Symrise Ag

Dirk Schrader

Christopher Sabater-Lüntzel

Cornelia Homner

Thomas Riess

Eric Gruber

Jens-Michael Hilmer

Christopher Sabater

Walter Bröckel

Burghard Rabe

Martina Batalia

Sebastian Heine

Thomas Henze

Christopher Sabater-Luenzel

Daniel Balke

Christina Sleet

The present invention is in the field of the flavouring of foods. In particular, the present invention is directed to a process for the encapsulation of flavours and/or aromas. The particles are then later incorporated into the end preparation (the food), such as, for example, instant coffee. The focus is in particular firstly to obtain particles with high aroma loading in order to ensure a long-lasting aroma protection during storage, and secondly to control the particle properties in such a way that an optimum miscibility of the particles with foods is made possible. Decisive aspects in this connection are primarily shape, size and particle density. These aspects together are intended to bring about an improved taste experience for the end consumer when consuming the particles.

Process for producing flavoured food particles

Described is a solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides in aqueous liquids, wherein the solubilization agent consists of a mixture of: The solubilization agent is particularly suitable for sparingly water soluble polyphenols, flavonoids and/or diterpenoid glucosides. The invention also relates to compositions and (food or cosmetic) formulations comprising said solubilization agent. It further relates to a method for producing solubilization agents, compositions and (food or cosmetic) formulations.

Solubilization agent for solubilizing polyphenols, flavonoids and/or diterpenoid glucosides

Described is a composition comprising Further described is a method of preparing such composition and a corresponding food formulation.

Compositions with a surfactant system comprising saponins, and lecithin

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Holzminden, Germany

Dirk Schrader