Method of encapsulating flavors and fragrances by controlled wat

Details Method of encapsulating flavors and fragrances by controlled wat Method of encapsulating flavors and fragrances by controlled wat

1997-10-09

2000-04-04

Bhat, Nina

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426658, 42840221, 512 4, 264 43, 264 432, 264 433, A63G 300, B23B 516, A61K 746

Patent

active

060458356

ABSTRACT:
A method of encapsulating an amphiphilic flavor or fragrance compound into a microcapsule having a hydrogel shell and an oil core. The flavor or fragrance compound is transported into and solubilized in the core by partition coefficient equilibrium using water in the capsule wall to transport the compound into the core. Microcapsules made by the method of the invention may have a wall thickness and contain a high concentration of the flavor or fragrance compound that has not previously been feasible.

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