Flavor encapsulation using electrostatic atomization

Disclosed is an electrostatic spray drying process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material and the wall material, applying an electrostatic charge at the s...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	Ackerman, Jr., Thomas E, Gundlach, Michael, Bunchean, Benjamin, Su, Chin-Ping, St. Peter, Glenn R, Sobel, Robert M
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BLASTING CANDLES CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY CHEMISTRY DETERGENT COMPOSITIONS DETERGENTS DRYING DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEATING HUMAN NECESSITIES LIGHTING MECHANICAL ENGINEERING METALLURGY PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL RECOVERY OF GLYCEROL RESIN SOAPS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SOAP OR SOAP-MAKING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR RELEVANT APPARATUS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING USE OF SINGLE SUBSTANCES AS DETERGENTS WEAPONS
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Beschreibung
Zusammenfassung:	Disclosed is an electrostatic spray drying process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material and the wall material, applying an electrostatic charge at the site of atomization, and drying the atomized emulsion into an encapsulated, free-flowing powder. Applying an electrostatic charge at the site of atomization allows the spray drying to be accomplished at significantly reduced temperatures, in particular, inlet temperatures in the range of 25° C. to 110° C., and outlet temperatures in the range of 25° C. to 80° C. The low drying temperatures impart improvements in the resulting encapsulated powdered product, including better retention of volatile flavor components, a flavor profile comparable to that of the starting liquid formulation, and better hydration and dissolution in water-based applications.