The present invention relates to a new process for the preparation of core-shell microcapsules. Microcapsules are also an object of the invention. Consumer products comprising said microcapsules, in particular perfumed consumer products or flavoured consumer products are also part of the invention.

The present invention relates to a new process for the preparation of core-shell microcapsules. Microcapsules are also an object of the invention. Consumer products comprising said microcapsules, in particular perfumed consumer products or flavoured consumer products are also part of the invention.

Hemp seed protein fractions are provided with particular applicability for forming stable emulsions for microencapsulating lipid based components. The hemp seed protein fraction is extracted from a hemp seed protein source by aqueous alkaline extraction, followed by separation to provide a aqueous hemp protein solution and residual hemp protein source solids. The hemp seed protein fraction is isolated from the aqueous hemp protein solution by either i) precipitating hemp proteins from the separated aqueous hemp protein solution at or above the isoelectric pH and at a temperature no greater than 70 C., and separating the precipitated proteins to produce a hemp seed protein fraction; or ii) ultrafiltering the separated aqueous hemp protein solution to produce a hemp seed protein fraction having a molecular weight of 5,000 Da and higher. The isolated hemp seed protein fractions form stable emulsions with lipid based components and form microencapsulated powders.

Hemp seed protein fractions are provided with particular applicability for forming stable emulsions for microencapsulating lipid based components. The hemp seed protein fraction is extracted from a hemp seed protein source by aqueous alkaline extraction, followed by separation to provide a aqueous hemp protein solution and residual hemp protein source solids. The hemp seed protein fraction is isolated from the aqueous hemp protein solution by either i) precipitating hemp proteins from the separated aqueous hemp protein solution at or above the isoelectric pH and at a temperature no greater than 70 C., and separating the precipitated proteins to produce a hemp seed protein fraction; or ii) ultrafiltering the separated aqueous hemp protein solution to produce a hemp seed protein fraction having a molecular weight of 5,000 Da and higher. The isolated hemp seed protein fractions form stable emulsions with lipid based components and form microencapsulated powders.

Disclosed are controlled release particles, each controlled release particle of which includes: (a) a core including at least one hydrophobic active material and an emulsifier which is an oil-soluble or oil-dispersible lecithin emulsifier; and (b) a wall at least partially surrounding the core and including an acid insoluble polymer, a colloidal silica, a water insoluble divalent salt, a film forming polymer, and optionally a powder flow aid, wherein the controlled release particle is configured to retain the at least one hydrophobic active material when exposed to an acidic aqueous solution with a pH less than 6, and to release the at least one hydrophobic active material when exposed to a basic aqueous solution with a pH greater than 7. A method for preparing the particles and compositions containing the particles are also disclosed.

Disclosed are controlled release particles, each controlled release particle of which includes: (a) a core including at least one hydrophobic active material and an emulsifier which is an oil-soluble or oil-dispersible lecithin emulsifier; and (b) a wall at least partially surrounding the core and including an acid insoluble polymer, a colloidal silica, a water insoluble divalent salt, a film forming polymer, and optionally a powder flow aid, wherein the controlled release particle is configured to retain the at least one hydrophobic active material when exposed to an acidic aqueous solution with a pH less than 6, and to release the at least one hydrophobic active material when exposed to a basic aqueous solution with a pH greater than 7. A method for preparing the particles and compositions containing the particles are also disclosed.

Foods are described that provide controlled release of stabilized bacteria into the oral cavity on consumption, as well as their use. Such foods promote colonization of oral surface by the bacteria. Bacteria are selected to treat an oral condition, such as oral disease, halitosis, and/or stained enamel on consumption of the food.

The purpose of this patent application is to obtain a patent on Olive Oil Pods or also known as O2 Pods. The main purpose for this invention is to benefit the food industry and average consumer. The pods are round or square or oblong, gelatin based food grain product on the outside, filled with Olive Oil and spices/herbs on the inside. The outside of the pod is clear or translucent in color; the inside is yellow in color due to the olive oil, along with many different herbs or spices infused into the olive oil. Olive oil in the tradition bottle is messy and leaves oil residue or stains on surfaces that it touches or drips on. The current state of Olive Oil is via a bottle and when the bottle is touched it is usually laced with greasy oil that will stain counters, clothes or hands. When Olive Oil is poured into the pan, olive oil splashes onto the counter, burner and all over the bottle. Then typically when Olive Oil is done being used, the cook or chef places it back in the pantry further getting more olive oil on hands, clothes, counter and pantry. The Olive Oil Pods will alleviate the mess, while gaining time efficiency in terms of having the Olive Oil already measured out (as they will come in increments of 1 teaspoon, 1 tablespoon, 2 tablespoons etc. . . . ) and already properly spiced.

The purpose of this patent application is to obtain a patent on Olive Oil Pods or also known as O2 Pods. The main purpose for this invention is to benefit the food industry and average consumer. The pods are round or square or oblong, gelatin based food grain product on the outside, filled with Olive Oil and spices/herbs on the inside. The outside of the pod is clear or translucent in color; the inside is yellow in color due to the olive oil, along with many different herbs or spices infused into the olive oil. Olive oil in the tradition bottle is messy and leaves oil residue or stains on surfaces that it touches or drips on. The current state of Olive Oil is via a bottle and when the bottle is touched it is usually laced with greasy oil that will stain counters, clothes or hands. When Olive Oil is poured into the pan, olive oil splashes onto the counter, burner and all over the bottle. Then typically when Olive Oil is done being used, the cook or chef places it back in the pantry further getting more olive oil on hands, clothes, counter and pantry. The Olive Oil Pods will alleviate the mess, while gaining time efficiency in terms of having the Olive Oil already measured out (as they will come in increments of 1 teaspoon, 1 tablespoon, 2 tablespoons etc. . . . ) and already properly spiced.

Natural encapsulation flavor products. Substantially natural particulate extrusion encapsulated flavor products are described including a flavor encapsulate, encapsulated in a natural glassy matrix, where the amount of flavor encapsulate encapsulated in the natural glassy matrix is based upon polarity of the flavor encapsulate as measured by dielectric constant.