Novel compositions comprising carotenoids

Abstract

A novel composition for delivering carotenoids (e.g. α- and β-carotene, lycopene) and/or other physiologically active ingredients to the colon of humans after ingestion and for producing liquid food compositions insusceptible to polyphenol-protein reactions can be obtained by encapsulating said active ingredients with pectin, in particular with low-methoxylated pectin.

1 . Edible composition comprising at least 25% by weight (based on the dry weight of the total composition) of a pectin, wherein the pectin has a degree of esterification (DE) below 50%, and at least 0.2% by weight (based on the dry weight of the total composition) of a carotenoid and/or another active ingredient.  
   
   
       2 . Composition according to  claim 1 , comprising at least 50% by weight (based on the dry weight of the total composition) of pectin.  
   
   
       3 . Composition according to  claim 1 , wherein the pectin has a degree of esterification (DE) between 30 and 45% and comprises between 60 and 75% of galacturonic acid units.  
   
   
       4 . Composition according to  claim 1 , wherein the pectin is apple pectin or citrus pectin or a mixture thereof.  
   
   
       5 . Composition according to  claim 1  in the form of a dry powder.  
   
   
       6 . Composition according to  claim 1 , comprising at least 1% by weight (based on the dry weight of the total composition) of a carotenoid.  
   
   
       7 . Composition according to  claim 1 , wherein the carotenoid is selected from the group consisting of lycopene, α-carotene, β-carotene, astaxanthin, canthaxanthin, zeaxanthin, lutein, and mixtures thereof, respectively.  
   
   
       8 . Composition according to  claim 1 , further comprising 0.01-5% by weight (based on the dry weight of the total composition) of an antioxidant.  
   
   
       9 . Composition according to  claim 8 , wherein the antioxidant is α-tocopherol.  
   
   
       10 . Composition according to  claim 1 , wherein the carotenoid is dispersed in oil at a ratio (by weight) of carotenoid:oil between 1:500 and 1:2.  
   
   
       11 . Composition according to  claim 1 , wherein the carotenoid is completely or partly dissolved in oil at ratio (by weight) of carotenoid:oil between 1:1000 and 1:5.  
   
   
       12 . Composition according to  claim 1 , wherein the carotenoid is encapsulated by the pectin.  
   
   
       13 . Food comprising a composition according to  claim 12 .  
   
   
       14 . Food according to  claim 13 , which is a fruit juice or vegetable juice, sauce/puree, (dietetic) fruit or vegetable drink or (sports) drink.  
   
   
       15 . Process for the preparation of a composition comprising a carotenoid and/or another active ingredient, which process includes the following steps: 
 a) prepare an aqueous suspension comprising a pectin, wherein the pectin used has a degree of esterification (DE) below 50%,    b) add a composition comprising at least 0.5% by weight (based on the dry weight of the final composition) of a carotenoid or mixture of carotenoids, and/or other active ingredient(s) and, optionally, an oil to the suspension as prepared in step a),    c) emulsify the mixture,    d) spray the emulsion as prepared in step c) into a bath of an aqueous solution of a salt of a cation of two or more valencies,    e) separate the formed microparticles from the bath and, optionally, wash the microparticles, and    f) optionally dry the microparticles obtained in step e).    
   
   
       16 . Process according to  claim 15 , wherein the pectin used in step a) is apple pectin or citrus pectin or a mixture thereof.  
   
   
       17 . Process according to  claim 15 , wherein the salt of the cation of two or more valencies used in step d) is selected from the group consisting of calcium, magnesium and aluminium salts.  
   
   
       18 . Process according to  claim 17 , wherein the salt of the cation of two or more valencies used in step d) is a calcium salt.  
   
   
       19 . Composition comprising a pectin with a degree of esterification (DE) below 50% and a carotenoid and/or another ingredient obtainable by a process as claimed in  claim 15.