Methods of Flavor Encapsulation and Matrix-Assisted Concentration of Aqueous Foods and Products Produced Therefrom

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.

主权项

1. An improved method for encapsulating flavors in which a prolamin is dissolved to form a prolamin solution, a flavoring is mixed with the prolamin solution to form a mixed solution, and the mixed solution is dried to form a powder comprising prolamin-encapsulated flavoring, wherein the improvements comprise:
a) dissolving said flavoring in an alcohol solution prior to mixing said flavoring with said prolamin solution; and b) drying said mixed solution using a two-phase drying process to form said powder comprising prolamin-encapsulated flavoring.