Natural Water-Insoluble Encapsulation Compositions and Processes for Preparing Same

Abstract

The present invention relates to dry particulate encapsulation compositions comprising a water-insoluble matrix comprising at least 70% by weight of proteins, based on the total weight of the matrix and a moisture content of about 5 to 10% by weight, based on the total weight of the matrix and an encapsulate encapsulated in the matrix, wherein the matrix once wetted in a clear colorless aqueous solution or in mineral oil has a lightness value (L*) greater than about 40, a color vividness or Chroma (C*) lower than about 33 and a hue angle between about 70 and 90. The encapsulation compositions of the present invention are useful in encapsulating dyes, medications and vitamins. Fine particulate encapsulation compositions comprising natural dyes can be used in lieu of artificial lakes in confectionery, cosmetics and caplets color coatings.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a National Entry Application of PCT application no. PCT / CA2005 / 001853 filed on Dec. 6, 2005 and published in English under PCT Article 21(2), which itself claims priority on U.S. provisional application No. 60 / 637,730, filed on Dec. 22, 2004. All documents above are incorporated herein in their entirety by reference.FIELD OF THE INVENTION[0002]The present invention relates to encapsulation compositions and techniques in which an encapsulate is encapsulated in a natural water-insoluble matrix. More particularly, the present invention relates to the encapsulation of natural colorings, vitamins, food supplement and medicines. The present invention further relates to extrusion processes for preparing same.BACKGROUND OF THE INVENTION[0003]Dyes and lakes are used to provide attractive colors to foods, cosmetics and pharmaceuticals. Lakes are insoluble coloring matters. They can be dispersed in a solution to provide color and...

AI Technical Summary

Benefits of technology

"The present invention relates to a composition of a dry powder comprised of an active agent encapsulated in a water-insoluble proteinaceous matrix. The active agent can be a dye, a medicinal compound, vitamins, food supplements or other compounds. The process of encapsulation involves melt extrusion, which allows for the stable incorporation of labile active agents such as natural dyes. The resulting encapsulation compositions have improved stability and can be used in foods, cosmetics, and medications. The process is simple, efficient, and the resulting encapsulation compositions have unique properties that cannot be achieved through other methods. The invention also provides a novel method for coloring foods and cosmetics using natural dyes. The active agents that can be encapsulated include nutrients, pharmaceutical compositions, pesticides, and natural and artificial dyes. The encapsulation process can be carried out with a variety of insoluble protein concentrates, such as soy protein isolate or rice protein concentrate. The resulting encapsulation compositions have improved stability and can be used in various applications."

Problems solved by technology

In both instances, the natural dyes are adsorbed onto a surface and are therefore not protected from detrimental physical or chemical factors.

They might nevertheless have a limited shelf life due to the high water activity of the solutions and could not be used to colour oil-based products unless they were dried.

Furthermore, because of limitations on the concentration of the protein in the aqueous solutions, it can be expected that a bulking agent such as maltodextrin would have to be added to the dispersed colour solution to carry out spray drying.

As such, applications seem limited to toiletries and cosmetics because polyethylene is not suitable for foods.

This process involves the use of expensive pressurized equipments and can only be carried out batch-wise.

As with other processes described above, solubilisation of the protein requires the use of an alkali that can be detrimental to alkali-sensitive active agents such as natural dyes of the group of anthocyanins.

Furthermore, heating of the protein matrix generates Maillard reactions causing the formation of brown pigments that would alter the colour of an encapsulated dye.

It is likely that natural dyes would be destroyed in such high temperature processes.

Furthermore, the high carbohydrate content and porous nature of the expanded products are expected to convey little protection against moisture.

In addition, although Carmine (i.e., carminic acid extracted from an insect plated into an aluminum salt) is generally used as a natural lake, its animal origin is not deemed suitable for kosher, Hallal and vegetarian diets.