Microencapsulation with potato proteins
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.
1 . 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.
2 . The emulsion of claim 1 , wherein each of the plurality of oil droplets has a diameter of 0.1 μm to 20 μm.
3 . The emulsion of claim 1 , wherein the oil droplets are present in an amount of 0.1% to 60% by weight of the emulsion.
4 . The emulsion of claim 1 , wherein the unhydrolyzed potato protein is present in an amount of 0.1% to 60% by weight of the emulsion.
5 . The emulsion of claim 1 , further comprising a second emulsifier.
6 . The emulsion of claim 1 , wherein the emulsion has a pH of 3 to 4.
7 . The emulsion of claim 1 , wherein and the oil droplets and unhydrolyzed potato protein are present in the emulsion at a ratio in the range of 2:1 to 1:2.
8 . The emulsion of claim 1 , further comprising an antioxidant.
9 . 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.
10 . The encapsulation particle of claim 9 , wherein the carrier is present in an amount of 1% to 99% by weight of the encapsulation particle.
11 . The encapsulation particle of claim 9 , wherein the active material is selected from the group consisting of a fragrance, pro-fragrance, flavor, malodor counteractive agent, vitamin or derivative thereof, anti-inflammatory agent, fungicide, anesthetic, analgesic, antimicrobial active, anti-viral agent, anti-infectious agent, anti-acne agent, skin lightening agent, insect repellant, animal repellent, vermin repellent, emollient, skin moisturizing agent, wrinkle control agent, UV protection agent, fabric softener active, hard surface cleaning active, skin or hair conditioning agent, flame retardant, antistatic agent, taste modulator, cell, probiotic, colorant, vegetable oil, and combinations thereof.
12 . The encapsulation particle of claim 9 , wherein the active material is present in an amount of 0.1% to 60% by weight of the encapsulation particle.
13 . The encapsulation particle of claim 9 , wherein the unhydrolyzed potato protein is present in an amount of 0.1% to 99% by weight of the encapsulation particle.
14 . The encapsulation particle of claim 9 , further comprising an antioxidant.
15 . 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.
16 . The method of claim 15 , wherein the oil-in-water emulsion has a pH of 3 to 4.
17 . The method of claim 15 , wherein the active material is a flavor.
18 . The method of claim 15 , wherein the oil-in-water emulsion is dried by spray drying, freeze drying, spray chilling, fluidized bed drying, drum drying, vacuum drying, film drying, belt drying, conduction drying, infrared drying, or a combination thereof.
19 . The emulsion of claim 1 , wherein the unhydrolyzed potato protein is an unhydrolyzed potato protein isolate having an isoelectric point above 4.8, a molecular weight of more than 4 kDa and a glycoalkaloid concentration of less than 150 ppm.
20 . The emulsion of claim 19 , wherein the unhydrolyzed potato protein isolate has a protein content of more than 90%.