Givaudan Roure (international) Sa

Givaudan S.a.

Markus Wetli

Andreas Muheim

Kris Bart De Roos

Bruno M&uuml;ller

Thomas M&uuml;nch

Bruno Müller

Thomas Münch

A method for preparing beads containing at least one active ingredient, such as a flavor, fragrance, vitamin, and/or coloring material, to food or tobacco products, where the active ingredient is released at a controlled rate. Discrete droplets of the active ingredient and an acid polysaccharide are formed in an aqueous medium, then the droplets are converted to water insoluble gel beads by introducing the droplets into a solution containing multivalent cations, thereby building a suspension of gel beads. The beads may then be added to the food or tobacco product in an effective amount to flavor, perfume, vitamize, and/or color the product. The beads are heat and mechanically stable.

Process for preparing beads as food or tobacco additive

A microbiological process for producing vanillin and other useful products from ferulic acid is disclosed. Vanillin and guaiacol are recovered from the process using a differential pH extraction where the guaiacol is recovered at a pH of greater than 9 and the vanillin is recovered at a pH of from about 5 to about 8.

Microbiological process for producing vanillin

Growing community of inventors

Forch, Switzerland

Markus Wetli