METHOD OF INSTANTIZING AMINO ACIDS
This disclosure describes a process for producing an instantized amino acid product and compositions including such instantized amino acid products. Generally, the process includes obtaining a particulate amino acid, coating the amino acid particles with an aqueous solution of a food grade gum, adhering two or more gum-coated amino acid particles to another to form an agglomerate of amino acid particles, drying the agglomerate, coating the agglomerate with an aqueous solution of a food grade surfactant, and drying the surfactant-coated agglomerate. In another aspect the process generally includes obtaining amino acid particles, coating the amino acid particles with an aqueous solution of a food grade surfactant, and drying the surfactant-coated amino acid particles. This disclosure also describes amino acid particles and agglomerates of amino acid particles.
1 . A process for producing an instantized amino acid product comprising:
obtaining a particulate amino acid;
coating the amino acid particles with an aqueous solution of a food grade gum;
adhering at least one gum-coated amino acid particle to at least one other gum-coated amino acid particle, thereby forming an agglomerate of amino acid particles;
drying the agglomerate;
coating the agglomerate with an aqueous solution of a food grade surfactant; and
drying the surfactant-coated agglomerate.
2 . The process of claim 1 wherein the amino acid particles have a particle size diameter of from about 63 microns to about 400 microns.
3 . The process of claim 1 wherein the amino acid particles have a particle size diameter of from about 100 microns to about 200 microns.
4 . The process of claim 1 wherein the food grade gum comprises guar gum.
5 . The process of claim 1 wherein the surfactant comprises soy lecithin or sunflower lecithin.
6 . The process of claim 1 wherein the amino acid is a branched chain amino acid.
7 . The process of claim 1 wherein the agglomerate is dried at a temperature of from about 110° F. to about 212° F.
8 . The process of claim 7 , wherein the drying occurs in a fluid bed apparatus,
9 . The process of claim 1 wherein the aqueous solution of the food grade gum comprises a gum concentration of from about 2%, by weight, to about 15%, by weight.
10 . The process of claim 1 wherein the aqueous solution of the food grade surfactant comprises a surfactant concentration of from about 1%, by weight to about 5%, by weight.
11 . The process of claim 1 wherein the amino acid particles are hammer milled or jet milled.
12 . A process for producing an instantized amino acid product comprising:
obtaining a particulate amino acid;
coating the outer surface of the amino acid particles with an aqueous solution of a food grade surfactant; and
drying the surfactant-coated amino acid particles.
13 . The process of claim 12 wherein the amino acid particles have an average particle size diameter of from about 150 microns to about 400 microns.
14 . The process of claim 12 wherein the amino acid particles have an average particle size diameter of from about 200 microns to about 300 microns.
15 . The process of claim 12 wherein the amino acid comprises a branched chain amino acid.
16 . The process of claim 12 wherein the surfactant-coated amino acid particles are dried in a fluid bed apparatus at a temperature of from about 140° F. to about 212° F.
17 . An agglomerate comprising:
an inner core comprising:
at least two amino acid particles adhered to another with a food grade gum; and
open porous channels between the amino acid particles; and
an outer layer comprising a food grade surfactant.
18 . An amino acid-enriched beverage comprising a liquid and the instantized amino acid agglomerates of claim 17 .
19 . The amino acid-enriched beverage of claim 18 wherein the amino acid agglomerates are prepared by a process comprising:
obtaining a particulate amino acid;
coating the amino acid articles with an aqueous solution of a food grade gum;
adhering at least one gum-coated amino acid particle to at least one other gum-coated amino acid particle, thereby forming an agglomerate of amino acid particles;
drying the agglomerate;
coating the agglomerate with an aqueous solution of a food grade surfactant; and
drying the surfactant-coated agglomerate.
20 . The amino acid-enriched beverage of claim 18 wherein the beverage comprises from about 1 gram to about 10 grams of the instantized amino acid agglomerates per 200 milliliters of liquid.
21 . The amino acid-enriched beverage of claim 18 wherein the liquid comprises a milk product.
22 . An amino acid-enriched beverage comprising a liquid and instantized surfactant-coated amino acid particles prepared by a process comprising:
obtaining a particulate amino acid;
coating the outer surface of the amino acid particles with an aqueous solution of a food grade surfactant; and
driving the surfactant-coated amino articles.