Amos Nussinovitch – Edible Capsules for Food Texture and Flavor Modification – (TTM #10769) – The researcher developed a food grade (GRAS) bead/capsule that can be produced in different sizes, textures, colors and tastes. These macro-capsules can add a ‘crunch’ to liquid-, gelled-, semi-solid and/or solid foods, enhancing their textures and introduction various additives to these foods in a way that allows changing their texture, aroma and nutritional values.
Patent Position: Provisional filed.
Scientific Article: Unpublished.
Project ID : 47-2019-10769
Biodegradable, Capsules, Acoustic response, Nutritional value
Current development stage
Experimental proof of concept
Sponsored Research with an option to License Research Results
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.
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.
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.
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.
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-madeacoustic response more common in dry products.The researcher is seeking funding, partnership or collaboration to scale up production and license the research results.
VP, BD AGTECH, FOODTECH, VETERINARY & ENVIRONMENT
HUJI, Faculty of Agricultural, Food and Environmental Quality Sciences
Biochemistry, Food Science and Nutrition