Encapsulation of Flavor Components
OwnerCheryl R. Mitchell, Deepthi Kumar Weerasinghe +1inventors
InventorsCheryl R. Mitchell, Deepthi Kumar Weerasinghe, James B. Mitchell
Life of this patent
Estimating the term…
Abstract
Methods are provided for encapsulating flavor components. The methods may include the steps of providing a flavor component; mixing the flavor component with a syrup comprising carbohydrates and water to form a blend; and removing water from the blend at a temperature less than the melt temperature of the blend to form an encapsulated flavor composition. Encapsulated flavor compositions also are provided. The composition may include an amorphous glass core comprising at least one carbohydrate, water, and at least one flavor component; and a crystalline amylose skin, wherein the crystalline amylose skin surrounds the amorphous glass core.
Claims34
A method of encapsulating a flavor component, comprising:
- providing a flavor component;
- mixing the flavor component with a syrup comprising carbohydrates and water to form a blend;
- and
- removing water from the blend at a temperature less than the melt temperature of the blend to form an encapsulated flavor composition.
A method of encapsulating a flavor component, comprising:
- providing a flavor component;
- mixing the flavor component with a syrup comprising amylose and water to form a blend, wherein the syrup comprises water in an amount in a range from about 15% to about 30% by weight, and wherein the mixing step comprises mixing at a temperature in a range from about 5° C. to about 25° C.;
- and
- removing water from the blend to form an encapsulated flavor composition.
An encapsulated flavor composition, comprising:
- an amorphous glass core comprising at least one carbohydrate, water, and at least one flavor component;
- and
- a crystalline amylose skin, wherein the crystalline amylose skin surrounds the amorphous glass core.
Dependencies are inferred from the claim text.