WO2004045319A1 - An encapsulated product and a method for preparing and the use thereof - Google Patents

An encapsulated product and a method for preparing and the use thereof Download PDF

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Publication number
WO2004045319A1
WO2004045319A1 PCT/EP2003/012836 EP0312836W WO2004045319A1 WO 2004045319 A1 WO2004045319 A1 WO 2004045319A1 EP 0312836 W EP0312836 W EP 0312836W WO 2004045319 A1 WO2004045319 A1 WO 2004045319A1
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WO
WIPO (PCT)
Prior art keywords
acid
encapsulated
active ingredient
encapsulated product
encapsulation
Prior art date
Application number
PCT/EP2003/012836
Other languages
French (fr)
Inventor
Finn Madsen
Original Assignee
Danisco A/S
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Publication date
Application filed by Danisco A/S filed Critical Danisco A/S
Priority to AU2003289874A priority Critical patent/AU2003289874A1/en
Publication of WO2004045319A1 publication Critical patent/WO2004045319A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • 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

Definitions

  • the present invention relates to an encapsulated product that comprises an improved encapsulation providing desired release properties for the prospective use.
  • the invention also relates to a method of preparing an encapsulated product and to the use thereof.
  • An encapsulated process according to the invention can be used in various food industry applications.
  • Encapsulation has been used in the food industry for more that 30 years, and normally involves the coating of an ingredient before introducing it into a food system.
  • the combination of the coating and the ingredient is referred to as an encapsulate.
  • Ingredients used in the food industry are sometimes encapsulated in fatty substances (such as triglycerides and emulsifiers), starch, carbohydrates (such as sugars), maltodextrin or hydro- colloids, for a variety of reasons, including improved functionality of the ingredient, accurate timing of the release of the ingredient into the desired food system, protection of the ingredient from degradation during processing and storage of the food systems, prevention of premature reactions, precise delivery of the ingredient into the food system and taste masking of vitamins and minerals.
  • fatty substances such as triglycerides and emulsifiers
  • starch such as starch
  • carbohydrates such as sugars
  • the release of an active ingredient may be controlled by e.g. the temperature, mechanical stress, time, pH or osmotic pressure.
  • the temperature is used to control the release of an active ingredient into a food system, the release is retarded until the food system approaches or attains the melting temperature of the encapsulation material. At that temperature the active ingredient is ultimately released into the food product.
  • the encapsulation is also used to improve e.g. the handling of the active ingredient. Active ingredients as such may be difficult to handle because of dusting.
  • the handling and the dosage of an active ingredient might be improved when the active ingredient is encapsulated in beads.
  • calcium propionate is used in bakery products to prevent moulding and to provide long shelf life to the product.
  • the calcium propionate encapsulated in beads of an emulsifier is only partially released from the beads during mixing and proofing of the dough and a final release is obtained when the temperature of the dough approaches or attains the melting temperature of the emulsifier used for the encapsulation
  • Calcium propionate is difficult to handle because of its property to dust when added into a dough. In order to diminish the dusting of the calcium propionate it has been encapsulated in e.g. emulsifiers.
  • US 6,312,741 describes a monodis- persed fumaric acid particulate encapsulated with a coating having a melting point within normal baking temperature.
  • the encapsulated fumaric acid is used in dough compositions to provide an acid environment into a dough.
  • the encapsulation of fumaric acid or other acidu- lants prevents the unwanted acid hydrolysis of other food components and ingredients.
  • flavours such as strawberry flavouring
  • the release of the flavour is retarded and a final release is obtained when the food product approaches or attains the melting temperature of the coating material in question.
  • Fat encapsulation of FeSO 2 alone or with ascorbic acid, and FeCl 3 , were developed to fortify cheese and other high moisture foods with iron. It was shown that microcapsules made with cottonseed stearine had good oxidative stability and low leakage of iron under rapid stirring of food systems.
  • the encapsulation is not always as effective as intended for example because of the structure of the encapsulate. In some cases it is desirable that the active ingredient is released little by little from the encapsulated product or that it is released in several stages. If the encapsulation has a very porous structure with many cracks and channels, it might be difficult to control the leakage of the ingredient resulting in a premature release from the encapsulate and therefore a different or non-optimal effect of the ingredient not.
  • Some of the active ingredient may be lost due to a too early release through the cracks and channels in the encapsulation.
  • the active ingredient may also be released at a wrong time so that the conditions are not suitable for its action and it does not work properly.
  • calcium propionate may harm the yeast in a dough if it is released at a wrong time.
  • Too early release of a baking powder causes premature gas release, which deteriorates the quality of the final product.
  • An encapsulated product of the invention comprises an active ingredient encapsulated by an encapsulation material, which comprises a fatty substance and a conditioner. It has been surprisingly found that the integration of a conditioner to the encapsulation material improves the effect of the encapsulation. It is possible to prohibit, retard or control the release of the active ingredient from said encapsulated product with the present invention.
  • One object of the present invention is to provide an improved encapsulation to the encapsulated product and thus provide appropriate release properties of the active ingredient when released from the encapsulated product.
  • the active ingredient is not released too early because of the defects in the encapsulation, but the active ingredient is released precisely at the desired time. The timing of the release is determined by e.g. the melting properties of the encapsulation material, mechanical stress, time, pH or osmotic pressure.
  • the fatty substance used in the present invention is any conventional fatty substance used in encapsulation.
  • the fatty substance forms the basis of the encapsulation material used in the encapsulation of an active ingredient.
  • a conditioner is used in the encapsulation material in addition to the fatty substance.
  • the conditioner and the fatty substance together form an encapsulation material, which provides specific release properties to the product.
  • the encapsulation material itself may also be an active ingredient.
  • the fatty substance used in the present invention is a component selected from the group consisting of a monoglyceride of an edible fatty acid, a diglyceride of an edible fatty acid, a mono/diglyceride of an edible fatty acid, a triglyceride of an edible fatty acid, a mixture of such glycerides, waxes, a propylene glycol ester of an edible fatty acid, a stearoyl lactylate, a sucrose ester of an edible fatty acid, a diacetyl tartaric acid ester of a mono- or diglyceride of an edible fatty acid, a citric acid ester of a mono- or diglyceride of an edible fatty acid and an acetic acid ester of a mono- or diglyceride of an fatty edible acid.
  • the conditioner used in the present invention is any substance that is capable of influencing the crystallizing and re-crystallisation properties of the fatty substance used in the encapsulation of an active ingredient with the encapsulation material.
  • crystallizing means the phase where a liquid is transformed into a crystal form.
  • re-crystallisation on the other hand means the transformation from one crystal form into another.
  • the conditioner is preferably an anti-crystallizer, a plasticizer and/or a kinetic modifier.
  • Especially preferred conditioners are a sorbitan ester of an edible fatty acid, lecithin, a lecithin fraction, a phosphor lipid or a combination thereof.
  • the active ingredients used in the invention are any active food ingredients.
  • the active ingredients used in the present invention are e.g. preservatives, flavours, spices, sweeteners, amino acids, colours, vitamins, minerals or biologically active ingredients like enzymes or microorganisms functioning during the production or in the final product.
  • Preferred active ingredients used in the present invention are adipic acid, ascorbic acid, azodi- carbonamide, calcium propionate, citric acid, delta-gluconolactone, fumaric acid, lactic acid, malic acid, potassium propionate, potassium sorbate, sodium aluminium phosphate, sodium bicarbonate, sodium chloride, sodium diacetate, sodium propionate, sorbic acid, sorbitol, tartaric acid, vanillin, xylitol, amino acids, flavours, colours, vitamins, minerals enzymes and/or microorganisms.
  • the present invention relates also to a method of preparing an encapsulated product comprising an active ingredient encapsulated by an encapsulation material.
  • a fatty substance and a conditioner are mixed to obtain the encapsulation material.
  • the active ingredient is then encapsulated with said encapsulation material by matrix encapsulation, layered coating or a combination thereof to prohibit, retard or control the release of said active ingredient from said encapsulate.
  • Matrix encapsulation is performed in a conventional way by spray cooling or drum cooling of a homogeneous blend of the melted encapsulating material and the active ingredient. In order to keep the blend homogeneous constant agitation may be used.
  • Layered coating is performed in a conventional way by fiuidising the active ingredient while the melted encapsulating material is sprayed on the surface (of the active ingredient).
  • the air used to fluidise the active ingredient is at the same time used for cooling the product.
  • molten encapsulation material In spray chilling molten encapsulation material is solidified using chilled air.
  • the active ingredient is dispersed in a molten encapsulation material.
  • the dispersion is atomised into a cooling chamber where the encapsulate solidifies.
  • a bed or a column of solid particles is suspended in a moving gas stream.
  • a liquid encapsulation material is sprayed onto the suspended particles and the coated particles are cycled into a zone where the encapsulation material is solidified by solvent evaporation or by cooling.
  • the amount of said conditioner is used in present invention is determined by the prospective use of the encapsulated product.
  • the amount of the conditioner is preferably about 0.1 to 5 %, more preferably about 0.5 to 2 %, most preferably about 1 to 1.5 %.
  • a conditioner like an anti-crystallizer
  • a fatty substance such as an emulsifier
  • distilled monoglyceride is used as a fatty substance and sorbitan tristearate is used as a conditioner.
  • Sorbitan tristearate is an anti-crystallizer, which can be used for example for retarding the crystal transformation or for preventing cloudiness in liquid oils caused by the presence of fat crystals.
  • the amount of said anti-crystallizer is about 0,1 to 5 %, preferably about 0,5 to 2 %, most preferably about 1 to 1,5 % based on the weight of said emulsifier.
  • the active ingredient used in this embodiment is calcium propionate.
  • Calcium propionate is encapsulated by matrix coating with said encapsulation material.
  • the encapsulation material comprising distilled monoglyceride and sorbitan tristearate provides a tighter encapsulation to the encapsulated product.
  • the right timing of the release of the calcium propionate provided by the tight encapsulation gives less inhibition to the yeast growth resulting in a higher dough and bread volume or alternatively allows the use of less yeast.
  • An encapsulated product according to the present invention is used in various applications in the food industry.
  • the release of an active ingredient is prohibited, retarded or controlled by the use of an encapsulated product according to the invention in e.g. bakery, dairy, ice cream, confectionary, fruit preparations, fat or any other food product. It is obvious for those skilled in the art that there are many more food applications in which the invention will work as well.
  • the fat part was melted, and calcium propionate was dispersed in the liquid fat phase.
  • Spray cooling was performed using a Niro FU11 spray tower, Type P6,3.
  • the calcium liberation was measured in a dough model system.
  • the encapsulated product was added to dough, which was mixed in a mini dough mixer (Farino- graph). Calcium dissolution was measured as a function of time using a calcium selective electrode. (Radiometer SE 25 Ca electrode). The test showed that the calcium liberation was slowed down in the encapsulated product according to the invention compared to a conventional encapsulated product.
  • Figure 1 shows the release curves of calcium propionate in a dough model system.
  • the solid circles curve represents the release profile of the non-encapsulated product.
  • the curve with triangles are an encapsulate based on DIMODAN® HP and calcium propionate and finally the curve with the squares is an encapsulate comprising a fat matrix composed of 99.0 % DIMODAN® HP and 1.0 % GRINDSTED® STS 30 (Sorbitan tristearate) as a modifier and calcium propionate. It is easily seen that the encapsulate containing GRINDSTED® STS 30 as a modifier has a slower release and thereby an enhanced encapsulation efficiency.
  • a Chopin Rheofermentometer analysis was used to measure the gas release from a dough system.
  • the gas is produced by the yeast and therefore an indication of the effectiveness of the yeast. Normally the calcium propionate inhibits the yeast growths, which is an unwanted effect. Gas release was followed during 183 minutes proofing period at 30 °C. The test showed that the yeast growth was not inhibited as much as with a conventional encapsulated product resulting in a higher dough volume and a higher gas release. The results can be seen in Figures 2 to 5.
  • Figure 2 shows the gas release of a standard dough system without any addition of calcium propionate.
  • the two numbers in focus are the total gas release after 3 hours and 3 minutes and the gas release after 20 minutes here used as an index.
  • the total gas release is 1604 mL and the release after 20 minutes is at index 42.
  • Figure 3 shows the gas release of a standard dough system with the addition of unencapsulated calcium propionate.
  • the total gas release is 1318 mL and the gas release after 20 minutes is at index 23.
  • These numbers are regarded as a negative reference as they indicate that the yeast growth has been inhibited and does not perform at its optimal.
  • Figure 4 shows the gas release of a standard dough system with the addition of calcium propionate encapsulated in a distilled monoglyceride.
  • the total gas release is 1455 mL and the gas release after 20 minutes is at index 27.
  • These numbers indicate that the encapsulation of calcium propionate has an influence on the dough system that makes the yeast perform better than with the addition of the unencapsulated calcium propionate. Though the gas release is not as good as in the dough system with calcium propionate.
  • Figure 5 shows the gas release of a standard dough system with the addition of a calcium propionate encapsulated in a fat system comprising a distilled monoglyceride and sorbitan tristearate according to the invention.
  • the total gas release is 1538 mL and the gas release after 20 minutes is at index 36.
  • the fat part was melted, and calcium propionate was dispersed in the liquid fat phase.
  • Spray cooling was performed using a Niro FU11 spray tower, Type P6,3.
  • Figures 6 shows the release curves of calcium propionate in a dough model system.
  • the solid circles curve represents the release profile of the non-encapsulated product.
  • the curve with triangles are an encapsulate based on DIMODAN® HP and calcium propionate and finally the curve with the squares is an encapsulate comprising a fat matrix composed of 99.5 % DIMODAN® HP and 0.5 % YOLKIN IP LECITHIN as a modifier and calcium propionate. It is easily seen that the encapsulate containing lecithin as a modifier has a slower release and thereby an enhanced encapsulation efficiency.
  • An encapsulated product containing 59.5 % distilled monoglycerides (DIMODAN® HP produced by Danisco A/S), 0.5 % lecithin (HEALTHY SOY LECITHIN) and 40 % calcium propionate was prepared.
  • the lecithin has an enriched content of phosphatidylcholin (PC).
  • PC phosphatidylcholin
  • the fat part was melted, and calcium propionate was dispersed in the liquid fat phase.
  • Spray cooling was performed using a Niro FU11 spray tower, Type P6,3.
  • Figures 7 shows the release curves of calcium propionate in a dough model system.
  • the solid circles curve represents the release profile of the non-encapsulated product.
  • the curve with triangles are an encapsulate based on DIMODAN® HP and calcium propionate and finally the curve with the squares is an encapsulate comprising a fat matrix composed of 99.5 % DIMODAN® HP and 0.5 % HEALTHY SOY LECITHIN as a modifier and calcium propionate. It is easily seen that the encapsulate containing lecithin as a modifier has a slower release and thereby an enhanced encapsulation efficiency.
  • the fat part was melted, and calcium propionate was dispersed in the liquid fat phase.
  • Spray cooling was performed using a Niro FU11 spray tower, Type P6,3.
  • Figures 8 shows the release curves of calcium propionate in a dough model system.
  • the solid circles curve represents the release profile of the non-encapsulated product.
  • the curve with triangles are an encapsulate based on DIMODAN® HP and calcium propionate and finally the curve with the squares is an encapsulate comprising a fat matrix composed of 99.5 % DIMODAN® HP and 0.5 % GRINDSTED® CITREM LR 10 as a modifier and calcium propionate. It is easily seen that the encapsulate containing GRINDSTED® CITREM LR 10 as a modifier has a slower release and thereby an enhanced encapsulation efficiency.
  • the present invention has been illustrated in detail by the above example. It is evident to those skilled in the art that the invention may be used in many different ways and many different applications.

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Abstract

The present invention relates to an encapsulated product comprising an active ingredient encapsulated by an encapsulation material wherein said encapsulation material comprises a fatty substance and a conditioner. The present invention relates also to a method of preparing an encapsulated product comprising an active ingredient encapsulated by an encapsulation material wherein a fatty substance and a conditioner are mixed to obtain said encapsulation material and said active ingredient is encapsulated with said encapsulation material by matrix encapsulation, layered coating or a combination thereof, to prohibit, retard or control the release of said active ingredient from said encapsulated product. The encapsulated product can be used in various food applications.

Description

An encapsulated product and a method for preparing and the use thereof
The present invention relates to an encapsulated product that comprises an improved encapsulation providing desired release properties for the prospective use. The invention also relates to a method of preparing an encapsulated product and to the use thereof. An encapsulated process according to the invention can be used in various food industry applications.
Background of the invention
Encapsulation has been used in the food industry for more that 30 years, and normally involves the coating of an ingredient before introducing it into a food system. The combination of the coating and the ingredient is referred to as an encapsulate.
Ingredients used in the food industry are sometimes encapsulated in fatty substances (such as triglycerides and emulsifiers), starch, carbohydrates (such as sugars), maltodextrin or hydro- colloids, for a variety of reasons, including improved functionality of the ingredient, accurate timing of the release of the ingredient into the desired food system, protection of the ingredient from degradation during processing and storage of the food systems, prevention of premature reactions, precise delivery of the ingredient into the food system and taste masking of vitamins and minerals.
Sometimes it is necessary to delay the effect of the active ingredient so that it will not act immediately after the dosage but after a definite time in specific conditions. The release of an active ingredient may be controlled by e.g. the temperature, mechanical stress, time, pH or osmotic pressure. When the temperature is used to control the release of an active ingredient into a food system, the release is retarded until the food system approaches or attains the melting temperature of the encapsulation material. At that temperature the active ingredient is ultimately released into the food product.
The encapsulation is also used to improve e.g. the handling of the active ingredient. Active ingredients as such may be difficult to handle because of dusting. The handling and the dosage of an active ingredient might be improved when the active ingredient is encapsulated in beads. As a particular example, calcium propionate is used in bakery products to prevent moulding and to provide long shelf life to the product. The calcium propionate encapsulated in beads of an emulsifier is only partially released from the beads during mixing and proofing of the dough and a final release is obtained when the temperature of the dough approaches or attains the melting temperature of the emulsifier used for the encapsulation Calcium propionate, however, is difficult to handle because of its property to dust when added into a dough. In order to diminish the dusting of the calcium propionate it has been encapsulated in e.g. emulsifiers.
As another example of the use of an encapsulated product US 6,312,741 describes a monodis- persed fumaric acid particulate encapsulated with a coating having a melting point within normal baking temperature. The encapsulated fumaric acid is used in dough compositions to provide an acid environment into a dough. The encapsulation of fumaric acid or other acidu- lants prevents the unwanted acid hydrolysis of other food components and ingredients.
Various flavours, such as strawberry flavouring, has also been encapsulated e.g. in a hydro- genated vegetable oil matrix by spray chilling. Thus the release of the flavour is retarded and a final release is obtained when the food product approaches or attains the melting temperature of the coating material in question. .
As another example can be mentioned the encapsulation of materials with biological activity such as enzymes and microorganisms that are highly sensitive to moisture. It is well known for those skilled in the art that enzymes and microorganisms can be inactivated when exposed to elevated temperatures (e.g. >40°C), moisture or a combination thereof. Therefore encapsulation has been used to provide protection of these biological products and thereby extended shelf life.
Fat encapsulation of FeSO2, alone or with ascorbic acid, and FeCl3, were developed to fortify cheese and other high moisture foods with iron. It was shown that microcapsules made with cottonseed stearine had good oxidative stability and low leakage of iron under rapid stirring of food systems.
The encapsulation is not always as effective as intended for example because of the structure of the encapsulate. In some cases it is desirable that the active ingredient is released little by little from the encapsulated product or that it is released in several stages. If the encapsulation has a very porous structure with many cracks and channels, it might be difficult to control the leakage of the ingredient resulting in a premature release from the encapsulate and therefore a different or non-optimal effect of the ingredient not.
Some of the active ingredient, e.g. flavours, may be lost due to a too early release through the cracks and channels in the encapsulation. The active ingredient may also be released at a wrong time so that the conditions are not suitable for its action and it does not work properly. For example calcium propionate may harm the yeast in a dough if it is released at a wrong time. Too early release of a baking powder on the other hand causes premature gas release, which deteriorates the quality of the final product.
Therefore, there is a need for improving the encapsulation of the active ingredients so that the release properties of the active ingredient -can be controlled more precisely and the active ingredient works as intended.
It is the objective for the present invention to develop an encapsulation material and production method that improves the quality, characteristics, effectiveness and precision of encapsulates in the food industry.
It has now been found out that it is possible to improve the encapsulation of an active ingredient if the cracks and channels formed into the encapsulation material are avoided or minimized during the encapsulation process. A proper encapsulation prevents premature release of the active ingredient and ensures that the active ingredient is released when desired and functions as desired.
An encapsulated product of the invention comprises an active ingredient encapsulated by an encapsulation material, which comprises a fatty substance and a conditioner. It has been surprisingly found that the integration of a conditioner to the encapsulation material improves the effect of the encapsulation. It is possible to prohibit, retard or control the release of the active ingredient from said encapsulated product with the present invention. One object of the present invention is to provide an improved encapsulation to the encapsulated product and thus provide appropriate release properties of the active ingredient when released from the encapsulated product. The active ingredient is not released too early because of the defects in the encapsulation, but the active ingredient is released precisely at the desired time. The timing of the release is determined by e.g. the melting properties of the encapsulation material, mechanical stress, time, pH or osmotic pressure.
The fatty substance used in the present invention is any conventional fatty substance used in encapsulation. The fatty substance forms the basis of the encapsulation material used in the encapsulation of an active ingredient. A conditioner is used in the encapsulation material in addition to the fatty substance. The conditioner and the fatty substance together form an encapsulation material, which provides specific release properties to the product. The encapsulation material itself may also be an active ingredient.
The fatty substance used in the present invention is a component selected from the group consisting of a monoglyceride of an edible fatty acid, a diglyceride of an edible fatty acid, a mono/diglyceride of an edible fatty acid, a triglyceride of an edible fatty acid, a mixture of such glycerides, waxes, a propylene glycol ester of an edible fatty acid, a stearoyl lactylate, a sucrose ester of an edible fatty acid, a diacetyl tartaric acid ester of a mono- or diglyceride of an edible fatty acid, a citric acid ester of a mono- or diglyceride of an edible fatty acid and an acetic acid ester of a mono- or diglyceride of an fatty edible acid.
The conditioner used in the present invention is any substance that is capable of influencing the crystallizing and re-crystallisation properties of the fatty substance used in the encapsulation of an active ingredient with the encapsulation material. The term "crystallization" means the phase where a liquid is transformed into a crystal form. The term "re-crystallisation" on the other hand means the transformation from one crystal form into another.
The conditioner is preferably an anti-crystallizer, a plasticizer and/or a kinetic modifier. Especially preferred conditioners are a sorbitan ester of an edible fatty acid, lecithin, a lecithin fraction, a phosphor lipid or a combination thereof. The active ingredients used in the invention are any active food ingredients. The active ingredients used in the present invention are e.g. preservatives, flavours, spices, sweeteners, amino acids, colours, vitamins, minerals or biologically active ingredients like enzymes or microorganisms functioning during the production or in the final product.
Preferred active ingredients used in the present invention are adipic acid, ascorbic acid, azodi- carbonamide, calcium propionate, citric acid, delta-gluconolactone, fumaric acid, lactic acid, malic acid, potassium propionate, potassium sorbate, sodium aluminium phosphate, sodium bicarbonate, sodium chloride, sodium diacetate, sodium propionate, sorbic acid, sorbitol, tartaric acid, vanillin, xylitol, amino acids, flavours, colours, vitamins, minerals enzymes and/or microorganisms.
The present invention relates also to a method of preparing an encapsulated product comprising an active ingredient encapsulated by an encapsulation material. In the method according to the invention a fatty substance and a conditioner are mixed to obtain the encapsulation material. The active ingredient is then encapsulated with said encapsulation material by matrix encapsulation, layered coating or a combination thereof to prohibit, retard or control the release of said active ingredient from said encapsulate.
Matrix encapsulation is performed in a conventional way by spray cooling or drum cooling of a homogeneous blend of the melted encapsulating material and the active ingredient. In order to keep the blend homogeneous constant agitation may be used.
Layered coating is performed in a conventional way by fiuidising the active ingredient while the melted encapsulating material is sprayed on the surface (of the active ingredient). The air used to fluidise the active ingredient is at the same time used for cooling the product.
In spray chilling molten encapsulation material is solidified using chilled air. The active ingredient is dispersed in a molten encapsulation material. The dispersion is atomised into a cooling chamber where the encapsulate solidifies.
In a fluidised bed coater a bed or a column of solid particles is suspended in a moving gas stream. A liquid encapsulation material is sprayed onto the suspended particles and the coated particles are cycled into a zone where the encapsulation material is solidified by solvent evaporation or by cooling.
The amount of said conditioner is used in present invention is determined by the prospective use of the encapsulated product. The amount of the conditioner is preferably about 0.1 to 5 %, more preferably about 0.5 to 2 %, most preferably about 1 to 1.5 %.
When a conditioner, like an anti-crystallizer, is mixed with a fatty substance, such as an emulsifier, to form an encapsulation material and an active ingredient is then encapsulated within this encapsulation material, the crystallization of the encapsulation material is slowed down and a smoother more tight encapsulation with reduced amounts of cracks and channels is formed.
In one embodiment of the invention distilled monoglyceride is used as a fatty substance and sorbitan tristearate is used as a conditioner. Sorbitan tristearate is an anti-crystallizer, which can be used for example for retarding the crystal transformation or for preventing cloudiness in liquid oils caused by the presence of fat crystals. The amount of said anti-crystallizer is about 0,1 to 5 %, preferably about 0,5 to 2 %, most preferably about 1 to 1,5 % based on the weight of said emulsifier.
The active ingredient used in this embodiment is calcium propionate. Calcium propionate is encapsulated by matrix coating with said encapsulation material. The encapsulation material comprising distilled monoglyceride and sorbitan tristearate provides a tighter encapsulation to the encapsulated product.
When calcium propionate is used as an active ingredient, the right timing of the release of the calcium propionate provided by the tight encapsulation gives less inhibition to the yeast growth resulting in a higher dough and bread volume or alternatively allows the use of less yeast.
An encapsulated product according to the present invention is used in various applications in the food industry. The release of an active ingredient is prohibited, retarded or controlled by the use of an encapsulated product according to the invention in e.g. bakery, dairy, ice cream, confectionary, fruit preparations, fat or any other food product. It is obvious for those skilled in the art that there are many more food applications in which the invention will work as well.
In the following the present invention will be illustrated by some examples which describe some embodiments of the invention. The Examples are not intended to restrict the scope of the invention.
Example 1
An encapsulated product containing 59 % distilled monoglycerides (DIMODAN® HP produced by Danisco A/S), 1 % sorbitan tristearate (GRINDSTED® STS 30 produced by Danisco A/S) and 40 % calcium propionate was prepared.
The fat part was melted, and calcium propionate was dispersed in the liquid fat phase. Spray cooling was performed using a Niro FU11 spray tower, Type P6,3.
The effect of the encapsulation on the calcium propionate release was determined with two tests.
The calcium liberation was measured in a dough model system. In the dough model system the encapsulated product was added to dough, which was mixed in a mini dough mixer (Farino- graph). Calcium dissolution was measured as a function of time using a calcium selective electrode. (Radiometer SE 25 Ca electrode). The test showed that the calcium liberation was slowed down in the encapsulated product according to the invention compared to a conventional encapsulated product.
Figure 1 shows the release curves of calcium propionate in a dough model system. The solid circles curve represents the release profile of the non-encapsulated product. The curve with triangles are an encapsulate based on DIMODAN® HP and calcium propionate and finally the curve with the squares is an encapsulate comprising a fat matrix composed of 99.0 % DIMODAN® HP and 1.0 % GRINDSTED® STS 30 (Sorbitan tristearate) as a modifier and calcium propionate. It is easily seen that the encapsulate containing GRINDSTED® STS 30 as a modifier has a slower release and thereby an enhanced encapsulation efficiency. A Chopin Rheofermentometer analysis was used to measure the gas release from a dough system. The gas is produced by the yeast and therefore an indication of the effectiveness of the yeast. Normally the calcium propionate inhibits the yeast growths, which is an unwanted effect. Gas release was followed during 183 minutes proofing period at 30 °C. The test showed that the yeast growth was not inhibited as much as with a conventional encapsulated product resulting in a higher dough volume and a higher gas release. The results can be seen in Figures 2 to 5.
Figure 2 shows the gas release of a standard dough system without any addition of calcium propionate. The two numbers in focus are the total gas release after 3 hours and 3 minutes and the gas release after 20 minutes here used as an index. The total gas release is 1604 mL and the release after 20 minutes is at index 42. These values are regarded as positive references because they represent the gas release when the yeast growth is not inhibited by the calcium propionate.
Figure 3 shows the gas release of a standard dough system with the addition of unencapsulated calcium propionate. The total gas release is 1318 mL and the gas release after 20 minutes is at index 23. These numbers are regarded as a negative reference as they indicate that the yeast growth has been inhibited and does not perform at its optimal.
Figure 4 shows the gas release of a standard dough system with the addition of calcium propionate encapsulated in a distilled monoglyceride. The total gas release is 1455 mL and the gas release after 20 minutes is at index 27. These numbers indicate that the encapsulation of calcium propionate has an influence on the dough system that makes the yeast perform better than with the addition of the unencapsulated calcium propionate. Though the gas release is not as good as in the dough system with calcium propionate.
Figure 5 shows the gas release of a standard dough system with the addition of a calcium propionate encapsulated in a fat system comprising a distilled monoglyceride and sorbitan tristearate according to the invention. The total gas release is 1538 mL and the gas release after 20 minutes is at index 36. These numbers indicate that the new fat system has a better protection of the calcium propionate and the yeast therefore perform better that with the use of unen- capsulated calcium propionate or calcium propionate encapsulated in a pure distilled monoglyceride.
Based on the calcium liberation system and the rheofermentometer analysis, addition of sorbitan tristearate, STS, clearly improved the tightness of the coating. It was also documented by X-ray diffraction that sorbitan tristearate in an emulsifier slowed down the recrystallization speed from approximately 4 hours after production to approximately 6 hours after production (when stored in 40 °C).
Example 2
An encapsulated product containing 59.5 % distilled monoglycerides (DIMODAN® HP produced by Danisco A/S), 0.5 % lecithin (YOLKIN IP LECITHIN) and 40 % calcium propionate was prepared.
The fat part was melted, and calcium propionate was dispersed in the liquid fat phase. Spray cooling was performed using a Niro FU11 spray tower, Type P6,3.
The effect of the encapsulation on the calcium propionate release was determined in the dough model system as in Example 1.
Figures 6 shows the release curves of calcium propionate in a dough model system. The solid circles curve represents the release profile of the non-encapsulated product. The curve with triangles are an encapsulate based on DIMODAN® HP and calcium propionate and finally the curve with the squares is an encapsulate comprising a fat matrix composed of 99.5 % DIMODAN® HP and 0.5 % YOLKIN IP LECITHIN as a modifier and calcium propionate. It is easily seen that the encapsulate containing lecithin as a modifier has a slower release and thereby an enhanced encapsulation efficiency.
Example 3
An encapsulated product containing 59.5 % distilled monoglycerides (DIMODAN® HP produced by Danisco A/S), 0.5 % lecithin (HEALTHY SOY LECITHIN) and 40 % calcium propionate was prepared. The lecithin has an enriched content of phosphatidylcholin (PC). In this example PC is 40 % compared to normally 20 to 25 % in non-enriched lecithin. The fat part was melted, and calcium propionate was dispersed in the liquid fat phase. Spray cooling was performed using a Niro FU11 spray tower, Type P6,3.
The effect of the encapsulation on the calcium propionate release was determined in the dough model system as in Examples 1 and 2.
Figures 7 shows the release curves of calcium propionate in a dough model system. The solid circles curve represents the release profile of the non-encapsulated product. The curve with triangles are an encapsulate based on DIMODAN® HP and calcium propionate and finally the curve with the squares is an encapsulate comprising a fat matrix composed of 99.5 % DIMODAN® HP and 0.5 % HEALTHY SOY LECITHIN as a modifier and calcium propionate. It is easily seen that the encapsulate containing lecithin as a modifier has a slower release and thereby an enhanced encapsulation efficiency.
Example 4
An encapsulated product containing 59.5 % distilled monoglycerides (DIMODAN® HP produced by Danisco A/S), 0.5 % citric acid esters of mono and diglycerides (GRINDSTED® CITREM LR 10) and 40 % calcium propionate was prepared.
The fat part was melted, and calcium propionate was dispersed in the liquid fat phase. Spray cooling was performed using a Niro FU11 spray tower, Type P6,3.
The effect of the encapsulation on the calcium propionate release was determined in the dough model system as in Examples 1, 2 and 3.
Figures 8 shows the release curves of calcium propionate in a dough model system. The solid circles curve represents the release profile of the non-encapsulated product. The curve with triangles are an encapsulate based on DIMODAN® HP and calcium propionate and finally the curve with the squares is an encapsulate comprising a fat matrix composed of 99.5 % DIMODAN® HP and 0.5 % GRINDSTED® CITREM LR 10 as a modifier and calcium propionate. It is easily seen that the encapsulate containing GRINDSTED® CITREM LR 10 as a modifier has a slower release and thereby an enhanced encapsulation efficiency. The present invention has been illustrated in detail by the above example. It is evident to those skilled in the art that the invention may be used in many different ways and many different applications.

Claims

Claims
1. An encapsulated product comprising an active ingredient encapsulated by an encapsulation material characterized in that said encapsulation material comprises a fatty substance and a conditioner.
2. An encapsulated product according to claim 1 characterized in that said fatty substance is a component selected from the group consisting of a monoglyceride. of an edible fatty acid, a diglyceride of an edible fatty acid, a mono/diglyceride of an edible fatty acid, a triglyceride of an edible fatty acid, a mixture of such glycerides, waxes, a propylene glycol ester of an edible fatty acid, a stearoyl lactylate, a sucrose ester of an edible fatty acid, a diacetyl tartaric acid ester of a mono- or diglyceride of an edible fatty acid, a citric acid ester of a mono- or diglyceride of an edible fatty acid and an acetic acid ester of a mono- or diglyceride of an fatty edible acid.
3. An encapsulated product according to claim 1 characterized in that said conditioner is an anti-crystallizer, a plasticizer and/or a kinetic modifier.
4. An encapsulated product according to claim 3 characterized in that said conditioner is a sorbitan ester of an edible fatty acid, lecithin, lecithin fraction and/or phosphor lipid or a combination thereof.
5. An encapsulated product according to claim 1 characterized in that said active ingredient is adipic acid, ascorbic acid, azodicarbonamide, calcium propionate, citric acid, delta- gluconolactone, fumaric acid, lactic acid, malic acid, potassium propionate, potassium sorbate, sodium aluminium phosphate, sodium bicarbonate, sodium chloride, sodium diacetate, sodium propionate, sorbic acid, sorbitol, tartaric acid, vanillin, xylitol, amino acids, flavours, colours, vitamins, minerals, enzymes and/or microorganisms.
6. An encapsulated product according to claim 1 characterized in that said fatty substance is distilled monoglyceride and said conditioner is sorbitan tristearate or lecithin.
7. An encapsulated product according to claim 6 characterized in that the amount of sorbitan tristearate is about 0,1 to 5 %, preferably about 0,5 to 2 %, most preferably 1 to 1,5 % based on the weight of said distilled monoglyceride.
8. A method of preparing an encapsulated product comprising an active ingredient encapsulated by an encapsulation material characterized in that a fatty substance and a conditioner are mixed to obtain said encapsulation material and said active ingredient is encapsulated with said encapsulation material by matrix encapsulation, layered coating or a combination thereof, to prohibit, retard or control the release of said active ingredient from said encapsulated product.
9. A method according to claim 8 characterized in that the amount of said conditioner is about 0,1 to 5 %, preferably about 0,5 to 2 %, most preferably 1 to 1,5 %.
10. Use of an encapsulated product according to claim 1 characterized in that the release of said active ingredient is prohibited, retarded or controlled in bakery, dairy, ice cream, confectionary, fruit, fat or any other food product.
PCT/EP2003/012836 2002-11-18 2003-11-17 An encapsulated product and a method for preparing and the use thereof WO2004045319A1 (en)

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Publication number Priority date Publication date Assignee Title
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US11767406B2 (en) 2019-06-18 2023-09-26 3M Innovative Properties Company Compositions and foam compositions containing composite particles, articles, composite particles, and methods

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