The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Aug. 17, 2021

Filed:

Feb. 17, 2016
Applicant:

Symrise Ag, Holzminden, DE;

Inventors:

Jens-Michael Hilmer, Holzminden, DE;

Eric Gruber, Holzminden, DE;

Dirk Schrader, Holzminden, DE;

Walter Bröckel, Bevern, DE;

Assignee:

Symrise AG, Holzminden, DE;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23F 5/46 (2006.01); A23L 7/196 (2016.01); A23L 27/00 (2016.01); A23L 2/39 (2006.01); A23L 23/10 (2016.01); A23L 7/109 (2016.01); A23F 3/40 (2006.01); A23L 7/126 (2016.01); A23L 7/135 (2016.01); A23F 5/36 (2006.01); A23P 20/18 (2016.01); A23P 10/30 (2016.01);
U.S. Cl.
CPC ...
A23F 5/465 (2013.01); A23F 3/40 (2013.01); A23F 5/36 (2013.01); A23F 5/46 (2013.01); A23L 2/39 (2013.01); A23L 7/109 (2016.08); A23L 7/126 (2016.08); A23L 7/135 (2016.08); A23L 7/196 (2016.08); A23L 23/10 (2016.08); A23L 27/70 (2016.08); A23L 27/72 (2016.08); A23L 27/80 (2016.08); A23P 10/30 (2016.08); A23P 20/18 (2016.08); A23V 2002/00 (2013.01);
Abstract

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.


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