Seasoning and method for enhancing and potentiating food flavor utilizing microencapsulation while reducing dietary sodium intake

• US 20080075813A1
• Filed: 09/27/2007
• Published: 03/27/2008
• Est. Priority Date: 09/27/2006
• Status: Abandoned Application

• Current Assignee: ConAgra Foods (Conagra Brands, Inc.)
• Original Assignee: ConAgra Foods (Conagra Brands, Inc.)
• Inventors: Jensen, Michael, Smith, Gordon
• Application Number:
  US11/904,554
• Publication Number:
  US 20080075813A1
• Time in Patent Office: Days
• US Class Current: 426/99
• CPC Class Codes: A23C 19/09 Other cheese preparations; Mixtures of cheese with other foodstuffs preservation A23C19/097
• CPC Class Codes: A23L 27/40 Table salts; Dietetic salt substitutes
• CPC Class Codes: A23L 27/72 Encapsulation

Abstract

An encapsulated seasoning and method for seasoning for preserving, seasoning, enhancing, and potentiating flavor in a variety of foods and beverages is disclosed. The encapsulated seasoning may include shell and a core, the core comprising at least one seasoning particle having a particle size less than 25 microns and a non-aqueous composition. The encapsulated seasoning particle may include sodium chloride, as a seasoning, and a hydrophobic shell. Encapsulated small sodium chloride may be more effective in delivering taste impact than larger sized sodium chloride. Therefore, less sodium chloride may be required for the same taste effect resulting in less dietary sodium intake.

Claims

1. An encapsulated seasoning particle, comprising:

a core, the core comprising at least one seasoning particle having a particle size less than 25 microns and a non-aqueous composition; and

a first shell for at least partially encapsulating the core.

2. The encapsulated seasoning particle of claim 1, wherein the core comprises at least one of sodium chloride, potassium chloride, a bulking agent, a bitterness masking agent, or sea salt.

3. The encapsulated seasoning particle of claim 2, wherein the bulking agent comprises at least one of a starch or a starch derivative.

4. The encapsulated seasoning particle of claim 1, wherein the first shell is at least one of oil, fat, or a hydrophobic compound.

5. The encapsulated seasoning particle of claim 1, wherein the first shell is at least partially encapsulated by a second shell.

6. The encapsulated seasoning particle of claim 5, wherein the second shell is at least partially encapsulated by a third shell.

7. A food seasoning, comprising:

at least one first encapsulated seasoning particle having a core comprising a non-aqueous composition and at least one seasoning particle having a particle size less than 25 microns, and

at least one second encapsulated seasoning particle having a core comprising a non-aqueous composition and at least one seasoning particle having a particle size less than 250 microns and more than 5 microns.

8. The food seasoning as claimed in claim 7, wherein the core of the first encapsulated component and the core of the second encapsulated component comprise at least one of sodium chloride, potassium chloride, or sea salt.

9. A method for seasoning a food product, comprising:

selecting a food product;

selecting at least one encapsulated seasoning particle, having a core including a non-aqueous composition and at least one seasoning particle having a particle size less than 25 microns; and

dispersing the encapsulated seasoning particle on the food product.

10. The method of claim 9, wherein the encapsulated seasoning particle has a shell comprising at least one of gelatin, fat, oil, protein, or an insoluble fiber.

11. The method of claim 9, wherein the core of the encapsulated seasoning particle is at least one of sodium chloride, potassium chloride, or sea salt.

12. The method of claim 9, further comprising:

selecting at least one second encapsulated seasoning particle having a core including a non-aqueous composition and at least one seasoning particle having a particle size less than 25 microns, for at least one of complementing the first encapsulated seasoning particle or reducing the amount of the first encapsulated seasoning particle required for flavoring the food product; and

dispersing the first encapsulated seasoning particle and the second encapsulated seasoning to the food product.