Mccormick & Company, Inc.

Michael A Porzio

Lewis M Popplewell

Dmitriy Zasypkin

Robert D Heckner

Steven S Logan

Mark Black

Encapsulation compositions in which an encapsulate (A) is encapsulated in a matrix (B) may be prepared by:

Encapsulation compositions and process for preparing the same

Matrix compositions which contain a mixture of two different food polymers are useful for encapsulating encapsulates, such as flavoring agents.

Encapsulation compositions and processes for preparing the same

Carbohydrate-based glassy matrices which are stable in the glassy state at ambient temperatures may be prepared by the use of aqueous plasticizers with melt extrusion. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavoring agents.

Encapsulation compositions

Fat-coated encapsulation compositions may be prepared by: (i) mixing an active agent with a molten fat, to obtain a slurry, and (ii) cooling the slurry, to obtain a solid mass in which the active agent is dispersed in solid fat.

Fat-coated encapsulation compositions and method for preparing the same

Salt compositions and method of preparation

Stable, clear, flavored vinegars may be prepared by diluting a flavored oil-in-vinegar microemulsion concentrate, which comprises:

Flavored oil-in-vinegar microemulsion concentrates, method for preparing

Encapsulation of a flavor or active agent in a matrix of whey protein yields an encapsulation composition which results in the controlled release of the flavor or active agent and which may be incorporated in a yeast-leavened dough without causing a deleterious effect on the rising of the dough.

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Monkton, MD, United States of America

Michael A Porzio