CA1085685A - Method of encapsulating water-soluble material - Google Patents
Method of encapsulating water-soluble materialInfo
- Publication number
- CA1085685A CA1085685A CA276,982A CA276982A CA1085685A CA 1085685 A CA1085685 A CA 1085685A CA 276982 A CA276982 A CA 276982A CA 1085685 A CA1085685 A CA 1085685A
- Authority
- CA
- Canada
- Prior art keywords
- water
- oil
- soluble
- soluble material
- wall
- 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.)
- Expired
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Classifications
-
- 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
- B01J13/06—Making microcapsules or microballoons by phase separation
- B01J13/12—Making microcapsules or microballoons by phase separation removing solvent from the wall-forming material solution
- B01J13/125—Making microcapsules or microballoons by phase separation removing solvent from the wall-forming material solution by evaporation of the solvent
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Manufacturing Of Micro-Capsules (AREA)
Abstract
METHOD OF ENCAPSULATING WATER-SOLUBLE MATERIALS
Abstract of the Disclosure Water-soluble materials are encapsulated in water-soluble wall-forming materials by initially emulsifying them in a water-insoluble oil using a specific surfactant - polyoxyethylene (20) sorbitan tristearate. The emulsion is then suspended in an aqueous solution of a wall-former such as starch and spray dried.
Abstract of the Disclosure Water-soluble materials are encapsulated in water-soluble wall-forming materials by initially emulsifying them in a water-insoluble oil using a specific surfactant - polyoxyethylene (20) sorbitan tristearate. The emulsion is then suspended in an aqueous solution of a wall-former such as starch and spray dried.
Description
Thi5 in~ention relates to a novel method of encapsulating water~soluble material~ in water~oluble encapsulants via a spray drying technique.
It is known to encapsulate a variety of materials in water-soluble matrix-forming polymers such as gum arabic, starch, pec-tin, casein, gum tragacanth and gelatin. In most o the known càses, the encapsulation is carried out by dispersing the matexial to be encapsulated in a solution of the wall-forming polymer in a , solvent which is not a solvent for the material being encapsulated.
10 Upon drying of this dispersion or emulsion, the wall-forming materia~ forms the desired protective shell about the oil droplet. ~ ~-Upon removal of the sol~ent, encapsulated small particles are re-covered.
- The procedure which has just been described is useful only with materials which are not soluble in the solution of wall- -forming material. I the encapsulate and the wall-former are mut-ually soluble, coprecipitation takes place upon removal of the water phase with the result that the material sought to be pro-tected by encapsulation is distributed relatively uniformly ~
20 throughout a matrix rather than being encapsulated. In such a ~;
case, the encapsulate is readily extracted from the matrix and, even worse, any volatile components of the encapsulate can easily evaporate out of the matrix either during the drying step or in storage.
U.S. patent 3,539,465 teaches encapsulating water-soluble materials in a water~soluble wall-forming polymer via a coacerva-tion process. In this method the water-soluble encapsulate is emulsified in a water-i~iclcible oil such as a vegetable, animal or mineral oil with the assistance of a surfactant. The resulting 30 emulsion is then dispersed in a solution of the wall-forming poly-mer and caused to coacervate by addition of appropriate agents whereby liquid-liquid phase separation takes place, forming poly-mer rich droplets dispersed in polymer~poor solution as a contin-uous phase. The polymer~rich coacervate must then be hardened,
It is known to encapsulate a variety of materials in water-soluble matrix-forming polymers such as gum arabic, starch, pec-tin, casein, gum tragacanth and gelatin. In most o the known càses, the encapsulation is carried out by dispersing the matexial to be encapsulated in a solution of the wall-forming polymer in a , solvent which is not a solvent for the material being encapsulated.
10 Upon drying of this dispersion or emulsion, the wall-forming materia~ forms the desired protective shell about the oil droplet. ~ ~-Upon removal of the sol~ent, encapsulated small particles are re-covered.
- The procedure which has just been described is useful only with materials which are not soluble in the solution of wall- -forming material. I the encapsulate and the wall-former are mut-ually soluble, coprecipitation takes place upon removal of the water phase with the result that the material sought to be pro-tected by encapsulation is distributed relatively uniformly ~
20 throughout a matrix rather than being encapsulated. In such a ~;
case, the encapsulate is readily extracted from the matrix and, even worse, any volatile components of the encapsulate can easily evaporate out of the matrix either during the drying step or in storage.
U.S. patent 3,539,465 teaches encapsulating water-soluble materials in a water~soluble wall-forming polymer via a coacerva-tion process. In this method the water-soluble encapsulate is emulsified in a water-i~iclcible oil such as a vegetable, animal or mineral oil with the assistance of a surfactant. The resulting 30 emulsion is then dispersed in a solution of the wall-forming poly-mer and caused to coacervate by addition of appropriate agents whereby liquid-liquid phase separation takes place, forming poly-mer rich droplets dispersed in polymer~poor solution as a contin-uous phase. The polymer~rich coacervate must then be hardened,
- 2 - ~
'~? ~
.~8S6~5 usually by addition of a hardening agent, but sometLmes by means of tempera-ture adjustm~nts, prior to removal from the continuous aqueous system.
In accordance with the present invention, it has been found that, by making use of a specific nonionic surfactant, it is possible to effect encapsulation of water-soluble materials or materials having a significant water-soluble fraction, in water-soluble wall-forming polymer~ without the necessity of going through the manipulative steps required in a coacervation process.
Specifically, the invention provides a method of encapsulating a liquid water-soluble material in a water-soluble, wall-forming polYmer, which method comprises emulsifying the liquid water-soluble material in a non-polar, water-immiscible oil to form an emulsion in which the oil is the continuous phase, using, as an emulsifier, polyoxyethylene (20) sorbitan tristearate, dispersing the resultant emulsion in an aqueous solution of a wall~forming polymer which is insoluble in the said non-polar, water-immiscible oil and spray drying the dispersion under conditions whereby substantially all water is removed and the water-soluble material is encapsulated.
In carrying out the process of the invention, it has been found that the surfactant employed to emulsify the water-soluble material in the water-immiscible oil is highly critical. Of the commercially available nonionic surfactants, only the specifiea ethoxylated sorbit~n tristearate has been found effective. The designation polyoxyethylene (20) indicates that each mole of sorbitan tristearate contains about 20 moles of ethylene oxide. The ; ethoxylated sorbitan tristearate useful in this invention is commercially available under the trade names "Tween* 65" by ICI A~erica, Inc. and "Durfax*
65" by Durkee-Glidden Corp. In the first operative step of the invention, the water-soluble material to be encapsulated is emNlsified in a non-polar, water-i~miscible oil. Substantially any non-polar, water-immiscible oil can be employed, depending upon the application contemplated for the encapsulated material. m us, various vegetable oils, such as coconut oil, corn oil and sunflower oil, as well as mineral oils, can be employed.
~Trade Mark
'~? ~
.~8S6~5 usually by addition of a hardening agent, but sometLmes by means of tempera-ture adjustm~nts, prior to removal from the continuous aqueous system.
In accordance with the present invention, it has been found that, by making use of a specific nonionic surfactant, it is possible to effect encapsulation of water-soluble materials or materials having a significant water-soluble fraction, in water-soluble wall-forming polymer~ without the necessity of going through the manipulative steps required in a coacervation process.
Specifically, the invention provides a method of encapsulating a liquid water-soluble material in a water-soluble, wall-forming polYmer, which method comprises emulsifying the liquid water-soluble material in a non-polar, water-immiscible oil to form an emulsion in which the oil is the continuous phase, using, as an emulsifier, polyoxyethylene (20) sorbitan tristearate, dispersing the resultant emulsion in an aqueous solution of a wall~forming polymer which is insoluble in the said non-polar, water-immiscible oil and spray drying the dispersion under conditions whereby substantially all water is removed and the water-soluble material is encapsulated.
In carrying out the process of the invention, it has been found that the surfactant employed to emulsify the water-soluble material in the water-immiscible oil is highly critical. Of the commercially available nonionic surfactants, only the specifiea ethoxylated sorbit~n tristearate has been found effective. The designation polyoxyethylene (20) indicates that each mole of sorbitan tristearate contains about 20 moles of ethylene oxide. The ; ethoxylated sorbitan tristearate useful in this invention is commercially available under the trade names "Tween* 65" by ICI A~erica, Inc. and "Durfax*
65" by Durkee-Glidden Corp. In the first operative step of the invention, the water-soluble material to be encapsulated is emNlsified in a non-polar, water-i~miscible oil. Substantially any non-polar, water-immiscible oil can be employed, depending upon the application contemplated for the encapsulated material. m us, various vegetable oils, such as coconut oil, corn oil and sunflower oil, as well as mineral oils, can be employed.
~Trade Mark
- 3 -" ~V8S68~;
The polyoxyethylene ~20) sorbitan tristearate i9 preferably dis- ~.
persed in the oil in a surfactan~ to oil ratio of about 1/1 to 2/1 by weight.
Blending is carried out with agitation at a temperature - 3a :~
o about 40 to S0C, ~ime and temperature o~ blendiny are not particularly signiicant so long as they are sufficient to assure homogeneous dispersion of surfactant throughout the oil phase.
When the water~immiscible oil and the polyoxyethylene ~20) sorbitan tristearate are thoroughly blended, the water-soluble material is added to the oil/surfactant dispersion, again with agitation, until all of the water-soluble material is taken up in the surfactant droplets to form an emulsion wherein the oil is the continuous phase. Blending can be accomplished at tempera-10 tures up to about 50C., depending upon the volatilit~ of thewater-soluble material, In both of the blending steps employed in the preparation of the emulsion of water-soluble material in water-immiscible oil, it is preferred that blending be carried out with a relatively high degree of shear in order that the sur-factant droplets be as small and finely dispersed as possible.
~ f the water-soluble material to be encapsulated is a norm-ally liquid~material, it can be added directly to the oil-surfac- ~ `~
tant blend for emulsification. If it is a normally solid mate-rial, it can first be dissolved in water. In this case, it is ~ ;~
20 preferable to usethe minimum amount of water that is effective toaccomplish dissolution.
The amount of water-soluble material included in the oil phase is determined by the amount that the surfactant is capable of retaining in suspension. This will, of course, vary with dif-ferent water-soluble materials. Generally, the amount will be about 50 to 95% total water-soluble material ~including solvent water, if any) in the oil, based on the total weight of the oil phase. It will be recognized that the lower limit is not critical except for economic reasons.
The emulsion of water-soluble material in oil is thPn added to an aqueous solution of a wall forming polymer and blended thoroughly to disperse the oil emulsion throughout the solution.
The wall-forming material is a water-soluble, oil-insoluble poly-meric material capable of forming a film. Starch and modified starches, gum arabic~ carboxymethyl cellulose and gum tragacanth are typical wall-forming materials which can be employed. These can all be used alone or in combination with each other or with other materials as, e.g., lower molecular weight polyhydroxy com-pounds such as maltose, dextrose, sucrose and the like.
Most of the water-soluble, wall-forming materials possess inherently some emulsifying properties. If the wall-forming mate-rial being used possesses no or insufficient emulsifying proper-ties, a minor amount of another known emulsifier can be added to 10 the solution. The emulsification capacity need be only sufficient to assure that the oil phase can be dispersed as small droplets and is stable enough that the emulsion will not invert prior to water removal.
At this point, the only step remaining to complete the en-capsulation is spray drying, No other manipulative steps, such as ; addition of an electrolyte or other precipitating or coacervation aid are required. Removal of water via spray drying deposits a film of wall-forming material on the oil droplet.
Any suitable spray drying e~uipment can be used in accord-20 ance with techniques well known to those skilled in this art. Con-ditions of spray drying can be selected to yield dried powder par-ticles of substantially, any desired size. Drying is normally `
accomplished at dryer inlet temperatures between about 140 and 250C. and out temperature between about 70 and 90C., depending upon the wall-forming matexial being employed, the volatility of the encapsulate, and other factors. ~-The proportion of encapsula~ed material (oil plus surfac-tant plus water-soluble material) to encapsulant can vary widely from about 1% to about 80~ by weight, The principal benefits of `
30 the invention so far as good yields and low extractable oil as de-fined below ars concerned are realized when the encapsulated mate-rial amounts to about 1 to 50% of the product.
The effectiveness of the process is evaluated principally through dryer yield (TDY) and storage stability of the products.
~ 5 -In both areas the products of thi~ invention are ~uite good.
By yield is meant the ratio of the weight of product re-covered from the spray drying operation to the weight of the in-gredients introduced into the tower in the emulsion other than the solvent water, i.e., the ratio of product recovered to encapsula-ting agent and oil introduced into the dryer The method of the invention can be employed to encapsulate a wide variety of commercial materials. One area in which the method is particularl~ useful is flavors and fragrances for use in oods, 10 beverages, cosmetics, detergents and personal are products. Other types of water-soluble products which can be encapsulated include, e.g., agricul~ural chemicals, vitamins and other pharmaceutical products, and various pesticides.
Example 1 About 3.3 grams of coconut oil and 6.7 grams of sorbitan tri-stearate plus 20 moles ethylene oxide ~Tween 65) were blended with agitation at about 45C. for about 15 30 minutes until smooth. The blend ~as cooled to room temperature with continued agitation. At -`room temperature 90 g. of an imitation sherry wine flavor contain-20 ing, among other things, 30% by weight of acetic acid, was added.
With the mixture at room temperature, agi~ation was continued until the sherry wine flavor was completely dispersed throughout the oil-surfactant mixture and taken up by the surfactant droplets. A
clear, thin liquid was present at this point. When one drop of this liquid was added to an excess volume of water, the drop did not disperse. A white, opaque film formed around the droplet with no visible sign of components leaching out into the aqueous phase.
.
;About 100 g. of the clear liquid oil-surfactant flavor mix-;~- ture was added to a solution containing 400 g. water and 400 g. of 30 a 3/1 by weight mixture or corn starch having a 10% dextrose equi-valent and a chemically modified starch prepared from ungelatinized starch acid ester of substituted dicarboxylic acid represented by formula O R' Starch-O-C- R~COOH
- 6 ~
where R is di~ or trimethylene and R' is alkylr alkenyl, aralkyl and aralkenyl, This mixture was emulsified under shear conditions to reduce droplet size to about 1 to 2 microns~ -Upon spray drying of the emulsion at about 180~ inlet and 80C. outlet temperature, a dry free-flowing powder was recovered.
Yield of encapsulated product was about 87%.
The odor intensity of the encapsulated dry sherry wine ~lavor was substantially suppressed when compared with the liquid flavor-ing material. Upon dissolving in water to form a sherry wine 10 drink, the organoleptic qualities of the product were found to be excellent and comparable to those of the initial liquid product.
A parallel experiment was conducted in which the flavorant was encapsulated using propylene glycol as the oil phase (the flavor was not sufficiently soluble to be encapsulated in coconut oil) without the assistance of the ethoxylated sorbitan tristear-- ate surfactant. The attempted flavor load was 12.5% but this material yielded only 70% through the dryer yield. Its organolep-tic properties were considerably inferior to those of the material prepared according to this invention at equivalent theoretical 20 flavor strengths. The odor intensity of this dry product, al-though it contained only about half the amount of active flavor- -' ant, was significantly higher than that of the product prepared '' - according to the invention with the sùrfactant incorporated there-in, indicating that encapsulation and entrapment of the flavor was less efficient without the surfactant. ~
- Example 2 ~';
A natural maple flavor extract was emulsified in coconut oil in a fashion similar to that described in Example 1. In this case the oil phase consisted of 11 parts of coconut oil, 22 parts . .~.. : .
30 Tween 65 and about 67 parts of the maple flavor extract. The oil phase was dispersed in 254 parts of an a~ueous solution of the mixed starches described in Example 1 and then spray dried at 180 ~`
- inlet and 80 outlet temperature. Encapsulated small particles were recovered. The yield and the flavor characteristics were ~ 7 -S
comparabl~ to those of the unencapsulated maple flavor.
A parallel experiment was performed in which the same flavor material was encapsulated in the same starch without the assist-ance of the coconut oil and the surfactant. A product having ap-proximately 25% flavor load was recovered at a 50% yield. The product prepared according to the invention was judged to have about 2.5-3 times the flavor impact of the control sample indicat-ing that some important components of the flavor were lost during encapsulation of the control.
Example 3 Using substantially the same procedures usedin Examples 1 and 2, a core ma~erial containing about 93.7% of an imitation honey ; flavor, 4.2% sùrfactant and 2.1% coconut oil was prepared. This material was emulsified in the modified starch and spray dried ;
yielding about 84% of a product containing about 31% of the imita-tion honey flavor. This material was judged to have about ten , times the organoleptic flavor strength of a control material en-capsulated without the aid of the surfactant and the coconut oil which yielded an 80% through the drier yield.
- 20 Exam~les 4 - 7 -., Using the procedures outlined in Example 1 above, the fol-lowing materials, each containing a substantial water-soluble fraction, were encapsulated.
Table ` ` % Sur-Ex Oil fact~
; No Materlal %* Phase tant* Intended A~plication
The polyoxyethylene ~20) sorbitan tristearate i9 preferably dis- ~.
persed in the oil in a surfactan~ to oil ratio of about 1/1 to 2/1 by weight.
Blending is carried out with agitation at a temperature - 3a :~
o about 40 to S0C, ~ime and temperature o~ blendiny are not particularly signiicant so long as they are sufficient to assure homogeneous dispersion of surfactant throughout the oil phase.
When the water~immiscible oil and the polyoxyethylene ~20) sorbitan tristearate are thoroughly blended, the water-soluble material is added to the oil/surfactant dispersion, again with agitation, until all of the water-soluble material is taken up in the surfactant droplets to form an emulsion wherein the oil is the continuous phase. Blending can be accomplished at tempera-10 tures up to about 50C., depending upon the volatilit~ of thewater-soluble material, In both of the blending steps employed in the preparation of the emulsion of water-soluble material in water-immiscible oil, it is preferred that blending be carried out with a relatively high degree of shear in order that the sur-factant droplets be as small and finely dispersed as possible.
~ f the water-soluble material to be encapsulated is a norm-ally liquid~material, it can be added directly to the oil-surfac- ~ `~
tant blend for emulsification. If it is a normally solid mate-rial, it can first be dissolved in water. In this case, it is ~ ;~
20 preferable to usethe minimum amount of water that is effective toaccomplish dissolution.
The amount of water-soluble material included in the oil phase is determined by the amount that the surfactant is capable of retaining in suspension. This will, of course, vary with dif-ferent water-soluble materials. Generally, the amount will be about 50 to 95% total water-soluble material ~including solvent water, if any) in the oil, based on the total weight of the oil phase. It will be recognized that the lower limit is not critical except for economic reasons.
The emulsion of water-soluble material in oil is thPn added to an aqueous solution of a wall forming polymer and blended thoroughly to disperse the oil emulsion throughout the solution.
The wall-forming material is a water-soluble, oil-insoluble poly-meric material capable of forming a film. Starch and modified starches, gum arabic~ carboxymethyl cellulose and gum tragacanth are typical wall-forming materials which can be employed. These can all be used alone or in combination with each other or with other materials as, e.g., lower molecular weight polyhydroxy com-pounds such as maltose, dextrose, sucrose and the like.
Most of the water-soluble, wall-forming materials possess inherently some emulsifying properties. If the wall-forming mate-rial being used possesses no or insufficient emulsifying proper-ties, a minor amount of another known emulsifier can be added to 10 the solution. The emulsification capacity need be only sufficient to assure that the oil phase can be dispersed as small droplets and is stable enough that the emulsion will not invert prior to water removal.
At this point, the only step remaining to complete the en-capsulation is spray drying, No other manipulative steps, such as ; addition of an electrolyte or other precipitating or coacervation aid are required. Removal of water via spray drying deposits a film of wall-forming material on the oil droplet.
Any suitable spray drying e~uipment can be used in accord-20 ance with techniques well known to those skilled in this art. Con-ditions of spray drying can be selected to yield dried powder par-ticles of substantially, any desired size. Drying is normally `
accomplished at dryer inlet temperatures between about 140 and 250C. and out temperature between about 70 and 90C., depending upon the wall-forming matexial being employed, the volatility of the encapsulate, and other factors. ~-The proportion of encapsula~ed material (oil plus surfac-tant plus water-soluble material) to encapsulant can vary widely from about 1% to about 80~ by weight, The principal benefits of `
30 the invention so far as good yields and low extractable oil as de-fined below ars concerned are realized when the encapsulated mate-rial amounts to about 1 to 50% of the product.
The effectiveness of the process is evaluated principally through dryer yield (TDY) and storage stability of the products.
~ 5 -In both areas the products of thi~ invention are ~uite good.
By yield is meant the ratio of the weight of product re-covered from the spray drying operation to the weight of the in-gredients introduced into the tower in the emulsion other than the solvent water, i.e., the ratio of product recovered to encapsula-ting agent and oil introduced into the dryer The method of the invention can be employed to encapsulate a wide variety of commercial materials. One area in which the method is particularl~ useful is flavors and fragrances for use in oods, 10 beverages, cosmetics, detergents and personal are products. Other types of water-soluble products which can be encapsulated include, e.g., agricul~ural chemicals, vitamins and other pharmaceutical products, and various pesticides.
Example 1 About 3.3 grams of coconut oil and 6.7 grams of sorbitan tri-stearate plus 20 moles ethylene oxide ~Tween 65) were blended with agitation at about 45C. for about 15 30 minutes until smooth. The blend ~as cooled to room temperature with continued agitation. At -`room temperature 90 g. of an imitation sherry wine flavor contain-20 ing, among other things, 30% by weight of acetic acid, was added.
With the mixture at room temperature, agi~ation was continued until the sherry wine flavor was completely dispersed throughout the oil-surfactant mixture and taken up by the surfactant droplets. A
clear, thin liquid was present at this point. When one drop of this liquid was added to an excess volume of water, the drop did not disperse. A white, opaque film formed around the droplet with no visible sign of components leaching out into the aqueous phase.
.
;About 100 g. of the clear liquid oil-surfactant flavor mix-;~- ture was added to a solution containing 400 g. water and 400 g. of 30 a 3/1 by weight mixture or corn starch having a 10% dextrose equi-valent and a chemically modified starch prepared from ungelatinized starch acid ester of substituted dicarboxylic acid represented by formula O R' Starch-O-C- R~COOH
- 6 ~
where R is di~ or trimethylene and R' is alkylr alkenyl, aralkyl and aralkenyl, This mixture was emulsified under shear conditions to reduce droplet size to about 1 to 2 microns~ -Upon spray drying of the emulsion at about 180~ inlet and 80C. outlet temperature, a dry free-flowing powder was recovered.
Yield of encapsulated product was about 87%.
The odor intensity of the encapsulated dry sherry wine ~lavor was substantially suppressed when compared with the liquid flavor-ing material. Upon dissolving in water to form a sherry wine 10 drink, the organoleptic qualities of the product were found to be excellent and comparable to those of the initial liquid product.
A parallel experiment was conducted in which the flavorant was encapsulated using propylene glycol as the oil phase (the flavor was not sufficiently soluble to be encapsulated in coconut oil) without the assistance of the ethoxylated sorbitan tristear-- ate surfactant. The attempted flavor load was 12.5% but this material yielded only 70% through the dryer yield. Its organolep-tic properties were considerably inferior to those of the material prepared according to this invention at equivalent theoretical 20 flavor strengths. The odor intensity of this dry product, al-though it contained only about half the amount of active flavor- -' ant, was significantly higher than that of the product prepared '' - according to the invention with the sùrfactant incorporated there-in, indicating that encapsulation and entrapment of the flavor was less efficient without the surfactant. ~
- Example 2 ~';
A natural maple flavor extract was emulsified in coconut oil in a fashion similar to that described in Example 1. In this case the oil phase consisted of 11 parts of coconut oil, 22 parts . .~.. : .
30 Tween 65 and about 67 parts of the maple flavor extract. The oil phase was dispersed in 254 parts of an a~ueous solution of the mixed starches described in Example 1 and then spray dried at 180 ~`
- inlet and 80 outlet temperature. Encapsulated small particles were recovered. The yield and the flavor characteristics were ~ 7 -S
comparabl~ to those of the unencapsulated maple flavor.
A parallel experiment was performed in which the same flavor material was encapsulated in the same starch without the assist-ance of the coconut oil and the surfactant. A product having ap-proximately 25% flavor load was recovered at a 50% yield. The product prepared according to the invention was judged to have about 2.5-3 times the flavor impact of the control sample indicat-ing that some important components of the flavor were lost during encapsulation of the control.
Example 3 Using substantially the same procedures usedin Examples 1 and 2, a core ma~erial containing about 93.7% of an imitation honey ; flavor, 4.2% sùrfactant and 2.1% coconut oil was prepared. This material was emulsified in the modified starch and spray dried ;
yielding about 84% of a product containing about 31% of the imita-tion honey flavor. This material was judged to have about ten , times the organoleptic flavor strength of a control material en-capsulated without the aid of the surfactant and the coconut oil which yielded an 80% through the drier yield.
- 20 Exam~les 4 - 7 -., Using the procedures outlined in Example 1 above, the fol-lowing materials, each containing a substantial water-soluble fraction, were encapsulated.
Table ` ` % Sur-Ex Oil fact~
; No Materlal %* Phase tant* Intended A~plication
4 St. John's bread 78.9 Coconut 14.5 Tobacco flavoring flavor oil
5 Naringin flavor 74.2 " 17.2 Beverage powder substitute
6 Spearmint flavor 90.O " 10.0 Chewing gum
7 Potato flavor 50.0 " 37.6 Instant mashed potato mix - * Based on total oil phase -~
- Exam A mixture was prepared comprising about 88 parts by weight of coconut oil and 12 parts of a commercial water-soluble mustard flavoring material. One hundred parts of this mixture was mixed 56~5 -thoroughly with 17~6 parts of polyoxyethylene ~20) sorbitan tri~
stearate until a smooth emulsion was formed.
The emulsion was added to a starch solution and spray dried as taught in Example 1. Simultaneously, a portion of the oil/
flavor mixture without the emulsifier was added to an identical starch solution in the same proportions of oil and flavor to starch and spray dried.
Specimens of each of the spray dried products were agitated gently in trichlorofluoromethane ~CC13F) for 10 minutes at 20C.
10 and the amount of flavor extracted therefrom was determined. The product prepared according to the invention was found to have only about 1.8% extractable oil (also sometimes referred to as "surface oil"). The product prepared wi-thout the polyoxyethylene (20) sor-bitan tristearate had 8.6% extractable oil.
In addition to the lower level of surface oil associated with the product prepared according to the invention, it was noted that the dry powder had no discernible mustard odor. By contrast, the product prepared without polyoxyethylene (20) sorbitan tri-~ .
stearate had a very distinct, pungent mustard odor associated with ; 20 it.
;i ExamE~e 9 The procedure of Example 8 was repeated with a mixture of 85 parts of hydrogenated~fractionated vegetable oil having a melt- ~'~
; ing point between 59 and 67F., and 15 parts of the water-soluble mustard flavoring material. This was emulsified with about 17 parts polyoxyethylene (20) sorbitan tristearate, mixed with the starch solution and spray dried.
The dry product exhibited no mustard odor but, when added to ~- water, a strong mustard flavor and odor was released.
_ g ~
- Exam A mixture was prepared comprising about 88 parts by weight of coconut oil and 12 parts of a commercial water-soluble mustard flavoring material. One hundred parts of this mixture was mixed 56~5 -thoroughly with 17~6 parts of polyoxyethylene ~20) sorbitan tri~
stearate until a smooth emulsion was formed.
The emulsion was added to a starch solution and spray dried as taught in Example 1. Simultaneously, a portion of the oil/
flavor mixture without the emulsifier was added to an identical starch solution in the same proportions of oil and flavor to starch and spray dried.
Specimens of each of the spray dried products were agitated gently in trichlorofluoromethane ~CC13F) for 10 minutes at 20C.
10 and the amount of flavor extracted therefrom was determined. The product prepared according to the invention was found to have only about 1.8% extractable oil (also sometimes referred to as "surface oil"). The product prepared wi-thout the polyoxyethylene (20) sor-bitan tristearate had 8.6% extractable oil.
In addition to the lower level of surface oil associated with the product prepared according to the invention, it was noted that the dry powder had no discernible mustard odor. By contrast, the product prepared without polyoxyethylene (20) sorbitan tri-~ .
stearate had a very distinct, pungent mustard odor associated with ; 20 it.
;i ExamE~e 9 The procedure of Example 8 was repeated with a mixture of 85 parts of hydrogenated~fractionated vegetable oil having a melt- ~'~
; ing point between 59 and 67F., and 15 parts of the water-soluble mustard flavoring material. This was emulsified with about 17 parts polyoxyethylene (20) sorbitan tristearate, mixed with the starch solution and spray dried.
The dry product exhibited no mustard odor but, when added to ~- water, a strong mustard flavor and odor was released.
_ g ~
Claims (8)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method of encapsulating a liquid water-soluble material in a water-soluble, wall-forming polymer, which method comprises emulsifying the liquid water-soluble material in a non-polar, water-immiscible oil to form an emul-sion in which the oil is the continuous phase, using, as an emulsifier, polyoxyethylene (20) sorbitan tristearate, dispersing the resultant emulsion in an aqueous solution of a wall-forming polymer which is insoluble in the said non-polar, water-immiscible oil and spray drying the dispersion under conditions whereby substantially all water is removed and the water-soluble material is encapsulated.
2. The method of claim 1 wherein the water-soluble, wall-forming poly-mer is starch.
3. The method of claim 1 wherein the liquid water-soluble material being encapsulated is an aqueous solution of a normally solid water-soluble material.
4. The method of claim 1 wherein the water-soluble material being encapsulated is a flavorant.
5. The method of claim 1 wherein the water-soluble material being en-capsulated is a perfume oil.
6. The method of claim 1 wherein the polyoxyethylene (20) sorbitan tristearate is dispersed in the oil in a tristearate to oil ratio of from 1/1 to 2/1.
7. The method of claim 1 wherein the wall-forming polymer is a modi-fied starch, gum arabic, carboxymethylcellulose or gum tragacanth.
8. The method of claim 7 wherein the wall-forming polymer is used in combination with maltose, dextrose or sucrose.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US68587376A | 1976-05-12 | 1976-05-12 | |
| US685,873 | 1976-05-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1085685A true CA1085685A (en) | 1980-09-16 |
Family
ID=24754028
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA276,982A Expired CA1085685A (en) | 1976-05-12 | 1977-04-26 | Method of encapsulating water-soluble material |
Country Status (10)
| Country | Link |
|---|---|
| JP (1) | JPS52136890A (en) |
| AU (1) | AU2507477A (en) |
| BE (1) | BE853873A (en) |
| CA (1) | CA1085685A (en) |
| DE (1) | DE2720477A1 (en) |
| FR (1) | FR2350875A1 (en) |
| GB (1) | GB1535470A (en) |
| IL (1) | IL51928A (en) |
| IT (1) | IT1193167B (en) |
| NL (1) | NL7705214A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4382813A (en) * | 1980-10-30 | 1983-05-10 | The United States Of America As Represented By The Secretary Of Agriculture | Encapsulation by entrapment within starch adduct matrix |
| DE4330958A1 (en) * | 1993-09-09 | 1995-03-16 | Schering Ag | Novel microparticles containing active compound, media containing these, their use for the ultrasonically controlled release of active compounds and process for the production thereof |
| GB201107221D0 (en) | 2011-05-03 | 2011-06-15 | Givaudan Sa | Process |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5214234B2 (en) * | 1971-07-30 | 1977-04-20 | ||
| JPS528795B2 (en) * | 1971-12-30 | 1977-03-11 |
-
1977
- 1977-04-20 FR FR7711828A patent/FR2350875A1/en not_active Withdrawn
- 1977-04-22 BE BE176943A patent/BE853873A/en unknown
- 1977-04-22 IL IL51928A patent/IL51928A/en unknown
- 1977-04-26 CA CA276,982A patent/CA1085685A/en not_active Expired
- 1977-05-06 DE DE19772720477 patent/DE2720477A1/en active Pending
- 1977-05-11 GB GB19783/77A patent/GB1535470A/en not_active Expired
- 1977-05-11 NL NL7705214A patent/NL7705214A/en not_active Application Discontinuation
- 1977-05-11 IT IT23440/77A patent/IT1193167B/en active
- 1977-05-11 AU AU25074/77A patent/AU2507477A/en not_active Expired
- 1977-05-12 JP JP5481877A patent/JPS52136890A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| IL51928A0 (en) | 1977-06-30 |
| IL51928A (en) | 1979-03-12 |
| DE2720477A1 (en) | 1977-12-01 |
| IT1193167B (en) | 1988-06-02 |
| JPS52136890A (en) | 1977-11-15 |
| BE853873A (en) | 1977-10-24 |
| NL7705214A (en) | 1977-11-15 |
| AU2507477A (en) | 1978-11-16 |
| FR2350875A1 (en) | 1977-12-09 |
| GB1535470A (en) | 1978-12-13 |
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