Sweet Flour Encapsulation for Oil Retention
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Solution Overview
Problem
Maltodextrins are undesirable in certain market segments for encapsulated products, necessitating the need for alternative carriers that provide similar oil retention and low viscosity to maltodextrin encapsulated products, while also protecting oil-based ingredients from oxidation.
Innovation Solution
The use of sweet flour as a carrier in encapsulation formulations, which includes clarified sweet corn flour with high soluble starch content and specific protein levels, combined with an emulsifier and optional antioxidants, to stabilize and protect oil-based ingredients during spray drying and storage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If maltodextrin is used as a carrier in encapsulation formulations, then oil retention and low viscosity are achieved, but the product becomes undesirable in certain market segments
Solution Approach 1:
The patent changes the chemical composition parameter by replacing maltodextrin with sweet flour (containing soluble starch and protein), while maintaining the functional parameters of oil retention and viscosity. This substitution resolves the contradiction by providing market segment compatibility without sacrificing oil retention performance.
2Force
If maltodextrin is used as a carrier, then low viscosity is maintained, but oxidation protection of oil-based ingredients is insufficient
Solution Approach 1:
The patent uses a composite material system consisting of sweet flour (soluble starch and protein) combined with emulsifiers and antioxidants. This composite provides both low viscosity and enhanced oxidation protection, resolving the contradiction by integrating multiple functional components that work synergistically.
3Reliability
If a carrier provides high oil retention, then viscosity increases, but spray drying becomes difficult
Solution Approach 1:
The patent optimizes the molecular structure parameters of the carrier by using soluble starch with specific chain lengths and protein content. This creates a carrier system that provides high oil retention through molecular interactions while maintaining low enough viscosity to allow efficient spray drying process.
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
Sweet flour encapsulated products demonstrate comparable or superior oil retention and oxidation resistance to maltodextrin-based products, with smaller oil droplet sizes and improved stability, making them suitable alternatives for encapsulating flavor and oil-based ingredients in beverages.
Implementation Method 1
The emulsion is stabilized by an emulsifier, often a modified starch
Implementation Method 2
ingredient protection is provided by a carrier. Maltodextrins have often been used as carriers because they can be used in relatively high amounts
Implementation Method 3
they create a good barrier against oil loss from the encapsulation
Data Source
AI summary
The technology disclosed in this specification pertains to encapsulating mixtures, encapsulating compositions, encapsulated products, and methods of their manufacture. The compositions and products comprise an emulsifier and a sweet flour and are useful for encapsulating oil-based ingredients. Such compositions and products can be formulated to have good oil retention and good oxidation resistance without the use of maltodextrins. In some embodiments the sweet flour is a sweet corn flour.