Abstract:
Particles containing a polymer and a volatile material, such as a perfume, and particle gas saturated solution (PGSS) processes for making such particles are provided.
Abstract:
The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 μm to 25 μm, said microcapsules comprising: —a core particle having a diameter of 90 nm to 23 μm and containing at least 3% of the active component by weight of said core particle; and—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: —a water-swellable polymer having a water-uptake capacity at 37° C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37° C. and pH 2.0 of at least 50 wt. %; an—an edible salt having a water solubility at 37° C. and a pH of 7.0 of less than 1 mg/ml and a water solubility at 37° 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.
Abstract:
The method of producing microcapsules 100 comprises a primary dispersion step in which a water-soluble substance and a fat-soluble substance are mixed to obtain a primary dispersion liquid having primary dispersion particles 10 composed of the water-soluble substance dispersed in the fat-soluble substance, a secondary dispersion step in which the primary dispersion liquid and a sodium alginate aqueous solution are mixed to obtain a secondary dispersion liquid having secondary dispersion particles 20 composed of the primary dispersion liquid dispersed in the sodium alginate aqueous solution, and a spraying step in which the secondary dispersion liquid is sprayed for contact with a calcium ion-containing solution 9 to form a calcium alginate gel 30 and to obtain microcapsules 100 having the secondary dispersion particles 20 dispersed in the calcium alginate gel 30.
Abstract:
A chewing gum comprises a primary chewing gum composition comprising gum base, a sweetener and a flavoring agent and a food acceptable delayed-release modification agent. The delayed-release modification agent reacts with the primary chewing gum composition after a chewed cud of the gum composition is formed, causing the primary gum to exhibit increased environmental acceptability after the chewed cud is discarded.
Abstract:
Microparticles of a water-soluble material, which are smooth and spherical, and at least 90% of which have a mass median particle size of 1 to 10 &mgr;m, and which carry a therapeutic or diagnostic agent can successfully be used in dry powder inhalers to deliver the said agent.
Abstract:
A method and composition of matter relating to mesoporous structures. The inventive method and inventive structures relate to, for example, attrition-resistant heterogeneous catalysts. A preferred embodiment makes use of a liquid-crystal template mechanism to create a silica structure where insoluble nanoparticles (generally submicron particles) are trapped inside. Such a structure provides controlled porosity for transport of reactants to and products from the catalytically active phase, respectively. Catalytically active structures of the present invention are useful for Fischer-Tropsch synthesis where the breakup and attrition of the catalytically active phase ordinarily hinders performance. The method of the present invention is generally applicable to other mesoporous materials and active phase combinations.
Abstract:
A process for preparing free-flowing and, during handling, dust-free microparticles. The particles are at least 90% by weight, have a diameter of 100-400 &mgr;m, and contain one or more active ingredients in a glassy matrix. Generally, the process of the invention comprises the steps of (1) preparing an aqueous solution of the matrix materials, (2) mixing the flavor into the aqueous solution with stirring to form an emulsion or suspension, (3) spraying the emulsion in a spray drying tower under a supply of hot air to quickly create a semi-solid skin allowing outtake of moisture (water), and (4) subsequently subjecting the resulting particles to continued drying at lower temperatures in a fluid bed.
Abstract:
Substances such as chemical substances and biological substances including animal, vegetable and microbial cells are encapsulated using a process and an apparatus wherein a coil through which alternating current flows causes a magnet to vibrate creating vibrations such as in the range of between 300 to 4000 Hz that are transmitted to an encapsulating fluid containing the substance to form small substantially spherical particles containing the substance. The apparatus includes a pulsation chamber containing a movable wall for receiving the encapsulating fluid containing the substance to be encapsulated. A nozzle is spaced downstream from the pulsation chamber for receiving the encapsulating fluid from the pulsation chamber. A permanent magnet is mounted on the movable wall, and a coil is spaced from the permanent magnet by an air gap and is located proximate to the permanent magnet. An alternating current source is connected to the coil for creating an alternating magnetic wave that causes vibration of the permanent magnet and wall attached thereto resulting in pulsing of the encapsulating fluid from the pulsation chamber through the nozzle to form the particles in which the substance is encapsulated.
Abstract:
The present invention is directed to a method for producing a microcapsule flavor delivery system. In the method, a mixture of a flavoring material selected from the group consisting of an oil soluble flavor dissolved in an oil and an o/w emulsion flavor and a protein solution is provided. The mixture is subjected to low shear mixing to provide an o/w water pre-emulsion. The pre-emulsion is subjected to high shear mixing or sonication to provide an o/w emulsion having a coating of protein around the internal oil droplets. The o/w emulsion is mixed with a liquified hard fat which is solid at room temperature. The mixture of hard fat and o/w emulsion is atomized onto a planar surface or into a fluid to provide microcapsules which are an o/w/o multiple emulsion having a flavoring material in the internal oil phase or o/w emulsion.
Abstract:
The invention is directed to a method for the encapsulation of very finely divided solids within a continuous impervious coating of thermoplastic material. The method is carried out with continuous agitation during which the particles are coated with a plurality of sprayed layers of thermoplastic coating material while maintaining the particles in free-flowing powder consistency during the coating steps.