Encapsulated flavorant material, method for its preparation, and food and other compositions incorporating same
Patent 4515769 Issued on May 7, 1985. Estimated Expiration Date: 
February 2, 2003. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
February 2, 2003. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent ReferencesInventorsApplicationNo. 06/463336 filed on 02/02/1983US Classes:424/49, DENTIFRICES (INCLUDES MOUTH WASH)131/274, PRODUCT OR DEVICE HAVING IDENTIFIABLE CONSTITUENT TO FLAVOR OR ENHANCE FLAVOR131/275, Naturally occurring or synthetic duplicate426/103, Sugar or carbohydrate containing426/3, NORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATION426/534, Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution426/650, Flavor or flavor adjunct, acidulant or condiment426/651, Oleoresin or essential oil426/96, Dry flake, dry granular, or dry particulate material426/98Encapsulated, or coated triglyceridic materialExaminersPrimary: Hunter, JeanetteAttorney, Agent or FirmInternational ClassesA23G 4/04 (20060101)A23G 4/00 (20060101) A23G 4/02 (20060101) AbstractThe invention provides an encapsulated flavorant composition for use in food and other compositions intended for introduction into the mouth. This composition is prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural gum or albumin and plasticizer; drying the emulsion to a solid matrix; grinding to a solid base powder; and then coating the base powder with a water insoluble material which will prevent elution of flavor from the base powder and will not immediately dissolve under the hydrolytic condition of the mouth yet which, when chewed, or otherwise worked in the mouth, will give a substantial flavor "burst" and sustained flavor release as the hydrophilic base powder matrix is wetted in the mouth. The encapsulated flavorant composition may be used in chewing gum, candies and other foods, toothpaste, chewing tobacco and snuff.Field of SearchNORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATIONLow-adhesive type Packaged, structurally defined, or coated Containing addition type polymer Sugar or carbohydrate containing Dry flake, dry granular, or dry particulate material Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution Flavor or flavor adjunct, acidulant or condiment Oleoresin or essential oil | |
