Heat stabilized flavoring agents coated with hydrogenated castor

Details Heat stabilized flavoring agents coated with hydrogenated castor Heat stabilized flavoring agents coated with hydrogenated castor

1990-03-29

1992-03-24

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Dry flake, dry granular, or dry particulate material

426 96, 426548, 426650, A23L 1236

Patent

active

050987259

ABSTRACT:
Very small particles of flavoring materials which are labile when subjected to both heat and an aqueous medium are coated with a coating material containing hydrogenated castor oil and having a melting point of from about 80.degree. to about 100.degree. C. The coating layer remains stable during the first minutes of the baking process, when the concentration of water in the dough or batter is relatively high. After several minutes, when most of the water in the dough or batter has evaporated and the temperature increases to about 100.degree. C., the coating layer or layers melt away. Within a few minutes thereafter, the active ingredient is exposed within the product. Alternatively, a leavening agent may be used wihtin the capsule which will release a gas at the predetermined temperature and cause rupture of the microencapsulation.

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