Method of encapsulating flavors and fragrances by controlled water transport into microcapsules
US6106875A · kind A · utility
60Cited by
24References
39Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 12, 1999 |
| Grant date | Aug 22, 2000 |
| Priority date | — |
| Expiry date | Jul 12, 2019 |
Classification
- Technology area (CPC B)Performing Operations; Transporting
- CPC primaryB01J13/10
- WIPO fieldChemical engineering
- WIPO sectorChemistry
Abstract
A method of encapsulating an amphiphilic volatile flavor or fragrance compound into a microcapsule having a hydrogel shell and an oil core. The flavor or fragrance compound in a fluid 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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.