Abstract: High Integrity Encapsulation Product with Insoluble Fibers. A particulate extrusion encapsulation product in a glassy state is described including an encapsulate, encapsulated in a glassy matrix. The glassy matrix includes at least one modified starch, at least one carbohydrate and at least one insoluble fiber. The load of the encapsulate is typically from 0.01% to 20% by weight, based on the total weight of the encapsulation product. A method of making the particulate extrusion encapsulation product and food products containing the extrusion encapsulation product are also described.

Abstract: A glassy, particulate, melt extrusion encapsulation composition and a process of making the composition are described. The encapsulation composition is highly soluble in aqueous systems, has a low level of encapsulate on the surface of the particles, and has a narrow particle size and shape distribution. Food systems containing the encapsulation composition are also described.

Abstract: Natural encapsulation flavor products. Substantially natural particulate extrusion encapsulated flavor products are described including a flavor encapsulate, encapsulated in a natural glassy matrix, where the amount of flavor encapsulate encapsulated in the natural glassy matrix is based upon polarity of the flavor encapsulate as measured by dielectric constant.

Abstract: A method of measuring flavor properties. A method of quantifying, measuring, and/or predicting the compatibility, solubility, effective encapsulation and/or emulsification of flavors in a carrier, and performance in applications is described, by measuring the polarity of the flavor through its dielectric constant.

Abstract: High Integrity Encapsulation Product with Insoluble Fibers. A particulate extrusion encapsulation product in a glassy state is described including an encapsulate, encapsulated in a glassy matrix. The glassy matrix includes at least one modified starch, at least one carbohydrate and at least one insoluble fiber. The load of the encapsulate is typically from 0.01% to 20% by weight, based on the total weight of the encapsulation product. A method of making the particulate extrusion encapsulation product and food products containing the extrusion encapsulation product are also described.

Abstract: A glassy extrusion encapsulation composition and a method of making the composition are provided. The encapsulation composition comprises an encapsulate encapsulated in a glassy matrix comprising 0.5 to 12% by weight, based on the total weight of the glassy matrix, of at least one surface active plant extract, and 88 to 99.5% of at least one carbohydrate. The addition of a surface active plant extract to a carbohydrate matrix markedly increases the load of an encapsulate in the encapsulation composition. Such glassy matrices are useful for encapsulation of encapsulates, for example, flavors and medications. A food composition containing the encapsulation composition is also provided.

Abstract: Active encapsulation compositions which are stable in the glassy state at ambient temperatures are prepared by melt extrusion of a ternary carrier blend comprising of 1) a food polymer, 2) a spice or herb, and 3) a low molecular weight sugar or polyol. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavors and medications.

Abstract: Active encapsulation compositions which are stable in the glassy state at ambient temperatures are prepared by melt extrusion of a ternary carrier blend comprising of 1) a food polymer, 2) a spice or herb, and 3) a low molecular weight sugar or polyol. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavors and medications.

Abstract: A dense solid particulate encapsulation compositions comprising above 40% and up to 100% spices, herbs, fruit and vegetable powders in the encapsulating matrix are disclosed. The encapsulation of encapsulants including flavors, fragrances, medications, nutritional supplements, and vitamins, all in the range from 0.1% to 20% by weight of the encapsulation composition is described. Also disclosed is the process of making of the encapsulation compositions. The target applications of the encapsulated compositions are also described.

Abstract: A glassy extrusion encapsulation composition and a method of making the composition are provided. The encapsulation composition comprises an encapsulate encapsulated in a glassy matrix comprising 0.5 to 12% by weight, based on the total weight of the glassy matrix, of at least one surface active plant extract, and 88 to 99.5% of at least one carbohydrate. The addition of a surface active plant extract to a carbohydrate matrix markedly increases the load of an encapsulate in the encapsulation composition. Such glassy matrices are useful for encapsulation of encapsulates, for example, flavors and medications. A food composition containing the encapsulation composition is also provided.

Abstract: Encapsulation compositions in which an encapsulate (A) is encapsulated in a matrix (B) may be prepared by: (i) mixing matrix (B) with a liquid plasticizer and encapsulate (A) in an extruder, to obtain a melted mixture of encapsulate (A) and matrix (B); and (ii) extruding the melted mixture, to obtain an extruded mixture.

Abstract: Active encapsulation compositions which are stable in the glassy state at ambient temperatures are prepared by melt extrusion of a ternary carrier blend comprising of 1) a food polymer, 2) a spice or herb, and 3) a low molecular weight sugar or polyol. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavors and medications.

Abstract: Encapsulation compositions in which an encapsulate (A) is encapsulated in a matrix (B) may be prepared by: (i) mixing matrix (B) with a liquid plasticizer and encapsulate (A) in an extruder, to obtain a melted mixture of encapsulate (A) and matrix (B); and (ii) extruding the melted mixture, to obtain an extruded mixture.

Abstract: Encapsulation compositions in which an encapsulate (A) is encapsulated in a matrix (B) may be prepared by: (i) mixing matrix (B) with a liquid plasticizer and encapsulate (A) in an extruder, to obtain a melted mixture of encapsulate (A) and matrix (B); and (ii) extruding the melted mixture, to obtain an extruded mixture.

Abstract: Matrix compositions which contain a mixture of two different food polymers are useful for encapsulating encapsulates, such as flavoring agents.

Abstract: Encapsulation compositions in which an encapsulate (A) is encapsulated in a matrix (B) may be prepared by: (i) mixing matrix (B) with a liquid plasticizer and encapsulate (A) in an extruder, to obtain a melted mixture of encapsulate (A) and matrix (B); and (ii) extruding the melted mixture, to obtain an extruded mixture.

Abstract: Encapsulation compositions in which an encapsulate (A) is encapsulated in a matrix (B) may be prepared by: