Encapsulated flavorant material, method for its preparation, and food and other compositions incorporating same

A method for preparing a solid encapsulated flavorant material for use in compositions intended to be placed in the mouth, the method comprising steps of:

• (a) preparing an aqueous emulsion of a flavorant ingredient, which flavorant ingredient comprises water distillable components, in an at least partially hydrophilic gelatin-based encapsulation material selected from the group consisting of a mixture of gelatin, a natural gum and a plasticizer, and a mixture of gelatin, an albumin and a plasticizer;
• (b) drying said emulsion to produce a uniform solid matrix product having the flavorant ingredient containing substantially all of its water distillable components 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 powder with a water insoluble material selected from the group consisting of polyvinyl acetate, shellac, polyvinyl alcohol, zein, high Bloom gelatin having a Bloom of over 100 to 300 and ethylcellulose to produce an encapsulated flavorant material having a relatively thin water insoluble coating which delays release of said flavorant ingredient within the mouth for a controlled period of time and yet which will thereafter release substantially all of said flavorant ingredient's original flavor notes at desired flavor levels and over a sustained period of time without having significant amounts of said flavorant ingredient dissolved in the water insoluble coating material.