Natural yeast wall for encapsulation
a new micro-encapsulation technology for the food ingredient
industry.
British biotechnology company Fluid Technologies this week unveiled a new micro-encapsulation technology for the food ingredient industry.
Micap is a patented technology based around the encapsulation of liquid active ingredients using the natural wall of yeast cells to provide a protection against evaporation, extrusion, oxidation and light, as well as providing, the company reports, an easy to use concentrated fine powder.
Encapsulation of ingredients is used for a number of reasons, including: the protection of volatile flavours during processing; improving shelf-life and stability; and improving handling during production.
Fluid Technologies maintains that solubility can be an issue, as some encapsulates will not stay in tact in aqueous environments or some encapsulates are not robust enough to withstand high temperatures and pressure. In addition, many are not considered natural, in a market place where the pressure to provide food that is less processed and close to nature is increasingly popular.
Micro-encapsulation using the pre-formed wall of yeast cells has obvious advantages, claims the company. Years of evolution have created a capsule that protects the inside of the yeast from the "trials" of the environment. This offers the user wishing to protect ingredients, Fluid Technologies adds, an ideal capsule to protect against high temperatures, the effects of the sun, pressure, water and degradation in air.
The company has patented a process to place the ingredients into the capsule. The diffusion of actives through the cell wall and membrane is carefully controlled using a defined temperature and time, in a pre-determined solution mix. The resulting mixture is then separated and spray dried to create a non-sticky, free flowing powder with an average particle size of approximately 30 microns, each particle containing many hundreds of individual yeast, packed with flavour.
The range of actives that can be incorporated is extensive, although the technology lends itself best to small lipophilic molecules such as essential oils.
For food ingredients, like flavours, release takes place in the mouth as flavour diffuses from the yeast capsules causing an intense taste to be perceived. The average encapsulation of flavour is 30 per cent w/w, though higher levels are achieved depending on individual ingredient.
