Encapsulated sensory agents

Details Encapsulated sensory agents Encapsulated sensory agents

A - Human Necessities

23

L

A23L 1/22 (2006.01) A23F 5/46 (2006.01) A23F 5/48 (2006.01) A23L 2/56 (2006.01)

Patent

CA 2209783

A process for encapsulating an aroma or flavour for a beverage. An oil-in- water emulsion is formed from an edible oil (hydrolyzed or unhydrolyzed), an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50 % by weight of the film forming agent. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5 % by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.

Procédé d'encapsulation d'un arôme ou d'une saveur pour une boisson. Une émulsion aqueuse est formée à partir d'une huile comestible (hydrolysée ou non hydrolysée), d'un milieu aqueux, et d'un agent filmogène hydrosoluble à base de glucides. On ajoute une quantité suffisante de l'agent filmogène de sorte que la phase aqueuse de l'émulsion contienne au moins 50 % en poids de l'agent filmogène. On pulvérise une émulsion aqueuse sur une poudre de boisson soluble après quoi la couche aqueuse de chaque gouttelette sèche rapidement pour former les capsules; la teneur en humidité de la poudre de boisson soluble, après pulvérisation, étant inférieure à 5 % en poids. Lors de l'utilisation, la poudre de boisson soluble est dissoute dans de l'eau chaude afin de libérer l'arôme ou la saveur.

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