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WO2014078347A1 - Additifs alimentaires à libération active - Google Patents

Additifs alimentaires à libération active Download PDF

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Publication number
WO2014078347A1
WO2014078347A1 PCT/US2013/069791 US2013069791W WO2014078347A1 WO 2014078347 A1 WO2014078347 A1 WO 2014078347A1 US 2013069791 W US2013069791 W US 2013069791W WO 2014078347 A1 WO2014078347 A1 WO 2014078347A1
Authority
WO
WIPO (PCT)
Prior art keywords
food additive
utensil
food
oral implant
release
Prior art date
Application number
PCT/US2013/069791
Other languages
English (en)
Inventor
Michael H. BAYM
Roderick A. Hyde
Jordin T. Kare
Eric C. Leuthardt
Elizabeth A. Sweeney
Lowell L. Wood, Jr.
Original Assignee
Baym Michael H
Hyde Roderick A
Kare Jordin T
Leuthardt Eric C
Sweeney Elizabeth A
Wood Lowell L Jr
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US13/675,940 external-priority patent/US9462822B2/en
Priority claimed from US13/675,935 external-priority patent/US9357865B2/en
Priority claimed from US13/675,942 external-priority patent/US20140134298A1/en
Application filed by Baym Michael H, Hyde Roderick A, Kare Jordin T, Leuthardt Eric C, Sweeney Elizabeth A, Wood Lowell L Jr filed Critical Baym Michael H
Publication of WO2014078347A1 publication Critical patent/WO2014078347A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof

Definitions

  • This disclosure relates to food additives. More specifically, this disclosure relates to food additives and systems and methods for actively releasing the contents of the food additives.
  • Inhaling aromatic compounds while consuming food or drink can affect the consumer's perception of the quantity and/or quality of the consumed food or drink. In some instances, inhaling the aromatic compounds can satiate a consumer and potentially lower consumption, leading to health benefits.
  • the food additives may be contained within an encapsulation layer.
  • the encapsulation layer may be configured to release the food additives in response to being exposed to energy provided by an activation source proximate to the food additives.
  • the activation source may be
  • the activation source can be manually controlled by a consumer, can be controlled based on conditions near the food additives, or can be programmed with a release schedule that defines how and when food additives are to be released.
  • the encapsulation layer can be configured to release the food additives upon exposure to particular conditions, for example, conditions that may be found in a consumer's mouth.
  • multiple distinct food additives can be contained within separate layers of a multi-layered encapsulation, and each layer of the encapsulation may have distinct properties.
  • multiple distinct food additives, each contained within separate encapsulation layers with distinct properties can be introduced to the consumer at the same time.
  • the distinct properties of the encapsulation layers provide for the food additives to be released at a range of times and/or in response to a variety of conditions.
  • food additives can be incorporated into food products during processing and/or packaging of the food products.
  • the food additives can be packaged and sold to be added to food products by the consumer.
  • the food additives can be packaged with an activation source and instructions for use.
  • software or a link to software can be provided to the consumer along with the food additive, and/or the activation source in a single package.
  • Figure 1 A illustrates a cross section of an example of an encapsulated food additive or food additive agent.
  • Figure 1 B illustrates a cross section of an example of multiple food additives or food additive agents encapsulated in a multi-layered encapsulation.
  • Figure 2A illustrates a cross section of an example of an encapsulated food additive or food additive agent including an identification tag.
  • Figure 2B illustrates a cross section of an example of an encapsulated food additive or food additive agent including an identification tag.
  • Figure 3A illustrates an example of a food product including a food additive uniformly mixed throughout a food portion.
  • Figure 3B illustrates an example of a food product including a food additive concentrated at a particular location within a food portion.
  • Figure 3C illustrates an example of a food product including a food additive distributed in a pattern throughout a food portion.
  • Figure 4A illustrates an example of an eating utensil including an activation source.
  • Figure 4B illustrates a block diagram of the components of an exemplary eating utensil.
  • Figure 4C illustrates an example of an eating utensil including an activation source, an output mechanism, and a control mechanism.
  • Figure 5A-5C illustrate various embodiments of an oral implant including an activation source.
  • Figure 6A illustrates a package including a container of encapsulated food additive or food additive agent and an activation source.
  • Figure 6B illustrates a package including a container of encapsulated food additive or food additive agent and an activation source, the package having a pointer to a downloadable release schedule printed on the packaging.
  • Figure 6C illustrates a package including a container of encapsulated food additive or food additive agent, an activation source, and removable media containing a release schedule.
  • Aromatic compounds can enter the nasal cavity via two routes. Aromas that are inhaled through the nose enter the nasal cavity via the orthonasal pathway. Aromas are also released into the nasal cavity during the process of chewing and swallowing food and/or drink; the pathway that these aromas follow is called the retronasal pathway. Aromatic compounds delivered to the nasal cavity via these two different routes stimulate different sectors of the brain. For example, aromatic compounds delivered via the orthonasal route activate brain regions associated with the anticipation of eating and desire to consume food. On the other hand, aromatic compounds delivered via the retronasal route activate brain regions associated with the sense of reward that comes from eating food. The former may cause a person to feel hungry and possibly eat more than necessary while the latter may cause a feeling of satiation and therefore the person may eat less, potentially leading to health benefits.
  • food additives that produce aromatic compounds can be encapsulated such that the timing and/or location of their release can be controlled.
  • a food additive or food additive agent may be
  • the encapsulated food additives can be included in a food product by a manufacturer. In other embodiments, the encapsulated food additives can be provided to the end user or consumer and can be added to food products prior to consumption. In some embodiments, multiple distinct food additives or food additive agents can be contained within separate layers of a multi-layered encapsulation, each layer of the encapsulation may have distinct properties. In other embodiments, multiple distinct food additives or food additive agents, each contained within separate encapsulation layers with distinct properties, can be introduced to the consumer at the same time. The distinct properties of the encapsulation layers provide for the food additives to be released at a range of times and/or in response to a variety of conditions.
  • the food additives or food additive agents can be released from their encapsulated state upon exposure to energy from an activation source.
  • an activation source may be coupled with a utensil body and configured to expose at least one encapsulated food additive to energy so as to release the food additive from its encapsulated state.
  • the timing and/or location of releasing the food additives may be controlled by a consumer or may be preset according to a release schedule.
  • the activation source may be coupled with an oral implant body.
  • a computing device may include a processor such as a
  • the processor may include a special purpose processing device such as application-specific integrated circuits (ASIC), programmable array logic (PAL), programmable logic array (PLA), programmable logic device (PLD), field programmable gate array (FPGA), or other customizable and/or programmable device.
  • ASIC application-specific integrated circuits
  • PAL programmable array logic
  • PLA programmable logic array
  • PLD programmable logic device
  • FPGA field programmable gate array
  • the computing device may also include a machine-readable storage device such as non-volatile memory, static RAM, dynamic RAM, ROM, CD-ROM, disk, tape, magnetic, optical, flash memory, or other machine-readable storage medium.
  • Various aspects of certain embodiments may be implemented using hardware, software, firmware, or a combination thereof.
  • FIG. 1A illustrates a cross section of an example of a food additive 102 (or a food additive agent) and an encapsulation layer 104.
  • the term “food additive” may be understood to refer to a "food additive agent” in some embodiments.
  • the term “food additive” may be used in some instances to refer to both an aroma-producing food additive or a food additive agent and its surrounding encapsulation layer.
  • the food additive 102 as described above, can be configured to produce an aroma when released from encapsulation.
  • Aroma producing food additives may comprise esters, linear or cyclic terpenes, aromatic compounds, amines, alcohols, aldehydes, ketones, lactones, thiols, or the like.
  • the food additive 102 or food additive agent is configured to change the odor, aroma, taste, texture, temperature, and/or color of a food product when released.
  • the food additive 102 or food additive agent comprises a chemical selected to stimulate (or to block) a taste receptor; it may affect sweet, bitter, sour, salty, or umami taste sensations.
  • the food additive 102 may be configured to cause a consumer of the food product to be satiated.
  • a satiety inducing food additive may comprise an odorant such as isoamyl acetate, aromas indicative of foods such as peppermint, bananas, green apples, sweeteners, or the like. Appetite reducing food additives may induce foul or unpleasing tastes or odors.
  • the food additive 102 may be configured to increase a consumer's appetite.
  • the food additive 102 may be configured to increase the shelf life of a food product by providing a boost to the food product's natural aroma level that typically declines as the product ages.
  • the food additive 102 may be an emulsion or mixture of various particular food additives or food additive agents.
  • the food additive 102 may include bacteria, enzymes, or other naturally occurring or synthetic agents.
  • bacteria that naturally occurs in a consumer's mouth and contributes to retroaromas can be included with one or more aroma-based flavorings formulated to stimulate the retronasal olfaction. The increased bacteria can lead to a longer lasting effect as the retroaromas tend to linger longer when naturally produced by bacteria in the mouth.
  • the food additive 102 or food additive agent is enclosed in an encapsulation layer 104.
  • the encapsulation layer 104 can be configured to release the food additive 102 or food additive agent upon exposure to particular conditions.
  • the encapsulation layer 104 may comprise a reactive liposphere or liposome, an acoustically reactive liposphere or liposome, a microbubble, an electromagnetic energy absorber, or the like.
  • the food additive 102 may be stored in the encapsulation layer 104 under pressure. In such embodiments, the food additive 102 may be more widely distributed when it is released from the encapsulation layer 104 based on the pressure difference.
  • the encapsulation layer 104 is configured to release the food additive 102 when exposed to energy from an activation source.
  • the encapsulation layer 104 may comprise a material that has an acoustic resonance matching an ultrasonic frequency emitted by the activation source.
  • the encapsulation layer 104 may comprise a material that has a resonance that matches an electromagnetic frequency emitted by the activation source.
  • the encapsulation layer 104 may be configured to release the food additive 102 in response to the activation source emitting energy at a particular frequency value.
  • the encapsulation layer 104 may be configured to release the food additive 102 in response to the activation source emitting energy within a particular frequency range. In other embodiments, the
  • encapsulation layer 104 may be configured to release the food additive 102 in response to the activation source emitting energy at a plurality of frequency values or within a plurality of frequency ranges.
  • the encapsulation layer 104 may be configured to release the food additive 102 in response to various frequency values or a frequency within a frequency range or plurality of frequency ranges to accommodate being used with various activation sources.
  • the encapsulation layer 104 may be sensitive to the intensity of the energy emitted by the activation source. In such embodiments, the encapsulation layer 104 may be configured to release the food additive 102 in response to the activation source emitting energy at a particular source intensity, within a particular source intensity range, or at a plurality or source intensities. The encapsulation layer 104 may be configured to release the food additive 102 in response to various source intensities in order to accommodate being used with various activation sources.
  • Figure 1 B illustrates a cross section of an example of multiple food additives or food additive agents encapsulated in a multi-layered encapsulation.
  • a second encapsulation layer 1 14 may be encapsulated within a first encapsulation layer 104.
  • each layer of the multi-layer encapsulation may be configured to release its contents in response to a respective form, frequency, and/or intensity of energy emitted by the activation source or other environmental conditions.
  • the second encapsulation layer 1 14 may be configured to release the encapsulated food additive 1 12 or food additive agent at a point in time after the second encapsulation layer 1 14 has been released from the first encapsulation layer 104.
  • the second encapsulation layer 1 14 is configured to release the food additive 1 12 or food additive agent upon exposure to ambient air. In other embodiments, the second encapsulation layer 1 14 is configured to release the food additive 1 12 upon exposure to particular conditions within a consumer's mouth.
  • the particular conditions within a consumer's mouth may include: the presence of a particular chemical, the presence of a particular pH level, the presence of a pH level within a particular range, a particular temperature, a temperature within a particular range of temperatures, a particular humidity level, or the like.
  • the activation source may be programmed to release the contents of the first encapsulation layer 104 and the second
  • the first encapsulation layer 104 may be configured to release its contents (e.g., a food additive 102 and/or a second encapsulation layer 1 14) in response to the activation source emitting energy at a first frequency value, while the second encapsulation layer 1 14 is configured to release its contents (e.g., a food additive 1 12) in response to the activation source emitting energy at a second frequency value different from the first frequency value.
  • contents e.g., a food additive 102 and/or a second encapsulation layer 1 14
  • the second encapsulation layer 1 14 is configured to release its contents (e.g., a food additive 1 12) in response to the activation source emitting energy at a second frequency value different from the first frequency value.
  • the first encapsulation layer 104 and the second encapsulation layer 1 14 may each be configured to release its respective contents in response to a respective emission from the activation source, the first emission having characteristics different from the second emission.
  • the emission may be one of, for example: energy at a particular frequency, energy at a frequency within a range of frequencies, energy at a particular intensity, or an intensity within a range of intensities.
  • a mixture of various encapsulated food additives may be used to much the same effect as a multi-layered
  • encapsulation For example, a mixture of two different encapsulated food additives, each being configured to release its food additive contents in response to a unique emission from the activation source or other environmental condition. Moreover, a mixture of encapsulated food additives may give greater control over when and where the food additives are released from encapsulation. In some embodiments, a set release schedule for each of the food additives in the mixture may be used to create a desired effect.
  • FIG. 2A illustrates a cross section of an example of an encapsulated food additive 102 or food additive agent including an identification tag 202.
  • the identification tag 202 may be incorporated into the encapsulation layer 104 and used to track food additives prior to being released from encapsulation.
  • the identification tag 202 may be, for example, a radio-frequency identification (RFID) tag, an odorant, or a fluorescent molecule.
  • RFID tag may be microscopic and edible.
  • the identification tag 202 may wirelessly communicate with (or be otherwise trackable by) an activation source, a personal computer, or other device. Being able to track the encapsulated food additives may lead to more precision in releasing the food additives and therefore better results.
  • RFID radio-frequency identification
  • Figure 2B illustrates a cross section of an example of an encapsulated food additive 102 or food additive agent including an identification tag 202.
  • the identification tag 202 may be incorporated into the food additive 102 or food additive agent. Incorporating the identification tag 202 into the food additive 102 or food additive agent may allow the food additive 102 to be precisely tracked before and/or after being released from encapsulation.
  • the encapsulation layer 104 may provide a barrier to detecting the identification tag 202 and therefore the presence of the food additive 102 or food additive agent may only be detected after being released from encapsulation.
  • Encapsulated food additives and food additive agents may be provided to consumers in many forms.
  • food additives may be incorporated into food products by a food product manufacturer during the processing of food products or prior to packaging a food product.
  • food additives may be packaged and provided to consumers independently of a food product.
  • the food additive may be configured to be added to a food product prior to or after a cooking/preparation process.
  • Figures 3A, 3B, and 3C illustrate an example of a food product including a food additive as discussed herein.
  • the food product of examples of Figure 3A, 3B, and 3C may each include a food portion 302 and a food additive.
  • the food portion 302 may be, for example, a liquid, a solid, a gel, a suspension, or the like.
  • the food additive may be uniformly mixed throughout the food portion, as shown for example in Figure 3A.
  • the food additive may be concentrated at a particular location within the food portion 302, as shown, for example, as a concentration 304 in Figure 3B.
  • the food additive may be concentrated, for example, near the surface of the food portion, near the center of the food portion, within a particular sub-region of the food portion, near (or away from) the opening section of a container holding the food portion, or in any other location that fits with the purpose of the food additive. For example, if the purpose of the food additive is to satiate a consumer after a certain caloric intake, the food additive may be concentrated at a point where that caloric intake would be met.
  • the food additive may be distributed in a pattern throughout the food portion 302. For example, the food additive may be distributed as stripes 306a-306n through the food portion, as shown in the example of Figure 3C.
  • the encapsulation layer surrounding food additives or food additive agents may be configured to release the food additive or food additive agent in response to being exposed to energy provided by an activation source.
  • the activation source may be incorporated into an eating utensil.
  • the activation source may be incorporated into an oral implant or other device in or near the user's mouth.
  • FIG. 4A illustrates an example of an eating utensil including an activation source.
  • the eating utensil 400 includes a utensil body 402 and an activation source 404.
  • the utensil body 402 may be a spoon, a fork, a knife, a spork, a chopstick, a bowl, a plate, a drinking straw, or the like.
  • the activation source 404 may be coupled with the utensil body 402 and configured to expose encapsulated food additives or food additive agents to energy so as to release the food additives or food additive agents from encapsulation.
  • the activation source 404 may be an ultrasonic source, an electromagnetic source, a radio frequency source, an infrared source, a near infrared source, or the like.
  • the ultrasonic source may comprise an ultrasonic transducer configured to emit energy at a particular ultrasonic frequency.
  • the ultrasonic transducer may be configured to emit energy at various ultrasonic frequencies within a range of ultrasonic frequencies and/or with varying intensity.
  • the electromagnetic source may emit energy in various spectrums and intensities. For example, the electromagnetic source may emit energy in a visible spectrum, a terahertz spectrum, a microwave spectrum, and an ultraviolet spectrum, to name a few.
  • FIG. 4B illustrates a block diagram of the components of an example eating utensil 400.
  • the eating utensil 400 may include, in addition to the activation source 404, a power source 406, a processor 408, a memory 410, a sensor or sensors 412, a communication system 414, a control mechanism 418, and/or an output mechanism 420, among other components, all interconnected by an interconnect 416.
  • the power source 406 may be a battery or the like.
  • the battery may be rechargeable and/or replaceable.
  • the power source 406 may be an energy harvesting power supply.
  • the energy harvesting power may harvest mechanical energy, for example, when the consumer moves the utensil 400 to or from the mouth, or when the consumer bites onto a utensil or an oral implant.
  • processor 408 may be a
  • the processor 408 may include a special purpose processing device such as an ASIC, PAL, PLA, PLD, FPGA, or other customized or programmable device. In some
  • the processor may execute instructions which cause the activations source to expose the encapsulated food additives or food additive agents to energy.
  • the instructions may include determining when to cause the activation source 404 to emit energy based on a release schedule.
  • memory 410 may include a non-transitory computer readable medium, such as a non-volatile memory, static RAM, dynamic RAM, ROM, CD-ROM, disk, tape, magnetic, optical, flash memory, or other computer readable storage medium.
  • memory 410 is configured to store a data structure representing a release schedule 422.
  • the eating utensil may include a variety of sensors 412.
  • the eating utensil 400 may include a sensor 412, for example a proximity sensor, to determine the position of the eating utensil relative to the consumer's mouth.
  • the eating utensil 400 may include a proximity sensor, or the like, to determine a location of the utensil within a consumer's mouth.
  • the proximity sensor may be configured to determine a relative motion of the eating utensil, for example when the eating utensil is approaching the consumer's mouth.
  • the proximity sensor may be configured to determine the relative position of the eating utensil to another body part of the consumer, for example the consumer's nose. In yet another embodiment, the proximity sensor may be configured to determine whether the consumer has placed the eating utensil within the consumer's mouth and whether the consumer's mouth has closed.
  • the eating utensil may include a photosensor to determine whether the eating utensil is within the mouth, or the eating utensil or oral implant may use the photosensor to determine closure of the mouth.
  • the eating utensil or oral implant may use an ultrasonic transducer (optionally the same as used for energy delivery to the encapsulated food additive) to determine proximity to a food product or to body parts.
  • the eating utensil or oral implant may use a RFID sensor to read RFID tags associated with the food additive.
  • the eating utensil or oral implant may use a photosource and detector to detect fluorescent tags associated with the food additive.
  • the eating utensil 400 may include a sensor 412 that may be configured to determine contact of the utensil body 402 with a surface of the consumer's mouth.
  • the sensor 412 may be a capacitive sensor, a pressure sensor, or the like configured to detect contact with the consumer's mouth.
  • the sensor 412 may be configured to determine contact with the consumer's tongue, lip, tooth, or another interior surface of the consumer's mouth, for example.
  • the sensor 412 may be coupled with a counter to determine the number of times a certain action has been performed by the consumer.
  • the counter may be configured to count the number of time the consumer has placed the utensil body 402 in the consumer's mouth.
  • the eating utensil 400 (or an oral implant) may include a sensor 412 configured to track the location of an encapsulated food additive.
  • the eating utensil 400 may include a sensor 412
  • the senor 412 may be configured to determine whether an encapsulated food additive is in contact with the utensil body 402 or the position of the encapsulated food additive relative to the utensil body 402, for example, whether the encapsulated food additive is at a particular distance from the utensil body 402.
  • the eating utensil may include a sensor 412, such as an accelerometer, to detect a consumer's motion while using the eating utensil 400.
  • the sensor 412 may be configured to determine when the consumer is engaging in an eating or a drinking motion.
  • the activation source 404 may be configured to emit energy based on what the sensor 412 detects and thereby cause the food additive or food additive agent to be released.
  • the sensor 412 may be configured to determine a quantity of food a person has consumed over a period of time and use this information to control the release of a food additive or food additive agent from encapsulation.
  • the sensor 412 may be configured to sense the quantity of food consumed by the consumer, for example, the mass, volume, or the like. Release schedules based on the quantity of food consumed, among other types of release schedules, are discussed in more detail below.
  • the eating utensil may include a communication system 414 configured to receive and/or update a release schedule.
  • the communication system 414 may be configured to communicate with a computer system, an external database, external sensors, or external control device or system.
  • the communication system 414 may be a wireless communication system, such as a BluetoothTM, Wi-Fi, or other radio frequency (RF) communication system.
  • the communication system 414 may be a wired communication system.
  • the communication system 414 may be an optical communication system, such as an infrared or visible spectrum
  • the communication system 414 may include a physical media device and a consumer may use physical media to communicate with the eating utensil 400.
  • the physical media may be removable media such as optical discs (e.g., Blu-ray discs, DVDs, CDs), memory cards (e.g., Compact Flash card, Secure Digital card, Memory Stick), floppy disks, Zip disks, magnetic tapes, or a single in-line memory module (SIMM).
  • optical discs e.g., Blu-ray discs, DVDs, CDs
  • memory cards e.g., Compact Flash card, Secure Digital card, Memory Stick
  • floppy disks e.g., Zip disks, magnetic tapes, or a single in-line memory module (SIMM).
  • the eating utensil may include a control an output mechanism 420.
  • the output mechanism 420 may be configured to notify the consumer of certain events. For example, the output mechanism 420 may notify the consumer that the activation source 404 has emitted energy to release a food additive. Additionally, the output mechanism 420 may be used to provide feedback to the consumer in the process of programming a release schedule, as discussed in more detail below. According to various embodiments, the output mechanism 420 may provide feedback to the consumer as haptic vibration, text or images on a display, or audio, for example.
  • the eating utensil may include a control mechanism 418.
  • the control mechanism 418 may be configured to allow the consumer to control the operation of elements of the eating utensil 400 including, for example, the activation source 404.
  • the control mechanism 418 may be configured to allow the consumer to control the operation of elements of the eating utensil 400 including, for example, the activation source 404.
  • the control mechanism 418 may be configured to allow the consumer to control the operation of elements of the eating utensil 400 including, for example, the activation source 404.
  • the control mechanism 418 may be configured to allow the consumer to control the operation of elements of the eating utensil 400 including, for example, the activation source 404.
  • the control mechanism 418 may be configured to allow the consumer to control the operation of elements of the eating utensil 400 including, for example, the activation source 404.
  • the control mechanism 418 may be configured to allow the consumer to control the operation of elements of the eating utensil 400 including, for example
  • control mechanism 418 may be configured to allow a consumer to download or upload a release schedule from or to a database of shared release schedules.
  • control mechanism 418 may be embedded in the eating utensil or may be external to the eating utensil and configured to communicate with the eating utensil, for example through communication system 414.
  • the control mechanism 418 may comprise a release element, a start element, a selection element, and/or a recording element.
  • the release element is configured to allow a consumer to initiate the activation source 404 by activating the release element.
  • the activation source 404 exposes the encapsulated food additives to energy in order to release the food additive or food additive agents.
  • the start element may operate in a similar fashion.
  • the activation source 404 may begin to expose the encapsulated food additives or food additive agents according to a release schedule.
  • the recording element may be configured to allow a consumer to record a custom release schedule.
  • the recorded release schedule may be shared with other consumers by uploading the release schedule to a database of shared release schedules.
  • Figure 4C illustrates an example of an eating utensil 400 including an activation source 404, an output mechanism 420, and a control mechanism.
  • the output mechanism 420 is represented as an LCD display.
  • the control mechanism is shown as a collection of elements 432, 434, and 436.
  • Element 432 may be, for example, a release element or a start element as discussed above
  • element 434 may be a recording element
  • element 436 may be a selection element.
  • the selection element 436 in the example of Figure 4C allows a consumer to scroll through and select from a menu displayed on the LCD output mechanism 418.
  • an oral implant or other orally placed device, may be fitted with an activation source and other components as described with regard to the eating utensil above.
  • Figures 5A-5C illustrate various embodiments of an oral implant including an activation source.
  • an oral implant may be any orally placed device whether permanently, semi-permanently, or temporarily implanted so as to be removable.
  • the oral implant may be custom fit, for example by a dentist, or may be available in various predetermined sizes to fit a range of consumers.
  • the oral implant includes an implant body 502, an activation source 504, and a control mechanism 506.
  • the implant body 502 may be
  • the implant body may be a dental bridge structure or a dental cap.
  • the implant body 502 of the oral implant may be in the form of a removable device, such as a retainer or tooth guard, configured to be held in place by a consumer's teeth.
  • the oral implant may be configured to be held in place by a consumer's tongue, for example as illustrated in Figure 5C.
  • an oral implant embodiment may also include a control mechanism.
  • the control mechanism in an oral implant embodiment may be configured to be activated by physical contact with a surface of a consumer's mouth.
  • the control mechanism may be activated by contact with the surface of a consumer's tooth or tongue.
  • an activation source may be configured to emit energy, thereby causing a food additive or food additive agent to be released from encapsulation, according to a release schedule.
  • a release schedule may be configured to coordinate the release of various different food additives or food additive agents from encapsulation.
  • the release schedule may be configured to release a different food additive with each bite a consumer takes, release a food additive after a defined period of time or after a consumer has consumed a particular amount of food, etc.
  • the release schedule may be stored on a machine readable medium and may be executed by a processor controlling the activation source. In one embodiments, the release schedule may be based on the composition of the food additive or food additive agent to be release. In various embodiments, the release schedule may define a duration of time between releases of a single food additive, a duration of time between releases of different food additives, an order for releasing different food additives, an amount of food additive to be released (e.g., the longer the activation source emits energy, the more food additive will be released), and/or a point of time at which to release a food additive.
  • the point of time may be defined as a point in time after a consumer has initiated eating or drinking a food product including the food additive, after a consumer has taken a defined number of bites, or after a food additive has been released a defined period of time.
  • the release schedule may be manually entered or recorded by a consumer and/or downloaded to the eating utensil or oral implant by the consumer, for example, via the communication system.
  • a consumer may manually input a release schedule into the eating utensil or oral implant from a printed release schedule.
  • a consumer may follow a pointer to a downloadable version of the release schedule.
  • the pointer may be, for example, a uniform resource locator (URL), a barcode, a quick response (QR) code, or the like.
  • URL uniform resource locator
  • QR quick response
  • the release schedule may be stored on removable media which can be installed in the eating utensil or oral implant or used to transfer the release schedule to a memory of the eating utensil or oral implant.
  • Figure 6A illustrates a package including a container of encapsulated food additive or food additive agent and an activation source.
  • the package 602 includes an eating utensil 604, such as the eating utensil described above with regard to Figures 4A, 4B, and 4C, and a container of encapsulated food additive 606. While the illustration of Figure 6A shows a container of encapsulated food additive 606, it should be understood that the package may include a food product that includes encapsulated food additives, or other various configurations.
  • a release schedule may be included in the package.
  • the release schedule may be printed on the package 602 as a pointer, such as barcode 608 or QR code 610, to a downloadable release schedule.
  • Other pointers, such as a URL may also be printed on package 602.
  • a release schedule may be printed on package 602 that holds the food additive or a food product containing a food additive. The consumer may then manually input the release schedule from the packaging.
  • package 602 may include a release schedule stored on removable media 612, such as optical discs (e.g., Blu-ray discs, DVDs, CDs), memory cards (e.g., Compact Flash card, Secure Digital card, Memory Stick), floppy disks, Zip disks, or magnetic tapes, which can be installed in the eating utensil or used to transfer the release schedule to a memory of the eating utensil.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention porte sur des systèmes et des procédés permettant une libération active d'additifs alimentaires pour fournir aux consommateurs des composés aromatiques durant la consommation des aliments et des boissons. Les additifs alimentaires peuvent contenir une couche d'encapsulation. La couche d'encapsulation peut être conçue de sorte à libérer les additifs alimentaires suite à leur exposition à une énergie produite par une source d'activation située à proximité des additifs alimentaires. La source d'activation peut être incorporée dans, ou reliée à, un ustensile de cuisine ou un implant oral. La source d'activation peut être commandée manuellement par un consommateur, commandée en fonction des conditions à proximité des additifs alimentaires ou programmée selon un programme de libération définissant comment et quand les additifs doivent être libérés.
PCT/US2013/069791 2012-11-13 2013-11-13 Additifs alimentaires à libération active WO2014078347A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
US13/675,942 2012-11-13
US13/675,940 2012-11-13
US13/675,935 2012-11-13
US13/675,940 US9462822B2 (en) 2012-11-13 2012-11-13 Oral implant system for releasing encapsulated food additives by exposure to energy
US13/675,935 US9357865B2 (en) 2012-11-13 2012-11-13 Actively released food additives
US13/675,942 US20140134298A1 (en) 2012-11-13 2012-11-13 Actively released food additives

Publications (1)

Publication Number Publication Date
WO2014078347A1 true WO2014078347A1 (fr) 2014-05-22

Family

ID=50731639

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2013/069791 WO2014078347A1 (fr) 2012-11-13 2013-11-13 Additifs alimentaires à libération active

Country Status (1)

Country Link
WO (1) WO2014078347A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1989010117A1 (fr) * 1988-04-19 1989-11-02 Southwest Research Institute Liberation regulee d'ingredients actifs de capsules dont la matiere de l'enveloppe est sensible au sel
US20080275117A1 (en) * 2006-09-21 2008-11-06 Dan Li Compositions and Methods Comprising Boswellia Species
US20090095164A1 (en) * 2007-05-17 2009-04-16 Salvatore Albert Celeste Method of enhancing beverages by means of a unique microencapsulated delivery system
US20090285864A1 (en) * 2005-12-23 2009-11-19 Jerome Godin Therapeutic formulation
WO2010059725A1 (fr) * 2008-11-18 2010-05-27 One S.R.I. Méthodes et compositions pour la gestion du poids et pour améliorer le contrôle glycémique

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1989010117A1 (fr) * 1988-04-19 1989-11-02 Southwest Research Institute Liberation regulee d'ingredients actifs de capsules dont la matiere de l'enveloppe est sensible au sel
US20090285864A1 (en) * 2005-12-23 2009-11-19 Jerome Godin Therapeutic formulation
US20080275117A1 (en) * 2006-09-21 2008-11-06 Dan Li Compositions and Methods Comprising Boswellia Species
US20090095164A1 (en) * 2007-05-17 2009-04-16 Salvatore Albert Celeste Method of enhancing beverages by means of a unique microencapsulated delivery system
WO2010059725A1 (fr) * 2008-11-18 2010-05-27 One S.R.I. Méthodes et compositions pour la gestion du poids et pour améliorer le contrôle glycémique

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