Use whey proteins to microencapsulate ingredients

Dry cake mixes, instant puddings, sauces and soups are convenient products for consumers because they are easy to store and prepare. Milkfat is a desirable ingredient in these applications, but it can't be used in its traditional form. Microencapsulating milkfat might be an alternative solution.

Encapsulation protects ingredients from the surrounding environment and food matrix. It doesn't allow volatile components to evaporate and inhibits the premature activation of additives. Encapsulated ingredients can facilitate the development of new products, but the materials used to encapsulate ingredients and additives must be able to withstand processing conditions themselves.

Scientists at the University of California (Department of Food Science and Technology, Davis, CA 95616) found that whey proteins have a number of the physiochemical properties needed as encapsulating materials, especially when a common encapsulation process, such as spray drying, is used. They've investigated the microencapsulating properties of modified and unmodified whey proteins and whey protein fractions. They used these alone as concentrates or isolates and in combination with lactose, maltodextrins, corn syrup solids and other carbohydrates.

Investigators have patented a whey-based microencapsulation process and want to license the technology. They microencapsulated milkfat in whey proteins using the spray-drying technique. The milkfat concentration in the particles reached 75%. The product can be stored for a year at 25 C to 50 C without incurring detectable oxidation. Whey protein isolates have been used to encapsulate orange oil essence with loads up to 30%. Researchers have achieved retention rates of nearly 90% (the percent of core material encapsulated compared with its original concentration in the emulsion slurry).

Patent. 5,601,760-Milk derived whey protein-based microencapsulating agents and a method of use. Issued Feb. 11, 1997. Inventor: Moshe Rosenberg. Assigned to The Regents of the University of California. Patent discusses whey as encapsulating agents and a process for microencapsulation.

Further information. Moshe Rosenberg; phone: [phone]; fax: [phone]. Licensing: Robert Fissell, University of California, Office of Technology Transfer, 1320 Harbor Bay Parkway, Suite 150, Alameda, CA 94502; phone: [phone]; fax: [phone]; url: http://www.ucop.edu/ott.