CA2493519A1 - Encapsulation of sensitive components using pre-emulsification - Google Patents

Encapsulation of sensitive components using pre-emulsification Download PDF

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Publication number
CA2493519A1
CA2493519A1 CA002493519A CA2493519A CA2493519A1 CA 2493519 A1 CA2493519 A1 CA 2493519A1 CA 002493519 A CA002493519 A CA 002493519A CA 2493519 A CA2493519 A CA 2493519A CA 2493519 A1 CA2493519 A1 CA 2493519A1
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CA
Canada
Prior art keywords
oil
film
emulsion
component
protein
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA002493519A
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French (fr)
Other versions
CA2493519C (en
Inventor
Bernhard H. Van Lengerich
Lily Leung
Steven C. Robie
Jamileh Lakkis
Young Kang
Thomas M. Jarl
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General Mills Inc
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Individual
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Publication of CA2493519A1 publication Critical patent/CA2493519A1/en
Application granted granted Critical
Publication of CA2493519C publication Critical patent/CA2493519C/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T428/00—Stock material or miscellaneous articles
    • Y10T428/29—Coated or structually defined flake, particle, cell, strand, strand portion, rod, filament, macroscopic fiber or mass thereof
    • Y10T428/2982—Particulate matter [e.g., sphere, flake, etc.]
    • Y10T428/2984—Microcapsule with fluid core [includes liposome]

Abstract

A stabilized emulsion is employed to produce shelf stable, controlled releas e, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitiv e encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component to form an emulsion. An antioxidant f or prevention of oxidation of the active, sensitive encapsulant, and a film- softening component or plasticizer for the film-forming component may be included in the emulsion. The emulsion is stabilized by subjecting it to homogenization. The pellets are produced by first reducing the water content of the stabilized emulsion so that the film-forming component forms a film around the oil droplets and encapsulates the encapsulant. In embodiments of the invention, the water content of the homogenized emulsion may be reduced by spray drying to produce a powder. In other embodiments of the invention, aft er homogenization, the water content of the emulsion may be reduced by admixing the emulsion with at least one matrix material to thereby encapsulate the fi lm- coated oil droplets within the matrix material. After the water content of t he emulsion is reduced, a protective coating is applied on the film-coated oil droplets to obtain pellets.

Claims (20)

1. A method for encapsulating an encapsulant, comprising:
admixing an oil component which comprises an encapsulant, with an aqueous component, and a film-forming component to form an emulsion, subjecting the emulsion to homogenization to obtain an oil-in-water emulsion comprising oil droplets wherein the oil droplets comprise the encapsulant and have a diameter of less than about 50 microns, and the film-forming component surrounds the oil droplets, admixing the emulsion with a plasticizable matrix material to form a dough, so that the film-forming component forms a film around the oil droplets and encapsulates said encapsulant, wherein said plasticizable matrix material is plasticized by said aqueous component to thereby encapsulate the film-coated oil droplets within the plasticized matrix material, forming the dough into pieces, and drying the pieces.
2. A method as claimed in claim 1 wherein said film-forming component comprises a protein.
3. A method as claimed in claim 2 wherein said protein is admixed with said aqueous component to form an aqueous protein solution having a protein content of from about to by weight to about 50% by weight, based upon the total weight of the aqueous component and the protein, and said protein solution is heated to denature the protein, the protein is at least substantially completely hydrated, and the hydrated, denatured protein is admixed with said oil component to form said emulsion.
4. A method as claimed in any one of claims 1-3 wherein said emulsion is formed in a high shear mixer and is then subjected to homogenization in a high pressure, multistage homogenizer.
5. A method as claimed in any one of claims 1-4 wherein at least substantially all of the oil droplets have a diameter of less than about 10 microns, said plasticizable matrix material is plasticizable by said aqueous component at a temperature which does not substantially destroy said encapsulant, and said admixing is under low shear and low temperature conditions to plasticize the plasticizable material without substantially destroying the encapsulant and without substantially gelatinizing or cooking the plasticizable matrix material.
6. A method as claimed in any one of claims 1-5 wherein said oil droplets have an oil droplet size of less than about 2 microns.
7. A method as claimed in claim 5 or 6 wherein said homogenizing is conducted at a pressure of at least about 2,000 psig.
8. A method as claimed in any one of claims 1-7 wherein said emulsion further comprises an antioxidant for said encapsulant, said antioxidant comprising at least one member selected from the group consisting of L-cysteine, ascorbic acid, tocopherol, and erythorbic acid, and a film-softening component or plasticizer for reducing brittleness of the film formed from said film-forming component.
9. A method as claimed in any one of claims 1-8 wherein said oil component comprises at least one member selected from the group consisting of castor oil, oil containing omega-3 or omega-6 fatty acids, fat-soluble vitamins, gamma linoleic acid, cod liver oil, flavorants, fragrances, active-ingredient containing plant extracts, oil-soluble agricultural components, oil-soluble pharmaceutical components, and oil-soluble bioactive components.
10. A method as claimed in any one of claims 1-9 wherein said encapsulant comprises at least one member selected from the group consisting of pharmaceutical compositions, pharmaceutical compounds, nutraceutical compositions, neutraceutical compounds, nutritional components, biologically active components, flavorants, flavorant compositions, fragrances, fragrance compositions, and detergents.
11. A method as claimed in any one of claims 1-10 wherein said oil component comprises an oil containing omega-3 fatty acids.
12. A method as claimed in any one of claims 1-11 wherein said film-forming component comprises a whey protein isolate.
13. A method as claimed in any one of claims 1-12 wherein said admixing of the emulsion and the plasticizable matrix material is performed in an extruder, the dough is extruded through a die to obtain an extrudate, the extrudate is cut into pieces, and the pieces are surface dried.
14. A method as claimed in any one of claims 1-13 wherein a protective coating is applied to the pieces to obtain pellets, and said pellets are dried.
15. A method as claimed in any one of claims 1-14 wherein said matrix material comprises at least one member selected from the group consisting of durum wheat flour, gluten, whey protein isolate, wheat protein, modified or pregelatinized starches, and hydrocolloids.
16. A method as claimed in any one of claims 1-15 wherein the moisture content of the dough is less than about 60% by weight and greater than about 5% by weight, based upon the weight of the dough and the amount of said matrix material is about 60% by weight to about 95% by weight, based upon the weight of the final product.
17. A method as claimed in claim 13 wherein said extrudate has a moisture content of from about 15% by weight to about 50% by weight, and an oil content of from about 1%
by weight to about 35% by weight, based upon the weight of the extrudate.
18. A method as claimed in any one of claims 1-10 and 13-17 wherein said matrix material comprises at least one member selected from the group consisting of durum wheat flour, gluten, whey protein isolate, dairy protein, and wheat protein, said oil component comprises an oil containing omega-3 fatty acids, and said film-forming component comprises a whey protein isolate or a wheat protein isolate.
19. An edible product for human or animal consumption comprising an encapsulated product, said encapsulated product being obtained by the method of any one of claims 1-18.
20. An edible product comprising pellets or clusters wherein each pellet or cluster comprises a plasticized matrix material which encapsulates a plurality of film-coated oil droplets, said oil droplets comprising an oil containing omega-3 fatty acids, the oil droplets having a diameter of less than about 50 microns and being encapsulated in a film-forming protein, wherein the matrix material comprises at least one member selected from the group consisting of durum wheat flour, gluten, and wheat protein.
CA2493519A 2002-07-24 2003-06-17 Encapsulation of sensitive components using pre-emulsification Expired - Lifetime CA2493519C (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US10/205,146 US7431986B2 (en) 2002-07-24 2002-07-24 Encapsulation of sensitive components using pre-emulsification
US10/205,146 2002-07-24
PCT/US2003/019028 WO2004009054A2 (en) 2002-07-24 2003-06-17 Encapsulation of sensitive components using pre-emulsification

Publications (2)

Publication Number Publication Date
CA2493519A1 true CA2493519A1 (en) 2004-01-29
CA2493519C CA2493519C (en) 2010-08-24

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Family Applications (1)

Application Number Title Priority Date Filing Date
CA2493519A Expired - Lifetime CA2493519C (en) 2002-07-24 2003-06-17 Encapsulation of sensitive components using pre-emulsification

Country Status (9)

Country Link
US (1) US7431986B2 (en)
EP (1) EP1526782B1 (en)
AT (1) ATE446684T1 (en)
CA (1) CA2493519C (en)
DE (1) DE60329847D1 (en)
DK (1) DK1526782T3 (en)
ES (1) ES2334993T3 (en)
PT (1) PT1526782E (en)
WO (1) WO2004009054A2 (en)

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AU2003243612A1 (en) 2004-02-09
EP1526782A2 (en) 2005-05-04
US20040017017A1 (en) 2004-01-29
DE60329847D1 (en) 2009-12-10
US7431986B2 (en) 2008-10-07

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