Encapsulation of food ingredients

Abstract

Oxygen sensitive oils or oils containing oil soluble oxygen sensitive substances are encapsulated in proteins which have been reacted with carbohydrates that contain reducing sugar groups. An aqueous mixture of a protein preferably casein and a carbohydrate preferably a sugar is heated within the range of 60 to 160° C. so that Maillard reaction products are formed in the aqueous mixture. The oil phase, up to 50% by weight is then emulsified with the aqueous phase to form micro encapsulated oil particles. The formation of MRP may also be done after emulsification prior to drying. The emulsions can be used as food ingredients or dried to form powders.

1 - 5 . (canceled)  
     
     
         6 . A method of forming an emulsion of an oxygen sensitive oil which includes the steps of: 
 a) preparing an aqueous mixture of a film forming protein selected from casein, soy and whey proteins, gelatine, egg albumin and hydrolysed proteins with free amino acid groups and a carbohydrate with a reducing group selected from the group consisting of monosaccharides, disaccharides, trisaccharides, oligosaccharides and glucose syrups    b) dispersing said oil in the aqueous phase.    c) homogenising the mixture to obtain an emulsion    d) heating the mixture either before step b) or after step c) at a temperature from 60° C. to 160° C. for a period to allow sufficient Maillard reaction products to form without coagulation and to provide resistance to oxidation of the oxygen sensitive oil.    
     
     
         7 . A method as claimed in  claim 6  in which additional carbohydrate is added after the emulsion is formed.  
     
     
         8 . A method as claimed in  claim 6  in which the final protein:carbohydrate ratio is between 1:4 and 4:1 by weight.  
     
     
         9 . A method as claimed in  claim 6  in which at least 10% by weight of the carbohydrate is reacted with the protein.  
     
     
         10 . A method as claimed in  claim 6  in which the protein is casein or whey protein isolate.  
     
     
         11 . A method as claimed in  claim 6  in which the carbohydrate is glucose, lactose or sucrose.  
     
     
         12 . An emulsion of an oxygen sensitive oil in which the oil phase is dispersed in an aqueous phase containing a mixture of a film forming protein selected from casein, soy and whey proteins, gelatine, egg albumin and hydrolysed proteins with free amino acid groups and a carbohydrate with a reducing group selected from the group consisting of monosaccharides, disaccharides, trisaccharides, oligosaccharides and glucose syrups in which sufficient Maillard reaction products have been allowed to form provide resistance to oxidation of the oxygen sensitive oil.  
     
     
         13 . An emulsion as claimed in  claim 12  in which the final protein:carbohydrate ratio is between 1:4 and 4:1 by weight.  
     
     
         14 . An emulsion as claimed in  claim 12  in which at least 10% by weight of the carbohydrate is reacted with the protein.  
     
     
         15 . An emulsion as claimed in  claim 12  in which the protein is casein or whey protein isolate.  
     
     
         16 . An emulsion as claimed in  claim 12  in which the carbohydrate is glucose, lactose or sucrose.  
     
     
         17 . A powder formed by drying an emulsion as claimed in  claim 12 .  
     
     
         18 . A method as claimed in  claim 7  in which the final protein:carbohydrate ratio is between 1:4 and 4:1 by weight.