Abstract: A salt sensitive capsule has been developed which dissolves in the mouth and releases the encapsulated internal ingredient(s). The outer salt sensitive shell maintains its integrity when kept at a preselected aqueous salt concentration. When introduced into the mouth, the degree of salinity is lower and causes the shell to disassociate and release the internal component. The capsules may be associated with an adhesive system so that the capsules are topically applied to mouth tissue. The adhesive system is compatible with maintenance of the salt sensitive shell.

Abstract: Encapsulated corn kernels consisting essentially of kernels of corn suitable for popping coated over at least a portion of the outer surface thereof with an edible oleaginous substance or edible wax and thereover with an outer shell comprising an edible polymeric material and an anti-fragility and palatability enhancer; the process of making such encapsulated kernel; and microwaveable pop corn products consisting essentially of the encapsulated corn kernels in a microwaveable package.

Abstract: A salt sensitive capsule has been developed which dissolves in the mouth and releases the encapsulated internal ingredient(s). The outer salt sensitive shell maintains its integrity when kept at a preselected aqueous salt concentrations. When introduced into the mouth, the degree of salinity is lower and causes the sheel to disassociated and release the internal component. The capsules may be associated with an adhesive system so that the capsules are topically applied to mouth tissue. The adhesive system is compatible with maintanance of the salt sensitive shell.

Abstract: An encapsulated food product consisting essentially of a solid comestible completely coated with a substantially uniform outer shell of an edible polymer of a type and of a thickness sufficient to prevent the diffusion of flavor and/or color elements from said comestible into a liquid medium or from said liquid medium into said coated comestible, canned or bottled food products containing the same, and the method of making such products.

Abstract: The invention is a process for preparing round, fluid filled microcapsules by the simultaneous extrusion, of core and shell material from coaxially aligned and concentric extrusion nozzles into a surrounding carrier fluid moving in the direction of the extrusion wherein a surfactant having affinity with the carrier fluid is added to the carrier fluid.When the carrier fluid is an oil based carrier, a lipophilic emulsifier such as a sorbitan monoester of a fatty acid can be used.

Abstract: Encapsulated corn kernels consisting essentially of a kernels of corn suitable for popping coated over at least a portion of the outer surface thereof with an edible oleaginous substance or edible wax and thereover with an outer shell of an edible polymer. The process of making such encapsulated kernel; and microwaveable corn products consisting essentially of the encapsulated corn kernels in a microwaveable package.