Method of encapsulated flavors and fragrances by controlled...

Details Method of encapsulated flavors and fragrances by controlled... Method of encapsulated flavors and fragrances by controlled...

B - Operations, Transporting

01

J

B01J 13/10 (2006.01)

Patent

CA 2304556

A method of encapsulating an amphiphilic flavor or fragrance compound into a microcapsule having a hydrogel shell and an oil core. The flavor or fragrance compound is transported into and solubilized in the core by partition coefficient equilibrium using water in the capsule wall to transport the compound into the core. Microcapsules made by the method of the invention may have a wall thickness and contain a high concentration of the flavor or fragrance compound that has not previously been feasible.

L'invention concerne un procédé d'encapsulation d'un composé d'arôme ou de parfum dans une microcapsule possédant une enveloppe d'hydrogel et un noyau huileux. Le composé d'arôme ou de parfum est transporté dans le noyau et solubilisé dans ce dernier, par équilibre du coefficient de partage, au moyen de l'eau se trouvant dans la paroi de la capsule, de sorte que le composé soit transporté dans le noyau. Les microcapsules fabriquées selon le procédé de l'invention peuvent présenter une épaisseur de paroi et une concentration élevée dudit composé d'arôme ou de parfum encore impossibles à atteindre jusqu'à maintenant.

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