WO2017121790A1 - Revêtement d'agents fonctionnels - Google Patents

Revêtement d'agents fonctionnels Download PDF

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Publication number
WO2017121790A1
WO2017121790A1 PCT/EP2017/050549 EP2017050549W WO2017121790A1 WO 2017121790 A1 WO2017121790 A1 WO 2017121790A1 EP 2017050549 W EP2017050549 W EP 2017050549W WO 2017121790 A1 WO2017121790 A1 WO 2017121790A1
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WIPO (PCT)
Prior art keywords
coating
oil
coated product
layer
core material
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PCT/EP2017/050549
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English (en)
Inventor
Torben Snabe
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Dupont Nutrition Biosciences Aps
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Publication of WO2017121790A1 publication Critical patent/WO2017121790A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/189—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A23K20/22—Compounds of alkali metals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs

Definitions

  • the present invention relates to coated products containing a high quality coating comprising at least a coating layer and a pre-coating layer for controlled release of a core material, a process for the preparation thereof, a composition comprising said coated product, and the uses thereof.
  • core materials such as functional ingredients
  • core materials such as functional ingredients
  • examples of core materials which can be coated or encapsulated are enzymes, NaCI, organic acids, NaHC03 and sugar for bakery products, NaCI in meat and hydrocolloids for dairy.
  • Another example of a material which can be coated or encapsulated is Betaine for shrimp feed.
  • Bakery products with a relatively neutral pH, high moisture content and high water activity such as bread, cakes, muffins, waffles, and tortillas are particularly prone to rapid spoilage from a variety of molds, principally Penicillium and Aspergillus species.
  • Coated organic acids are currently on the market for bakery applications as antimicrobials, especially for tortillas, where controlled heat-triggered release of the acid at the baking step improves both the processability of the unbaked dough as well as the final tortilla quality and appearance. Furthermore, adding small amounts of for example citric acid to any yeast bread improves the function of the yeast.
  • the reason for the coating or encapsulation of an organic acid is thus to retain the acid during the dough making, which would otherwise make the dough hard and difficult to work, and yet to allow rapid release of the acid upon baking. It is thus important to have a good retainment of the organic acid, the core material, during the dough making in order to avoid leaking and, at the same time, to have a cost effective product.
  • the present invention alleviates the problems of the prior art with regard to leakage of the coated material (the core material) and/or enables a similar or less leakage than known products using less coating material. Less coating is advantageous when used in foodstuffs from a health perspective and, in general, with regard to low the production cost, the storage and transportation cost.
  • the main goal of this disclosure is the core formulation and the ability of the core to hold moisture.
  • the present invention provides a high coating quality for controlled release of active ingredient in bakery process. It alleviates the problems of the prior art with regard to leakage of the coated material (the core material) and/or enables a similar or less leakage than known products using less coating material. Less coating material is a relevant advantage of the present invention. In food applications, from a health perspective and, in general, with regard to low the production cost, the storage and transportation cost, it is important to have a lower percentage of coating material.
  • coated or encapsulated organic acids are currently sold for bakery applications as antimicrobials.
  • Some coated organic acid products appear as a coarse powder with particles comprised of approximately 60% (w/w) citric acid or malic acid cores with 40% (w/w) hardened palm oil as the coating layer.
  • the acid retainment obtained when added in the dough is not always complete, i.e. a pH decrease in the dough -before baking- may be observed. This acid leakage can be explained by imperfections in the coatings (e.g. cracks, thin areas).
  • Leakage can however be minimised though addition of a thicker coating layer, and/or by adjusting the specifications of acid crystals and/or the coating material.
  • adding a thicker coating layer results in higher production, storage and transportation cost.
  • a certain degree of acid release in the dough is in some cases acceptable, leaving it up to the application experts to determine the release threshold through application trials.
  • the release threshold may be used to decide the exact specific formulation of the coated acids, i.e. the necessary thickness of the coating layer and the specifications of acid crystals and/or the coating material, targeting a product which meets the application requirements with a cost- effective formulation.
  • a pre-coating layer of oil in combination with a coating layer of solid fat may provide a reduction of more than 10% (w/w), such as a reduction of more than 15% (w/w), such as a reduction of more than 20% (w/w), in the coating layer thickness compared with the same product without a pre-coating layer of oil, whilst maintaining or even improving the ingredient functionality, or may provide a product having the same coating layer thickness but having an extremely leak-proof coating compared to the current standard coating resulting in a better retainment of the core material.
  • the traditional coating of a core material such as a functional ingredient, in which the surface of the functional ingredient is hydrophilic while the traditionally applied coating - applied as a fine spray of for example melted hardened triglyceride- is hydrophobic, makes adhesion and spreading of the coating material droplets ineffective. This could be a significant contribution to development of crater-like defects in the coating layer, in addition to physical irregularities.
  • the spreading and adhesion of the hydrophobic melt droplets of the coating on the pure hydrophilic surface of the core material may be a physical challenge, especially during the initial coating phase.
  • the present invention relates to a coated product comprising a core material, said core material being coated with at least one layer of pre-coating comprising oil and/or oil-like material, and with at least one layer of coating comprising solid fat.
  • the pre- coating is added in order to enhance the compatibility between the core material surface and the fat coating.
  • the invention in a second aspect, relates to a process for the preparation of a coated product as described in the present invention comprising the steps of spraying onto the core material to be coated at least one layer of pre-coating comprising oil and/or oil-like material, and at least one layer of coating comprising solid fat.
  • the invention in a third aspect, relates to a composition comprising a coated product as described herein.
  • the invention relates to the use of a coated product as described herein for delivering a material, such as a functional ingredient, to a composition.
  • Coated or "encapsulated” are well known in the art. Coating or encapsulation can be defined as the technology of packaging a substrate (solids, liquids, gases) within another material.
  • the material which has been entrapped is termed the “core material” or the “internal phase” while the coating or the encapsulating material is referred to as the coating material, the shell material or the carrier.
  • the term “solid fat” means that the fat is solid at a temperature above 30 °C.
  • oil-like material means a viscous liquid with a smooth sticky feel which enhances the compatibility between the core material surface, e.g. citric acid, and the coating material.
  • on a core basis means based on the weight of the core material.
  • the term "average particle size" is determined from a sieve analysis, where multiple sieves with different mesh sizes are used.
  • the core material is in the form of a solid granule.
  • the solid granule has an average particle size of 50-5000 ⁇ .
  • the solid granule has an average particle size of 100-400 ⁇ .
  • core material is a functional ingredient, preferably having a hydrophilic surface.
  • functional ingredients are ingredients selected from the group consisting of organic acids, enzymes, NaCI, NaHCC , sugar, a hydrocolloid, Betaine and combinations thereof.
  • the organic acid is selected from the group consisting of malic acid, citric acid, and combinations thereof.
  • the core material is coated in at least one layer of pre-coating comprising oil and/or oil-like material and in at least one layer of coating comprising solid fat.
  • the core material is coated in a pre-coating comprising oil(s) and in at least one layer of coating comprising solid fat.
  • the pre-coated oil and/or oil-like material are in the form of a fluid.
  • the solid fat may typically be applied as a fine spray of melted droplets which spread and solidifies immediately on the surface forming a continuous layer.
  • the layer of solid fat may be considered as one layer or as multiple layers. In one aspect, more than one layer such as two, three or four layers of different solid fats, as well as blends of solid fats may be applied. In a further aspect, one or more of the solid fat layer(s) are blends of different solid fats. In a further aspect, one or more emulsifiers are added to one or more of the solid fat coating layers.
  • emulsifiers to be added are glycol monostearate (PGMS), sorbitan tristearate (STS), lactylated monoglycerides (LACTEM), acetylated monoglycerides (ACETEM), unsaturated monoglycerides, saturated
  • a low amount of liquid fat may also be added to the solid fat melt, but the final coating must appear solid, i.e., the core must still appear free-flowing, and not agglomerated, after the pre-coating.
  • up to 20% (w/w) liquid fat is added to a solid melt.
  • the pre-coating comprising oil and/or oil-like material are always applied before the solid layer of coating comprising solid fat.
  • the solid fat is selected from the group consisting of hydrogenated or fractionated vegetable oil and animal fat and combinations thereof.
  • the solid fat has a melting point of 30-90°C such as 50-70 °C.
  • the layer comprising solid fat consist of at least 90% (w/w) solid fat, such as at least 95% (w/w), such as at least 99% (w/w). In one aspect, the layer comprising solid fat is free of oil and/or oil-like material .
  • the solid fat is selected from hydrogenated or fractionated vegetable oil.
  • the solid fat is hydrogenated vegetable oil.
  • Hydrogenation is a chemical process that adds hydrogen atoms to the available double bonds in the vegetable oil. As the degree of hydrogenation increases, the amount of saturated fats increases and mono and polyunsaturated fats decrease. Completely hydrogenated fat is solid at room temperature.
  • the hydrogenated vegetable oil is completely hydrogenated vegetable oil. Examples of such vegetable oils are, but not restricted to, canola oil, cottonseed oil, peanut oil, corn oil, olive oil, soybean oil, palm oil, rapeseed oil, and sunflower oil.
  • the solid fat is fractionated vegetable oil.
  • fractionated vegetable oil is fractionated palm oil or coconut oil.
  • oil refers to for example triglycerides that are liquid at temperatures of about or below 40°C.
  • oil-like material are different emulsifiers such as short-chained monoglycerides, polysorbate, and sorbitol.
  • the at least one layer of pre-coating comprising oil and/or oil-like material comprises at least 90% (w/w) oil(s) and/or oil-like material(s), such as at least 95% (w/w), such as at least 99% (w/w).
  • the layer of pre-coating comprising oil and/or oil-like material is 0.01 - 5% (w/w), preferably 0.4 - 0.8% (w/w) oil based on the core material.
  • a preferred oil is a triglyceride that are liquid at temperatures below 40°C, especially a medium-chain triglyceride.
  • Other oils may however also be usable, or even more efficient, for making a pre-coating.
  • standard plant oil such as rapeseed oil, sunflower oil, soybean oil, may be used although some addition of antioxidant(s) may be required.
  • MCT medium-chain triglyceride
  • MCFA medium-chain fatty acids
  • MCT's are composed of a glycerol backbone and three fatty acids. In the case of MCT's, 2 or 3 of the fatty acid chains attached to glycerol are medium-chain in length. Rich sources for commercial extraction of beneficial MCT's include palm kernel oil and coconut oil.
  • said coated product is composed of less than 2% (w/w) of said triglyceride.
  • said triglyceride is a vegetable triglyceride.
  • a leakier coated product may be desired, which means that the coating levels could be as low as for example 2% (w/w) solid coating. Also, other applications may require extreme leak-proof coating, so in some applications coating levels may be for example 60% (w/w) solid coating.
  • said coated product is composed of less than 60% (w/w) of coating. In one aspect said coated product is composed of less than 40% (w/w) of coating. In one aspect said coated product is composed of less than 30% (w/w) of said coating. In one aspect said coated product is composed of between 2% (w/w) and 60% (w/w) of said coating, such as between 5% (w/w) and 50% (w/w) of said coating. In one aspect said coated product is composed of between 15% (w/w) and 25% (w/w) of said coating.
  • the coated product is composed of between 2-60% (w/w) of said layer of pre- coating comprising oil and/or oil-like material .
  • the coated product is composed of less than 40% (w/w) of said layer of pre- coating comprising oil and/or oil-like material .
  • the coated product is composed of less than 30% (w/w) of said layer of coating comprising oil and/or oil-like material . In another aspect, the coated product is composed of between 15-25% (w/w) of said layer of pre-coating comprising oil and/or oil-like material .
  • the core material is in a particulate form.
  • the core material before coating has an average particle size of between 10 - 5000 ⁇ , such as between 50 - ⁇ and preferably between 100 - 600 ⁇ .
  • the coated product according to the present invention provides a sustainable release of the core material.
  • the inventive coating may be prepared by several methods known to the skilled person, such as fluidised bed coating.
  • Fluidised bed coating hot melt coating
  • the coating material is melted and sprayed onto the core material under conditions carefully controlled to ensure that the oil spreads, cools and sets immediately when impacting with the core material to be coated, thereby forming a layer-by-layer coating.
  • the process for the preparation of a coated product comprises the steps of spraying onto the core material to be coated at least one layer of pre-coating comprising oil and/or oil-like material, and at least one layer of coating comprising solid fat.
  • the pre-coating layer is applied before said layer of coating comprising solid fat.
  • the present inventors have found that by increasing the bed temperature (often also referred to as product-temperature or process-temperature) from about 46°C to 48°C, this resulted in a smooth surface. Even though this temperature increase may appear small, this increase, as it is shown in the examples, provided an improvement in surface appearance compared to coating at about 46°C.
  • the improved smoothness may be explained by the coating lipid melt having more time to spread before hardening after impact on the particle surface of the core material, thus successive coating layers can merge and smoothen better.
  • the material temperature (bed temperature) during spraying is above 46°C and below 50°C, such as above 47°C and below 49°C.
  • the present invention as disclosed herein also relates to a composition comprising a coated product.
  • This composition may be a foodstuff or feedstuff.
  • foodstuffs are meat products, bakery products, such as dough, or dairy products.
  • feedstuffs is shrimp feed.
  • the present invention relates to a dough comprising a coated product as described herein.
  • the invention relates to foodstuff or food products, such as cookies, crackers, baked tortilla (advantageously soft) and assorted baked goods which are sheeted, extruded, and/or laminated, or other related baked food products and/or fillings that contains the coated product of the invention, as well as means for preparing such a foodstuff or food product comprising, consisting essentially of or consisting of blending or mixing the coated product of the present invention to form a foodstuff or food product, as well as improved methods for allowing or improving the processability or for improving or increasing shelf life or for improving or enhancing organoleptic properties or mouthfeel or taste for such a foodstuff or food product comprising the inventive coated product.
  • the coated product of the invention is employed in the formulation of said bakery related items.
  • the coated product of the invention is added with the other ingredients (i. e. sugar, flour, water, leavening agents, flavors, etc.) at a level corresponding 0.2-2.0% (w/w) on flour basis and mixed to form dough.
  • the inventive coated product is used for delivering a functional ingredient to a foodstuff.
  • the inventive coated product as described herein may provide the required functional properties such as a reduction of pH when the functional ingredient is an acid.
  • the functionality of the coating of an organic acid is to retain the acid during dough making (which would otherwise make the dough hard and difficult to work), and yet to allow rapid release of the acid upon baking. It is thus important to have a good retainment of the organic acid in order to avoid leakage, and at the same time to have a cost effective product.
  • the coated product is used to deliver an organic acid, NaCI, NaHC03, sugar, a hydrocolloid, Betaine, and a combination thereof.
  • the core material to be delivered such as organic acid, NaCI, NaHCC , sugar, a hydrocolloid, Betaine, and a combination thereof, is in the form of a solid granule.
  • Said solid granule has an average particle size of between 10 - 5000 ⁇ , such as between 50 - 1000 ⁇ and preferably between 100 - 600 ⁇ .
  • the functional ingredient is an antimicrobial organic acid which provides the foodstuff with an extended shelf life.
  • the pH can be measured as one parameter.
  • Another parameter to measure is spoilage rate (e.g. number of tortillas spoiled after X days).
  • Embodiment 1 A coated product comprising a core material, said core material being coated with at least one layer of pre-coating comprising oil and/or oil-like material, and with at least one layer of coating comprising solid fat.
  • Embodiment 2 A coated product comprising a core material, said core material being coated with a pre-coating comprising oil-like material, and with at least one layer of coating comprising solid fat.
  • Embodiment 3 The coated product according to any one the previous
  • the core material is in the form of a solid granule.
  • Embodiment 4 The coated product according to embodiment 3, wherein the solid granule has an average particle size of between of 50-5000 ⁇ .
  • Embodiment 5 The coated product according to any one the previous
  • Embodiment 6 The coated product according to embodiment 5, wherein the functional ingredient has a hydrophilic surface.
  • Embodiment 7 The coated product according to any one the previous
  • the core material is selected from the group consisting of organic acids, enzymes, NaCI, NaHC03, sugar, a hydrocolloid, Betaine, and combinations thereof.
  • Embodiment 8 The coated product according to any one the previous
  • the core material is an organic acid selected from the group consisting of malic acid, citric acid, and combinations thereof.
  • Embodiment 9 The coated product according to any one the previous
  • the layer of coating comprising solid fat is composed of more than one, such as 2, 3 or 4 layers of different solid fats.
  • Embodiment 10 The coated product according to any one the previous
  • the layer of coating comprising solid fat is composed of a blend of two or more different solid fats.
  • Embodiment 11 The coated product according to any one the previous
  • solid fat is selected from the group consisting of emulsifiers, animal fat, hydrogenated vegetable oil, fractionated vegetable oil and combinations thereof.
  • Embodiment 12 The coated product according to any one the previous
  • the solid fat has a melting point between 30-90°C, such as between 50-70 °C.
  • Embodiment 13 The coated product according to any one the previous
  • Embodiment 14 The coated product according to any one the previous
  • solid fat is hydrogenated vegetable oil
  • Embodiment 15 The coated product according to any one the previous
  • oil and/or oil-like material are triglycerides.
  • Embodiment 16 The coated product according to any one the previous
  • oil and/or oil-like material are a medium-chain triglyceride (MCT).
  • MCT medium-chain triglyceride
  • Embodiment 17 The coated product according to any one the previous
  • triglyceride is a vegetable triglyceride.
  • Embodiment 18 The coated product according to any one of embodiments 1-17, wherein the layer of pre-coating comprising oil and/or oil-like material is 0.01 - 5% (w/w), preferably 0.4 - 0.8% (w/w) oil based on the core material.
  • Embodiment 19 The coated product according to any one the previous
  • coated product is composed of between 2-60% (w/w) of said layer of pre-coating comprising oil and/or oil-like material.
  • Embodiment 20 The coated product according to any one the previous
  • the coated product is composed of less than 40% (w/w) of said layer of pre-coating comprising oil and/or oil-like material.
  • Embodiment 21 The coated product according to any one the previous
  • the coated product is composed of less than 30% (w/w) of said layer of coating comprising oil and/or oil-like material.
  • Embodiment 22 The coated product according to any one the previous
  • coated product is composed of between 15-25% (w/w) of said layer of pre-coating comprising oil and/or oil-like material.
  • Embodiment 23 The coated product according to any one the previous
  • Embodiment 24 The coated product according to any one the previous
  • the core material before coating has an average particle size of between 10 - 5000 ⁇ , such as between 50 - 1000 ⁇ and preferably between 100 - 600 ⁇ .
  • Embodiment 25 The coated product according to any one the previous
  • Embodiment 26 The coated product according to any one the previous
  • coated product is prepared by fluidised bed coating.
  • Embodiment 27 The coated product according to any one the previous
  • Embodiment 28 A process for the preparation of a coated product as defined in any one of embodiments 1 to 27 comprising the steps of spraying onto the core material to be coated at least one layer of pre-coating comprising oil and/or oil-like material, and at least one layer of coating comprising solid fat, wherein the pre-coating is applied before said layer of coating comprising solid fat.
  • Embodiment 29 The process according to embodiment 28, wherein the spraying is by fluidised bed coating.
  • Embodiment 30 The process according to embodiments 28-29, wherein the core material temperature during spraying is above 46 and below 50°C, such as above 47 and below 49°C.
  • Embodiment 31 A composition comprising a coated product as described in any one of the embodiments 1 to 27.
  • Embodiment 32 The composition according to embodiment 31, wherein said composition is a food- or feedstuff.
  • Embodiment 33 The composition according to embodiment 32, wherein said foodstuff is a meat product, a bakery product, such as dough or a dairy product.
  • Embodiment 34 The composition according to embodiment 32, wherein said feedstuff is shrimp feed.
  • Embodiment 35 The composition according to embodiment 32, wherein said composition is a bakery product.
  • Embodiment 36 The composition according to embodiment 31, wherein said composition is selected from the group consisting of cookies, crackers, and tortilla.
  • Embodiment 37 The composition according to embodiment 31, wherein said composition is a dough.
  • Embodiment 38 Use of a coated product as described in embodiments 1 to 27 for delivering a material such as a functional ingredient to a composition as defined in any one the embodiments 31-35.
  • Embodiment 39 The use according to embodiment 38, wherein said core material is selected from the group consisting of an organic acid, NaCI, NaHC03, sugar, a
  • hydrocolloid hydrocolloid, Betaine, and a combination thereof.
  • Embodiment 40 The use according to embodiments 38-39, wherein said core material is in form of a solid granule.
  • Embodiment 41 The use according to embodiment 40, wherein said solid granule has an average particle size of between 10 - 5000 ⁇ , such as between 50 - 1000 ⁇ and preferably between 100 - 600 ⁇ .
  • Hot Melt Fluid Bed Coating The coating was performed in a fluid-bed hot melt coating process using an Aeromatic Fielder MP1 Pilot Plant unit.
  • the product chamber (lower cone) is 47.5cm high with base/top
  • the base is a 3-component sandwich comprised by a polyester membrane with 33 ⁇ openings (top); a metal membrane with 150 ⁇ openings (centre); and the standard metal plate (bottom) with 8% (w/w) opening.
  • Spray coating is performed through a two-fluid nozzle comprised by a Schlick nozzle (970-S4 1.0 mm internal diameter); Nozzle tip (downwards for counter-current spray) was positioned centred in the lowest position, 24.5cm from the base.
  • Citric acid in an amount and at a temperature as indicated in table 1 is introduced into the coating chamber of the microencapsulation unit and fluidized using a fluidizing air flow rate and a temperature as indicated in table 1.
  • the melt of the coating material is kept at the indicated temperature in table 1 and is then sprayed onto the fluidized bed of citric acid using a peristaltic pump and a two-fluid nozzle set as indicated in table 1.
  • the coating material is applied at the spray rate indicated in table 1 in such a way to form a continuous layer of coating around each individual particle as the coating spreads and solidifies on the particles. Sufficient coating is applied to reach a final coated product containing the indicated amount of coating and citric acid.
  • Citric acid Jungbunzlauer 4020, item 1211351
  • Table 1 General process parameters for hot melt coating Parameter Value
  • pH meter incl. printer calibrated with the following buffers:
  • Samples were prepared as shown in table 2. Parameters tested in this trial were the effect of the pre-coating on the coated product (no pre-coating, vs pre-coating with GRINDSTED® PS101 vs pre-coating with MCT oil) and bed temperature (46°C vs 48°C). Coating rate (450- 500g/h) and spray pressure (1.8bar) were kept constant. All samples (except the production sample ProtexlOO) were prepared at pilot scale using the Aeromatic-Fielder MP1 fluid bed. Results from dough stress test are represented with bars (Non-coated acid : pH ⁇ 3.9 after 6min) . Samples with only 20% (w/w) coating were made at both temperatures of 46°C and 48°C.
  • Samples without pre-coating (Table 2, sample 1 and 2), with pre-coating with GRINDSTED® PS101 (table 2, samples 3 and 4) and with pre-coating with triglyceride oil (Table 2, samples 5 and 6).
  • Samples without pre-coating and with pre-coating with GRINDSTED® PS101 work as a reference to the key samples with MCT [Medium chain triglyceride oil (MCT 60X)] pre- coating (Table 2, samples 5 and 6).
  • GRINDSTED® PS101 at 48°C shows a superior performance compared with all other samples, including the commercial ProtexlOO with 40% (w/w) coating, and also compared with the sample with 20% (w/w) coating processed at 48°C but without MCT pre-coating (table 2, sample2).
  • MCT pre-coating was performed at a low coating rate ( ⁇ 250g/g) followed by lOmin fluidisation before initiating coating with the solid coating material GRINDSTED® PS101, hydrogenated palm oil.
  • the spray rate and timing was considered beneficial in order to ensure good spreading of MCT oil on the whole surface.
  • MCT oil for pre-coating was very low, approx. 0.5% (w/w) MCT oil on citric acid basis, i.e. in the current pilot scale trials ⁇ 15g was added per 2800g citric acid. This amount was found to be a "safe level" of MCT oil to produce the desired effect, but without inducing severe agglomeration or even bed collapse.
  • the amount of MCT oil that can be added depends on the total surface area of the acid crystals, and will thus vary with particle size and surface morphology/microstructures.
  • Table 2 Results and parameters used in coating trials (samples 1-6). Parameters tested in this trial were the effect of pre-coating (none vs PS101 vs MCT oil) and bed temperature (46°C vs 48°C) when coating with GRINDSTED® PS101. Coating rate ( ⁇ 500g/h) and spray pressure (1.8bar) were kept constant. All samples (except the production sample
  • ProTexlOO were prepared at pilot scale using the Aeromatic-Fielder MP1 fluid bed.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne des produits revêtus contenant un revêtement de haute qualité comprenant au moins une couche de revêtement et une couche de pré-revêtement pour libération contrôlée d'un matériau central, un procédé de préparation de ceux-ci, une composition comprenant ledit produit revêtu, et leurs utilisations.
PCT/EP2017/050549 2016-01-14 2017-01-12 Revêtement d'agents fonctionnels WO2017121790A1 (fr)

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EP16151224.9 2016-01-14

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WO2017121790A1 true WO2017121790A1 (fr) 2017-07-20

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022026517A1 (fr) * 2020-07-30 2022-02-03 Blue Buffalo Enterprises, Inc. Aliment pour animaux de compagnie

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3852483A (en) * 1970-02-25 1974-12-03 Ralston Purina Co Intermediate moisture food with monoglyceride and propylene glycol preservative
US5023102A (en) * 1988-12-30 1991-06-11 Nabisco Brands, Inc. Method and composition for inhibiting fat bloom in fat based compositions and hard butter
WO2008064962A1 (fr) * 2006-12-01 2008-06-05 Nestec S.A. Composé d'enrobage avec des niveaux à teneur réduite en acides gras saturés

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3852483A (en) * 1970-02-25 1974-12-03 Ralston Purina Co Intermediate moisture food with monoglyceride and propylene glycol preservative
US5023102A (en) * 1988-12-30 1991-06-11 Nabisco Brands, Inc. Method and composition for inhibiting fat bloom in fat based compositions and hard butter
WO2008064962A1 (fr) * 2006-12-01 2008-06-05 Nestec S.A. Composé d'enrobage avec des niveaux à teneur réduite en acides gras saturés

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
KWAK H S ET AL: "MICROENCAPSULATION OF BETA-GALCTOSIDASE WITH FATTY ACID ESTERS", JOURNAL OF DAIRY SCIENCE, AMERICAN DAIRY SCIENCE ASSOCIATION, US, vol. 84, no. 7, 1 July 2001 (2001-07-01), pages 1576 - 1582, XP001081275, ISSN: 0022-0302, DOI: 10.3168/JDS.S0022-0302(01)74590-0 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022026517A1 (fr) * 2020-07-30 2022-02-03 Blue Buffalo Enterprises, Inc. Aliment pour animaux de compagnie

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