Method and protecting heat-or oxygen-labile compounds to preserv

Details Method and protecting heat-or oxygen-labile compounds to preserv Method and protecting heat-or oxygen-labile compounds to preserv

1999-05-08

2000-11-14

Sayala, Chhaya D.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426 72, 426268, 426302, 426303, 426311, 426541, 426648, 426658, 426807, A23L 130

Patent

active

061466719

ABSTRACT:
A method for protecting the activity and bioavailability of heat- and/or oxygen-labile compounds during processing, particularly processing by extrusion of a food product containing the heat- and/or oxygen-labile compounds. Beadlets are formed wherein the heat- and/oxygen-labile compound is protected by a shell of calcium alginate and an ancillary polymeric compound, such as gelatin. The beadlets are added to a food product prior to extrusion and protect the active compound against heat degradation during the extrusion process. The beadlets also provide a protected form of the compound that decreases oxidation. In an alternative embodiment, oxidizing agents and/or free radical initiators to be added to a product containing labile compounds are coated with the protective material to protect the labile compounds from degradation by the oxidizing agents and/or free-radical initiators.

REFERENCES:
patent: 4389419 (1983-06-01), Lin et al.
patent: 5356636 (1994-10-01), Schneider et al.
patent: 5427935 (1995-06-01), Wang et al.
Alan H. King; "Encapsultion of Food Ingredients"; ACS Symposium Series 590; 1995 American Chemical Society; pp. 26-39; Kelco Division, Merck & Co., Inc., 75 Terminal Avenue, Clark, NJ 07066.
L. A. Wagner; "Stability of Spray-dried Encapsulated Carrot Carotenes"; Journal of Food Science Sep./Oct. 1995; vol. 60(5) pp. 1048-1053; abstract only.
BASF Animal Nutrition; Technical Specification TS 9509; abstract only 1999.

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