The Board of Trustees of the University of Illinois
发明人:
George, Eapen,Given, Peter S.,Grover, Julie Anne,Guardiola, Lia,Padua, Graciela Wild,Wang, Yi
申请号：
AU2012242923
公开号：
AU2012242923B2
申请日:
2012.04.11
申请国别(地区):
AU
年份:
2015
代理人:
摘要：
Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation- induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.
