Method of encapsulated flavors and fragrances by controlled water trhansport into microcapsules

A technology of flavoring agent and microcapsules, applied in the field of microcapsules, can solve the problems of great changes in bonding effect and no shielding layer protection, etc., and achieve the effect of increasing the yield

Inactive Publication Date: 2001-02-28
GIVAUDAN SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of cyclodextrin entrapment technology is that the binding effect varies greatly with the specific flavor or fragrance comp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Preheat deionized water to 50°C ± 2°C to prepare hydrated blank capsules. Preheated deionized water (87.2018 g), carboxymethylcellulose sodium salt (1.8447 g) and gum arabic FCC powder SP Dri (0.1845 g) were vigorously stirred to prepare a gum solution. The solution was mixed until the solids were completely dissolved, then the solution was cooled to about 35°C to about 40°C. In a pre-emulsification tank, vigorously agitate preheated deionized water (163.0453 g) and 250 Bloom type A gelatin (18.4461 g) until the gelatin is completely dissolved, then cool the solution to about 35°C to about 40°C to prepare A gelatin solution was obtained. Without stirring, add the gum solution to the gelatin solution in the pre-emulsification tank and allow the foam to dissipate for approximately 15-20 minutes. Adjust the pH value to about 5.5 by using dilute sodium hydroxide solution (50% w / w) or dilute citric acid solution (50% w / w).

[0025] With slow stirring, add vegetable oil (1...

Embodiment 2

[0029] Preheat deionized water to 50°C ± 2°C to prepare hydrated blank capsules. Preheated deionized water (87.2018 g), carboxymethylcellulose sodium salt (1.8447 g) and gum arabic FCC powder SP Dri (0.1845 g) were vigorously stirred to prepare a gum solution. The solution was mixed until the solids were completely dissolved, then the solution was cooled to about 35°C to about 40°C. In a pre-emulsification tank, vigorously agitate preheated deionized water (163.0452 g) and 250 Bloom type A gelatin (18.4461 g) until the gelatin is completely dissolved, then cool the solution to about 35°C to about 40°C to prepare A gelatin solution was obtained. Without stirring, add the gum solution to the gelatin solution in the pre-emulsification tank and allow the foam to dissipate for approximately 15-20 minutes. Adjust the pH value to about 5.5 by using dilute sodium hydroxide solution (50% w / w) or dilute citric acid solution (50% w / w).

[0030] With slow stirring, add vegetable oil (1...

Embodiment 3

[0033] Sodium alginate (8.22 g, type FD155, Grinsted Corp.) was dissolved in deionized water (300 g). Stir the solution until it is homogeneous. Microcapsules (3.75 g) were added with stirring until a homogeneous phase had formed. Miglyol was then added under vigorous stirring  (99.9 g), forming an oil-in-water emulsion. 4% w / w CaCl in a vigorously stirred glass 2 For aqueous solutions (150 ml), the emulsion was added via a vibrating needle (1.22 mm inner diameter) set about 1 inch above the lowest point in the glass where the vortex was generated. Regulate the flow of emulsion through the needle to avoid jet formation. After adding to CaCl 2 When in solution, the emulsion droplets immediately form a gel to obtain particles with a diameter of about 800 μm. After adding the emulsion, the bead slurry was allowed to stand for approximately 30 minutes to allow calcium ions to migrate into the microcapsules. The microcapsules are dehydrated by centrifugation or vacuum filtr...

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Abstract

A method of encapsulating an amphiphilic volatile flavor or fragrance compound into a microcapsule having a hydrogel shell and an oil core. The flavor or fragrance compound in a fluid is transported into and solubilized in the core by partition coefficient equilibrium using water in the capsule wall to transport the compound into the core. Microcapsules made by the method of the invention may have a wall thickness and contain a high concentration of the flavor or fragrance compound that has not previously been feasible.

Description

field of invention [0001] The present invention relates to a method for encapsulating spices or fragrances into microcapsules with a hydrogel shell and an oily core. Background of the invention [0002] Incorporating microcapsules of flavor or fragrance compounds allows slow release of the contained fragrance or fragrance. The product could be used in the food processing industry, where encapsulated spice particles release flavor when food is chewed. This product can also be used in the cosmetic and grooming industry, where encapsulated fragrance particles release the fragrance when the capsule is broken. Capsules may comprise a shell surrounding an inner core material which contains a flavor or fragrance compound. [0003] Microcapsules can be formed by coacervation or cross-linking methods, in which oils are coated with small droplets of proteins, carbohydrates or synthetic polymers suspended in water. But coacervation methods are difficult to control and depend on vari...

Claims

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Application Information

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IPC IPC(8): A23L1/00B01J13/10C11B9/00
CPCB01J13/10Y10T428/2985
Inventor 乔恩·C·索珀扬·D·金玛格丽特·T·托马斯
Owner GIVAUDAN SA
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