Mononuclearly filled microcapsules

• US 20040191366A1
• Filed: 01/28/2004
• Published: 09/30/2004
• Est. Priority Date: 12/24/2001
• Status: Active Grant

• Current Assignee: Symrise AG
• Original Assignee: Thomas Mangos
• Inventors: Schutte, Christian, Mangos, Thomas J., Fischer, Norbert, Chauchadis, Pierre, Fexer, Wolfgang
• Granted Patent: US 7,585,538 B2
• Time in Patent Office: Days
• US Class Current: 426/89
• CPC Class Codes: A23G 4/20 Composite products, e.g. centre-filled , multi-layer, laminated
• CPC Class Codes: A23L 27/72 Encapsulation
• CPC Class Codes: A23L 7/111 Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
• CPC Class Codes: A23P 10/30 Encapsulation of particles, e.g. foodstuff additives
• CPC Class Codes: A23P 20/12 Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
• CPC Class Codes: B01J 13/02 Making microcapsules or microballoons for medical preparations A61K9/50
• CPC Class Codes: B01J 13/206 Hardening; drying

Abstract

Described are mononuclearly filled seamless microcapsules comprising:

a capsule shell of a hardened capsule material based on an acid polysaccharide and

a filler material surrounded on all sides by the capsule shell, including an organoleptitic effective amount of a flavor,

wherein the microcapules is heat stable and/or cooking stable and/or deep fry stable and the water portion in the capsule shell is adjusted to a value of ≦50 wt. %, based upon the total mass of the capsule shell.

Claims

1. Mononuclearly filled seamless microcapsule, including:

a capsule shell of a hardened capsule material based on an acid polysaccharide and

a filler material surrounded on all sides by the capsule shell, including an organoleptitic effective amount of a flavor,

wherein the microcapules are heat stable and/or cook stable and/or deep fry stable and the water portion in the capsule shell is adjusted to a value of ≦

50 wt. %, based upon the total mass of the capsule shell.

2. Mononuclearly filled microcapsules according to claim 1, wherein the hardened capsule material for the microcapsules includes a substance hardened by contacting with mono-, di- or higher valent cations.

3. Mononuclearly filled microcapsules according to one of the preceding claims, wherein the hardened capsule material for the microcapsules is selected from the group consisting of alginate, pectate, pectinate, carrageenan, gellan and mixtures thereof.

4. Mononuclearly filled microcapsules according to one of the preceding claims, wherein the flavor contained in the filler material includes at least 10 wt. %, based upon the total mass of the flavor in the filler material, of one or more flavor substances with a logK_w/o<

2.

5. Mononuclearly filled microcapsules according to one of the preceding claims, wherein the flavor contained in the filler material includes at least 10 wt. %, based upon the total mass of the flavor in the filler material, of one or more flavor substances for which the following applies:

1<

logK_o/w<

2.

6. Mononuclearly filled microcapsules according to one of the preceding claims 1-4, wherein the flavor contained in the filler material includes at least 10 wt. %, based upon the total mass of the flavor in the filler material, of one or more flavor substances for which the following applies:

logK_o/w<

1.

7. Foodstuff preparation, including:

one or more mononuclearly filled microcapsules according to one of the preceding claims and

a carrier material for the microcapsule(s).

8. Process for producing mononuclearly filled microcapsules according one of claims 1-6, with the following steps:

preparing a liquid organoleptically effective amount of a flavor-including filler material for the microcapsules,

preparing a preferably aqueous solution or dispersion of a hardenable capsule material based on acid polysaccharide,

forming discrete droplets of the liquid filler material for the microcapsules and the solution or dispersion of the hardenable capsule shell material, so that the hardenable capsule material surrounds on all sides the liquid filler material in the droplets,

hardening the hardenable capsule shell material, so that seamless polysaccharide capsules are formed, which respectively include mononuclearly filled material and are heat stable and/or cook stable and/or deep fry stable,

drying the formed capsule shells, until the water content in the capsule shell reaches a value of <

50 wt. %, based upon the total mass of the capsule shell

9. Process according to claim 8, wherein the seamless polysaccharide capsules are contacted with a water adsorbing or water binding substance for drying the formed capsules.

10. Process according to one of claims 8 through 9, wherein the hardenable capsule shell material are hardenable by contact with multi-valent cations, wherein the discrete droplets are contacted with a solution for hardening the hardenable capsule material, which contains the multi-valent cations.

11. Process according to one of claims 8-10, wherein the discrete droplets are contacted for maximally 1 minute with a solution for hardening the hardenable capsule shell material, which solution contains the multi-valent cations.

12. Process according to one of claims 10 or 11, wherein the formed seamless polysaccharide capsules are washed prior to the step of drying the formed capsule shells, in order to remove multi-valent cations from the capsule surface.