Patent ID: 11871764
Assignee: GIVAUDAN SA
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 10:
11. A method of preparing a gelatin-free encapsulated flavor, comprising
(a) blending a mixture of native starch, xanthan gum and konjac in a fluidised bed to prepare a gelatin-replacer core material;
(b) spraying a flavor emulsion comprising an emulsifier on to the gelatin-replacer core material to give fluidised flavor granules; and
(c) spraying an aqueous solution of a food-grade coating material on to the fluidised flavor granules, wherein the coating material is selected from the group consisting of cellulosic materials and, starch-based materials,
the combined proportions of the xanthan gum and konjac, by weight of the encapsulated flavor comprising from about 4% to about 16%, and the weight ratio of xanthan gum to konjac comprising from about 20:80 to about 80:20.