Stock material or miscellaneous articles – Coated or structually defined flake – particle – cell – strand,... – Particulate matter
Reexamination Certificate
2001-09-26
2004-02-10
Le, H. Thi (Department: 1773)
Stock material or miscellaneous articles
Coated or structually defined flake, particle, cell, strand,...
Particulate matter
C427S222000, C427S322000, C427S372200
Reexamination Certificate
active
06689467
ABSTRACT:
CROSS-REFERENCE
This application is the National Stage of International Application No. PCT/FR99/03230, filed Dec. 21, 1999, which was published by the International Bureau in French on Jun. 6, 2000. This application claims priority to French Application No. 98/16371, field Dec. 23, 1998.
A subject matter of the present invention is a composition (C) comprising an inorganic shell (E) and a core comprising at least one polyhydroxylated compound (P), its process of preparation and its use.
In many technical fields, in particular in the farm-produce industry, attempts are being made to obtain compositions of “core-shell” type composed of a shell, within which at least one active material is immobilized or encapsulated.
In compositions of this type, the active material(s) can be isolated, definitively or temporarily, from their surrounding medium, in particular with the aim of protecting them and/or of delaying and/or controlling their release.
In the context of the present invention, the terms “controlled” release and “delayed” release can be defined in the following way:
the term “controlled” release means a release which can be triggered by a factor external to the system, which can also be referred to as the “trigger”, such as the temperature, the pressure, and the like, this release being independent of the time; in other words, the choice is made of precisely at what moment and under what conditions it is desired for the release to take place;
the term “delayed” release means a release which takes place as a function of time with reasonably slow kinetics and without the involvement of external factors;
in other words, the release conditions are predetermined so that the release begins as soon as the “core-shell” composition is in the medium with reasonably fast kinetics, without it being possible to control the release a posterior.
These “core-shell” compositions are particularly advantageous when attempts are being made, for example, to mask the taste of an active material, to delay and/or control the thickening and/or gelling action of an active material or to preserve the structural and functional integrity of an active material.
Mention may be made, as an example illustrating the importance of this type of composition, of the encapsulation of dietary fiber.
It is now generally accepted in the minds of consumers that dietary fiber has nutritional properties and is of some advantage in the prevention of certain pathologies, in particular digestive abnormalities, abnormalities in the metabolism of lipids (hypocholesterolemic effect) and abnormalities in the metabolism of glucides (the case of diabetics).
Thus, their incorporation in foods in a sufficient amount makes it possible to increase the daily supply of fiber and thus to prevent the abovementioned pathologies.
Dietary fiber, which is composed of polyhydroxylated compounds, can be chosen, for example, from celluloses, hemicelluloses, pectins, guars, &bgr;-glucans, lignins or algal polysaccharides. Dietary fiber is naturally present in cereals, fruits and vegetables.
However, because of its nature, the incorporation of this fiber in an aqueous medium is not without disadvantage.
This is because, in an aqueous medium, some forms of soluble fiber, such as pectins or guars, already result, at low concentration, in solutions with high viscosities. Other forms of insoluble fiber, such as celluloses or &bgr;-glucans, form three-dimensional networks which swell considerably in an aqueous medium.
It is thus difficult, indeed even impossible, to incorporate sufficient amounts of fiber in food formulations without leading to a significant modification in the theological behavior of these formulations.
In such a case, recourse to “core-shell” compositions then seems essential.
When a temporary encapsulation of the active material is desired, the parameters which will result in the “destruction” of the shell and thus in the “release” of said active material into the medium must be determined prior to the encapsulation.
These parameters are determined mainly by the choice of the material constituting the shell. This choice is all the more important as, in the area of food, said material must satisfy certain requirements, in particular in terms of nontoxicity, of texture, of rheological properties, of organoleptic properties and of visual properties.
Furthermore, in some dietetic food formulations which are poor in lipids in particular, said material must be chosen so as not to increase the content of these undesirable compounds.
The materials frequently encountered in manufacturing the shell are proteins, fatty acids and gelling polysaccharides.
However, the disadvantage of these materials is that it is not easy to have a “controlled” release within the meaning defined above because, due to the chemical nature of these materials, it is not easy to precisely identify the external conditions for releasing the encapsulated active material.
An aim of the invention is to provide a composition of “core-shell” type in which, by virtue of predetermined parameters, the release and the diffusion of the active material can be controlled.
A further aim of the invention is to provide a composition of “core-shell” type which is easily dispersible in an aqueous medium and which can form stable solutions.
Another aim of the invention is to provide a composition of “core-shell” type in which the shell is composed of a material which satisfies the food requirements mentioned above.
Another aim of the invention is to provide a composition of the above type which makes it possible to incorporate sufficient amounts, from a nutritional viewpoint, of active material(s) and in particular of polyhydroxylated compounds into food formulations while preserving the satisfactory organoleptic properties of these formulations.
These aims and others are achieved by the present invention, a subject matter of which is a composition (C) comprising an inorganic shell (E) and a core comprising at least one polyhydroxylated compound (P).
Another subject matter of the invention relates to a process for the preparation of compositions (C) of the above type.
Another subject matter of the invention is the use of said compositions (C).
The first aspect of the present invention is a composition (C) comprising an inorganic shell (E) and a core comprising at least one polyhydroxylated compound (P).
The shell (E), which is one of the essential components of the compositions of the invention, is composed of an inorganic compound.
Mention may in particular be made, as inorganic compounds, of alkaline earth metal phosphates, alkaline earth metal carbonate or basic carbonate, transition metal basic carbonate, alkaline earth metal or transition metal sulfates, alkaline earth metal borates, alkaline earth metal halides, or their mixtures.
The alkaline earth metals are preferably chosen from magnesium and calcium.
The transition metals are advantageously chosen from aluminum and iron.
In the context of the invention, the halogen atoms can advantageously be chosen from bromine, chlorine and iodine.
Mention may in particular be made, as alkaline earth metal phosphates, of mono-, di- or tricalcium pyrophosphates, triphosphates or phosphates, or their mixtures.
The shell (E) can be composed of a single inorganic compound or of a mixture of inorganic compounds. In order to simplify the wording, the term “inorganic compound” will be used in the continuation of the account to denote both a single inorganic compound and a mixture of inorganic compounds.
The inorganic shell (E) represents an amount of between 10 and less than 100% by weight with respect to the total weight of the composition. It preferably represents an amount of between 20 and 80% by weight with respect to the total weight of the composition.
The core comprising at least one polyhydroxylated compound (P) constitutes the second essential component of the invention.
The polyhydroxylated compound (P) is advantageously a hydrocolloid.
According to a preferred embodiment of the invention, the polyhydroxylated compound (P) is a hyd
Joubert Daniel
Neveu Sylvaine
Vaslin Sophie
Burns Doane Swecker & Mathis L.L.P.
Le H. Thi
Rhodia Chimie
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