Abstract: Flavored food and pharmaceutical compositions include one or more flavor additives incorporated within polymeric particles, usually within an internal pore network defined by individual polymeric particles. The polymeric particles are, in turn, dispersed within and/or over a surface of an orally-deliverable matrix material, which is usually a solid or semi-solid substrate. In the case of chewable compositions, the flavor additives will be released into the orally-deliverable matrix material as the composition is chewed and held in the mouth, thus prolonging the flavor of the composition. In the case of dried powders and mixes, the flavor will typically be made available as the product is consumed or be released into the matrix material as the composition is further processed. When two flavors are combined with the polymeric particles, the relative amounts of the additives can be selected to provide simultaneous release and exhaustion of the additives.

Abstract: An article for the pressure-actuated release of the powder composition comprises a resilient layer having a plurality of discrete reservoirs therein. Each reservoir contains an isolated quantity of an active powder composition, and usually a permeable layer covers an open aperture from the reservoir. As the article is compressed, the powder is forced outward through the permeable layer and into the surrounding environment. In a preferred example, the article is a shoe insole and the active composition is an anti-microbial powder, usually being an anti-microbial agent which is absorbed into porous particles.