Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom

US9504274B2 · kind B2 · utility

Assignees

• Frito-Lay North America, Inc. · US
• The Board of Trustees of the University of Illinois, a body corporate and politic of the State of Illinois · US

Inventors

• Eapen George · Frisco, US
• Peter Given · Ridgefield, US
• Julie Anne Grover · Plano, US
• Lia Guardiola · Urbana, US
• Graciela Wild Padua · Champaign, US

Key dates

• Filing date: Apr 12, 2011
• Grant date: Nov 29, 2016
• Expiry date: Dec 3, 2033

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23V2002/00
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.