Process for the preparation of flavorant capsules

A process for producing flavorant capsules having a long-shelf life comprising:

• (a) adding particulated frozen aqueous essence to a wall material having a particle size of from 60 .mu.m to 150 .mu.m of powdered edible protein material, carbohydrate material, or a powdered edible material comprised of a combination of proteins and carbohydrates in a ratio of from 1:4 to 1:50 by weight of particulated frozen aqueous essence to powdered wall material while the wall material is being agitated at ambient temperature so as to (i) form coated particles, each such coated particle having a continuous layer of said wall material surrounding a frozen aqueous essence particle and to (ii) cause a water flux from the frozen aqueous essence particle to the surrounding wall material;
• (b) curing the coating particles by continuing agitation of the wall material until the water flux ceases so as to form a continuous hardened, impervious shell of the said wall material having impregnated therein the flavor and/or aroma principles and having a wall thickness of from about 20 .mu.m to 400 .mu.m surrounding a hollow core;
• and then
• (c) collecting the capsules having a particle size in the range of from 250 .mu.m to 3.5 mm.