ENCAPSULATED FOOD COMPOSITION

A composition comprising a plurality of microencapsulates in which at least one bitter ingredient is microencapsulated with an encapsulating layer comprising: a fat or fat blend having a melting point of from 10 to 55°C; and an emulsifier having a hydrophilic/lipophilic balance of at most 13, wherei...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	BEINDORFF, CHRISTIAAN, MICHAËL, ZUIDAM, NICOLAAS, JAN
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE ICE-CREAM INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES MEDICAL OR VETERINARY SCIENCE PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR RELEVANT APPARATUS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	A composition comprising a plurality of microencapsulates in which at least one bitter ingredient is microencapsulated with an encapsulating layer comprising: a fat or fat blend having a melting point of from 10 to 55°C; and an emulsifier having a hydrophilic/lipophilic balance of at most 13, wherein the microencapsulates have a diameter of from 5 to 750 pm and comprise at most 5 wt% water, is provided. A food product comprising this composition is also provided. L'invention concerne une composition comprenant une pluralité de microencapsulats dans lesquels au moins un ingrédient amer est microencapsulé avec une couche d'encapsulation comprenant : une matière grasse ou un mélange de matières grasses ayant un point de fusion de 10 à 55 °C ; et un émulsifiant ayant un équilibre hydrophile/lipophile d'au plus 13, les microencapsulats ayant un diamètre de 5 à 750 pm et comprenant au plus 5 % en poids d'eau. L'invention concerne également un produit alimentaire comprenant cette composition.