DELIVERY OF FUNCTIONAL COMPOUNDS

• Main Authors: SEBESTA, DANA, AKASHE, AHMAD, WEST, LESLIE G, GAONKAR, ANILKUMAR GANAPATI, ZELLER, BARY LYN, LOPEZ, AMADO R, LAWRENCE, LES, HAAS, GEORGE W, WANG, YAN
• Format: Patent
• Language: English; French; German
• Published: 23.10.2013
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Functional ingredients including a modified portion are microencapsulated in an enteric matrix. The modified functional ingredient portion increases the microencapsulation efficiency and reduces undesired organoleptic properties of the microencapsulated material while providing a desired release rate. The process includes forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate.