SUSTAINED RELEASE ADDITIVES FOR FERMENTATION PRODUCTS

Abstract

A sustained release delivery system and composition of materials for slowly releasing an additive to a fermentation fluid over a sustained period of time of up to 96 hours is described. The product of the present invention includes a complement of additives and a sustained release mechanism to allow a single addition of components that yield release profiles consistent with multiple additions in juice, fermented beverages, other foodstuffs, and biofuels production.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a graph which illustrates the effect of sustained release functionally on fermentation rate of Chardonnay juice in Example 1.

FIG. 2 is a graph which illustrates the effect of Micro-Essentials Powder, Micro-Essentials Complete-Time Release, and Competitor products on fermentation rate of Syrah grapes in Example 2.

FIG. 3 is a graph which illustrates the effect of Micro-Essentials Complete-Time Release compared to a Competitor product on fermentation rate of Cabernet Franc grapes in Example 3.

Claims

1. A composition for the sustained release of additives in a fermentation fluid comprising: a gelling agent, at least one additive, and a binder, wherein the gelling agent and the binder are present in effective amounts to allow the sustained release of the at least one additive in the fermentation fluid for a period of time up to 96 hours.

2. The composition of claim 1 wherein the gelling agent and the binder are present in amounts sufficient to allow the sustained release of the additive in the fermentation fluid for a period of time up to 72 hours.

3. The composition of claim 1 wherein the fermentation fluid is selected from the group consisting of juice, beverages, foodstuffs, and biofuels production.

4. The composition of claim 1 wherein the gelling agent is selected from the group consisting of hydrocolloids, carrageenan, agar, gelatin, pectin, guar gum, gum arabic, locust bean gun, xanthan gum, gelatin gum, ethyl cellulose, hydroxylpropyl methylcellulose, maltodextrin, corn starch, wheat starch, rice starch, potato starch, tapioca starch, zeins, fatty acids, shellac, edible oils, and alginates.

5. The composition of claim 1 wherein the gelling agent is selected from the group consisting of sodium alginate, potassium alginate, calcium alginate, magnesium alginate, ammonium alginate, and triethanolamine alginate.

6. The composition of claim 1 wherein the gelling agent is sodium alginate.

7. The composition of claim 1 where the gelling agent is present in amounts ranging from 0 to 20% by weight.

8. The composition of claim 1 where the gelling agent is present in amounts ranging from 2 to 8% by weight.

9. The composition of claim 1 further comprising a calcium source present in an effective amount sufficient to allow the sustained release of the additive in the fermentation fluid for a period of at least 12 hours.

10. The composition of claim 9 wherein the calcium source is selected from the group consisting of calcium chloride, calcium citrate, calcium phosphate, calcium carbonate, calcium lactate, calcium aspartate, calcium stearate, and calcium sulfate.

11. The composition of claim 9 wherein the calcium source is tri-calcium citrate.

12. The composition of claim 1 wherein the binder is selected from the group consisting of adsorbents, fillers, antioxidants, buffering agents, colorants, flavorants, sweetening agents, tableting agents, tablet anti-adherents, lubricants, tablet binders, diluents, tablet direct compression excipients, tablet disintegrants, tablet glidants, polishing agents, magnesium stearate, calcium stearate, zinc stearate, powdered stearic acid, hydrogenated vegetable oils, talc, polyethylene glycol, mineral oil, an FD&C color, modified cellulose, lactose, polyethylene glycol, colloidal silicon dioxide, sodium lauryl sulfate, quaternary ammonium salts, mannitol, sodium chloride, sodium sulfate, sodium phosphate, magnesium chloride, magnesium sulfate, magnesium phosphate, microcrystalline cellulose, sodium starch glycolate, lactose, sucrose, glucose, calcium carbonate, colloidal anhydrous silica, polyethylene glycols, waxes, hydrogenated castor oil, starch, and polyvinyl pyrrolidone

13. The composition of claim 1 wherein the binder is microcrystalline cellulose.

14. The composition of claim 1 wherein the additive is a nutrient.

15. The composition of claim 14 wherein the nutrient is a nitrogen source present in amounts ranging from 35% to 75% by weight.

16. The composition of claim 15 wherein the nitrogen source is selected from the group consisting of ammonium, ammonia gas, diammonium phosphate, diammonium sulfate, nitrite, nitrate, proteins, amino acids, and urea.

17. The composition of claim 15 wherein the nitrogen source is diammonium phosphate.

18. The composition of claim 1 wherein the additive is a yeast extract.

19. The composition of claim 14 further comprising nutritionally effective amounts of vitamins and minerals.

20. The composition of claim 1 present in the form of a tablet selected from a size effective to sustain the release of the additive in the fermentation fluid for a period of at least 12 hours.

21. A sustained release nutrient system for a fermentation fluid comprising: a. a gelling agent, selected from the group consisting of alginate;b. a nutritionally effective amount of at least one nutrient;c. a calcium source; andd. a binder;

22. The sustained release nutrient system of claim 21 wherein the nutrient is a nitrogen source.

23. The sustained release nutrient system of claim 21 wherein the calcium source is tri-calcium citrate.

24. A method of preparing a sustained release tablet for fermentation fluids comprising: a. forming a binder composition by mixing about 35 to about 75% by weight of an additive in a gelling agent;b. adding between about 0.2% and 2% by weight of a firming agent to the binder composition to increase the density in order to assure that the sustained release tablet remains in the fermentation fluid;c. adding a lubricant to the binder composition in amounts ranging between about 0.25 and 2% by weight; andd. mixing in between about 0.25% and 2% by weight of a disintegrating agent to the binder composition and forming a tablet for adding to the fermentation fluid to release the additive for a period of time up to 96 hours.

25. The method of claim 24 wherein the disintegrating agent is microcrystalline cellulose,

26. The method of claim 24 wherein the gelling agent is selected from the group consisting of carrageenan, agar, gelatin, pectin, guar gum, gum arabic, locust bean gun, xanthan gum, gelatin gums, ethyl cellulose, hydroxylpropyl methylcellulose, maltodextrin, corn starch, wheat starch, rice starch, potato starch, tapioca starch, zeins, fatty acids, shellac, edible oils, and alginates.

27. The method of claim 24 wherein the gelling agent is alginate selected from the group consisting of sodium alginate, potassium alginate, calcium alginate, magnesium alginate, ammonium alginate, and triethanolamine alginate.

28. The method of claim 24 wherein the firming agent is a calcium source selected from the group consisting of calcium chloride, calcium citrate, calcium phosphate, calcium carbonate, calcium lactate, calcium aspartate, calcium stearate, tri-calcium citrate and calcium sulfate.

29. The method of claim 24 wherein the lubricating agent is magnesium stearate.

30. The method of claim 24 wherein the disintegrating agent is microcrystalline cellulose.