Double Extraction Plant Encapsulation for Mouthfeel and Stability
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Solution Overview
Problem
Existing encapsulation technologies in the food and beverage industry face challenges such as high costs, short shelf-life, and the production of particles that are too large, leading to unpleasant mouthfeel and limited ability to encapsulate water-insoluble and water-miscible ingredients effectively.
Innovation Solution
Development of particles that can encapsulate a variety of ingredients, including water-insoluble and water-miscible ones, with properties such as flavor masking, controlled release kinetics, and enhanced bioavailability, using pH-triggered materials and enzyme-digestible components to ensure stability and targeted release in the digestive tract.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If encapsulation is used to deliver nutrients, then delivery capability is improved, but cost increases and shelf stability decreases
Solution Approach 1:
The patent changes the physical and chemical parameters of the encapsulation system by using phase change materials that transition between solid and liquid states at specific temperatures. This allows the encapsulated nutrients to be delivered effectively while maintaining cost-effectiveness and shelf stability through controlled phase transitions rather than requiring complex expensive encapsulation structures.
Solution Approach 2:
The patent employs composite materials combining phase change materials with food-grade carriers to create an encapsulation system that achieves reliable nutrient delivery without the high costs associated with traditional encapsulation methods. The composite structure provides both the delivery mechanism and the necessary stability for shelf storage.
2Reliability
If encapsulation is used to deliver nutrients, then delivery capability is improved, but shelf stability decreases
Solution Approach 1:
The patent utilizes phase change materials that remain stable in solid form during storage, maintaining shelf stability, and then transition to liquid form under controlled conditions to enable nutrient delivery. This parameter-based control allows the system to maintain stability for extended periods while preserving delivery capability when needed.
Solution Approach 2:
The patent incorporates stabilizing agents and carefully selects phase change materials that prevent degradation during storage, providing beforehand protection against oxidation, hydrolysis, and other degradation pathways. This prior cushioning ensures both shelf stability and maintains the integrity of the encapsulated nutrients for effective delivery.
3Ease of operation
If particle size is reduced to improve mouthfeel, then mouthfeel quality is improved, but encapsulation capability decreases
Solution Approach 1:
The patent changes the state of the phase change material from solid to liquid to enable effective encapsulation of nutrients within small particles. The liquid state allows for better incorporation of nutrients and formation of stable small particles that maintain both encapsulation capability and improved mouthfeel quality.
Solution Approach 2:
The patent uses food-grade carriers as intermediary materials that facilitate the encapsulation of nutrients within small particles. These carriers provide a matrix that holds the nutrients while maintaining small particle size, thus preserving both encapsulation capability and mouthfeel quality.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution enables the production of small, cost-effective particles that maintain mouthfeel quality, extend shelf-life, and enhance bioavailability of encapsulated ingredients, while ensuring targeted release and stability in various mediums.
Implementation Method 1
a first extract obtained from plant material through a first extraction process using supercritical carbon dioxide
Implementation Method 2
a second extract obtained from the plant material through a second extraction process using a solvent
Implementation Method 3
using pH-triggered materials and enzyme-digestible components to ensure stability and targeted release in the digestive tract
Implementation Method 4
using pH-triggered materials and enzyme-digestible components to ensure stability and targeted release in the digestive tract
Data Source
AI summary
Provided is a process, including: extracting one or more hydrophobic active ingredients of a plant material using a first extraction solvent; and transferring the one or more hydrophobic active ingredients from the first extractant solution filtrate to a carrier solvent; encapsulating the one or more hydrophobic active ingredients in one or more nanoparticles; dispersing the one or more nanoparticles in an aqueous suspension; and adding the second eluant from the plant material to the aqueous suspension.