U.S. patent number RE40,059 [Application Number 09/996,636] was granted by the patent office on 2008-02-12 for sensitive substance encapsulation.
This patent grant is currently assigned to Balchem Corporation. Invention is credited to Marta Fraley, Carl J. Pacifico, Wen-Hsin Wu.
United States Patent |
RE40,059 |
Pacifico , et al. |
February 12, 2008 |
Sensitive substance encapsulation
Abstract
A process for stabilizing a sensitive substance; (a) plating a
sensitive substance onto a solid carrier under a controlled
atmosphere to reduce loss of the sensitive substance; (b)
encapsulating the plated material under controlled atmosphere and
airflow to reduce volatilization during the process and stabilize
the sensitive substance.
Inventors: |
Pacifico; Carl J. (West
Milford, NJ), Wu; Wen-Hsin (Middletown, NY), Fraley;
Marta (Parksville, NY) |
Assignee: |
Balchem Corporation (New
Hampton, NY)
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Family
ID: |
23863520 |
Appl.
No.: |
09/996,636 |
Filed: |
November 29, 2001 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
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Reissue of: |
09469368 |
Dec 22, 1999 |
06251478 |
Jun 26, 2001 |
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Current U.S.
Class: |
427/213.3;
424/1.73; 424/1.69; 424/451; 424/490; 424/493; 424/496; 426/100;
426/235; 426/89; 426/96; 426/98; 424/491; 424/463; 424/1.29 |
Current CPC
Class: |
A23L
27/72 (20160801); A23P 10/35 (20160801); B01J
13/02 (20130101); A23L 27/77 (20160801); A23L
29/065 (20160801); A23L 27/13 (20160801); A23P
10/30 (20160801); A23L 27/75 (20160801) |
Current International
Class: |
B01J
13/02 (20060101); A61K 9/16 (20060101); B65B
1/04 (20060101) |
Field of
Search: |
;427/213.3
;424/1.29,1.69,1.73,451,463,490,491,493,496
;426/89,96,98,100,235 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
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2750997 |
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Jan 1998 |
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FR |
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825 480 |
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Dec 1959 |
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GB |
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1 318 799 |
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May 1973 |
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GB |
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55 026807 |
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Feb 1980 |
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JP |
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WO 96/09773 |
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Apr 1996 |
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WO |
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WO 96/08724 |
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Jan 1998 |
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WO |
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WO 01/25414 |
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Apr 2004 |
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WO |
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Primary Examiner: Nutter; Nathan M.
Attorney, Agent or Firm: Hoffmann & Baron, LLP
Claims
What is claimed is:
1. A method of encapsulating a sensitive material comprising:
.Iadd.(a) .Iaddend.plating the sensitive material onto a solid
carrier, in an atmosphere inert to the sensitive material, to form
a plated material; and .Iadd.(b) .Iaddend.encapsulating the plated
material.Iadd., wherein encapsulating comprises spraying a melted
encapsulant onto the plated material.Iaddend..
2. The method of claim 1 wherein the atmosphere inert to the
sensitive material is nitrogen, carbon dioxide, or helium.
3. The method of claim 1 wherein the solid carrier is chilled prior
to plating with the sensitive material.
4. The method of claim 3 wherein the solid carrier is chilled by
liquid nitrogen.
5. The method of claim 1 wherein the solid carrier is porous or
semi porous.
6. The method of claim 5 wherein the solid carrier is maltodextrin,
silicon dioxide, starches and starch derivatives, gums, or
hydrocolloids.
7. The method of claim 6 wherein the encapsulation occurs in an
atmosphere inert to the sensitive material.
8. The method of claim 7 wherein the atmosphere inert to the
sensitive material is oxygen-free.
9. The method of claim 7 wherein the atmosphere inert to the
sensitive material is nitrogen, carbon dioxide, or helium.
10. The method of claim 1 wherein the sensitive material has a
boiling point of between about 40.degree. F. and 250.degree. F.
11. The method of claim 1 wherein the atmosphere inert to the
sensitive material is oxygen-free.
.[.12. The method of claim 1 wherein the sensitive material is
sprayed onto the solid carrier..].
.[.13. The method of claim 1 further comprising encapsulating the
plated material with a melted encapsulant..].
14. The method of claim 1 wherein the percentage of encapsulant in
the resulting encapsulated particles is between about 10 to about
90%.
15. The method of claim 14 wherein the percentage of encapsulant in
the resulting encapsulated particles is between about 20 to about
80%.
16. The method of claim 1 wherein the sensitive material is a
volatile material.
17. The method of claim 1 wherein the sensitive material is an
oxygen sensitive material.
18. The method of claim 1 wherein the sensitive material is a
biologically active substance.
19. The method of claim 18 wherein the biologically active
substance is selected from the group consisting of Lactobacilli,
Bifidobacterium, Enterococci phytase, amylases, lipases,
invertases, transglutaminases, proteases, lipoxygenases and
pentosanases.
20. The method of claim 1 wherein the sensitive material is at last
one selected from the group consisting of alcohols, acetones,
ketones, aldehydes, organic acids, and antioxidants.
.Iadd.21. A method of encapsulating a sensitive material
comprising: (a) introducing the sensitive material into an
encapsulation vessel, wherein the atmosphere in the encapsulation
vessel is inert to the sensitive material; and (b) encapsulating
the sensitive material, wherein encapsulating comprises spraying a
melted encapsulant onto the sensitive material..Iaddend.
.Iadd.22. A method according to claim 21 wherein the sensitive
material is lyophilized before being introduced into the
encapsulation vessel..Iaddend.
.Iadd.23. The method of claim 21 wherein the atmosphere inert to
the sensitive material is nitrogen, carbon dioxide, or
helium..Iaddend.
.Iadd.24. The method of claim 21 wherein the atmosphere inert to
the sensitive material is oxygen-free..Iaddend.
.Iadd.25. The method of claim 21 wherein the percentage of
encapsulant in the resulting encapsulated sensitive material is
between about 10 to about 90%..Iaddend.
.Iadd.26. The method of claim 25 wherein the percentage of
encapsulant in the resulting encapsulated sensitive material is
between about 20 to about 80%..Iaddend.
.Iadd.27. The method of claim 21 wherein the sensitive material is
a volatile material..Iaddend.
.Iadd.28. The method of claim 21 wherein the sensitive material has
a boiling point of between about 40.degree. F. and 250.degree.
F..Iaddend.
.Iadd.29. The method of claim 21 wherein the sensitive material is
an oxygen sensitive material..Iaddend.
.Iadd.30. The method of claim 21 wherein the sensitive material is
a biologically active substance..Iaddend.
.Iadd.31. The method of claim 30 wherein the biologically active
substance is selected from the group consisting of Lactobacilli,
Bifidobacterium, Enterococci, phytase, amylases, lipases,
invertases, transglutaminases, proteases, lipoxygenases and
pentosanases..Iaddend.
.Iadd.32. The method of claim 31 wherein the biologically active
substance is Lactobacillus acidophilus..Iaddend.
.Iadd.33. The method of claim 21 wherein the sensitive material is
at least one selected from the group consisting of alcohols,
acetones, ketones, aldehydes, organic acids, and
antioxidants..Iaddend.
Description
.Iadd.More than one reissue application has been filed for U.S.
Pat. No. 6,251,478. The reissue applications are U.S. Ser. No.
09/996,636 (the present application) and U.S. Ser. No. 10/776,035,
both of which are divisional reissues of U.S. Pat. No.
6,251,478..Iaddend.
FIELD OF THE INVENTION
The present invention relates to the encapsulation and
stabilization of volatile, and temperature and oxygen sensitive
substances.
BACKGROUND OF THE INVENTION
Three are many materials that exist in nature, or are synthesized,
that have low stability under ambient conditions. These materials
may decompose, disassociate, lose viability, etc. through reaction
with oxygen present in the atmosphere, or losing essential
components by volatilization at ambient and elevated temperatures.
Examples include flavors, flavor compounds, aromas, fragrances,
vitamins, nutrients (such as omega 3 oils, carotenoids, vitamin A
and E), alcohols, acetones, ketones, aldehydes, organic acids,
antioxidants, biologically active substances etc., hereinafter
referred to as sensitive materials.
Sensitive materials may have single or multiple components that can
be categorized based on their level of volatility. Components that
reach the boiling point at low temperatures are categorized as
having high volatility, high notes or top notes. An example of a
low boiling point component is diacetyl (2,3-Butanedione) with a
boiling point of 88.degree. F. (water has a boiling point of
212.degree. F.) Diacetyl is used to bring the characteristic dairy
flavor in butter, coffee, and vinegar.
Volatile materials may comprise a single low boiling point
component or may comprise a mixture of low, medium and/or high
boiling components. The medium and low notes are not volatile at
ambient or elevated temperatures (250.degree. F. and above), and
are therefore generally unaffected by atmospheric conditions or
elevated processing temperatures. Loss of the high notes in
volatile materials very often results in a finished product that is
out of balance.
The high notes of volatile materials are the most sensitive
portions of the product. High notes can be lost through
volatilization which is accelerated at temperature above 40.degree.
F. Loss of high notes can also occur during storage, incorporation
in a food product, processing of a food product, and storage of
that food product even under frozen conditions.
There have been attempts to overcome the problems associated with
maintaining high notes in a formulation. For instance, over
formulation is used to supply the high notes (high volatiles) in
greater quantities to compensate for the losses. However, this
solution does not address the relative concentrations of differing
volatile compounds in the original product versus the resulting
product. Furthermore, it is difficult to anticipate how much of the
high notes will be lost. In addition, high notes are lost over a
period time and the amount of loss can depend on temperature, so
that the composition of the volatile material is constantly
changing.
Another approach to delivering a balanced composition of high,
medium, and low notes has been through encapsulation technology.
Early attempts used spray drying and spray chilling technologies to
stabilize the flavor and fragrance compositions. With spray drying,
a volatile substance is first emulsified in an aqueous solution of
a water-soluble protective colloid, such as gelatin, and
carbohydrates (e.g. gum arabic, starch, dextrin. The emulsion is
then sprayed into a column of heated air or gases to evaporate the
water. The resulting dry particles have a water-soluble shell or
capsule of the water-soluble colloid in which the volatile
substance, such as a flavor, is embedded or encapsulated in the
form of minute droplets. Spray chilling is differentiated from
spray drying by having the emulsion being sprayed into a column of
ambient or chilled air.
U.S. Pat. No. 3,857,964 teaches controlled release flavor
compositions which comprise flavor particles having an outer
coating of a physiologically inert, water-softenable and swellable
material. Flavor particles may be formed by adding and stirring
volatile agents, such as cyclic acetal compounds, into a polymeric
material. The resulting flavor particles are then coated by
stirring them into a sodium alginate solution, passing them through
a size-limiting orifice into a room temperature bath of calcium
lactate solution.
U.S. Pat. No. 5,607,708 relates to an encapsulated flavoring
material formed of an edible, oil-insoluble, water-soluble outer
shell surrounding an edible, water-insoluble inner core that is
liquid at a temperature of about 45.degree. C. and contains a
volatile, oil-soluble flavoring material dissolved or dispersed in
the inner core. Materials suitable for the outer shell include
gelatin, water soluble gums, starches or dextrins. The cover
material may be an unsaturated vegetable oil, fat and/or partially
hydrogenated oil or fat. It is important during the manufacture of
the core materials that the material have a relatively low melting
point so that the volatile components may be mixed with this
material at low temperatures, thereby minimizing the loss of the
volatile component. Coannular centrifugal extrusion methods may be
used to form particles of the core material and simultaneously to
coat them with the shell material. Coannular extrusion means are
used in U.S. Pat. No. 5,399,368 to produce coated materials in
which volatile materials, such as coffee oil, are entrained.
U.S. Pat. No. 5,874,102 teaches encapsulated fatty acid salt
products comprising a core material coated with continuous film
that serves as a barrier to volatile compounds contained in the
core matrix. The particles may then be coated by direct spraying
means. Direct spraying of a volatile-containing core material by an
aqueous solution of first and second coagulating agents is also
shown in U.S. Pat. No. 5,558,889. U.S. Pat. No. 5,004,595 teaches
the production of similar coated particles using a fluidized bed
process.
U.S. Pat. No. 4,689,235 discloses an encapsulating matrix
composition that is extrudable at a pressure in the range of 1 to
10 atm and having an improved loading capacity up to 40% comprising
maltodextrin and hydrogen octenylbutanedioate amylodextrin. The
matrix may contain from 5 to 40 wt. % of a normally liquid or
volatile active ingredient which is added in a tank having heating
and agitating means.
U.S. Pat. No. 4,576,826 relates to a method for producing flavorant
capsules by forming a stable emulsion of an edible oil and an
aqueous essence. The emulsion is directly sprayed or dropped in a
dropwise manner onto an agitated powdered edible protein,
carbohydrate or mixture thereof to form capsule shells thereon.
Frozen essences may be utilized in the form of frozen particles
which are added to the coating material prior to curing.
While spray drying and spray chilling were able to transform a
liquid flavor into a solid particle, they also had inherent
limitations such as the use of large volumes of air. Compounds
sensitive to oxygen in air will begin to oxidize and decompose. For
example, materials with multiple double bonds such as conjugated
linoleic acid, omega 3 oils, fish oils, as well as anaerobes and
facultative anaerobes such as, but not limited to, Bifidobacterium
sp., and Lactobacillus sp., will lose potency or activity after
exposure to oxygen. Additionally, heat is involved in both
processes that will cause almost complete volatilization and/or
oxidation of the low boilers or sensitive materials even with over
formulation.
SUMMARY OF THE INVENTION
An object of the present invention is to provide a method for the
encapsulation of temperature/oxygen sensitive materials including
flavors, fragrances, nutrients, colors, anaerobic bacteria, and
products with similar characteristics without the loss of volatile
portions due to reaction with oxygen or elevated temperatures.
A further object of the present invention is to provide protection
and prevent undesirable oxidation of alcohols, acetones, ketones,
aldehydes, organic acids, and antioxidants.
A further object of the present invention is to provide improved
stability of biologically active compounds which include
Lactobacilli, Bifidobacterium, Enterococci, phytase, amylases,
lipases, invertases, transglutaminases, proteases, lipoxygenases
and pentosanases.
The present invention is directed to an encapsulation technique
whereby "topnotes" or sensitive substances, which do not typically
survive current encapsulation process such as spray drying, spray
chilling, and fluid bed technologies, are captured and
stabilized.
The invention is directed to a method of encapsulating a sensitive
substances some of which require: plating the volatile material
onto a solid carrier, in an atmosphere inert to the volatile
material, to form a plated material; and encapsulating the plated
material.
DETAILED DESCRIPTION OF THE INVENTION
A sensitive substance such as a volatile liquid material is first
plated onto a solid carrier in a sealed reactor. The reactor is
then filled with nitrogen, carbon dioxide, or any other suitable
gas inert to the sensitive substance to displace any unconditioned
air. Then the plated material is encapsulated either in the same
vessel in which the plating occurred or in another vessel.
The carrier is placed in a vessel capable of being sealed and
supporting mechanical mixing. Preferably the mechanical mixing
creates a fluidized bed. The vessel is then sealed and then oxygen
is displaced through the introduction of an inert gas. Suitable
gases include, but are not limited to, carbon dioxide, nitrogen,
and helium. The inert gas also acts as a blanket. The inert gas is
selected so that it will not react with the volatile material or
the carrier. The carrier material is then agitated.
A liquid material (oxygen sensitive liquid material) is then
agitated to ensure a fully homogenized mire. Without exposing the
liquid material to air or oxygen, the liquid material is then
supplied, e.g. pumped, into the sealed vessel and introduced into
the vessel by a nozzle. The nozzle is used to form small droplets
that are more easily absorbed onto the carrier material. The time
involved in spraying is dependent upon the addition level of the
liquid onto the solid and the time required to ensure complete
absorption to form a free flowing powder. While the volatile liquid
material is being added, the carrier is agitated or mixed to ensure
even distribution of the liquid material onto the solid
carrier.
A typical volatile liquid material has a boiling point between
about 40.degree. F. and about 250.degree. F., preferably about
50.degree. to about 100.degree. F., and more preferably about
60.degree. to about 80.degree. F. Examples of volatile materials
also include, but are not limited to, flavors, flavor compounds,
aromas, fragrances, vitamins, nutrients (such as omega 3 oils,
carotenoids, vitamin A and E), alcohols, acetones, ketones,
aldehydes, organic acids, antioxidants, and essential oils.
Examples of volatile materials are: lemon oil, spearmint oil,
vanilla extract, garlic oil, cinnamon extract and other essential
oils derived from botanical origins.
Other sensitive materials include biologically active compounds
which include, but are not limited to, Lactobacilli,
Bifidobacterium, Enterococci, phytase, amylases, lipases,
invertases, transglutaminases, proteases, lipoxygenases and
pentosanases.
The carrier may be any porous or semi porous material such as, but
not limited to, maltodextrin, dextrins silicon dioxide, starches,
gums or hydrocolloids. The carrier is selected based upon its
ability to entrap the liquid material. Suitable carriers include,
but are not limited to, the following. N-ZORBIT M which is a
tapioca maltodextrin derived from tapioca and K-4484 which is a
tapioca dextrin with high solubility, good clarity, and bland
flavoring. N-ZORBIT M and K-4484 are products of National Starch
and Chemical Company.
The particle size of the carrier is preferably between about 50
microns and about 2,000 microns, preferably between about 100
microns and about 1000 microns, and more preferably between about
200 and about 500 microns. Both the volatile liquid material and
solid carrier may be edible.
Loading levels of the liquid onto the solid carrier are between
about 1% and about 70% by weight, preferably 5% to 40%, more
preferably between about 10% and about 30%, and most preferably
between about 15% and about 25%. One skilled in the art would
understand the amount of volatile material needed for a particular
end product. For example, garlic is very strong and thus would
require a lower loading concentration as would cinnamon. Apple
juice would likely require a higher concentration.
Prior to adding the liquid material, the carrier may be chilled by,
for example, the addition of liquid nitrogen which has a
temperature between minus 198.degree. and minus 208.degree. C. The
liquid material may also be chilled to below about 40.degree. F.,
and kept chilled while it is added to the carrier. If desired, the
vessel may also have a cooling jacket to cool the vessel during the
plating process.
Any suitable mixer vessel, such as a paddle mixer, ribbon blender,
or V-blender, may be used in the present invention to plate the
solid onto the carrier.
After the volatile liquid material is plated onto a solid carrier
to form a plated material, the plated material is encapsulated
either in the same vessel in which the plating occurred or in
another vessel. In a preferred embodiment, the plated material is
removed from the sealed mixer and placed in a reactor designed to
encapsulate solid particles. In either case, the encapsulation
reactor must be capable of being sealed. The reactor is then filled
with nitrogen, carbon dioxide, or any other suitable gas inert to
the volatile material to displace any unconditioned air.
Preferably, the vessel has means to agitate and heat the contents
of the vessel.
Any suitable encapsulant material may be used. Preferably the
encapsulating material is a lipid material such as, but not limited
to, mono-, di-, and triacylglycerols, waxes, and organic esters
derived from animals, vegetables, minerals, and modifications.
Examples include glyceryl triesterates such as soybean oil, cotton
seed oil, canola oil, tallow and palm kernal oil, and esters of
long chain fatty acids, and alcohols, such as carnauba wax,
beeswax, bran wax, tallow and palm kernal oil. The lipid material
preferably has a melting point between about 60.degree. and about
200.degree. F.
Specific encapsulants include, but are not limited to, the
following. NATIONAL 46 which is a low viscosity product designed
for the encapsulation of citrus flavors, such as orange and lemon,
and other delicate flavor oils. CAPSUL which is a modified food
starch derived from waxy maize designed for encapsulation of
flavors, clouds, vitamins, and spices. N-LOK which is a low
viscosity product designed for the encapsulation of flavors, fats,
oils, and vitamins. NATIONAL, CAPSUL, and N-LOK are all products of
National Starch and Chemical Company.
In a preferred embodiment, the encapsulant material is melted and
the liquefied material is then pumped into the encapsulation
reactor. The flow rate is dependent upon the type of encapsulation
reactor used in the procedure and is well within the skill of the
art. The carrier containing volatile material is fluidized in the
reactor by methods known to those who are skilled in the art such
as by forcing an inert gas upward through a bed of particles so
that the particles undergo a continuous circular, tumbling action.
As the particles are fluidized, the liquefied material is sprayed
onto the fluidized particles.
The final percentage of encapsulant (coating) in the resulting
encapsulated particles is between about 10 to about 90%, preferably
about 20 to about 80% and more preferably between about 30 and
about 50% by weight.
EXAMPLES
Example 1
Encapsulation of lyophilized Lactobacillus acidophilus, a
temperature and oxygen sensitive biologically active substance
A culture of Lactobacillus acidophilus was lyophilized and milled
to make powdered product. The powdered product may be used in, for
example, gel capsules. However, the powdered product of lyophilized
Lactobacillus acidophilus culture can quickly lose its biological
potency or activity at ambient conditions without proper storage
conditions, such as refrigeration or freezing, since the
microorganism is very sensitive to elevated temperatures and
moisture. The microorganism is also sensitive to oxygen, although
to a lesser degree compared to its sensitivity to moisture, since
Lactobacillus acidophilus is facultative. The encapsulation
technique described below demonstrates the improved stability of
the microorganism under accelerated storage conditions (e.g.
40.degree. C).
Powdered lyophilized Lactobacillus acidophilus culture is
introduced into an encapsulation vessel, such as a fluid bed and
alike, that has been properly sanitized. Airflow passing through
the working space (e.g. a room) enclosing the encapsulation vessel
is dehumidified to reduce potential humidity exposure of the
microorganism. The microorganism in the vessel is also blanketed
with an inert gas, such as nitrogen, to reduce potential oxygen
exposure throughout the entire encapsulation process. When the
encapsulation process bins, the internal temperature of the
microorganism culture in the vessel gradually increases to the
range between 60.degree. to 120.degree. F. before spraying a
suitable melted coating into the encapsulation vessel. Spraying of
the melted coating continues until a desirable level of coating has
been applied depending upon the predetermined level of protection.
The finished batch, i.e., encapsulated lyophilized Lactobacillus
acidophilus, is in turn released from the encapsulation vessel,
screened to obtain the appropriate particle size, and packaged.
The following table compares stability of unencapsulated
lyophilized Lactobacillus acidophilus (the Control) with two
encapsulated Lactobacillus acidophilus with different levels of
coating Encap 1 and Encap 2 were encapsulated with 15% and 25%
coating, respectively. The encapsulation process significantly
affected the activity or biological potency of the original
lyophilized Lactobacillus acidophilus as reflected in the 0-day CFU
values since the same weights of samples were used for enumeration
of the Control, Encap 1 and Encap 2. All lyophilized Lactobacillus
acidophilus were stored at refrigeration (4.degree. C., appropriate
storage), ambient (20.degree. C., normal distribution channel to
retail level), or an elevated (40.degree. C., abusive) temperature
for 4 weeks before the evaluation of shelf life by enumeration. By
the 4th week, the Control showed at least a 2-log reduction in the
population of viable cells compared to Encap 1 and Encap 2, and
therefore suggested improved shelf life in the encapsulated
forms.
TABLE-US-00001 Temperature and period (days) of storage 4.degree.
C. 20.degree. C. 40.degree. C. Sample 0.sup.A 14 28 0 14 28 0 14 28
Control 4.44.sup.B 1.12 3.0 4.44 2.36 3.88 4.44 1.22 5.6 .times.
10.sup.7 Encap 1 3.76 1.2 3.88 3.76 2.0 4.92 3.76 1.6 9.2 .times.
10.sup.9 Encap 2 3.48 1.92 2.84 3.48 1.2 2.24 3.48 1.12 9.6 .times.
10.sup.9 .sup.Adays of incubation .sup.Bindicates number .times.
10.sup.10 cfu/g (or 10,000,000,000 colony forming units/grams)
Example 2
Encapsulation of natural lemon oil using the temperature and/or
oxygen sensitive materials process
Natural lemon oil is well-known to be susceptible to oxidation. In
addition, the oil contains certain high volatile components that
contribute to the full flavor profile of lemon oil expected by
those who are familiar with the material, such as flavor chemists.
The following encapsulation technique has shown to successfully
capture the highly volatile components of lemon oil and to result
in strong sensory impact when lemon oil is released.
In general, lemon oil is first plated onto a selected carrier, such
as starch or maltodextrin, by spraying liquid lemon oil into an
appropriate device like a Ribbon blender, a V-blender, or other
blender that can thoroughly mix the lemon oil with the carrier. The
blender is blanketed with nitrogen or other inert gas throughout
the entire plating process to reduce oxidation. The blender may be
insulated depending upon the flavor material to be plated. The
mixing process in a blanket takes about 10 to 30 minutes according
to predetermined loading level of lemon oil, other flavors, or
other liquid materials that are sensitive to oxygen and/or elevated
temperatures. The plated lemon oil, which is now a mix of solid
particles, is in turn discharged into an encapsulation vessel that
can be closed and blanketed with nitrogen or other inert gas.
When the encapsulation process begins, the plated lemon oil is
gradually heated to the range between 60.degree. to 150.degree. F.
in the encapsulation vessel. Melted coating is sprayed into the
encapsulation vessel containing plated lemon oil when the batch
temperature reaches the target point. Spraying of melting coating
stops at the predetermined level of coating, depending upon degree
of protection needed for lemon oil or other flavors. The finished
product, e.g., encapsulated lemon oil, is then discharged from the
encapsulation vessel, screened to appropriate particle size and
packaged.
It will be apparent to those skilled in the art that various
modifications and variations can be made in the compositions and
methods of the present invention without departing from the spirit
or scope of the invention. Thus, it is intended that the present
invention cover the modifications and variations of this invention
provided they come within the scope of the appended claims and
their equivalents.
* * * * *