Production of capsules and particles for improvement of food products

Abstract

The present invention is related to the production of capsules or particles of micro and nanometric size, for introduction into food, using stable electrified coaxial jets of two immiscible liquids with diameters in the micro and nanometric range. An aerosol of charged structured droplets forms when the jets dissociate by capillary instabilities. The structured droplets, which are mono-dispersed in size, contain a first liquid (generally the material desired to be added) that is surrounded by a second liquid. Generally the second liquid provides a barrier or protective coating which allows the addition of the first liquid to a food product without adversely affecting the organoleptic or other properties of the food product.

Description

[0001] This application is a continuation of U.S. application Ser. No. 10 / 627,387, filed on Jul. 25, 2003, entitled “Production of Capsules and Particles for Improvement of Food Product,” which claims priority from Spanish Patent No. 200100231, filed on Jan. 31, 2001 and a PCT Application No. US 02 / 02787, filed on Jan. 30, 2002, entitled “Production of Capsules and Particles for Improvement of Food Products.”FIELD OF INVENTION [0002] The invention relates generally to the field of production of small particle and / or capsules with extremely small and uniform sizes using electro hydrodynamic (EHD) techniques. The particles and / or capsules as prepared by this invention are especially adapted for use in food products and allow, for example, the addition of enhancing or functional food additives without adversely effecting the organoleptic or other properties of the food products. BACKGROUND OF THE INVENTION [0003] The present invention uses electro hydrodynamic (EHD) forces to generate ...

AI Technical Summary

Benefits of technology

[0011] One advantage of the present invention is that the resulting droplets have an uniform size, and that, depending of the properties of the liquids and the injected flow rates, such a size can be easily varied from tens of microns to a few nanometers. Another advantage of the invention is that capsules are created with a relatively small amount of energy. Another feature of the invention is that the surface area of a given substance can be maintained while decreasing the overall amount of the substance (e.g., a fiber particle coated with oil). This can allow introduction of components that are generally incompatible with a food (e.g., introduction of lactase in milk) by coating the component. Yet another feature of the invention is the use production of time-release components to control delivery of the contents of the capsule (e.g., carbohydrates coated to allow a systematic delivery over, for example, a one to twelve-hour period).

[0012] Another advantage of this invention results from the fact that breaking up of the jet gives rise to structured micro / nanometric droplets. In some particular applications, the outer liquid is a solution containing monomers, which under appropriate excitation polymerize to produce micro / nanometric capsules. When uncharged droplets are required, the aerosol can be easily neutralized by corona discharge.

[0013] These and other aspects, advantages, and features will become apparent to those skilled in the art upon reading this disclosure in combination with the FIGURE provided.

Problems solved by technology

Unfortunately, it is often difficult to incorporate such ingredients in food products without adversely affecting the organoleptic and / or other properties of the food product.

In many cases, however, such additives provide undesirable flavor, aroma, textural, or similar properties to the foods to which they are added.

In some cases, the enhancing additives may even react or complex with other components of the food product (including, for example, other desired enhancing additives) thereby adversely affecting the food product in some manner or making the additives less readily available for absorption and use in the body upon consumption.

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