Abstract: Apparatus (100, 200, 300, 400, 500, 600) for customized production of a flavoring agent, the apparatus too, (200, 300, 400, 500, 600) comprising: a retainer (110, 210, 310, 610) for retaining at least two containers (10), each container (10) comprising a respective flavoring agent; a collecting and dispensing unit, e.g.

Abstract: Apparatus (100, 200, 300, 400, 500, 600) for customized production of a flavoring agent, the apparatus too, (200, 300, 400, 500, 600) comprising: a retainer (110, 210, 310, 610) for retaining at least two containers (10), each container (10) comprising a respective flavoring agent; a collecting and dispensing unit, e g a manipulator (120, 220, 320), for collecting and dispensing flavoring agents; a mixer (130, 230, 330) for mixing flavoring agents for obtaining a new flavoring agent; a control-unit (140) for controlling at least the collecting and dispensing unit (120, 220, 320) and the mixer (130, 230, 330), and a communication unit for communicating with a remote server (41) and/or remote device 20, wherein the control-unit (140) is configured such that the collecting and dispensing unit (120, 220, 320) collects and dispenses a first defined amount of flavoring agent from a first container (10) to the mixer (130, 230, 330), the collecting and dispensing unit (120, 220, 320) collects and dispenses a second d

Abstract: The invention relates to vitreous aroma particles and the preparation thereof, as well as to the use thereof in foods, consumer articles and pharmaceuticals.

Abstract: This invention relates to encapsulated flavor and/or fragrance preparations and a method for producing same from a spray solution consisting of an aqueous solution of polymeric carriers and emulsified flavors and/or fragrances. The granules have an adjustable particle size of between 0.2 and 2 mm, present even size distribution and a globular shape and are further characterized by a high concentration and high retention of volatile flavors.

Abstract: The invention relates to vitreous aroma particles and the preparation thereof, as well as to the use thereof in foods, consumer articles and pharmaceuticals.

Abstract: The invention relates to vitreous aroma particles and the preparation thereof, as well as to the use thereof in foods, consumer articles and pharmaceuticals.

Abstract: The present invention relates to a method for the preparation of solid capsules that contain ethanol. The invention further relates to the solid capsules themselves, to products containing them and to a method for improving the storage stability of ethanol containing solid capsules.

Abstract: The invention relates to vitreous aroma particles and the preparation thereof, as well as to the use thereof in foods, consumer articles and pharmaceuticals.

Abstract: The present invention relates to particles that include an active ingredient that is encapsulated first by coacervation, and then by a glassy matrix. The glassy matrix includes 3-50 wt % of a hydrophobically modified starch, and 50-97 wt % of a starch hydrolysate. The particles are useful for encapsulating active ingredients intended for oral ingestion and may be added to food products.

Abstract: The present invention concerns flavor and/or fragrance containing cyclodextrin particles containing cellulose ether with a particle size in the range of from 50 to 1000 ?m, products containing these particles, a process for producing as well use in consumables, pharmaceutical products and everyday articles.

Abstract: This invention relates to encapsulated flavor and/or fragrance preparations and a method for producing same from a spray solution consisting of an aqueous solution of polymeric carriers and emulsified flavors and/or fragrances. The granules have an adjustable particle size of between 0.2 and 2 mm, present even size distribution and a globular shape and are further characterized by a high concentration and high retention of volatile flavors.

Abstract: Spherical capsule having a liquid core and a seamless solid shell surrounding the core, in which: the diameter of the capsule is in the range of 4-8 mm; the thickness of the shell is in the range of 20-200 ?m; the shell thickness to capsule diameter ratio is in the range of 0.004-0.04; the shell contains 70-90% (m/m) gelatin and 10-30% (m/m) plasticizer, based on the solids content of the shell; and the core has a flavoring content in the range of 1-100% (m/m), based on the total mass of the core.

Abstract: The invention relates to vitreous aroma particles and the preparation thereof, as well as to the use thereof in foods, consumer articles and pharmaceuticals.

Abstract: A method for producing carbohydrate-encapsulated flavorings whose surface has been treated with an inert gas, as well as carbo-hydrate-encapsulated flavorings and the use thereof in food products, consumer articles and pharmaceuticals.

Abstract: Spherical capsule having a liquid core and a seamless solid shell surrounding the core, in which: the diameter of the capsule is in the range of 4-8 mm; the thickness of the shell is in the range of 20-200 ?m; the shell thickness to capsule diameter ratio is in the range of 0.004-0.04; the shell contains 70-90% (m/m) gelatin and 10-30% (m/m) plasticizer, based on the solids content of the shell; and the core has a flavoring content in the range of 1-100% (m/m), based on the total mass of the core.

Abstract: The present invention concerns flavor and/or fragrance containing cyclodextrin particles containing cellulose ether with a particle size in the range of from 50 to 1000 &mgr;m, products containing these particles, a process for producing as well use in consumables, pharmaceutical products and everyday articles.

Abstract: This invention relates to encapsulated flavor and/or fragrance preparations and a method for producing same from a spray solution consisting of an aqueous solution of polymeric carriers and emulsified flavors and/or fragrances. The granules have an adjustable particle size of between 0.2 and 2 mm, present even size distribution and a globular shape and are further characterized by a high concentration and high retention of volatile flavors.

Abstract: Novel encapsulated substances which remain largely encapsulated in aqueous medium during a heat-treatment and only dissolve during a subsequent cooling phase can be prepared by processes for the preparation of spherical cores and subsequent coating with one or more hydrophobic shells and a shell of modified cellulose.