Encapsulation compositions

• US 5,603,971 A
• Filed: 04/17/1995
• Issued: 02/18/1997
• Est. Priority Date: 04/16/1993
• Status: Expired due to Term

• Current Assignee: Mccormick & Company Incorporated
• Original Assignee: Mccormick & Company Incorporated
• Inventors: Porzio, Michael A., Popplewell, Lewis M.
• Primary Examiner(s): Weier, Anthony J.
• Application Number:
  US08/424,572
• Time in Patent Office: 673 Days
• Field of Search: 426/96
• US Class Current: 426/96
• CPC Class Codes: A23L 27/72 Encapsulation
• CPC Class Codes: A23L 29/219 Chemically modified starch; Reaction or complexation products of starch with other chemicals
• CPC Class Codes: A23L 29/35 Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
• CPC Class Codes: A23P 10/30 Encapsulation of particles, e.g. foodstuff additives

Abstract

Carbohydrate-based glassy matrices which are stable in the glassy state at ambient temperatures may be prepared by the use of aqueous plasticizers with melt extrusion. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavoring agents.

Claims

1. An encapsulation composition, comprising:

(A) an encapsulate encapsulated in;

(B) a glassy matrix consisting essentially of;

(a) 60 to 90 wt. % of a modified starch;

(b) 10 to 40 wt. % of a mono- or disaccharide;

(c) 0 to 2.5 wt. % of a food emulsifier; and

(d) a plasticizer,

wherein said composition is prepared by a process comprising;

(i) mixing 60 to 90 wt. % of a modified starch, 10 to 40 wt. % of a mono- or disaccharide, and 0 to 2.5 wt. % of a food emulsifier, with a liquid plasticizer and an encapsulate in an extruder to obtain a melted matrix; and

(ii) extruding said melted matrix.

2. The composition of claim 1, having a glass transition temperature of ≧

35°

C.

3. The composition of claim 2, having a glass transition temperature of ≧

40°

C.

4. The composition of claim 1, wherein said encapsulate is selected from the group consisting of medications, pesticides, vitamins, preservatives, and flavoring agents.

5. The composition of claim 4, wherein said encapsulate is a flavoring agent.

6. The composition of claim 5, wherein said flavoring agent is selected from the group consisting of natural extracts, oleoresins, essential oils, protein hydrolysates, aqueous reaction flavors, and compounded flavors.

7. The composition of claim 1, wherein said modified starch is sodium octenyl succinate modified starch.

8. The composition of claim 1, wherein said mono- or disaccharide is selected from the group consisting of glucose, sucrose, lactose, fructose and maltose.

9. The composition of claim 1, wherein said modified starch is sodium octenyl succinate modified starch and said mono- or disaccharide is selected from the group consisting of glucose, sucrose, lactose, fructose, and maltose.

10. The composition of claim 1, wherein said liquid plasticizer is selected from the group consisting of water, an aqueous solution of a mono- or disaccharide, and an aqueous solution of a modified starch.

11. The composition of claim 1, wherein said modified starch is sodium octenyl succinate modified starch and said mono- or disaccharide is glucose.

12. The composition of claim 1, wherein said food emulsifier is selected from the group consisting of monoglycerides of fatty acids, propylene glycol monoesters of fatty acids, succinylated monoglycerides of fatty acids, sorbitan fatty acid esters, polyoxyethylene sorbitan monoesters of fatty acids, acetylated monoglycerides of fatty acids, and diglycerides of fatty acids.

13. The composition of claim 1, wherein said food emulsifier is present in an amount of 0.25 to 2.5 wt. %.