| 摘要 |
Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material which helps to prevent oxidation of the polyunsaturated fatty acids; and the production of a fishy taint or malodors and mal-flavors. The matrix material includes a starch component which helps to avoid a rubbery consistency and texture and promotes extrudability, and a protein component, which hardens the encapsulated product and prevents substantial smearing and dissolution during dough or batter mixing and baking. The matrix material protein content is from about 25% to about 77.5% by weight of the matrix material. The protein content of the encapsulated product is from about 15% to about 65% by weight, of the encapsulated product. |
| 主权项 |
1. An encapsulated product comprising:
a) oil droplets in an amount of 5% to 20% by weight of the encapsulated product, the oil droplets including at least one polyunsaturated fatty acid, b) a film-forming component comprising a protein that coats the oil droplets, c) a matrix material in an amount of 60% to 85% by weight of the encapsulated product, the matrix material having a protein content of 32.5% to 77.5% protein and encapsulating the film-coated oil droplets, the matrix material including:
i. a starch component in an amount of from 25% to 75% by dry weight of the matrix material, the starch component having a starch content of at least 75%, andii. a protein component in an amount of from 25% to 75% by dry weight of the matrix material, and d) an acidic antioxidant dispersed throughout the matrix material,wherein the protein content of the encapsulated product is from 24.8% to 57.2% by weight, and wherein the encapsulated product has a polyol content of 0%, forms discrete particles or pellets having a diameter of from about 0.2 mm to about 3.0 mm, has a hard texture that does not exhibit substantial smearing or dissolution when incorporated into a baked good dough or batter, and has an Oxipres stability of 6 hours to 10 hours. |
