Encapsulation of active ingredients
AssigneeGivaudan SA
InventorsKris Bart DeRoos, Matthias Perren, Gregory Alan Sherman
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Abstract
A process for preparing free-flowing and, during handling, dust-free microparticles. The particles are at least 90% by weight, have a diameter of 100-400 μm, and contain one or more active ingredients in a glassy matrix. Generally, the process of the invention comprises the steps of (1) preparing an aqueous solution of the matrix materials, (2) mixing the flavor into the aqueous solution with stirring to form an emulsion or suspension, (3) spraying the emulsion in a spray drying tower under a supply of hot air to quickly create a semi-solid skin allowing outtake of moisture (water), and (4) subsequently subjecting the resulting particles to continued drying at lower temperatures in a fluid bed.
Claims40
A method for encapsulating an active ingredient in a matrix to form a free flowing particle that is dust free during handling, the method comprising
- (a) partly drying in a spray drying tower a composition selected from the group consisting of a suspension and an emulsion of said ingredient and an aqueous solution of said matrix material at an air temperature of about 100-180° C. to form partly dried particles of said ingredient in said matrix material having a semi-solid skin, and
- (b) transferring the partly dried particles for further drying and agglomerating at an air temperature between 25-60° C. to produce said free-flowing particles.
A dust-free powder of microcapsules comprising at least one active ingredient in a matrix material produced by
- (a) partly drying in a spray drying tower under a supply of air at a temperature of about 100-180° C. a composition selected from the group consisting of (i) a suspension and (ii) an emulsion of said ingredient, and an aqueous solution of said matrix material to form particles, and
- (b) transferring the partly dried particles to a fluid bed dryer at a temperature of between 25-60° C. for further drying and simultaneously agglomerating said particles to produce free-flowing particles.
A method for flavoring a product comprising adding to said product an effective amount of a plurality of microcapsules of at least one flavor in a matrix, said microcapsules prepared by
- (a) spray drying a composition selected from the group consisting of a suspension and an emulsion of said flavor and an aqueous solution of said matrix to form particles by partly drying under a supply of air at a temperature of about 100-180° C., and
- (b) transferring the partly dried particles to a fluid bed dryer at a temperature of between 25-60° C. for further drying and simultaneously agglomerating said particles to produce said free flowing particles.
A plurality of microcapsules comprising at least one active ingredient in a matrix material produced by drying in a spray drying tower under a supply of air at a temperature of about 100-180° C., transferring the partly dried particles to a fluid bed for final drying at a temperature of between 25 and 60° C. while recirculating the finer particles from the fluid bed into the spray drying tower or into the upper part of the fluid bed to allow growth of the particles by agglomeration.
Dependencies are inferred from the claim text.