Enteric delivery of functional ingredients suitable for hot comestible applications
View Patent ↗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.
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.
2. The microencapsulated composition of claim 1 wherein the enteric material consists essentially of sodium caseinate and soy protein.
3. 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.
4. The microencapsulated composition of claim 1 wherein the composition has a moisture content of less than about 5 wt. %.
5. 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.
6. The microencapsulated composition of claim 1 wherein the composition comprises about 1 to about 19 wt. % zein on a dry basis.
7. The microencapsulated composition of claim 1 wherein the composition comprises about 1 to about 19 wt. % ethylcellulose on a dry basis.
8. The microencapsulated composition of claim 1 wherein the functional ingredient comprises essential oils.
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.
10. The method of claim 9 further comprising the step of drying the particulate precipitate.
11. The method of claim 9 further comprising the step of grinding the particulate precipitate.
12. The method of claim 9 further comprising the step of drying the particulate precipitate to a moisture content of less than about 5%.
13. 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.
14. The method of claim 9 wherein the multi-coated particulate precipitate includes about 1 to about 19 wt. % zein on a dry basis.
15. The method of claim 9 wherein the multi-coated precipitate includes about 1 to about 19 wt. % ethylcellulose on a dry basis.
16. The method of claim 9 wherein the functional ingredient comprises essential oils.