Flavor or Fragrance Capsules

The present invention relates to capsules encapsulating a flavor or fragrance ingredient, the capsules being obtainable by a method in which an emulsion comprising the ingredient is dispersed in the form of drops in a spraying tower and exposed to a temperature in the range of 121 to 250° C. In the...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	TROPHARDY GIL
Format:	Patent
Sprache:	eng
Schlagworte:	APPLYING LIQUIDS OR OTHER FLUENT MATERIALS TO SURFACES, IN GENERAL FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES FOR APPLYING LIQUIDS OR OTHER FLUENT MATERIALS TOSURFACES, IN GENERAL SPRAYING OR ATOMISING IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	The present invention relates to capsules encapsulating a flavor or fragrance ingredient, the capsules being obtainable by a method in which an emulsion comprising the ingredient is dispersed in the form of drops in a spraying tower and exposed to a temperature in the range of 121 to 250° C. In the tower, a cloud of suspended powdering agent provides a coating and prevents the capsules from sticking together. The capsules have a high ingredient load of about 18-40 wt. % and a particle size in the range of 100 to 2000 mum. The method for obtaining the capsules has the advantage of substantially less loss of ingredient during drying compared to similar processes of the prior art.