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Title:
COATING OF FUNCTIONAL AGENTS
Document Type and Number:
WIPO Patent Application WO/2017/121790
Kind Code:
A1
Abstract:
The present invention relates to coated products containing a high quality coating comprising at least a coating layer and a pre-coating layer for controlled release of a core material, a process for the preparation thereof, a composition comprising said coated product, and the uses thereof.

Inventors:
SNABE, Torben (Langebrogade 1, 1411 Copenhagen K, 1411, DK)
Application Number:
EP2017/050549
Publication Date:
July 20, 2017
Filing Date:
January 12, 2017
Export Citation:
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Assignee:
DUPONT NUTRITION BIOSCIENCES APS (Langebrogade 1, 1411 Copenhagen K, 1411, DK)
International Classes:
A21D13/00; A23K10/00; A23K10/40
Domestic Patent References:
2008-06-05
Foreign References:
US3852483A1974-12-03
US5023102A1991-06-11
Other References:
KWAK H S ET AL: "MICROENCAPSULATION OF BETA-GALCTOSIDASE WITH FATTY ACID ESTERS", JOURNAL OF DAIRY SCIENCE, AMERICAN DAIRY SCIENCE ASSOCIATION, US, vol. 84, no. 7, 1 July 2001 (2001-07-01), pages 1576 - 1582, XP001081275, ISSN: 0022-0302, DOI: 10.3168/JDS.S0022-0302(01)74590-0
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Claims:
CLAIMS

1. A coated product comprising a core material, said core material being coated with at least one layer of pre-coating comprising oil (s) and/or oil-like material, and with at least one layer of coating comprising solid fat. 2. A coated product according to claim 1, wherein the core material is coated with at least one layer of pre-coating comprising oil-like material and with at least one layer of coating comprising solid fat.

3. The coated product according to any one of claims 1-2, wherein the core material is a functional ingredient in the form of a solid granule. 4. The coated product according to claim 3, wherein the solid granule has an average particle size of between of 50-5000 μηη.

5. The coated product according to any one of claims 1-4, wherein the core material is selected from the group consisting of organic acids, enzymes, NaCI, NaHCC , sugar, a hydrocolloid, Betaine, and combinations thereof. 6. The coated product according to any one of claims 1-5, wherein the core material is selected from the group consisting of malic acid, citric acid, and combinations thereof.

7. The coated product according to any one of claims 1-6, wherein the oil(s) and/or oillike material in the pre-coating are triglycerides.

8. The coated product according to any one of claims 1-7, wherein the pre-coated oil(s) and/or oil-like material are in the form of a fluid.

9. The coated product according to any one of claims 1-8, wherein the coated product is composed of less than 30% (w/w) of said layer of pre-coating comprising oil (s) and/or oillike material.

10. A process for the preparation of a coated product as defined in any one of claims 1 to 9 comprising the steps of spraying onto the core material to be coated at least one layer of pre-coating comprising oil(s) and/or oil-like material, and at least one layer of coating comprising solid fat, wherein the pre-coating is applied before said layer of coating comprising solid fat.

11. The process according to claim 10, wherein the spraying is by fluidised bed coating.

12. The process according to any one of claims 10-11, wherein the core material temperature during spraying is above 46 and below 50°C, preferably above 47 and below 49°C.

13. A composition comprising a coated product as claimed in any one of claims 1 to 9.

14. Use of a coated product as described in any one of claims 1 to 9 for controlled release of a core material as a functional ingredient in a bakery process.

15. The use according to claim 14, wherein said core material is selected from the group consisting of an organic acid, NaCI, NaHCC , sugar, a hydrocolloid, Betaine, and a combination thereof.

Description:
COATING OF FUNCTIONAL AGENTS

FIELD OF THE INVENTION

The present invention relates to coated products containing a high quality coating comprising at least a coating layer and a pre-coating layer for controlled release of a core material, a process for the preparation thereof, a composition comprising said coated product, and the uses thereof.

BACKGROUND OF THE INVENTION

It is often necessary, for many different reasons, to coat or encapsulate various materials, the so-called core materials, such as functional ingredients, before their incorporation in a composition such as a food or feed stuff. Examples of core materials which can be coated or encapsulated are enzymes, NaCI, organic acids, NaHC03 and sugar for bakery products, NaCI in meat and hydrocolloids for dairy. Another example of a material which can be coated or encapsulated is Betaine for shrimp feed.

Many industrially produced baked goods emerge from the baking process with a surface that is essentially sterile, but post baking handling can quickly lead to fungal surface

contamination as a result of exposure to air-borne contaminants as well as equipment contact. Bakery products with a relatively neutral pH, high moisture content and high water activity such as bread, cakes, muffins, waffles, and tortillas are particularly prone to rapid spoilage from a variety of molds, principally Penicillium and Aspergillus species.

Manufacturing products with good taste, high moisture and with a long mold free shelf life presents a constant technical challenge to the baking industry. The potential spoilage results in a significant number of returns from retailers within the shelf life in order to prevent customer complaints, adding to the cost of manufacture.

Various methods have been adopted in an attempt to achieve the required shelf life of food products such as bakery products. These include addition of humectants to reduce the water activity, addition of mold inhibiting chemical preservatives such as propionates or sorbates, limiting the availability of oxygen via modified atmosphere packaging, and active packaging containing oxygen scavengers or providing a saturated ethanol headspace in the pack using sachet or strip inserts containing ethanol. The chemical preservatives, such as sorbate and propionate, have the best effect at low pH, so acids are often added in combination with these preservatives to reduce the pH of the bakery products and hence improve the effectiveness of the added preservative. Coated organic acids are currently on the market for bakery applications as antimicrobials, especially for tortillas, where controlled heat-triggered release of the acid at the baking step improves both the processability of the unbaked dough as well as the final tortilla quality and appearance. Furthermore, adding small amounts of for example citric acid to any yeast bread improves the function of the yeast.

For application in bakery products, the reason for the coating or encapsulation of an organic acid is thus to retain the acid during the dough making, which would otherwise make the dough hard and difficult to work, and yet to allow rapid release of the acid upon baking. It is thus important to have a good retainment of the organic acid, the core material, during the dough making in order to avoid leaking and, at the same time, to have a cost effective product.

The present invention alleviates the problems of the prior art with regard to leakage of the coated material (the core material) and/or enables a similar or less leakage than known products using less coating material. Less coating is advantageous when used in foodstuffs from a health perspective and, in general, with regard to low the production cost, the storage and transportation cost.

The US 3852483 disclosures a finished food product produced by extrusion with improved shelf life, which can alternatively be fat coated to improve texture and moisture retention. However, the main goal of this disclosure is the core formulation and the ability of the core to hold moisture. No data related to the effect of the coating to assist moisture retention during storage are presented and there is nothing mentioning the ability of the coating in controlling the release of the core material, since this is not the goal of the invention. There is no mention of a pre-coating as in the present invention, data about the composition of the coating material or its ability to release the core material, which in the present invention is an active ingredient to be added in a food process and not a finished good product.

The present invention provides a high coating quality for controlled release of active ingredient in bakery process. It alleviates the problems of the prior art with regard to leakage of the coated material (the core material) and/or enables a similar or less leakage than known products using less coating material. Less coating material is a relevant advantage of the present invention. In food applications, from a health perspective and, in general, with regard to low the production cost, the storage and transportation cost, it is important to have a lower percentage of coating material. SUMMARY OF THE INVENTION

As mentioned above coated or encapsulated organic acids are currently sold for bakery applications as antimicrobials. Some coated organic acid products appear as a coarse powder with particles comprised of approximately 60% (w/w) citric acid or malic acid cores with 40% (w/w) hardened palm oil as the coating layer. Despite a lipid coating being used, the acid retainment obtained when added in the dough is not always complete, i.e. a pH decrease in the dough -before baking- may be observed. This acid leakage can be explained by imperfections in the coatings (e.g. cracks, thin areas).

Leakage can however be minimised though addition of a thicker coating layer, and/or by adjusting the specifications of acid crystals and/or the coating material. However, adding a thicker coating layer results in higher production, storage and transportation cost.

A certain degree of acid release in the dough is in some cases acceptable, leaving it up to the application experts to determine the release threshold through application trials. The release threshold may be used to decide the exact specific formulation of the coated acids, i.e. the necessary thickness of the coating layer and the specifications of acid crystals and/or the coating material, targeting a product which meets the application requirements with a cost- effective formulation.

It has been found by the present inventor(s) that using a pre-coating layer of oil in combination with a coating layer of solid fat may provide a reduction of more than 10% (w/w), such as a reduction of more than 15% (w/w), such as a reduction of more than 20% (w/w), in the coating layer thickness compared with the same product without a pre-coating layer of oil, whilst maintaining or even improving the ingredient functionality, or may provide a product having the same coating layer thickness but having an extremely leak-proof coating compared to the current standard coating resulting in a better retainment of the core material.

Without wishing to be bound by theory, it is believed that the traditional coating of a core material, such as a functional ingredient, in which the surface of the functional ingredient is hydrophilic while the traditionally applied coating - applied as a fine spray of for example melted hardened triglyceride- is hydrophobic, makes adhesion and spreading of the coating material droplets ineffective. This could be a significant contribution to development of crater-like defects in the coating layer, in addition to physical irregularities. The spreading and adhesion of the hydrophobic melt droplets of the coating on the pure hydrophilic surface of the core material may be a physical challenge, especially during the initial coating phase. So, in a first aspect, the present invention relates to a coated product comprising a core material, said core material being coated with at least one layer of pre-coating comprising oil and/or oil-like material, and with at least one layer of coating comprising solid fat. The pre- coating is added in order to enhance the compatibility between the core material surface and the fat coating.

In a second aspect, the invention relates to a process for the preparation of a coated product as described in the present invention comprising the steps of spraying onto the core material to be coated at least one layer of pre-coating comprising oil and/or oil-like material, and at least one layer of coating comprising solid fat. In a third aspect, the invention relates to a composition comprising a coated product as described herein.

In yet a further aspect, the invention relates to the use of a coated product as described herein for delivering a material, such as a functional ingredient, to a composition.

DETAILED DISCLOSURE OF THE INVENTION The terms "coated" or "encapsulated" are well known in the art. Coating or encapsulation can be defined as the technology of packaging a substrate (solids, liquids, gases) within another material. The material which has been entrapped is termed the "core material" or the "internal phase" while the coating or the encapsulating material is referred to as the coating material, the shell material or the carrier. In the present context, the term "solid fat" means that the fat is solid at a temperature above 30 °C.

In the present context, the term "oil-like material" means a viscous liquid with a smooth sticky feel which enhances the compatibility between the core material surface, e.g. citric acid, and the coating material. In the present context, the term "on a core basis" means based on the weight of the core material.

In the present context, the term "average particle size" is determined from a sieve analysis, where multiple sieves with different mesh sizes are used. In one aspect, the core material is in the form of a solid granule. In a further aspect, the solid granule has an average particle size of 50-5000μηη. In a further aspect, the solid granule has an average particle size of 100-400μηη.

In a further aspect, core material is a functional ingredient, preferably having a hydrophilic surface. Examples of functional ingredients are ingredients selected from the group consisting of organic acids, enzymes, NaCI, NaHCC , sugar, a hydrocolloid, Betaine and combinations thereof. In one aspect the organic acid is selected from the group consisting of malic acid, citric acid, and combinations thereof.

In one aspect, the core material is coated in at least one layer of pre-coating comprising oil and/or oil-like material and in at least one layer of coating comprising solid fat.

In another aspect, the core material is coated in a pre-coating comprising oil(s) and in at least one layer of coating comprising solid fat.

The pre-coated oil and/or oil-like material are in the form of a fluid.

The solid fat may typically be applied as a fine spray of melted droplets which spread and solidifies immediately on the surface forming a continuous layer. The layer of solid fat may be considered as one layer or as multiple layers. In one aspect, more than one layer such as two, three or four layers of different solid fats, as well as blends of solid fats may be applied. In a further aspect, one or more of the solid fat layer(s) are blends of different solid fats. In a further aspect, one or more emulsifiers are added to one or more of the solid fat coating layers. Examples of emulsifiers to be added are glycol monostearate (PGMS), sorbitan tristearate (STS), lactylated monoglycerides (LACTEM), acetylated monoglycerides (ACETEM), unsaturated monoglycerides, saturated

monoglycerides, citric acid ester (CITREM), Polyglycerol Polyricinoleate (PGPR). In one aspect, a low amount of liquid fat may also be added to the solid fat melt, but the final coating must appear solid, i.e., the core must still appear free-flowing, and not agglomerated, after the pre-coating.

In one aspect, up to 20% (w/w) liquid fat is added to a solid melt.

The pre-coating comprising oil and/or oil-like material are always applied before the solid layer of coating comprising solid fat. In one aspect, the solid fat is selected from the group consisting of hydrogenated or fractionated vegetable oil and animal fat and combinations thereof. In one aspect, the solid fat has a melting point of 30-90°C such as 50-70 °C.

In one aspect, the layer comprising solid fat consist of at least 90% (w/w) solid fat, such as at least 95% (w/w), such as at least 99% (w/w). In one aspect, the layer comprising solid fat is free of oil and/or oil-like material .

In one aspect, the solid fat is selected from hydrogenated or fractionated vegetable oil.

In yet a further aspect, the solid fat is hydrogenated vegetable oil. Hydrogenation is a chemical process that adds hydrogen atoms to the available double bonds in the vegetable oil. As the degree of hydrogenation increases, the amount of saturated fats increases and mono and polyunsaturated fats decrease. Completely hydrogenated fat is solid at room temperature. In one aspect, the hydrogenated vegetable oil is completely hydrogenated vegetable oil. Examples of such vegetable oils are, but not restricted to, canola oil, cottonseed oil, peanut oil, corn oil, olive oil, soybean oil, palm oil, rapeseed oil, and sunflower oil.

In another aspect, the solid fat is fractionated vegetable oil. In one aspect, fractionated vegetable oil is fractionated palm oil or coconut oil.

In the present context, the term "oil" refers to for example triglycerides that are liquid at temperatures of about or below 40°C. Examples of "oil-like material" are different emulsifiers such as short-chained monoglycerides, polysorbate, and sorbitol.

In one aspect, the at least one layer of pre-coating comprising oil and/or oil-like material, comprises at least 90% (w/w) oil(s) and/or oil-like material(s), such as at least 95% (w/w), such as at least 99% (w/w).

In one aspect, the layer of pre-coating comprising oil and/or oil-like material is 0.01 - 5% (w/w), preferably 0.4 - 0.8% (w/w) oil based on the core material.

A preferred oil is a triglyceride that are liquid at temperatures below 40°C, especially a medium-chain triglyceride. Other oils may however also be usable, or even more efficient, for making a pre-coating. In one aspect, standard plant oil, such as rapeseed oil, sunflower oil, soybean oil, may be used although some addition of antioxidant(s) may be required.

Examples of antioxidants are ascorbyl palmitate and different tocopherols (TPC). In the present context, the term "medium-chain triglyceride" (MCT) means a triglyceride whose fatty acids have an aliphatic chain of 6-12 carbon atoms. The fatty acids found in MCT's are called medium-chain fatty acids (MCFA's). Like all triglycerides, MCT's are composed of a glycerol backbone and three fatty acids. In the case of MCT's, 2 or 3 of the fatty acid chains attached to glycerol are medium-chain in length. Rich sources for commercial extraction of beneficial MCT's include palm kernel oil and coconut oil.

In one aspect said coated product is composed of less than 2% (w/w) of said triglyceride.

In another aspect, said triglyceride is a vegetable triglyceride.

As mentioned above, in some applications a leakier coated product may be desired, which means that the coating levels could be as low as for example 2% (w/w) solid coating. Also, other applications may require extreme leak-proof coating, so in some applications coating levels may be for example 60% (w/w) solid coating.

In one aspect said coated product is composed of less than 60% (w/w) of coating. In one aspect said coated product is composed of less than 40% (w/w) of coating. In one aspect said coated product is composed of less than 30% (w/w) of said coating. In one aspect said coated product is composed of between 2% (w/w) and 60% (w/w) of said coating, such as between 5% (w/w) and 50% (w/w) of said coating. In one aspect said coated product is composed of between 15% (w/w) and 25% (w/w) of said coating.

In one aspect, the coated product is composed of between 2-60% (w/w) of said layer of pre- coating comprising oil and/or oil-like material .

In one aspect, the coated product is composed of less than 40% (w/w) of said layer of pre- coating comprising oil and/or oil-like material .

In one aspect, the coated product is composed of less than 30% (w/w) of said layer of coating comprising oil and/or oil-like material . In another aspect, the coated product is composed of between 15-25% (w/w) of said layer of pre-coating comprising oil and/or oil-like material .

In one aspect, the core material is in a particulate form. In a further aspect, the core material before coating has an average particle size of between 10 - 5000 μηη, such as between 50 - ΙΟΟΟμηη and preferably between 100 - 600μηη. The coated product according to the present invention provides a sustainable release of the core material.

The inventive coating may be prepared by several methods known to the skilled person, such as fluidised bed coating. Fluidised bed coating (hot melt coating) is performed in a "fluidized bed" equipment in which the functional agents are fluidised and spray-coated multiple times with the coating material. The coating material is melted and sprayed onto the core material under conditions carefully controlled to ensure that the oil spreads, cools and sets immediately when impacting with the core material to be coated, thereby forming a layer-by-layer coating. In one aspect, the process for the preparation of a coated product, as described in the present invention, comprises the steps of spraying onto the core material to be coated at least one layer of pre-coating comprising oil and/or oil-like material, and at least one layer of coating comprising solid fat. The pre-coating layer is applied before said layer of coating comprising solid fat. The present inventors have found that by increasing the bed temperature (often also referred to as product-temperature or process-temperature) from about 46°C to 48°C, this resulted in a smooth surface. Even though this temperature increase may appear small, this increase, as it is shown in the examples, provided an improvement in surface appearance compared to coating at about 46°C. The improved smoothness may be explained by the coating lipid melt having more time to spread before hardening after impact on the particle surface of the core material, thus successive coating layers can merge and smoothen better.

In one aspect, the material temperature (bed temperature) during spraying is above 46°C and below 50°C, such as above 47°C and below 49°C.

The present invention as disclosed herein also relates to a composition comprising a coated product. This composition may be a foodstuff or feedstuff. Examples of foodstuffs are meat products, bakery products, such as dough, or dairy products. Examples of feedstuffs is shrimp feed.

In one aspect, the present invention relates to a dough comprising a coated product as described herein. Accordingly, the invention relates to foodstuff or food products, such as cookies, crackers, baked tortilla (advantageously soft) and assorted baked goods which are sheeted, extruded, and/or laminated, or other related baked food products and/or fillings that contains the coated product of the invention, as well as means for preparing such a foodstuff or food product comprising, consisting essentially of or consisting of blending or mixing the coated product of the present invention to form a foodstuff or food product, as well as improved methods for allowing or improving the processability or for improving or increasing shelf life or for improving or enhancing organoleptic properties or mouthfeel or taste for such a foodstuff or food product comprising the inventive coated product.

More particularly, the coated product of the invention is employed in the formulation of said bakery related items. During the processing, the coated product of the invention is added with the other ingredients (i. e. sugar, flour, water, leavening agents, flavors, etc.) at a level corresponding 0.2-2.0% (w/w) on flour basis and mixed to form dough.

In one aspect, the inventive coated product is used for delivering a functional ingredient to a foodstuff.

The inventive coated product as described herein, may provide the required functional properties such as a reduction of pH when the functional ingredient is an acid. In bakery products the functionality of the coating of an organic acid is to retain the acid during dough making (which would otherwise make the dough hard and difficult to work), and yet to allow rapid release of the acid upon baking. It is thus important to have a good retainment of the organic acid in order to avoid leakage, and at the same time to have a cost effective product. In one aspect of the present invention, the coated product is used to deliver an organic acid, NaCI, NaHC03, sugar, a hydrocolloid, Betaine, and a combination thereof. In another aspect, the core material to be delivered, such as organic acid, NaCI, NaHCC , sugar, a hydrocolloid, Betaine, and a combination thereof, is in the form of a solid granule. Said solid granule has an average particle size of between 10 - 5000 μηη, such as between 50 - 1000 μηη and preferably between 100 - 600 μηη.

In one aspect, the functional ingredient is an antimicrobial organic acid which provides the foodstuff with an extended shelf life. In the end product (e.g. baked tortilla), the pH can be measured as one parameter. Another parameter to measure is spoilage rate (e.g. number of tortillas spoiled after X days). Specific numbered embodiments of the invention : Embodiment 1. A coated product comprising a core material, said core material being coated with at least one layer of pre-coating comprising oil and/or oil-like material, and with at least one layer of coating comprising solid fat.

Embodiment 2. A coated product comprising a core material, said core material being coated with a pre-coating comprising oil-like material, and with at least one layer of coating comprising solid fat.

Embodiment 3. The coated product according to any one the previous

embodiments, wherein the core material is in the form of a solid granule.

Embodiment 4. The coated product according to embodiment 3, wherein the solid granule has an average particle size of between of 50-5000 μηη.

Embodiment 5. The coated product according to any one the previous

embodiments, wherein the core material is a functional ingredient.

Embodiment 6. The coated product according to embodiment 5, wherein the functional ingredient has a hydrophilic surface. Embodiment 7. The coated product according to any one the previous

embodiments, wherein the core material is selected from the group consisting of organic acids, enzymes, NaCI, NaHC03, sugar, a hydrocolloid, Betaine, and combinations thereof.

Embodiment 8. The coated product according to any one the previous

embodiments, wherein the core material is an organic acid selected from the group consisting of malic acid, citric acid, and combinations thereof.

Embodiment 9. The coated product according to any one the previous

embodiments, wherein the layer of coating comprising solid fat is composed of more than one, such as 2, 3 or 4 layers of different solid fats.

Embodiment 10. The coated product according to any one the previous

embodiments, wherein the layer of coating comprising solid fat is composed of a blend of two or more different solid fats. Embodiment 11. The coated product according to any one the previous

embodiments, wherein the solid fat is selected from the group consisting of emulsifiers, animal fat, hydrogenated vegetable oil, fractionated vegetable oil and combinations thereof.

Embodiment 12. The coated product according to any one the previous

embodiments, wherein the solid fat has a melting point between 30-90°C, such as between 50-70 °C.

Embodiment 13. The coated product according to any one the previous

embodiments, wherein the solid fat is selected from hydrogenated or fractionated vegetable oil. Embodiment 14. The coated product according to any one the previous

embodiments, wherein the solid fat is hydrogenated vegetable oil.

Embodiment 15. The coated product according to any one the previous

embodiments, wherein the oil and/or oil-like material are triglycerides.

Embodiment 16. The coated product according to any one the previous

embodiments, wherein the oil and/or oil-like material are a medium-chain triglyceride (MCT).

Embodiment 17. The coated product according to any one the previous

embodiments, wherein the triglyceride is a vegetable triglyceride.

Embodiment 18. The coated product according to any one of embodiments 1-17, wherein the layer of pre-coating comprising oil and/or oil-like material is 0.01 - 5% (w/w), preferably 0.4 - 0.8% (w/w) oil based on the core material.

Embodiment 19. The coated product according to any one the previous

embodiments, wherein the coated product is composed of between 2-60% (w/w) of said layer of pre-coating comprising oil and/or oil-like material.

Embodiment 20. The coated product according to any one the previous

embodiments, wherein the coated product is composed of less than 40% (w/w) of said layer of pre-coating comprising oil and/or oil-like material. Embodiment 21. The coated product according to any one the previous

embodiments, wherein the coated product is composed of less than 30% (w/w) of said layer of coating comprising oil and/or oil-like material.

Embodiment 22. The coated product according to any one the previous

embodiments, wherein the coated product is composed of between 15-25% (w/w) of said layer of pre-coating comprising oil and/or oil-like material.

Embodiment 23. The coated product according to any one the previous

embodiments, wherein the core material is in particulate form.

Embodiment 24. The coated product according to any one the previous

embodiments, wherein the core material before coating has an average particle size of between 10 - 5000 μηη, such as between 50 - 1000 μηη and preferably between 100 - 600 μηη.

Embodiment 25. The coated product according to any one the previous

embodiments, wherein the coating provides sustained release of the core material. Embodiment 26. The coated product according to any one the previous

embodiments, wherein the coated product is prepared by fluidised bed coating.

Embodiment 27. The coated product according to any one the previous

embodiments, wherein the layer comprising solid fat consists of at least 90% (w/w) solid fat, such as at least 95% (w/w), such as at least 99% (w/w). Embodiment 28. A process for the preparation of a coated product as defined in any one of embodiments 1 to 27 comprising the steps of spraying onto the core material to be coated at least one layer of pre-coating comprising oil and/or oil-like material, and at least one layer of coating comprising solid fat, wherein the pre-coating is applied before said layer of coating comprising solid fat. Embodiment 29. The process according to embodiment 28, wherein the spraying is by fluidised bed coating.

Embodiment 30. The process according to embodiments 28-29, wherein the core material temperature during spraying is above 46 and below 50°C, such as above 47 and below 49°C. Embodiment 31. A composition comprising a coated product as described in any one of the embodiments 1 to 27.

Embodiment 32. The composition according to embodiment 31, wherein said composition is a food- or feedstuff.

Embodiment 33. The composition according to embodiment 32, wherein said foodstuff is a meat product, a bakery product, such as dough or a dairy product.

Embodiment 34. The composition according to embodiment 32, wherein said feedstuff is shrimp feed.

Embodiment 35. The composition according to embodiment 32, wherein said composition is a bakery product.

Embodiment 36. The composition according to embodiment 31, wherein said composition is selected from the group consisting of cookies, crackers, and tortilla.

Embodiment 37. The composition according to embodiment 31, wherein said composition is a dough.

Embodiment 38. Use of a coated product as described in embodiments 1 to 27 for delivering a material such as a functional ingredient to a composition as defined in any one the embodiments 31-35.

Embodiment 39. The use according to embodiment 38, wherein said core material is selected from the group consisting of an organic acid, NaCI, NaHC03, sugar, a

hydrocolloid, Betaine, and a combination thereof.

Embodiment 40. The use according to embodiments 38-39, wherein said core material is in form of a solid granule.

Embodiment 41. The use according to embodiment 40, wherein said solid granule has an average particle size of between 10 - 5000 μηη, such as between 50 - 1000 μηη and preferably between 100 - 600 μηη.

The following examples illustrating the present invention represent specific embodiments of the invention and are not intended as limiting the scope of the invention. Various modifications and variations of the described compositions, methods and system of the present invention will be apparent to those skilled in the art without departing from the scope and spirit of the present invention. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in chemistry, biochemistry, microbiology and molecular biology or related fields are intended to be within the scope of the claims.

EXAMPLE 1

Hot Melt Fluid Bed Coating The coating was performed in a fluid-bed hot melt coating process using an Aeromatic Fielder MP1 Pilot Plant unit. The product chamber (lower cone) is 47.5cm high with base/top

0= 17cm/29cm. Total height from base until filter section : 83cm. The base is a 3-component sandwich comprised by a polyester membrane with 33μηη openings (top); a metal membrane with 150μηη openings (centre); and the standard metal plate (bottom) with 8% (w/w) opening. Spray coating is performed through a two-fluid nozzle comprised by a Schlick nozzle (970-S4 1.0 mm internal diameter); Nozzle tip (downwards for counter-current spray) was positioned centred in the lowest position, 24.5cm from the base.

Citric acid (Jungbunzlauer 4020) in an amount and at a temperature as indicated in table 1 is introduced into the coating chamber of the microencapsulation unit and fluidized using a fluidizing air flow rate and a temperature as indicated in table 1. The melt of the coating material is kept at the indicated temperature in table 1 and is then sprayed onto the fluidized bed of citric acid using a peristaltic pump and a two-fluid nozzle set as indicated in table 1. The coating material is applied at the spray rate indicated in table 1 in such a way to form a continuous layer of coating around each individual particle as the coating spreads and solidifies on the particles. Sufficient coating is applied to reach a final coated product containing the indicated amount of coating and citric acid.

Materials

Citric acid (Jungbunzlauer 4020), item 1211351

Hard palm oil GRINDSTED® PS101, item 061191

Medium chain triglyceride oil (MCT 60X), item 453495

Table 1: General process parameters for hot melt coating Parameter Value

Product Temperature (°C) 46 or 48

Inlet Air Temperature (°C) 45-50

Fluidising air flow (m3/hr) 80-100

Coating melt Temperature (°C) 130

Coating spray rate (g/hour) 500

Tracing Temperature (°C) 100

Spray nozzle air pressure (Bar) 1.8

Spray nozzle atomizing Air Temperature (°C) 100

Bed fill citric acid (core) 2800 g

Pre-coating with MCT oil 15 g

Coating with hardened palm oil 700 g (20% (w/w)

Release test in dough mixing

Release test in dough mixing was performed by the method described below. The acid release is monitored by pH at specific times of mixing.

Analytical time

Approximately 20 minutes per test. Apparatus

Farinograph : 63 rpm and 30°C (23.8310.F02)

pH meter (incl. printer) calibrated with the following buffers:

- 4.005

- 7.000

- 10.012

Method

Ingredients

St. flour Reform = 300 g flour

Ion exchange water

- Salt 1.5% = 4,50 g

Procedure

1. Set mixing time on the Farinograph to 6 minutes,

2. Mix all dry ingredients in the Farinograph 1 minute,

3. Add water and continued mixing for lmin and 30 sec,

4. Open lid of the Farinograph (stop mixing),

5. Measure the pH of the dough (4 measurements), 6. Start mixing again and mix for 3 minutes and 30 sec,

7. Mix until the total mixing time is 6 minutes, then stop mixing and measure the pH of the dough (8 measurements). Testing of samples

Samples were prepared as shown in table 2. Parameters tested in this trial were the effect of the pre-coating on the coated product (no pre-coating, vs pre-coating with GRINDSTED® PS101 vs pre-coating with MCT oil) and bed temperature (46°C vs 48°C). Coating rate (450- 500g/h) and spray pressure (1.8bar) were kept constant. All samples (except the production sample ProtexlOO) were prepared at pilot scale using the Aeromatic-Fielder MP1 fluid bed. Results from dough stress test are represented with bars (Non-coated acid : pH ~3.9 after 6min) . Samples with only 20% (w/w) coating were made at both temperatures of 46°C and 48°C. Samples without pre-coating (Table 2, sample 1 and 2), with pre-coating with GRINDSTED® PS101 (table 2, samples 3 and 4) and with pre-coating with triglyceride oil (Table 2, samples 5 and 6). Samples without pre-coating and with pre-coating with GRINDSTED® PS101 work as a reference to the key samples with MCT [Medium chain triglyceride oil (MCT 60X)] pre- coating (Table 2, samples 5 and 6).

As observed, pre-coating with MCT oil followed by a normal coating with 20% (w/w)

GRINDSTED® PS101 at 48°C shows a superior performance compared with all other samples, including the commercial ProtexlOO with 40% (w/w) coating, and also compared with the sample with 20% (w/w) coating processed at 48°C but without MCT pre-coating (table 2, sample2).

Interestingly, pre-coating with MCT followed by normal coating at 46°C also showed a great improvement compared with the sample without MCT pre-coating (Table 2, sample 5 vs sample 1).

MCT pre-coating was performed at a low coating rate (~250g/g) followed by lOmin fluidisation before initiating coating with the solid coating material GRINDSTED® PS101, hydrogenated palm oil. The spray rate and timing was considered beneficial in order to ensure good spreading of MCT oil on the whole surface.

The amount of MCT oil for pre-coating was very low, approx. 0.5% (w/w) MCT oil on citric acid basis, i.e. in the current pilot scale trials ~15g was added per 2800g citric acid. This amount was found to be a "safe level" of MCT oil to produce the desired effect, but without inducing severe agglomeration or even bed collapse. The amount of MCT oil that can be added depends on the total surface area of the acid crystals, and will thus vary with particle size and surface morphology/microstructures.

Pre-coating followed by lOmin fluidisation was also tested with solid fat coating material (PS101) in order to test if this could show a similar effect as when using MCT oil. However, pre-coating with GRINDSTED® PS101 did not provide an advantageous effect cf. table 2.

Table 2: Results and parameters used in coating trials (samples 1-6). Parameters tested in this trial were the effect of pre-coating (none vs PS101 vs MCT oil) and bed temperature (46°C vs 48°C) when coating with GRINDSTED® PS101. Coating rate (~500g/h) and spray pressure (1.8bar) were kept constant. All samples (except the production sample

ProTexlOO) were prepared at pilot scale using the Aeromatic-Fielder MP1 fluid bed.

ProTexlOO - DuPont commercial product with 40% (w/w) coating.

Following the above test with a pre-coat of MCT oil, a minor amount of MCT oil was mixed into the solid fat coating lipid (GRINDSTED® PS101). However, faster release was observed with samples with GRINDSTED® PS101 : MCT (99: 1) blends as coatings compared to pure GRINDSTED® PS101 coatings (Table 3 vs table 2 results). This may be explained by the fact that MCT oil makes the overall coating softer and slightly more hydrophilic.

Other parameters included in this trial were coating temperature (46°C vs 48°C) and samples with/without MCT pre-coating. As in all previous results it was shown that MCT pre-coat improves acid retainment at both coating temperatures, and that coating at 48°C is superior to coating at 46°C. Table 3: Results and process parameters used in coating trials (Samples 1-4). Parameters tested in this trial were the effect of pre-coating (none vs MCT oil) and bed temperature (46°C vs 48°C) when coating with a blend of GRINDSTED® PS101 : MCT (ratio 99: 1). Coating rate (~500g/h), spray pressure (1.8bar) were kept constant. Samples were prepared at pilot scale using the Aeromatic-Fielder MP1 fluid bed.

samples

1 2 3 4

Pre-coating none MCT none MCT

Coating PS101 :MCT (%

(w/w)) 20 20 20 20

Process T (°C) 46 46 48 48

Dough pH after 6 min 4.3 4.6 4.8 5.1