Process for preparing a time delayed release flavorant and an improved flavored chewing gum composition

A method for preparing a delayed release solid encapsulated flavorant composition for use in chewable compositions characterized by delayed controlled release of substantially all the active encapsulated flavorant after a significant period of chewing, i.e. after approximately 2-3 minutes or more chewing, comprising the steps of:

• (a) preparing an aqueous emulsion of a flavorant which comprises water distillable components in an at least partially hydrophilic encapsulation material comprising gelatin, a natural gum and plasticizer;
• (b) drying said emulsion to produce a uniform solid matrix product having the flavorant containing substantially all of its water distillable components i.e. low boilers within a solid emulsion matrix of said encapsulation material;
• (c) milling said dried solid matrix to a particle size of less than 20 mesh to produce solid powder;
• and
• (d) coating said solid power with a water insoluable material selected from the group consisting of polyvinyl acetate, polyvinyl alcohol, zein, high Bloom gelatin having a Bloom of over 100 to 300 and ethylcellulose to produce an encapsulated flavorant having a relatively thin water insoluble coating which delays release of flavorant under chewing and the hydrolytic condition of the mouth for a controlled period of time and yet which will thereafter release substantially all of its original flavor notes at desired flavor levels and over a sustained period of time without having significant amounts of flavorant dissolved in the water insoluble coating material.