Hydrogel encapsulations and methods of making the same
US-2024180220-A1 · Jun 6, 2024 · US
Encapsulated flavor particle
US10058111B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-10058111-B2 |
| Application number | US-201314401634-A |
| Country | US |
| Kind code | B2 |
| Filing date | May 28, 2013 |
| Priority date | May 30, 2012 |
| Publication date | Aug 28, 2018 |
| Grant date | Aug 28, 2018 |
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- Title
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Abstract
Official abstract text for this publication.
An encapsulated flavor particle, comprising a vegetable matter particulate core and a flavor coating comprising a sprayed emulsion of flavor and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. The particles provide good flavor release characteristics in consumable compositions, such as chewing gums, beverages, foodstuffs, toothpastes, mouthwashes and the like, while avoiding the use of gelatin.
First claim
Opening claim text (preview).
The invention claimed is: 1. An encapsulated flavour particle, comprising a vegetable matter particulate core and a flavour coating, the flavor coating comprising a sprayed blend of an emulsion of flavour and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. 2. The particle according to claim 1 , in which the vegetable matter core has a size of from 80-750 microns. 3. The particle according to claim 1 , in which the vegetable matter particulate core is selected from tapioca, rice, wheat, maize, sorghum, sago and pea. 4. The particle according to claim 1 , in which the flavour is a mint flavour. 5. The particle according to claim 4 , in which the flavour is selected from menthol, peppermint and spearmint. 6. The particle according to claim 1 , in which the flavour is a fruit flavour. 7. The particle according to claim 6 , in which the flavour is selected from berry, apple, pear, strawberry, cherry, lemon and bergamot. 8. The particle according to claim 1 , in which the vegetable matter core has a size of from 200-250 microns.
Assignees
Inventors
Classifications
Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title
containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G4/10) · CPC title
- A23L27/72Primary
Encapsulation · CPC title
Composite products, e.g. centre-filled {, multi-layer, laminated} · CPC title
Chemically modified starch; Reaction or complexation products of starch with other chemicals · CPC title
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- What does patent US10058111B2 cover?
- An encapsulated flavor particle, comprising a vegetable matter particulate core and a flavor coating comprising a sprayed emulsion of flavor and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. The particles provide good flavor release characteristics in consumable compositions, such as chewing…
- Who is the assignee on this patent?
- Givaudan Sa
- What technology area does this patent fall under?
- Primary CPC classification A23L27/72. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Aug 28 2018 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).