The present invention discloses a microencapsulation method for improving stability of anthocyanin, a product therefrom and use thereof. A preparation method of anthocyanin microcapsules includes: (1) taking sodium alginate as a wall material, adding sodium alginate and calcium carbonate into water, and swelling for 1-2 h to obtain a wall material gel system; (2) taking anthocyanin prepared by a special process as a core material, and fully and uniformly mixing the wall material gel system with an anthocyanin solution to obtain a water phase; (3) mixing Span80 and vegetable oil to obtain an oil phase, mixing the water phase with the oil phase, and magnetically stirring for emulsifying to obtain a W/O emulsion; and (4) adjusting the pH of the W/O emulsion to be acidic, mixing the W/O emulsion with a salt buffer solution, standing for 1-2 h, and then separating the oil phase and the water phase.

The present invention discloses a microencapsulation method for improving stability of anthocyanin, a product therefrom and use thereof. A preparation method of anthocyanin microcapsules includes: (1) taking sodium alginate as a wall material, adding sodium alginate and calcium carbonate into water, and swelling for 1-2 h to obtain a wall material gel system; (2) taking anthocyanin prepared by a special process as a core material, and fully and uniformly mixing the wall material gel system with an anthocyanin solution to obtain a water phase; (3) mixing Span80 and vegetable oil to obtain an oil phase, mixing the water phase with the oil phase, and magnetically stirring for emulsifying to obtain a W/O emulsion; and (4) adjusting the pH of the W/O emulsion to be acidic, mixing the W/O emulsion with a salt buffer solution, standing for 1-2 h, and then separating the oil phase and the water phase.

Disclosed are microcapsule compositions and their preparation methods. The microcapsule composition has a microcapsule dispersed in an aqueous phase. The microcapsule has a microcapsule core and a microcapsule wall encapsulating the microcapsule core. The microcapsule core contains an active material selected from the group consisting of a fragrance, cosmetic active, malodor counteractant, and combinations thereof. The microcapsule wall is formed of a polymeric network comprising of at least three moieties: (i) a first moiety derived from a chitosan, (ii) a second moiety derived from a polyisocyanate, and (iii) a third moiety derived from a polyphenol. Also disclosed are consumer products contain such a microcapsule composition.

Disclosed are microcapsules each having a microcapsule core and a microcapsule wall encapsulating the microcapsule core. The microcapsule core contains an active material and the microcapsule wall contains hydroxyethyl cellulose moieties. Also disclosed are preparation method and consumer products containing the microcapsules.

Compositions and methods are described that provide controlled release of stabilized bacteria into the oral cavity on consumption of a food, candy, gum, or similar substance so as to 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 present invention discloses a microencapsuled conjugated linoleic acid glyceride powder and a preparation method thereof. The preparation method comprises the steps of preparing raw materials, preparing an aqueous phase and an oil phase, preparing an emulsion, and spray drying. The raw materials comprise, in parts by mass: 60-85 parts of conjugated linoleic acid glyceride, 5-35 parts of starch or colloid, 4-20 parts of small molecule filler, and 0.01-5 parts of antioxidant.

The invention relates to a composition comprising A) microcapsules comprising at least one fat-soluble active substance selected from a vitamin K compound or a provitamin or a prodrug of a vitamin K compound embedded in a matrix comprising a hydrocolloid and optionally one or more other matrix components, and B) at least one dietary mineral; as well as uses and products comprising such compositions.

The invention relates to a composition comprising A) microcapsules comprising at least one fat-soluble active substance selected from a vitamin K compound or a provitamin or a prodrug of a vitamin K compound embedded in a matrix comprising a hydrocolloid and optionally one or more other matrix components, and B) at least one dietary mineral; as well as uses and products comprising such compositions.

A flavor composition of a mixture of a) a first powder that includes a liquid flavor having a log P of up to about 3.5 loaded onto a first solid matrix material; and b) a second powder that includes a solvent loaded onto a second solid matrix material. The second solid matrix material is different than first solid matrix material and the flavor composition is in the form of a free-flowing powder. Also, methods of making a plated flavor powder and food compositions that include the powder.

A flavor composition of a mixture of a) a first powder that includes a liquid flavor having a log P of up to about 3.5 loaded onto a first solid matrix material; and b) a second powder that includes a solvent loaded onto a second solid matrix material. The second solid matrix material is different than first solid matrix material and the flavor composition is in the form of a free-flowing powder. Also, methods of making a plated flavor powder and food compositions that include the powder.