Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1995-10-10
1997-10-28
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426 89, 426576, 426590, 426592, 426593, 426594, 426597, 426598, 426599, 426648, 426650, 426654, A23C 200, A23L 105
Patent
active
056816065
DESCRIPTION:
BRIEF SUMMARY
This application is a 371 of PCT/GB94/00280 filed Feb. 11, 1994 now WO94/17788.
This invention relates to the use of capsules for the storage, packaging and delivery of water soluble or dispersible products. Examples of such products are medicaments, flavourings and functional food products, including vitamin and nutrient supplements.
A number of medicaments are currently available in powder form for dissolving in water to form a palatable and readily ingestible product. Dissolving such medicaments in water also facilitates their subsequent absorption in the body. To enhance the palatability of the drink, the medicament may be combined with flavourings and/or sweeteners, and with an effervescent mixture which results in the drink being carbonated. Medicaments are commonly also provided in tablet and capsule form, ready for swallowing whole. These delivery forms are adapted to breakdown within the body of the patient or user, to release the medicament at an appropriate rate.
The present invention is directed at the provision of a product of the type discussed above for use in dilute aqueous solution, suspension or dispersion, and the preparation of water-based beverages therefrom. The product is confined in a capsule, the material of which is adapted to break down when submerged in water to release the medicament and itself dissolve. A primary advantage of providing the product in this way is that it can be confined within the capsule in liquid form, and can therefore disperse or dissolve in water more readily. Additionally, the capsule would normally sink to the bottom of the body of water before releasing its contents, thereby ensuring that the contents are released within the body of water, and not at the surface thereof.
The ability to confine the capsule contents in liquid form is particularly beneficial for certain flavourings and specifically aromatics. With the contents released within, rather than at the surface of the water, a more stable and long-lasting aroma can be generated. A number of natural products can also be more readily concentrated in stable liquid form than in powder, with minimum need for chemical additives. The avoidance of powder also ensures that the entire dosage within the capsule dissipates in the water. There is no risk of substantial quantities of a medicament for example, remaining in the form of dregs at the base of the glass.
It is known to encapsulate medicinal and food products using capsule material which is itself comestible. The shell material for capsules used in the present invention is normally gelatin based, and as a consequence largely void of flavour, odour and colour.
Suitable capsule materials usually comprise Gelatin and a plasticiser such as Glycerol or sorbitol. A suitable sorbitol is available under the Trade Name ANIDRISORB. The Gelatin forms a matrix for the plasticiser. The relative quantities of these components is important to ensure reliable encapsulation and storage characteristics. However, the dissolution rate of the capsule material can be increased if the amount of Gelatin is reduced, and we have found that the amount of Gelatin can be reduced if a further component is included which forms a secondary matrix for the plasticiser. A typical material includes 18 to 30% by weight of Gelatin and 30 to 45% by weight of Glycerol at the point of encapsulation. In the dried capsule the respective ranges increase to 23 to 38% Gelatin, and 38 to 58% Glycerol. The amount of the further component does not normally exceed 25%, and is usually no more than 12% by weight (15% in the dried capsule). The preferred further component is unbleached starch acetate, most preferably derived from potato, and a suitable product is available under the Trade Name PERFECTAMYL GEL MB from Avebe BA.
The quantities of gelatin specified above are substantially less than is normally used in known gelatin based capsule shell compositions. Similarly, the amount of plasticiser is relatively increased. This is made possible by the presence of the further component which reduces the
REFERENCES:
patent: 3620759 (1971-11-01), Maddox
patent: 4804542 (1989-02-01), Fischer et al.
patent: 4925683 (1990-05-01), Fischbach et al.
Garnett Kelvin Royce
Hutchison Keith Graeme
Pratt Helen
Scherer R. P.
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