Heat stabilized flavoring agents coated with hydrogenated castor oil
US5098725A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 29, 1990 |
| Grant date | Mar 24, 1992 |
| Priority date | — |
| Expiry date | Mar 29, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P10/35
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Very small particles of flavoring materials which are labile when subjected to both heat and an aqueous medium are coated with a coating material containing hydrogenated castor oil and having a melting point of from about 80.degree. to about 100.degree. C. The coating layer remains stable during the first minutes of the baking process, when the concentration of water in the dough or batter is relatively high. After several minutes, when most of the water in the dough or batter has evaporated and the temperature increases to about 100.degree. C., the coating layer or layers melt away. Within a few minutes thereafter, the active ingredient is exposed within the product. Alternatively, a leavening agent may be used wihtin the capsule which will release a gas at the predetermined temperature and cause rupture of the microencapsulation.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.