Abstract: The present invention relates to plant-based coacervate core-shell microcapsules, wherein the shell comprises a plant protein extract, as well as methods and uses of the same.

Abstract: The present invention relates to plant-based coacervate core-shell microcapsules, wherein the shell comprises a plant protein extract, as well as methods and uses of the same.

Abstract: Described herein is a composite microcapsule slurry including at least one microcapsule having an oil-based core including a hydrophobic material, preferably a perfume, and a composite shell including a first material and a second material. The first material and the second material are different, the first material is a coacervate, the second material is a polymeric material, and the weight ratio in the slurry between the first material and the second material is between 50:50 and 99.9:0.1.

Abstract: Described herein is a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, the process being performed at room temperature. Powdered microcapsules obtainable by the process are also described. Perfuming and flavouring compositions as well as consumer products including the capsules are also described.

Abstract: The present invention relates to a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, said process being performed at room temperature. Powdered microcapsules obtainable by said process are also an object of the invention. Perfuming and flavouring compositions as well as consumer products comprising said capsules are also part of the invention.

Abstract: Described herein is a flavored food product including a coacervate core-shell capsule including a flavor ingredient. Also described herein are methods of making and using the same.

Abstract: The present invention relates to a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, said process being performed at room temperature. Powdered microcapsules obtainable by said process are also an object of the invention. Perfuming and flavouring compositions as well as consumer products comprising said capsules are also part of the invention.

Abstract: The invention relates to a method for making a core-composite shell microcapsule slurry for the delivery of hydrophobic active ingredients such as fragrance components of perfume oils. The method includes forming an outer shell by coacervation surrounding an internal phase which contains the hydrophobic active ingredient; and forming an inner shell by interfacial polymerization at the interface between the internal phase and the outer shell. The internal phase contains the hydrophobic active ingredient. The microcapsules are typically incorporated in a consumer product wherein the composite shell prevents the hydrophobic active ingredient from release until desired, generally during use of the consumer product.

Abstract: Described herein is a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, the process being performed at room temperature. Powdered microcapsules obtainable by the process are also described. Perfuming and flavouring compositions as well as consumer products including the capsules are also described.

Abstract: The invention relates to a method for making a core-composite shell microcapsule slurry for the delivery of hydrophobic active ingredients such as fragrance components of perfume oils. The method includes forming an outer shell by coacervation surrounding an internal phase which contains the hydrophobic active ingredient; and forming an inner shell by interfacial polymerization at the interface between the internal phase and the outer shell. The internal phase contains the hydrophobic active ingredient. The microcapsules are typically incorporated in a consumer product wherein the composite shell prevents the hydrophobic active ingredient from release until desired, generally during use of the consumer product.

Abstract: The present invention relates to a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, said process being performed at room temperature. Powdered microcapsules obtainable by said process are also an object of the invention. Perfuming and flavouring compositions as well as consumer products comprising said capsules are also part of the invention.

Abstract: The invention relates to a process for preparing a hybrid coacervate capsule by mixing a first polymer with particles to form particle/polymer complexes; interacting a second polymer with the particle/polymer complexes to form a mixture comprising hybrid complex coacervates which contain particulate inclusions; and adding a core material to the mixture so that the hybrid complex coacervates deposit as a coating layer around the core material. The capsules form another embodiment of the invention.

Abstract: The invention relates to a method of making multilayer core/shell microcapsules for delivery of active agents such as fragrance components of perfume oils. The method includes forming an outer shell by coacervation surrounding an internal phase which contains the active agent; and forming an inner shell by interfacial polymerization at the interface between the internal phase and the outer shell. The internal phase contains the active agent. The microcapsules are typically incorporated in a consumer product wherein the multilayer shell prevents the active agent from release until desired, generally during use of the consumer product.

Abstract: The invention relates to a method of making multilayer core/shell microcapsules for delivery of active agents such as fragrance components of perfume oils. The method includes forming an outer shell by coacervation surrounding an internal phase which contains the active agent; and forming an inner shell by interfacial polymerization at the interface between the internal phase and the outer shell. The internal phase contains the active agent. The microcapsules are typically incorporated in a consumer product wherein the multilayer shell prevents the active agent from release until desired, generally during use of the consumer product.

Abstract: The invention relates to a process for preparing a hybrid coacervate capsule by mixing a first polymer with particles to form particle/polymer complexes; interacting a second polymer with the particle/polymer complexes to form a mixture comprising hybrid complex coacervates which contain particulate inclusions; and adding a core material to the mixture so that the hybrid complex coacervates deposit as a coating layer around the core material. The capsules form another embodiment of the invention.

Abstract: The invention provides a process for preparing a core-shell capsule comprising the steps of (i) mixing a solid active ingredient and/or an oily liquid active ingredient with a polymeric material capable of forming a hydrogel shell around the active ingredient(s), (ii) forming a shell comprising a hydrogel scaffold formed of a polymeric lattice around the core, (iii) optionally cross-linking the polymeric lattice; and (iv) contacting the optionally cross-linked core-shell hydrogel shell with a liquid silica precursor so as to cause precipitation of silica within the scaffold structure thereby forming a composite shell of silica interspersed between the polymeric lattice.

Abstract: The present invention relates to the field of encapsulation. More particularly, it relates to a new process for encapsulating an active ingredient in or on an edible composition.

Abstract: Coacervated capsules that have from 10 to 99% by weight of the capsule of a core comprising a mixture of (I) a fatty component of (i) hydrogenated oil or (ii) hydrogenated fat or (iii) cocoa butter or (iv) a mixture thereof and (II) a material to be encapsulated comprising a flavor and/or fragrance material, the mixture having a Tm of between about 30° C. and about 40° C. such that it is a solid at 20° C., wherein the weight ratio of fatty component to material to be encapsulated is from to 10:90 to 70:30, and from 90 to 1% by weight of the capsule of a coating layer of a protein, and optionally a non-protein polymer. Also, methods of manufacture and use of such capsules and food and oral care compositions containing such capsules.

Abstract: The present invention relates to a method for preparing microcapsules by coacervation, and to the use of transglutaminase for cross-linking in complex coacervation. The present invention relates further to coacervation processes in general in which a material to be encapsulated is added to a solution comprising at least one colloid below the gelling temperature of the colloid. According to a method of the present invention, an emulsion or suspension of hydrophobic material is prepared after cooling a solution that includes hydrocolloids below the critical gelling temperature of a coacervate phase.

Abstract: The invention relates to a coacervated capsule comprising from 10 to 95% by weight of the capsule of a core comprising essentially a hydrophobic material, and from 90 to 5% by weight of the capsule of a coating layer comprising essentially a protein, and optionally a non-protein polymer, wherein the core further comprises from 0.01% to 30% by weight of the capsule of a cellulose ether derivative having an alkoxyl content from 35 to 60% and a degree of substitution of alkoxyl groups per anhydroglucose unit of from 2 to 3 and the viscosity of the core, measured at ambient temperature, is from about 100 mPa·s to 30000 mPa·s.