Encapsulation
AssigneeGivaudan SA
InventorFrans Witteveen
Life of this patent
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Abstract
An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.
Claims19
A gelatin-free encapsulated flavor, comprising flavor granules composed of a gelatin-replacer core material, flavor material on the core material and a coating material on the flavor granules, the gelatin-replacer core material comprising a finely-divided native starch, xanthan gum and konjac, the combined proportions of the xanthan gum and konjac by weight of the encapsulated flavor comprising from about 4% to about 16%, and the weight ratio of xanthan gum to konjac comprising from about 20:80 to about 80:20.
A method of preparing a gelatin-free encapsulated flavor, comprising
- (a) blending a mixture of native starch, xanthan gum and konjac in a fluidised bed to prepare a gelatin-replacer core material;
- (b) spraying a flavor emulsion comprising an emulsifier on to the gelatin-replacer core material to give fluidised flavor granules;
- and
- (c) spraying an aqueous solution of a food-grade coating material on to the fluidised flavor granules,
- the combined proportions of the xanthan gum and konjac, by weight of the encapsulated flavor comprising from about 4% to about 16%, and the weight ratio of xanthan gum to konjac comprising from about 20:80 to about 80:20.
Dependencies are inferred from the claim text.