Abstract: Disclosed herein is an encapsulated flavor delivery system of dried spherical gelatin beads, each in the form of a continuous gelled matrix formed by an uncross-linked gelatin and a filler, where the matrix surrounds a plurality of droplets of an oily liquid flavor composition containing a flavorant. The continuous gelled matrix is substantially void of acid polysaccharide gelling agents. The plurality of flavor droplets has an average diameter in a range from about 1 micron to about 20 microns: and the bead is spherical having an average particle diameter in a range from about 400 microns to about 2000 microns, with a coefficient of variance less than 15%. The encapsulated flavor delivery system is prepared by extrusion of a stable oil-in-water emulsion of a gelatin-based mixture and oily liquid flavor through a needle submerged in a chilled non-aqueous fluid.

Abstract: Described herein is a method for making colored hydrogel-based materials, and products relating thereto. The method includes applying an aqueous colorant composition comprising water and a colorant material to an external surface of a plurality of hydrogel-based materials. The aqueous colorant composition comprises less than 25% (v/v) of an aqueous miscible co-solvent. The hydrogel-based materials comprise a hydrogel matrix encapsulating an active ingredient composition, such as a flavor or fragrance composition. The aqueous colorant composition and the hydrogel-based materials are mixed for a sufficient duration of time to allow substantially all of the aqueous colorant composition to be absorbed into the hydrogel matrix. Optionally, the colored hydrogel-based materials may be dried to remove at least a portion of the water absorbed into the hydrogel matrix thereby leaving the colorant material therein.

Abstract: A method of encapsulating a volatile, water-soluble substance in capsules having a hydrogel shell and an oily interior includes (i) providing blank capsules having a hydrogel shell and an oily interior and (ii) immersing the capsules in an aqueous solution of the volatile, water-soluble substance for a time sufficient for them to load to a desired extent with the volatile, water-soluble substance. The aqueous solution additionally has dissolved therein to saturation point at least one water-soluble, non-volatile material. The method permits the easy and durable encapsulation of volatile materials that hitherto have been difficult to encapsulate.

Abstract: A process of providing flavoured popcorn kernels, comprising the spraying of popcorn kernels with an aqueous composition, which comprises a slurry in water of a powdered blend of spray-dry flavor and film-forming polymer, the film-forming polymer being adhesive to the kernels at application temperature and sufficient blend being applied to provide an essentially complete coating on the kernels. The process is simple and inexpensive to perform, and allows the ready manufacture of low-fat popcorn.

Abstract: A process of preparation of microcapsules having a shell and a core that includes a waxy solid, includes (a) dispersing particles of waxy solid material in a water-immiscible liquid in which the waxy solid material is insoluble; (b) emulsifying the resulting dispersion into an aqueous solution of a capsule wall-forming material to form an emulsion of droplets; (c) forming a coating of the capsule wall-forming material on the emulsified droplets containing the dispersed waxy solid particles to provide capsules; (d) heating the capsules to a temperature above the melting point of the waxy solid material; and (e) cooling the capsules to a temperature below the melting point of the waxy solid material.

Abstract: A process of preparation of microcapsules having a shell and a core that includes a waxy solid, includes (a) dispersing particles of waxy solid material in a water-immiscible liquid in which the waxy solid material is insoluble; (b) emulsifying the resulting dispersion into an aqueous solution of a capsule wall-forming material to form an emulsion of droplets; (c) forming a coating of the capsule wall-forming material on the emulsified droplets containing the dispersed waxy solid particles to provide capsules; (d) heating the capsules to a temperature above the melting point of the waxy solid material; and (e) cooling the capsules to a temperature below the melting point of the waxy solid material.

Abstract: A method of loading liquid lipophilic compounds to capsules having a hydrogel shell and an oil core, wherein said compound, said capsules, and water and a solvent that is miscible with both water and lipophilic compound are thoroughly mixed and incubated for a sufficient time to provide capsules loaded with a lipophilic flavor or fragrance compound. The capsules are useful for providing flavors or fragrances to a wide variety of products such as foodstuffs, beverages, medicines and tobacco products.

Abstract: A method of providing capsules having a hydrogel shell and an oily interior and encapsulating a volatile, water-soluble substance, comprising the steps of (i) providing blank capsules having a hydrogel shell and an oily interior; and (ii) immersing said capsules in an aqueous solution of the volatile, water-soluble substance for a time sufficient for them to load to a desired extent with the volatile, water-soluble substance; the aqueous solution additionally comprising dissolved therein to saturation point at least one water-soluble, non-volatile material. The method permits the easy and durable encapsulation of volatile materials that hitherto have been difficult to encapsulate.