Abstract: Stable spray-dried particles are provided. The stable spray-dried particles include a water-soluble matrix including from about 5% to about 30% emulsifier; from about 20% to about 75% filler; and from 20% to about 50% mono, di and trisaccharides, based on the total weight of the matrix; and at least one active component encapsulated in the matrix. The emulsifier is dextrin and the filler is potato maltodextrin.

Abstract: A delivery system is provided. The flavor delivery systems includes from about 1% to about 15% by weight of the system of at least one non-aqueous flavorant; and an encapsulant selected from one or more seeds in which the at least one non-aqueous flavorant is disposed. The flavor delivery system exhibits a T50 at 30° C. of greater than about 30 minutes.

Abstract: An active-containing microparticle adapted to release the active in a desired end-use, comprising (a) an active-containing core active-containing core, optionally formed on an inner core, comprising a continuous hydrophilic medium in which at least one active is dissolved or is present as? dispersed particles; (b) an active-free barrier layer, surrounding completely the core; and (c) surrounding the barrier layer, a layer of polymeric material having a solubility in water at 25° C. of 0.1% by weight maximum; the barrier layer comprising a material selected from waxes, fats and materials suitable for use as the continuous hydrophilic medium of the core, and which is solid in the conditions of the desired end-use. The particles are useful, for example, for the delayed release of flavors in foods and beverages.

Abstract: Stable spray-dried particles are provided. The stable spray-dried particles include a water-soluble foodstuff matrix including from about 0.1% to about 60% emulsifier and from about 40% to about 99.9% filler, based on the total weight of the foodstuff matrix; and at least one active component encapsulated in the foodstuff matrix. The emulsifier is potato protein and the filler is selected from the group consisting of glucose syrup, soluble fibers and mixtures thereof.

Abstract: A method of preparing spray-dried flavor-containing particles, comprising the addition of flavor to an aqueous, sugar-free matrix and spray-drying the resulting blend, the matrix comprising an emulsifier, a film former and at least one metal salt, selected from the ferrous, alkali metal and alkaline earth metal salts of citric, gluconic and tartaric acids. The method allows the preparation of highly-stable, oxidation- and moisture resistant flavor particles.

Abstract: A method of preparing spray-dried flavor-containing particles, comprising the addition of flavor to an aqueous, sugar-free matrix and spray-drying the resulting blend, the matrix comprising an emulsifier, a film former and at least one metal salt, selected from the ferrous, alkali metal and alkaline earth metal salts of citric, gluconic and tartaric acids. The method allows the preparation of highly-stable, oxidation- and moisture resistant flavor particles.

Abstract: An active-containing microparticle adapted to release the active in a desired end-use, comprising (a) an active-containing core active-containing core, optionally formed on an inner core, comprising a continuous hydrophilic medium in which at least one active is dissolved or is present as? dispersed particles; (b) an active-free barrier layer, surrounding completely the core; and (c) surrounding the barrier layer, a layer of polymeric material having a solubility in water at 25° C. of 0.1% by weight maximum; the barrier layer comprising a material selected from waxes, fats and materials suitable for use as the continuous hydrophilic medium of the core, and which is solid in the conditions of the desired end-use. The particles are useful, for example, for the delayed release of flavors in foods and beverages.

Abstract: Microcapsules having hydrogel walls and a content, the content including a flavour or fragrance active and a solvent therefor, the solvent having a Clog P>5, the solvent being present in such a proportion that the active in solution has a calculated base-ten logarithm of the partition coefficient between the solvent and an continuous aqueous phase containing 1.5% by weight anionic surfactant of at least 1.7. The capsules are useful in providing actives in high surfactant compositions, such as toothpastes and tooth-gels, in which the proportion of active remaining in the capsules on storage is appreciably higher than that achievable by conventional encapsulation techniques.

Abstract: Neurotherapeutically effective pharmaceutical compositions are described that include carboxypeptidase E inhibitors. One class of carboxypeptidase E inhibitors found to exhibit significant neurotropic activity are ?-lactam compounds, particularly penam and cephem ?-lactam antibiotics and non-antibiotic derivatives thereof.