Method for stabilizing and preserving nutrients and products

Abstract

Abstract AN ENCAPSULATING AGENT AND A NUTRIENT AREADMIXED, AND THEN THE ENCAPSULATING AGENT IS GELATINZIED OR POLYMERIZED UNDER HIGH TEMPERATURE AND PRESSURE SO AS TO ENCAPSULATE THE NUTRIENT. THE ENCAPSULTATION ALLOWS THE NUTRIENT TO BE KEPT IN ADRY STABILIZED STATE FOR A LONG PERIOD OF TIME WITHOUT THE LOSS OF POTENCY. FURTHER THE ENCAPSULTION ALLOWS THE NUTRIENTS TO BE RELEASED INTO THE DIGESTIVE TRACT AFTER A PREDETERMINED AMOUNT OF TIME. THE DIGESTIVE TRACT SOLUBILIZES OR DIGESTS THE ENCAPSULATING AGENT THEREBY FREEING THE NUTRIENT. ENCAPSULATION IS PREFERABLY CONDUCTED USING A HEATED EXTRUDER OR EXPANDER , THE ENCAPSULATING AGENT MAY BE A HIGH PROTEIN VEGETABLE COMPOSITION, SUCH AS, WHEAT FLUOR GLUTEN, A GRAIN FLOUR OR CARBOHYDRATE FLOUR. THE NUTRIENTS MAY BE IN PARTICULATE OR LIQUID FORM AND CAN BE SUCH THINGS AS VITAMINS, AMINO ACIDS, LIPIDS, ENZYMES, INORANIC SALTS (MINERALS). ADDITTIVES SUCH AS SURFACTANTS CAN BE INCORPORTED INTO THE ADMIXTURE BEFORE THE EXTRUDING STEP.

Inventors

• 👤 S Katzen

Bibliographic Details