Glassy matrices containing volatile and/or labile components, and processes for preparation and use thereof

A process for encapsulation of a composition containing at least one volatile and/or labile component, which process comprises forming a mixture of said composition with:

• (a) from about 50 to about 70 percent by weight of a succinyl starch derivative having a dextrose equivalent not greater than about 2;
• (b) from about 15 to about 30 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 8 to about 12;
• (c) from about 7 to about 15 percent by weight of corn syrup solids having a dextrose equivalent in the range of from about 21 to about 30;
• and
• (d) from about 7 to about 15 percent by weight of a disaccharide,
• all of said percentages being based upon the total weight of said components (a), (b), (c) and (d), the composition containing at least one volatile and/or labile component being present in the mixture in an amount of from about 2 to about 12 percent by weight of the total weight of components (a), (b), (c) and (d),
• and extruding the mixture to form a glassy matrix having a glass transition temperature of at least about 40.degree. C. and wherein the composition containing at least one volatile and/or labile component is encapsulated.

A glassy matrix comprising:

• (a) from about 40 to 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2;
• (b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15;
• (c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42;
• (d) from about 5 to about 20 percent by weight of a mono- or disaccharide;
• and
• (e) a composition containing at least one volatile and/or labile component and encapsulated within the glassy matrix
• all of said percentages being based upon the total weight of said (a), (b), (c) and (d) and wherein said glassy matrix has a glass transition temperature of at least 40.degree. C.

A glassy matrix comprising:

• (a) from about 50 to 70 percent by weight of a succinyl starch derivative having a dextrose equivalent not greater than about 2;
• (b) from about 15 to 30 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 8 to about 12;
• (c) from about 7 to about 15 percent by weight of corn syrup solids having a dextrose equivalent in the range of from about 21 to about 30;
• (d) from about 7 to about 15 percent by weight of a disaccharide;
• and
• (e) from about 2 to about 12 percent by weight of a composition containing at least one volatile and/or labile component and encapsulated within the glassy matrix,
• all of said percentages being based upon the total weight of said components (a), (b), (c) and (d) and wherein said glassy matrix has a glass transition temperature of at least 40.degree. C.

A process for incorporation of at least one volatile and/or labile component into a cooked food product, which process comprises:

• forming a mixture of a composition containing the at least one volatile and/or labile component with:
• (a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2;
• (b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15;
• (c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42;
• and
• (d) from about 5 to about 20 percent by weight of a mono- or disaccharide,
• all of said percentages being based upon the total weight of said components (a), (b), (c) and (d);
• extruding the mixture to form a glassy matrix wherein the composition containing at least one volatile and/or labile component is encapsulated;
• adding the glassy matrix to the remaining ingredients of the food product;
• and
• cooking the resultant mixture to form the cooked food product.

A process for incorporation of at least one volatile and/or labile component into a baked food product, which process comprises:

• forming a mixture of a composition containing the at least one volatile and/or labile component with:
• (a) from about 50 to about 70 percent by weight of a succinyl modified starch derivative having a dextrose equivalent not greater than about 2;
• (b) from about 15 to about 30 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 8 to about 12;
• (c) from about 7 to about 15 percent by weight of corn syrup solids having a dextrose equivalent in the range of from about 21 to about 30;
• and
• (d) from about 7 to about 15 percent by weight of a disaccharide,
• all of said percentages being based upon the total weight of said components (a), (b), (c) and (d);
• extruding the mixture to form a glassy matrix wherein the composition containing at least one volatile and/or labile component is encapsulated;
• adding the glassy matrix to a dough or batter containing the remaining ingredients of the food product;
• and
• baking the resultant mixture to form the baked food product.