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US 12,685,327 B2Granted
Microencapsulation with potato proteins
AssigneeInternational Flavors & Fragrances Inc.
InventorsAmir Malaki Nik, Adam Toth, Ronald Gabbard
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Abstract
An emulsion and encapsulation particle containing an active material and an unhydrolyzed potato protein, as an emulsifier, are provided as is a method of producing the encapsulation particle.
Claims20
An emulsion comprising:
- (a) a plurality of oil droplets each containing an active material;
- and
- (b) a first emulsifier that is an unhydrolyzed potato protein without chemical modification,
- wherein the emulsion has a pH of 1 to 5, the plurality of oil droplets is dispersed in a continuous phase, and the oil droplets and unhydrolyzed potato protein are present in the emulsion at a weight ratio in the range of 10:1 to 1:10,
- wherein the emulsion further comprises inulin as a carrier, and
- wherein the active material is a flavor.
3 more elements
An encapsulation particle comprising:
- (a) an active material;
- and
- (b) a matrix material containing an unhydrolyzed potato protein without chemical modification and inulin as a carrier,
- wherein the encapsulation particle has a diameter of 2 μm to 5000 μm, the active material is dispersed within the matrix material, and the weight ratio between the active material and the unhydrolyzed potato protein is 10:1 to 1:10.
1 more element
A method for producing an encapsulation particle comprising:
- (a) emulsifying an active material, an unhydrolyzed potato protein without chemical modification and inulin as a carrier to obtain an oil-in-water emulsion, wherein the oil-in-water emulsion has a pH of 1 to 5, and the active material and the unhydrolyzed potato protein are provided at a weight ratio of 10:1 to 1:10;
- and
- (b) drying the oil-in-water emulsion;
- thereby producing an encapsulation particle.
1 more element
Dependencies are inferred from the claim text.