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)poly-carboxylic 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.

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)poly-carboxylic 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.

A droplet having an inner portion and an outer portion is formulated using fluid drilling or a pulse dampened pump. The inner portion of the droplet includes higher activity, lability, volatility, miscibility, or solubility, while the outer portion of the droplet includes higher viscosity, increased barrier properties, or controlled-release properties. Surfactants, emulsifying agents, or penetrants may be added to improve delivery, controlled-release, shelf-life, flavor, aroma, texture, or consistency.

A droplet having an inner portion and an outer portion is formulated using fluid drilling or a pulse dampened pump. The inner portion of the droplet includes higher activity, lability, volatility, miscibility, or solubility, while the outer portion of the droplet includes higher viscosity, increased barrier properties, or controlled-release properties. Surfactants, emulsifying agents, or penetrants may be added to improve delivery, controlled-release, shelf-life, flavor, aroma, texture, or consistency.

This disclosure provides fragrance and/or flavor oil-loaded biodegradable microcapsules for use in food, beverage, cosmetical, personal care and household products. The disclosure also provides methods of making fragrance and/or flavor oil-loaded biodegradable microcapsules.

This disclosure provides fragrance and/or flavor oil-loaded biodegradable microcapsules for use in food, beverage, cosmetical, personal care and household products. The disclosure also provides methods of making fragrance and/or flavor oil-loaded biodegradable microcapsules.

A composition comprising probiotic bacteria, the composition comprising: (a) a core composition containing the probiotic bacteria and a stabilizer, wherein the total amount of probiotics in the mixture is from about 10% to about 90% by weight of the core composition; (b) an innermost coating layer, layered on said core composition, comprising at least one hydrophobic solid fat or fatty acid having a melting point lower than 60° C.; (c) an intermediate coating layer layered on said innermost coating layer, which when present in an aqueous solution in the amount of 0.1% weight/weight over the weight of the solution, has a surface tension lower than 60 mN/m, when measured at 25° C.; and (d) an outer coating layer, layered on said intermediate coating layer; wherein the composition is in the form of particles; food products containing the composition and methods of preparation thereof.

A composition comprising probiotic bacteria, the composition comprising: (a) a core composition containing the probiotic bacteria and a stabilizer, wherein the total amount of probiotics in the mixture is from about 10% to about 90% by weight of the core composition; (b) an innermost coating layer, layered on said core composition, comprising at least one hydrophobic solid fat or fatty acid having a melting point lower than 60° C.; (c) an intermediate coating layer layered on said innermost coating layer, which when present in an aqueous solution in the amount of 0.1% weight/weight over the weight of the solution, has a surface tension lower than 60 mN/m, when measured at 25° C.; and (d) an outer coating layer, layered on said intermediate coating layer; wherein the composition is in the form of particles; food products containing the composition and methods of preparation thereof.

Provided herein are microencapsulated compositions, optionally oil-in-water emulsions, comprising one or more long chain polyunsaturated fatty acids (LCPUFAs), optionally in triglyceride form, wherein the encapsulant comprises one or more low molecular weight proteins. In particular embodiments the composition has a surface free fat content of about 1%. Also provided are methods for protecting one or more LCPUFAs, or one or more oils comprising the one or more LCPUFAs, from oxidative degradation, comprising encapsulating the LCPUFAs or oil with an encapsulant comprising one or more low molecular weight proteins.

There is provided a probiotic microcapsule comprising a core comprising probiotic microorganisms; and a coating layer comprising a hybrid solid dispersion comprising an edible fatty molecule evenly dispersed within a water-soluble film forming polymer and an edible mediator, wherein said edible mediator is starch octenyl succinate.