Encapsulation matrix

• US 5,126,151 A
• Filed: 01/24/1991
• Issued: 06/30/1992
• Est. Priority Date: 01/24/1991
• Status: Expired due to Term

• Current Assignee: Kraft Foods Global Brands LLC (Mondelez International, Inc.)
• Original Assignee: Warner-Lambert Company (Pfizer Inc.)
• Inventors: Dokuzovic, Zdravko, Bodor, Zoltan
• Primary Examiner(s): HUNTER, JEANETTE M
• Application Number:
  US07/645,366
• Time in Patent Office: 523 Days
• Field of Search: 426/96, 426/99, 426/5, 426/804, 426/548, 426/658, 426/305, 426/307, 426/310, 426/453
• US Class Current: 426/99
• CPC Class Codes: A23G 4/066 characterised by the fat used
• CPC Class Codes: A23G 4/20 Composite products, e.g. centre-filled , multi-layer, laminated
• CPC Class Codes: A23L 27/32 containing dipeptides or derivatives
• CPC Class Codes: A23L 27/37 Halogenated sugars
• CPC Class Codes: A23L 27/72 Encapsulation
• CPC Class Codes: Y10S 426/804 Low calorie, low sodium or hypoallergic

Abstract

The present inventive composition concerns a composite delivery system having a substantially hydrophobic exterior comprising:

(a) an agglomerated mixture of a core material selected from the group consisting of sweeteners, flavoring agents and mixtures thereof and a matrix wherein the matrix comprises:

(i) about 0.5% to about 20% fat soluble lecithin;

(ii) about 65% to about 90% of an edible material having a melting point in the range of about 25° C. to about 100° C. selected from the group consisting of (a) a fatty acid having an iodine value of about 1 to about 10; (b) natural waxes; (c) synthetic waxes; and (d) mixtures thereof,

(b) about 0.5% to about 20% of a glyceride; and

(c) a silicone based anti-foaming agent in a concentration of about 0.001% to about 0.5%; said composite having a melting point in the range of about 20° C. to about 90° C.

Claims

1. A composite delivery system which comprises a mixture of spray congealed particles having a substantially hydrophobic exterior, the particles which comprise:

(a) a core material selected from the group consisting of sweeteners, flavoring agents, and mixtures thereof; and

(b) a hydrophobic encapsulating matrix surrounding the core, wherein the matrix comprises;

(i) about 0.5% to about 20% fat soluble lecithin;

(ii) about 65% to about 90% of an edible material having a melting point in the range of about 25°

C. to about 100°

C. selected from the group consisting of (a) a fatty acid having an iodine value of about 1 to about 10;

(b) natural waxes;

(c) synthetic waxes; and

(d) mixtures thereof;

(iii) about 0.5% to about 20% of a glyceride; and

(iv) a silicone based anti-foaming agent in a concentration of about 0.001% to about 0.5%;

said composite delivery system having a melting point in the range of from about 20°

C. to about 90°

C.

2. The composite of claim 1, wherein the sweetening agent is selected from the group consisting of water-soluble sweetening agents, water-soluble artificial sweeteners, dipeptide based sweeteners, and mixtures thereof.

3. The composite of claim 2, wherein the sweetening agent is present in an amount of about 0.005% to about 55% by weight.

4. The composite of claim 2, wherein the sweetener is aspartame which is present in an amount of about 0.01% to about 30%.

5. The composite of claim 2, wherein the sweetener is saccharin or its salts which is present in an amount of about 0.05% to about 8.0% by weight.

6. The composite of claim 2, wherein the sweetener is a combination of up to about 5.0% aspartame, about 0.5% to about 8.0% saccharin and its salts and about 0.5% to about 8.0% acesulfame-K.

7. The composite of claim 1, wherein the delivery system contains less than 0.3% water.

8. The composite of claim 1, wherein the sweetener is selected from the group consisting of xylose, ribose, glucose, mannose, galactose, fructose, dextrose, polydextrose, cellulose, sucrose, maltose, partially hydrolyzed starch or corn syrup solids, palatin, sorbitol, xylitol, mannitol, maltitol, and mixtures thereof.

9. The composite of claim 1, wherein said sweetener is selected from the group consisting of sodium saccharin, calcium saccharin, saccharin acid, cyclamate salts, chlorosucrose derivatives, glycyrrhizin, acesulfame-K, L-aspartyl-L-phenylalanine methyl ester, dihydrochalcone, 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-1-2,2-dioxide, steviosides, talin, and mixtures thereof.

10. The composite of claim 1, wherein the fatty acid is selected from the group consisting of hydrogenated palm oil, hydrogenated palm kernel oil, hydrogenated peanut oil, hydrogenated rapeseed oil, hydrogenated rice bran oil, hydrogenated soybean oil, hydrogenated cottonseed oil, hydrogenated sunflower oil, partially hydrogenated soybean oil, partially hydrogenated cottonseed oil, candellila wax, carnauba wax and mixtures thereof.

11. The composite of claim 1, wherein the anti-foaming agent is selected from the group consisting of polydimethylsiloxane, dimethyl polysiloxane, silicone fluid, silicone anti-foam emulsion, silica gel, silicon dioxide, compounded silicone fluid, and simethicone.

12. The composite of claim 1, wherein the glyceride is selected from the group consisting of monoglycerides, diglycerides, glyceryl monostearate, glyceryl tristearate and mixtures thereof.

13. The composite of claim 12, wherein the glyceride is a monoglyceride of a fat selected from the group consisting of soybean oil, palm oil and lard.

14. A method of preparing a composite sweetener delivery system, which comprises:

preparing a hydrophobic encapsulating matrix containing about 0.5% to about 20% fat soluble lecithin, about 65% to about 90% of an edible material having a melting point in the range of about 25°

C. to about 100°

C. selected from the group consisting of (a) a fatty acid having an iodine value of about 1 to about 10, (b) natural waxes, (c) synthetic waxes, and (d) mixtures thereof;

mixing said matrix;

melting said encapsulating matrix material at a temperature above about 60°

C.;

adding an anti-foaming agent to said matrix and mixing until a homogeneous mixture is obtained;

mixing a glyceride into said matrix, followed by adding a sweetening agent to the matrix to encapsulate the sweetening agent; and

spray drying the resulting composition to form a composite sweetener delivery system comprising spray congealed particles having a substantially hydrophobic exterior, the particles which comprise a core of sweetening agent encapsulated in the hydrophobic matrix.

15. The method according to claim 14, wherein the spray congealed particles of said composite sweetener delivery system vary in size from about 10 microns to about 400 microns in diameter.

16. The method according to claim 14, wherein the encapsulating matrix material is melted at a temperature between about 70°

C. and about 85°

C.

17. The method according to claim 14, wherein the sweetening agent is selected from the group consisting of water-soluble sweetening agents, water-soluble artificial sweeteners, dipeptide based sweeteners and mixtures thereof.

18. The method of claim 17, wherein said sweetening agent is present in an amount of about 0.005% to about 55% by weight.

19. The method according to claim 17, wherein the sweetener is selected from the group consisting of xylose, ribose, glucose, mannose, galactose, fructose, dextrose, polydextrose, cellulose, sucrose, maltose, partially hydrolyzed starch, partially hydrolyzed corn syrup solids, palatin, sorbitol, xylitol, mannitol, maltitol, and mixtures thereof.

20. The method according to claim 15, wherein said sweetener is selected from the group consisting of sodium saccharin, calcium saccharin, saccharin acid, cyclamate salts, chlorosucrose derivatives, dipeptide compounds, acesulfame-K, L-aspartyl-L-phenylalanine methyl ester, dihydrochalcone, 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, steviosides, talin, and mixtures thereof.

21. The method according to claim 17, wherein the sweetener is aspartame which is present in an amount of about 0.01% to about 30%.

22. The method according to claim 17, wherein the sweetener is saccharin or its salts which is present in an amount of about 0.05% to about 8.0% by weight.

23. The method according to claim 17, wherein the sweetener is a combination of up to about 5.0% aspartame, about 0.5% to about 8.0% saccharin and its salts and about 0.5% to about 8.0% acesulfame-K.

24. The method according to claim 14, wherein the fatty acid is selected from the group consisting of hydrogenated palm oil, hydrogenated palm kernel oil, hydrogenated peanut oil, hydrogenated rapeseed oil, hydrogenated rice bran oil, hydrogenated soybean oil, hydrogenated cottonseed oil, hydrogenated sunflower oil, partially hydrogenated soybean oil, partially hydrogenated cottonseed oil, candellila wax, carnauba wax and mixtures thereof.

25. The method according to claim 14, wherein the anti-foaming agent is selected from the group consisting of polydimethylsiloxane, dimethyl polysiloxane, silicone fluid, silicone anti-foam emulsion, silica gel, silicon dioxide, compounded silicone fluid, and simethicone.

26. The method according to claim 14, wherein the glyceride is selected from the group consisting of monoglycerides, diglycerides, glyceryl monostearate, glyceryl tristearate, and mixtures thereof.

27. The method according to claim 14, wherein the glyceride is a monoglyceride of a fat selected from the group consisting of soybean oil, palm oil and lard.