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WO2004064544A1 - Microencapsulation pour la liberation lente de dioxyde de carbone - Google Patents

Microencapsulation pour la liberation lente de dioxyde de carbone Download PDF

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Publication number
WO2004064544A1
WO2004064544A1 PCT/US2004/001628 US2004001628W WO2004064544A1 WO 2004064544 A1 WO2004064544 A1 WO 2004064544A1 US 2004001628 W US2004001628 W US 2004001628W WO 2004064544 A1 WO2004064544 A1 WO 2004064544A1
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WO
WIPO (PCT)
Prior art keywords
acid
group
water
encapsulation
beverage composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2004/001628
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English (en)
Inventor
Adrien R. Lavoie
David S. Soane
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DuraFizz LLC
Original Assignee
DuraFizz LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by DuraFizz LLC filed Critical DuraFizz LLC
Publication of WO2004064544A1 publication Critical patent/WO2004064544A1/fr
Priority to US11/185,071 priority Critical patent/US20050287276A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/40—Effervescence-generating compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates generally to solid delivery systems for storage, distribution, and sustained delivery of carbon dioxide into beverages.
  • PepsiCo. Inc. has patented an elaborate container that has an arrangement for carbonating a beverage over an extended period of time through the addition of water or beverage liquid base to a powdered or dry carbonate and acid located in a pressure chamber (Buchel, U.S. Pat. No. 4,186,215).
  • the Coca-Cola Company has patented a method to retain carbonation in a carbonated beverage via the addition of carbonic acid ester that undergoes hydrolysis under acidic conditions to release CO 2 (Rule, U.S. Pat. No. 5,855,942).
  • Carbonating and effervescent formulations have previously been marketed either in tablet or powdered forms.
  • the use of tablets, as opposed to powders, has distinct advantages for producing continuous CO 2 evolution given that the rate of dissolution is proportional to the surface area.
  • the most well-known effervescent tablet is commonly referred to as Alka-Seltzer ® .
  • Alka-Seltzer ® effervescent tablet
  • a time-release function is inherent given that the inner materials are only exposed as the most outer materials are dissolved.
  • these tablets have disadvantages including their non-immediate usability and the quick onset of "flatness" following dissolution.
  • the present invention relates generally to solid delivery systems for storage, distribution, and delivery of carbon dioxide into beverages. More specifically, this invention is directed to methods and preparations for providing a powdered beverage composition capable of sustained carbonation in an aqueous environment and to methods for carbonating a beverage that sustainably releases carbon dioxide into the beverage.
  • the invention is directed to a beverage formulation that includes a microcapsule or microparticle comprising a core coated with a permeable encapsulation barrier.
  • the core comprises an acid, a base, effervescent couples such as a mixture of both an acid and a base, or combinations thereof, and it may optionally include compounds or formulations that are precursors to the generation of C0 2 .
  • the encapsulation barrier coating comprises an organic, edible polymeric material that is insoluble and is optionally swellable in water. By “swell” or “swellable” or “to swell” or “swelling” it is meant that the barrier absorbs water without dissolving. This "swelling" may or may not lead to barrier expansion or increased water permeability.
  • the encapsulation barrier may optionally include water-soluble additives, which serve as leachable excipients when the microcapsule is placed in an aqueous environment, thus producing nano-channels and a method for controlling the permeability of the microcapsule's barrier coating. Control and modulation of the barrier's permeability results in the sustained delivery of carbon dioxide.
  • the microencapsulation method of the invention is based on the slow addition, preferably by titration, of a nonsolvent to a mixture of a core material and an organic polymer (encapsulation material) in a suitable solvent.
  • This protocol leads to the slow, controlled, and even deposition of the encapsulation material onto the core material of choice.
  • solvent refers to any material in which the encapsulation material is soluble.
  • nonsolvent refers to any material (i) in which the desired core material may be suspended or is weakly soluble and (ii) in which the encapsulation material is weakly or completely insoluble.
  • insoluble refers to agents that are water-insoluble or poorly water-soluble, generally having a solubility in water of less than 1 mg/mL.
  • weakly soluble as used herein and in the appended claims, generally refers to materials with a solubility in water of less than 10 mg/mL.
  • the present invention provides methods for the microencapsulation of acids, bases, effervescent couples, and/or combinations of these components.
  • an aqueous environment such as a beverage
  • a sustained release of CO 2 is observed.
  • Four general strategies for the sustained delivery of CO 2 into an aqueous solution are encompassed by the present invention. They are:
  • the methods of the invention are particularly effective for applications in which reproducible microparticle coatings are required without the use of expensive mechanical equipment.
  • microcapsule and “microparticle” are used interchangeably herein and in the appended claims.
  • the microcapsules or microparticles of the present invention comprise cores of acids, bases, effervescent couples, and/or combinations of these components.
  • the core is coated with an encapsulation barrier that comprises a water-insoluble, optionally water-swellable edible organic polymer and, optionally, water-soluble additives.
  • the microcapsules may include other additives as well, such as, but not limited to, compounds or formulations that are precursors to the generation of CO 2 , sweeteners, flavorings, calcium phosphate, coloring agents, surfactants, dispersants, aroma additives, plasticizers, hydrating agents, texture-modifying agents, preservatives, and the like.
  • the encapsulation barrier is "permeable"; that is, it should have a permeability that is suitable to allow the passage of water, base, acid, carbon dioxide, and any other water-soluble components in the core that one wishes to pass into the aqueous environment or, alternatively, from the aqueous environment into the core. While wishing not to be bound by the rate of CO 2 evolution or by a measure of barrier permeability, the permeability should allow for prolonged generation of CO 2 of at least about 15 minutes, preferably for at least about 30 minutes, and more preferably for at least about 1 hour.
  • the sustained evolution of CO 2 may result as a function of at least two different mechanisms.
  • the permeable microcapsules release their core components into the aqueous phase, where the materials are allowed to react and CO 2 is generated.
  • a permeable encapsulation barrier allows the dissolved aqueous components to flow into the microcapsule core, leading to subsequent reaction.
  • C0 2 is generated and this rapid increase in volume expunges the gas from the microcapsule and into the aqueous phase. In reality, it would seem that both of these mechanisms may exist to some extent.
  • active basic ingredients useful in the core material include, but are not limited to: carbonates and bicarbonates of the alkali metals and the alkaline earth metals including but not limited to sodium carbonate, calcium carbonate, potassium bicarbonate, potassium carbonate, sodium hydrogen phosphate, sodium carboxy glycine (Mono SGC), sodium glycine carbonate (Di SGC), and the various hydrates of all the above.
  • active acidic ingredients useful in the core material include, but are not limited to: citric, malic, fumaric, adipic, aspartic, ascorbic, tartaric acid, and the various hydrates of all the above.
  • the encapsulation material forming the encapsulation barrier is an edible polymeric material and may be selected from, for example, polymers; resins; carbohydrates; modified carbohydrates; mono-, di-, oligo- or poly-saccharides; starches; modified starches; proteins; fatty acids; polyglycerol fatty acid esters; acrylics; vegetable gums; polyvinyl acetate; polyvinylpyrrolidone; poly(1- vinylpyrrolidone-co-vinyl acetate); povidone; crospovidone; Kollidon ® polymers; Kollidon ® -CL; Kollidon ® -25; Kollidon ® -30; Kollidon ® -90; Kollidon ® -12 PF; Kollidon ® -17 PF; Kollidon ® -VA 64 ; Aquacoat ® aqueous dispersions; halocarbons; Aquateric ® enteric coatings; hydrocarbon resins; polyvinyl alcohol; cellulose acetate
  • encapsulation materials or water-soluble additives to the encapsulation coating include, but are not limited to: dextrose, dextrin, gum arabic, guar gum, maltose, sucrose, pectin, hydroxyl propyl cellulose (HPC), hydroxypropyl methyl cellulose (HPMC), methylcellulose, Eudragit ® polymers (polyacrylates and methyacrylic acid-ethyl acrylate copolymers), CarbowaxTM SentryTM polyethylene glycol (e.g., PEG-8000), SentryTM PolyoxTM WSR N12K-NF Grade, SentryTM PolyoxTM WSR 301 -NF Grade, water-soluble shellacs (preferably refined food-grade confectioners glaze), starch, modified starches, sodium chloride, alanine, arginine, asparagines, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine,
  • sweeteners include, but are not limited to: sucrose, L-aspartyl-L- phenylalanine methyl ester, sorbitol, xylitol, and mannitol, fructose, molasses, beet sugar, brown sugar, cane sugar, confectioner's sugar, powdered sugar, raw sugar, turbinado, maple syrup, carob powder, corn syrup, sugar cane syrup, honey, sweetened condensed milk, and chocolate, saccharin, aspartame, acesulfame potassium, sucralose, and stevia.
  • Another embodiment of this invention is directed to the temperature-controlled release of the microencapsulated components.
  • starches and modified starches display temperature- sensitive reaction profiles (dissolution or melting).
  • starches and modified starches are generally insoluble in water at decreased temperatures ( ⁇ 25 °C) and become more soluble with increasing temperatures. This is opposed to the dissolution profile that is generally observed with cellulosics, in which the solubility is decreased with increasing temperature.
  • effervescent couples e.g., acids, bases or both
  • a starch or modified starch is used wholly or partially in the encapsulation barrier may lead to temperature-controlled release of the microcapsule components.
  • microencapsulated acid, base, or both would remain encapsulated in a chilled beverage. However, when these microcapsules are warmed (e.g., in the mouth) the effervescent components are released, thus producing the sensation of carbonation.
  • starches or modified starches that may be used for temperature- controlled release include those produced by National Starch & Chemical, although the starches useful in the present embodiment are not limited thereto: Advanta- GelTM P75, Batter Bind ® S, Crisp Coat UC, Crisp Film ® , Crystal Gum, Crystal TexTM 627, Crystal TexTM 644, Crystal TexTM 648, ElastigelTM 1000J, Encapsul 855, Flojel ® 60, Flojel ® 65, Flojel ® G, Hi-Set ® 322, Hi-Set ® 377, Hi-Set ® C, Hi-Set ® CHG, Hylon ® V, Hylon ® VII, ImpressionTM, K4484, Melojel ® , NadexTM 772, National 0280, National 814, N-TACK ® , Purity ® 21 D, Purity ® TF, Superset ® LV, Ultra-Set ® LT, Dry-Tack ® 250, Versa-She
  • microcapsules of the invention are prepared by (i) dissolving the edible encapsulation material (e.g., polymeric or resin) in a suitable organic solvent; (ii) mixing the solubilized encapsulation material with a core material comprising an acid, a base, an effervescent couple, and/or combinations of these components; and (iii) slowly adding to the mixture, with stirring, a nonsolvent for the encapsulation material.
  • the terms “slowly adding” and “slow addition” refer herein to the speed of addition which results in the even distribution of encapsulation material onto the core material. Such speed of addition can be determined without undue experimentation by those skilled in the art.
  • the method of the present invention effectively deposits the desired encapsulation material onto the solids in the slurry.
  • the nonsolvent may be added via different methods known to those of skill in the art, including syringe/needle system, pipette, dropper funnel, pouring, or spraying technique. While not wishing to be bound by theory, it is believed that the solubility of the dissolved encapsulation material is slowly decreased via titration with a non-solvent. The method is most effective if the solvent and the non-solvent are miscible in each other, although this is not a requirement.
  • the addition of the nonsolvent via titration is presently preferred, the invention is not limited thereto and the method is not bound by the rate of nonsolvent addition. We have observed, however, that if the rate of nonsolvent addition is too fast, then the encapsulation material will not be evenly distributed onto the solids. Instead, large masses or aggregates will be produced. The appropriate rate of "slow addition” can be determined by those skilled in the art by general observation and without undue experimentation. In a presently preferred embodiment, a solution of shellac in ethanol
  • a nonsolvent for shellac such as diethyl ether, acetone, or the like, as is known to one skilled in the art or which could be determined without undue experimentation
  • a nonsolvent for shellac such as diethyl ether, acetone, or the like, as is known to one skilled in the art or which could be determined without undue experimentation
  • a nonsolvent e.g., diethyl ether
  • the slurry is vigorously stirred. After an adequate amount of time, the solids are isolated via filtration and the solids are allowed to dry at ambient temperature.
  • solvents examples include, but are not limited to: acetic acid, acetone, acetonitrile, acetyl acetone, acrolein, acrylonitrile, allyl alcohol, 1 ,3-butanediol, 1 ,4-butanediol, 1-butanol, 2- butanol, tert-butanol, 2-butoxyethanol, n-butyl amine, butyl dioxitol acetate, butyraldehyde, butyric acid, 2-chloroethanol, decane, diacetone alcohol, diacetyl, diethylamine, diethylene glycol diethyl ether, diethylene glycol dimethyl ether, diethylene glycol monobutyl ether, diethylene glycol monobutyl ether acetate, diethylene glycol monoethyl ether, diethylene glycol monoethyl ether acetate, diethylene glycol monomethyl
  • the water-insoluble microcapsule coatings can be generated or modified to contain channels.
  • channels We define "channel” or “channels” or “nano-channels” as holes, imperfections, or otherwise within the encapsulation barriers that allow for connectivity between the cores and the aqueous environment. The invention is not limited by the size, shape, or dimensions of these holes, imperfections, or otherwise.
  • Water-soluble additives may be blended into the encapsulation material, and these additives may dissolve to form channels.
  • these channels would serve to slowly and controllably allow water and acid into the microcapsule, thus generating carbon dioxide (conversely, the core materials may be leached out of the microcapsule).
  • the large increase in volume that accompanies gas formation would subsequently expunge a carbon dioxide bubble from the particle. Repetition of this process results in sustained delivery of the carbon dioxide into the solution.
  • the microcapsules of the invention are generally characterized as a powder or as particles.
  • a sustained release of CO 2 is observed as a result of the reaction of an acid with a base.
  • the aqueous environment may be water or it may be a ready beverage such as non-carbonated soft drinks, non-carbonated alcoholic beverages, fruit juices, wines, and the like.
  • a "suitable aqueous environment" is one that provides an environment that allows for the generation of C0 when it comes into contact with the core material of the microcapsules.
  • the core material of the microcapsules comprises a base
  • the aqueous environment will preferably be acidic.
  • the aqueous environment will preferably be basic.
  • both an acid and a base are included in the core, or if acidic and basic microcapsules are added at the same time, additional acid or base is not necessary in the aqueous environment, although it may be present.
  • ingredients may be added to the aqueous environment to provide an enhanced organoleptic experience.
  • the addition of the powder of the present invention to a fruit drink or the addition of fruit pulp to the solids produces a "visual masking" of the microcapsules as pulp.
  • Other additives include, but are not limited to, artificial and natural flavors, artificial and natural sweeteners, artificial and natural aroma modifiers, artificial and natural colors, modified corn starch, calcium phosphate (for use in preventing caking), artificial and natural texture additives (e.g., fruit pulp), and preservatives.
  • Suitable additives if not present in the core or the encapsulation barrier, can be added either prior to, during, or subsequent to the addition of the aqueous environment to the microcapsules.
  • additives may be packaged together with the microcapsules in a container, package or the like for convenience of storage and subsequent addition to an aqueous environment. While the Examples herein focus on the microencapsulation of various core materials with various core particle sizes, this invention is not limited thereto.
  • the particle size of the microcapsules of the invention may range from about 50 nm to about 10 mm in size. NaHCO 3 (grade TFF, from Church and Dwight) with crystalline particle sizes primarily between 20-149 ⁇ m, typically >44 ⁇ m, was employed in the Examples.
  • Smaller particles (typically 0.5-2.0 ⁇ m with an average agglomerated crystallite size of 4-12 ⁇ m) of NaHCO 3 and KHCO 3 are known (LaJoie et al., US Pat. No. 5,518,727) and may also be used. Mono SGC with particles in the size range of 2-10 ⁇ m was also utilized.
  • non-coated core material e.g., NaHCO 3
  • additional acid if the core material is a base
  • base if the core material is an acid
  • the microcapsules In the absence of additional core material, the microcapsules generally exhibit a delay (for example, of from about 3-5 minutes in the absence of non-coated NaHCO 3 ) in order to become activated and to sustainably evolve CO 2 at an acceptable rate. Once activated, the microcapsules will sustainably deliver CO 2 .
  • microcapsules or microparticles of the invention once activated, will deliver C0 2 for at least about 15 minutes, preferably for at least about 30 minutes, and more preferably for at least about 1 hour.
  • HPC-MW 370,000 (333 mg) and acetone (15 mL). These materials were stirred until complete dissolution was observed.
  • microcrystalline (20-150 ⁇ m) NaHCO 3 (333 mg) was added and the slurry was vigorously stirred, followed by the dropwise addition of hexanes (100 mL) via a dropper funnel.
  • the slurry was stirred for 10 min and the acetone/hexanes solution was decanted away.
  • An additional aliquot of hexanes (25 mL) was added and the slurry was again stirred for 5 min, followed by isolation of the solids by vacuum filtration.
  • the product was allowed to dry at ambient temperature for 2 hr. This protocol resulted in the isolation of HPC-MW 370,000 encapsulated microparticles which, when viewed with a microscope, were estimated to be between 20-200 ⁇ m.
  • EXAMPLE 3 Microencapsulation of NaHCO 3 (20-150 ⁇ m) with Shellac (Confectioners Glaze)
  • a 1 L round bottom flask was charged with microcrystalline (20-150 ⁇ m) NaHCO 3 (10.0 g), ethanol (55 mL), and a solution of shellac in ethanol (12 g, 40 wt % solids). These materials were vigorously stirred and diethyl ether (500 mL) was added via a dropper funnel. The slurry was stirred for 1 hr and then the ethanol/diethyl ether solution was decanted away. An additional aliquot of diethyl ether (200 mL) was added to the solids and the slurry was stirred for 0.5 hr. The resultant yellow solids were isolated via vacuum filtration and were allowed to dry at ambient temperature. When viewed with a microscope the individual microcapsules were estimated to be between 20-200 ⁇ m.
  • control reaction was run in parallel with the above reaction.
  • This control reaction contained microcrystalline (20-150 ⁇ m) NaHCO 3 (188 mg) and ascorbic acid (461 mg).
  • the solution vigorously bubbled and was nearly complete within 3 min., with intermittent bubbling up to 10 min.
  • EXAMPLE 5 Microencapsulation of NaHCO 3 (20-150 ⁇ m) with Shellac and PEG-8000
  • control reaction was run in parallel with the above reaction.
  • This control reaction contained microcrystalline (20-150 ⁇ m) NaHCO 3 (188 mg) and ascorbic acid (394 mg).
  • the solution vigorously bubbled and was nearly complete within 3 min., with intermittent bubbling up to 10 min.
  • EXAMPLE 7 Microencapsulation of NaHCO 3 (0.5-2.0 ⁇ m) with Shellac (Confectioners Glaze)
  • EXAMPLE 10 Macroencapsulation of NaHCO 3 (20-150 ⁇ m) With Ethylcellulose via Polymer Co-precipitation
  • Macrocapsules are made by a drop-wise addition method using a syringe/needle system, pipette, dropper funnel, or spraying technique.
  • a 250 mL round bottom flask was charged with diethyl ether (10 mL), and viscosity-4 ethylcellulose (1.0 g) was added portionwise with vigorous stirring until complete dissolution was observed.
  • NaHCO 3 (1.0 g) was added into this polymer solution and the resultant slurry was added dropwise via a pipette into a vigorously stirred pot of hexanes (100 mL). On addition of the ethylceIIulose/NaHCO 3 slurry into the hexanes, small particles immediately began to precipitate.
  • KHCO 3 , Na 2 CO 3 , K 2 CO 3 , Mono SGC, Di SGC may also be encapsulated in this manner.
  • All of the encapsulation methods in Examples 1-10 are amenable to blending of water-soluble excipient additive materials into or onto the encapsulation material in order to allow for prolonged effervescence. This may be done by combining an additive that is soluble or insoluble into the polymer or resin solution.
  • the additive may be a polymer, small molecule, surfactant, resin, etc.

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  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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Abstract

L'invention concerne des systèmes d'administration solides destinés au stockage, à la distribution et à l'administration de dioxyde de carbone dans des boissons. D'une manière plus spécifique, l'invention concerne des méthodes et des préparations qui permettent de produire une formulation de boisson en poudre pouvant se libérer lentement dans une solution aqueuse ainsi que des méthodes de carbonatation d'une boisson qui libère lentement le dioxyde de carbone dans la boisson.
PCT/US2004/001628 2003-01-22 2004-01-22 Microencapsulation pour la liberation lente de dioxyde de carbone Ceased WO2004064544A1 (fr)

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Application Number Priority Date Filing Date Title
US11/185,071 US20050287276A1 (en) 2003-01-22 2005-07-19 Microencapsulation for sustained delivery of carbon dioxide

Applications Claiming Priority (2)

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US44168603P 2003-01-22 2003-01-22
US60/441,686 2003-01-22

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US7588793B1 (en) 1998-06-05 2009-09-15 Cadbury Adams Usa, Llc Enhanced flavoring compositions containing N-ethyl-p-menthane-3-carboxamide and method of making and using same
EP2100595A1 (fr) 2008-03-10 2009-09-16 The Procter and Gamble Company Tablettes comprimées
US8101208B2 (en) 2004-08-11 2012-01-24 Kraft Foods Global Brands Llc Sensate compositions and delivery systems therefor
US20120171326A1 (en) * 2009-09-02 2012-07-05 Lawrence William Harris Gum Base
US8263143B2 (en) 2005-08-22 2012-09-11 Kraft Foods Global Brands Llc Degradable chewing gum
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US8389032B2 (en) 2005-05-23 2013-03-05 Kraft Foods Global Brands Llc Delivery system for active components as part of an edible composition having selected particle size
WO2013032761A1 (fr) 2011-09-01 2013-03-07 Kraft Foods Global Brands Llc Gomme à mâcher pouvant être dégradée et procédé pour sa fabrication
US8524295B2 (en) 2004-09-30 2013-09-03 Intercontinental Great Brands Llc Thermally stable, high tensile strength encapsulated actives
US8591968B2 (en) 2005-05-23 2013-11-26 Kraft Foods Global Brands Llc Edible composition including a delivery system for active components
US8591972B2 (en) 2005-05-23 2013-11-26 Kraft Foods Global Brands Llc Delivery system for coated active components as part of an edible composition
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US8591974B2 (en) 2003-11-21 2013-11-26 Kraft Foods Global Brands Llc Delivery system for two or more active components as part of an edible composition
US8597703B2 (en) 2005-05-23 2013-12-03 Kraft Foods Global Brands Llc Delivery system for active components as part of an edible composition including a ratio of encapsulating material and active component
EP2682002A1 (fr) 2007-05-31 2014-01-08 Gumlink A/S Gomme à mâcher respectueux de l'environnement
US8828423B2 (en) 2003-11-21 2014-09-09 Intercontinental Great Brands Llc Delivery system for active components as part of an edible composition having preselected tensile strength
US8846007B2 (en) 2005-12-23 2014-09-30 Intercontinental Great Brands Llc Compositions providing a heating sensation for oral or dermal delivery
US9011946B2 (en) 2011-04-29 2015-04-21 Intercontinental Great Brands Llc Encapsulated acid, method for the preparation thereof, and chewing gum comprising same
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