Plasmolysed Micro-organism Flavor Encapsulation
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Solution Overview
Problem
Existing delivery systems for controlled release of flavors or fragrances, such as microcapsules, face limitations in the amount of payload they can encapsulate, particularly for flavors or fragrances with high Log P values and molecular weights above 600 Daltons.
Innovation Solution
A composition comprising a plasmolysed micro-organism, flavor or fragrance, and water in a specific ratio, encapsulated in glassy particles with a polymeric water-soluble emulsifier and carbohydrate carrier, allowing for higher flavor or fragrance load and sustained release.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional microcapsules are used for encapsulation, then the encapsulation structure is simple, but the amount of flavor or fragrance that can be encapsulated is limited
Solution Approach 1:
The patent implements nested encapsulation where flavor or fragrance compounds are first incorporated into plasmolysed micro-organism cells, and these modified cells are then encapsulated within a secondary carrier matrix. This multi-level nesting structure enables significantly higher flavor load capacity compared to single-layer microcapsules, as the flavor can be stored both inside the microbial cells and within the carrier matrix.
Solution Approach 2:
The invention uses composite materials by combining plasmolysed micro-organisms with carrier materials such as polymers, sugars, or starches. The plasmolysed cells serve as a biocompatible, high-capacity flavor reservoir while the carrier provides structural support and controlled release properties, creating a synergistic encapsulation system that overcomes the limitations of traditional single-material microcapsules.
2Quantity of substance
If more flavor or fragrance is loaded into the encapsulation system, then the flavor intensity increases, but the release control becomes more difficult
Solution Approach 1:
The encapsulation system is segmented into two distinct functional components: the plasmolysed micro-organism cells that provide high flavor loading capacity, and the carrier matrix that provides release control. This segmentation allows each component to optimize its function independently - the cells can be densely packed with flavor while the carrier maintains structural integrity and controls release kinetics, resolving the contradiction between high load and stable release control.
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 method achieves a higher flavor or fragrance load and sustained release, outperforming traditional encapsulation methods in terms of flavor intensity and duration, with up to 30% flavor content in the particles and high retention rates.
Implementation Method 1
the flavor or fragrance is encapsulated in the plasmolysed organism
Implementation Method 2
a plasmolysed micro-organism encapsulated flavor or fragrance wherein the micro-organism encapsulated flavor or fragrance comprises a viscous cake formed from the mixture
Data Source
AI summary
Provided herein are formulations of flavors and fragrances encapsulated in plasmolysed micro-organisms, as well as glass particles or beads comprising these encapsulated flavors and fragrances. Also provided herein are methods of making formulations of encapsulated flavors and fragrances.