A capsule composition containing a capsule and a stabilizing agent. The capsule has an oil core containing an active material and a capsule wall encapsulating the oil core. The active material is a fragrance, a flavor, a malodor counteractant, or a combination thereof. The wall is formed of polyurea or polyurethane. The capsule composition has 20 ppm or greater of the stabilizing agent, which is a multi-functional amine, an amino acid, a polymer mixture, or a combination thereof. Also disclosed is a consumer product containing this capsule composition.

A preparation of microspheres comprises a multiplicity of discrete microspheres, in which the microspheres comprise iron entrapped within a protein matrix, and in which the protein in the protein matrix is at least partially denatured. The protein of the protein matrix comprises denatured, de-calcified, whey protein. Methods for making the preparation of microspheres are also described.

The present application describes a microcapsule comprising: (i) a lipophilic core material, and (ii) a microcapsule shell, wherein microcapsule shell formed from oil-in-water emulsion polymerisation of monomer mixture consisting essentially of: (a) greater than 70 to about 99% by weight of at least one polyfunctional ethylenically unsaturated monomer, (b) about 1 to about 30% by weight of at least one unsaturated carboxylic acid monomer or its ester, and (c) about 0 to about 30% by weight of at least one vinyl monomer. Also provides process for preparing the same and its method of use in various applications.

It relates to a food-grade coated particle comprising: a) a core that comprises a (C.sub.4-C.sub.12)polycarboxylic acid; and b) a coating that comprises: (i) an alkali metal salt of a (C.sub.4-C.sub.12)polycarboxylic acid wherein at least one carboxylic group of the (C.sub.4-C.sub.12)polycarboxylic acid is in the acid form, and at least one carboxylic group of the (C.sub.4-C.sub.12)polycarboxylic acid is in the salt form, and (ii) a film-forming agent; wherein the weight ratio between (i) and (ii) is from 20:80 to 40:60. It also relates to processes for the preparation of these food-grade coated particles, to their use as food additives, as well as to foodstuffs comprising them.

Provided herein are formulations of flavors and fragrances encapsulated in plasmolysed micro-organisms, as well as glass particles or beads comprising these encapsulated flavors and fragrances. Also provided herein are methods of making formulations of encapsulated flavors and fragrances.

A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature.

Spray-dried encapsulated flavor powders are described, having particles that are large sized, highly flowable, fully dense, and highly dispersible and/or soluble, with low surface area to volume ratio, and high bulk density. Such flavor powders provide high retention of flavor components, and are advantageously produced by low temperature spray drying processes, e.g., single-step processes in which drying is intensified by techniques variously described herein.

Particles comprising a plant protein shell and encapsulating hydrophobic compounds and optionally also bioavailability enhancers, are provided. Further provided is a composition and a kit comprising the particle and methods of preparation thereof. Methods of use, such as for enhancing the bioavailability of the hydrophobic compound, are also provided.

Provided herein are methods of encapsulating molecules in milk fat globules and oleosomes, and compositions and pharmaceutical formulations of compositions with molecules encapsulated in milk fat globules and oleosomes.

Described herein is a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, the process being performed at room temperature. Powdered microcapsules obtainable by the process are also described. Perfuming and flavouring compositions as well as consumer products including the capsules are also described.