Patent ID: 8883243

Claim:
A method of encapsulation of a hydrophobic organic compound, comprising the following steps: dissolving a maltodextrin obtained by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 30% and 40%, expressed as dry weight relative to the dry weight of starch, in an aqueous solvent containing an emulsifying agent, said dissolving forming an aqueous solution consisting of said aqueous solvent, said maltodextrin, and said emulsifying agent; adding to said aqueous solution a solution of the hydrophobic organic compound in an organic solvent, thereby obtaining a mixture consisting of said aqueous solvent, said maltodextrin, said emulsifying agent and said solution of said hydrophobic compound and said organic solvent; emulsifying said mixture obtained by application of shearing forces, thereby obtaining an emulsion consisting of said aqueous solvent, said maltodextrin, said emulsifying agent and said solution of said hydrophobic compound and said organic solvent; and drying the emulsion obtained to produce encapsulation of said hydrophobic organic compound by said maltodextrin, wherein said leguminous starch is pea starch, and wherein said maltodextrin has a dextrose equivalent comprised between 3 and 7 to increase protection of the hydrophobic organic compound against oxidation.