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1. WO2001074178 - ENCAPSULATION D'UN AROME

Note: Texte fondé sur des processus automatiques de reconnaissance optique de caractères. Seule la version PDF a une valeur juridique

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CLAIMS.

1. A process for the preparation of an encapsulated flavour composition comprising a flavour encapsulated in a high-boiled sugar glass which comprises boiling the ingredients of a high-boiled sweet to give a syrup, heating the syrup to reduce the moisture content to below 5%, cooling the syrup to a temperature from 120 to 80°C , adding the flavour with agitation to encapsulate the flavour, further cooling to solidify the encapsulated flavour, and finally particulating the encapsulated flavour.
2. A process according to claim 1 wherein the ingredients of the high-boiled sweet comprise a mixture of a sugary or non-sugary sweet material with water.

3. A process according to claim 2 wherein the sugary sweet material is sucrose or corn glucose syrup.
4. A process according to claim 2 wherein the non-sugary sweet material is isomalt, lactitol, maltitol or lycasin .
5. A process according to claim 1 wherein after boiling the ingredients of the high-boiled sweet to give a syrup, the syrup is heated to a temperature from 120°C to 160°C to reduce the moisture content.
6. A process according to claim 1 wherein after the water content has been reduced to below 5%, the syrup is cooled to from 120° to 80°C.
7. A process according to claim 1 wherein the flavour is a volatile flavour which is in liquid or solid form.
8. A process accordmg to claim 1 wherein the flavour is vanilla, orange, chocolate, coffee, cocoa, mint oil, orange oil, cinnamon or hazelnut.
9. A process according to claim 1 wherein a colour or an acid may be
incorporated in addition to the flavour
10. A process according to claim 1 wherein the amount of the flavour added to the cooled syrup is up to 20% by weight based on the weight of the encapsulated flavour composition.
11. A process according to claim 1 wherein after the flavour has been added and mixed with the cooled syrup to encapsulate it, the encapsulated mix is cooled to ambient temperature and particulated into beads, slabs or a powder .
12. An encapsulated flavour composition comprising a flavour encapsulated in a high-boiled sugar glass.

13. An edible product having incorporated therein an encapsulated flavour composition comprising an effective amount of a flavour encapsulated in a high-boiled sugar glass.
14. An edible product according to claim 13 wherein the edible product includes confectionery, pharmaceutical, beverage or functional products.
15. An edible product according to claim 13 wherein confectionery products include pressed tablets, chew and hydrocolloid based products.
16. An edible product which is dusted, coated or surface-enrobed by an encapsulated flavour composition comprising a flavour encapsulated in a high-boiled sugar glass.
17. A beverage containing an effective amount of an encapsulated flavour composition comprising a flavour encapsulated in a high-boiled sugar glass.

18. An encapsulated flavour composition according to claim 12 comprising from 0.1 to 5% by weight of a biopolymer.