Process for encapsulating the flavor with colloid gel matrix
US5498439A · kind A · utility
28Cited by
13References
7Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Dec 21, 1994 |
| Grant date | Mar 12, 1996 |
| Priority date | — |
| Expiry date | Dec 21, 2014 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P10/30
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A stable liquid suspension of an encapsulated flavor oil, oleoresin or spice in a gel matrix is prepared by forming a gel matrix with high shear mixing of a colloidal gelling agent at a temperature of about 15.degree. C., and dispersing the encapsulated flavor oil, oleoresin or spice in the gel matrix during the formation of the gel matrix.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.