FLAVOUR ENCAPSULATION
Kind Code:
A1
Abstract not available for EP1272054
Abstract of corresponding document: WO0174178
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- 80 DEG C, adding the flavour with agitation to encapsulate the flavour, cooling to solidify the flavour, and finally particulated.
Abstract of corresponding document: WO0174178
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- 80 DEG C, adding the flavour with agitation to encapsulate the flavour, cooling to solidify the flavour, and finally particulated.
Inventors:
Ong, Mei Horng (GB)
Tinkler, Suzanne (GB)
Tinkler, Suzanne (GB)
Application Number:
EP20010917044
Publication Date:
01/08/2003
Filing Date:
02/28/2001
View Patent Images:
Export Citation:
Assignee:
Nestle SA. (CH)
International Classes:
A23G3/02; A23G3/02; A23G3/34; A23G3/34; A23L1/22; A23L1/22; A23L2/52; A23L2/56; (IPC1-7): A23L1/22; A23G3/00; A23G3/02; A23L2/56
European Classes:
A23G3/34E+D; A23G3/02K20; A23G3/34E+D6; A23G3/34E+H; A23L1/22B2; A23L2/56
Other References:
See references of WO 0174178A1