Flavor encapsulation using electrostatic atomization
Disclosed is an electrostatic spray drying process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material and the wall material, applying an electrostatic charge at the site of atomization, and drying the atomized emulsion into an encapsulated, free-flowing powder. Applying an electrostatic charge at the site of atomization allows the spray drying to be accomplished at significantly reduced temperatures, in particular, inlet temperatures in the range of 25° C. to 110° C., and outlet temperatures in the range of 25° C. to 80° C. The low drying temperatures impart improvements in the resulting encapsulated powdered product, including better retention of volatile flavor components, a flavor profile comparable to that of the starting liquid formulation, and better hydration and dissolution in water-based applications.
1. A method for preparing a granulated, encapsulated product comprising a plurality of bond particles, each particle comprising a core material encapsulated within a wall material, the method comprising the steps of:
forming an emulsion by emulsifying at least one core material with a solution or a suspension comprising water and at least one wall material, wherein the resulting emulsion has a solids content of 15% to 50% by weight of the emulsion and a viscosity of about 150 cps to about 250 cps;
introducing the emulsion into an atomizing unit of an electrostatic spray dryer;
applying an electrostatic charge in the range of about 5 kV to about 60 kV to the emulsion in the atomizing unit;
atomizing the emulsion into droplets with a gas pressurized at a pressure of 5 psi to 80 psi to obtain electrostatically charged emulsion droplets;
drying the electrostatically charged emulsion droplets in the electrostatic spray dryer to effect binding of the electrostatically charged emulsion droplets at an inlet temperature of about 25° C. to about 110° C. and an outlet temperature of about 25° C. to about 80° C. to obtain the granulated, encapsulated product comprising the plurality of bound particles;
wherein binding of the electrostatically charged emulsion droplets is achieved without the use of a fluidized bed or an added binding agent, and
wherein binding of the electrostatically charged emulsion droplets results in a granulated, encapsulated product having a granulated morphology representative of the plurality of bound particles.
2. The method of claim 1 , wherein the core material comprises 5% to 50% by weight, and the wall material comprises 50% to 95% by weight, based on the total dry weight of the core material and the wall material combined.
3. The method of claim 2 , wherein the core material comprises a volatile oil.
4. The method of claim 1 , wherein the core material comprises one or more flavor components.
5. The method of claim 1 , wherein the emulsion is introduced into the electrostatic spray dryer at a feed rate of about 2 ml/min to about 10,000 ml/min.
6. The method of claim 1 , wherein the gas is an inert gas.
7. The method of claim 1 , wherein the electrostatically charged droplets are dried in the presence of a gas.
8. The method of claim 1 , wherein the granulated, encapsulated product has particle sizes in the range of about 80 μm to about 600 μm.
9. The method of claim 1 , wherein the wall material comprises at least one material selected from carbohydrates, proteins, gums, lipids, waxes, food grade polymers, and celluloses.
10. The method of claim 1 , wherein the wall material is hydrated prior to emulsification with the core component.
11. The method of claim 1 , wherein the gas is pressurized at a pressure of 5 psi to 60 psi.
12. The method of claim 1 , wherein the method results in a product yield of greater than 90%.
13. A granulated, encapsulated product comprising a plurality of bound particles, each particle comprising a core material encapsulated within a wall material, wherein the encapsulated product is prepared by an electrostatic spray drying process according to claim 1 .
14. The encapsulated product of claim 13 , wherein the encapsulated product has a surface oil content of about 0.5% by weight or less based on the weight of the encapsulated product.
15. The encapsulated product of claim 13 , wherein the core material comprises one or more flavor components.
16. The encapsulated product of claim 13 , wherein the at least one wall material is selected from carbohydrates, proteins, gums, lipids, waxes, food grade polymers, and celluloses, wherein:
the carbohydrates are selected from the group consisting of maltodextrin, chitosan, sucrose, glucose, lactose, dextran, corn syrup, cyclodextrin, isomalt, amylose, modified food starch, sugar-based material, and sugar alcohol-based material;
the proteins are selected from the group consisting of gelatins, soy proteins, whey proteins, zein, casein, albumin, hemoglobin, and peptides;
the gums are selected from the group consisting of gum arabic, gum acacia, agar, sodium alginate, carrageenan, and xanthan gum; and
the celluloses are selected from the group consisting of carboxymethyl cellulose, methyl cellulose, ethyl cellulose, nitrocellulose, acetylcellulose, cellulose acetate-phthalate, and cellulose acetate-butyrate phthalate.
17. The encapsulated product of claim 13 , wherein the encapsulated product has particle sizes in the range of about 80 μm to about 600 μm.
18. The encapsulated product of claim 17 , wherein at least 50% of the particle sizes of the encapsulated product are greater than 125 μm.