Process for encapsulating the flavor with colloid gel matrix
US5690990A · kind A · utility
21Cited by
16References
11Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Mar 11, 1996 |
| Grant date | Nov 25, 1997 |
| Priority date | — |
| Expiry date | Mar 11, 2016 |
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 in an aqueous medium with high shear mixing of a colloidal gelling agent at a temperature above the freezing point of the aqueous medium and preferably below ambient temperature and dispersing and encapsulating the 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.