Frito-Lay North America, Inc.;The Board of Trustees of the University of Illinois, a body corporate and politic of the Stat
发明人:
Eapen George,Peter S. Given, JR.,Julie Anne Grover,Lia Guardiola,Graciela Wild Padua,Yi Wang
申请号：
US15293489
公开号：
US20170027208A1
申请日:
2016.10.14
申请国别(地区):
US
年份:
2017
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.
