Encapsulation of food ingredients supplements and pharmaceuticals

摘要

Abstract This invention relates to a composition comprising the reaction products of a mixture comprising: (a) an aqueous solution of at least one protein comprising free amino groups selected from the group consisting of casein, soy, whey, gelatine, egg, albumin, proteins from algal, yeast or fungal sources, and hydrolysed versions thereof, and/or at least one lipid comprising free amino groups, including fats, waxes and sterols selected from the group consisting of vegetable oil, fish oil and animal fats and mixtures thereof; and (b) at least one carbohydrate which contains a reducing sugar group, selected from the group consisting of, monosaccharide, disaccharide, trisaccharide, oligosaccharide, maltodextrin, resistant maltodextrins, starch, starch derived materials, glucose syrup, glucose syrup solids and honey; wherein the said at least one protein and/or at least one lipid, are reactive to the said at least one carbohydrate, such that when the mixture is heated for a period to allow sufficient Glycation to occur without coagulation and dried, the composition is adapted for rehydration and formation of an encapsulant of oxygen sensitive oils and oxygen sensitive oil soluble bioactives.