Compositions and methods for improving stability and extending shelf life of sensitive food additives and food products thereof

摘要

Disclosed herein is a composition comprising: a core comprising at least one fatty acid; a fatty coating layer comprising at least one hydrophobic solid fat or fatty acid having a melting point lower than 70°C and higher than 25°C; an intermediate coating layer positioned on said fatty coating layer comprising a polymer having an aqueous solution of 0.1% that features a surface tension lower than 60 mN/m when measured at 25°C; at least one barrier coating layer comprising a polymer having oxygen transmission rate of less than 1000 cc/m2/24 hr measured at standard test conditions and a water vapour transmission rate of less than 400 g/m²/day positioned on said intermediate layer; at least one delayed release layer comprising an enteric polymer; and wherein said fatty coating layer is positioned between said core and said intermediate layer. Also disclosed are compositions where the core comprises a fatty acid embedded in a melt matrix of stearic acid or a polyethylene glycol based polymer and methods for the production of the compositions claimed.