Provided is a method of providing an active compound powder comprising electrostatic spray drying a formulation comprising at least one active compound, an encapsulating agent, and optionally an excipient at an inlet temperature of 150° C. or below and an exhaust temperature of 100° C. or below, wherein electrical charge is applied externally to droplets of active compound formulation feedstock liquid.

Described herein is a process for producing perfume- or flavor-containing microcapsules with improved deposition of encapsulated actives on targeted surfaces such as fiber, hair and skin, which can be used in home or personal care products. Also described herein are microcapsules obtainable by such a process and consumer products including these microcapsules.

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

An encapsulation method is disclosed for the capture of natural flavors within a clean-label derived from a malt comprising at least partially germinated whole grain seed, pulses, legumes, false grains or flour derived therefrom.

An oral product includes a matrix including a mixture of a plurality of capsules, a powdered component, a viscous component and a binder and wherein the matrix is molded into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.

A flavour delivery system for tobacco includes a flavour material entrained in a zeolite material and forming a core and a wax material encapsulating the core.

Disclosed is a microcapsule containing: (i) a microcapsule core having an active material, and (ii) a microcapsule wall formed of a first polymer and second polymer. The first polymer is a sol-gel polymer. The second polymer is gum arabic, purity gum ultra, gelatin, chitosan, xanthan gum, plant gum, carboxymethyl cellulose, sodium carboxymethyl guar gum, or a combination thereof. The weight ratio between the first and second polymer is 1:10 to 10:1. Also disclosed are processes for preparing the microcapsule and uses of the microcapsules in consumer products.

A method is disclosed for preparing a composition including controlled release particles includes: (a) preparing an oil phase including at least one hydrophobic active ingredient, at least one isocyanate, at least one epoxy, at least one organofunctional silane, optionally at least one pre-reacted natural material resin, and optionally a plasticizer; (b) preparing an aqueous phase comprising an emulsifier; (c) combining the oil phase and the aqueous phase to provide an aqueous suspension; (d) adding at least one amine moiety containing material to provide a barrier; (e) heating; (f) adding a natural material to provide a microcapsule having hydroxyl moieties or amine moieties on a surface thereof; (g) adding an aldehyde to react with the surface moieties; and (h) adding structuring agents to provide the controlled release particles homogeneously suspended in an aqueous dispersion. The composition is also disclosed.

Methods and systems for making wet condiments are provided. In one example, a method for making a plurality of wet condiments of different types comprises: selecting a packet containing a dry rehydratable condiment for mixture into a container, the packet being selected from among a plurality of different packets corresponding to different types of dry rehydratable condiments having different intended condiment viscosity; adding a liquid into the container up to an indicia of the container, the indicia corresponding to a pre-determined quantity of the liquid for the selected packet; transferring the dry rehydratable condiment of the selected packet into the container; enclosing the container; mixing the dry rehydratable condiment and the liquid to generate one of the wet condiments; and repeating the above steps to generate each of the plurality of wet condiments, wherein the plurality of wet condiments have different viscosity among each other.

Provided herein are flavor particles containing encapsulated precursors of acetaldehyde. Also provided herein are methods of making and using the particles.