Process for producing flavor-containing capsule

A process for producing flavor-containing sugar-free capsule, the flavor being encapsulated in a carbohydrate mixture containing polysaccharide(s) and hydrogenated saccharide(s) at a weight ratio of from about 15:85 to about 85:15 on a solid basis. Flavor-containing sugar-free capsules which have a low cariogenicity and a structural strength of a certain level and can be stored for a prolonged period of time can be obtained.

FIELD OF THE INVENTION 
This invention relates to a process for producing flavor-containing 
capsules which can be used for imparting a flavor to foods over a wide 
range. More particularly, it relates to a process for producing 
flavor-containing sugar-free capsules, wherein a flavor is encapsulated in 
a carbohydrate mixture containing modified starch(es) with hydrogenated 
saccharide(s). 
BACKGROUND OF THE INVENTION 
A number of attempts have been made hitherto to encapsulate flavor 
components in various carbohydrates. Encapsulation makes it possible to 
prevent a flavor component from oxidation and volatilization so as to 
improve its keeping qualities. Also, handling characteristics can be 
improved thereby. In recent years, these capsules have been widely 
employed in various foods, in particular, candies and chewing gums, since 
they have a characteristic encapsulated structure and can be colored into 
various colors. 
Examples of methods for encapsulating flavor components which have been 
proposed hitherto are as follows. 
(1) JP-A-49-62677 (corresponding to U.S. Pat. No. 3,704,137), JP-A-52-94452 
(corresponding to U.S. Pat. No. 4,271,202), JP-A-61-12248, and 
JP-A-61-502656 (corresponding to U.S. Pat. No. 4,610,890 and U.S. Pat. No. 
4,707,367). (The term "JP-A" as used herein means an "unexamined published 
Japanese patent application".) 
A mixture comprising a saccharide such as sucrose, a starch hydrolyzate and 
an emulsifier is heated and a flavor component such as an essential oil or 
an edible oil and fat is added thereto. Then the resulting mixture is 
extruded into a cold solvent and thus molded. 
(2) JP-B-34-5600 (corresponding to U.S. Pat. No. 2,809,895). (The term 
"JP-B" as used herein means an "examined Japanese patent publication".) 
An essential oil (i.e. a flavor component) is dispersed in heated corn 
syrup and molded by extrusion. 
(3) JP-A-47-11978 (corresponding to U.S. Pat. No. 3,736,149). 
Acetaldehyde, which is a flavor component, is fixed in a mixture of 
lactose, a hydrophilic colloid and a starch hydrolyzate. 
(4) JP-B-52-37062. 
A flavor component is added to an aqueous solution of saccharides, in which 
maltose, lactose, malto-triose or raffinose and corn syrup, dextrin and 
malto-dextrin are mixed at a definite ratio in the form of molecules, and 
then mixed and dried. 
(5) JP-A-61-501078 (corresponding to U.S. Pat. No. 4,689,235). 
A flavor component such as a fruit essence is encapsulated in a substrate 
which has been prepared by adding water to a mixture of malto-dextrin with 
hydrogen octenyl butanedioate amylodextrin at a definite ratio, stirring 
and boiling. 
(6) JP-A-49-132251 and U.S. Pat. No. 2,566,410. 
A flavor component such as a powdery fat or an essential oil is fixed with 
an aqueous solution of sorbitol or molten sorbitol. 
(7) U.S. Pat. No. 3,314,803. 
Acetaldehyde, which is one of volatile components of a flavor substance, is 
fixed with mannitol. 
(8) U.S. Pat. No. 4,532,145. 
A fixed acetaldehyde composition having an amorphous substrate is produced 
by the process comprising the steps of: 
(a) forming an aqueous solution which consists of (a-1) and (a-2), where 
(a-1) is 10 to 30% by weight of a water soluble, crystalline, low molecular 
weight material (ex. 30% mannitol) and 
(a-2) is no less than 70% by weight of a water soluble maltodextrin; 
(b) incorporating acetaldehyde into the solution of step (a) and 
thereafter; 
(c) spray-drying the aqueous solution. 
(9) U.S. Pat. No. 3,041,180. 
Corn syrup solids are mixed with glycerol or nontoxic glycol and heated. 
Then an essential oil (i.e., a flavor component) is fixed therewith. 
(10) U.S. Pat. No. 4,820,534. 
A substrate comprising a minor component selected from water-soluble 
carbohydrates such as fructose and a polymeric, carbohydrate material such 
as malto-dextrin having a dextrose equivalent (DE) up to 20 is mixed with 
volatile flavorants (flavor components) without any added moisture. The 
obtained mixture is heated above the glass transition temperature of the 
substrate in a single screw extruder. Then it is extruded, cooled and 
molded to thereby give glassy capsules. 
Among the conventional techniques as cited above, the methods (1) comprise 
using sucrose, i.e., sugar as the main component. Recently the application 
of flavor-containing capsules produced by these methods (1) to foods with 
a need for low cariogenicity (for example, candies, chewing gums) has been 
restricted for fear of tooth decay with sugar. 
Although flavor-containing capsules produced by the methods (2) to (5) with 
the use of saccharides and polysaccharides other than sucrose have low 
cariogenicity, they are week in structure compared with those produced by 
using sugar. When these capsules are used in the production of, for 
example, a chewing gum base which is to be mixed at a relatively high 
temperature and exposed to a shear force in the mixing stage, the capsule 
structure is broken in the course of the production process. Thus the 
performance of the capsules per se of liberating the flavor upon eating 
(chewing) cannot be exerted in this case. 
In the methods (6) to (9), sugar alcohols such as sorbitol, mannitol and 
glycerol, which are typical examples of low cariogenic materials, are used 
as the main component. However, the production of flavor-containing 
capsules by these methods frequently requires troublesome operations, for 
example, heating at a high temperature. There is another disadvantage that 
the capsules thus obtained have a high hygroscopicity caused by the 
hygroscopicity of sugar alcohols as the main component and thus can be 
hardly stored for a long period of time. 
Also, flavor-containing capsules can be produced without using sucrose by 
the method (10). However it involves some limiting factors (for example, 
use of no moisture in the mixing step, heating temperature), which 
restricts base materials usable therein and, in its turn, limits the 
amount of the flavor component to be encapsulated (in every example of the 
specification of the patent as cited above, the amount of the flavor 
component is 5% by weight or below based on the base material). 
Accordingly, there have been required an improved method for producing a 
flavor-containing capsule, which has a low cariogenicity and a structural 
strength at a certain level and can be stored for a prolonged period of 
time, without any difficult operation. 
SUMMARY OF THE INVENTION 
To solve the above-mentioned problem, the present inventors have noted 
hydrogenated saccharides as compounds having a low cariogenicity. These 
compounds generally have a high hygroscopicity and therefore it is 
difficult to obtain capsules capable of being stored for a prolonged 
period of time from the compounds only. 
Therefore, the present inventors have extensively investigated, and as a 
result, they have found out that flavor-containing capsules produced by 
encapsulating a flavor in a carbohydrate mixture containing hydrogenated 
saccharide(s) and modified starch(es) at a specific mixing ratio have a 
low cariogenicity and a structural strength at a certain level, can be 
stored for a prolonged period of time and can overcome the problem of 
hygroscopicity, thus completing the present invention. 
Accordingly, the present invention provides a process for producing 
flavor-containing sugar-free capsules, said flavor being encapsulated in a 
carbohydrate mixture comprising modified starch(es) and specific 
hydrogenated saccharide(s) at a weight ratio ranging from about 15:85 to 
about 85:15 on a solid basis. 
DETAILED DESCRIPTION OF THE INVENTION 
Now, the present invention will be described in greater detail. 
For the embodiment of the present invention, it is preferable to employ a 
method which comprises the steps of heating a carbohydrate mixture 
containing modified starches and hydrogenated saccharides to thereby give 
a molten matter, adding a flavor to the molten matter and mixing them to 
thereby give a uniform mixture, solidifying this uniform mixture by 
rapidly cooling under extrusion, and cutting or grinding the solid matter 
thus obtained, since capsules can be continuously and efficiently produced 
thereby. 
Although the mixing weight ratio of the modified starch to the hydrogenated 
saccharide varies depending on the form and amount of the selected flavor, 
it ranges from about 15:85 to about 85:15, preferably from about 15:85 to 
about 50:50, and still preferably from about 15:85 to about 30:70, on a 
solid basis. When the content of the modified starch exceeds about 85% by 
weight based on the whole carbohydrate mixture, the viscosity of the 
mixture is elevated at the heating step and thus it becomes difficult to 
add the flavor thereto. When the content of the hydrogenated saccharide 
exceeds about 85% by weight based on the whole carbohydrate mixture, 
capsules having a preferable structural strength can be hardly obtained. 
As will be discussed hereinafter, this carbohydrate mixture should 
preliminarily be heated until the moisture content thereof is lowered to a 
definite level in order to elevate the moisture-stability of the resulting 
capsules. When the carbohydrate mixture contains the hydrogenated 
saccharide at an excessively large content, the vaporization of the 
moisture becomes difficult and thus an elevated heating temperature is 
required. 
The modified starches to be used in the present invention may be either 
solid ones or liquid ones. 
The modified starches are products prepared by chemical treatment of 
starches, e.g., acid treatment starches (ex. dextrin), enzyme treatment 
starches (ex. dextrin), boiling starches (ex. .alpha.-starch), oxidized 
starches, cross-bonding starches and other starch derivatives (see, 
PRINCIPLES OF FOOD CHEMISTRY, Second Edition, written by John M. deMAN, 
issued by Van Nostrand Reinhold (New York), 1990, pp. 167-168. 
In the case of dextrin, those having a low DE (in particular, up to about 
20) are preferably used. Dextrin having a DE exceeding about 20 makes the 
resulting capsules unstable to moisture. On the other hand, it is feared 
that dextrin having a DE lower than about 5 would bring about an 
excessively high viscosity of the carbohydrate mixture in the step of 
mixing with the flavor. 
Of the other starch derivatives, preferred are starch derivatives wherein 
side chains are modified with hydrophilic or hydrophobic groups, etc. to 
thereby form a more complicated structure with a strong interaction 
between side chains (for example, starch esters, starch ethers). These 
starch derivatives having modified side chains are more preferred than the 
cross-bonding starches. 
To elevate the moisture stability of the capsules during storage, it is 
particularly desirable to use a modified starch having a high molecular 
weight and a branched structure. As modified starches of a branched 
structure, products prepared by modifying starch containing amylopectin at 
a high content may be preferably used. It is recommended to use those 
prepared from starch containing amylopectin at a content of about 80% by 
weight or more. Particular examples of the starches include amioca starch, 
tapioca starch and waxy maize. Of these, modified starches derived from 
waxy maize are particularly preferred, and the specific examples thereof 
include PURITY.RTM. GUM 59, PURITY.RTM. GUM BE, PURITY.RTM. GUM 1773, 
N-LOK.RTM. (products of National Starch and Chemical Company, Food 
Starch-Modified), etc. 
It is expected that the use of viscous polysaccharides (for example gum 
substances, agar, carrageenan, alginic acid, chitin, chitosan) with 
modified starches further improves the moisture-stability of the resulting 
capsules via interactions between side chains. As examples of the gum 
substances, cyamoposis gum, locust bean gum, gum arabic, karaya gum and 
tragacanth may be cited. 
When these polysaccharides are used at an excessively high ratio, however, 
the carbohydrate mixture has an excessively high viscosity and, as a 
result, the addition of the flavor and the extrusion molding become 
difficult. 
As the hydrogenated saccharide to be used in the present invention, on the 
other hand, one or more substances may be optionally selected from 
xylitol, lactitol, maltitol, isomalt (hydrogenated palatinose, i.e., a 
mixture of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol and 
1-O-.alpha.-D-glucopyranosyl-D-mannitol) and hydrogenated corn syrup. 
Regarding hydrogenated corn syrup, it is recommended to use one prepared 
from corn syrup containing as much maltose as possible. If these 
substances are used as hydrogenated saccharides in the present invention, 
another hydrogenated saccharide such as sorbitol can also be added. 
At the mixing of the modified starch(es) with the hydrogenated 
saccharide(s) thus selected, water may be added if required. It is 
preferable that water, if added, is used in the smallest amount allowing 
the uniform dispersion of the carbohydrate mixture. More particularly, the 
amount of water is preferably controlled to about 3 to about 40% by weight 
based on the carbohydrate mixture. It is not preferable to add water in an 
excessively large amount, since a prolonged heating time is required later 
for lowering the moisture content in this case. 
Further, protein such as gelatin, whey, separated soybean protein, etc. may 
be added to the carbohydrate mixture of the modified starch(es) with the 
hydrogenated saccharide(s). 
The carbohydrate mixture of the modified starch(es) with the hydrogenated 
saccharide(s) is heated to a temperature of from about 110.degree. to 
about 200.degree. C. until the carbohydrate mixture is molten and the 
moisture content is lowered to a certain level, though the heating 
temperature varies depending on the composition of the mixture. It is 
preferable to boil down the carbohydrate mixture in, for example, a pot 
until the moisture content reaches about 0.5 to about 6% by weight. It is 
not preferable that the moisture content is too high at this point, since 
the resulting capsules contains too much moisture and have a poor 
moisture-stability in this case. 
Next, a flavor is added to the molten matter thus obtained. Other additives 
may be added thereto simultaneously, if required. The moisture-stability 
of the obtained capsules varies depending on the contents of moisture, the 
flavor and other additives. Excessively large contents of these components 
at the molding step make the stability poor. It is preferable to adjust 
the content of the flavor to about 20% by weight or below based on the 
carbohydrate mixture. When the flavor is added in an amount less than 
about 0.2% by weight, however, no effect of the flavor can be achieved. 
That is to say, the content of the flavor preferably ranges from about 0.2 
to about 20% by weight, still preferably from about 1 to about 15% by 
weight, based on the carbohydrate mixture. 
The flavor to be used in the present invention is not particularly 
restricted but arbitrarily selected from among fat-soluble flavors, 
water-soluble flavors or synthetic flavors and natural extracts. 
Specific examples of the flavor include essential oils such as orange oil, 
lemon oil, peppermint oil and vanilla, essences such as apple essence and 
strawberry essence, hydrocarbons such as .beta.-caryophyllene, alcohols 
such as l-menthol, aldehydes such as vanillin, esters such as geranyl 
formate, benzyl formate and ethyl acetate, and flavor compositions such as 
beef flavor, pork flavor, chicken flavor and butter flavor. 
As other additives, for example, emulsifiers for dispersing the flavor in 
the carbohydrates and antioxidants may be optionally added, if required. 
As the emulsifier, those authorized as a food additive may be arbitrarily 
used. It is particularly preferable to use lecithin or sucrose fatty acid 
ester having an HLB of about 4 to about 12 therefor. It is enough to add 
the emulsifier, if used, in an amount of from about 1 to about 7% by 
weight based on the weight of the flavor. As the antioxidant, those 
authorized as a food additive, for example, vitamin C, vitamin E and 
extracts of rosemary and sage may be used. From the viewpoint of harmony 
of the carbohydrate mixture with the flavor, it is particularly preferable 
to use vitamin E therefor. The content of the antioxidant, if used, may 
range from about 0.1 to about 2% by weight based on the weight of the 
flavor. As examples of other additives, edible colorants (e.g., Food 
Yellow No. 4 (tartrazine), Food Yellow No. 5 (sunset yellow FCF), Food 
Blue No. 1 (brilliant blue FCF), Food Blue No. 2 (indigocarmine), Food Red 
No. 2 (amaranth), Food Green No. 3 (fast green FCF), etc.) and nutritious 
substances (e.g., choline chloride, fumaric acid, etc.) may be cited. 
The method for mixing the molten carbohydrate mixture with the flavor and 
other additives is not particularly restricted, so long as a uniform 
mixture can be obtained thereby. For example, the flavor and other 
additives may be added to the molten carbohydrate mixture which is under 
stirring in a homodisperser and then stirring is continued to thereby give 
a uniform mixture. Then the uniform mixture thus obtained is transferred 
into an extruder. After sealing, the mixture is extruded from the 
injection port of the extruder under applying pressure thereto. It is 
desirable to preliminarily heat the extruder so as to smoothly perform the 
extrusion. 
Alternately, an extruder made of a pressure container, in which heating, 
mixing and extrusion can be performed, may be used. That is to say, the 
carbohydrate mixture, water, the flavor and other additives are fed into 
the extruder with the use of a feeder provided with, for example, a 
continuous flow pump. Next, these components are heated and mixed in the 
extruder and then extruded therefrom. This process is preferable, since a 
series of operations can be continuously carried out in a single container 
and thus the yield of the product per unit time can be elevated. It is 
particularly preferable to use an extruder having a construction by which 
the feed materials can be conveyed, heated and mixed at the same time 
(hereinafter referred to as a barrel) and which is provided with two or 
more screws. Compared with an extruder provided with a single screw, an 
extruder provided with two or more screws is excellent in the capability 
of conveying and mixing and thus enables more stable production. Further, 
an extruder having two or more screws is excellent in the performance of 
washing the inside of the container by itself, which makes the 
post-treatment washing and maintenance easy. 
On the other hand, a cooling tank is cooled to an appropriately low 
temperature by feeding a refrigerant carrier thereto. Although the 
refrigerant carrier may be arbitrarily selected from among those exerting 
no harm from the viewpoint of food sanitation, it is preferable to select 
those which would not solubilize the carbohydrate mixture and can be 
easily eliminated from the surface of the capsules therefor. As particular 
examples of the refrigerant carrier, alcohols such as ethanol and 
isopropyl alcohol may be cited. The refrigerant carrier may be cooled by 
any method without restriction. For example, dry-ice or a cooling device 
such as a chiller can be selected therefor depending on the employed 
apparatus. The cooling temperature is adjusted to such a level as to be 
sufficient for quickly cooling and solidifying the uniform mixture 
extruded from the injection port of the extruder without softening the 
solid matter thus obtained. More particularly, it is preferably adjusted 
to about -10.degree. to about -30.degree. C. Thus the carbohydrate mixture 
having the flavor encapsulated therein is quickly cooled and solidified to 
thereby give a solid matter. The extrusion pressure may be at such a level 
that the carbohydrate mixture having the flavor encapsulated therein can 
be continuously extruded from the injection port of the extruder in the 
form of filaments, though it varies depending on the feed materials and 
the extruder. In the case of an extruder comprising a pressure container 
provided with an extruding plate, for example, it is recommended to apply 
a pressure of about 5 to about 50 psig by, for example, introducing a 
nitrogen gas after sealing the extruder. 
The solid matter obtained by quickly cooling the uniform mixture thus 
extruded is cut or ground by, for example, stirring to thereby form 
capsules. 
The obtained capsules are separated from the refrigerant carrier by, for 
example, centrifugation. Further it is preferable to add a caking 
inhibitor to the capsules to thereby prevent caking. As examples of the 
caking inhibitor, silicon dioxide, calcium tertiary phosphate and 
.alpha.-lactose may be cited. The caking inhibitor may be added in an 
amount of from about 0.1 to about 1% by weight based on the total weight. 
Next, the capsules are dried. Although the drying method is not 
particularly restricted, it is necessary to select a method whereby the 
structure of the capsule is not damaged. It is preferable to perform 
drying under reduced pressure by using, for example, a vacuum rotating 
dryer. 
The moisture content of the capsules thus obtained is preferably controlled 
to about 6% by weight or below. 
Further, the capsules are sieved, if necessary, to thereby give the target 
flavor-containing sugar-free capsules. 
The flavor-containing sugar-free capsules of the present invention thus 
obtained can be used for imparting a flavor to various foods such as 
candies and chewing gums. 
To further illustrate the present invention in greater detail, and not by 
way of limitation, the following Examples will be given.

EXAMPLE 1 
______________________________________ 
Formulation part by weight 
______________________________________ 
(1) Food Starch-Modified 200 
(PURITY .RTM. GUM 59, a product of National 
Starch and Chemical Company) 
(2) dextrin (DE: 5) 50 
(3) isomalt 1000 
(4) deionized water 380 
(5) lemon oil 150 
(6) emulsifier (pasty lecithin) 
5 
______________________________________ 
Components (1), (2) and (3) were dissolved in component (4) and heated to 
135.degree. C. to thereby give a molten mater. Component (5) was mixed 
with component (6) and added to the above-mentioned molten matter under 
stirring. After becoming uniform, the mixture was transferred into an 
extruder and extruded into a cooling tank containing isopropyl alcohol at 
-25.degree. C. under a pressure of 20 psig. Then it was cut into pieces of 
a size of 20- to 60-mesh under stirring and the isopropyl alcohol adhering 
to the surface was eliminated. After adding 0.15% by weight based on the 
total weight of silicon dioxide as a caking inhibitor, drying under 
reduced pressure was performed in a vacuum rotating dryer. The capsules 
thus obtained contained 3.7% by weight of moisture. 
EXAMPLE 2 
______________________________________ 
Formulation part by weight 
______________________________________ 
(1) dextrin (DE: 20) 
320 
(2) gum arabic 30 
(3) maltitol 900 
(4) deionized water 
380 
(5) lemon oil 100 
(6) emulsifier (pasty lecithin) 
4 
______________________________________ 
Components (1), (2) and (3) were preliminarily mixed together and 
introduced into an extruder having two screws with a continuous flow 
feeder. At the same time, component (4) was added thereto while 
controlling the amount of flow with the use of a continuous flow pump. The 
temperature inside the extruder was set to about 135.degree. C. and a 
mixture of component (5) with component (6) was added thereinto with the 
use of another continuous flow pump. The uniform mixture thus obtained was 
extruded into a cooling tank containing isopropyl alcohol at -25.degree. 
C. through 4 dies (diameter: 2.5 mm) in the extruding plate of the 
extruder. Then it was cut into pieces of a size of 20- to 60-mesh under 
stirring and the isopropyl alcohol adhering to the surface was eliminated. 
After adding 0.15% by weight based on the total weight of silicon dioxide 
as a caking inhibitor, drying under reduced pressure was performed in a 
vacuum rotating dryer. Thus capsules containing 5.2% by weight of moisture 
were obtained. 
EXAMPLE 3 
______________________________________ 
Formulation part by weight 
______________________________________ 
(1) dextrin (DE: 10) 190 
(2) Food Starch-Modified 10 
(PURITY .RTM. GUM 59, a product of National 
Starch and Chemical, Company) 
(3) isomalt 900 
(4) deionized water 380 
(5) lemon oil 100 
(6) emulsifier (pasty lecithin) 
4 
(7) Food Yellow No. 5 1 
______________________________________ 
Components (1), (2) and (3) were dissolved in (4) and introduced into an 
extruder comprising a pressure container provided with an extruding plate. 
After heating to 140.degree. C., a molten matter was obtained. Separately, 
components (5), (6) and (7) were mixed together and added to the 
above-mentioned molten matter. After becoming uniform, the mixture was 
extruded into a cooling tank containing isopropyl alcohol at -25.degree. 
C. through dies in the extruding plate of the extruder under applying a 
nitrogen gas pressure of 20 psig. Then it was cut into pieces of a size of 
20- to 60-mesh under stirring and the isopropyl alcohol adhering to the 
surface was eliminated. Then 0.15% by weight based on the total weight of 
silicon dioxide was added as a caking inhibitor and drying under reduced 
pressure was performed in a vacuum rotating dryer. 
The capsules thus obtained contained 3.9% by weight of moisture and were in 
the form of uniform, yellow cylinders. The flavor was well encapsulated 
and only a slight smell resided on the surface after eliminating isopropyl 
alcohol. When these capsules were dissolved in warm water at a temperature 
higher than the bodily temperature, a preferable smell could be 
instantaneously obtained. 
EXAMPLE 4 
______________________________________ 
Formulation part by weight 
______________________________________ 
(1) dextrin (DE: 20) 
320 
(2) chitosan 30 
(3) maltitol 900 
(4) deionized water 
40 
(5) lemon oil 30 
(6) emulsifier (pasty lecithin) 
2 
______________________________________ 
Components (1), (2) and (3) were dissolved in component (4) and introduced 
into an extruder comprising a pressure container provided with an 
extruding plate. After heating to 140.degree. C., a molten matter was 
obtained. Separately, components (5) and (6) were mixed together and added 
to the above-mentioned molten matter. After becoming uniform, the mixture 
was extruded into a cooling tank containing isopropyl alcohol at 
-25.degree. C. through dies in the extruding plate of the extruder under 
applying a nitrogen gas pressure of 20 psig. Then it was cut into pieces 
of a size of 20- to 60-mesh under stirring and the isopropyl alcohol 
adhering to the surface was eliminated. Then 0.15% by weight based on the 
total weight of silicon dioxide was added as a caking inhibitor and drying 
under reduced pressure was performed in a vacuum rotating dryer. The 
capsules thus obtained contained 3.9% by weight of moisture. 
After the completion of heating, the molten matter had a somewhat high 
viscosity, which made the addition of the flavor and the extrusion 
slightly difficult. However the obtained product was highly excellent in 
moisture-stability. 
EXAMPLE 5 
______________________________________ 
Formulation part by weight 
______________________________________ 
(1) Food Starch-Modified 550 
(PURITY .RTM. GUM 59, a product of National 
Starch and Chemical Company) 
(2) Amioca 250 
(a product of National Starch and Chemical 
Company, starch mainly comprising amylopectin) 
(3) xylitol 250 
(4) sorbitol 50 
(5) deionized water 380 
(6) lemon oil 100 
(7) emulsifier (pasty lecithin) 
4 
______________________________________ 
Components (1), (2), (3) and (4) were dissolved in component (5) and 
introduced into an extruder comprising a pressure container provided with 
an extruding plate. After heating to 145.degree. C., a molten matter was 
obtained. Separately, components (6) and (7) were mixed together and added 
to the above-mentioned molten matter. After becoming uniform, the mixture 
was extruded into a cooling tank containing isopropyl alcohol at 
-25.degree. C. through dies in the extruding plate of the extruder under 
applying a nitrogen gas pressure of 20 psig. Then it was cut into pieces 
of a size of 20- to 60-mesh under stirring and the isopropyl alcohol 
adhering to the surface was eliminated. Then 0.15% by weight based on the 
total weight of silicon dioxide was added as a caking inhibitor and drying 
under reduced pressure was performed in a vacuum rotating dryer. The 
capsules thus obtained contained 3.9% by weight of moisture. 
The capsules obtained in the above Examples 1 to 5 were stored at a 
relative humidity of 53% at a temperature of 30.degree. C. for 3 weeks to 
evaluate the stability. Table 1 shows the results. 
TABLE 1 
______________________________________ 
Conditions of stored capsules 
______________________________________ 
Ex. 1 Almost the same as pre-tested conditions. 
No oozing-out of the flavor. 
Ex. 2 Almost the same as pre-tested conditions. 
No oozing-out of the flavor. 
Ex. 3 Almost the same as pre-tested conditions. 
No oozing-out of the flavor. 
Ex. 4 No change. 
Ex. 5 Showing some hygroscopicity and a slight decrease 
in flowability. No oozing-out of the flavor. 
______________________________________ 
As Table 1 shows, the capsules of Example 5, which contained 
polysaccharides in a larger amount than hydrogenated saccharides, suffered 
from a slight decrease in flowability but it would not cause any serious 
problem in the case of storage in a sealed state, while other capsules 
showed excellent stability, proving that they can be stored for a 
prolonged period of time. 
When the capsules obtained in Example 3 were added to a chewing gum base, 
the yellow crystalline structure remained unbroken. When the molded gum 
product thus obtained was stored at room temperature for 1 month, neither 
any dissolution of the capsules nor color oozing-out was observed. 
EXAMPLE 6 
Flavor-containing sugar-free capsules were produced by using the following 
formulation and the following encapsulation method. 
______________________________________ 
Formulation: part by weight 
______________________________________ 
(1) Food starch-modified derived from 
250 
waxy maize (PURITY .RTM. GUM 59, a product 
of National Starch and Chemical Company) 
(2) isomalt 750 
(3) deionized water 400 
(4) lemon oil 100 
(5) emulsifier (pasty lecitin) 
4 
(6) antioxidant (vitamin E) 0.4 
______________________________________ 
Component (1) was dissolved in component (3) which was heated to about 
50.degree. C., and further component (2) was added thereto while stirring. 
After dissolving, stirring was further continued and the mixture was 
heated to 145.degree. C., and then was rapidly cooled to 130.degree. C. 
Separately, components (4), (5) and (6) were mixed together and added to 
the above-mentioned mixture while stirring by a high-speed stirrer. After 
becoming uniform, the mixture was transferred into an extruder and 
extruded into a cooling tank containing isopropyl alcohol at -25.degree. 
C. under a pressure of 30 psig. Then it was cut into pieces of a size of 
20- to 60-mesh under stirring and the isopropyl alcohol adhering to the 
surface was eliminated. 
The thus obtained capsules were observed and evaluated. As a result, stable 
extrusion could be applied at the production step of the capsules and 
crystalline excellent capsules were obtained. Further, when these capsules 
were mixed into a chewing gum base, there was no destruction of capsule 
structure. 
EXAMPLE 7 
Flavor-containing sugar-free capsules were obtained in the same manner as 
in Example 6, except that the modified starch as component (1) was 
replaced with another food starch-modified derived from waxy maize 
(PURITY.RTM. GUM BE, a product of National Starch and Chemical Company). 
The thus obtained capsules were observed and evaluated. As a result, 
although there was seen the generation of bubbles during heating of the 
carbohydrate mixture at the production of the capsules, preferable 
capsules were obtained. 
EXAMPLE 8 
Flavor-containing sugar-free capsules were obtained in the same manner as 
in Example 6, except that the modified starch as component (1) was 
replaced with food starch-modified derived from waxy maize with corn syrup 
solids (N-LOK.RTM., a product of National Starch and Chemical Company). 
The thus obtained capsules were observed and evaluated. As a result, 
although there was seen the generation of bubbles during the heating of 
the carbohydrate mixture at the production of the capsules, preferable 
capsules were obtained. 
EXAMPLE 9 
Flavor-containing sugar-free capsules were obtained in the same manner as 
in Example 6, except that the modified starch as component (1) was 
replaced with enzyme converted maltodextrin (LO-DEX.RTM. 10, a product of 
American Maize-Products Company). 
The thus obtained capsules were observed and evaluated. As a result, 
although there was seen some hygroscopicity during the storage of the 
obtained capsules, no oozing-out of the flavor was seen. 
COMATIVE EXAMPLE 1 
The production of capsules was attempted in the same manner as in Example 
6, except that isomalt was replaced with mannitol as described in U.S. 
Pat. No. 4,532,145. However, a paste-like product with powder was formed 
during the heating of the carbohydrate mixture and no uniform product was 
obtained. Further, encapsulation by extrusion was practically impossible. 
COMATIVE EXAMPLE 2 
The production of capsules was attempted in the same manner as in Example 
6, except that isomalt was replaced with sorbitol. However, the viscosity 
of the mixture at extrusion was very low, the structure of the capsules 
extruded in the solvent had mostly gammy, and the obtained capsules had 
very strong hygroscopicity and were unsuitable for use of food products 
such as chewing gum. 
As discussed above, the present invention makes it possible to produce 
flavor-containing sugar-free capsules which have a low cariogenicity and a 
structural strength of a certain level and can be stored for a prolonged 
period of time. 
While the invention has been described in detail and with reference to 
specific embodiments thereof, it will be apparent to one skilled in the 
art that various changes and modifications can be made therein without 
departing from the spirit and scope thereof.