STARCH-BASED MICROPARTICLES FOR THE RELEASE OF AGENTS DISPOSED THEREIN

The invention provides starch-based microparticles with high loading capacity for the stabilization and/or controlled re-lease of one or more agents, for example, a pharmaceutical, a taste masking agent, a flavoring agent, or a combination thereof, disposed within the microparticles, and to methods...

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Bibliographische Detailangaben
Hauptverfasser:	RAHMOUNI, MILOUD, SANT, VINAYAK, KHALID, MOHAMED NABIL, TAFER, ABDELAZIZ, SMITH, DAMON
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J GENERAL PROCESSES OF COMPOUNDING HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP
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Beschreibung
Zusammenfassung:	The invention provides starch-based microparticles with high loading capacity for the stabilization and/or controlled re-lease of one or more agents, for example, a pharmaceutical, a taste masking agent, a flavoring agent, or a combination thereof, disposed within the microparticles, and to methods of making and using such microparticles. La présente invention concerne des microparticules à base d'amidon ayant une capacité de charge élevée pour la stabilisation et/ou la libération contrôlée d'un ou plusieurs agents, par exemple, un agent pharmaceutique, un agent de masquage de goût, un agent aromatisant, ou une combinaison de ceux-ci, disposés dans les microparticules, et des procédés de fabrication et d'utilisation de telles microparticules.