Upfield US Inc.

Friesland Brands B.v.

Feyecon B.v.

Longbloom IP B.v.

Daniela Oana Trambitas

Frank Emile Wubbolts

Ernst Jan Siewers

Cynthia Akkermans

Tjerk De Vries

Rolf Sebastiaan Wilms

Albert Thijs Poortinga

Gerard Willem Hofland

Reyes MENÉNDEZ GONZÁLEZ

Lex Rademaker

Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.

Dispersion structuring agent

The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 &#x3bc;m to 25 &#x3bc;m, said microcapsules comprising: &#x2014;a core particle having a diameter of 90 nm to 23 &#x3bc;m and containing at least 3% of the active component by weight of said core particle; and&#x2014;a coating that fully envelops the core particle and containing at least 20 wt. % of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives, polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: &#x2014;a water-swellable polymer having a water-uptake capacity at 37&#xb0; C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37&#xb0; C. and pH 2.0 of at least 50 wt. %; and&#x2014;an edible salt having a water solubility at 37&#xb0; C. and a pH of 7.0 of less than 1 mg/ml and a water solubility at 37&#xb0; C. and a pH of 2.0 of at least 5 mg/ml; The microencapsulate of the present invention does not release the encapsulated active component when incorporated in water-containing foodstuffs, beverages, nutritional compositions or pharmaceutical compositions. Following ingestion, however, the active component is released rapidly.

Microencapsulate and process for the manufacture thereof

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Voorburg, Netherlands

Daniela Oana Trambitas