Encapsulation of oxygen sensitive agents with soy protein or casein and a modified starch
View Patent ↗The present invention relates to the use of a mixture of modified starch and protein for encapsulating oxygen sensitive agents, wherein the modified starch is a starch derivative containing a hydrophobic group or both a hydrophobic and a hydrophilic group which has been further enzymatically hydrolyzed by an exo-enzyme. The encapsulated materials have a high level of active agent and retention and provide excellent oxidation resistance. Further, the encapsulated materials are useful in a variety of products, including food products.
1. A method of making a composition comprising
a) mixing a protein and subsequently a modified starch in an aqueous medium at a temperature below that of the Maillard reaction to form an encapsulating mixture,
b) adding an oxygen sensitive active agent to the encapsulating mixture to form a active agent/encapsulating mixture, and
c) homogenizing the active agent/encapsulating mixture to form an emulsion,
wherein the composition comprises the active agent encapsulated in the mixture comprising at least one modified starch and at least one protein, the modified starch comprising a starch derivative containing a hydrophobic group or both a hydrophobic and a hydrophilic group which has been degraded by an exo-enzyme and the protein selected from the group consisting of caseins and soy proteins.
2. The method of claim 1 , further comprising drying the emulsion.
3. The composition produced by the method of claim 1 .
4. A product comprising the composition of claim 3 , wherein the product is selected from the group consisting of food products, pharmaceutical products, personal care products, hair care products, paper products, animal care products, and household products.
5. The product of claim 4 , wherein the product is selected from the group consisting of cereal, powdered drink mix, instant coffee, instant tea, powdered sauce mix, powdered gravy mix, instant soup, powdered dressing, intermediate moisture foods and bakery product.
6. The composition produced by the method of claim 2 .
7. A product comprising the composition of claim 6 , wherein the product is selected from the group consisting of food products, pharmaceutical products, personal care products, hair care products, paper products, animal care products, and household products.
8. The product of claim 7 , wherein the product is selected from the group consisting of cereal, powdered drink mix, instant coffee, instant tea, powdered sauce mix, powdered gravy mix, instant soup, powdered dressing, intermediate moisture foods and bakery product.