Encapsulated acid and food product including same

Abstract

A fat-encapsulated acid is rinsed with water to reduce the amount of residual acid that is not encapsulated in the fat. The encapsulating fat has a predetermined melting point and the water has a temperature lower than the melting point of the fat. The rinsing reduces or eliminates damage to food packaging that can be caused by un-rinsed fat-encapsulated acid.

1 . A method of producing an encapsulated acid suitable for use in food products, comprising: rinsing a fat-encapsulated acid with water to reduce the amount of acid that is not encapsulated in the fat, wherein the fat has a predetermined melting point, and wherein the water has a temperature lower than the melting point of the fat.  
   
   
       2 . The method of  claim 1 , further comprising the step of rinsing the fat-encapsulated acid multiple times.  
   
   
       3 . The method of  claim 1 , further comprising the step of rinsing the fat-encapsulated acid with water to substantially eliminate the amount of acid that is not encapsulated in the fat.  
   
   
       4 . The method of  claim 1 , further comprising the step of measuring the pH of the water with which the fat-encapsulated acid was rinsed.  
   
   
       5 . The method of  claim 1 , further comprising the step of drying the fat-encapsulated acid after rinsing.  
   
   
       6 . The method of  claim 1 , wherein the acid is one or more acids selected from the group consisting of citric acid, lactic acid, acetic acid, malic acid, phosphoric acid, fumaric acid, adipic acid, propionic acid, sorbic acid, and succinic acid.  
   
   
       7 . The method of  claim 1 , wherein the fat comprises hydrogenated vegetable oil.  
   
   
       8 . The method of  claim 1 , wherein the predetermined melting point of the fat is higher than 30° C.  
   
   
       9 . A method of producing a microwave food product, comprising 
 rinsing a fat-encapsulated acid with water to reduce the amount of acid that is not encapsulated in the fat, wherein the fat has a predetermined melting point, and    wherein the water has a temperature lower than the melting point of the fat;    suspending the fat-encapsulated acid in a slurry, wherein the slurry further comprises oil;    combining the slurry with a food product; and    packaging the slurry and food product in a microwaveable package.    
   
   
       10 . The method of  claim 9 , further comprising the step of rinsing the fat-encapsulated acid multiple times.  
   
   
       11 . The method of  claim 9 , further comprising the step of rinsing the fat-encapsulated acid with water to substantially eliminate the amount of acid that is not encapsulated in the fat.  
   
   
       12 . The method of  claim 9 , further comprising the step of drying the fat-encapsulated acid after rinsing.  
   
   
       13 . The method of  claim 9 , wherein the acid is one or more acids selected from the group consisting of citric acid, lactic acid, acetic acid, malic acid, phosphoric acid, fumaric acid, adipic acid, propionic acid, sorbic acid, and succinic acid.  
   
   
       14 . The method of  claim 9 , wherein the fat comprises hydrogenated vegetable oil.  
   
   
       15 . The method of  claim 9 , wherein the slurry further comprises one or more of the following: salt and flavoring.  
   
   
       16 . The method of  claim 9 , wherein the food product is popcorn.  
   
   
       17 . The method of  claim 9 , wherein the microwaveable package is a popcorn container.  
   
   
       18 . The method of  claim 9 , wherein the predetermined melting point of the fat is higher than 30° C.  
   
   
       19 . A composition comprising a fat-encapsulated acid, wherein the fat has a predetermined melting point, wherein the fat-encapsulated acid has been rinsed at least once with water having a temperature lower than the melting point of the fat, so that acid not encapsulated in fat is substantially reduced from the composition.  
   
   
       20 . The composition of  claim 19 , wherein the fat-encapsulated acid has been rinsed multiple times.  
   
   
       21 . The composition of  claim 19 , wherein the fat-encapsulated acid has been rinsed with water to substantially eliminate the amount of acid that is not encapsulated in the fat.  
   
   
       22 . The composition of  claim 19 , wherein the acid is one or more acids selected from the group consisting of citric acid, lactic acid, acetic acid, malic acid, phosphoric acid, fumaric acid, adipic acid, propionic acid, sorbic acid, and succinic acid.  
   
   
       23 . The composition of  claim 19 , wherein the fat comprises hydrogenated vegetable oil.  
   
   
       24 . The composition of  claim 19 , wherein the composition has been dried.  
   
   
       25 . The composition of  claim 19 , wherein the predetermined melting point of the fat is higher than 30° C.  
   
   
       26 . A food product capable of being heated in a microwave oven, comprising a fat-encapsulated acid, the fat having a predetermined melting point, wherein the fat-encapsulated acid has been rinsed with water having a temperature lower than the melting point of the fat, so that acid not encapsulated in a fat is substantially eliminated from the food product.  
   
   
       27 . The product of  claim 26 , wherein the fat-encapsulated acid has been rinsed multiple times.  
   
   
       28 . The product of  claim 26 , wherein the fat-encapsulated acid has been rinsed with water to substantially eliminate the amount of acid that is not encapsulated in the fat.  
   
   
       29 . The product of  claim 26 , wherein the acid is one or more acids selected from the group consisting of citric acid, lactic acid, acetic acid, malic acid, phosphoric acid, fumaric acid, adipic acid, propionic acid, sorbic acid, and succinic acid.  
   
   
       30 . The product of  claim 26 , wherein the fat comprises hydrogenated vegetable oil.  
   
   
       31 . The product of  claim 26 , further comprising the step of drying the encapsulated acid after rinsing.  
   
   
       32 . The product of  claim 26 , wherein the slurry further comprises one or more of the following: salt and flavoring.  
   
   
       33 . The product of  claim 26 , wherein the food product is popcorn.  
   
   
       34 . The product of  claim 26 , wherein the predetermined melting point of the fat is higher than 30° C.