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    Methods of Flavor Encapsulation and Matrix-Assisted Concentration of Aqueous Foods and Products Produced Therefrom
    1.
    发明申请
    Methods of Flavor Encapsulation and Matrix-Assisted Concentration of Aqueous Foods and Products Produced Therefrom 有权
    食品包装和基质辅助浓缩水产食品及其制品的方法

    公开(公告)号：US20110189353A1

    公开(公告)日：2011-08-04

    申请号：US13085088

    申请日：2011-04-12

    申请人： Eapen George ,  Peter S Given, JR. ,  Julie Anne Grover ,  Lia Guardiola ,  Graciela Wild Padua ,  Yi Wang

    发明人： Eapen George ,  Peter S Given, JR. ,  Julie Anne Grover ,  Lia Guardiola ,  Graciela Wild Padua ,  Yi Wang

    IPC分类号： A23L1/22 ,  A23L3/44

    CPC分类号： A23L27/72 ,  A23L3/44 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2200/254 ,  A23V2250/548

    摘要： Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

    摘要翻译： 风味包封通常通过将风味剂与醇溶蛋白溶液混合并将混合物干燥成粉末形式的包封风味来进行。 在一个实施方案中，风味和玉米蛋白在混合之前分别分散在适当比例的醇 - 水混合物中。 在另一个实施方案中，将包含生物活性成分的水性食品与醇溶蛋白溶液混合，从而引发醇溶蛋白溶液的沉淀和生物活性组分在所述含水食物中的浓缩。 所形成的包封风味粉末形式包括来自含水食品的生物活性组分。 在另一个实施方案中，可以使用两相干燥方法，包括除去醇，用于蒸发诱导的玉米醇溶蛋白微结构的自组装，然后除去剩余的水以产生所述粉末形式。

    Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom
    2.
    发明授权
    Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom 有权
    含水食品和由其生产的产品的风味包封和基质辅助浓缩方法

    公开(公告)号：US09504274B2

    公开(公告)日：2016-11-29

    申请号：US13085088

    申请日：2011-04-12

    申请人： Eapen George ,  Peter S Given, Jr. ,  Julie Anne Grover ,  Lia Guardiola ,  Graciela Wild Padua

    发明人： Eapen George ,  Peter S Given, Jr. ,  Julie Anne Grover ,  Lia Guardiola ,  Graciela Wild Padua

    IPC分类号： A23L1/025 ,  A23L3/00 ,  A23L3/30 ,  A23C3/00 ,  A21D6/00 ,  A23L1/216 ,  A23L1/22 ,  A23L2/56 ,  A23L1/221

    CPC分类号： A23L27/72 ,  A23L3/44 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2200/254 ,  A23V2250/548

    摘要： Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

    摘要翻译： 风味包封通常通过将风味剂与醇溶蛋白溶液混合并将混合物干燥成粉末形式的包封风味来进行。 在一个实施方案中，风味和玉米蛋白在混合之前分别分散在适当比例的醇 - 水混合物中。 在另一个实施方案中，将包含生物活性成分的水性食品与醇溶蛋白溶液混合，从而引发醇溶蛋白溶液的沉淀和生物活性组分在所述含水食物中的浓缩。 所形成的包封风味粉末形式包括来自含水食品的生物活性组分。 在另一个实施方案中，可以使用两相干燥方法，包括除去醇，用于蒸发诱导的玉米醇溶蛋白微结构的自组装，然后除去剩余的水以产生所述粉末形式。