CN102821621A - Solid flavor encapsulation by applying complex coacervation and gelation technology - Google Patents

Solid flavor encapsulation by applying complex coacervation and gelation technology Download PDF

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Publication number
CN102821621A
CN102821621A CN2011800160166A CN201180016016A CN102821621A CN 102821621 A CN102821621 A CN 102821621A CN 2011800160166 A CN2011800160166 A CN 2011800160166A CN 201180016016 A CN201180016016 A CN 201180016016A CN 102821621 A CN102821621 A CN 102821621A
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particle
protein
solid spice
polymer overmold
overmold material
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T·森古普塔
D·A·费尔南德斯
D·S·凯洛格
M·K·米什拉
W·R·斯威尼
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Philip Morris Products SA
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Philip Morris Products SA
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    • 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
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
    • A24B15/18—Treatment of tobacco products or tobacco substitutes
    • A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
    • A24B15/281—Treatment of tobacco products or tobacco substitutes by chemical substances the action of the chemical substances being delayed
    • A24B15/283—Treatment of tobacco products or tobacco substitutes by chemical substances the action of the chemical substances being delayed by encapsulation of the chemical substances
    • 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
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
    • A24B15/18—Treatment of tobacco products or tobacco substitutes
    • A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
    • 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

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Toxicology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Medicinal Preparation (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

A coated solid flavor particle comprises: a base particle comprising a solid flavor particle; a first polymeric coating material at least partially coating the base particle, said first coating material being selected from the group consisting of proteins, cationic polysaccharides or oligosaccharides, non-ionic polysaccharides or oligosaccharides, and mixtures of them; and a second polymeric coating material at least partially coating the first coating, said second coating material being selected from polysaccharides, proteins, a mixture of polysaccharides, a mixture of proteins, or a mixture of polysaccharides and proteins.

Description

Cohesion of application complex compound and gelation technique are carried out solid spice and are sealed
Background of invention
Expectation provide be added into can light suction or oral pleasing product in the solid spice of bigger stability.Also expectation provides the spices that continues oral release.
Summary of the invention
According to the present invention, a kind of solid spice particle of coating is provided, it comprises: the base particle that comprises the solid spice particle; At least part coats the first polymer overmold material of said base particle, and said first clad material is selected from protein, cation polysaccharide or compound sugar, nonionic polysaccharide or compound sugar and composition thereof; And the second polymer overmold material that at least partly coats said first clad, said second clad material is selected from the mixture of compound sugar, protein, polysaccharide mixture, protein mixture or polysaccharide and protein.
The present invention also provides the good to eat or edible product that comprises one or more this coated particles.
According to the present invention; A kind of method for preparing the solid spice particle of coating also is provided; Comprise: in liquid medium, solid spice particle and the first polymer overmold material are merged, the wherein said first polymer overmold material is adsorbed at least a portion of said particle surface to form ground floor; The second polymer overmold material is mixed with said liquid medium, and the wherein said second polymer overmold material is adsorbed at least a portion on surface of said ground floor to form the second layer; And said particle carried out the solid spice particle of spray-drying form to coat.
The accompanying drawing summary
Fig. 1 is the cross-sectional view of preferred embodiment with solid spice particle of two clads.
Fig. 2 is the flow chart of preferred embodiment of making the method for the solid spice particle seal.
Fig. 3 is the thermogravimetric analysis (" TGA ") of the exemplary solid spices encapsulation object described in this paper.
Fig. 4 is the TGA figure with the solid spice of sealing of pure solid spice sediment and various sealant comparisons.
Fig. 5 has shown the rate of change (derivative) of the curve of drawing among Fig. 4.
Fig. 6 is the TGA figure that contains the solid spice of sealing of soybean and rice protein.
Fig. 7 has shown the rate of change (derivative) of the curve of drawing among Fig. 6.
Detailed Description Of The Invention
Described in this paper, use the complex compound condensation technique that solid spice is sealed.
As used herein; Term " smoking product " comprises through suction or smoking and typically is used to enjoy any one material, goods or the device of tobacco or substitute of tobacco; Include but not limited to cigar, cigarette, pipe tobacco, loose or the tobacco of " rolling by hand ", the cigarette of electrons heat etc.
As used herein, term " smokeless tobacco " comprises to be different from the tobacco of some mode as adopting oral mode to be enjoyed of suction or smoking.Instance comprises snuff, comprises the China tobacco pipe tobacco of snuff, soaks cigarette (dip), chewing tobacco etc.
Comprise smoking product and smokeless tobacco like " tobacco product " used herein.
As used herein, term " orally-ingestible enjoyment " is meant the ability that material or product oral can be enjoyed and at least partly be consumed.The product that orally-ingestible is enjoyed can be tobacco product (for example smokeless tobacco) or non-tobacco product (for example be in sheet, rod, chewing gum, sponge material, foam, cheese or fiber or ball shape material form, be fit to be included in the good to eat or consumable products under the form of form or its combination in the bag).
As used herein, term " flavorant " and " flavorant composition " are meant, the organoleptic compound and the composition that during substrate or product consumption, at least partly add in substrate or goods in order to change its taste or aromatic character.
Like " liquid edible flavor compositions " used herein is to store the flavorant composition or store under the representative condition that goods ran into of said flavorant composition to be applied being used to, and is in liquid form or can presents the flavorant composition of liquid form through dissolving, suspension or similar approach.
As used herein, term " about " when using with regulation numerical value or scope, has those skilled in the art and rationally gives in statement value ± 10% scope, i.e. the meaning of statement value or scope is a bit larger tham or is slightly smaller than in expression.
Sealing than other forms of spices supply of solid spice described in this paper has a large amount of advantages.Disclosed method relates to method how to use preformed precipitate and particle surface modification step by the solid and the liquid of water soluble or solvent spices to be sealed.Thus; Realize the controlled release time of spices and repeatedly discharged profile; And be convenient in different matrix to use encapsulated form and can light the form of suction or smokeless form, and expectation changes into light brown or very shallow tone through unusual dark colour spices and improves aesthetic property.
Flavorant
The spices of sealing described in this paper can be derived from solid or liquid and water soluble or the organic solvent.Preferably, through the deposition of liquid perfume or the drying of liquid perfume, obtain the solid spice particle.If provide, then can before sealing, suitably prepare solid spice with solid form.
Suitable flavorant includes but not limited to, berry spices such as pomegranate, A Sayi, raspberry, blueberry, strawberry Audun Boysen raspberry and/or european cranberry.Other suitable flavorants include but not limited to; Spices that all are natural or synthetic or aromatic such as menthol, peppermint, spearmint, wintergreen, bourbon, Scotch Whisky, whiskey, cognac wine, hydrangea, lavender, chocolate, Radix Glycyrrhizae, oranges and tangerines and other fruit flavors such as apple, peach, pears, cherry, plum, orange, bitter orange, grape and grape fruit, γ-Xin Neizhi, vanillic aldehyde, ethyl vanillin, air freshener spices, butter, rum, coconut, almond, hickory nut, English walnut, fibert, French vanilla, macadamia, sugar cane, maple, currant, caramel, banana, Fructus Hordei Germinatus, espresso, sweet dew, white chocolate; Flavoring such as Chinese cassia tree, cloves, cilantro, purple perilla, wild marjoram, garlic, mustard, nutmeg, rosemary,, thyme, tarragon, dill, Salvia japonica, anise and fennel; Gaultherolin, linalool, jasmine, coffee, olive oil, sesame oil, sunflower oil, bergamot oil, pelargonium oil, lemon oil, oil of ginger, face cream vinegar, rice wine vinegar and red wine vinegar.
If flavorant is in liquid form, then preferably it is heated for example to obtain solid spice through deposition.Preferably, can hydrophobicity spices be precipitated through water.Through using organic non-solvent can make solid hydrophilic spices deposition.Through liquid perfume is carried out drying, preferably also can obtain solid spice through freeze drying.Should the heart to avoid the loss of volatile perfume ingredients, especially when through dry when obtaining solid spice (so preferably freeze drying).
For example through utilizing ball mill to grind or, can randomly handling to form undersized particle to the solid flavorant through using homogenizer.Suitable homogenizer comprises that the short grained homogenizer that is used to form little form is like the homogenizer by the Microfluidics manufactured.Preferably, flavorant is ground,, promptly have the micron-sized effective cross section that records until the particle micronizing.Preferably, the flavorant particle will have less than about 1000 microns and typically about 0.2 ~ about 250 microns, more particularly about 1 ~ about 100 microns cross section.Said particle can have the shape such as the different rules and irregularly shaped of any desired.Suitable regular shape comprises circle, square, rectangle, ellipse, other polygonal shapes, cylindrical, fibrous etc.
In preferred embodiments, the solid flavorant is hydrophobic.If the solid flavorant is not hydrophobic, then can before sealing, randomly apply the hydrophobicity clad to the solid flavorant.Through using hydrophobic protein, hydrophobicity polysaccharide, modified starch and cellulose, emulsifying agent, fatty alcohol, fatty ester and/or wax can around hydrophilic fragrance powder or sediment, form the hydrophobicity clad.The advantage that hydrophobicity provides is that it protects spices during encapsulation steps subsequently, and when the solid spice particle of the coating that makes is in the oral cavity, also improves and continue release property, because the hydrophobicity clad repels saliva.
First polymer covering layer
In case obtain the solid spice particle, and randomly utilize the hydrophobicity clad to coat, then its first polymer covering layer capable of using coats.
The said first polymer overmold material can be selected from protein (comprising protein hydrolysate), cation polysaccharide or compound sugar, nonionic polysaccharide or compound sugar and composition thereof.If the solid spice particle is charged, then expectation selects to have first clad material of the electric charge of understanding the charge attraction that is had by the solid spice particle.
In one aspect; A kind of solid spice particle of coating is provided, it comprises charged or neutral basic solid spice particle, optional hydrophobicity clad, coat at least a portion and the preferred whole first polymer overmold material of base particle and at least part be deposited on the second polymer overmold material on said first clad material.Said first clad material can be for neutrality, zwitterionic or ion-type, the preferred cationic type.Said first clad material is preferably selected from protein (comprising protein hydrolysate), cation polysaccharide, cationic oligomeric sugar, nonionic polysaccharide, nonionic compound sugar and composition thereof.Said second clad material can also be for ion, zwitterionic or neutral.
The first polymer overmold material can comprise: (i) protein or protein hydrolysate, especially amphion or the cationic protein under the electronegative situation of solid spice particle; (ii) cation polysaccharide; Or be preferably selected from shitosan, quaternary cellulosic polymer, modified cation polysaccharide, gather season-4, the cation polysaccharide in amidated pectin and the amidated or cation-modified starch, especially when the solid spice particle is electronegative; Or (iii) nonionic polysaccharide, PVP, polyvinyl alcohol or its combination.If first clad material is the nonionic polysaccharide; Then it can be selected from modified starch or methylcellulose and derivative thereof; The propylene glycol ester, agar, curdlan and the modified pectin that comprise HYDROXY PROPYL METHYLCELLULOSE, alginic acid, the for example material in oranges and tangerines, apple, plum, dayberry or tobacco plant source.Can use the combination of two or more these materials.
If the first polymer overmold material is a protein; Then it can be plant base or animal base protein, preferably or derive from milk protein, fish glue, whey protein, protein matter, rice protein, soybean protein, aleuronat, protein tobacco or be derived from the proteic fraction of tobacco plant, the protein that is derived from or derives from tobacco extract or its combination; Gelatin outside the fish glue, corn protein or protein hydrolysate; Or said protein can contain amino acid group such as lysine, asparagine, glutamic acid and the arginine of having of high-load nitrogenous (preferred acyclic) side chain, and it carries out crosslinked favourable to the carboxyl that under processing conditions, utilizes carbohydrate.Gelatin outside the fish glue comprises beef gelatin, pork gelatin and gelatine hydrolysate.For example, can make fish glue through any one meat mincing in several kinds of rare fish such as haddock, cod, Brosme, catfish and the Red sea perch are ground.During grinding, can add little sodium chloride to improve the quality of final fish glue product.
If expectation does not contain the product of anaphylactogen, then preferred protein or its hydrolysate that derives from fish glue, rice protein, avenin matter or corn protein that use.Preferably, protein is pure relatively and do not utilize surfactant to handle or " instantizing ".Can be also preferably protein or protein hydrolysate be handled coating acid, thereby positively charged is to help protein and to comprise the static complexing between the clad of polysaccharide/compound sugar subsequently.
Said first polymer covering layer can have the molecular weight of about 2 kilodaltons ~ about 1000 kilodaltons or preferred about 15 kilodaltons ~ about 500 kilodaltons.
Second polymer covering layer
The second polymer overmold material be adsorbed on first clad at least a portion and preferred all on, said second clad material can be ion, zwitterionic or neutral.More particularly, said second clad material preferably comprises the mixture of anion, amphion or neutral polysaccharide, protein (comprising hydrolysate), polysaccharide mixture or one or more polysaccharides and one or more protein.The said second polymer overmold material can have about 5 kilodaltons ~ about 1000 kilodaltons, preferred about 100 kilodaltons ~ about 500 kilodaltons, the molecular weight of 200 kilodaltons ~ about 500 kilodaltons more preferably from about.
If second clad material is anion or amphion polysaccharide, it is preferably selected from carrageenan; Arabic gum; Carboxymethyl cellulose; Pectin is as being derived from the material in oranges and tangerines, apple, plum, dayberry or tobacco plant source; Mosanom; Bassora gum; Locust bean gum; At least a in gellan gum and the xanthans.
If second clad is the nonionic polysaccharide; Then it is preferably selected from modified starch, methylcellulose and derivative thereof, the modified pectin (wherein pectin being modified as nonionic) in the propylene glycol ester of hydroxypropyl methylcellulose, alginic acid, agar, curdlan and oranges and tangerines, apple, plum, dayberry or tobacco plant source.
If second polymer covering layer is a protein; Then it can preferably derive from gelatin, corn protein or protein hydrolysate outside milk protein, whey protein, protein matter, soybean protein, rice protein, aleuronat, the protein tobacco cut that is derived from tobacco plant or tobacco extract, fish glue, the fish glue for plant base or animal base protein.If expectation provides the product that does not contain anaphylactogen, then protein can derive from rice, fish glue, avenin matter, corn protein or its hydrolysate.Said protein preferably has net negative charge or is neutral charge under the pH of solution.
As the polysaccharide of clad preferably should be basically not saliferous, sugar or hemicellulose (compound that for example has the molecular weight of about 1 kilodalton ~ about 5 kilodaltons), and should be preferably nonstandardized technique.
Preferably, polysaccharide in second polymer covering layer or at least a material in the protein can form gel in about pH scope of 3 ~ about 9.Perhaps or in addition; Preferably; Second clad material also comprises one or more unit prices, divalence or Tricationic such as potassium, calcium, magnesium and iron with the form of salt example hydrochloric acid salt, citrate, lactate or acetate; This can help between clad material, to form salt bridge, especially when second clad material comprises the mixture of anion or neutral polysaccharide, protein, polysaccharide mixture or polysaccharide and protein.Perhaps or in addition, the protein of second polymer covering layer and polysaccharide can because of crosslinked, form hydrogen bond, hydrophobic interaction or static complexing gelation, especially between the amino of the carboxyl of polysaccharide and protein, vice versa.
If expectation can be converted into positively charged with protein in the second polymer layer or protein hydrolysate, to help the static complexing between protein and the polysaccharide/compound sugar.Through utilizing weak food grade organic acid such as acetate, adipic acid, fumaric acid, malic acid, lactic acid, tartaric acid and gluconic acid; PH with Portugal's delta-lactone or food-grade inorganic acid such as strength hydrochloric acid reduction liquid medium can influence the transformation of protein to positive relatively electricity condition.
Other polymer covering layer
Contain the 3rd mixture that utilizes the solid spice particle that surpasses two polymer covering layers coatings through in liquid medium, adding cationic protein or cation or nonionic polysaccharide with formation, can add other clad to twice coated pellet.All polymer covering layers subsequently can be any one material or its mixture that is used for first or second clad material, and the method that is used to form first and second clads described in this paper can be used in the particle that preparation has other clad.For example, through in liquid medium, introducing the polymer clad material, drying can be added the polymer clad then, thereby the polymer clad material is adsorbed at least a portion of second cover surface.After applying the clad of expectation, preferably coated pellet is carried out drying so that moisture content less than the water of about 15 weight %, if or expectation, make that moisture content is the water of about 2 ~ about 5 weight %.
Gelation
In the solid spice particle that preparation coats; Through regulating pH and/or can accomplishing the formation of in first and/or second polymer covering layer, bringing out gel: (i) during adding the second polymer overmold material or afterwards, in liquid medium, add unit price, divalence or Tricationic through following operation; (ii) the 3rd mixture is heated to about 60 ℃ ~ about 90 ℃ and lasting about 1 ~ 3 hour; (iii) under about 20 ℃ ~ about 0 ℃ temperature, the 3rd mixture was carried out freezing and lasting about 1 ~ about 48 hours; (iv) from the 3rd mixture, remove at least a portion liquid medium through spray-drying; (v) from the 3rd mixture, remove at least a portion liquid medium through freeze drying; Or (vi) (i) ~ (two or more combination v).
Except cohesion, described in this paper, form gel network and can around solid spice, strengthen the shell of sealing with controlled thickness, this will help controlled and continue to discharge spices for a long time.Through control polymer overmold concentration of material and carry out crosslinkedly through ion, covalency or enzymatic means, or, can control the thickness and the porosity of gel simply through hydrogen bond.
Preferably; At least a polysaccharide or protein can form gel in about pH scope of 3 ~ about 9; And/or can or in liquid medium, add unit price, divalence or Tricationic afterwards during adding the second polymer overmold material to bring out the formation of gel, particularly relate to second or final clad.Can be during adding the second polymer overmold material or afterwards, in liquid medium, add being selected from as the cation in potassium, calcium, magnesium and the iron of hydrochloride, citrate, lactate and acetate with for example through forming the formation that salt bridge brings out gel.Shown in this paper,, also can bring out or help gelation through heating (for example, being heated to about 60 ℃ ~ about 90 ℃ and lasting about 10 ~ about 180 minutes) or cooling (for example be cooled to about 20 ℃ ~ about 0 ℃ and also continue about 1 ~ about 48 hours) gel.
With the solid spice particle that coats with after final clad material contacts, can be on demand the content liquid of the mixture of the solid spice particle that contains coating be regulated to be used for employed drying means.If remove liquid, then can or filter it is separated through conventional means such as decant.Perhaps, if the solid spice particle exists with the mode of condensing gel, can in gel, add water (preferably deionized) or other liquid to realize spray-drying or the desired denseness of freeze drying.For example, can regulate in suspension, to contain the solid of the 2%w/w concentration of having an appointment the water content of gel.
Coated pellet is carried out drying
If utilize plastic-blasting dry, then for example can the suspension of coated pellet be atomized into the drop spraying from the liquid charging, wherein place drop contact, thereby form the solid spice particle of the coating of drying with dry air.Substitute as spray-dired, can be with the solid spice particle that coats through the tunnel drier under about 90 ℃ ~ about 95 ℃ to flash off most of body, at room temperature carry out the air drying then to form final powder.Substitute as spray-dired another kind, can carry out freeze drying the solid spice particle that coats.
When spray-drying, can from the collecting chamber of spray dryer or in the spray chamber of spray dryer, collect the particle of sealing.Can be optimized so that the best bonding mechanism of solid spice and protein and polysaccharide to be provided the temperature in the spray dryer and the time of staying, thereby provide different spices to discharge profile.
In another embodiment, a kind of solid spice of coating is provided, it comprises: basic solid spice particle, and said base particle is charged or neutral; Coat the first polymer overmold material of said base particle; Said first clad material is (i) ion, cation, amphion or neutrality; Or (ii) be selected from protein (comprising protein hydrolysate), cation polysaccharide or compound sugar, nonionic polysaccharide or compound sugar and composition thereof, or (iii) (i) and combination (ii); And the second polymer overmold material on said first clad, said second clad material is ion or electroneutral.
In another embodiment, a kind of method of making double-contracting envelope base particle is provided, wherein said base particle comprises the solid spice particle.More specifically; A kind of method for preparing the solid spice particle of coating is provided; Said method comprises: in the liquid medium of the dispersion liquid that contains the first polymer overmold material, add with powder or with the mode of the dispersion liquid that is dispersed in the charged or neutral solid spice particle in liquid medium, the preferred water-bearing media and add the solid spice particle, wherein said first polymer covering layer is adsorbed at least a portion of said particle surface on said particle, to form ground floor; In said liquid medium, add the second polymer overmold material then, wherein said second clad is adsorbed on the surperficial at least a portion of said ground floor on the particle that coated once, to form the second layer; And at least a portion of removing said liquid medium then is to form coated particle.
In another embodiment; A kind of method for preparing the solid spice particle is provided, and said method comprises: in containing the liquid medium that comprises the first polymer overmold material of at least a material in protein (comprising hydrolysate), amphion biopolymer and the polysaccharide, add the solid spice particle and contain at least partly by first mixture of the solid spice particle of first polymer overmold material coating with formation; In said first mixture, adding cationic protein or cation polysaccharide or anion polysaccharide then contains at least partly by second mixture of the solid spice particle of first and second polymer covering layers coating with formation; And randomly in second mixture, add cationic protein or cation polysaccharide or nonionic polysaccharide or edible flavoring compound and contain the 3rd mixture of the solid spice particle that part at least coated by first, second and optional polymer clad and from said second (or 3rd) mixture, remove excess liq to form the solid spice particle that coats with formation.
In another embodiment, a kind of method for preparing the solid spice particle of coating is provided, said method comprises: the first polymer overmold material is dissolved in the liquid medium, and if desired, the pH of the mixture that makes is adjusted in first preset range; The solid spice particle is dispersed in the said medium as dried particles or with the form of dispersion liquid, and if desired, the pH of the mixture that makes is adjusted in second preset range; The second polymer overmold dispersion of materials in said medium, and if desired, is adjusted to the pH of the mixture that makes in the 3rd preset range; Randomly under the temperature of the boiling point that is at most water, preferred about 60 ℃ ~ about 90 ℃ to the mixture that makes heat about 10 minutes ~ about more than 180 minutes; Under the freezing point temperature that is low to moderate the reducible liquid mixture, preferred about 20 ℃ ~ about 0 ℃ and more preferably from about 15 ℃ ~ about 2 ℃ with freezing about 1 ~ about 48 hours of mixture; Remove excessive medium then to form the solid spice particle of dry coating.
In case dry, the solid spice particle of coating owing to the neutral aesthetic colors of coated particle is easy to incorporate into various good to eat or edible product as chewing the food edible form that maybe can not chew.For example, can have bright cream-coloured so that its mode that is more suitable for incorporating in the edible system of color-neutral with the solid spice particle that coats coats having the initial spices of not expecting physical color.
Preferably, show the decline less than 20% weight when the solid spice particle of coating is heated to 250 ℃ in air, said value records through thermogravimetric analysis.
In another embodiment; The solid spice particle that coats can partly be used as the good to eat or edible product that the animal or human consumed; And can be, or it be incorporated in the oral consumer products with the combining form that is fit to be included in form in the bag or these forms with the for example form of sheet, rod, chewing gum, sponge material, foam, cheese, ball shape material or fiber.
This product has first clad that in mouth, can stablize on about 1 ~ about 20 minutes particle.Can regulate the extraction mechanism of spices in mouth through changing in the following characteristic of polymer covering layer one or more: swelling behavior, the viscoplasticity under physiological pH and the temperature conditions, porosity, composition are by stability or diffusion rate under tongue or tooth or said both applied pressures, steady dissolution property or the combination of these characteristics when receiving the attack of the enzyme in the saliva.In addition; Can one or more following characteristics of polymer covering layer be optimized, with the mouthfeel of control edible product: smooth property, viscosity, fastness, soft property, stability or the diffusion rate of composition under by tongue or tooth or said both institute's applied pressures; Steady dissolution property during the attack of the enzyme in receiving saliva; Or the combination of these characteristics.Through selecting the different clad materials that is used for the first and second clad polymer, different clad material merged, for example carry out modification through crosslinked character to clad material, or these combination, these character can be changed.
The representative particle composition
Coated particle can comprise: (a) the second polymer overmold material of the first polymer overmold material of the solid spice particle of about 10% ~ about 90% dry weight, about 20% ~ about 1 weight % and about 50% ~ about 5 weight %; Or (b) solid spice particle, the first polymer overmold material of about 30% ~ about 1 weight % and the second polymer overmold material of about 60% ~ about 1 weight % of about 20% ~ about 80 weight % dry weights; Or (c) solid spice particle, the first polymer overmold material of about 15% ~ about 5 weight % and the second polymer overmold material of about 40% ~ about 15 weight % of about 40% ~ about 70% dry weight.
Advantageously during processing, add some other composition or other additives in addition to influence " mouthfeel ", taste, quality, outward appearance, smell, fragrance and the flavor delivery of solid spice particle.In clad, can comprise one or more other components, include but not limited to following material: Arabic gum, flavorant, colouring agent, sweetener such as xylitol, become piece agent, filler, anti-stick combination compound, dispersant, water vapor absorption compound, warm dose, cooling agent and film forming agent.Also can in clad, add other food compositions such as starch, polyalcohol, oil, grease, wax, fat, aliphatic acid, glyceride etc. to improve the mouthfeel of final desciccate.Can clad comprise additive such as physiological cooling agent arbitrarily or in all parts, the agent that wets one's whistle, spices, warm dose, brightener for tooth, breath freshener, vitamin, mineral, caffeine, medicine and other active materials.Can be to be enough to realize these components of amount use of its Expected Results.
When realizing the suitable ultimate constituent and moisture content; Mixture is being carried out such as can under appropraite condition, it thoroughly being homogenized before spray-drying or the cryodesiccated drying or carrying out other processing so that the powder of micronized coating to be provided, it comprises single dried particles or agglomeration of particles body.For example, can coated particle be dried to the moisture content less than about 15 weight % water, if or expectation, be dried to the moisture content of about 2 ~ about 5 weight % water.
The protein of the perfume particle that coats is formed can be respectively about 20% ~ about 1% (w/w).The composition of carbohydrate can be respectively about 50% ~ about 5% (w/w).Except spices self, residual components can include, without being limited to, acidulant such as food-grade citric acid or other materials as known in the art and salt.If powder is carried out spray-drying, then its granularity can be any value in about 0.20 micron ~ about 2000 microns of the sizes, preferred about 0.25 micron ~ about 1000 microns, and more preferably from about 0.3 ~ about 250 microns, or about 0.3 ~ about 100 microns.Coated particle described in this paper make its can have net negative charge peace treaty-5mV ~ pact-60mV, more preferably from about-zeta potential of 15mV ~ pact-40mV, with excessive gathering and the chiltern quality that prevents particle.
Aspect the swelling behavior and viscoplasticity under physiological pH and temperature conditions, can preferably be optimized, to control the dynamics that material extracts from the solid spice particle outermost layer.Go in the saliva being utilized in the enzymatically digest of abiogenous enzyme in the saliva through simple diffusion, and/or when exerting pressure, can trigger of the release of selected compound from the solid spice particle by tongue and tooth.For example, product is being carried out common chew or when flooding, the user will discharge fragrance or other attributes because of hydration takes place.
The time of stablizing a paragraph qualification under the influence of enzyme that protein/polysaccharide clad can be in saliva, for example about 10 ~ about 20 minutes.Concrete protein/polysaccharide/compound sugar can change the time constant in the mouth in the clad through selecting.
Coating perfume particle described in this paper can be used for tobacco product and be used for the joyful product of non-tobacco mouthfeel.For example, this product can comprise the good to eat or edible product that comprises coated particle with following form: sheet, rod, chewing gum, sponge material, foam, cheese or fiber or ball shape material; Be fit to be included in the form in the bag; Or the combination of said form.
The method that particle is coated
In the specific embodiments of the solid spice particle that preparation coats, said merging comprises adds solid spice particle or the dispersion liquid of solid spice particle in decentralized medium to form first mixture in the dispersion liquid of the first polymer overmold material in first liquid medium.Said decentralized medium can be aqueous medium, for example deionized water.
Form the gelation that clad typically relates to the first and/or second polymer overmold material.Through for example regulate clad material or liquid medium on every side or said both pH, regulate clad material or liquid medium on every side or said both temperature, introduce the combination of gelatinizing agents or said means, can accomplish said formation clad.The method that is used for various clad materials can be different.
Initial solid spice particle can be electronegative particle.Yet; If it is innately not electronegative; Then through adding suitable reagent, for example alkali such as sodium carbonate, sodium acid carbonate or NaOH (for example alkali lye) can be handled before the particle and the first polymer overmold material mixing, to give said particle negative electrical charge or neutral charge the solid spice particle.
Can the solid spice particle be dispersed in decentralized medium, preferably comprise in the aqueous medium of deionized water to form the dispersion liquid of solid spice particle.Can in the solution of first clad material in liquid medium, add being dispersed in the solid spice particle in the decentralized medium, be dispersed in first coated particle in the liquid medium with formation.Perhaps, directly add the solid spice particle in first clad material in liquid medium, be dispersed in first in the liquid medium with formation and coat the solid spice particle.For example, through on demand the pH of liquid medium being regulated, can the pH of the dispersed solids perfume particle or first clad material being regulated, with the clad that helps to utilize expectation the solid spice particle is carried out static and coat with respect to liquid medium.For example; The suitable substance that is used to regulate pH can be food grade materials; The mixture of weak organic acid such as acetate, adipic acid, fumaric acid, malic acid, lactic acid, tartaric acid or gluconic acid or these materials for example; Or pass through to add glucono delta lactone or strong food grade hydrochloric acid, or regulate pH through the mixture that adds alkali such as sodium carbonate, sodium acid carbonate or NaOH or these materials.
Then, the solid spice particle that the first polymer overmold material is coated contacts with the solution of the second polymer overmold material.Before in containing the said mixture that coated solid spice particle once, adding the second polymer overmold material; Or in the said second polymer overmold material, add coated solid spice particle once before, the pH through the regulator solution body medium can change the total electrical charge that is coated on first clad on the solid spice particle.For example, the suitable substance that is used to regulate pH is a bronsted lowry acids and bases bronsted lowry, for example weak organic acid such as acetate, adipic acid, fumaric acid, malic acid, lactic acid, tartaric acid, gluconic acid and δ lactone or strong food grade hydrochloric acid, or alkali such as sodium carbonate, sodium acid carbonate or NaOH.In one aspect, utilize acid that first clad of protein or protein hydrolysate is handled, to help the electrostatic attraction of the second polymer overmold material.
Utilization is used for one or more materials of first and second polymer covering layers, is adding or is not adding under the condition of other additive, can be in addition the solid spice particle that coats twice be coated.Can use other additive also can just before drying stage, add with the physiology characteristic of regulating end product.For example, the mutual interference mutually that can in mixture, add sweetener such as xylitol or solid sweetener and solid spice (sealing) and just before spray-drying, homogenize and form with gel to avoid.Also can in preparation, add other food compositions such as starch, polyalcohol, oil, grease, wax, fat, aliphatic acid, glyceride etc. in final products, to realize desired characteristic.Said coated particle can have clean negative electricity or neutral charge.
In the final coating stage; At about 60 ℃ ~ about 90 ℃ and continued about 1 ~ about 3 hours and preferred about 60 ℃ ~ about 80 ℃ and continue under about 1 ~ about 1.5 hours processing conditions; Form gel through the carboxyl of polysaccharide and the crosslinked of amino of protein by clad, or vice versa.Then, before drying,, gel was carried out freezing and lasting about 1 ~ about 60 hours and preferred about 12 ~ about 48 hours under preferred about 20 ℃ ~ about 0 ℃ or about 15 ℃ ~ about 5 ℃, can make said gel stability through under the temperature that is higher than said gel freezing point.
The illustrative methods of preparation coated particle
Be prepared in the solution that contains 0.5 ~ about 2% (w/w) the protein of having an appointment in the deionized water.The solid spice particle that grinds is dispersed in the protein solution.According to employed protein, utilize citric acid that pH is adjusted in about scope of 3.5 ~ about 6.In mixture, add second clad material of selecting and thoroughly mix with the form of powder or solution.According to employed protein, under about 70 ℃ ~ about 80 ℃, the mixture that makes was heated about 1 ~ about 2 hours.Can be in the mixture of heating, adding salt to be used for the suitable gelation of carbohydrate layer.Preferably salt is added in the coacervate based on carrageenan, and pectin-based coacervate gel can need or without any need for the salt that is added.Suitable salt can comprise the mixture or the simple calcium lactate of KCl, KCl and calcium lactate, depends on the kind of employed carbohydrate.Can also use other salt such as the calcium chloride or the calcium citrate (comprising magnesium salts) of divalent metal.Before spray-drying, preferably with freezing about 12 ~ about 48 hours of coacervate gel.
Fig. 1 is the sketch map of the solid spice particle of the coating that can form through the method described in this paper.At the center is the solid spice particle, and it is totally electronegative in this situation.Utilizing the first protein clad material, is calcium caseinate in this situation, and then said solid spice particle is surrounded or seals.Then, through polysaccharide, be that kappa carrageenan is surrounded or sealed protein layer in this situation.Added potassium ion to help to form gel.
Fig. 2 is a kind of sketch map of embodiment that forms the method for coated particle.First mixture 205 that solid spice particle 201 and first clad material 203 in the liquid medium is merged the solid spice particle that coats with formation.If desired, contacting with second clad material 209, first mixture 205 is handled in 207, to regulate pH with before in 211, forming second mixture.If desired, can in second mixture, add other material 213 with the solid spice particle of giving final coating with other characteristics, or help the gelation of external coating.Through acid, alkali or the salt that adds suitable food-grade, can be in 215 the pH of the material that makes be regulated.Can in 219, add water, or before regulating gel, remove and anhydrate, and add water is used for drying steps 221 with preparation gel once more.In case suitably dry, final coated particle 223 can use by its original form, maybe can incorporate in other products.For example, can add one or more other clads discharges profile and/or produces quality such as viscosity, roughening and/or the fragility of expectation with control.
Embodiment 1
Utilize water make slush pulp fruital material (solubility to water is that every 5g liquid perfume is less than the 0.1g) deposition of pitchy and through centrifugal with sediment and fluid separation applications.
Under two kinds of different conditions, carry out cohesion subsequently: (a) in coacervate formulation, use a part of supernatant (containing some spices) and deionized water (experiment #32-2); (b) wherein substitute supernatant (experiment #32-1) fully through deionized water.
Under the condition that the pH to solution suitably regulates, use soybean protein and kappa carrageenan around the solid spice particle, to form the coacervate of complexing.Excessive kappa carrageenan and coacervate are at low temperatures through ionomer and hydrogen bond generation gelation.
Utilize excessive deionized water that the first coacervate gel homogeneous is changed into the slurry of thickness and in Buchi B290Lab mini spray drier, under 177 ℃ of inlet temperatures and 107 ℃ of outlet temperatures, carries out spray-drying, obtain having the very thin white powder of 60 ~ 65% (w/w) solid spice thus.
Fig. 3 has shown the analysis of the thermogravimetric analysis (TGA) of the spray chamber that is derived from spray dryer and the sample in the collecting chamber.Can find out that non-encapsulated sediment most of loss and disappearing during at 210 ℃ before 100 ℃, and the sample of sealing has shown loss in weight profile stably is until near 240 ℃.When being heated to 250 ℃, the sample of sealing is clear to have shown that the weight less than 20% descends.TGA technology is used 20 ℃/minute programming rate usually.
The TGA data show; " (a) " sample (using a part of supernatant) that is derived from the spray chamber of spray dryer has best spices volatility hold facility; Being " (the b) " sample (not using supernatant) that is derived from the spray chamber subsequently, is the sample that is derived from collecting chamber subsequently." (a) " sample that is derived from the spray chamber has also shown instant and has continued the fragrance profile until 16 minutes the long-term fragrance that continues.
Embodiment 2
Use be derived from the nonaqueous solvents and further test through the slush pulp fruital material of water sedimentation.Use rice protein and kappa carrageenan, use the deionized water and the supernatant that is derived from deposition of equal portions, solid sediment is sealed through condensation technique.
Various samples are following: " spices of deposition " is meant through in the non-polar solven of wherein supplying spices, adding the sediment that water obtains; " 36-1CC " is meant the solid spice of sealing that uses soybean protein and carrageenan in the spray dryer collecting chamber, to obtain; " 36-1SC " is meant the solid spice of sealing that uses soybean protein and carrageenan in the spray chamber of spray dryer, to obtain; " 36-5CC " is meant the solid spice of sealing that uses rice protein and carrageenan in the collecting chamber of spray dryer, to obtain; " 36-5SC " is meant the solid spice of sealing that uses rice protein and carrageenan in the spray chamber of spray dryer, to obtain; " cryodesiccated encapsulation object " is meant and uses rice protein and carrageenan through the dry solid spice of sealing of freeze-drying.
By through gas-chromatography (GC) solid spice of sealing being analyzed as follows.Under the sonicated under 60 ℃ of temperature, the solid spice of sealing that 1g is dry is dissolved in the 19g straight alcohol to extract spices in organic facies.Same CC and the reextraction of SC sample in ethanol can obviously not improve extraction.
Unimodal area has been carried out monitoring to assess the general amount of spices in the various samples.According to the spices sediment with all standardization of all samples.The single extraction shows that cryodesiccated encapsulation object has kept higher fragrance than spray-dired situation in ethanol, shown in following table 1.CC and SC are meant the sample of collection and spray chamber respectively.To compare with the intensity at identical peak in pure deposition spices through the main peak of GC monitoring under 4.37 minute time of staying.
Through GC-MS (GCMS) solid spice of sealing is further analyzed to differentiate flavor compounds.Compare based on the relative quantity of raspberry ketone compound, these data also are shown in Table 1 spices in the various samples.
Notice that with interest even the SC sample is exposed when longer time under 175 ℃ high temperature, the SC sample still has the fragrance more fragrant than CC sample.With respect to sediment, about CC, SC and the cryodesiccated observed trend of sealing of solid spice sample, two kinds of methods are identical.Also it may be noted that a little higher than solid spice sample (36-1SC) that utilizes the soybean protein preparation of flavour content of the solid spice sample that the 36-5SC that utilizes rice protein preparation seals.
Spices is with respect to the relative quantity of initial precipitation thing, analyze based on the peak area that is derived from the GC method with based on the GCMS of raspberry ketone in the sample that table 1 is sealed
Figure BDA00002191975400181
It may be noted that from Fig. 4 the spices sediment loses its volatile materials all or almost all when reaching about 210 ℃, simultaneously since be present in the wet sample water and at first 50% of bodies lost weight.Rice protein and carrageenan lose about 80% and about 45% of about its weight respectively.Although cryodesiccated sample contains more spices, also lose volatile materials quickly than spray-drying sample.In the loss in weight curve of cryodesiccated solid spice, there are two significantly zones: the general main pact corresponding at first 60% and combine remaining 40% of spices with biopolymer or biopolymer with spices.The loss in weight altogether of cryodesiccated spices is about 80%, far above spray-dired spices, although except drying process, in various samples, uses identical preparation.This difference between spray drying treatment and freeze drying are handled is wondrous and is unexpected.
Although the spray-dired solid spice of sealing is not showed the behavior as spices sediment or cryodesiccated solid spice at all, the loss in weight curve of the spray-dired solid spice of sealing and pure rice protein and kappa carrageenan very similar and between the two said.This can expect intuitively, because preparation contains rice protein and kappa carrageenan, and the latter exists with the former amount of twice.Spray-dired solid spice curve shows that (a) compare with freeze drying process, drying process with atomizing can be strengthened the shell intensity of encapsulated particles, can be less than the cryodesiccated amount of sealing sample but be present in the amount that spray-drying seals in the sample; And/or (b) drying process with atomizing causes solid spice is attached to the different mode on the biopolymer.
According to Fig. 5, weight with variation of temperature speed for kappa carrageenan very sharp-pointed under 225 ℃ and be much wide peak under 325 ℃ for rice protein.For pure, wet spices sediment, identical curve shows two broad peaks: one be about be lower than 100 ℃ loss and another of water under 200 ℃ about perfume loss.Proof once more, the freeze drying sample is obviously different with the weight change speed of temperature and spray-drying sample; Under about 150 ℃, is little loss for the maximum weight loss occurrence of freeze drying sample subsequently under 250 ℃.It at the small peak under 250 ℃ a spot of more notable feature of carrageenan/spices of combining in the sample at about 60% spices.The 36-5CC sample shows, a spike (spices of kappa carrageenan and combination has more this characteristic), little wide shoulder (rice protein has more this characteristic) and the 3rd peak under about 500 ℃.The 36-5SC sample has shown two not strong and wideer peak (carrageenan/spices and spices/rice protein both has this characteristic).Possibly, in spray-dired sample, a part of spices more closely is attached to polysaccharide and protein is gone up to show this trend, during spray-drying, loses the higher and unconjugated part of volatility simultaneously.Slightly different and the soluble difference aspect the consumer's who observes sensation of bonding mechanism in CC and SC sample.
Fig. 6 and 7 shows, has showed very similarly behavior with the sample that rice protein and soybean protein are sealed, and the rice protein sample possibly sealed than soybean protein sample better simultaneously.The sample 36-5SC that said rice protein is sealed during heating loses more spices than 36-1SC, shown in Fig. 6.This contains the data consistent of more spicy GC and GCMS with showing 36-5SC than 36-1SC.In addition, in Fig. 7, compare with the curve of 36-1SC, the 36-5SC curve has two significant broad peaks.
Embodiment 3
Find that to carry out the test of fragrance panel by the solid spice particle of sealing described in this paper the sample that is derived from the spray chamber has excellent character aspect instant-free and the permanent fragrance two that continues.The solid spice sample of sealing has 9 ~ 20 minutes fragrance duration.
Embodiment 4
In cGMP (the current food manufacturing technology) environment that is used for the test of fragrance panel, three kinds of samples have been prepared.Sample is following: (1) has the 36-7FD (cryodesiccated spices) of 60.4% the solid spice of sealing; (2) has the 36-8CC (the spray-dired spices in gatherer) of 62.17% the solid spice of sealing; (3) has the 36-8SC (spray-dired spices in the spray chamber) of 62.17% the solid spice of sealing.
The fragrance panel shows that 36-8SC satisfies standard instant and the long-term fragrance that continues, has about 28 minutes fragrance duration simultaneously.

Claims (15)

1. the solid spice particle of a coating, it comprises:
The base particle that comprises the solid spice particle;
At least part coats the first polymer overmold material of said base particle, and said first clad material is selected from protein, cation polysaccharide or compound sugar, nonionic polysaccharide or compound sugar and composition thereof; And
At least part coats the second polymer overmold material of said first clad, and said second clad material is selected from the mixture of polysaccharide, protein, polysaccharide mixture, protein mixture or polysaccharide and protein.
2. the coated particle of claim 1 wherein utilizes the hydrophobicity clad that said solid spice particle is coated.
3. claim 1 or 2 coated particle, the wherein said second polymer overmold material is anionic, zwitterionic or neutral.
4. the coated particle that requires of each aforesaid right, the wherein said second polymer overmold material also comprises: unit price, divalence or Tricationic comprise ion or its combination of potassium, calcium, magnesium, iron; Or anion, comprise salt acid group, citrate, lactate, acetate; Or its combination.
5. the coated particle that requires of each aforesaid right, wherein said coated particle has the zeta potential value of pact-5mV ~ pact-60mV.
6. the coated particle that requires of each aforesaid right, the wherein said first polymer overmold material has the molecular weight of about 2 kilodaltons ~ about 1000 kilodaltons.
7. the coated particle that requires of each aforesaid right, the wherein said second polymer overmold material has the molecular weight of about 5 kilodaltons ~ about 1000 kilodaltons.
8. the coated particle of each aforesaid right requirement has about 0.20 micron ~ about 2000 microns size.
9. the coated particle that requires of each aforesaid right, wherein said base particle has less than about 1000 microns cross section.
10. the coated particle that requires of each aforesaid right comprises:
(a) solid spice particle, its amount is about 10 ~ about 90 dry weight %;
(b) the first polymer overmold material, its amount is about 20% ~ about 1 dry weight %; With
(c) the second polymer overmold material, its amount is about 50% ~ about 5 dry weight %.
11. the coated particle that each aforesaid right requires, the base particle of wherein said coating has the moisture content less than about 15 dry weight %.
12. the coated particle that each aforesaid right requires, it is with clean negative electricity or neutral charge.
13. the coated particle that each aforesaid right requires, wherein when being heated to 250 ℃, said particle shows that the weight less than 20% descends, and said value records through thermogravimetric analysis.
14. a good to eat or edible product, it comprises one or more coated particles in each aforesaid right requirement.
15. the method for the solid spice particle of a coating for preparing each aforesaid right requirement, said method comprises:
In liquid medium, solid spice particle and the first polymer overmold material are merged, the wherein said first polymer overmold material is adsorbed at least a portion of said particle surface to form ground floor;
The second polymer overmold material is mixed with said liquid medium, and the wherein said second polymer overmold material is adsorbed at least a portion on surface of said ground floor to form the second layer; And
Said particle is carried out spray-drying to form the solid spice particle that coats.
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