Encapsulated amorphous calcium carbonate compositions

1. An encapsulated amorphous calcium carbonate (ACC) composition, comprising:

a plurality of solid encapsulated ACC particles each including:

i. an ACC core including ACC and at least one agent stabilizing the ACC in amorphous form; and

ii. an encapsulation matrix completely coating the ACC core and including two coating layers, wherein each one of the two coating layers at least partly coats the ACC core, wherein the two coating layers includes a first inner coating layer that contacts the ACC core and including a film forming polymer and another coating layer including a lipid, and

iii. optionally the encapsulation matrix further comprises one or more additional coating layers, each of said one or more additional coating layers including an encapsulating agent selected from the group consisting of a film forming polymer and a lipid,

wherein the encapsulation matrix is a combination of all coating layers, wherein each one of the film forming polymers includes a polymer selected from the group consisting of cellulose, a cellulose derivative, methyl methacrylate, and any combination thereof and the lipid includes a member selected from the group consisting of an edible wax, a fatty acid, a fatty acid ester, an oil, and any combination thereof, and wherein the encapsulation matrix retains at least 20% of the calcium carbonate in amorphous form and undissolved, after the composition is exposed to an aqueous medium for at least one week.

2. The composition of claim 1 , wherein the encapsulation matrix substantially retains ACC in amorphous form upon exposure to external temperature of at least 50° C. or to acidic media.

3. The composition of claim 1 , wherein the cellulose derivative includes a member selected from the group consisting of ethyl cellulose, methyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, methyl ethyl cellulose, ethyl hydroxyethyl cellulose, carboxymethyl cellulose, and any combination thereof.

4. The composition of claim 1 , wherein at least one of:

the edible wax includes a wax selected from the group consisting of beeswax, candelilla wax, carnauba wax, Japan wax, soy wax, alfa wax, rice-bran wax, bayberry wax, castor wax, montan wax, microcrystalline wax, paraffin wax, and any combination thereof; or

the fatty acid includes an acid selected from the group consisting of stearic acid, oleic acid, palmitic acid, lauric acid, and any combination thereof; or

the fatty acid ester includes an ester selected from a glyceride stearate or a sucrose polystearate; or

the oil includes an oil selected from the group consisting of a vegetable oil, liquid paraffin, a medium-chain triglyceride oil, and any combination thereof.

5. The composition of claim 1 , wherein the encapsulation matrix includes at least one agent selected from the group consisting of a natural resin, a biocompatible polymer, a prolamine protein, an agent stabilizing the ACC, a surfactant, a color, and a pigment.

6. The composition of claim 5 , wherein at least one of:

the natural resin includes Shellac;

the biocompatible polymer includes a polymer selected from the group consisting of polyvinylpyrrolidone (PVP), polyethylene glycol (PEG), polyvinyl alcohol (PVA), and any combination thereof;

the prolamine protein includes Zein; or

the surfactant includes a member selected from the group consisting of a polysorbate, a sorbitan ester, a polyoxyethylene fatty acid ester, a sucrose ester of a fatty acid, glycerol monostearate, stearoyl lactylate, lecithin, and any combination thereof.

7. The composition of claim 1 , wherein the agent stabilizing the ACC in amorphous form is independently at each occurrence selected from the group consisting of an organic acid, a sulfuric ester of a hydroxyl carboxylic acid, an organoamine compound, an organic compound comprising a hydroxyl, an organophosphorous compound or a salt thereof, a bisphosphonate compound, an organophosphate compound, an organophosphonate compound, an inorganic phosphorous acid, a polyphosphate compound, an organic surfactant, a bio-essential inorganic ion, and any combination thereof.

8. The composition of claim 1 , wherein the ACC core and the encapsulation matrix exhibit a weight ratio therebetween of 1:5 to 5:1.

9. The composition of claim 1 , wherein the encapsulation matrix includes at least three coating layers.

10. The composition of claim 9 , wherein:

the encapsulation matrix includes an additional coating layer including a film forming polymer, wherein the film forming polymer in each layer may be the same or different; or

the encapsulation matrix includes an additional coating layer comprising a lipid.

11. The composition of claim 1 , wherein the ACC core includes silica.

12. The composition of claim 1 , wherein the composition is inert when mixed with a food article.

13. The composition of claim 12 , wherein the composition when mixed with the food article, does not alter the taste, color and pH of the food article.

14. The composition of claim 1 , wherein the encapsulation matrix retains:

at least 70% of the calcium carbonate in amorphous form and undissolved, after the composition is exposed to an aqueous medium for at least four days;

at least 20% of the calcium carbonate in amorphous form after the composition is exposed to an acidic medium for at least one week;

at least 10% of the calcium carbonate in amorphous form after the composition is exposed to an acidic medium for at least three weeks; or

at least 20% of the calcium carbonate in amorphous form after the composition is exposed to an aqueous medium at 95° C. for at least 2 minutes, or after the composition is exposed to 1,200 Watt microwave radiation for at least 1.5 minutes.

15. A food product including the encapsulated ACC composition of claim 1 .

16. The food product of claim 15 , wherein the food product includes a dairy product.

17. The food product of claim 16 , wherein the dairy product includes at least one of fermented milk or being acidic.

18. The food product of claim 16 wherein the food product includes a yogurt, or requires heating at a temperature of at least 50° C. before consumption.