10769

Edible Capsules For Food Texture and Flavor Modification

Nussinovitch Amos, HUJI, Faculty of Agricultural, Food and Environmental Quality Sciences, Biochemistry, Food Science and Nutrition

 

Category

Food

Keywords

Biodegradable, Capsules, Acoustic response, Nutritional value

Current development stage

Experimental proof of concept 

Collaboration Opportunity

Sponsored Research with an option to License Research Results

Background

One of the most important parameters in food is texture, though the creation of new textures in food is challenging.  Our technology can be used to create new foods with enriched acoustic properties and nutritional value.

Our Innovation

Through theoretical and practical research efforts, we have developed the ability make capsules filled with an inert or scented gas. The images below depict our capsules: on the right, hollow capsules containing a gas with a diameter of about 3-4 mm, and on the left a hollow capsule with an outer diameter of about 10 mm.

10769_image_1.jpg

Technology

In the creation of the hollow capsule, layers are formed from the outside using a novel (patent pending) method and technology that have yet to have to be described in scientific literature. This procedure allows us to determine the strength of the capsule membrane.  Such capsules containing gaseous aromas have an impressive acoustic response when added to food products such as yogurts, beverages, cereals, bubble tea, bubble wafer etc. See example below - capsules included in a chocolate-dairy product.

10769_image_2.jpg

 

All the ingredients used to make the capsules are food additives, FDA approved, Generally Recognized as Safe, and non GMO. Air capsules and other gases (such as carbon dioxide or nitrogen) and mixtures of gases can be enclosed in the capsule. We are also able to control the capsules appearance, making it transparent or colored on demand.

Opportunity

Such technological principles can be applied to produce a variety of aesthetic, edible, hollow capsules in different sizes, textures, colors and tastes.  These capsules can then be incorporated into liquid, gel and semi-solid and/or solid-foods, enhancing their textures, and introducing various additives to these foods in a way that allows changing their texture, aroma and nutritional values.  The macro-capsules are made up of affordable, widely available materials. Production of such capsules in varying sizes could enrich "wet" food products with a tailor-made acoustic response more common in dry products.  The researcher is seeking funding, partnership or collaboration to scale up production and license the research results.

 

 

Contact for more information:

Ilya Pittel
VP, BD AGTECH, FOODTECH, VETERINARY & ENVIRONMENT
+972-2-6586693
Contact ME: