Givaudan Roure Flavors Corporation

Givaudan Roure (International) Sa

Eurand America, Inc.

Tastemaker

Jon C Soper

M Teresa Thomas

Xiaogen Yang

Joseph A Scarpelli

Ernst Graf

Daniel J Wampler

Young D Kim

Theodore T Pearl

Margaret T Thomas

David B Josephson

Enzymatic cross-linking of protein-encapsulated oil particles by complex coacervation. A complex coacervate of oil particles, each encapsulated in a protein shell, is stabilized by gelling the protein shell and is subsequently enzymatically cross-linked to form thermostable capsules of about 100-300 microns. The preferred enzyme is transglutaminase, and the reaction is performed at pH 7 to achieve the optimal cross-linking rate. The transglutaminase-catalyzed cross-linking reaction takes place with the complex coacervate maintained at a temperature in the range of about 5&deg; C.-10&deg; C. to maintain the structural stability of the complex coacervate.

Enzymatically protein-encapsulating oil particles by complex coacervation

A method of encapsulating an amphiphilic volatile flavor or fragrance compound into a microcapsule having a hydrogel shell and an oil core. The flavor or fragrance compound in a fluid is transported into and solubilized in the core by partition coefficient equilibrium using water in the capsule wall to transport the compound into the core. Microcapsules made by the method of the invention may have a wall thickness and contain a high concentration of the flavor or fragrance compound that has not previously been feasible.

Method of encapsulating flavors and fragrances by controlled water

A method of encapsulating an amphiphilic flavor or fragrance compound into a microcapsule having a hydrogel shell and an oil core. The flavor or fragrance compound is transported into and solubilized in the core by partition coefficient equilibrium using water in the capsule wall to transport the compound into the core. Microcapsules made by the method of the invention may have a wall thickness and contain a high concentration of the flavor or fragrance compound that has not previously been feasible.

Enzymatic cross-linking of protein-encapsulated oil particles by complex coacervation. A complex coacervate of oil particles, each encapsulated in a protein shell, is stabilized by gelling the protein shell and is subsequently enzymatically cross-linked to form thermostable capsules of about 100-300 microns. The preferred enzyme is transglutaminase, and the reaction is performed at pH 7 to achieve the optimal cross-linking rate. The transglutaminase-catalyzed cross-linking reaction takes place with the complex coacervate maintained at a temperature in the range of about 5.degree. C.-10.degree. C. to maintain the structural stability of the complex coacervate.

Enzymatically protein encapsulating oil particles by complex coacervation

A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating with the capsules protecting food flavor oil in said food both during cooking and in the resulting cooked product.

Method of flavoring and mechanically processing foods with polymer

This invention is directed to a method of forming microencapsulated food or flavor capsules as well as the capsules produced by the method. The method includes providing food or flavor particles to be encapsulated, and forming a mixture of a warm water fish gelatin and the food or flavor particles in aqueous media. The method further includes microencapsulating the particles with the gelatin at elevated temperatures by complex coacervation to form the microencapsulated capsules. If desired, the method may further include the step of separating the capsules. In a preferred form, the method is conducted at a temperature of about 33.degree. C. to about 35.degree. C. Preferably, the warm water fish gelatin used in the encapsulation method has a bloom of from about 150 to about 300 bloom, more preferably from about 250 to about 300 bloom. Many different kinds of food or flavor particles may be used, such as for example, vegetable oil, lemon oil, garlic flavor, apple flavor or black pepper. The invention also is directed to the food or flavor capsules produced by the method.

Method of encapsulating food or flavor particles using warm water fish

A allium flavored flour as well as to a method of making a flavored flour dough product. The allium flavored flour comprises flour and allium oil capsules formed by protein coacervation. The allium oil capsules are heat-stable and fracturable, and are added in an amount sufficient for flavoring when the flour is formed into a dough. Because the allium oil capsules are heat-stable, the allium oil does not affect the rheology of the dough during dough processing, baking or cooking and because the capsules are fracturable on chewing, the dough product provides a uniform and sustained allium flavor when eaten. The flavored flour or dough product further includes free allium material in an amount sufficient to reduce the mix time required to develop the dough and may be combined with the oil capsules in a customized blend to provide the desired level of flavor and affect on dough rheology.

Flavored flour containing allium oil capsules and method of making

This disclosure is directed to the preparation of oily microcapsules which can be easily tray dried to a free flowing product without requiring special drying equipment. These microcapsules have a cell wall material having a first cell wall of gelatin/carboxymethylcellulose (CMC) which is prehardened (cross-linked) with a material selected from the group consisting of formaldehyde, glyoxal and glutaraldehyde to which there is grafted formaldehyde and urea. The predominant portion, viz., approximately 95% by wt. of these microcapsules have a particle size less than 1500 microns and more characteristically have a particle size ranging from about 100 to about 400 microns (microcapsular diameter). These microcapsules contain less than approximately 3 wt. % free oil and more characteristically less than about 1 wt. % free oil (non-microencapsulated oil) and have less free (unreacted) formaldehyde, which can be extracted with water, than do prior art microencapsulated oily materials. The microcapsules of this invention are granular and free-flowing when dried.

Oily, free-flowing, microcapsules

This disclosure is directed to the preparation of dry microencapsulated product, having an oily core material with microcapsule cell wall materials having a first cell wall of gelatin/polyvinyl methylether maleic anhydride copolymer (PVMMA)/carboxymethylcellulose (CMC) which is prehardened (cross-linked) with a material selected from the group consisting of formaldehyde, glyoxal and glutaraldehyde to which there is grafted formaldehyde and resorcinol which is then crosslinked with formaldehyde and urea, and aqueous formulations containing them. Approximately 97% of these microcapsules have a size less than 100 and more characteristically having a particle size peak distribution of 30 to 40 microns (microcapsular diameter). These microcapsules contain less than approximately 3 wt. % free oil and more characteristically less than about 1 wt. % free oil (non-micro-encapsulated oil) and have less free (unreacted) formaldehyde which can be extracted with water, than do prior art microencapsulated emollient materials. The dry microcapsules of this invention are free-flowing and have a silky-smooth feeling similar to that of talcum powder.

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Huber Heights, OH, United States of America

Jon C Soper