Abstract: A method for preparing a powder that includes perfuming or flavoring microcapsules of a perfuming or flavoring ingredient, a carrier material, and an explosion suppressant. The powder, when suspended in hot air during its preparation, has a reduced tendency for explosion. The explosion suppressant is selected from C1 to C12 carboxylic acids, their salts and mixtures of these.

Abstract: A method for preparing a powder that includes perfuming or flavoring microcapsules of a perfuming or flavoring ingredient, a carrier material, and an explosion suppressant. The powder, when suspended in hot air during its preparation, has a reduced tendency for explosion. The explosion suppressant is selected from C1 to C12 carboxylic acids, their salts and mixtures of these.

Abstract: Perfuming or flavoring microcapsules that include, further to a perfuming or flavoring ingredient and a carrier material, an explosion suppressant, proved to undergo, when suspended in hot air during their preparation, an explosion of a reduced violence. The explosion suppressant is selected from C1 to C12 carboxylic acids, their salts and mixtures of these.

Abstract: Capsules encapsulating an active or functional ingredient are obtainable by a process in which a feed that includes this ingredient is dispersed in the form of drops in a spraying tower and exposed to a temperature in the range of ?20° C. to 500° C. In the tower, a cloud of suspended powdering agent provides a coating and prevents the capsules from sticking together and a reactant is provided to react with a polymer or film-forming carrier of the active ingredient so as to modify the water solution properties of the capsule walls.

Abstract: The present invention relates to capsules encapsulating a flavor or fragrance ingredient, the capsules being obtainable by a method in which an emulsion comprising the ingredient is dispersed in the form of drops in a spraying tower and exposed to a temperature in the range of 121 to 250° C. In the tower, a cloud of suspended powdering agent provides a coating and prevents the capsules from sticking together. The capsules have a high ingredient load of about 18-40 wt. % and a particle size in the range of 100 to 2000 ?m. The method for obtaining the capsules has the advantage of substantially less loss of ingredient during drying compared to similar processes of the prior art.

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: Perfuming or flavoring microcapsules that include, further to a perfuming or flavoring ingredient and a carrier material, an explosion suppressant, proved to undergo, when suspended in hot air during their preparation, an explosion of a reduced violence. The explosion suppressant is selected from C1 to C12 carboxylic acids, their salts and mixtures of these.

Abstract: The present invention relates to capsules for encapsulating functional agents, such as flavors, fragrances, pharmaceuticals, vitamins, etc. The capsules are suitable for the encapsulation of hydrophobic as well as hydrophilic substances. The capsules include a micro-organism, a matrix component and the encapsulatable material, wherein the latter comprises the functional agent or agents. The invention further relates to a process for manufacturing the capsules and to food products containing the capsules.

Abstract: Edible products that include a flavoring delivery system in the form of microbial microcapsules enclosing a flavor ingredient or composition. The edible products of the invention are prepared by a process that includes a thermal treatment at high temperature of an edible composition that incorporates the flavoring delivery system.