U.S. patent application number 11/270182 was filed with the patent office on 2006-03-16 for production of capsules and particles for improvement of food products.
This patent application is currently assigned to Kraft Foods Holdings, Inc.. Invention is credited to Raul Cortijo Bon, Alfonso M. Ganan-Calvo, Ignacio Gonzalez Loscertales, Manuel Marquez, Antonio Barrero Ripoll.
Application Number | 20060057259 11/270182 |
Document ID | / |
Family ID | 37492275 |
Filed Date | 2006-03-16 |
United States Patent
Application |
20060057259 |
Kind Code |
A1 |
Ripoll; Antonio Barrero ; et
al. |
March 16, 2006 |
Production of capsules and particles for improvement of food
products
Abstract
The present invention is related to the production of capsules
or particles of micro and nanometric size, for introduction into
food, using stable electrified coaxial jets of two immiscible
liquids with diameters in the micro and nanometric range. An
aerosol of charged structured droplets forms when the jets
dissociate by capillary instabilities. The structured droplets,
which are mono-dispersed in size, contain a first liquid (generally
the material desired to be added) that is surrounded by a second
liquid. Generally the second liquid provides a barrier or
protective coating which allows the addition of the first liquid to
a food product without adversely affecting the organoleptic or
other properties of the food product.
Inventors: |
Ripoll; Antonio Barrero;
(Sevilla, ES) ; Ganan-Calvo; Alfonso M.; (Sevilla,
ES) ; Loscertales; Ignacio Gonzalez; (Malaga, ES)
; Bon; Raul Cortijo; (Malaga, ES) ; Marquez;
Manuel; (Lincolnshire, IL) |
Correspondence
Address: |
FITCH EVEN TABIN & FLANNERY
120 S. LASALLE STREET
SUITE 1600
CHICAGO
IL
60603-3406
US
|
Assignee: |
Kraft Foods Holdings, Inc.
|
Family ID: |
37492275 |
Appl. No.: |
11/270182 |
Filed: |
November 9, 2005 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
10627387 |
Jul 25, 2003 |
6989169 |
|
|
11270182 |
Nov 9, 2005 |
|
|
|
PCT/US02/02787 |
Jan 30, 2002 |
|
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10627387 |
Jul 25, 2003 |
|
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Current U.S.
Class: |
426/235 ;
424/490 |
Current CPC
Class: |
A23L 33/10 20160801;
A23P 10/30 20160801; B01J 13/04 20130101; A23L 27/00 20160801 |
Class at
Publication: |
426/235 ;
424/490 |
International
Class: |
A23B 4/056 20060101
A23B004/056; A61K 9/16 20060101 A61K009/16; A61K 9/50 20060101
A61K009/50 |
Foreign Application Data
Date |
Code |
Application Number |
Jan 31, 2001 |
ES |
P200100231 |
Claims
1. An improved food product comprising a food product and an
effective amount of one or more enhancing additives, wherein the
one or more enhancing additives are incorporated into the food
product in the form of nanometric encapsulated particles comprising
an inner core containing the one or more additives and a protecting
composition as an outer layer surrounding the inner core, wherein
the protecting composition prevents or significantly reduces any
adverse effects of the one or more additives on the organoleptic or
other properties of the improved or functional food product.
2. The improved food product of claim 1, wherein the nanometric
encapsulated particles are prepared using a method comprising:
forcing a first liquid through a first exit opening in an
electrified first feeding needle to form a Taylor cone at the first
exit whereby an extremely thin jet is emitted into a chamber having
gas or vacuum; forcing a second liquid, non-miscible with the first
liquid, through a second exit in a second feeding needle, wherein
the second feeding needle is concentrically located with respect to
the first feeding needle, in a manner which causes the second
liquid to form a conical meniscus which is anchored at the second
exit of the second feeding needle and surrounds the Taylor cone of
the first liquid; wherein a jet of the second liquid, which is
coaxial with, and surrounds, the extremely thin jet of the first
liquid, is issued from the conical meniscus into the chamber;
wherein the second feeding needle is at the same or different
electrical potential than the first feeding needle; wherein the
chamber contains a dielectric atmosphere; wherein stable fluid
interfaces are maintained between the second liquid and the
dielectric atmosphere in the chamber and wherein the second and
first liquids forced from the first and second feeding needles form
the encapsulated particles; and wherein the first liquid comprises
the one or more enhancing additives and the second liquid comprises
the protecting composition.
3. The improved food product of claim 2, wherein the one or more
enhancing additives are selected from the group consisting of
vitamins, minerals, colorants, herbals, nutriceuticals, flavonoids,
antimicrobials, preservatives, dietary supplements, fiber,
phyto-chemicals, omega acids, carotenoids, and collagen.
4. The improved food product of claim 1, wherein the one or more
enhancing additives are biologically active ingredients which
contribute to overall well being or reduce the risk of specific
diseases or conditions in an animal consuming the improved or
functional food product.
5. The improved food product of claim 4, wherein the animal is a
human.
6. The improved food product of claim 1, wherein the nanometric
encapsulated particles are substantially uniformed in size.
7. The improved food product of claim 1, wherein the nanometric
encapsulated particles have substantially a same diameter with a
deviation between a range of .+-.2 percent to .+-.10 percent.
8. The improved food product of claim 1, wherein the protecting
composition is of a time-release component, whereby controlling
delivery of the enhancing additives.
9. The improved food product of claim 1, wherein the outer layer is
provided at a flow rate Q.sub.1 of 50 milliliter per minute and the
inner core is provided at a flow rate Q.sub.2 of 0.67 milliliter
per minute, at an electric current I of 1.1 mAmp, wherein the
electric current I follows electrospray law
I.mu.Q.sub.2.sup.1/2.
10. The improved food product of claim 1, wherein the outer layer
is provided at a flow rate Q.sub.1 of 50 milliliter per minute and
the inner core is provided at a flow rate Q.sub.2 of 0.83
milliliter per minute, at an electric current I of 1.3 mAmp,
wherein the electric current I follows electrospray law
I.mu.Q.sub.2.sup.1/2.
11. The improved food product of claim 1, wherein the outer layer
is provided at a flow rate Q.sub.1 of 50 milliliter per minute and
the inner core is provided at a flow rate Q.sub.2 of 1.17
milliliter per minute, at an electric current I of 1.5 mAmp,
wherein the electric current I follows electrospray law
I.mu.Q.sub.2.sup.1/2.
12. The improved food product of claim 1, wherein the outer layer
is provided at a flow rate Q.sub.1 of 50 milliliter per minute and
the inner core is provided at a flow rate Q.sub.2 of 1.50
milliliter per minute, at an electric current I of 1.7 mAmp,
wherein the electric current I follows electrospray law
I.mu.Q.sub.2.sup.1/2.
13. The improved food product of claim 1, wherein the outer layer
is provided at a flow rate Q.sub.1 of 50 milliliter per minute and
the inner core is provided at a flow rate Q.sub.2 of 1.84
milliliter per minute, at an electric current I of 1.9 mAmp,
wherein the electric current I follows electrospray law
I.mu.Q.sub.2.sup.1/2.
14. The improved food product of claim 1, wherein the outer layer
is provided at a flow rate Q.sub.1 of 50 milliliter per minute and
the inner core is provided at a flow rate Q.sub.2 of 2.17
milliliter per minute, at an electric current I of 2.0 mAmp,
wherein the electric current I follows electrospray law
I.mu.Q.sub.2.sup.1/2.
15. An improved food product comprising a food product and an
effective amount of one or more enhancing additives, wherein the
one or more enhancing additives are incorporated into the food
product in the form of nanometric particles comprising an inner
core containing the one or more additives and a protecting
composition as an outer layer surrounding the inner core, wherein
the protecting composition prevents or significantly reduces any
adverse effects of the one or more additives on the organoleptic or
other properties of the improved or functional food product.
16. The improved food product of claim 15, wherein the nanometric
particles are prepared using a method comprising: forcing a first
liquid through a first exit opening in an electrified first feeding
needle to form a Taylor cone at the first exit whereby an extremely
thin jet is emitted into a chamber having gas or vacuum; forcing a
second liquid, non-miscible with the first liquid, through a second
exit in a second feeding needle, wherein the second feeding needle
is concentrically located with respect to the first feeding needle,
in a manner which causes the second liquid to form a conical
meniscus which is anchored at the second exit of the second feeding
needle and surrounds the Taylor cone of the first liquid; wherein a
jet of the second liquid, which is coaxial with, and surrounds, the
extremely thin jet of the first liquid, is issued from the conical
meniscus into the chamber; wherein the second feeding needle is at
the same or different electrical potential than the first feeding
needle; wherein the chamber contains a dielectric atmosphere;
wherein stable fluid interfaces are maintained between the second
liquid and the dielectric atmosphere in the chamber and wherein the
second and first liquids forced from the first and second feeding
needles form the encapsulated particles; and wherein the first
liquid comprises the one or more enhancing additives and the second
liquid comprises the protecting composition.
17. The improved food product of claim 15, wherein the one or more
enhancing additives are selected from the group consisting of
vitamins, minerals, colorants, herbals, nutriceuticals, flavonoids,
antimicrobials, preservatives, dietary supplements, fiber,
phyto-chemicals, omega acids, carotenoids, and collagen.
18. The improved food product of claim 15, wherein the one or more
enhancing additives are biologically active ingredients which
contribute to overall well being or reduce the risk of specific
diseases or conditions in an animal consuming the improved or
functional food product.
19. The improved food product of claim 18, wherein the animal is a
human.
20. The improved food product of claim 15, wherein the nanometric
encapsulated particles are substantially uniformed in size.
21. The improved food product of claim 15, wherein the nanometric
encapsulated particles have substantially a same diameter with a
deviation between a range of .+-.2 percent to .+-.10 percent.
22. The improved food product of claim 15, wherein the protecting
composition is of a time-release component, whereby controlling
delivery of the enhancing additives.
23. The improved food product of claim 15, wherein the outer layer
is provided at a flow rate Q.sub.1 of 50 milliliter per minute and
the inner core is provided at a flow rate Q.sub.2 of 0.67
milliliter per minute, at an electric current I of 1.1 mAmp,
wherein the electric current I follows electrospray law
I.mu.Q.sub.2.sup.1/2.
24. The improved food product of claim 15, wherein the outer layer
is provided at a flow rate Q.sub.1 of 50 milliliter per minute and
the inner core is provided at a flow rate Q.sub.2 of 0.83
milliliter per minute, at an electric current I of 1.3 mAmp,
wherein the electric current I follows electrospray law
I.mu.Q.sub.2.sup.1/2.
25. The improved food product of claim 15, wherein the outer layer
is provided at a flow rate Q.sub.1 of 50 milliliter per minute and
the inner core is provided at a flow rate Q.sub.2 of 1.17
milliliter per minute, at an electric current I of 1.5 mAmp,
wherein the electric current I follows electrospray law
I.mu.Q.sub.2.sup.1/2.
26. The improved food product of claim 15, wherein the outer layer
is provided at a flow rate Q.sub.1 of 50 milliliter per minute and
the inner core is provided at a flow rate Q.sub.2 of 1.50
milliliter per minute, at an electric current I of 1.7 mAmp,
wherein the electric current I follows electrospray law
I.mu.Q.sub.2.sup.1/2.
27. The improved food product of claim 15, wherein the outer layer
is provided at a flow rate Q.sub.1 of 50 milliliter per minute and
the inner core is provided at a flow rate Q.sub.2 of 1.84
milliliter per minute, at an electric current I of 1.9 mAmp,
wherein the electric current I follows electrospray law
I.mu.Q.sub.2.sup.1/2.
28. The improved food product of claim 15, wherein the outer layer
is provided at a flow rate Q.sub.1 of 50 milliliter per minute and
the inner core is provided at a flow rate Q.sub.2 of 2.17
milliliter per minute, at an electric current I of 2.0 mAmp,
wherein the electric current I follows electrospray law
I.mu.Q.sub.2.sup.1/2.
Description
[0001] This application is a continuation of U.S. application Ser.
No. 10/627,387, filed on Jul. 25, 2003, entitled "Production of
Capsules and Particles for Improvement of Food Product," which
claims priority from Spanish Patent No. 200100231, filed on Jan.
31, 2001 and a PCT Application No. US 02/02787, filed on Jan. 30,
2002, entitled "Production of Capsules and Particles for
Improvement of Food Products."
FIELD OF INVENTION
[0002] The invention relates generally to the field of production
of small particle and/or capsules with extremely small and uniform
sizes using electro hydrodynamic (EHD) techniques. The particles
and/or capsules as prepared by this invention are especially
adapted for use in food products and allow, for example, the
addition of enhancing or functional food additives without
adversely effecting the organoleptic or other properties of the
food products.
BACKGROUND OF THE INVENTION
[0003] The present invention uses electro hydrodynamic (EHD) forces
to generate coaxial jets and to stretch them out to the desired
sizes. For appropriate operating conditions, a liquid flow rate, in
the form of a micro/nanometric-sized jet, is issued from the vertex
of a Taylor cone (i.e., a liquid meniscus which adopts a conical
shape due to the balance between the electric stresses and the
interfacial tension). For appropriate operating conditions, a
liquid flow rate, in the form of a micro/nanometric jet, is issued
from the vertex of such a Taylor cone. The break up of this jet
gives rise to an aerosol of charged droplets, which is called
electrospray. This configuration is widely known as electrospray in
the cone-jet mode (Cloupeau et al., J. Electrostatics, 22, 135-159,
1992). The scaling laws for the emitted current and the droplet
size of the electrospray are given in the literature (see, e.g.,
Fernandez de la Mora et al., J. Fluid Mech., 260, 155-184, 1994;
Ganan-Calvo et al., J. Aerosol Sci., 28, 249-275, 1997;
Ganan-Calvo, Phys. Rev. Lett., 79, 217-220, 1997; Hartman et al.,
J. Aerosol Sci., 30, 823-849, 1999). Electrospray is a technique
which has satisfactory prove its ability to generate steady liquid
jets and monodisperse aerosols with sizes ranging from a few
nanometers to hundred of microns (Loscertales et al., J. Chem.
Phys., 103, 5041-5060, 1995). Generally, in most electrospray
experiments, a unique liquid (or solution) forms the Taylor cone.
However, the procedure described in U.S. Pat. Nos. 5,122,670 (Jun.
16, 1992) and 5,517,260 (Oct. 20, 1992), entitled "Multilayer Flow
Electrospray Ion Source Using Improved Sheath Liquid" and "Method
and Apparatus for Focusing Ions in Viscous Flow Jet Expansion
Region of an Electrospray Apparatus," respectively, involve two or
more miscible liquids which were properly injected to be mixed in
the Taylor cone to improve the transmission of ions, and the
stability and sensitivity of a mass spectrometer. Other patents of
interest to the present invention relating to electrospray
technology include, for example, U.S. Pat. Nos. 4,885,076 (Dec. 5,
1989), 4,977,785 (Dec. 18, 1990), 5,170,053 (Dec. 8, 1992),
5,171,990 (Dec. 15, 1992), 5,393,975 (Feb. 28, 1995), and Re.
35,413 (Dec. 31, 1996).
[0004] Recently there has been significant interest in providing
food products having increased health and/or nutritional benefits.
Such improved food products and/or such functional foods generally
have one or more added ingredients which are included to provide a
specific health and/or nutritional benefit. Thus, food such as
breads with added carbohydrates, cereals with added vitamins and/or
minerals, foods in which undesirable components are reduced by the
addition of other more desirable components (e.g., replacement of
fat with a fat substitute), soy protein-containing foods,
fiber-containing foods, protein-enriched foods, omega fatty
acid-containing foods, calcium or other mineral or vitamin enriched
foods, dietary supplement-containing foods, and the like are
becoming increasing popular with a health conscious public. Such
improved or functional foods may contribute to overall well being
and/or reduce the risk of certain diseases or conditions.
[0005] Unfortunately, it is often difficult to incorporate such
ingredients in food products without adversely affecting the
organoleptic and/or other properties of the food product. Ideally,
it is desired to provide such an improved or functional food
product which has taste, texture, and other organoleptic properties
as close to, and perhaps even superior to, the conventional food
product without the added ingredients. In many cases, however, such
additives provide undesirable flavor, aroma, textural, or similar
properties to the foods to which they are added. In some cases, the
enhancing additives may even react or complex with other components
of the food product (including, for example, other desired
enhancing additives) thereby adversely affecting the food product
in some manner or making the additives less readily available for
absorption and use in the body upon consumption.
[0006] Thus, it would be desirable to provide improved and/or
functional foods wherein such enhancing additives are contained in
a form which prevents or significantly reduces impairment of the
organoleptic or other properties of the foods to which they are
added. The present invention provides such improved and/or
functional foods. For example, the present invention allows for the
incorporation of enhancing additives which would, except for the
use of the present invention, normally result in taste, aroma,
textural, or other organoleptic defects when added to food
products. Thus, the present invention allows for the product of the
improved and/or functional foods without, or with significantly
reduced, organoleptic defects normally associated with such
enhancing additives; indeed, the improved and/or functional foods
of this invention closely mimic the corresponding conventional food
without such enhancing additives.
SUMMARY OF THE INVENTION
[0007] The present invention is related to the production of
capsules or particles of micro and nanometric size, for
introduction into food, using stable electrified coaxial jets of
two immiscible liquids with diameters in the micro and nanometric
range. An aerosol of charged structured droplets forms when the
jets dissociate by capillary instabilities. The structured
droplets, which are mono-dispersed in size, contain a first liquid
(generally the material desired to be added) that is surrounded by
a second liquid. Generally the second liquid provides a barrier or
protective coating which allows the addition of the first liquid to
a food product without adversely affecting the organoleptic or
other properties of the food product.
[0008] A variety of devices and methods are disclosed which allow
for the formation of the stable electrified coaxial micro-jets. In
preferred embodiments, the inner fluid is a liquid which forms a
food or food additive, which would be desirable to have in, but
which cannot be added to food for some reason (e.g., taste defects
or reaction with other components in the food product). A non-toxic
outer liquid surrounds the inner one. Coaxial jets break up into
structured droplets where the inner fluid (liquid food) is coated
with the outer one (liquid carrier coating). The coating provided
by the outer liquid prevents either the taste defects or reactive
effects of the liquid food from having their undesirable
consequences. These embodiments provide spherical particles of
liquid food coated with a layer of another non-toxic material
(e.g., a polymer that is degraded in the gastrointestinal tract)
and may or may not be a food product.
[0009] The outer diameter of the coaxial jets can have a diameter
in the range of from about 80 nanometers to about 100 microns. The
stable jet is maintained by the action of electrical stresses when
both liquids are fed at appropriate flow rates. Mono-dispersed
aerosols from the invention are characterized by having a high
degree of uniformity in particle size. Particles have the same
diameter with a deviation in diameter from one particle to another
in a range of about .+-.2 (or less) to about .+-.10 percent.
[0010] This invention provides a method to form stable coaxial
electrified jets of two non-miscible liquids via EHD. This
invention also provides a mono-disperse aerosol of structured
particles or capsules as a result of the break up of the coaxial
jets. Capsules are characterized by having the same diameter with a
deviation in diameter from one particle to another in a range of
from about .+-.2 (or less) to about .+-.10 percent. These capsules
may be desiccated following dispersion and then added to food.
[0011] One advantage of the present invention is that the resulting
droplets have an uniform size, and that, depending of the
properties of the liquids and the injected flow rates, such a size
can be easily varied from tens of microns to a few nanometers.
Another advantage of the invention is that capsules are created
with a relatively small amount of energy. Another feature of the
invention is that the surface area of a given substance can be
maintained while decreasing the overall amount of the substance
(e.g., a fiber particle coated with oil). This can allow
introduction of components that are generally incompatible with a
food (e.g., introduction of lactase in milk) by coating the
component. Yet another feature of the invention is the use
production of time-release components to control delivery of the
contents of the capsule (e.g., carbohydrates coated to allow a
systematic delivery over, for example, a one to twelve-hour
period).
[0012] Another advantage of this invention results from the fact
that breaking up of the jet gives rise to structured
micro/nanometric droplets. In some particular applications, the
outer liquid is a solution containing monomers, which under
appropriate excitation polymerize to produce micro/nanometric
capsules. When uncharged droplets are required, the aerosol can be
easily neutralized by corona discharge.
[0013] These and other aspects, advantages, and features will
become apparent to those skilled in the art upon reading this
disclosure in combination with the FIGURE provided.
BRIEF DESCRIPTION OF THE DRAWING
[0014] The FIGURE provides a schematic representation of an
apparatus 100 suitable for the formation of capsules and particles
for incorporation into food products by generation of compound jets
via EHD. A structured Taylor cone 20 forms at the ends 18 the
electrified needles 14 and 16 when inner liquid 10 and outer liquid
12, respectively, are injected at appropriate flow rates through
their respective needle tips 18. At least one needle (in this case
needle 16) is connected at a potential difference 28 with respect
to a reference electrode 24 which has a hole 26 there through. In
one preferred embodiment, the potential difference 28 between the
needles 14 and 16 and the reference electrode 24 is a few kV. Two
concentric jets 21, one of them surrounding the other, issue from
the tip (i.e., cone vertex) of Taylor cone 20. The concentric jets
21 break up eventually by varicose instabilities giving rise to an
aerosol of compound drops 22 with the inner liquid 10 (dark grey)
surrounded by the outer one 12 (lighter gray). Chamber 30 contains
a dielectric atmosphere (i.e., gas, liquid, or vacuum) in which the
compound drops 22 are formed. Compound drops 22 can be removed from
chamber 30 via hole 26.
DETAILED DESCRIPTION
[0015] The present invention is related to the production of
capsules or particles of micro and nanometric size, for
introduction into food, using stable electrified coaxial jets of
two immiscible liquids with diameters in the micro and nanometric
range. An aerosol of charged structured droplets forms when the
jets dissociate by capillary instabilities. The structured
droplets, which are mono-dispersed in size, contain a first liquid
(generally the material desired to be added) that is surrounded by
a second liquid. Generally the second liquid provides a barrier or
protective coating which allows the addition of the first liquid to
a food product without adversely affecting the organoleptic or
other properties of the food product.
[0016] In the present invention, liquids are injected at
appropriate flow rates throughout metallic needles connected to a
high voltage supply. The needles can be arranged either
concentrically or one of them surrounding the others. Moreover, if
the electrical conductivity of one or more liquid is sufficiently
high, then the liquid can be charged through its bulk. In that case
a non-metallic needle (i.e., silica tube) can be used to inject the
liquid.
[0017] The present invention uses two or more immiscible liquids
(or poorly miscible) to form, by means of EHD forces, a structured
Taylor cone surrounded/immersed by a dielectric atmosphere (gas,
liquid, or vacuum). Preferably the dielectric atmosphere is an
inert gas (i.e., non-reactive with at least the outermost liquid)
or a vacuum. An outer meniscus surrounding the inner ones forms the
structure of the cone. A liquid thread is issued from the vertex of
each one of the menisci in such a way that a compound jet of
co-flowing liquids is formed. The structured, highly charged
micro/nanometric jet issues from the vertex of the Taylor cone, and
eventually breaks up to form a spray of structured, highly charged,
monodisperse micro/nanometric droplets. The term structured jet as
used herein refers to either quasi-cylindrical coaxial jets or a
jet surrounding the others. The outer diameter of the jet generally
ranges from about 50 microns to a few nanometers. The term spray of
structured, highly charged, monodisperse, micro/nanometric droplets
as used herein refers to charged droplets formed by concentric
layers of different liquids or by an outer droplet of liquid
surrounding smaller droplets of immiscible liquids (or emulsions)/a
liquid engulfing smaller droplets of immiscible liquids. The outer
diameter of the droplets ranges from 100 microns to a few of
nanometers.
[0018] A variety of devices and methods are disclosed which allow
for the formation of the stable electrified coaxial micro-jets. In
preferred embodiments, the inner fluid is a liquid which forms a
food or food additive, which would be desirable to have in, but
which cannot be added to food for some reason (e.g., taste defects
or reaction with other components in the food product). A non-toxic
outer liquid surrounds the inner one. Coaxial jets break up into
structured droplets where the inner fluid (liquid food) is coated
with the outer one (liquid carrier coating). The coating provided
by the outer liquid prevents either the bad taste or reactive
effects of the liquid food from having its undesirable
consequences. These embodiments provide spherical particles of
liquid food coated with a layer of another non-toxic material
(e.g., a polymer that is degraded in the gastrointestinal tract)
and may or may not be a food product.
[0019] In general, the present invention uses a device having a
number N of feeding tips of N liquids, such that a flow rate Qi of
the i-th liquid flows through the i-th feeding tip, where i is a
value between 2 and N. The feeding tips are arranged concentrically
and each feeding tip is connected to an electric potential V.sub.i
with respect to a reference electrode. The i-th liquid that flows
through the i-th feeding tip is immiscible or poorly miscible with
liquids (i+1)-th and (i-1)-th. An electrified capillary structured
meniscus with noticeable conical shape forms at the exit of the
feeding tips. A steady capillary coaxial jet, formed by the N
liquids, such that the i-th liquid surrounds the (i+1)-th liquid,
issues from the cone apex. Generally, such capillary jet has a
diameter ranging typically from 100 microns and 15 nanometers. This
diameter is much smaller than the diameters of the feeding tips of
the N liquids.
[0020] The feeding tips may also be arranged such that the outer
liquid surrounds the rest of the feeding tips. In this case, at the
exit of the feeding tips, an electrified capillary meniscus is
formed with noticeable conical shape, whose apex issues an steady
capillary compound jet formed by the N co-flowing liquids, in such
a way that, for example, liquid 1 surrounds the rest of the
liquids. The N feeding tips of the device have diameters that may
vary between 0.01 mm and 5 mm. The flow rates of the liquids
flowing through the feeding tips may vary between about 10.sup.-17
m.sup.3/s and about 10.sup.-7 m.sup.3/s. When the distance between
the feeding tip and the reference electrode is between about 0.01
mm and about 5 cm, the applied electric potential generally is in
the range of about 10 V to about 30 KV.
[0021] In the particular case having only two feed tips (i.e., N=2;
see the FIGURE), the present invention provides an apparatus
comprising:
[0022] a) a feeding tip 1 through which liquid 1 flows at a flow
rate Q.sub.1 to a exit 1 and it is connected to an electric
potential V.sub.1; and
[0023] b) a feeding tip 2 through which liquid 2 flows at a flow
rate Q.sub.2 to an exit 2 and it is connected to an electric
potential V.sub.2,
[0024] wherein the feeding tip 2 is surrounded by liquid 1 and such
that V.sub.1 and V.sub.2 are differential values with respect to an
electrode connected to a reference potential, whereby an
electrified capillary meniscus with noticeable conical shape is
formed at the exit of the feeding tips 1 and 2, whereby a steady
capillary jet is formed by liquids 1 and 2, such that liquid 1
completely surrounds liquid 2 as they issue from the exits 1 and 2,
wherein liquids 1 and 2 are immiscible or poorly miscible.
Generally such a capillary jet has a diameter of about 100 microns
to about 15 nanometers; this diameter is smaller than the
characteristic diameter of the electrified capillary liquid
meniscus from which it is emitted.
[0025] Two basic configurations are discussed above that allow
setting up a flow of two immiscible liquids that, by the unique
action of the electro hydrodynamic (EHD) forces, results in the
formation of a steady, structured, micro/nanometric sized capillary
jet. This structured micro/nanometric sized capillary jet is
immersed in a dielectric atmosphere (immiscible with the outermost
liquid forming the jet) that might be a gas, liquid, or vacuum.
[0026] The basic device used in both configurations of the above
described apparatus comprises: (1) a means to feed a first liquid 1
through a metallic tube T.sub.1, whose inner diameter ranges
approximately between 1 and 0.4 mm, respectively; (2) a means to
feed a second liquid 2, immiscible with liquid 1, through a
metallic tube T.sub.2, whose outer diameter is smaller than the
inner diameter of T.sub.1. In this case, T.sub.1 and T.sub.2 are
concentric (the end of the tubes does not need to be located at the
same axial position); (3) a reference electrode (e.g., a metallic
annulus for instance) placed in front of the needle exits at a
distance between about 0.01 and about 50 mm; the axis of the hole
of the annulus is aligned with the axis of T.sub.1; and (4) a high
voltage power supply, with one pole connected to T.sub.1 and the
other pole connected to the reference electrode. T.sub.1 and
T.sub.2 might not be connected to the same electric potential. All
the elements are immersed in a dielectric atmosphere that might be
a gas, a liquid immiscible with liquid 1, or vacuum. Generally the
dielectric atmosphere will be contained within a chamber as shown
in the FIGURE. Of course, if the dielectric atmosphere is air, the
chamber is simply the air surrounding the Taylor cone and
concentric jets. A part of the generated aerosol, or even the
structured jet, may be extracted through the orifice in (3) to
characterize it or to process it.
[0027] The EHD forces must act, at least, on one of the two
liquids, although they may act on both. We term driver liquid the
one upon which the EHD forces act to form the Taylor cone. In the
first configuration, the driver liquid flows through the annular
space left between T.sub.1 and T.sub.2, whereas in the second
configuration the driver liquid flows through T.sub.2, and the
second liquid flows through the annular gap between T.sub.1 and
T.sub.2. In any case, the electrical conductivity of the driver
liquid must have a value sufficiently high to allow the formation
of the Taylor cone.
[0028] Referring to the first configuration, when liquid 1 (the
driver liquid) is injected at an appropriate flow rate Q.sub.1 and
an appropriate value of the electric potential difference is
applied between T.sub.1 and an electrode and, liquid 1 develops a
Taylor cone, whose apex issues a steady charged micro/nanometric
jet (steady cone-jet mode). The characteristic conical shape of the
liquid meniscus is due to a balance between the surface tension and
the electric forces acting simultaneously and/at the meniscus
surface. The liquid motion is caused by the electric tangential
stress acting on the meniscus surface, pulling the liquid towards
the tip of the Taylor cone. At some point, the mechanical
equilibrium just described fails, so that the meniscus surface
changes from conical to cylindrical. The reasons behind the
equilibrium failure might be due, depending on the operation
regime, to the kinetic energy of the liquid or to the finite value
of the liquid electrical conductivity. The liquid thus ejected due
to the EHD force, should be continuously made up for an appropriate
injection of liquid through T.sub.1 in order to achieve a steady
state. The stability of this precursor state may well be
characterized by monitoring the electric current I transported by
the jet and the aerosol collected at the electrode. Depending on
the properties of liquid 1 and on Q.sub.1, the liquid motion inside
the Taylor cone may be dominated by viscosity, in which case, the
liquid velocity everywhere inside the cone is mainly pointing
towards the cone tip. Otherwise, the flow inside the cone may
exhibit strong re-circulations, which should be avoided to produce
structured micro/nanometric jets. Provided the flow is dominated by
viscosity, one may then proceed to form the structured
micro/nanometric jet. To do that, one continuously supplies liquid
2 through T.sub.2. The meniscus of liquid 2, which develops inside
the Taylor cone formed by liquid 1, is sucked towards the cone tip
by the motion of liquid 1. Under certain operation conditions,
which depend on the properties of both liquids (and on the
liquid-liquid properties), the meniscus of liquid 2 may develop a
conical tip from which a micro/nanometric jet is extracted by the
motion of liquid 1. In this situation, there may exist regimes
where the jet of liquid 2 flows coaxially with liquid 1. As before,
liquid 2 is continuously supplied to T.sub.2 at a flow rate Q.sub.2
in order to achieve a steady state.
[0029] When the device operates in the second configuration, the
procedure is analogous, except that the motion of the driver liquid
does not need to be dominated by viscosity.
[0030] Although not wishing to be limited by theory, the present
study suggests that formation of coaxial liquid jets requires that
the values of the surface tension of the different fluid pairs
appearing in the problem satisfy the inequality
S.sub.ai-S.sub.ao>S.sub.oi, where S.sub.ai is the surface
tension of liquid 2 and the dielectric atmosphere, S.sub.ao is the
surface tension of liquid 1 and the dielectric atmosphere, and
S.sub.oi is the interfacial tension of liquid 1-liquid 2,
respectively.
[0031] To give an idea of the typical values of the different
parameters appearing in the process, the table below provides
experimental measurements of the electric current transported by
the jet for different flow rates of the inner liquid keeping fixed
the flow rate of the outer liquid. Q.sub.1=50 ml/min TABLE-US-00001
Q.sub.2 (ml/min.) 0.67 0.83 1.17 1.50 1.84 2.17 I (mAmp.) 1.1 1.3
1.5 1.7 1.9 2.0
Notice that in this example, corresponding to the case where
Q.sub.1 is much larger than Q.sub.2, the value of the current I
follows the well-known electrospray law I.mu. Q.sub.2.sup.1/2.
[0032] To produce nanometric capsules through the procedure of the
present invention a photopolymer may be used as the external
liquid. Indeed, the break up of the structured jet by the action of
capillary instabilities gives place to the formation of an aerosol
of structured droplets which, under the action of a source of
ultraviolet light, allows encapsulation of the inner liquid.
[0033] General Device Illustrated in the FIGURE. A device 100 used
to produce stable charged coaxial jets of non-miscible liquids with
diameters in the micro/nanometric range and the subsequent aerosol
of structured micro/nano particles or capsules for addition to food
is shown and described herein (see the FIGURE). Of course, other
embodiments of this device can be used so long as they produce the
desired aerosol of structured micro/nano particles or capsules for
addition to food. Although various embodiments are part of the
invention, they are merely provided as exemplary devices which can
be used to convey the essence of the invention, which is the
formation of stable coaxial micro jets of micro and nanometric
diameters via EHD and/or uniform dispersion of charged structured
micro/nano particles.
[0034] The basic device for using in the invention according to
FIGURE comprises: (1) a means for supplying a first liquid 12
through a metallic tube 16, preferably with an OD of about 400 mm
and ID of about 200 mm; (2) a means for supplying a second liquid
10, non-miscible with the first liquid 12, through a metallic tube
14, with an OD that is smaller than the ID of tube 16; (3) a
counter electrode (ground) 24, or extractor, like a metallic plate,
placed a short distance (e.g., preferably about 1 mm) in front of
the needle tips 18, having a hole 26 therein; the center of the
hole 26 is approximately located along, and aligned with, the long
axis of the needle tips; and (4) a high voltage power supply, with
one of the poles connected to needle 16 and the other one connected
to the counter electrode 24. Both needles or tubes 14 and 16 may or
may not be at the same electrical potential. In the configuration
shown in the FIGURE, needle 14 is placed concentrically inside of
needle 16. The exit of the needle or tubes 14 and 16 may or may not
be located at the same axial position. All the components are
immersed in a dielectric atmosphere that may be a gas, liquid, or
vacuum. A Tayor cone 20 forms at needle tips 18 and a micro
structured jet 21 forms from the portion of the Taylor cone 20
removed from the needle tips 18. Part of the aerosol 22 formed, or
even the micro structured jet 21, may be withdrawn through the hole
26 for further processing or characterization of the products. Of
course, as those skilled in the art will realize, specific
dimensions given here, as well as through out the specification,
can be varied so long as the desired capsules and particles for
incorporation into food products can be obtained as described
herein.
[0035] More specifically, the FIGURE provides a schematic
representation of an apparatus 100 suitable for the formation of
capsules and particles for incorporation into food products by
generation of compound jets via EHD. A structured Taylor cone 20
forms at the ends 18 of the electrified needles 14 and 16 when
inner liquid 10 and outer liquid 12, respectively, are injected at
appropriate flow rates through their respective needle tips 18. At
least one needle (in this case needle 16) is connected at a
potential difference 28 with respect to a reference electrode 24
which has a hole 26 there through. In one preferred embodiment, the
potential difference 28 between the needles 14 and 16 and the
reference electrode 24 is a few kV. Two concentric jets 21, one of
them surrounding the other, issue from the tip (i.e., cone vertex)
of Taylor cone 20. The concentric jets 21 break up eventually by
varicose instabilities giving rise to an aerosol of compound drops
22 with the inner liquid 10 (dark grey) surrounded by the outer one
12 (lighter gray). Chamber 30 contains a dielectric atmosphere
(i.e., gas, liquid, or vacuum) in which the compound drops 22 are
formed. Compound drops 22 can be removed from chamber 30 via hole
26.
[0036] If the electrical conductivity of one of the two liquids is
high enough, a conical meniscus (Taylor cone) is formed at the exit
of the needle when a sufficiently high voltage difference is
applied between the needle 16 and counter electrode 24. We shall
call driving liquid the one upon which the EHD forces act to form
the Taylor cone. It is necessary that EHD forces act on one liquid
at least, although they may act on both. We shall describe the
configuration in which the "driving" liquid flows through the gap
left between needles 14 and 16. A very thin (micro/nano) jet 21
issues from the Taylor cone 20 (i.e., the cone vertex), the
so-called cone-jet mode. The conical shape of the meniscus is due
to the balance between surface tension and electric forces acting
on the meniscus surface. The motion of the liquid is ignited by the
electric shear stresses acting on the cone's surface, which pulls
the liquid towards the cone's tip. Other forces like dynamical
pressure becomes important at and beyond certain point of the
conical interface of the electrified meniscus, and the interface
changes from conical to a jet-like shape. The liquid mass ejected
through the jet by EHD forces, should continuously be made up by an
appropriate continuous supply of liquid 12 through needle 16 to
achieve a steady state; let this flow rate be Q.sub.A. The
stability of this precursor stage depends through the current I
carried by the jet and the aerosol that is collected at 24.
Depending on both the properties of fluid 12 and on Q.sub.A, the
movement of liquid 12 inside the Taylor cone may be fully dominated
by viscosity. In that case, the fluid velocity, anywhere inside the
Taylor cone, is dominantly pointing towards the cone apex.
Otherwise, the flow may exhibit strong re-circulatory meridian
motion and even swirl. These motions should be avoided in order to
produce coaxial jets via EHD. If the flow of liquid 12 is dominated
by viscosity, and a flow rate Q.sub.B of liquid 10 is continuously
supplied to needle 14, the meniscus of liquid 10, formed inside the
Taylor cone 20 developed by liquid 12, is pulled by the motion of
liquid 12 towards the cone's apex. Under certain operation
conditions, which depend on the properties and the flow rates of
both liquids, the meniscus of liquid 10 develops a conical tip from
which a steady micro/nano jet of liquid is pulled by the motion of
liquid 12. In this situation, there might be regimes in which both
jets flow concentrically, that of liquid 10 being inside that of
liquid 12. Again, to reach a steady state, liquid 12 should
continuously be supplied to needle 14 at a certain flow rate
Q.sub.B. The other configuration is performed when the "driving"
liquid 12 flows through needle 16 and the second liquid 10 flows
trough the annular gap between 14 and 16. In this case, the motion
of the "driving" liquid does not need to be dominated by
viscosity.
[0037] Liquid 10 (i.e., the inner liquid in the desired capsules or
particles) is in general a liquid formulation of a food, which is
high in nutritional value but has an unpleasant taste and therefore
it would be of interest to coat it with a polymer or any other
material with no taste.
[0038] The focusing effect of the electrical forces gives rise to
jets with diameters which can be thousand of times smaller in
diameter than the diameters of the needles. This effect provides
advantages such as (1) clogging of the exit needle is practically
eliminated, and (2) the diameters of the coaxial jets and
consequently the resulting particles are much smaller than the
diameters of the needles. This is desirable since it is very
difficult to engineer holes or tubes for liquid extrusion with very
small diameters.
[0039] A variety of configurations of components and types of
fluids will become apparent to those skilled in the art upon
reading this disclosure. These configurations and fluids are
encompassed by the present invention provided they can produce a
stable electrified cone-jet mode of a first liquid. The liquid
coming from a feeding needle forms a Taylor cone 20 at the exit
port if the needle is connected to an electrical potential whose
value lies within of an appropriate range with respect to a
reference electrode. A very thin electrified jet 21 is emitted from
the cone vertex. A second fluid, non-miscible with the first one,
can be injected at appropriate flow rates through a second needle,
which is concentrically configured with respect the first one. This
second needle can be connected to the same, or alternatively to a
different, potential. A jet is issued from the tip of the more or
less conical meniscus of the second fluid, which is anchored at the
exit of the second needle. This jet is accelerated by the first one
through the action of the viscous forces and flows coaxially it.
The eventual break up of the coaxial jets due to varicose
instabilities results in an aerosol 22 of spherical droplets with
an inner liquid coated by an outer one. The stability of the
droplets can be maintained by a number of procedures. For example,
they can be aspirated into a curing tube and irradiated by energy
to harden or polymerize the outer coating. As an example, lactose
could be coated with a polymer coating, which would not dissolve in
a dairy product (e.g., milk or ice cream) but would dissolve in the
gastrointestinal tract. It would make possible that lactase
intolerant individuals eat dairy products since lactose would
combine with the lactase enzyme after being consumed and its
negative effect for those individuals becomes neutralized.
[0040] The embodiment of the FIGURE is clearly designed to produce
capsules of one substance coated by another substance. Therefore,
the outer feeding needle is positioned concentrically with the
inner one in the device in the FIGURE. Furthermore, two or more
additional feeding needles with each one concentrically positioned
around the preceding one may surround the inner needle. If several
liquids are injected through the needles at appropriate flow rates
and values of the needle voltage, the break up of the resulting
coaxial multi-jets gives rise to an aerosol of droplets composed of
several approximately concentric layers. The diameters of the
spheres (inner and outer) can be precisely adjusted by varying the
outer-inner flow rate ratio.
[0041] It should be emphasized that the diameters of the coaxial
jets depend on: (1) the flow rates, (2) the properties of the two
liquids, mainly on the conductivity of the driving liquid, and (3)
the applied voltages, but not from the diameters of the feeding
needles. The former can be thousand of times smaller than the
latter ones.
[0042] In the case of capsules of two materials, the material that
will constitute the nucleus of the capsule is steadily injected
through the inner needle while the coating is injected between the
inner and the outer tubes. One of the liquids (or both) acts as
driver forming a Taylor cone under the action of the EHD forces
from whose vertex an extremely thin jet is emitted. The other
liquid is forced by viscous forces as a consequence of the motion
of the driving liquid (or by a combination of both viscous and EHD
forces if the electrical conductivity of the second liquid is also
sufficiently high).
[0043] Formulation and composition of particles prepared using the
present invention in food products. In the present specification
and appended claims, the singular forms a, and, and the include
plural referents unless the context clearly dictates otherwise.
Thus, for example, reference to a capsule includes a plurality of
capsules and reference to a liquid includes reference to a mixture
of liquids, and equivalents thereof known to those skilled in the
art, and so forth. Unless defined otherwise, all technical and
scientific terms used herein have the same meaning as commonly
understood by one of ordinary skill in the art to which this
invention belongs.
[0044] The terms capsules, atomized particles, and atomized
particles of formulation are used interchangeably herein and shall
mean particles of liquid formulations (preferably liquid food) that
have been atomized using the device and method of the
invention.
[0045] The term formulation as used herein refers to any matter to
be atomized. A formulation may contain a single component to be
added to the food, or may contain multiple components. The term is
also intended to encompass excipients, carriers, and the like,
including compounds to which components are conjugated, as
described in the following sections.
[0046] The term food as used herein means (1) articles used for
food (consumed by mouth for nutrition) or drink for man or other
animals, (2) articles used for components of any other such food
article. Food includes articles used by people in the ordinary way
most people use food (i.e., for taste, aroma, and/or nutritive
value). The term food as used herein is also intended to cover food
additives (e.g., condiments) and specialized foods such as infant
formula.
[0047] The term food additive as used herein means any substance
the intended use of which results or may reasonably be expected to
result, directly or indirectly, in its becoming a component or
otherwise affecting the characteristics of any food, including any
substance intended for use in producing, manufacturing, packing,
processing, preparing, treating, packaging, transporting, or
holding food. The term as used herein does not include a pesticide
chemical or a drug regulated by the Food and Drug Administration
(as either a prescription or over the counter (OTC) drug) that has
been added to the food. Examples of food additives include
components which by themselves are not additives such as vitamins,
minerals, color additives, herbal additives (e.g., Echinacea, St.
John's Wort, and the like), antimicrobials, preservatives, and the
like which when added to food are additives.
[0048] The term color additive as used herein includes a dye,
pigment, or other substance that when added or applied to a food is
capable of imparting color thereto.
[0049] The term infant formula as used herein refers to a food
which purports to be or is represented for special dietary use
solely as a food for infants by reason of its simulation of human
milk or its suitability as a complete or partial substitute for
human milk.
[0050] The term improved food as used herein refers to a food
product that is improved over a conventional food product by the
addition of more of a component already present in the conventional
counterpart. As used, the term encompasses functional foods, but
also includes food such as breads with added carbohydrates, cereals
with added vitamins and/or minerals, and foods in which undesirable
components are reduced by the addition of other more desirable
components (e.g., replacement of fat with a fat substitute).
[0051] The term functional food as used herein refers to designed
food with functional additives that effectively combine ingredients
not usually found together in a single food source. Functional
foods have the appearance and structure of conventional foods but
contain significant levels of biologically active components that
impart health benefits or desirable physiological effects beyond
basic nutrition. An example of functional food is a food that is
not normally high in fiber or protein to which either fiber or
protein is added. For example, the addition of insoluble fiber
whose source is wheat bran to some foods may reduce the risk of
breast or colon cancer.
[0052] The term nutriceutical as used herein refers to products
produced from foods and/or natural sources (e.g., herbal extracts)
that are sold in medical forms such as pills, powders and
potions.
[0053] The terms vitamins, minerals, vitamin and minerals, and the
like as used herein generally refer to nutritive food additives
that may be found in or added to a food product. As used herein,
vitamins supplements and mineral supplements are considered dietary
supplements, and as they are separate products they do not fall
under the definition of food per se, but rather are considered to
be nutriceuticals for purposes of the present application.
[0054] The term drug as used herein means (1) articles recognized
in the official United States Pharmacopoeia, official Homeopathic
Pharmacopoeia of the United States, official National Formulary, or
the Physician's Desk Reference (PDR), any supplement to any of
them; and (2) articles intended for use in the diagnosis, cure,
mitigation, treatment, or prevention of disease in man or other
animals; and (3) articles (other than food) intended to affect the
structure or any function of the body of man or other animals; and
(4) articles intended for use as a component of any articles
specified in (1), (2), or (3).
[0055] The methods described herein allow for the addition to food
of a number of different components but avoiding the contact
between food and additives. The functional components may be used
alone or in combination in the particles, which can be designed and
sized for increased bio-efficiency of the particles. Moreover,
functional components may be found in the interior of the coated
particle, as a layer in multilayered particles, or in the coating
of particles produced in this invention.
[0056] Formulation components may also be inert materials that
serve to coat a functional particle, or provided a filler as a
template to be coated with composition containing a functional
particle.
[0057] For example, herbal extracts and/or the functional
components of such may be added to foods, including beverages,
chewing gums, and sports bars using the present invention.
Functional components like phyto-chemicals and/or other functional
components that provide physiological benefits can be incorporated
to food to bring these benefits to consumers. Some examples are
sitostanol ester or other bioactive ingredients such as
omega-3-fatty acid and bifidogenic dietary fibers which can help to
lower cholesterol and to fight cardiovascular disease. Carotenoids,
collagen hydrolysate, flavonoids among others functional components
are additional examples.
[0058] Exemplary uses of the present invention. The present
invention provides a method of coating one formulation with another
formulation to form capsules with diameters in the micro and
nanometric range to be added to food. The method is especially
adapted for the introduction of a number of components to food
products, including multilayered functional components as described
below. The method of the invention can be used to coat functional
components with a substance having a desirable quality for food
flavor or texture (e.g., spices, seasonings, natural flavorings,
and the like). Thus, the present invention allows the incorporation
of an effective amount of an enhancing or functional additive to a
food product without adversely effecting the organoleptic
properties of the food product. An "effective amount" is an amount
of additive which provides the desired effect or benefit upon
consumption.
[0059] The method of the invention can be used to produce food
products having greater fiber content, while still maintaining the
texture and taste of their conventional counterparts, by coating
fiber particles with a desirable substance that enhances the
flavor, texture, etc, of the food. For example, bran particles can
be coated with another substance (e.g., fat, oil or sugar), and to
mimic the normal size of particles size in food (e.g., fat-coated
bran particles can be produced to mimic the normal size of fat
globules in foods). This will preserve the flavor and/or feel of
the food, and it may be helpful in creating foods that are lower in
fat, to decrease cardiovascular disease, or lower in sugar, for
diabetics, without sacrificing the taste or texture of the food
product.
[0060] The device can also be used to coat proteins and/or specific
amino acids in food to make them higher in proteins and/or desired
amino acids, but with better taste and/or texture due to the
substance that is coating the protein. Coating of other filler
molecules, such as methylcellulose, casein, and the like, is also
intended to be encompassed in the present invention. The use of
such filler compositions, which preferably do not add to the
caloric nature of a food will be apparent to one skilled in the art
upon reading the present disclosure.
[0061] Foods with components having food additives coatings. As
long as the effectiveness of a food additive is due to its surface
area, the use of the method of the invention may substantially
reduce the amount of additives. For example, coating a filler
particle without altering the color of a food or drink may reduce
the amount of color additives that are added to food products.
[0062] Food additives that may be used to coat a particle include,
but are not limited to, acidifiers, adjuvant of flavor, flavor
enhancers among many others.
[0063] Foods with incompatible components. Foods having functional
components that are incompatible with the other ingredients of the
food product may also be coated using the method of the present
invention. For example, the addition of coated particles of
lactase, which would be released in the gastrointestinal tract, to
a dairy product such as milk, cheese, or ice cream would permit
people affected with lactose intolerance to digest these products.
The addition of coated amylase particles can also facilitate the
digestion of certain high-fiber foods.
[0064] Other components that when added to a food may cause the
food to change in nature of texture can also be added to a food by
coating the particle for release during digestion. The addition of
gelatin to a beverage, which can be healthy for bones and joints,
changes the nature of the beverage at least gelatin is coated with
the method of the present invention and after added to the
beverage.
[0065] Foods fortified with components that alter taste. Minerals
such iron compounds can alter the taste of a food product but a
coating that has either a neutral flavor or a flavor that enhances
the food product can mask this effect. Omega-3 fatty acids and
garlic extract, which have been touted to lower cholesterol and
triglyceride levels in the blood, can be coated to eliminate their
negative influence on the flavor of the food and to allow them to
be added to a wide variety of foods.
[0066] The present invention is not limited to the particular
components and steps described above, as these may, of course,
vary. It is also to be understood that the terminology used herein
is for the purpose of describing particular embodiments only and is
not intended to be limiting, since the scope of the present
invention will be limited only by the appended claims.
[0067] All publications, including patents, referred to in the
present specification are hereby incorporated by reference.
* * * * *