Food or edible material: processes – compositions – and products – Normally noningestible chewable material or process of... – Packaged – structurally defined – or coated
Patent
1993-06-29
1994-12-06
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Normally noningestible chewable material or process of...
Packaged, structurally defined, or coated
426658, 426549, 426650, 426651, 424 48, 424 49, 424401, 424484, A23L 330, A23L 109, A23L 122
Patent
active
053708814
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The present invention is directed to a novel method of encapsulating finely divided or micronized, substantially hydrophobic fluids using flash-flow, e.g. melt-spun techniques, to produce delivery systems for use in food products and other comestibles, pharmaceuticals, gum and confectionery products, cosmetics and personal hygiene products. More particularly, the present invention relates to a delivery system having a solid, hydrophilic encapsulating material capable of undergoing those changes associated with the flash-flow phenomena occurring during, for example, melt spinning and having a multitude of finely divided or micronized hydrophobic oil dispersed therein.
The use of hydrophobic oils of flavorants or fragrances in comestibles, pharmaceuticals, cosmetics and the like has focused on ways to control the organoleptic impact either by delaying or accelerating the intensity of perception. In conventional comestible products such as foods, pharmaceuticals, gum and confectioneries, flavor oils have been added in the free state, as well as in the encapsulated form for the combined effects of immediate and delayed flavor perception. For example, U.S. Pat. No. 4,485,118 to Carrol, et al. discloses a chewing gum composition which contains sequentially released plural flavor system. One of the flavors is encapsulated with a water-insoluble coating for delayed release and a separate flavor is introduced in free, uncoated form for immediate release. U.S. Pat. No. 3,962,463 to Witzel discloses a chewing gum having a reduced content of flavor ingredients, obtained by impregnating or depositing solid flavor particles, such as microencapsulated flavor particles sorbed on an edible substrate, and placing them on the surface of the gum.
In the comestible art, encapsulation and coating techniques have also focused on protecting the flavor oils from reacting with other co-mixed chemicals, or from oxidation, evaporation or volatilization through direct exposure to the environment. Flavor oils have been combined with a variety of sweeteners, particularly, for example, in gum and confectionery products. Flavor oils are often aldehyde, ketone and ester compounds which are highly reactive with a host of other common materials found in comestible products, as well as being sensitive to heat. For example, one such material commonly added to comestibles which reacts quickly to lose its sweetness in the presence of flavor oils is aspartame. The result is a comestible product which lacks both flavor and sweetness and therefore suffers from lack of overall organoleptic quality and shelf-life instability.
Methods of encapsulating or coating oils have conventionally involved using matrices of other hydrophobic materials, such as melted and solidified fats and waxes, polymers such as polyvinyl acetate and solvents, and/or elastomeric materials. Simple mixtures of these hydrophobic matrices and flavor and/or sweetener materials were prepared using solvents and/or heat to form a melt in order to incorporate the flavor oil into the matrix. Incorporation in the melted stage was required to obtain as much homogeneity and encapsulation as possible. The molten mass was then cooled to solidification and ground into particles.
U.S. Pat. No. 4,740,376 to Yang discloses use of a melted high molecular weight polyvinylacetate blended with a hydrophobic plasticizer and a flavoring ingredient. The melt blend is cooled, ground into a particulate and incorporated into an edible product. The hydrophobic plasticizers employed are mono-, di- and triglycerides having a fatty acid chain length of 16 to 22 carbons.
U.S. Pat. No. 4,722,845 to Cherukuri, et al. discloses stable cinnamon flavored chewing gum compositions comprising gum base, sweetener and a sweetener delivery system comprising a dipeptide or amino acid sweetener in a mixture of fat and high melting point (106.degree. C.) polyethylene wax. U.S. Pat. No. 4,803,022 also to Cherukuri, et al. discloses a powdered flavor composition encapsulated in a hydrophobic matri
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Fuisz Technologies Ltd.
Hunter Jeanette
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