat used in the present invention can be a single fat or a blend of fats that have the appropriate melting point.
  • the term fat is herein intended to also refer to fat blends.
  • the fat has a melting point of at most 50°C, more preferably at most 45°C, more preferably still at most 40°C, yet more preferably at most 35°C, most preferably at most 30°C.
  • the fat has a melting point of at least 15°C, more preferably at least 20°C, more preferably still at least 25°C.
  • the encapsulating layer comprises at least 1wt% of the fat or fat blend, more preferably at least 2wt%, more preferably still at least 5wt%, yet more preferably at least 10wt%, most preferably at least 20wt%.
  • the composition contains a bitter ingredient and an emulsifier the balance of the composition is comprised of the fat or fat blend.
  • Emulsifiers contain both hydrophilic and lipophilic moieties and the hydrophilic/lipophilic balance of an emulsifier is a measure of the degree to which it is hydrophilic or lipophilic.
  • the hydrophilic/lipophilic balance can be determined by calculating values for the different regions of the molecule, as described in Griffin, William C. (1949), "Classification of Surface-Active Agents by HLB", Journal of the Society of Cosmetic Chemists 1 (5): 31 1 -26 in which hydrophilic/lipophilic balance (HLB) is defined as follows:
  • HLB 20 * Mh / M where Mh is the molecular mass of the hydrophilic portion of the molecule, and M is the molecular mass of the whole molecule, giving a result on a scale of 0 to 20.
  • a hydrophilic/lipophilic balance of 0 therefore corresponds to a completely lipophilic molecule, and a value of 20 corresponds to a completely hydrophilic molecule.
  • the present invention requires an emulsifier having a hydrophilic/lipophilic balance of at most 13.
  • the emulsifier has a hydrophilic/lipophilic balance of at most 12, more preferably still at most 10, yet more preferably at most 8C, even more preferably at most 5, most preferably at most 3.
  • the emulsifier has a hydrophilic/lipophilic balance of at least 1 , more preferably at least 2.
  • the encapsulating layer comprises at least 0.01 wt% of the emulsifier, more preferably at least 0.1 wt%, more preferably still at least 1wt%, yet more preferably at least 2wt%, even more preferably at least 5wt%, most preferably at least 10wt%.
  • the encapsulating layer comprises at most 40wt% of the emulsifier, more preferably at most 30wt%, more preferably still at most 25wt%, most preferably at most 20wt%.
  • low molecular weight emulsifiers are particularly effective and in a preferred embodiment the emulsifier has an average molecular weight of at most 5000, more preferably still at most 2500, yet more preferably at most 1000, even more preferably at most 500, most preferably at most 250.
  • the emulsifier is non-ionic. More preferably the emulsifier is selected from the group consisting of Dimodan HP, Span 20, Span 40, Span 60, Span 80, Datem, Citrem, Lecithin, modified Lecithin like lysophospholipids, Brij 93, PGPR, or a mixture thereof.
  • the composition can be made by various approaches known to the person skilled in the art, for example by spray cooling and extrusion followed by milling within liquid nitrogen. Spray cooling, or the very similar technique spray chilling, might be done with or without cooling by use of liquid nitrogen.
  • an extra layer made of the same fat (blend) and emulsifier composition can be applied around the encapsulates by, e.g., pan coating or fluid bed coating.
  • 'Encapsulation Technologies for Active Food Ingredients and Food Processing', N.J. Zuidam and V.A. Nedovig (Eds.), Springer, New York, 2010, provides information about these and other encapsulates commonly used in food products and for processes to make those encapsulates.
  • the emulsifier is added to the fat or fat blend in the molten state to achieve a homogeneous mixture.
  • the composition is in the form of particles having a diameter of at least 5 ⁇ , preferably at least 15 ⁇ , more preferably at least 25 ⁇ , more preferably still at least 30 ⁇ , most preferably at least 50 ⁇ .
  • the particles have a diameter of at most 750 ⁇ , preferably at most 500 ⁇ , more preferably at most 300 ⁇ , more preferably still at most 200 ⁇ , most preferably at most 100 ⁇ .
  • the particles may have heterogeneous shapes, sizes, volumes, surface areas and so on. Particles may be circular, non-circular or a mixture thereof. In some embodiments, the particles are substantially flat.
  • the term diameter refers to the maximum length of the particles in any dimension.
  • the diameter is the length of the longest cross section that can be cut through the body of the particle.
  • the diameter of a composition's particles is referred to it is meant that at least 90% by number of the particles have that diameter.
  • such a composition is capable of being used to deliver bitter tasting compounds to the required biological compartments.
  • the composition is suitable for inclusion in various food products, in particular ice cream or beverages.
  • the invention therefore provides a food product, preferably a frozen confection comprising the composition of the first aspect.
  • the food product comprises at least 0.01 wt% of the composition, more preferably at least 0.1 wt%, more preferably still at least 1wt%, yet more preferably still at least 2.5wt%, most preferably at least 4wt%.
  • the frozen confection comprises at most 20 wt% of the composition, more preferably at most 10wt%, more preferably still at most 7.5wt%, yet more preferably still at most 5wt%.
  • a laboratory mini-spray dryer B290 from Buchi Labortechnik, Switzerland was equipped with a spray-cooling accessory consisting of a thermo- regulated feed vessel, a heater with control and a feed valve.
  • the nozzle had a 2 mm diameter and the temperature of the melt was around 70°C.
  • a 20wt% load of a bitter tasting ingredient was made by dispersing 40g of theobromine dissolved in 160 g of a blend of molten fat InESI O and emulsifier.
  • This melt was spray-chilled using the B290 with the following settings: open mode, feed vessel temperate of 65-75°C, a temperature of 6°C of the large glass chamber, nitrogen gas flow 40%, aspirator set at 100%, water circulation pump 15%, nozzle cleaner 3 and feed rate of 28ml/min.
  • bitter tasting ingredients e.g. theobromine
  • a fat InESI O
  • an emulsifier at 70°C.
  • Molten droplets were deposed on an aluminium tray by using a micropipette.
  • the fully hardened droplets were crushed within liquid nitrogen (boiling temperature -195°C) in a porcelain moulter to obtain a fine white powder.
  • Theobromine absorption is maximum at 273 nm therefore filtrates were measured by UVA IS spectrophotometry at 273 nm with the Lambda 25 spectrometer from Perkin Elmer Instruments.
  • the UV scan was from 400 to 200 nm.
  • a calibration curve was formed in order to calculate the release of theobromine as follows: Firstly, the measured absorbance was corrected by subtracting the absorbance at time 0 for all other absorbances. With the equation of the calibration curve, the amount of theobromine could be calculated from the corrected absorbance. The percentage of release corresponded to the 100% value measured after 10 min at 80°C (i.e. well above the melting point of any fats used). To measure the release of caffeine from caffeine encapsulates, the same method was used: caffeine also absorbed at 273 nm and a calibration curve was also drawn. Effect of concentration of bitter ingredients on release
  • Particles comprising 0.5% Dimodan HP and varying levels of theobromine were prepared by spray cooling and also by extrusion and milling. The balance of the compositions was InESI O.
  • the varying levels of theobromine were 10wt%, 15wt%, 20wt%, 25wt%, 40wt%. It was found that theobromine levels did not have a significant impact on release under gastro-intestinal conditions, although higher theobromine levels seemed to slightly enhance the release.
  • Dimodan HPTM The influence of the concentration of Dimodan HPTM was tested at different concentrations: 0.5%, 1 %, 5% and 20% (w/w) of the shell.
  • the compositions contained 20% theobromine and the balance was InESI O.
  • Compositions were prepared by spray cooling and also by extrusion and milling. All concentrations of emulsifier resulted in good release of theobromine under gastro-intestinal conditions, higher release was achieved using higher concentrations of the emulsifier.
  • Compositions were prepared by spray cooling and also by extrusion and milling.
  • Dimodan HPTM, DatemTM, Span 60TM, CitremTM were all found to provide particles that resulted in good release of the theobromine under gastro-intestinal conditions, higher release was achieved using higher concentrations of the emulsifier.
  • Particles containing whey protein and Tween 80TM did not release adequate amounts of theobromine under gastro-intestinal conditions.
  • Sugar ester L-1695 did not dissolve in the fat and hence could not be used to form any particles.
  • Dimodan HPTM, DatemTM, Span 60TM, CitremTM all have an HLB of less than 13 whereas Whey protein, Tween 80TM, Sugar Ester L-1695 have a high HLB (approx. 15 or more).
  • Whey protein is a water-soluble protein with a MW between 13-60 kDa, well above a MW of 5000.
  • compositions containing 20wt% theobromine and 5wt% Dimodan HP were tested in compositions containing 20wt% theobromine and 5wt% Dimodan HP.
  • compositions containing inESOl , inES10, inES48 were released well from compositions containing inESOl , inES10, inES48.
  • Compositions containing P058 did not release theobromine under gastro-intestinal conditions. Effect of encapsulation method on release
  • Particles comprising 0.5wt% Dimodan HPTM, 20wt% theobromine and balance inES10 were made using spray cooling and also by extrusion milling. It was found that the encapsulation method used did not significantly influence the theobromine release under gastro-intestinal conditions.
  • Particles comprising 0.5% Dimodan HPTM, 40wt% theobromine and balanced inES10 were made by using spray cooling. These particles were mixed with vanilla ice cream and compared with the same ice cream containing non-encapsulated theobromine mixed with 10 g of carboxymethylcellulose, both having a final concentration of 2.9 g of theobromine in 1 kg of ice cream. A single portion of about 5 g was given to a trained, sensory panel of 24 members who were asked to select the product that they perceived to be most bitter.
  • bitter tasting ingredients may be effectively encapsulated by using a fat or fat blend having a melting point of at most 55°C; and an emulsifier having a hydrophilic/lipophilic balance of at most 13.
  • a fat or fat blend having a melting point of at most 55°C; and an emulsifier having a hydrophilic/lipophilic balance of at most 13.

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Abstract

L'invention concerne une composition comprenant une pluralité de microencapsulats dans lesquels au moins un ingrédient amer est microencapsulé avec une couche d'encapsulation comprenant : une matière grasse ou un mélange de matières grasses ayant un point de fusion de 10 à 55 °C ; et un émulsifiant ayant un équilibre hydrophile/lipophile d'au plus 13, les microencapsulats ayant un diamètre de 5 à 750 pm et comprenant au plus 5 % en poids d'eau. L'invention concerne également un produit alimentaire comprenant cette composition.
PCT/EP2014/068736 2013-09-05 2014-09-03 Composition alimentaire encapsulée WO2015032816A1 (fr)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114515553A (zh) * 2022-01-17 2022-05-20 东北石油大学 一种自修复自润滑双功能微胶囊及其制备方法和应用

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114515553A (zh) * 2022-01-17 2022-05-20 东北石油大学 一种自修复自润滑双功能微胶囊及其制备方法和应用

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