Preparation of solid capsules comprising flavours

Abstract

Provided herein is a process for preparing a solid particle comprising: preparing an emulsion comprising: from 0.01 to 0.24%, by weight, of the final weight of the solid particle, of a saponin; from 5to 55%, by weight, of the total weight of the emulsion, a water soluble biopolymer having a molecular weight below 100 KDa; from 5 to 60%, by weight, of the final weight of the solid particle, a flavor or fragrance comprising from about 50% to about 95% of limonene; from about 5% to about 50%, by weight, of the final weight of the solid particle an alcohol; and from about 15% up to about 80 % ofwater; the percentages being defined by weight; 1. spray-drying the emulsion obtained in step 1) so as to obtain solid capsules; 2. the solid capsule in which the droplet size measured by Diffusion Light Scattering is characterized by a characteristic diameter D90 (90% of the population) equal or below 14 micrometers; 3. and in which the alcohol is aliphatic saturated or unsaturated (from C6 to C12) pure or in mixture with logP ranging from 1.8 to 4.8 as calculated by the Suzuki method; or cyclic (i.e. phenol, vanillin...); in the flavor or fragrance that will be used as a co-surfactant in conjunction with the natural extract comprising saponins when the concentration of the solid extract of saponin is equal or lower than 0.06%w / w to guaranty a droplet size below the limit according to 3)even under reduced quantity of surfactant. e) An [alpha] value as calculated by the model that is between 2,500 and 10,250 cm2 / g.

Description

technical field [0001] The technical field herein relates to methods for preparing solid capsules containing flavorings. The present invention relates to a process for the preparation of solid capsules containing flavourings, wherein an emulsion comprising flavorings or fragrances, natural extracts comprising saponins, short- to medium-chain alcohols, water and a glycosaminoglycan with a molecular weight below 100 kDa are combined. Spray drying of water-soluble films of edible biopolymers. The invention also relates to such solid capsules and products containing them. Background technique [0002] Spray drying is a well known technique for encapsulating flavours. Spray-dried products are typically prepared from emulsions that are sprayed into a drying chamber. Emulsions usually contain flavours, carriers, emulsifiers and sometimes co-emulsifiers. Many emulsion parameters affect the quality of spray-dried solid capsules. In particular, it is well known to those skilled i...

AI Technical Summary

Problems solved by technology

However, additional water must be evaporated during the drying step

This evaporation has a high energy cost

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