CA2322641A1 - Encapsulation of components into edible products - Google Patents
Encapsulation of components into edible products Download PDFInfo
- Publication number
- CA2322641A1 CA2322641A1 CA002322641A CA2322641A CA2322641A1 CA 2322641 A1 CA2322641 A1 CA 2322641A1 CA 002322641 A CA002322641 A CA 002322641A CA 2322641 A CA2322641 A CA 2322641A CA 2322641 A1 CA2322641 A1 CA 2322641A1
- Authority
- CA
- Canada
- Prior art keywords
- edible
- matrix composition
- weight
- chewable
- free
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0012—Galenical forms characterised by the site of application
- A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
- A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/204—Use of bacteria which are encapsulated, entrapped or immobilised; Fermentation with these bacteria
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Veterinary Medicine (AREA)
- Physiology (AREA)
- Zoology (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Medicinal Preparation (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
An edible composition that has a chewable texture and contains at least one encapsulated component is disclosed. The encapsulated component is a heat sensitive encapsulant. The encapsulated component may be a biologically active component, a pharmaceutical component, a nutraceutical component or a microorganism. In preferred embodiments, a free-flowing mixture is obtained by grinding cookies. The free flowing mixture and a plasticizer such as oil and water are mixed with an encapsulant to obtain a formable dough or crumbly mass. The dough is shaped or formed in pieces or pellets and dried to a shelf-stable moisture content. Processing is conducted at temperature sufficently low so as to prevent thermal degradation of the encapsulant and pressures sufficiently high to enable the formation of coherent pieces.
Claims (49)
1. An edible matrix composition that has a chewable texture and that contains at least one encapsulated component, said matrix composition comprising at least one plasticizer, and a free-flowing particulate mixture which comprises at least one fat, at least one starch, and at least one sugar which have been mixed and heated without substantially gelatinizing said at least one starch.
2. An edible matrix composition as claimed in claim 1 wherein said free-flowing mixture is obtained by baking a mixture of said at least one fat, at least one starch, and at least one sugar without substantially gelatinizing said at least one starch to obtain a baked product and then grinding the baked product to obtain said free-flowing mixture.
3. An edible matrix composition as claimed in claim 1 wherein said free-flowing mixture is ground cookies.
4. An edible matrix composition as claimed in claim 1 wherein said plasticizer comprises a fat or oil.
5. An edible matrix composition as claimed in claim 1 wherein said plasticizer comprises water.
6. An edible matrix composition as claimed in claim 1 wherein the free-flowing mixture content is at least about 10% by weight, based upon the weight of said edible matrix composition.
7. An edible matrix composition as claimed in claim 4 wherein the plasticizes content is from about 10% by weight to about 70% by weight, based upon the total weight of said free-flowing mixture and said plasticizer.
8. An edible matrix composition as claimed in claim 1 wherein the plasticizes content is up to about 90% weight, based upon the weight of said edible matrix composition.
9. An edible matrix composition as claimed in claim 1 wherein the piasticizer comprises oil or fat, and the oil or fat plasticizes content is up to 90% by weight, based upon the weight of said edible matrix composition.
10. An edible matrix composition as claimed in claim 9 wherein the melting point of said oil or fat plasticizes is at least about 30°C.
11. An edible matrix composition as claimed in claim 5 wherein the moisture content of the edible matrix composition is less than about 8% by weight, based upon the weight of the matrix composition.
12. An edible matrix composition as claimed in claim 1 wherein said at least one encapsulated component is selected from the group consisting of biologically active components, pharmaceutical components, nutraceutical components and microorganisms.
13. An edible, chewable matrix composition as claimed in claim 1 wherein the starch content of the matrix composition consists essentially of the starch content of said free-flowing mixture.
14. An edible matrix composition as claimed in claim 3 wherein said ground cookies comprise from about 8% by weight to about 40% by weight shortening or fat, from about 15% by weight to about 40% by weight sugar, and from about 20% by weight to about 75% by weight flour, based upon the weight of the ground cookies.
15. An edible matrix composition as claimed in claim 1 wherein said encapsulated component comprises live probiotic microorganisms.
16. An edible matrix composition as claimed in claim 15 wherein said encapsulated component comprises live lactobacilli.
17. An edible matrix composition as claimed in claim 12 which is coated with a coating composition in an amount of from about 0.5% by weight to about 50% by weight, based upon the weight of the coated product.
18. An edible chewable matrix composition as claimed in claim 1 further including at least one flavor or texture enhancing ingredient selected from the group consisting of chocolate, flavors, concentrated juices, fibers, and compound coatings.
19. An edible chewable matrix composition as claimed in claim 18 wherein said at least one process facilitating ingredient is selected from the group consisting of emulsifiers, oils and fats.
20. An edible matrix composition according to claim 3 wherein said ground cookies contain at least one component selected from the group consisting of high fructose corn syrup, maltodextrins, corn syrup, dextrose, lactose, maltose, modified or unmodified starches, leavening agents, non-fat dry milk, full fat dry milk, whey, gluten, soluble and insoluble fiber, nutrients, inulin, hydrocolloids, dry eggs, salt, flavor, emulsifier, cocoa, and cocoa butter.
21. An edible and chewable product comprising:
a) a free-flowing particulate mixture which comprises at least one fat, at least one starch, and at least one sugar which have been mixed and heated without substantially gelatinizing said at least one starch, and b) an encapsulant, wherein the encapsulant is embedded or encapsulated in a dough made substantially from the free-flowing mixture and a plasticizer, said dough being dried to a shelf stable moisture content.
a) a free-flowing particulate mixture which comprises at least one fat, at least one starch, and at least one sugar which have been mixed and heated without substantially gelatinizing said at least one starch, and b) an encapsulant, wherein the encapsulant is embedded or encapsulated in a dough made substantially from the free-flowing mixture and a plasticizer, said dough being dried to a shelf stable moisture content.
22. An edible and chewable product as claimed in claim 21 wherein said free-flowing mixture comprises a flour obtained by grinding cookies.
23. An edible and chewable product as claimed in claim 21 wherein said encapsulant comprises at least one member selected from the group consisting of biologically active components, neutraceutical components, and live microorganisms.
24. An edible and chewable product as claimed in claim 21 wherein said encapsulant is pre-encapsulated.
25. An edible and chewable product as claimed in claim 21 wherein said encapsulant is heat sensitive.
26. An edible and chewable product as claimed in claim 21 wherein said encapsulant has an undesirable taste which is masked by said free-flowing mixture.
27. An edible and chewable product as claimed in claim 21 which is coated with a coating composition.
28. An edible and chewable product as claimed in claim 21 which is a food bar.
29. An edible and chewable product as claimed in claim 21 which is in granular form.
30. A food composition comprising an edible and chewable product as claimed in claim 21 which is selected from the group consisting of ready-to-eat breakfast cereals, snacks, soups, salads, cakes, cookies, crackers, puddings, ice creams, yogurts, puddings, custards, baby foods, medicinal foods, sports bars, and beverages.
31. A food composition as claimed in claim 30 which is a yogurt, pudding, custard, or ice cream wherein said edible and chewable product is in ganular form.
32. A food composition as claimed in claim 30 which is a breakfast cereal, snack, soup, salad, cake, cookie, cracker, yogurt, pudding, custard, or ice cream wherein said edible and chewable product is applied as a topping.
33. A food composition as claimed in claim 30 which is a beverage.
34. A food composition comprising a topping which is an edible and chewable product as claimed in claim 30.
35. A food topping comprising an edible matrix composition as claimed in claim in granular form.
36. An edible, chewable matrix composition comprising a liquid plasticizer, an encapsulant, and a flour obtained by grinding cookies, the starch content of the matrix composition being substantially ungelatinized so as to provide a chewable, non-glassy texture to the matrix composition, wherein the encapsulant is encapsulated by plasticized ground cookies.
37. An edible, chewable matrix composition as claimed in claim 36 wherein said encapsulant comprises at least one member selected from the group consisting of biologically active components, pharmaceutical components, neutraceutical components and microorganisms.
38. An edible, chewable matrix composition as claimed in claim 36 wherein the amount of said ground cookies is at least about 10% by weight of said chewable matrix composition.
39. An edible, chewable matrix composition as claimed in claim 36 wherein the moisture content of the chewable matrix composition is less than about 8% by weight, based upon the weight of the matrix composition.
40. An edible, chewable matrix composition as claimed in claim 36 which is in particulate form.
41. An edible, chewable matrix composition as claimed in claim 36 wherein the starch content of the matrix composition consists essentially of the starch content of said ground cookies.
42. A method for the manufacture of edible products containing an encapsulated component comprising:
a) mixing a free-flowing particulate mixture with a plasticizer to obtain a crumbly mass or dough, said free-flowing mixture comprising a flour made from at least
a) mixing a free-flowing particulate mixture with a plasticizer to obtain a crumbly mass or dough, said free-flowing mixture comprising a flour made from at least
43 one fat, at least one starch, and at least one sugar which have been mixed and heated without substantially gelatinizing said at least one starch, b) admixing at least one encapsulant into the crumbly mass or dough, c) compressing the crumbly mass or dough to obtain a compressed dough, d) shaping the compressed dough, and e) separating the shaped dough into individual pieces, wherein ingredients comprising the free-flowing mixture, plasticizer, and encapsulant are admixed, compressed and shaped at temperatures sufficiently low so as to prevent thermal degradation of the encapsulant and at pressures sufficiently high to enable the formation of coherent pieces.
43. A method as claimed in claim 42 wherein at least said mixing of step (a) is performed in a continuous mixer or in a twin screw extruder.
43. A method as claimed in claim 42 wherein at least said mixing of step (a) is performed in a continuous mixer or in a twin screw extruder.
44. A method as claimed in claim 42 wherein the compressed dough is shaped by extrusion.
45. A method as claimed in claim 42 wherein said free-flowing mixture is obtained by baking a mixture of said at least one fat, at least one starch, and at least one sugar without substantially gelatinizing said at least one starch to obtain a baked product and then grinding the baked product to obtain said free-flowing mixture.
46. A method as claimed in claim 42 wherein said free-flowing mixture is ground cookies.
47. A method as claimed in claim 42 wherein said plasticizer comprises at least one member selected from the group consisting of fats, oils, and water.
48. A edible matrix composition as claimed in claim 42 wherein said plasticizer comprises fat or oil.
49. A method as claimed in claim 42 wherein said free-flowing mixture comprises a flour obtained by grinding cookies to a particle size of less than about 5 mm.
Applications Claiming Priority (9)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US7906098P | 1998-03-23 | 1998-03-23 | |
US60/079,060 | 1998-03-23 | ||
US10370098P | 1998-10-09 | 1998-10-09 | |
US60/103,700 | 1998-10-09 | ||
US10969698P | 1998-11-24 | 1998-11-24 | |
US60/109,696 | 1998-11-24 | ||
US09/233,443 | 1999-01-20 | ||
US09/233,443 US7201923B1 (en) | 1998-03-23 | 1999-01-20 | Encapsulation of sensitive liquid components into a matrix to obtain discrete shelf-stable particles |
PCT/US1999/004267 WO1999048372A1 (en) | 1998-03-23 | 1999-03-23 | Encapsulation of components into edible products |
Publications (2)
Publication Number | Publication Date |
---|---|
CA2322641A1 true CA2322641A1 (en) | 1999-09-30 |
CA2322641C CA2322641C (en) | 2010-02-16 |
Family
ID=27491447
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA2322641A Expired - Lifetime CA2322641C (en) | 1998-03-23 | 1999-03-23 | Encapsulation of components into edible products |
Country Status (16)
Country | Link |
---|---|
US (3) | US6723358B1 (en) |
EP (2) | EP1900283A3 (en) |
JP (1) | JP2002507399A (en) |
AR (1) | AR014765A1 (en) |
AT (1) | ATE438305T1 (en) |
AU (1) | AU747549B2 (en) |
CA (1) | CA2322641C (en) |
CO (1) | CO5060491A1 (en) |
DE (1) | DE69941212D1 (en) |
DK (1) | DK1065936T3 (en) |
ES (1) | ES2331442T3 (en) |
NO (1) | NO20004784D0 (en) |
PE (1) | PE20000601A1 (en) |
PL (1) | PL193929B1 (en) |
PT (1) | PT1065936E (en) |
WO (1) | WO1999048372A1 (en) |
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-
1999
- 1999-03-23 EP EP07024107A patent/EP1900283A3/en not_active Withdrawn
- 1999-03-23 AU AU30649/99A patent/AU747549B2/en not_active Expired
- 1999-03-23 EP EP99912231A patent/EP1065936B1/en not_active Expired - Lifetime
- 1999-03-23 WO PCT/US1999/004267 patent/WO1999048372A1/en active IP Right Grant
- 1999-03-23 PL PL99343271A patent/PL193929B1/en unknown
- 1999-03-23 ES ES99912231T patent/ES2331442T3/en not_active Expired - Lifetime
- 1999-03-23 DK DK99912231T patent/DK1065936T3/en active
- 1999-03-23 PE PE1999000237A patent/PE20000601A1/en not_active Application Discontinuation
- 1999-03-23 PT PT99912231T patent/PT1065936E/en unknown
- 1999-03-23 US US09/673,983 patent/US6723358B1/en not_active Expired - Lifetime
- 1999-03-23 DE DE69941212T patent/DE69941212D1/en not_active Expired - Lifetime
- 1999-03-23 AT AT99912231T patent/ATE438305T1/en not_active IP Right Cessation
- 1999-03-23 CO CO99017426A patent/CO5060491A1/en unknown
- 1999-03-23 CA CA2322641A patent/CA2322641C/en not_active Expired - Lifetime
- 1999-03-23 AR ARP990101289A patent/AR014765A1/en unknown
- 1999-03-23 JP JP2000537438A patent/JP2002507399A/en active Pending
-
2000
- 2000-09-25 NO NO20004784A patent/NO20004784D0/en not_active Application Discontinuation
-
2007
- 2007-02-21 US US11/677,228 patent/US8313757B2/en not_active Expired - Lifetime
-
2012
- 2012-10-19 US US13/656,252 patent/US20130108737A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
EP1900283A2 (en) | 2008-03-19 |
JP2002507399A (en) | 2002-03-12 |
ES2331442T3 (en) | 2010-01-04 |
AU3064999A (en) | 1999-10-18 |
PT1065936E (en) | 2009-09-24 |
WO1999048372A1 (en) | 1999-09-30 |
EP1065936A1 (en) | 2001-01-10 |
PL193929B1 (en) | 2007-04-30 |
EP1065936B1 (en) | 2009-08-05 |
EP1065936A4 (en) | 2004-06-16 |
ATE438305T1 (en) | 2009-08-15 |
US8313757B2 (en) | 2012-11-20 |
DK1065936T3 (en) | 2009-11-02 |
PE20000601A1 (en) | 2000-07-25 |
AR014765A1 (en) | 2001-03-28 |
AU747549B2 (en) | 2002-05-16 |
EP1900283A3 (en) | 2010-02-10 |
US6723358B1 (en) | 2004-04-20 |
CO5060491A1 (en) | 2001-07-30 |
US20130108737A1 (en) | 2013-05-02 |
DE69941212D1 (en) | 2009-09-17 |
PL343271A1 (en) | 2001-08-13 |
NO20004784L (en) | 2000-09-25 |
US20070141096A1 (en) | 2007-06-21 |
CA2322641C (en) | 2010-02-16 |
NO20004784D0 (en) | 2000-09-25 |
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