MICROENCAPSULATING COMPOSITIONS, METHODS OF MAKING, METHODS OF USING AND PRODUCTS THEREOF
Products comprising core materials, such as polyunsaturated fatty acids, encapsulated by an encapsulant formed from hydrolyzed protein having a degree of protein hydrolysis of between about 1% and about 15%, and from caramelization products, are disclosed. Methods of making the same and of making the encapsulant are also provided.
1 - 123 . (canceled)
124 . A method for preparing an encapsulating composition, comprising reacting a solution comprising protein and reducing sugar, at a starting pH of at least about 10 to achieve a degree of protein hydrolysis of between about 1% and about 15%.
125 . The method of claim 124 , wherein the protein hydrolysis produces hydrolysis products having a uniform distribution of lengths.
126 . The method of claim 124 , wherein the protein is selected from the group consisting of casein, whey solids, whey protein isolate, soy protein, skim milk powder, non-fat milk solids, gelatin, zein, albumin, whey protein concentrate, β-lactoglobulin, wheat protein, and pea protein.
127 . The method of claim 124 , wherein the reducing sugar is selected from the group consisting of fructose, glucose, glyceraldehyde, lactose, arabinose, maltodextrin, corn syrup, corn syrup solids and maltose.
128 . The method of claim 124 , wherein the degree of protein hydrolysis is between about 2% and about 10%.
129 - 135 . (canceled)
136 . The method of claim 124 , wherein the reacting is at a temperature of at least about 90° C. for about 40-45 minutes.
137 . The method of claim 124 , wherein the reacting is at a temperature of at least about 90° C. for about one hour.
138 . The method of claim 124 , wherein the protein hydrolysis is non-enzymatic.
139 . The method of claim 124 , wherein the starting pH is selected from the group consisting of a pH between 10 and 14, a pH between 11 and 12, and a pH between 10 and 11.
140 . The method of claim 124 , further comprising applying a second encapsulant to the encapsulated product.
141 . The method of claim 140 , wherein the applying a second encapsulant is prilling.
142 . An encapsulated product, comprising:
a composition comprising a labile compound core material; and
an encapsulant on the composition, wherein the encapsulant is formed from hydrolyzed protein having a degree of protein hydrolysis of between about 1% and about 15% and from caramelization products.
143 . The encapsulated product of claim 142 , wherein the hydrolyzed protein comprises hydrolysis products having a uniform distribution of lengths.
144 . The encapsulated product of claim 142 , wherein the encapsulant is formed by reacting a solution comprising protein and reducing sugar at a starting pH of at least about 10 to achieve a degree of protein hydrolysis of between about 1% and about 15%.
145 - 148 . (canceled)
149 . The encapsulated product of claim 144 , wherein the reacting is at a temperature of at least about 90° C. for about 40-45 minutes.
150 . The encapsulated product of claim 144 , wherein the reacting is at a temperature of at least about 90° C. for at least about one hour.
151 . The encapsulated product of claim 144 , wherein the starting pH is selected from the group consisting of a pH between 10 and 14, a pH between 11 and 12, and a pH between 10 and 11.
152 . The encapsulated product of claim 142 , wherein the protein is selected from the group consisting of casein, whey solids, whey protein isolate, soy protein, skim milk powder, non-fat milk solids, gelatin, zein, albumin, whey protein concentrate, β-lactoglobulin, wheat protein, and pea protein.
153 . The encapsulated product of claim 142 , wherein the reducing sugar is selected from the group consisting of fructose, glucose, glyceraldehyde, lactose, arabinose, maltodextrin, corn syrup, corn syrup solids and maltose.
154 . The encapsulated product of claim 142 , wherein the degree of protein hydrolysis is between about 2% and about 10%.
155 . (canceled)
156 . The encapsulated product of claim 142 , wherein the encapsulant comprises Maillard reaction products.
157 . The encapsulated product of claim 142 , wherein the core material is selected from the group consisting of a polyunsaturated fatty acid, a vitamin, a mineral, an antioxidant, a hormone, an amino acid, a protein, a carbohydrate, a coenzyme, a flavor agent, and mixtures of the foregoing.
158 - 178 . (canceled)
179 . A product selected from the group consisting of a food product, a cosmetic product, a pharmaceutical product, a nutraceutical product, and an industrial product, wherein the product comprises the product of claim 142 .
180 - 194 . (canceled)
195 . A method of preparing an encapsulated product, comprising
reacting a solution comprising at least one protein and at least one reducing sugar at a starting pH of at least about 10 to achieve a degree of protein hydrolysis of between about 1% and about 15%;
combining the reacted solution with a composition comprising a core material;
wherein the reacted solution forms an encapsulant on the composition comprising the core material.
196 - 246 . (canceled)