METHODS OF FLAVOR ENCAPSULATION AND MATRIX-ASSISTED CONCENTRATION OF AQUEOUS FOODS AND PRODUCTS PRODUCED THEREFROM

Title:

METHODS OF FLAVOR ENCAPSULATION AND MATRIX-ASSISTED CONCENTRATION OF AQUEOUS FOODS AND PRODUCTS PRODUCED THEREFROM

Document Type and Number:

WIPO Patent Application WO/2012/142122

Kind Code:

A3

Abstract:

Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation- induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

Inventors:

GEORGE EAPEN (US)
GIVEN PETER S (US)
GROVER JULIE ANNE (US)
GUARDIOLA LIA (US)
PADUA GRACIELA WILD (US)
WANG YI (US)

Application Number:

PCT/US2012/033068

Publication Date:

May 01, 2014

Filing Date:

April 11, 2012

Export Citation:

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Assignee:

FRITO LAY NORTH AMERICA INC (US)
UNIV ILLINOIS (US)
GEORGE EAPEN (US)
GIVEN PETER S (US)
GROVER JULIE ANNE (US)
GUARDIOLA LIA (US)
PADUA GRACIELA WILD (US)
WANG YI (US)

International Classes:

A23L3/44; A23L27/00; A23L27/10; A23L29/00

Foreign References:

US20100009845A1	2010-01-14
US20100197568A1	2010-08-05
US20100158984A1	2010-06-24
US20080063747A1	2008-03-13
US5629035A	1997-05-13

Other References: