Method of encapsulating flavors and fragrances by controlled water transport into microcapsules
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United States of America Patent
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Aug 22, 2000
Issued Date -
N/A
app pub date -
Jul 12, 1999
filing date -
Oct 8, 1997
priority date (Note) -
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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.
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