Preparation of high-impact and stable encapsulated flavors for frozen or refrigerated desserts and products resulting therefrom

A method of flavoring low-fat frozen desserts comprising

• encapsulating flavor particles in a liquid oil at ambient temperature to form discrete composite capsules of flavor particles in an outer liquid oil shell,
• freezing said discrete capsules to solidiify said outer liquid oil shell around said flavor particles to form discrete frozen solid flavor capsules, and
• incorporating said frozen solid flavor capsules into a low-fat frozen dessert in an effective flavor amount, said capsules protecting said flavor particles in said frozen dessert for flavor release in the mouth upon consumption.

A method of flavoring low-fat ice cream comprising

• encapsulating flavor particles in a liquid oil at ambient temperature to form discrete composite capsules of flavor particles in an outer liquid oil shell,
• freezing said discrete capsules to solidify said outer liquid oil shell around said flavor particles to form discrete frozen solid flavor capsules, and
• incorporating said frozen solid flavor capsules into a low-fat ice cream in an effective flavor amount, said capsules protecting said flavor particles in said ice cream for flavor release in the mouth upon consumption.