# US 2014/0154327 A1 · Enteric Delivery Of Functional Ingredients Suitable For Hot Comestible Applications

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- Number: US 2014/0154327 A1
- Document ID: US20140154327A1
- Status: Published application
- Kind: A1
- Application number: 13/692,856
- Filed: 2012-12-03
- Published: 2014-06-05
- Earliest claimed: 2012-12-03
- Assignees: Intercontinental Great Brands LLC
- Inventors: Ahmad Akashe; Anilkumar Ganapati Gaonkar
- Web page: https://patentgrep.com/patent/US20140154327A1

## CPC

- A23G 1/56: Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk {, drinks and the products for their preparation, pastes for spreading or milk crumb (A23G1/305 takes precedence)}
- A23L 2/395: in a particular shape or form
- A23L 2/52: Adding ingredients (adding preservatives A23B70/10)
- A23L 2/56: Flavouring or bittering agents (sweeteners A23L2/60)
- A23L 2/66: Proteins
- A23L 27/12: from fruit, e.g. essential oils
- A23L 27/72: {Encapsulation}
- A23P 10/30: Encapsulation of particles, e.g. foodstuff additives
- A61K 9/0095: {Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches (A61K9/0007 takes precedence; eatable gels or foams A61K9/0056; oral mucosa adhesive forms A61K9/006)}
- A61K 9/50: Microcapsules {having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals (A61K9/2081 takes precedence; particles with a single coating comprising drug A61K9/167)}
- A61K 9/5042: {Cellulose; Cellulose derivatives, e.g. phthalate or acetate succinate esters of hydroxypropyl methylcellulose}
- A61K 9/5052: {Proteins, e.g. albumin}
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

A microencapsulated enteric matrix composition and method for manufacture are provided. The microencapsulated enteric composition includes enteric material, such as sodium caseinate and soy protein, and a functional ingredient contained therein in a core. Further, the composition includes a first coating including zein and the second, outer coating including ethylcellulose. The microencapsulated enteric composition may be suitable for use in hot comestibles.

## Claims

### Claim 1

A microencapsulated composition for use in hot foods and beverages, the composition comprising:
a core including a functional ingredient and an enteric material to microencapsulate the functional ingredient within a matrix of the enteric material, the enteric material including sodium caseinate and soy protein;
a first coating substantially surrounding the core, the first coating including zein; and
a second coating substantially surrounding the first coating, the second coating including ethylcellulose.

### Claim 2 (depends on 1)

The microencapsulated composition of claim 1 wherein the enteric material consists essentially of sodium caseinate and soy protein.

### Claim 3 (depends on 1)

The microencapsulated composition of claim 1 wherein the core includes about 1 to about 80 wt. % of sodium caseinate and about 1 to about 80 wt. % soy protein, each on a dry basis of the core.

### Claim 4 (depends on 1)

The microencapsulated composition of claim 1 wherein the composition has a moisture content of less than about 5 wt. %.

### Claim 5 (depends on 4)

The microencapsulated composition of claim 4 wherein the composition comprises about 1 to about 70 wt. % sodium caseinate and about 1 to about 70 wt. % soy protein, each on a dry basis of the total composition

### Claim 6 (depends on 1)

The microencapsulated composition of claim 1 wherein the composition comprises about 1 to about 19 wt. % zein on a dry basis.

### Claim 7 (depends on 1)

The microencapsulated composition of claim 1 wherein the composition comprises about 1 to about 19 wt. % ethylcellulose on a dry basis.

### Claim 8 (depends on 1)

The microencapsulated composition of claim 1 wherein the functional ingredient comprises essential oils.

### Claim 9

A method of forming a multi-coated particulate precipitate of a microencapsulated composition for use in hot foods and beverages, the method comprising:
agitating a combination of water and an enteric material at an appropriate pH to solubilize the enteric material, the enteric material including soy protein and sodium caseinate;
adding a functional ingredient to the combination;
mixing the combination and the functional ingredient to create an emulsion;
titrating the emulsion with a cross-linking or precipitating agent in an amount effective to form a particulate precipitate including a matrix of the enteric material microencapsulating the functional ingredient;
coating the particulate precipitate with a first coating including zein to form a coated precipitate; and
coating the coated precipitate with a second coating including ethylcellulose to form a multi-coated particulate precipitate.

### Claim 10 (depends on 9)

The method of claim 9 further comprising the step of drying the particulate precipitate.

### Claim 11 (depends on 9)

The method of claim 9 further comprising the step of grinding the particulate precipitate.

### Claim 12 (depends on 9)

The method of claim 9 further comprising the step of drying the particulate precipitate to a moisture content of less than about 5%.

### Claim 13 (depends on 9)

The method of claim 9 wherein the particulate precipitate includes about 1 to about 70 wt. % sodium caseinate and about 1 to about 70 wt. % soy protein, each on a dry basis of the total composition.

### Claim 14 (depends on 9)

The method of claim 9 wherein the multi-coated particulate precipitate includes about 1 to about 19 wt. % zein on a dry basis.

### Claim 15 (depends on 9)

The method of claim 9 wherein the multi-coated precipitate includes about 1 to about 19 wt. % ethylcellulose on a dry basis.

### Claim 16 (depends on 9)

The method of claim 9 wherein the functional ingredient comprises essential oils.