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WO2025210681A1 - Composition microencapsulée d'arôme et de parfums - Google Patents

Composition microencapsulée d'arôme et de parfums

Info

Publication number
WO2025210681A1
WO2025210681A1 PCT/IN2025/050543 IN2025050543W WO2025210681A1 WO 2025210681 A1 WO2025210681 A1 WO 2025210681A1 IN 2025050543 W IN2025050543 W IN 2025050543W WO 2025210681 A1 WO2025210681 A1 WO 2025210681A1
Authority
WO
WIPO (PCT)
Prior art keywords
composition
fragrance
flavor
microencapsulated
flavoring
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.)
Pending
Application number
PCT/IN2025/050543
Other languages
English (en)
Inventor
Pravin B Nalawade
Hemant K PAGAR
Vikrant M SURYAWANSHI
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of WO2025210681A1 publication Critical patent/WO2025210681A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A23L2/395—Dry compositions in a particular shape or form
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
    • A61K8/11—Encapsulated compositions
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/60—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof

Definitions

  • the present invention discloses microencapsulated compositions of various materials or components used for flavoring and fragrances with the process thereof.
  • the microencapsulated composition comprises flavoring and fragrance components, emulsifiers, and encapsulating agents.
  • the composition may additionally comprise suitable antioxidants or a combination of antioxidants.
  • the composition is in encapsulated form of flavoring and fragrances agent with enhanced stability and dispersibility and uses in various applications.
  • the encapsulated composition is applicable to both hydrophilic and hydrophobic types of systems.
  • US 3 ,971,852 Bl discloses the use of modified starch, gums, and other food polymers with low molecular weight polyhydroxy compounds with spray drying to yield a glassy matrix with encapsulated oil at a maximum of 70-80% by volume.
  • the system forms a shell surrounding the oil flavoring but is limited to lipophilic flavoring agents.
  • US 4,532, 145 B 1 discloses a process for preparing compositions in which a volatile flavorant is fixed by spray drying from a carrier solution made up of 10-30% of a low molecular weight component such as sugar or edible food acid with the balance of the solids being a maltodextrin carbohydrate in the amount of 70-96%.
  • US 5,124,162 discloses a carrier mixture composed of mono- and disaccharides (22-45%), maltodextrins (25-50%), and a high molecular weight carbohydrate such as chemically modified starch, gum arabic or gum acacia (10-35%) to which flavoring agents are added and the subsequent solution spray dried to yield a free-flowing powder with a bulk density of 0.50 g/cc.
  • US6844302B 1 provides solid complexes of urea and flavor and fragrance chemicals as well as methods of providing the complexes.
  • the complexes are advantageously incorporated in powdered detergent and bleach products.
  • the urea complexes protect the flavor or fragrance molecules from chemical reaction with other elements of the products. When added to water the urea complex is quickly removed from the flavor or fragrance molecule thereby delivering the material at the desired time.
  • US 4,568,560 & EP 0 170752 A2 disclosed a controlled release encapsulated active agent, in which an active agent is encapsulated in a continuous coating composition comprising a film former, an enteric compound, and a plasticizer for the film former, the coating composition from 10% to 25% by weight of the encapsulated active agent, based on the weight of the active agent plus the coating composition, and the plasticizer comprising from 18% to 40% by weight of the film former solids.
  • a process for producing the encapsulated active agent is also disclosed.
  • EP 1 719554 A2 discloses an invention that is directed to novel capsules containing active materials and methods for making capsules with enhanced performance and stability.
  • the capsules are well suited for use in personal care applications, laundry products, and perfume and fragrance products.
  • US 7,196,049 B2 discloses a polymeric encapsulated fragrance that is suitable for use in personal care and cleaning products.
  • the fragrance is encapsulated by a first polymer material to form a fragrance-encapsulated polymer; the polymer-encapsulated shell is then coated with a mixture of cationic polymers; in a preferred embodiment, the coating polymers are a reaction product of polyamines and (chloromethyl) oxirane or (bromomethyl) oxirane.
  • US20020187223 Al relates to a granular delivery system based on a matrix combining at least a carbohydrate material with from 1 to 7% of prehydrated agar-agar.
  • the system disclosed is particularly stable in aqueous environments and can provide the controlled release of an active flavoring or perfuming ingredient there-encapsulated.
  • US 20040071742 Al discloses a polymeric encapsulated fragrance that is suitable for use in personal care and cleaning products.
  • the fragrance is encapsulated by a first polymer material to form a fragrance- encapsulated polymer, the polymer-encapsulated shell is then coated with a cationic polymer, preferably a cationic starch and guar.
  • US 7,799,341 discloses encapsulation compositions in which encapsulate (A) is encapsulated in a matrix (B) and may be prepared by: (i) mixing matrix (B) with a liquid plasticizer and encapsulate (A) in an extruder to obtain a melted mixture of encapsulate (A) and matrix (B); and (ii) extruding the melted mixture to obtain an extruded mixture.
  • matrix systems play an important role in the release of flavor and fragrance in product application. In the case of systems based on water-soluble materials, it dissolves quickly when encountering water and releases the flavor or fragrance components into the aqueous environment. Complete dissolution of these components occurs in less than a minute, depending on the matrix. All the prior art discloses spray drying, complexation or melt injection, or melts extrusion systems which have various limitations in terms of flavors losses, stability, and ease of application.
  • This invention introduces a composition of stabilized, water-dispersible flavor and fragrance components in the form of uniform spherical structures, suitable for various applications. It is specifically designed to control or delay the release of flavors and fragrances in products such as food, beverages, and pre-mixes.
  • the invention also enables the production of spherical granules in various sizes, enhancing stability and dispersibility.
  • the main objective of the present invention is to develop microencapsulated compositions specifically designed for flavoring and fragrance applications.
  • Another objective of the invention is to provide a process for producing flavor and fragrance compositions in the form of free-flowing spherical granules, including spheroids.
  • More objective of the present invention is to formulate a microencapsulated composition comprising flavoring and fragrance components, emulsifiers, and encapsulating agents, with the option to include antioxidants or antioxidant blends for improved stability.
  • One more objective of the present invention is to create microencapsulated compositions with improved stability and dispersibility, making them suitable for a wide range of applications.
  • One more important objective of the present invention is to develop a microencapsulated composition that is compatible with both hydrophilic and hydrophobic systems, broadening its applicability across various industries.
  • the present invention relates to a microencapsulated composition of flavors and fragrances designed for enhanced stability, dispersibility, and controlled release.
  • the composition comprises a flavoring agent and/or fragrance substance, emulsifiers, encapsulating agents, and other acceptable food-grade excipients, all formulated without the use of solvents.
  • the encapsulated composition is suitable for various applications, including beverages, tea, sachets, pre-mixes, and other food-related industries.
  • the flavoring agents used in the composition are selected from a wide range of natural and nature-identical sources, including essential oils and oleoresins such as ginger, orange, lemon, and cardamom.
  • the invention also discloses a manufacturing process that involves emulsifying the flavor or fragrance components with an emulsifier and encapsulating agents, homogenizing the dispersion, and then spraying it into a rotating, enclosed spray chamber containing a cold powder bed.
  • the powder bed composed of water-soluble and water-insoluble fine powders such as starch, maltodextrin, and microcrystalline cellulose, aids in embedding and solidifying the emulsion droplets.
  • the encapsulated granules are designed to provide controlled release, which can be customized based on specific application needs by adjusting the composition of the encapsulating agents and emulsifier concentration. This ensures flexibility in flavor and fragrance delivery across various food and beverage formulations.
  • Flavoring or Fragrance component is a naturally occurring plant and animal oils, extracts, exudates, and distillates, usually referred to as essential oils, comprise complex mixtures of various compounds and are also known for use as flavoring or fragrance ingredients. Natural flavoring or fragrances are selected from orange, clove, spring flora, cardamom, jasmine, rosemary, lavender, corn mint, citronella, eucalyptus, peppermint, and lemon.
  • the present invention discloses microencapsulated compositions of various materials or components used for flavoring and fragrances with the process for preparation thereof.
  • the microencapsulated composition comprises of flavoring or fragrance components, emulsifiers, and encapsulating agents.
  • the present specification relates to a microencapsulated composition
  • a microencapsulated composition comprising: a) a flavoring and fragrance component; b) an emulsifier; c) an encapsulating agent; d) optionally a diluent; e) a solvent water; f) optionally an antioxidant or mixture of antioxidants;
  • the release of encapsulated fragrance can be separated in time from the release of the free fragrance, which can be smelt continuously, even when smelling the product before use.
  • the trigger effect may be dissolution in water; light exposure, or heat generated, for example, by ironing; mechanical action, or pH change.
  • microcapsules preferably in core-shell microcapsules or matrix microcapsules.
  • microcapsule is used herein in a broad sense for particles in which fragrance is trapped and can be dispersed and prevented from mixing with the free fragrance present in the solid composition.
  • microencapsulated composition can be prepared by different techniques such as solid dispersion, layering on inert core, hot melt extrusion, complexation, micronization, or suspension in fatty excipients are available; many of these suffer from limitations in terms of flavor and fragrance losses, stability of the composition, ease of application and loss of material while processing into solid dosage forms.
  • the major enhancement in the microencapsulated composition is enhanced the solubility of the composition in effective way and no remaining of the fragrance traces left behind. Additionally, the present encapsulated composition provides the better stability over the composition available in the market/ prior arts due to the superior releasing pattern of the beadlets with the beadlet preparation by unique technology which illustratively disclosed in the forgoing examples.
  • the present invention comprising of microencapsulated composition of Fragrances and flavors in free-flowing spherical granules beadlets and/or spheroids forms provide the uniformity in tea and related applications due the uniform spere shape of free-flowing forms which can easily load in the sachet with the uniformity in content of the material while dispensing from the large container to the sachets or small bags like tea bags and others.
  • the process for the manufacture of microencapsulated compositions of various materials or components used for flavoring and fragrances employs a method of entrapping the active in emulsified flavor and fragrance dispersion by emulsification method followed by embedding solvent-free emulsion droplets in powder bed for solidification, thus forming free flowing and water-soluble solid spherical granule, beadle ts, and/ or spheroids formulation.
  • the present invention relates to the process for the manufacture of stable, water- soluble, and free-flowing fragrance and flavoring spherical granules, beadlets, and/ or spheroids
  • the process to manufacture the spherical granules as described herein is directed to the solidification of emulsified flavors and fragrance dispersion in a square spray chamber by embedding in a powder bed.
  • the square-shaped spray chamber, as described herein, is rotated constantly for movement of the powder bed so that it embeds and solidifies emulsified flavor and fragrance dispersion droplets.
  • a major advantage of this invention is it works in both systems, hydrophilic and hydrophobic, without the precondition of a cold environment and can work up to 50°C temperatures.
  • This material embeds the droplets of ‘solvent-free’ emulsion and solidifies the droplets to convert them into free-flowing solid beadlets.
  • the powder bed into which droplets of the emulsion are sprayed preferably consists of starch, a starch derivative, or a chemically modified starch such as modified waxy maize starch, which is substantially insoluble in water, resistant to wetting by water, free-flowing, and has an appreciable capacity to absorb or adsorb water.
  • the process for the preparation of emulsified flavor and fragrance dispersion comprised of a mixture of flavor or fragrance components, encapsulating agent, emulsifier, and optional diluent is dissolved in water to get dispersion which is then homogenized in high pressure homogenizer to get emulsion.
  • This obtained emulsion then diluted to sprayable viscosity having viscosity in the range 50 to 400 cps.
  • viscosity is in the range of 150 to 350 cps.
  • the process for the manufacture of fragrance and flavoring spherical granules, beadlets, and/ or spheroids is comprised of spraying emulsified flavor or fragrance dispersion in a square chamber, which is embedded and solidified in a powder bed to form the spherical granules.
  • the process for the manufacture of fragrance and flavoring spherical granules, beadlets, and/ or spheroids is carried out in a square chamber, which has the provision of two inlets at the top for the spray nozzle of emulsion and for hydrophilic matrix.
  • the square chamber also has two outlets at the bottom of the chamber for the collection of spherical granules and unused powder beds.
  • the square chamber has provision for continuous rotation as well as circulation of water through the jacketed vessel to maintain an inside temperature up to 50°C.
  • the process for the manufacture of fragrance and flavoring spherical granules, beadlets, and/ or spheroids is comprised of loading the powder bed through one inlet at the top of the square chamber and maintaining it cold with the help of circulating water.
  • the emulsion is sprayed through the spray nozzle of the rotating square chamber, and the droplets are embedded in particles of the cold powder bed to form spherical granules, beadlets, and/ or spheroids.
  • the process for the manufacture of spherical granules, beadlets, and/ or spheroids is comprised of preparation of emulsified flavor and fragrance dispersion, containing a mixture of flavor and fragrance components, encapsulating agent, emulsifier, and optional diluent dissolved in water to get dispersion which is then homogenized in a high-pressure homogenizer to get an emulsion.
  • the flavor and fragrance used in the present invention are naturally occurring plant and animal oils, extracts, exudates, and distillates, usually referred to as essential oils, comprise complex mixtures of various compounds and are also known for use as flavoring or fragrance ingredients.
  • Natural flavoring or fragrances are selected from orange, clove, spring flora, cardamom, jasmine, rosemary, lavender, corn mint, citronella, eucalyptus, peppermint, and lemon.
  • the flavor and fragrance used in the composition are present in 0.5% w/w to 50% w/w of the composition but are preferably used in a range of 0.5% w/w to 25% w/w.
  • the emulsifier is selected from lecithin, soy lecithin, diacetyl tartaric acid ester of monoglyceride, Mustard, sodium stearoyl lactylate, sodium phosphates, polysorbate 20 (Tween® 20) and polysorbate 80 (Tween® 80).
  • the emulsifier is used in a concentration range of 0.5% w/w to 5% w/w in the composition but is preferably used at a concentration of 0.5% w/w to 3% w/w.
  • the diluent used in the present invention is medium-chain triglycerides (MCT) oil are triglycerides with two or three fatty acids having an aliphatic tail of 6-12 carbon atoms, i.e., medium-chain fatty acids (MCFAs).
  • MCTs may include, for example, caproic acid, caprylic acid, capric acid, and lauric acid, and may be straight chain fatty acids or branched chain fatty acids.
  • the antioxidant used is selected from butylated hydroxytoluene, butylated hydroxy anisole, ascorbic acid, ascorbyl palmitate, sodium ascorbate, mixed tocopherol, alphatocopherol, beta- tocopherol, gamma-tocopherol, delta- tocopherol, synthetic racemic tocopherols, and tocopherol esters or the combination thereof.
  • the antioxidant is used in 0.1 % w/w to 1% w/w of the composition but is more preferably used in 0.1 % w/w to 0.5% w/w.
  • the powder bed which is loaded in a square spray chamber, is selected from starch derivatives such as wax- modified maize starch, starches or modified starches in combination with talc, silicic acid, hydrogenated fats, a metal salt of higher fatty acid such as calcium stearate, aluminum silicate of alkali metal/ alkaline earth metal, sodium or calcium aluminum silicate, alumina, calcium silicate, powdered silica gel, magnesium carbonate, and magnesium oxide or the combination thereof.
  • starch derivatives such as wax- modified maize starch, starches or modified starches in combination with talc, silicic acid, hydrogenated fats, a metal salt of higher fatty acid such as calcium stearate, aluminum silicate of alkali metal/ alkaline earth metal, sodium or calcium aluminum silicate, alumina, calcium silicate, powdered silica gel, magnesium carbonate, and magnesium oxide or the combination thereof.
  • the process for the manufacture of fragrance and flavoring spherical granules, beadlets, and/ or spheroids as used herein exhibits the following advantages over conventionally used vertical or cylindrical spray chambers:
  • the particles of active and powder bed particles do not fall from a greater distance as it happens in a vertical chamber, thus resulting into beadlets of narrow particle size range such as 200 to 3000 microns. • As the spray chamber has the facility to maintain the uniform temperature throughout the process and results in efficient embedding and solidification of emulsion droplets in cold powder bed.
  • the process for the manufacture of the fragrance substance or flavoring agent spherical granules as used herein provides stable, various size ranges, and with enhanced stability and dispersibility.
  • Example 1 Preparations of Microencapsulated flavor granules comprising 25% w/w of orange flavor natural source.
  • Orange flavor (0.250 kg) mixed with Tween 80 (0.010 kg).
  • Modified starch (0.540 kg) was dissolved in water (0.500 kg) at 50 ⁇ 5°C under controlled agitation.
  • the flavor component phase containing orange flavor was added to the aqueous solution of 0.180 kg of starch, and emulsified using high pressure homogenizer at 6000 rpm to form an emulsion.
  • This emulsified flavor dispersion was homogenized well alternatively with a high-pressure homogenizer and which is diluted to a sprayable viscosity.
  • This emulsified flavor dispersion was converted into dried granules by using spray drying.
  • the content of flavor component was 25% w/w, the residual water content below 10% w/w, and the bulk density, loose/ tapped was 0.3 to 0.7 g/mL.
  • the granules particle size is between 300- 700 microns.
  • Example 2 Preparations of Microencapsulated flavor granules comprising 25% w/w of Lemon flavor (nature identical).
  • Lemon flavor 0.250 kg mixed with 0.580 kg modified starch was dissolved in 0.600 kg of water at 60 ⁇ 5°C under controlled agitation. This dispersion if further emulsified using high pressure homogenizer at 10000 rpm to form an emulsion. This emulsified flavor dispersion was homogenized well alternatively with a high-pressure homogenizer and which is diluted to a sprayable viscosity. This emulsified flavor dispersion was converted into dried granules by spraying onto starch.
  • the mean emulsion droplet size (d0.5, measured by a Master sizer, Malvern instruments) in the final microcapsules was below 1000 nm, the content of flavor component was 25% w/w, the residual water content below 10% w/w, and the bulk density, loose/ tapped was 0.4 to 0.7 g/mL.
  • the granules particle size was between 700-1000 microns;
  • Example 3 Preparations of Microencapsulated flavor granules comprising 20% w/w of cardamom flavor natural source.
  • Cardamon flavor 0.200 kg mixed with 0.020 kg lecithin. 0.580 kg modified starch was dissolved in 0.600 kg of water at 62°C under controlled agitation. The flavor component phase containing cardamom flavor was added to the aqueous solution, and emulsified using high pressure homogenizer at 10000 rpm to form an emulsion. This emulsified flavor dispersion was homogenized well alternatively with a high-pressure homogenizer and which is diluted to a sprayable viscosity. This emulsified flavor dispersion was converted into dried granules by spraying onto starch.
  • the mean emulsion dropt size (d0.5, measured by a Master sizer, Malvern instruments) in the final microcapsules was below 1000 nm, the content of flavor component was 20% w/w, the residual water content below 10% w/w, and the bulk density, loose/ tapped was 0.4 to 0.7 g/mL.
  • the granules particle size is between 400- 1200 microns.
  • Example 4 Preparations of Microencapsulated flavor granules comprising 12% w/w of cardamom flavor (nature identical).
  • Cardamon flavor 0.120 kg mixed with 0.080 kg of MCT oil and 0.020 kg lecithin. 0.580 kg modified starch was dissolved in 0.600 kg of water at 62°C under controlled agitation. The flavor component phase containing cardamom flavor was added to the aqueous solution, and emulsified using high pressure homogenizer at 10000 rpm to form an emulsion. This emulsified flavor dispersion was homogenized well alternatively with a high-pressure homogenizer and which is diluted to a sprayable viscosity. This emulsified flavor dispersion was converted into dried granules by spraying onto starch.
  • the mean emulsion droplet size (d0.5, measured by a Master sizer, Malvern instruments) in the final microcapsules was below 1000 nm, the content of flavor component was 12% w/w, the residual water content below 10% w/w, and the bulk density, loose/ tapped was 0.4 to 0.7 g/mL.
  • the granules particle size is between 300-700 microns.
  • Example 5 Preparations of Microencapsulated flavor granules comprising 15% w/w of spring flora fragrance (nature identical).
  • Fragrance 0.150 kg mixed with 0.080 kg of MCT oil and 0.020 kg lecithin. 0.550 kg modified starch was dissolved in 0.600 kg of water at 52 ⁇ 5°C under controlled agitation. The fragrance component phase containing spring flora was added to the aqueous solution, and emulsified using high pressure homogenizer at 10000 rpm to form an emulsion. This emulsified fragrance dispersion was homogenized well alternatively with a high pressure homogenizer and which is diluted to a sprayable viscosity.
  • Example 6 Preparations of Microencapsulated flavor granules comprising 20% w/w of ginger (Natural).
  • the mean emulsion droplet size (d0.5, measured by a Master sizer, Malvern instruments) in the final microcapsules was below 1000 nm, the content of flavor component was upto 20% w/w, the residual water content below 8% w/w, and the bulk density, loose/ tapped was 0.4 to 0.7 g/mL.
  • the granules particle size is between 800- 1800 microns.
  • Example 7 Preparations of Microencapsulated flavor granules comprising 20% w/w of orange oil (Natural).
  • the mean emulsion droplet size (d0.5, measured by a Master sizer, Malvern instruments) in the final microcapsules was below 1000 nm, the content of flavor component was upto 20% w/w, the residual water content below 8% w/w, and the bulk density, loose/ tapped was 0.4 to 0.7 g/mL.
  • the granules particle size is between 800- 1800 microns.
  • Olfactory evaluation The granule samples were evaluated for odor and taste by addition into water. Take a clean and dry beaker or flask. Ensure there is no pre-existing odor or smell present in beaker or flask.
  • Moisture content To evaluate the optimum moisture content in product by IR balance. Moisture levels can optimize flow properties, prevent clumping, and improve processing efficiency. Place an empty pan or sample holder on the balance and record its weight. This is the tare weight. Weigh a known amount of the sample into the pan (2 to 5 g). Record the weight of the pan with the sample. This is the initial weight of the sample. Set the temperature and duration for the heating. Start the analysis. After the heating process is complete and the weight has stabilized, record the final weight of the pan with the sample.
  • Stability study example 7 Orange flavour granules were subjected to stability at 40°C and 75% Relative humidity in packaging of sealed tri laminated aluminum pouch

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • Chemical & Material Sciences (AREA)
  • Birds (AREA)
  • Epidemiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Fats And Perfumes (AREA)

Abstract

La présente invention concerne une composition microencapsulée de divers matériaux ou composants utilisés pour des arômes et des parfums avec son procédé. La composition microencapsulée comprend des composants d'arômes et de parfums, des émulsifiants et des agents d'encapsulation. La composition peut en outre comprendre des antioxydants appropriés ou une combinaison d'antioxydants. La composition se présente sous la forme d'un agent d'arôme et de parfum encapsulé avec une stabilité et une dispersibilité améliorées de manière concomitante, ce qui permet de l'utiliser dans diverses applications. De plus, la composition encapsulée d'arômes et de parfums est applicable à la fois à des systèmes de types hydrophiles et hydrophobes. L'invention concerne également le procédé de fabrication de granulés et/ou de granules sphériques et/ou de sphéroïdes stables d'arômes et de parfums à l'aide d'une chambre de pulvérisation équipée d'un système de maintien de la température.
PCT/IN2025/050543 2024-04-06 2025-04-03 Composition microencapsulée d'arôme et de parfums Pending WO2025210681A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN202421008060 2024-04-06
IN202421008060 2024-04-06

Publications (1)

Publication Number Publication Date
WO2025210681A1 true WO2025210681A1 (fr) 2025-10-09

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PCT/IN2025/050543 Pending WO2025210681A1 (fr) 2024-04-06 2025-04-03 Composition microencapsulée d'arôme et de parfums

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WO (1) WO2025210681A1 (fr)

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