Encapsulation compositions and processes for preparing the same
First Claim
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1. An encapsulation composition, comprising:
- (A) an encapsulate, encapsulated in;
(B) a glassy matrix,wherein said glassy matrix is;
(a) a composition, comprising;
(a1) 5 to 95% by weight, based on the total weight of said composition (a), of a first food polymer;
(a2) 5 to 90% by weight, based on the total weight of said composition (a), of a second food polymer; and
(a3) 0 to 45% by weight, based on the total weight of said composition (a), of a component selected from the group consisting of a sugar, a polyol, a corn syrup solid, and mixtures thereof,wherein said first food polymer is an n-octenylsuccinic anhydride-modified starch, andwherein said second food polymer is selected from the group consisting of an exudate gum, a bacterial gum, an extract gum, a seed gum, a pectin, a pregelatinized starch, agar agar, a hydrogenated starch hydrolyzate, a modified cellulose, a seaweed hydrocolloid extract, a protein, a fractionated protein, a hydrolyzed protein, and chitosan.
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Abstract
Matrix compositions which contain a mixture of two different food polymers are useful for encapsulating encapsulates, such as flavoring agents.
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Citations
24 Claims
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1. An encapsulation composition, comprising:
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(A) an encapsulate, encapsulated in; (B) a glassy matrix, wherein said glassy matrix is; (a) a composition, comprising; (a1) 5 to 95% by weight, based on the total weight of said composition (a), of a first food polymer; (a2) 5 to 90% by weight, based on the total weight of said composition (a), of a second food polymer; and (a3) 0 to 45% by weight, based on the total weight of said composition (a), of a component selected from the group consisting of a sugar, a polyol, a corn syrup solid, and mixtures thereof, wherein said first food polymer is an n-octenylsuccinic anhydride-modified starch, and wherein said second food polymer is selected from the group consisting of an exudate gum, a bacterial gum, an extract gum, a seed gum, a pectin, a pregelatinized starch, agar agar, a hydrogenated starch hydrolyzate, a modified cellulose, a seaweed hydrocolloid extract, a protein, a fractionated protein, a hydrolyzed protein, and chitosan. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9)
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10. An encapsulate composition, prepared by a process comprising:
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(i) mixing a matrix composition (B) with a liquid plasticizer and an encapsulate (A) in an extruder, to obtain a melted mixture comprising encapsulate (A) and matrix (B); and (ii) extruding said melted mixture, to obtain said composition, wherein said encapsulate (A) is encapsulated in a glassy matrix of said matrix composition (B), and wherein said matrix composition (B) is selected from the group consisting of; (a) a composition, comprising; (a1) 5 to 95% by weight, based on the total weight of said composition (a), of a first food polymer; (a2) 5 to 90% by weight, based on the total weight of said composition (a), of a second food polymer; and (a3) 0 to 45% by weight, based on the total weight of said composition (a), of a component selected from the group consisting of a sugar, a polyol, a corn syrup solid, and mixtures thereof, wherein said first food polymer is an n-octenylsuccinic anhydride-modified starch, and wherein said second food polymer is selected from the group consisting of an exudate gum, a bacterial gum, an extract gum, a seed gum, a pectin, a pregelatinized starch, agar agar, a hydrogenated starch hydrolyzate, a modified cellulose, a seaweed hydrocolloid extract, a protein, a fractionated protein, a hydrolyzed protein, and chitosan. - View Dependent Claims (11, 12, 13, 14, 15, 16, 17, 18)
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19. A process for preparing an encapsulation composition, said process comprising:
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(i) mixing a matrix composition (B) with a liquid plasticizer and an encapsulate (A) in an extruder, to obtain a melted mixture comprising encapsulate (A) and matrix (B); and (ii) extruding said melted mixture, to obtain said composition, wherein said encapsulate (A) is encapsulated in a glassy matrix of said matrix composition (B), and wherein said matrix composition (B) is selected from the group consisting of; (a) a composition, comprising; (a1) 5 to 95% by weight, based on the total weight of said composition (a), of a first food polymer; (a2) 5 to 90% by weight, based on the total weight of said composition (a), of a second food polymer; and (a2) 0 to 45% by weight, based on the total weight of said composition (a), of a component selected from the group consisting of a sugar, a polyol, a corn syrup solid, and mixtures thereof, wherein said first food polymer is an n-octenylsuccinic anhydride-modified starch, and wherein said second food polymer is selected from the group consisting of an exudate gum, a bacterial gum, an extract gum, a seed gum, a pectin, a pregelatinized starch, agar agar, a hydrogenated starch hydrolyzate, a modified cellulose, a seaweed hydrocolloid extract, a protein, a fractionated protein, a hydrolyzed protein, and chitosan. - View Dependent Claims (20, 21, 22, 23, 24)
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Specification