MXPA97004934A

MXPA97004934A - Method for encapsulating food particles or dearoma / taste using hot fish gelatin and hot capsules by dichomet

Info

Publication number: MXPA97004934A
Application number: MXPA/A/1997/004934A
Authority: MX
Inventors: C Soper Jon
Original assignee: Tastemaker
Priority date: 1994-12-30
Filing date: 1997-06-30
Publication date: 1998-02-01

Abstract

The present invention is directed to a method for the formation of microencapsulated food or flavor capsules as well as the capsules produced by the method. The method includes providing food or flavor particles that will be encapsulated, forming a mixture of a tempered water fish gelatin and the flavoring food particles, in an aqueous medium. The method further includes microencapsulating the particles with the gelatin at an elevated temperature, by coacervating the complex, to form the microencapsulates. If desired, the method may further include the step of separating the capsules. In a preferred form, the method is conducted at a temperature of about 33 ° C to about 35 ° C. Preferably, tempered water fish gelatin, used in the encapsulation method, has a Bloom rating of from about 150 to about 300 grams Bloom, more preferably from about 250 to about 300 grams Bloom. Many different types of food particles or flavoring may be used, such as for example: vegetable oil, lemon oil, garlic flavoring, apple flavoring or black pepper. The invention is also directed to the food capsules or flavorings produced by the method

Description

METHOD FOR ENCAPSULATING FOOD OR AROMA / FLAVOR PARTICLES USING FISH GELATINE FOR HOT WATER AND CAPSULES PRODUCED BY SUCH METHOD FIELD OF THE INVENTION This invention relates to the microencapsulation of food particles or flavoring and, more particularly, to the microencapsulation of food particles or flavoring by the formation of a complex coacervate, at elevated temperatures, using a fish gelatin in Hot water.

BACKGROUND OF THE INVENTION U.S. Patent No. 5,035,896 to Apfel et al. shows water-insoluble drugs coated by simple coacervation, using a low-grade Bloom fish gelatin that gels at room temperature, ie at a room temperature of approximately 16 ° -27 ° C. However, the '896 patent does not disclose the use of fish gelatin for the encapsulation of other types of particles. In addition, the coacervation process of '896 is limited to a coacervation at room temperature. European Patent Application 0347751 describes the formation of compositions containing fat-soluble substances, such as for example fat-soluble vitamins. The substances are protected by a colloid that is fish gelatin instead of, as in the previous compositions, gelatin from warm-blooded animals. The compositions are provided in the form of matrix particles, each having a droplet matrix of the substance dispersed throughout the gelatin protective carrier. 093/19621 discloses the formation of aqueous liquid flavor oil capsules by microencapsulation of discrete droplets of flavor oil emulsified in water by coacervation. The coating layer comprises one or more colloidal materials. A preferred colloidal material is gelatin. In one example, coacervation is conducted at a temperature of 36 ° C.

SUMMARY OF THE INVENTION This invention is directed to a method for the formation of microencapsulated food or flavor capsules, as well as to the capsules produced by the method. The method includes providing the food or flavor / aroma particles to be encapsulated and forming a mixture of fish gelatin for hot water and the food or flavor particles in an aqueous medium. The method also includes the microencapsulation of the particles with the gelatin at a temperature higher than 27 ° C, by complex coacervation to form microencapsulated capsules. If desired, the method may further include the step of separating the capsules. In a preferred form, the method is conducted at a temperature of about 33 ° C to about 35 ° C. Preferably, the fish gelatin for hot water used in the encapsulation method has a Bloom rating of from about 150 to about 300 grams Bloom, more preferably from about 250 to about 300 grams Bloom. Many different types of food or flavoring particles may be used, such as: vegetable oil, lemon oil, garlic flavor / aroma, apple flavor / aroma or black pepper. The invention is also directed to food or flavor capsules produced by the method. This invention offers various benefits and advantages. For example, the method provides a way to encapsulate food or flavor particles using fish gelatin instead of another type of gelatin, such as bovine or porcine gelatin. Also, the fish gelatin used is a kosher fish gelatin (accepted by Jewish laws), therefore, any food particle or kosher flavor / aroma will remain kosher with the encapsulation. In addition, the coacervation method is conducted at elevated temperatures and does not require coacervation at room temperature.

DETAILED DESCRIPTION OF THE INVENTION The invention is directed to a method for forming microencapsulated food or flavor capsules., as well as the capsules produced from this method. The method includes providing the food or flavor / flavor particles that will be encapsulated and forming a mixture of fish gelatin for hot water and the food or flavor / flavor particles, in an aqueous medium. The method further includes the microencapsulation of the particles with the gelatin at elevated temperatures, by complex coacervation to form microencapsulated capsules. The fish gelatin for hot water used in the method can be any fish gelatin for hot water. However, in a preferred form of the invention, fish gelatin has a Bloom rating of from about 150 to about 300 grams Bloom and, more preferably, a Bloom rating of from about 250 to about 300 grams Bloom. These highly rated hot water fish gelatins are available from Food Industries Testing in Miami, Florida, under the product name Gelcine KFX. One of the advantages of using fish gelatin is that it is accepted by Jewish laws, that is, it is kosher. Therefore, kosher food or flavor particles retain their kosher condition when encapsulated with fish gelatin. As stated above, the method further includes the microencapsulation of the particles with the gelatin, at elevated temperatures, by complex coacervation. As used herein, "elevated temperatures" refers to temperatures above room temperature, that is, above 16 ° -27 ° C. During complex coacervation, a protein coating is formed on the food or flavor particles to produce microencapsulated capsules. The protein coating can then be crosslinked by covalent or ionic bonding with a crosslinking agent and, if desired, the capsules can be spray dried or otherwise drained, at a suitable temperature, for removal or removal of water. When using the method of this invention, the food or flavor particles in amounts of up to 95% by weight, normally within the range of about 50% to 95% by weight, are encapsulated in a protein coating, i.e. a ratio of about 10: 1 to about 5: 1 of particles to coating. Typically, a particle encapsulation of about 70% to about 95% by weight is achieved. In another particularity of the invention, a drying aid is added to the coacervate emulsion of food particles or flavor / aroma, before spray-drying or dewatering. This drying adjuvant has the effect of lubricating these particles spray dried or otherwise dewatered and providing uniform distribution of the particles. A variety of food particles or flavor / aroma can be encapsulated, such as, for example, vegetable oil, lemon oil, garlic flavoring, apple flavoring or black pepper. Examples of other flavoring oils include aromatic flavoring compounds and / or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits etc. and combinations thereof. Flavoring oils include cinnamon oil, pyroclase oil, peppermint oil, bay oil, thyme oil, peppermint oil, cassia oil and the like. Artificial flavors and natural and synthetic flavors of fruits, such as vanilla and citrus oils, including lemon, orange, grapefruit, lime and fruit essences, including: apple, pear, peach, strawberry, cherry, etc. can be used These flavor oils may be used individually or in a mixture as is well known in the art. The coating layer, as prepared by complex coacervation, comprises colloidal materials that must be hydrophilic, gellable and ionizable. The colloidal materials can be selected from the group consisting of fish gelatin for hot water, alginates, caffeine, gum arabic, carboxymethylcellulose and the like and mixtures thereof. Complex coacervation is usually practiced by first forming a water solution of a first colloidal material, such as, for example, fish gelatin for hot water, above its gelation temperature. Separately, a second colloidal material, such as, for example, gum arabic or carboxymethylcellulose, is added to the water to form a clear solution. Then the two solutions are mixed, the temperature can be reduced and the flavor oil is mixed in the resulting solution at a mixing speed to form the desired emulsion. The complex coacervation or aggregation to uniformly distribute the colloidal materials around the food or flavor particles is then effected by diluting the emulsion with water or adjusting the pH and allowing a time for the colloid to coat the particles. Then, in order to render the gelatin capsules insoluble, it is usually necessary to crosslink the colloidal coating on the particles and, preferably, glutaraldehyde is used to crosslink the gelatin coating surrounding the particles. Alum can also be used to crosslink the coated food or flavor particles. It is preferred to add a drying aid to the coated microcapsule pulp in aqueous medium, before spray drying or dewatering. Silicon dioxide is the preferred drying agent having a particle size of less than 400 mesh, but the fineness of the drying agent is not critical. The coated flavor capsules are now ready for spray drying, and this can be achieved by using a spray-drying tower fitted or adapted with an air atomizing nozzle for countercurrent spray with the flow of hot air. Capsules coated with food or flavor are supplied to the spray nozzle by a pump at a suitable rate per hour. Atomization can be achieved in several ways. For example, air atomization, rotating disk or atomization without air can be used.

The resulting flavor or flavor capsules can be prepared in different forms, such as in a suspension or liquid pulp (typically from about 1% to about 40% by weight solids), a paste (from about 36% to about 60%). in weight of solids) or a dry powder. The pulp shape can have advantages in certain applications due to the benefits of saving in the costs of the particles, an easy handling and even a better containment of the particles, due to the reduced volatility of the particles in water. The aqueous food or flavor capsules can be supplied by a pump at a suitable rate per hour, in the processing to produce an easy handling. The following examples illustrate the practice of this invention. However, it will be understood that these examples are not intended to limit the scope of the invention, which will be determined by the appended claims and their equivalents.

Use 1 Aqueous capsules of flavor particles and coating of fish gelatin cross-linked in hot water. An aqueous suspension of microcapsules of vegetable oil was produced in accordance with the method of the invention. The 300 gram Bloom, Gelcine KFX hot water fish gelatin supplied by Food Industry Testing of Miami, Florida, was used to form 200 grams of a 10% fish gelatin solution at 33 ° C. Then 100 grams of a 4% solution of CMC / ARÁBIGA gum was prepared at room temperature. The gum and gelatin solutions were combined followed by the addition of 160 grams of vegetable oil. 600 grams of dilution water was added to the emulsion at 35 ° C and the resulting solution was cooled for a period of 30 minutes to a temperature of about 25 ° C. 2.5 grams of a 50% aqueous solution of glutaraldehyde was added in order to crosslink the gelatin. The result was an excellent aqueous suspension of microcapsules. In addition, a similar batch of capsules was prepared using the steps above, but replacing fish gelatin for 250 gram Bloom hot water with the 300 gram Bloom gelatin previously used. Additionally, aqueous suspensions of microcapsules were prepared using lemon oil, garlic flavor or apple flavor instead of the vegetable oil mentioned above. The method conducted using these particular flavors also resulted in an excellent aqueous suspension of microcapsules.

Use 2 Spray-dried and free-flowing capsules, flavor particles and reticulated fish gelatin coating in hot water The aqueous suspensions of the lemon oil, garlic flavor and apple flavor capsules prepared in Example 1 above, were further processed to form dry powders of flavor capsules. In order to form dry powders, in the slurries or aqueous suspensions, silicon dioxide was mixed to act as a drying aid in the spray drying. The suspensions were then spray-dried using the aforementioned spray-drying technique. This process resulted in free-flowing dry microcapsules.

Claims

NOVELTY OF THE INVENTION Having described the present invention, it is considered as a novelty and, therefore, the content of the following CLAIMS is claimed as property; A process of microencapsulation of food or flavor particles comprising the steps of: providing food or flavor particles to be encapsulated, forming a mixture of a gelatin and the food or flavor particles, in a medium aqueous, and microencapsulate the particles with the gelatin at a temperature higher than 27 ° C, by complex coacervation, to form microencapsulated capsules, characterized in that the gelatine is fish gelatin for hot water.
2. A method according to claim 1, conducted at a preferred temperature of about 33 ° C to about 35 ° C.
3. A method according to claim 1 or 2, further comprising the step of separating the capsules. .
A method according to any of the preceding claims, wherein the fish gelatin has a Bloom rating of from about 159 to about 300 grams Bloom.
5. A method according to any of the preceding claims, wherein the fish gelatin has a Bloom rating of from about 250 to about 300 grams Bloom.
6. A method according to any of the preceding claims, wherein the particles to be encapsulated are selected from the group consisting of vegetable oil, lemon oil, garlic flavor, apple flavor or black pepper.
7. A method according to any of claims 1 to 5, wherein the particles to be encapsulated are liquid flavor particles.
8. A product produced by the method according to any of the preceding claims.
9. A product according to claim 8, wherein the product is characterized as being kosher. SUMMARY OF THE INVENTION This invention is directed to a method for the formation of microencapsulated food or flavor capsules as well as the capsules produced by the method. The method includes providing food or flavor particles that will be encapsulated, forming a mixture of a tempered water fish gelatin and the food or flavoring particles, in an aqueous medium. The method further includes the microencapsulation of the particles with the gelatin at an elevated temperature, by coacervating the complex, to form the microencapsulates. If desired, the method may further include the step of separating the capsules. In a preferred form, the method is conducted at a temperature of about 33 ° C to about 35 ° C. Preferably, tempered water fish gelatin, used in the encapsulation method, has a Bloom rating of from about 150 to about 300 grams Bloom, more preferably from about 250 to about 300 grams Bloom. Many different types of food particles or flavoring may be used, such as for example: vegetable oil, lemon oil, garlic flavoring, apple flavoring or black pepper. The invention is also directed to food capsules or flavorings P1289 / 97MX produced by the method. P1289 / 97MX