Encapsulation compositions and process for preparing the same
First Claim
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1. An encapsulation composition, comprising:
- (A) an encapsulate, encapsulated in;
(B) a glassy matrix, said matrix comprising;
(a) 50 to 99% by weight, based on the total weight of said matrix (B), of gum arabic and 1 to 50% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol;
or (b) 50 to 99% by weight, based on the total weight of said matrix (B), of a mixture of at least two food polymers selected from the group consisting of gum arabic, hydrolyzed gelatin, gelatin, and larch gum and 1 to 50% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol, wherein said low molecular weight carbohydrate or polyol is selected from the group consisting of glucose, sucrose, maltose, lactose, 42 dextrose equivalent and 36 dextrose eqivalent corn syrup solids, erythritol, lactitol, mannitol, sorbitol, maltitol, isomalt, xylitol, hydrogenated corn syrups, hydrogenated glucose syrups, hydrogenated maltose syrups, hydrogenated lactose syrups, and mixtures thereof.
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Abstract
Encapsulation compositions in which an encapsulate (A) is encapsulated in a matrix (B) may be prepared by:
(i) mixing matrix (B) with a liquid plasticizer and encapsulate (A) in an extruder, to obtain a melted mixture of encapsulate (A) and matrix (B); and
(ii) extruding the melted mixture, to obtain an extruded mixture.
62 Citations
28 Claims
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1. An encapsulation composition, comprising:
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(A) an encapsulate, encapsulated in;
(B) a glassy matrix, said matrix comprising;
(a) 50 to 99% by weight, based on the total weight of said matrix (B), of gum arabic and 1 to 50% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol;
or(b) 50 to 99% by weight, based on the total weight of said matrix (B), of a mixture of at least two food polymers selected from the group consisting of gum arabic, hydrolyzed gelatin, gelatin, and larch gum and 1 to 50% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol, wherein said low molecular weight carbohydrate or polyol is selected from the group consisting of glucose, sucrose, maltose, lactose, 42 dextrose equivalent and 36 dextrose eqivalent corn syrup solids, erythritol, lactitol, mannitol, sorbitol, maltitol, isomalt, xylitol, hydrogenated corn syrups, hydrogenated glucose syrups, hydrogenated maltose syrups, hydrogenated lactose syrups, and mixtures thereof. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 27, 28)
(a) 50 to 99% by weight, based on the total weight of said matrix (B), of gum arabic and 1 to 50% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol.
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3. The composition of claim 2, wherein said matrix (B) comprises:
(a) 60 to 80% by weight, based on the total weight of said matrix (B), of gum arabic and 20 to 40% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol.
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4. The composition of claim 1, wherein said matrix (B) comprises:
(b) 50 to 99% by weight, based on the total weight of said matrix (B), of a mixture of at least two food polymers selected from the group consisting of gum arabic, hydrolyzed gelatin, gelatin, and larch gum and 1 to 50% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol.
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5. The composition of claim 4, wherein said matrix (B) comprises:
(b) 60 to 80% by weight, based on the total weight of said matrix (B), of a mixture of at least two food polymers selected from the group consisting of gum arabic, hydrolyzed gelatin, gelatin, and larch gum and 20 to 40% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol.
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6. The composition of claim 1, having a glass transition temperature of at least 35°
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7. The composition of claim 1 wherein said encapsulate is selected from the group consisting of medications, pesticides, vitamins, preservatives, and flavoring agents.
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8. The composition of claim 1, wherein said encapsulate is a flavoring agent.
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9. The composition of claim 8, wherein said flavoring agent is selected from the group consisting of natural extracts, oleoresins, essential oils, protein hydrolysates, aqueous reaction flavors, compounded natural flavors, and artificial flavors.
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10. The composition of claim 8, wherein said flavoring agent optionally contains a plasticizer or an emulsifier.
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27. The composition of claim 1, wherein said encapsulate is present in an amount of 4 to 18% by weight, based on the total weight of said composition.
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28. The composition of claim 1, wherein said encapsulate is present in an amount of 9 to 16% by weight, based on the total weight of said composition.
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11. An encapsulation composition, comprising:
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(A) an encapsulate, encapsulated in;
(B) a glassy matrix, said matrix comprising;
(a) 50 to 99% by weight, based on the total weight of said matrix (B), of gum arabic and 1 to 50% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol;
or(b) 50 to 99% by weight, based on the total weight of said matrix (B), of a mixture of at least two food polymers selected from the group consisting of gum arabic, hydrolyzed gelatin, gelatin, and larch gum and 1 to 50% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol, wherein said low molecular weight carbohydrate or polyol is selected from the group consisting of glucose, sucrose, maltose, lactose, 42 dextrose equivalent and 36 dextrose equivalent corn syrup solids, erythritol, lactitol, mannitol, sorbitol, maltitol, isomalt, xylitol, hydrogenated corn syrup, hydrogenated glucose syrups, hydrogenated maltose syrups, hydrogenated lactose syrups, and mixtures thereof, and wherein said composition is prepared by a process comprising;
(i) mixing matrix (B) with a liquid plasticizer and encapsulate (A) in an extruder, to obtain a melted mixture which comprises encapsulate (A) and matrix (B); and
(ii) extruding said melted mixture, to obtain an extruded mixture. - View Dependent Claims (12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26)
(a) 50 to 99% by weight, based on the total weight of said matrix (B), of gum arabic and 1 to 50% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol.
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21. The composition of claim 11, wherein said matrix (B) comprises:
(a) 60 to 80% by weight, based on the total weight of said matrix (B), of gum arabic and 20 to 40% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol.
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22. The composition of claim 11, wherein said matrix (B) comprises:
(b) 50 to 99% by weight, based on the total weight of said matrix (B), of a mixture of at least two food polymers selected from the group consisting of gum arabic, hydrolyzed gelatin, gelatin, and larch gum and 1 to 50% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol.
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23. The composition of claim 11, wherein said matrix (B) comprises:
(b) 60 to 80% by weight, based on the total weight of said matrix (B), of a mixture of at least two food polymers selected from the group consisting of gum arabic, hydrolyzed gelatin, gelatin, and larch gum and 20 to 40% by weight, based on the total weight of said matrix (B), of a low molecular weight carbohydrate or polyol.
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24. The composition of claim 11, having a glass transition temperature of at least 35°
- C.
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25. The composition of claim 11, wherein said encapsulate is present in an amount of 4 to 18% by weight, based on the total weight of said composition.
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26. The composition of claim 11, wherein said encapsulate is present in an amount of 9 to 16% by weight, based on the total weight of said composition.
Specification