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Encapsulated active ingredients, methods of preparation and their use

A technology of active ingredients and agglomerated capsules, which is applied in the field of encapsulated active ingredients, preparation and use, can solve the problems of no hardening step, achieve excellent thermal stability, free flow characteristics, and improve the effect of shelf life

Inactive Publication Date: 2008-08-27
FIRMENICH SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Additionally, no hardening step was performed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 and 2

[0102] Preparation of coacervated microcapsules by complex coacervation

[0103] A stock solution ("A") of gelatin (pork gelatin type A, 275 Bloom) was prepared: 180 g of warm deionized water and 20 g of gelatin were mixed in a container until completely dissolved; the solution was then heated and maintained at 50°C.

[0104] Preparation of a stock solution ("B") of gum arabic (Efficacia(R) from CNI): 180 g of cold deionized water and 20 g of gum arabic were mixed in a vessel until completely dissolved; the solution was then heated and kept at 50°C .

[0105] 24.2 g of solution A was mixed with 24.2 g of solution B (gelatin / gum arabic weight ratio 1:1) in a vessel with gentle stirring. The pH was adjusted to 4.5 with 50% w / w aqueous lactic acid solution.

Embodiment 1

[0107] The experiment was repeated and the resulting coacervate slurry was dried according to any of the following three methods (a), (b) and (c). The resulting products were named 1a, 1b, 1c, 2a, 2b and 2c (1(a) denotes Example 1 dried according to method (a), etc.):

[0108] (a) Spray drying to obtain a glassy matrix

[0109] A 69.5 g mixture of 90% maltodextrin 18DE (from Roquette) and 10% modified starch (Capsul(R) from National Starch) was added to the coacervate suspension at room temperature and stirred thoroughly until completely dissolved. The coacervate suspension was then spray dried in a laboratory equipment spray dryer (Niro FSD 0.8) equipped with a rotary wheel operating at 30000 RPM. The inlet temperature was 200°C while the outlet temperature was maintained at 85°C by controlling the pump speed. The result was a free-flowing granular powder containing agglomerated microcapsules with an average diameter of 50 μm, which were further encapsulated in a glassy mat...

Embodiment 3 and 4

[0115] Glassy matrix encapsulating agglomerated microcapsules obtained by screw extrusion

[0116] In Examples 3a, 3b, 3c and 4a, the agglomerated capsules were encapsulated by screw extrusion. In 3a, 1b dried coacervate capsules were used, in 3b the coacervate capsules of 2b were used, and in 3c bicoacervate particles as disclosed in WO 04 / 041251 (such bicoacervate particles are available under the trade name MEG-3 TM Commercially available from Ocean Nutrition, Canada (ONC)). 4a uses the coacervate capsules of 1a.

[0117] In 3a, 3b and 3c, 200 g of dry agglomerated capsules, 252 g of maltodextrin 18DE (from Roquette Frères), 28 g of modified starch (Capsul(R) from National Starch) were mixed in a high shear mixer before extrusion. ) and 5 g lubricant (internal number 53128) to prepare the mixture. During the addition of these ingredients, 15 g of water was also slowly added to the mixer to adjust the viscosity of the final product.

[0118] In 4a, a mixture was prepar...

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Abstract

The present invention relates to particles that include an active ingredient that is encapsulated first by coacervation, and then by a glassy matrix. The glassy matrix includes 3-50 wt % of a hydrophobically modified starch, and 50-97 wt % of a starch hydrolysate. The particles are useful for encapsulating active ingredients intended for oral ingestion and may be added to food products.

Description

technical field [0001] The present invention relates to granules comprising active ingredients, methods for the preparation of the granules, methods for stabilizing active ingredients encapsulated in agglomerated capsules and methods for masking or preventing the undesired or unpleasant taste of active ingredients for oral administration . Background technique [0002] The encapsulation of active agents, ingredients, molecules or compositions such as nutritional supplements, pharmaceuticals, herbicides, pesticides and many others is concentrated, easily transportable and optionally available in order to stabilize the active ingredient Form for processing until the active ingredient is released from the encapsulation system at the desired location and time. This can vary according to the nature and use of the active ingredient. While the prior art discloses various encapsulation techniques suitable for different active ingredients and different release sites, it is clear th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A61K9/50A23P1/04
CPCA61K9/1652A23V2002/00A23L1/22016A23L1/3008A61K9/5073A23L1/0029A61K9/5036A61K9/5057A23P10/30A23L27/72A23L33/12A23V2200/224A23V2200/22A23V2250/51A23V2250/5118A23V2250/5114
Inventor 皮埃尔-艾蒂安·布克朗格雷戈里·达尔代勒塞巴斯蒂安·古安比吉特·施莱芬鲍姆吉尔·特罗法迪
Owner FIRMENICH SA
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