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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 审中-公开
    水溶性食品的方法和基质辅助浓缩水产品及其生产的产品

    公开(公告)号：WO2012142122A3

    公开(公告)日：2014-05-01

    申请号：PCT/US2012033068

    申请日：2012-04-11

    申请人： FRITO LAY NORTH AMERICA INC ,  UNIV ILLINOIS ,  GEORGE EAPEN ,  GIVEN PETER S ,  GROVER JULIE ANNE ,  GUARDIOLA LIA ,  PADUA GRACIELA WILD ,  WANG YI

    发明人： GEORGE EAPEN ,  GIVEN PETER S ,  GROVER JULIE ANNE ,  GUARDIOLA LIA ,  PADUA GRACIELA WILD ,  WANG YI

    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。

    RELEASABLY ENCAPSULATED AROMA
    4.
    发明申请
    RELEASABLY ENCAPSULATED AROMA 审中-公开
    可释放的AROMA

    公开(公告)号：WO2013032631A1

    公开(公告)日：2013-03-07

    申请号：PCT/US2012/049503

    申请日：2012-08-03

    申请人： PEPSICO, INC. ,  ZHANG, Naijie ,  GIVEN, Peter, S.

    发明人： ZHANG, Naijie ,  GIVEN, Peter, S.

    IPC分类号： A23L1/22 ,  A23L2/56 ,  B01J13/10 ,  B65D51/24

    CPC分类号： B65D51/24 ,  A23L2/56 ,  A23L27/72 ,  B01J13/10 ,  B65D2203/12

    摘要： Gelatin capsules encapsulating an aroma material including at least one aroma compound may be applied to product packaging, such as food packaging, container (100) etc., with a secondary protective coating, e.g., at the interface of a container and its closure device. The gelatin capsules can be ruptured or broken when the container is opened, thereby releasing the aroma compound and causing a favorable aroma for the consumer. The secondary protective coating can reduce or prevent degradation of the gelatin capsules during product packaging, transport, and storage, thereby enhancing their performance.

    摘要翻译： 将包含至少一种芳香化合物的香味材料的明胶胶囊可以应用于产品包装，例如食品包装，容器（100）等，具有二次保护涂层，例如在容器和其封闭装置的界面处。 当容器打开时，明胶胶囊可能破裂或破裂，从而释放香气化合物并为消费者带来有利的香味。 二次保护涂层可以在产品包装，运输和储存期间降低或防止明胶胶囊的降解，从而提高其性能。