Process for preparing beads as food or tobacco additive
US6325859A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jun 1, 1999 |
| Grant date | Dec 4, 2001 |
| Priority date | — |
| Expiry date | Jun 1, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/72
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for preparing beads containing at least one active ingredient, such as a flavor, fragrance, vitamin, and/or coloring material, to food or tobacco products, where the active ingredient is released at a controlled rate. Discrete droplets of the active ingredient and an acid polysaccharide are formed in an aqueous medium, then the droplets are converted to water insoluble gel beads by introducing the droplets into a solution containing multivalent cations, thereby building a suspension of gel beads. The beads may then be added to the food or tobacco product in an effective amount to flavor, perfume, vitamize, and/or color the product. The beads are heat and mechanically stable.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.