Encapsulated plasmolysed micro-organism particles

Patent metadata

Field	Value
Publication number	US-11202463-B2
Application number	US-201414770452-A
Country	US
Kind code	B2
Filing date	Feb 17, 2014
Priority date	Feb 25, 2013
Publication date	Dec 21, 2021
Grant date	Dec 21, 2021

Abstract

Provided herein are formulations of flavors and fragrances encapsulated in plasmolysed micro-organisms, as well as glass particles or beads comprising these encapsulated flavors and fragrances. Also provided herein are methods of making formulations of encapsulated flavors and fragrances.

First claim

What is claimed is:

1. A glass particle or bead comprising:
a) a plasmolysed micro-organism encapsulated flavor or fragrance wherein the plasmolysed micro-organism encapsulated flavor or fragrance comprises a viscous cake formed from a mixture of water, the flavor or fragrance comprising from about 50 to about 60% of total weight of the viscous cake, and wherein the ratio of the micro-organism to the water, by weight, is in the range of about 1.5:1 to about 4:1 and wherein the cake is provided in an amount, by weight, of up to about 55% of the total weight of the particle; and
b) a carrier comprising a polymeric water soluble emulsifier and optionally a carbohydrate wherein the polymeric water soluble emulsifier is provided in an amount, by weight, of about 5% up to about 100% of the total weight of the carrier and the carrier is provided in an amount, by weight, of up to about 80% of the total weight of the particle.

2. The glass particle or bead as recited in claim 1 wherein the glass particle or bead is a granule having a size greater than or equal to about 400 nanometers.

3. The glass particle or bead as recited in claim 2 wherein the granule has a size in a range of about 400 nm up to about 5 mm (millimeters).

4. The glass particle or bead as recited in claim 1 wherein the flavor or fragrance is provided in an amount, by weight, of up to about 33% of the total weight of the particle.

5. The glass particle or bead as recited in claim 4 wherein the flavor or fragrance is provided in an amount, by weight, of about 12% up to about 25%.

6. The glass particle or bead as recited in claim 1 wherein the micro-organism is yeast.

7. The glass particle or bead as recited in claim 1 wherein the flavor or fragrance comprises a flavor.

8. A food composition comprising a glass bead or particle comprising: a) a plasmolysed micro-organism encapsulated flavor or fragrance wherein the plasmolysed micro-organism encapsulated flavor or fragrance comprises a viscous cake formed from a mixture of water, the flavor or fragrance comprising from about 50 to about 60% of total weight of the viscous cake, and wherein the ratio of the micro-organism to the water, by weight, is in the range of about 1.5:1 to about 4:1 and wherein the cake is provided in an amount, by weight, of up to about 55% of the total weight of the particle; and
b) a carrier comprising a polymeric water soluble emulsifier and optionally a carbohydrate wherein the polymeric water soluble emulsifier is provided in an amount, by weight, of about 5% up to about 100% of the total weight of the carrier and the carrier is provided in an amount, by weight, of up to about 80% of the total weight of the particles.

9. The food composition as recited in claim 8 wherein the food composition is selected from the group consisting of beverages, chewing gum, baked goods, candies, savory goods, and cereals.

10. The food composition as recited in claim 9 wherein the food composition is chewing gum.

11. The glass particle or bead as recited in claim 1 wherein the flavor or fragrance comprises a cooling component.

12. The glass particle or bead as recited in claim 1 wherein the flavor is selected from the group consisting of menthol and mint.

13. A method of making a glass particle or bead comprising:
i) blending in an extruder
a. a composition comprising a homogenous cake comprising:
i. a plasmolysed micro-organism;
ii. a flavor or fragrance comprising from about 50 to about 60% of the total weight of the homogeneous cake; and
iii) water

wherein the micro-organism to water ratio in the cake is provided in an amount, by weight, of about 1.5:1 to 4:1 and the flavor or fragrance is encapsulated in the plasmolysed micro-organism, with
b. a carrier comprising a polymeric water soluble emulsifier and optionally a carbohydrate; and
c. a lubricant;

ii) heating the blend to a temperature sufficient to form a molten mass;
iii) extruding the molten mass;
iv) cutting the molten mass into granules; and
v) allowing the granules to cool to form a glassy particle.

14. The glass particle or bead as recited in claim 1 wherein the glass particle or bead comprises a lubricant.

Assignees

• Firmenich & Cie

Inventors

• Bouquerand Pierre-Etienne
• Vivien Castioni Nathalie
• Koorapati Anupama
• Maio Serge
• Meyer François

Classifications

• A23L29/00

  Foods or foodstuffs containing additives (containing additives for modifying the nutritive qualities A23L33/10; containing substantially indigestive additives, e.g. dietary fibres, A23L33/21; containing additives for preservation A23B); Preparation or treatment thereof · CPC title

• A23L27/00 Primary

  Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof · CPC title

• A23L29/065

  Microorganisms (addition of bacteria for nutritional purposes A23L33/135) · CPC title

• A23L29/10 Primary

  containing emulsifiers · CPC title

• A23L27/72

  Encapsulation · CPC title