Abstract: A method of preparing dry core-shell microcapsules from an aqueous dispersion of such capsules, comprising spraying the dispersion through a two-fluid air-liquid nozzle into a heated chamber having an upper part and a lower part, the spraying taking place in the upper part and the lower part being provided with a means of continuous capsule removal. The method allows the drying of capsules with considerably reduced losses.

Abstract: A method of preparing dry core-shell microcapsules from an aqueous dispersion of such capsules, comprising spraying the dispersion through a two-fluid air-liquid nozzle into a heated chamber having an upper part and a lower part, the spraying taking place in the upper part and the lower part being provided with a means of continuous capsule removal. The method allows the drying of capsules with considerably reduced losses.

Abstract: A dental brushing composition including a brushing composition base additionally containing a plurality of microparticles, the particles comprising a core, a coating essentially completely surrounding the core, and two different flavors, a general flavor and an indicator flavor, the general flavor being in the coating and the indicator flavor in the core, the coating being essentially completely soluble under brushing conditions in a desired brushing time. The composition signals when a desired brushing time has been achieved by a noticeable change in flavor.

Abstract: A process of providing flavoured popcorn kernels, comprising the spraying of popcorn kernels with an aqueous composition, which comprises a slurry in water of a powdered blend of spray-dry flavor and film-forming polymer, the film-forming polymer being adhesive to the kernels at application temperature and sufficient blend being applied to provide an essentially complete coating on the kernels. The process is simple and inexpensive to perform, and allows the ready manufacture of low-fat popcorn.

Abstract: A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating with the capsules protecting food flavor oil in said food both during cooking and in the resulting cooked product.