Flavor bead and methods of making and using same

Abstract

Disclosed herein is an encapsulated flavor delivery system of dry spherical gelatin beads, each dry spherical gelatin bead in the form of a continuous gelled matrix formed from uncrosslinked gelatin and a filler, wherein the matrix surrounds a plurality of droplets of an oily liquid flavor composition comprising a flavoring agent. The continuous gelled matrix is substantially free of acidic polysaccharide gelling agents. The plurality of flavor droplets has an average diameter in the range of from about 1 micrometer to about 20 micrometers; and the beads are spheroids having an average particle diameter in the range of from about 400 micrometers to about 2000 micrometers and a coefficient of variation of less than 15%. The encapsulated flavor delivery system is prepared by extruding a gelatin-based mixture and a stable oil-in-water emulsion of an oily liquid flavoring agent through a needle into a cooled non-aqueous fluid.

Description

Invention Field

[0001] This invention generally relates to encapsulated flavor compositions and methods for preparing and using such encapsulated flavor compositions. Background of the Invention

[0003] Many types of chewable articles are known in commerce. These articles include food products, such as confectionery. Chewable articles typically contain multiple types of active agents or active ingredients. Typical, non-limiting examples of active ingredients include flavorings, sweeteners, colorings, pharmaceuticals, vitamins, minerals, and sensates.

[0004] A common problem associated with the application of flavor systems in chewable products is the loss of flavor agents through volatilization and short-lived sensory performance. A common approach to addressing these issues is the use of encapsulation. Encapsulation is broadly defined as the technique of packaging solid, liquid, or gaseous material into small, sealed matrix or capsules that can release their contents at a controlled rate under specific conditions. In addition to the foregoing, active ingredients can be encapsulated for a variety of other reasons, such as enhanced retention, prevention of undesirable interactions with the bulk matrix or other components, prevention of photoinduced reactions or oxidation, and / or achieving controlled release of the ingredient.

[0005] However, the final physical or mechanical properties of the capsules must also match the requirements of their intended application, such as the ability to withstand processing forces (e.g., shearing and / or compression) encountered during incorporation into consumer products such as stick gum or compressed tablets. Furthermore, to provide a consistent and / or enhanced flavor sensory experience (e.g., sufficient strength and / or lasting effect) to chewable articles, it is desirable that the encapsulating material contains a sufficient amount of active ingredient and is uniformly dispersed. Therefore, depending on the desired flavor loading, particle size, solubility characteristics, and texture properties, several different types of encapsulation techniques are available, such as in-situ gelation, agglomeration, extrusion, co-extrusion, spray drying, or spray-dried granulation.

[0006] Outdated U.S. Patent No. 6,045,835 to Soper et al. describes a method for encapsulating flavoring agents through controlled water transport via a hydrophilic hydrocolloid shell of microcapsules into a blank oily core. The microcapsules are prepared via composite agglomeration, which typically produces microcapsules with a diameter generally ranging from 100 to 400 micrometers and a large particle size distribution. However, composite agglomerated particles typically have shell walls that are relatively thin compared to their core, resulting in weak texture properties.

[0007] Overdue U.S. Patent No. 6,436,461 to Bouwmeesters et al. describes the use of acidic polysaccharide (e.g., alginate) beads as a food additive, wherein the matrix contains active ingredients such as flavoring agents. Initially, blank (unflavored oil phase) gel beads are made from an emulsion and then dried. The dried “blank” gel beads are loaded with flavoring agents by mixing the beads with the flavoring agents, which are slowly absorbed or adsorbed into the oil phase portion of the beads. Alginate beads loaded with flavoring agents have been reported to span an average particle size from 10 micrometers to 5000 micrometers, and various bead sizes are separated using sieves. Larger bead particles (1 mm to 2 mm) exhibit higher aroma intensity relative to smaller bead particles (i.e., 0.5 mm to 1 mm; 0.25 mm to 0.5 mm; 0 mm to 0.25 mm; and unencapsulated flavoring agents). However, the maximum flavoring agent loading in the gel beads is only about 20 wt%.

[0008] Overdue U.S. Patent No. 6,325,859 to De Roos et al. describes a bead comprising a network of acidic polysaccharides containing polyvalent cations and at least one oil-insoluble liquid active ingredient and / or one oil-insoluble solid active ingredient filling at least partially the voids formed by the acidic polysaccharides. The active ingredient is advantageously at least one compound from the group consisting of flavoring agents, fragrances, vitamins, or coloring materials. The process forms a system of liquid or solid active ingredients in an aqueous solution, dispersion, or emulsion of the acidic polysaccharide, particularly in the form of an alkali metal salt, an emulsifier, and optionally one or more other water-soluble or water-dispersible substances. Discrete droplets of the system are then formed. A suspension of beads is constructed by introducing the droplets into an aqueous or alcoholic solution containing polyvalent cations (e.g., calcium), transforming the droplets into water-insoluble gel beads. According to reports, flavor-loaded gel beads span an average particle size from 10 micrometers to 5000 micrometers, and the flavor loading can range from 0.1 wt% to greater than 80 wt%. The water-soluble components containing the flavorings are easily leached into the cross-linking bath.

[0009] Barnes et al.'s expired U.S. Patent No. 4,689,235 describes a product for use in oils, flavorings, etc., comprising maltodextrin and Extrudable encapsulation systems. While these extruded granules have been reported to contain up to 40 wt% flavor loading, flavor-loaded extruded granules require grinding and sieving to obtain encapsulated flavor granules with the desired particle size and distribution.

[0010] Overdue U.S. Patent No. 2,886,446 to Kramer et al. discloses encapsulating or dispersing a water-immiscible flavoring agent in finely ground gelatin particles. Typically, this process involves emulsifying and dispersing a volatile, water-immiscible flavoring oil in the form of discrete or minute microdroplets throughout an aqueous gelatin solution, and then drying the resulting emulsion. Exemplary methods include tunnel drying or slab drying, foam drying, and spray drying. Slab drying and foam drying require grinding the dried product, with the former reportedly ground to particles between 20 and 35 mesh (840 micrometers–500 micrometers), and the latter reportedly ground to particles between 20 and 400 mesh (840 micrometers–37 micrometers). Without sieving, the ground samples typically have a large particle size distribution. Particle sizes reported in the 40–80 micrometer range are obtained by spray drying.

[0011] Overdue U.S. Patent No. 4,386,106 to Merritt et al. describes a delayed-release encapsulated flavoring composition prepared from an aqueous emulsion of a flavoring agent in a hydrophilic encapsulating material comprising gelatin, natural gums, and a plasticizer. The solid, dried emulsion (e.g., flakes) is milled to a mesh size between 20 and 30 (840 micrometers–595 micrometers) to produce a solid powder, which is then coated with a water-insoluble material to produce an encapsulated flavoring agent with a relatively thin water-insoluble coating. Without sieving, the milled sample typically has a large particle size distribution.

[0012] Yan's U.S. Patent No. 6,974,592 describes a microcapsule comprising aggregates of primary microcapsules based on composite aggregation, each individual primary microcapsule having a primary shell, and the aggregate being encapsulated by the shell. The primary microcapsules (primary shells) typically have an average diameter of about 40 nm to about 10 μm, and the encapsulated aggregates (shells) can have an average diameter of from about 1 μm to about 2000 μm. Without sieving, the aggregated sample typically has a large particle size distribution.

[0013] Therefore, there is a demand for novel encapsulated flavorings that can provide long-lasting flavor, have high flavor loading, desirable rigidity, good dispersibility and monodispersity. Invention Overview

[0015] Certain aspects of this disclosure are described in the appended claims. Further features and advantages of the subject matter described herein exist and will become apparent as this specification proceeds. The various features described in the claims and hereinafter for various embodiments may be used in combination or individually. For example, a specified scope may include its enumerated endpoints unless expressly excluded. No particular embodiment needs to provide all the features mentioned above, nor solve all the problems mentioned above or address all the difficulties mentioned above.

[0016] According to embodiments of the present invention, an encapsulated flavor delivery system is provided, comprising (substantially composed of or consisting of): more than one dried spherical bead, each dried spherical bead being in the form of a continuous gelled matrix comprising uncrosslinked gelatin and filler (substantially composed of or consisting of uncrosslinked gelatin and filler), the matrix surrounding more than one droplet, the more than one droplet comprising an oily liquid flavor composition containing flavoring agent (substantially composed of or consisting of flavoring agent). The continuous gelled matrix is ​​substantially free of acidic polysaccharide gelling agents. The more than one flavor droplet has an average diameter ranging from about 1 micrometer to about 20 micrometers; and the bead is a spherical object having an average particle diameter ranging from about 400 micrometers to about 2000 micrometers and a coefficient of variation of less than 15%.

[0017] According to another embodiment of the present invention, a method for preparing an encapsulated flavor delivery system is provided. The method includes: forming an emulsion composition comprising more than one droplet (consisting substantially of or consisting of said more than one droplet) of an oily liquid flavor composition in a gelling mixture, said oily liquid flavor composition comprising a flavoring agent (consisting substantially of or consisting of said more than one droplet), said gelling mixture comprising an aqueous solution of gelatin and filler (consisting substantially of or consisting of said aqueous solution), wherein the more than one flavor droplet has an average diameter in the range of about 1 micrometer to about 20 micrometers, wherein the gelling mixture is substantially free of acidic polysaccharide gelling agents; The emulsion composition is extruded through a nozzle immersed in a non-aqueous fluid at a temperature at least 10°C below the gelling temperature of the gelling mixture to form wet spherical beads comprising a continuous gelling matrix containing uncrosslinked gelatin and fillers, the matrix surrounding more than one droplet of an oily liquid flavor composition; the wet spherical beads are separated from the non-aqueous fluid; and the wet spherical beads are dried to form an encapsulated flavor delivery system comprising dried spherical beads having an average particle diameter in the range of about 400 micrometers to about 2000 micrometers and a coefficient of variation of less than 15%.

[0018] Encapsulated flavor delivery systems can be used in a variety of applications, such as chewing gum, tablets, toffee, and other chewable confectionery products.

[0019] Another embodiment of the invention relates to confectionery products comprising a flavor delivery system with an encapsulation according to the invention.

[0020] Another embodiment of the invention relates to the use of an encapsulated flavor delivery system according to the invention, or an encapsulated flavor delivery system readily available by means of the invention, for providing sustained release of the original flavor note of a confectionery product containing the encapsulated flavor delivery system. Brief description of the attached diagram

[0022] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and, together with the general description of the invention given above and the detailed description given below, serve to explain the invention. It will be understood that, for clarity and where deemed appropriate, reference numerals are repeated in the drawings to indicate corresponding features.

[0023] Figure 1 This is a scanning electron microscope (SEM) image of dried spherical beads according to an embodiment of the present invention;

[0024] Figure 2 These are SEM images showing the internal portion or cross-section of a dried spherical bead according to an embodiment of the present invention;

[0025] Figure 3 This is a diagram illustrating a sensory comparison of flavor sensations between a flavor delivery system according to an embodiment of the present invention in chewing gum and candy applications and a prior art flavor delivery system; and

[0026] Figure 4 This is a graph showing a sensory comparison of menthol bitterness perception in chewing gum and confectionery applications for flavor delivery systems encapsulated without any sweetener in i) a continuous gelling matrix, ii) an oily liquid flavor composition, and iii) both a continuous gelling matrix and an oily liquid flavor composition, and flavor delivery systems encapsulated with sweetener.

[0027] Detailed Explanation

[0028] Unless otherwise explained, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains. In case of conflict, this specification, including its explanations of the terms, shall prevail. Unless the context clearly indicates otherwise, the singular terms “a,” “an,” “the,” and “at least one” include plural referents. Similarly, unless the context clearly indicates otherwise, the word “or” is intended to include “and.” The term “comprising” means “including” or “containing”; therefore, “comprising A or B” means including A or B, and A and B together.

[0029] According to an embodiment of the present invention, an encapsulated flavor delivery system is provided, comprising: more than one dried spherical bead, each dried spherical bead being in the form of a continuous gelatinized matrix comprising uncrosslinked gelatin and fillers, the matrix surrounding more than one droplet comprising an oily liquid flavor composition containing a flavoring agent. The continuous gelatinized matrix is ​​substantially free of acidic polysaccharide gelling agents. The more than one flavor droplet has an average diameter ranging from about 1 micrometer to about 20 micrometers; and the bead is a spherical object having an average particle diameter ranging from about 400 micrometers to about 2000 micrometers and a coefficient of variation of less than 15%.

[0030] As used in this article, the “coefficient of variation” is a measure of relative variability and is expressed as a percentage by dividing the standard deviation by the mean and then multiplying by 100.

[0031] As used herein, a “gelatable mixture” includes an aqueous solution containing gelatin and fillers (consisting essentially of or consisting of the aqueous solution), which optionally has one or more other gelling agents, fillers and / or additives capable of transforming a flowable aqueous liquid into a solid or gel when cooled to a temperature below the gelation point of the gelatable mixture.

[0032] As used herein, "uncrosslinked gelatin" means that there are no ionic or covalent bonds between a portion of the gelatin gelling agent and another portion of the gelling matrix, which are generated by treatment with chemical or enzymatic crosslinking agents.

[0033] As used herein, “spherical” includes deformed spheres in which the shape ratio (i.e., the width-to-length ratio measured by microscopy (SZX9 Olympus microscope with MICROVISION software)) is at least 0.8 or greater, such as 0.9 or greater.

[0034] As used herein, "substantially free of acidic polysaccharide gelling agents" means, based on the total weight of the continuous gelling matrix, that the continuous gelling matrix contains less than 1 wt% of acidic polysaccharide gelling agents. For example, in one embodiment, the content of any acidic polysaccharide gelling agent is less than 0.1 wt%. In another embodiment, acidic polysaccharide gelling agents are not intentionally added to the gelatable mixture. In another embodiment, the continuous gelling matrix is ​​free of polysaccharide gelling agents.

[0035] gelatinable mixtures

[0036] Embodiments of the present invention are based on the understanding that uncrosslinked gelatin beads, characterized by a defined size and derived from emulsions of gelatin, fillers, and oily liquid flavorings, provide a slow release of active ingredients, such as flavorings, in chewable confectionery applications. According to embodiments of the invention, a gelling mixture contains a sufficient amount of gelatin and fillers, which forms a gelling matrix when the gelling mixture is cooled to a temperature below its gelling temperature. Non-limiting examples of gelatin sources include, but are not limited to, bovine, swine, fish, and non-animal-based gelatin obtained through fermentation, such as… (Geltor, Inc. of San Leandro, CA, USA) and its combinations.

[0037] The strength of gelatin gel can be determined using a Bloom gelometer and is expressed as a Bloom number. This test was originally developed by O.T. Bloom in 1925 (US Patents 1,540,979 and 2,119,699). The test determines the weight (in grams) required to deflect the surface of the gel 4 mm through a probe (typically 0.5 inches in diameter) without destroying it. The results are expressed as Bloom grades, which are typically between 30 and 325 Blooms. The higher the Bloom number, the stronger the gel. To perform a Bloom test on gelatin, a 6.67% gelatin solution is prepared at 60°C and then maintained at 10°C for 17–18 hours prior to testing.

[0038] The suitable range of Bloom values ​​for the gelatin used can be widely varied. Suitable gelatin includes gelatin with Bloom values ​​between 150 and 300. For example, Bloom values ​​can be 150, 175, 200, 225, 250, 275, 300, or within any two of the foregoing. In embodiments, the gelatin has a Bloom value between 150 and 300, or 175 and 300, or 200 and 300, or 250 and 300. In a preferred embodiment, the Bloom value of the gelatin is in the range of 250 to 300.

[0039] The gelatin content in the gelling mixture can range from 5 wt% to 95 wt%, where the wt% is based on the total mass of the dry (non-aqueous) components of the gelling mixture. Gelatin may be present in the gelling mixture in amounts of 5.0 wt%, 7.5 wt%, 10 wt%, 12.5 wt%, 15 wt%, 17.5 wt%, 20 wt%, 25 wt%, 35 wt%, 45 wt%, 50 wt%, 60 wt%, 70 wt%, 80 wt%, 90 wt%, 95 wt%, or within any two of the foregoing. For example, in an embodiment, the gelling mixture has a gelatin content between 5 wt% and 95 wt%, or 15 wt% and 95 wt%, or 50 wt% and 95 wt%.

[0040] According to embodiments of the invention, the gelatable mixture further comprises a filler, which may be a material capable of increasing the percentage of dry material (non-aqueous component) in the gelatable mixture and thereby increasing the percentage of dry material (non-aqueous component) in the gelled matrix obtained after extrusion and cooling. Increasing the amount of dry material in the gelatable mixture helps to solidify the gelled matrix and can improve the drying of the accompanying hydrated (wet) gelatin beads. In one aspect, the filler may also act as an anti-plasticizer, making the gelled matrix physically more resistant to deformation or breakage. In another aspect, the filler may also act as a plasticizer, which improves the processability of the gelatable mixture and / or the flexibility of the gelled matrix. Exemplary fillers may include, but are not limited to, starch derivatives such as dextrin, maltodextrin, inulin, sucrose, allulose, tagatose, cyclodextrin (α, β, γ, or modified cyclodextrin); cellulose derivatives such as microcrystalline cellulose (MCC), hydroxypropyl methylcellulose (HPMC), hydroxypropyl cellulose (HPC), methylcellulose (MC), or carboxymethyl cellulose (CMC); polyvinyl alcohol; non-plasticizing polyols such as pregelatinized starch; plasticizing polyols such as trehalose, erythritol, sorbitol, maltitol, mannitol, xylitol, propylene glycol, glycerol, triacetin, or polyethylene glycol; or combinations of two or more of the foregoing. Preferably, the filler is selected from polyols such as trehalose, erythritol, sorbitol, maltitol, mannitol, xylitol, propylene glycol, glycerol, triacetin, or polyethylene glycol; or combinations of two or more of the foregoing. More preferably, the filler includes sorbitol (consisting essentially of sorbitol, or composed of sorbitol).

[0041] Based on the total mass of the dry weight components, the filler may be present in the gelatable mixture in an amount ranging from about 0.1 wt% to about 60 wt%. For example, the filler may be present in the gelatable mixture in amounts ranging from 0.1 wt%, 0.2 wt%, 0.5 wt%, 0.8 wt%, 1.0 wt%, 1.5 wt%, 2.0 wt%, 2.5 wt%, 3.0 wt%, 4.0 wt%, 5.0 wt%, 7.5 wt%, 8 wt%, 10 wt%, 12.5 wt%, 15 wt%, 17.5 wt%, 20 wt%, 25 wt%, 35 wt%, 45 wt%, 50 wt%, 60 wt%, or between any two of the foregoing. In an embodiment, the filler is present in the gelatable mixture in an amount ranging from 0.1 wt% to 60 wt%, or 8 wt% to 50 wt%, or 10 wt% to 25 wt%.

[0042] In the embodiments, the filler is selected from sorbitol, glycerol, mannitol, sucrose, trehalose, propylene glycol, xylitol, erythritol or combinations thereof, and the filler is present in the gelling mixture in the range of 7.5 wt% to 45 wt% based on the total mass of the dry weight components.

[0043] According to embodiments of the invention, the gelatable mixture may further comprise a sweetener. The sweetener may be a hydrophilic sweetener uniformly dispersed throughout the continuous gelling matrix. Exemplary hydrophilic sweeteners include, but are not limited to, monosaccharides, disaccharides, sugar alcohols, aspartame, acesulfame potassium, saccharin (optionally in sodium, potassium, or calcium salts), cyclamate (optionally in sodium or calcium salts), or combinations thereof. In embodiments, the hydrophilic sweetener comprises acesulfame potassium, which is present in the gelatable mixture in an amount sufficient to provide about 0.5 wt% to 3 wt%, preferably about 1 wt%, of acesulfame potassium in the dried gelatin beads.

[0044] According to embodiments of the invention, the gelling mixture may further contain one or more additives, such as colorants, opacifiers, humectants, preservatives, flavorings, and buffer salts and acids. When the encapsulated active agent is photosensitive, an opacifier may be used to make the gelling matrix opaque. Exemplary opacifiers include titanium dioxide, zinc oxide, calcium carbonate, and combinations thereof. Colorants may be used to provide color to the gelling matrix and / or for product identification / differentiation purposes. Suitable colorants include synthetic dyes and natural dyes, and combinations thereof. Therefore, the gelling mixture may also contain synthetic or natural colorants that are water-soluble or capable of forming water-stable suspensions. Exemplary colorants include, but are not limited to, pigments, titanium dioxide, iron oxides, carbon black, or any type of food pigment, oral care pigment, cosmetic pigment, or pharmaceutical pigment, such as pigments distributed by Sensient Colors (St. Louis, MO). Natural colorants are also available from Kancor Ingredients, Ltd (Kerala, India), including natural pigments sold according to Kancor's C-CAPTURE color stabilization process. Furthermore, gelling blends may contain other additives such as active ingredients, sensates, and pH adjusters.

[0045] Humectants can be used to inhibit the water activity of the gelling matrix. Suitable humectants include glycerin and sorbitol, which are often components of filler compositions. Due to the low water activity of dried, properly stored beads, the greatest risk from microorganisms comes from molds and yeasts. For this reason, preservatives can be incorporated into gelling mixtures. Suitable preservatives include alkyl esters of parabens, such as methyl esters, ethyl esters, propyl esters, butyl esters, and heptayl esters (collectively, "parabens") or combinations thereof.

[0046] According to embodiments of the invention, the gelling mixture is an aqueous mixture of gelatin, fillers, etc., in water. The typical weight ratio of water to non-aqueous (dry) components ranges from 1:1 to 20:1. Preferably, the water used for the gelling mixture is purified water, such as distilled water, deionized water, or reverse osmosis water, but processing water is also acceptable. The components are combined to form the gelling mixture. To minimize foaming or air incorporation, the dry weight components are gently mixed with water heated to above 50°C, such as 65°C. The prepared gelling mixture is transferred to a preheated, temperature-controlled, jacketed holding tank, where it is aged at 50°C to 80°C until mixed with an oily liquid flavoring agent.

[0047] The gelling mixture may further include preservatives or bactericides, such as parabens, parabens, glycols, cetylpyridinium chloride, diazolidinylurea, or any preservatives used in food, pharmaceutical, or cosmetic products. Such preservatives may be useful if the product beads are not sufficiently dried to inhibit the growth of bacteria, mold, and yeast (i.e., water activity (Aw) equal to 0.6 or less). As is known to those skilled in the art, water activity (Aw) sometimes refers to “free” or “available” water in a system not bound to non-aqueous components. It can be appropriately defined as the partial pressure of vapor of food moisture divided by the equilibrium vapor pressure of pure water at the same temperature. Water activity values ​​can be measured at 25°C using the LabMaster-aw from Novasina AG (Lachen, Switzerland).

[0048] The gelling temperature of a gelatable mixture can be advantageously determined by analyzing its rheological profile as a function of temperature using a rheometer (Haake-Mars III) with a cone of 35 mm / 2°, through oscillation, strain = 0.001 (0.1%), frequency = 1 Hz, and by decreasing the sample temperature from 90 °C to 10 °C (3 °C / min). A graph of viscoelastic modulus (Pascal) versus temperature (°C) will indicate the gelling temperature (°C) at the cross of the modulus (G' = G”).

[0049] Oily liquid flavor composition

[0050] According to embodiments of the invention, the oily liquid flavor composition comprises a flavoring agent and may further comprise one or more hydrophobic oils or hydrophobic solvents commonly used in the food, pharmaceutical, or cosmetic industries. As used herein, the term "flavorant" may be used interchangeably with "flavoring" or "flavor substance".

[0051] Hydrophobic oils can include triglycerides, and particularly medium-chain triglycerides (MCTs), such as caprylic or capric triglycerides, borage oil, vegetable oils, olive oil, sunflower oil, corn oil, pecan nut oil, pistachio kernel oil, rapeseed oil, rice germ oil, sesame seed oil, soybean oil, peanut oil, hazelnut oil, walnut oil, coconut oil, pumpkin seed oil, flaxseed oil, corn germ oil, macadamia nut oil, almond oil, grapeseed oil, wheat germ oil, thistle oil, castor oil, mineral oil, silicone oil; or fractionated coconut oil, which mainly contains fatty acid residues with a length between 6 and 8 carbon atoms (C6 to C8 fatty acids). Diluents such as propylene glycol, diacetate, triacetate, benzyl alcohol, triethyl citrate, ethyl lactate, isopropanol, ethanol, glycerol, or combinations thereof can also be used.

[0052] The oily liquid flavor composition may contain one or more low-melting-point substances, such as low-melting-point waxes, fatty acids, triglycerides, polyglycerides, or the like. Non-limiting examples of low-melting-point substances include cocoa butteroil, coprah oil, beeswax, castor oil, milk fat, or the like. In embodiments, the oily liquid flavoring agent contains a medium-chain triglyceride having a melting point of about 30°C or lower.

[0053] The flavoring agent can be mixed with one or more of the oils or solvents described above, and then used according to the embodiments described herein. Preferably, the flavoring agent used according to the invention comprises a lipophilic flavoring substance. Lipophilic flavoring substances are preferably used in the context of the invention, and therefore are preferably used for oily liquid flavoring agents. They belong to a variety of chemical groups, such as those comprising: hydrocarbons, aliphatic alcohols, aliphatic aldehydes and their acetals, aliphatic ketones and their oximes, aliphatic sulfur-containing compounds, aliphatic nitriles, aliphatic carboxylic acid esters, acyclic terpenoid alcohols, acyclic terpenoid aldehydes and ketones, cyclic terpenoid alcohols, cyclic terpenoid aldehydes and ketones, cyclic alcohols, alicyclic carboxylic acids, aromatic hydrocarbons, araliphatic alcohols, esters of araliphatic alcohols and aliphatic carboxylic acids, araliphatic ethers, aromatic aldehydes and araliphatic aldehydes, aromatic ketones and araliphatic ketones, aromatic carboxylic acids and araliphatic carboxylic acids and their esters, nitrogen-containing aromatic compounds, phenols, phenyl ethers, phenyl ester heterocyclic compounds, lactones and combinations thereof.

[0054] Particularly preferred lipophilic flavor compounds used in the context of this invention have a log P value greater than 1.0. O / WPreferably, the following are selected from the group consisting of: acetophenone, allyl capronate, α-ionone, β-ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl alcohol, benzyl benzoate, β-ionone, butyl butyrate, butyl hexanoate, butylidene phthalide, carvone, camphene, caryophyllene, cineol, cinnamyl acetate, citral, citronellol, citronellol, citronellol, citronellol acetate, cyclohexyl acetate, cymol, damascone, decalactone, dihydrocoumarin, dimethyl anthranilate, dimethyl anthranilate, dodecalactone, ethoxyethyl acetate, ethyl butyrate, ethyl butyrate, ethyl decalactate. (caprinate), ethyl hexanoate, ethyl crotonate, ethyl furaneol, ethyl guajacol, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl methyl butyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptaate, 4-(p-hydroxyphenyl)-2-butanone, γ-decyl lactone, geraniol, geraniyl acetate, geraniyl acetate, grapefruit aldehyde, methyl dihydrojasmone. dihydrojasmonate (e.g., hedione), piperaldehyde, 2-heptanone, 3-heptanone, 4-heptanone, trans-2-heptenal, cis-4-heptenal, trans-2-hexenal, cis-3-hexenol, trans-2-hexenoic acid, trans-3-hexenoic acid, cis-2-hexenyl acetate, cis-3-hexenyl acetate, cis-3-hexenyl hexanoate, trans-2-hexenyl hexanoate, cis-3-hexenyl carboxylate, cis-2-hexyl acetate, cis-3-hexenyl acetate Glucono-2-hexyl acetate, trans-2-hexyl acetate, cis-3-hexyl carboxylate, p-hydroxybenzylacetone, isoamyl alcohol, isoamyl isovalerate, isobutyl butyrate, isobutyraldehyde, isoeugenol methyl ether, isopropyl methylthiazole, lauric acid, levulinic acid, linalool, linalool oxide, linalyl acetate, menthol, menthol furan, methyl anthranilate, methylbutanol, methylbutanol, 2-methylbutyl acetate, methyl hexanoate, methyl cinnamate, 5-methylfurfural, 3,2,2-methylcyclopentenolone (3,2,2-methyl cyclopentenolone), 6,5,2-methylheptenone, methyl dihydrojasmonic acid, methyl jasmonic acid, methyl 2-methylbutyrate, 2-methyl-2-pentenoic acid, methyl thiobutyrate, 3,1-methylthiohexanol, 3-methylthiohexyl acetate, nerol, nerol acetate, trans, trans, 2,4-nonadienal, 2,4-Nonadienol, 2,6-Nonadienol, 2,4-Nonadienol, nootkatone, δ-octanolide, γ-octanolide, 2-octanol, 3-octanol, 1,3-octenol, 1-octylacetate, 3-octylacetate, palmitic acid, paraldehyde, phellandrene, pentanedione, phenethyl acetate, phenethyl alcohol, phenethyl alcohol, phenethyl isovalerate, piperaldehyde, propionaldehyde, propyl butyrate, longleaf menthone, longleaf menthol, sweet orange aldehyde (s (inensal), thiothiazole, terpinene, terpineol, terpinene oil, 8,3-thiomenthanone, 4,4,2-thiomethylpentanone, thymol, δ-undecyl lactone, γ-undecyl lactone, valencene, valeric acid, vanillin, acetoin, ethyl vanillin, ethyl vanillin isobutyrate vanillin isobutyrate), 2,5-dimethyl-4-hydroxy-3(2H)-furanone, homofuranone, homofuronol, 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone, maltol and maltol derivatives, coumarin and coumarin derivatives, γ-lactone, γ-undecyllactone, γ-nonanolactone, γ-decyllactone, δ-lactone, 4-methylδ-decyllactone, massosonia lactone, δ-decyllactone, tuberose lactone Lactone, methyl sorbate, divanillin, 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H) furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, isoamyl acetate, ethyl butyrate, n-butyl butyrate, isoamyl butyrate, 3-methylethyl butyrate, ethyl hexanoate, allyl hexanoate, n-butyl hexanoate, ethyl octanoate, ethyl-3-methyl-3-phenyl glycidyl ester glycidate), ethyl-2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-heptene-1-aldehyde and phenylacetaldehyde, 2-methyl-3-(methylthio)furan, 2-methyl-3-furanthiol, bis(2-methyl-3-furanyl)disulfide, furfurylmercaptan, methional, 2-acetyl-2-thiazoline, 3-mercapto-2-pentanone, 2,5-dimethyl-3-furanthiol, 2,4,5-trimethylthiazole, 2-acetylthiazole, 2,4-Dimethyl-5-ethylthiazole, mercapto-3-methyl-1-butanol, 2-acetyl-1-pyrrolidone, 2-methyl-3-ethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, 2-acetylpyrazine, 2-pentylpyridine, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-octenal, (E)-2-nonenal 2-Undecenal, 12-Methyltridecenal, 1-Penten-3-one, 4-Hydroxy-2,5-dimethyl-3(2H)-furanone, guaiacol, 3-Hydroxy-4,5-dimethyl-2(5H)-furanone, 3-Hydroxy-4-methyl-5-ethyl-2(5H)-furanone, cinnamaldehyde, cinnamyl alcohol, methyl salicylate, isopulegol, and other stereoisomers, enantiomers, positional isomers, diastereomers, cis / trans isomers, or epimers (not explicitly mentioned) of these substances.

[0055] Oily liquid flavor compositions may contain natural or synthetic aromas and / or flavorings, as well as natural oils or extracts. Non-limiting examples of suitable aromas are vanilla, coffee, chocolate, cinnamon, or peppermint. Non-limiting examples of suitable flavorings are fruit flavorings, confectionery flavorings, floral flavorings, sweet flavorings, or woody flavorings. Non-limiting examples of suitable natural oils or extracts include peppermint oil, spearmint oil, eucalyptus oil, wintergreen oil, cinnamon oil, cassia oil, fennel oil, bitter almond oil, clove oil, parsley seed oil, citrus oil, vanilla (extract), or preferably, fruit flavor compositions having flavors oriented towards, for example, apple, pear, peach, grape, strawberry, raspberry, cherry, or pineapple.

[0056] In addition, suitable standalone substances as part of a flavoring agent are those that have a cooling and refreshing effect in the throat, mouth, or nasal cavity. Non-limiting examples include menthol, menthone, menthone glycerin acetate, menthyl acetate, menthyl methyl ether, menthone acetal, menthyl carbonate, menthyl lactate, and menthyl succinate (such as those marketed under trade names). The products sold include succinate monomenthyl ester, substituted menthyl-3-carboxamides (e.g., menthyl-3-carboxylic acid-N-acetamide), 2-isopropyl-N-2,3-trimethylbutyramide, substituted cyclohexaneformamide, 3-menthoxypropane-1,2-diol, 2-hydroxyethyl menthyl carbonate, 2-hydroxypropyl menthyl carbonate, N-acetylglycine menthyl ester, isoprene alcohol, hydroxycarboxylic acid menthyl esters (e.g., menthyl-3-hydroxybutyrate), and 2-mercapto- Cyclodecone, menthyl-2-pyrrolidine-5-one carboxylic acid ester, 2,3-dihydroxy-p-menthane, 3,3,5-trimethylcyclohexanone glycerol ketal, 3-menthyl-3,6-dioxane ester and 3-menthyl-3,6-trioxane ester, 3-menthyl methoxyacetate, icilin, 1,8-cineol (eucalyptol), carvone, α-terpineol, thymol, methyl salicylate, 2'-hydroxyphenylacetone, or a combination of two or more of the foregoing.

[0057] Oily liquid flavor compositions may also contain one or more hydrophobic sweeteners, and, where appropriate, solubilizers. Typically, sweeteners suitable for oily liquid flavor compositions include sucralose, neotame, neohesperidin dihydrochalcone, or combinations thereof. In addition, other sweeteners may be used alone or in combination, such as steviol, steviol glycosides, rebaudioside A, glycyrrhizin, osladin, brazzein, miraculin, pentaculin, folate, dihydrochalcone, arylurea, trisubstituted guanidine, glycyrrhizin, superaspartam, suosan, trichlorogalactose sucrose (TGS), alitame, monellin, and other natural or artificial sweeteners. In an embodiment, the hydrophobic sweetener includes sucralose, which is present in the oily liquid flavor composition in an amount sufficient to provide about 0.1 wt% to 2 wt%, preferably about 0.3 wt%, of sucralose in the dried gelatin beads.

[0058] If the oily liquid flavor composition is to be colored, suitable colorants include oil-soluble pigments, oil-stabilized suspensions, or w / o emulsions. Non-limiting examples of pigments suitable for imparting color to oily liquid flavor compositions include riboflavin, β-carotene, riboflavin-5'-phosphate, α-carotene, γ-carotene, cantaxanthin, erythrosine, curcumin, quinoline yellow, yellow orange S, tartrazine, bixin, orlean, capsanthin, capsorubin, lycopene, β-apo-8'-carotenal, and beta-apo-8'-carotenic acid ethyl. ester), lutein (flavoxanthin, lutein, cryptoxanthin, rubixanthin, violaxanthin, rodoxanthin), fast carmine (cochineal), azorubin, cochineal red A (Ponceau 4R), betaine, betanin, anthocyanins, guaiazulene, amaranth, patent blue V, indigotine I (indigotine-carmine), chlorophyll, copper compounds of chlorophyll, lissamine green BS, brilliant black BN, vegetable carbon Carbon), titanium dioxide, iron oxides and hydroxides, calcium carbonate, aluminum, silver, gold, pigments Lithol Rubine BK, Methyl Violet B, Victoria Blue R, Victoria Blue B, Acilan Brilliant Blue FFR, Naphthol Green B, Acilan Fast Green 10G, Ceres Yellow GRN, Sudan Blue II, Ultramarine, Phthalocyanine Blue, Phthalocyanine Green, or Fast Acid Violet R.In addition, naturally occurring colorants, such as those commercially available from Kancor Ingredients Ltd. (Kerala, India), including anthocyanins, betaine, annatto, norothyrin, carotenoids, chlorophyll, curcumin, and spirulina, can be used for coloring purposes. So-called aluminum lakes can also be used: FD&C Yellow 5 lake, FD&C Blue 2 lake, FD&C Blue 1 lake, tartrate yellow lake, quinoline yellow lake, FD&C Yellow 6 lake, FD&C Red 40 lake, sunset yellow lake, blue light acid red lake (Carmoisine Lake), amaranth red lake (Amaranth Lake), Ponceau 4R lake, erythrosyne lake (Erythrosyne Lake), red 2G lake, allura red lake (Allura Red Lake), patent blue V lake, indigo carmine red lake, bright blue lake, brown HT lake, black PN lake, green S lake and mixtures thereof.

[0059] Preferred antioxidants containing substances that enhance antioxidant effects include, for example, naturally occurring tocopherols and their derivatives (e.g., vitamin E acetate), vitamin C and its salts or derivatives (e.g., ascorbyl palmitate, magnesium ascorbate phosphate, ascorbyl acetate), vitamin A and its derivatives (vitamin A palmitate), tocotrienols, flavonoids, α-hydroxy acids (e.g., citric acid, lactic acid, malic acid, tartaric acid) and their Na+, K+ and Ca+2 salts, flavonoids, quercetin, phenylbenzylamine, propyl gallate, octyl gallate, dodecyl gallate, butylated hydroxyanisole (BHA, E320), butylated hydroxytoluene (BHT, 2,6-di-tert-butyl-4-methylphenol, E320). 21), lecithin, monoglycerides and diglycerides of edible fatty acids esterified with citrate, carotenoids, carotenes (e.g., α-carotene, β-carotene, lycopene) and their derivatives, phytic acid, lactoferrin, EDTA, EGTA, folic acid and its derivatives, ubiquinone and panthenol and their derivatives, ferulic acid and its derivatives, zinc and its derivatives (e.g., ZnO, ZnSO4), selenium and its derivatives (e.g., selenomethionine), orthophosphates and monophosphates of Na+, K+ and Ca+2 salts, and components isolated from plants, their extracts or fractions, such as those isolated from tea, green tea, algae, grape seeds, wheat germ, chamomile, rosemary and oregano.

[0060] Oily liquid flavor compositions may contain substances or mixtures of substances that are nutritionally and physiologically active (nutraceuticals). In the sense of this invention, nutraceuticals are substances or mixtures of substances that incorporate health benefits into beads according to the invention. Examples of such substances include, in particular, vitamins, minerals, trace elements, micronutrients, probiotics, and / or antioxidants. Non-limiting examples include panthenol, pantothenic acid, essential fatty acids, vitamin A and its derivatives, carotene, vitamin C (ascorbic acid), vitamin E (tocopherol) and its derivatives, B and D vitamins such as vitamin B6 (nicotinamide), vitamin B12, vitamin D1, vitamin D3, vitamin F, folic acid, biotin, amino acids, oil-soluble compounds of elements magnesium, silicon, phosphorus, calcium, manganese, iron, or copper, coenzyme Q10, unsaturated fatty acids, omega-3 fatty acids, polyunsaturated fatty acids, gamma-linolenic acid, oleic acid, eicosapentaenoic acid, docosahexaenoic acid and their derivatives, bisabolene, chloramphenicol, caffeine, capsaicin, prostaglandins, thymol, camphor, gamma-oryzanol, salmon oil, mustard oil such as allyl isothiocyanate (AITC), oil-soluble or oil-miscible extracts, plant- and animal-derived concrete or residues, or probiotics such as components containing bifidobacteria.

[0061] Antitussive active substances may be added, including, for example, dextromethorphan, chlophedianol, carbetapentane, caramiphen, nosciapine, diphenylhydramine, codeine, hydrocodone, hydromorphone, fominoben, and benzonatate. Oral anesthetic active substances may be added, including, for example, phenol, lidocaine, dacronin, benzocaine, menthol, salicylol, and hexylresorcinol.

[0062] The oily liquid flavor composition may also contain one or more weighting agents, such as those used in aromatic emulsions, including dammar gum, ester-type wood resin, sucrose isobutyrate acetate (SAIB), or brominated vegetable oil. These weighting agents serve to adjust the density of the oily liquid flavor composition. Typical densities of the oily liquid flavor composition are between 0.8 g / ml and 1 g / ml, preferably between 0.85 g / ml and 0.95 g / ml.

[0063] Oily liquid flavor compositions may also contain one or more captive agents, including but not limited to betahydrane. TM (3-Benzyl-tetrahydropyran); Antillone TM (9-decen-2-one); Noreenal TM ((±)-6,8-dimethylnonano-7-enal); and / or Pescagreen TM (2-(2,4,4-trimethyl-cyclopentyl)-acrylonitrile).

[0064] Emulsion formation

[0065] According to embodiments of the invention, an aqueous gelling mixture and an oily liquid flavor composition are mixed under high shear to provide a stable oil-in-water (O / W) emulsion comprising more than one droplet of the oily liquid flavor composition dispersed therein, having an average diameter ranging from about 1 micrometer to about 20 micrometers. For example, the more than one droplet of the oily liquid flavor composition may have an average diameter ranging from 1 micrometer to about 20 micrometers, 1 micrometer to about 15 micrometers, 1 micrometer to 10 micrometers, or 1 micrometer to 5 micrometers. Due to the lack of commercially available particle size analyzers with heating capabilities, the average diameter of the droplets of the oily liquid flavor composition in the emulsion can be indirectly measured by scanning electron microscopy of a gelling matrix of dried flavor-filled beads. The mixing of the aqueous gelling mixture and the oily liquid flavor composition is carried out at a temperature above the gelling temperature of the gelling mixture to inhibit premature gelation. A homogenizer or other high-shear mixing equipment may be used for this step. When the temperature is maintained above the gelling temperature of the gelling mixture, the resulting emulsion remains stable for an extended period of time.

[0066] Gelatin bead formation

[0067] According to embodiments of the present invention, a flavor delivery system comprising encapsulated spherical beads is formed using co-extrusion technology. A general method includes: preparing a gelatable mixture that will form a gelling matrix; and preparing an oily liquid flavor composition that will form more than one droplet of the oily liquid flavor composition within the gelling matrix, and then forming an oil-in-water (O / W) emulsion of both under high-shear mixing. The emulsion is forced through a nozzle assembly to form an emulsion flow.

[0068] According to an embodiment of the invention, the nozzle discharge is directed into a cooled flow of a non-aqueous fluid that sufficiently lowers the temperature of the gelatable mixture below its gelation temperature to induce gel formation. Suitable non-aqueous fluids include, but are not limited to, medium-chain triglycerides (MCTs), vegetable fatty acids (palm oil, sunflower oil, safflower oil, sesame oil, rapeseed oil, grapeseed oil, and mixtures thereof), liquid paraffin, and mixtures thereof. In an embodiment, the non-aqueous fluid includes medium-chain triglycerides (MCTs), such as those available from CREMER OLEO GMBH & CO, GERMANY.

[0069] In one embodiment, the emulsion composition is extruded through a nozzle immersed in a non-aqueous fluid to form wet spherical beads, the non-aqueous fluid having a temperature at least 10°C below the gelling temperature of the gelling mixture, the wet spherical beads comprising a continuous gelling matrix of uncrosslinked gelling gelatin and fillers. The continuous gelling matrix surrounds more than one droplet of the oily liquid flavor composition. The wet spherical beads can be separated from the non-aqueous fluid and then dried to provide an encapsulated flavor delivery system comprising dried spherical beads having an average particle diameter ranging from about 400 micrometers to about 2000 micrometers and a coefficient of variation of less than 15%.

[0070] To break up an emulsion flow into spherical gelatable particles of the desired size, various vibrational, electrostatic, mechanical, or hydrodynamic methods can be used, with vibration being the most common. For example, expired U.S. Patent No. 4,251,195, by Suzuki et al. and assigned to Morishita Jintan Company, Ltd., describes the use of a ring or cylinder that vibrates at a certain frequency along the longitudinal direction of the liquid flow and thus imparts vibrational energy, resulting in wave formation, which is eventually broken into spherical particles due to the interfacial tension of the fluid. Abandoned German patent application DE19617924A1, by Thorsten and assigned to Brace GmbH, describes the induction of vibration excitation for a liquid dripping before or at least a short distance from a nozzle assembly. The direct introduction of vibration can occur in different ways: 1) mechanical vibration transmission of an elastomer or diaphragm in the nozzle assembly or in the supply line just before the nozzle assembly; 2) a vibrating plunger can be inserted into the nozzle assembly; or a piezoelectric crystal or ultrasonic probe can be integrated into the nozzle assembly or into the supply line just before the nozzle. Furthermore, PCT application No. WO0213786, published by Kim et al. and assigned to the Board of Trustees of the University of Illinois, describes implementing an acoustic-type vibrational wave to break up an accelerated cylindrical jet of extruded flow into droplets.

[0071] In this implementation, vibrational energy can be applied to the emulsion. Alternatively, the vibrational energy can be applied to a nozzle. One or more vibration methods, including but not limited to acoustic vibration, vibrating nozzles, piezoelectric vibrators, etc., break the emulsion flow into droplets with a size related to the vibration frequency.

[0072] According to aspects of the invention, the vibration frequency can be in the range of 50 Hz to 3500 Hz. For example, the vibration frequency can be 50 Hz, 75 Hz, 100 Hz, 200 Hz, 300 Hz, 400 Hz, 500 Hz, 600 Hz, 700 Hz, 800 Hz, 900 Hz, 1000 Hz, 1250 Hz, 1500 Hz, 1750 Hz, 2000 Hz, 2500 Hz, 3000 Hz, 3500 Hz, or within any two of the foregoing. For example, the vibration frequency can be in the range of 200 Hz to 2000 Hz.

[0073] Several other process parameters can be set or controlled, including nozzle diameter, emulsion feed rate, and emulsion viscosity.

[0074] Therefore, according to the implementation scheme, the nozzle may have an inner diameter in the range of 100 micrometers to 1500 micrometers, such as 100 micrometers, 150 micrometers, 200 micrometers, 250 micrometers, 300 micrometers, 350 micrometers, 400 micrometers, 450 micrometers, 500 micrometers, 550 micrometers, 600 micrometers, 650 micrometers, 700 micrometers, 750 micrometers, 800 micrometers, 900 micrometers, 1000 micrometers, 1100 micrometers, 1200 micrometers, 1300 micrometers, 1400 micrometers, 1500 micrometers, 1600 micrometers, 1700 micrometers, 1800 micrometers, 1900 micrometers, 2000 micrometers, 2100 micrometers, 2200 micrometers, 2300 micrometers, 2400 micrometers, 2500 micrometers, 2600 micrometers, 2700 micrometers, 2800 micrometers, 2900 micrometers, 3000 micrometers, or within any two of the foregoing.

[0075] According to the embodiment, the feed rate of the emulsion composition through the nozzle can be in the range of 1 mL / min to 150 mL / min, such as 1 mL / min, 2 mL / min, 5 mL / min, 10 mL / min, 25 mL / min, 50 mL / min, 75 mL / min, 100 mL / min, 125 mL / min, 150 mL / min, 200 mL / min, 300 mL / min, 400 mL / min, 500 mL / min, or in any two of the foregoing.

[0076] According to an embodiment of the invention, the dynamic viscosity of the emulsion is in the range of 5 mPa·s to 350 mPa·s, wherein the dynamic viscosity is measured at 60°C using a MARSIII Haake rheometer; the cone is 35 mm / 2°; and the shear rate is 10 s. -1 For example, at 70℃ and 10s -1 The dynamic viscosity of the emulsion measured under shear can be 5 mPa·s, 10 mPa·s, 15 mPa·s, 20 mPa·s, 25 mPa·s, 30 mPa·s, 50 mPa·s, 70 mPa·s, 90 mPa·s, 100 mPa·s, 110 mPa·s, 125 mPa·s, 140 mPa·s, 160 mPa·s, 175 mPa·s, 200 mPa·s, 250 mPa·s, 300 mPa·s, 350 mPa·s, or within any two of the foregoing. In an embodiment, at 60°C and 10 s... -1 The dynamic viscosity of the emulsion measured under shear was in the range of 35 mPa·s to 150 mPa·s or 20 mPa·s to 80 mPa·s.

[0077] Extrusion can be performed using extrusion equipment and processes similar to those described in Takei’s expired U.S. Patent No. 5,882,680, assigned to Freund Industrial Co., Ltd., or Nakamura et al.’s U.S. Patent No. 6,719,933, assigned to Chugai.

[0078] To avoid premature gelation of the emulsion and clogging of the extrusion nozzle, the emulsion is advantageously maintained at or above the gelling temperature of the gelatable mixture. Therefore, the holding tank, transfer line, and / or extrusion nozzle can be maintained at a desired temperature. In an embodiment, the holding tank and transfer line are heated to 65°C, which is above the gelling temperature of the gelatable mixture. However, according to an embodiment of the invention, the extrusion nozzle is immersed in a non-aqueous fluid having a temperature at least 10°C below the gelling temperature of the gelatable mixture. For example, the non-aqueous fluid can be between 5°C and 40°C, such as 5°C, 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C, or within any two of the foregoing.

[0079] According to another embodiment of the invention, after the extrusion step, the gelatin beads can be held in a cooled non-aqueous fluid bath to ensure further gelation of the gelling matrix. For example, the cold non-aqueous fluid bath can be a cold medium-chain triglyceride (MCT) bath held at a temperature at least 10°C below the gelling temperature of the gelling mixture. For example, the bath temperature can be below 18°C, such as about 2°C to about 10°C, or about 4°C to about 6°C, with a residence time to achieve the desired level of gelation.

[0080] If the cooled non-aqueous fluid bath is oil, such as MCT, and / or if the gelatin beads are extruded into the cooled oil using an immersed extrusion nozzle, the gelatin beads can be centrifuged to remove excess oil. Alternatively, the gelatin beads can be washed with an organic solvent (such as acetone, ethyl acetate, ethanol, petroleum ether, etc.) to remove excess oil.

[0081] In an embodiment, the method further includes drying the gelatin beads to a moisture content of 10 wt% or less, a water activity of 0.8 or less, or both. The gelatin beads can be dried in an air stream under controlled temperature and humidity. The relative humidity of the drying air can be in the range of 20% to 60%, preferably 30% to 50%; the temperature of the drying air can be in the range of 15°C to 80°C, preferably 35°C to 55°C. Furthermore, drying aids or dispersants can be used. Exemplary drying aids or dispersants include, but are not limited to, over-dried starch, such as corn starch; or silica, such as… (SolvayUSA Inc., Cranberry, NJ). To measure the water content as a percentage of weight based on the total weight of the dried capsules, a Karl Fisher titrator (Mettler model DL18) is suitable. Water activity values ​​can be measured at 25°C using a Novasina AG (Lachen, Switzerland) LabMaster-aw.

[0082] Gelatin beads manufactured according to embodiments of the present invention are spherical or substantially spherical, monodisperse in size (i.e., coefficient of variation of 15% or less), and have an average dry particle diameter from 400 micrometers to about 2000 micrometers. For example, the average dry particle diameter of the gelatin beads can be 400 micrometers, 450 micrometers, 500 micrometers, 550 micrometers, 600 micrometers, 650 micrometers, 700 micrometers, 750 micrometers, 800 micrometers, 850 micrometers, 900 micrometers, 950 micrometers, 1000 micrometers, 1200 micrometers, 1400 micrometers, or 1500 micrometers, 1600 micrometers, 1800 micrometers, 2000 micrometers, or within any two of the foregoing. In embodiments, the average dry particle diameter is in the range of 500 micrometers to 1800 micrometers, 550 micrometers to 1600 micrometers, 600 micrometers to 1400 micrometers, or 800 micrometers to 1200 micrometers. In the implementation scheme, the coefficient of variation of the average particle diameter of the dried gelatin beads is 15% or less, such as 14%, 13%, 12%, 11%, 10%, 5% or less. Particle diameter measurement, including variability, can be performed using a Beckman Coulter LS13 320 particle size analyzer, an optical model Fraunhofer .rf780f, or volumetric statistics (arithmetic) using the average value.

[0083] The total weight of the dried gelatin beads of the present invention depends on their diameter, gelling matrix content, flavor agent loading, and final moisture content. According to embodiments of the invention, the total weight of the dried gelatin beads is in the range of 0.03 mg to 5 mg, such as 0.3 mg to 4 mg, 0.4 mg to 3 mg, or 0.5 mg to 2 mg. Based on the total weight of the dried gelatin beads, the oily liquid flavor agent loading within the dried gelatin beads can range from 30 wt% to 80 wt%, preferably 40 wt% to 75 wt%, and more preferably 50 wt% to 70 wt%.

[0084] According to a preferred embodiment, the dried gelatin beads according to the present invention are characterized as having an initial modulus (g / mm²) of at least 7, preferably greater than 15. 2 / %). Initial modulus was measured for dried gelatin beads with a moisture content of 10% or less and a water activity of 0.8 or less. The texture of the capsules was characterized as follows: using a TA.XTplus texture analyzer from Stable MicroSystem Ltd. (Surrey, UK), in compression mode, with a 5 kg load cell; probe: P0.5-1 / 2 diameter. Cylindrical; cylinder speed 0.5 mm / s; resolution 0.01 kg. The dried bead is positioned on the TA.XTplus device between the substrate and the probe. A vertical compressive force is then continuously applied to the bead until it begins to break, while the built-in gauge records the force (in kilograms (kg) or newtons (N)) and position (in millimeters (mm)).

[0085] According to another embodiment of the invention, a method is provided for providing an extended release of an oily liquid flavor composition in a confectionery composition. The method includes dispersing 0.1 wt% to 20 wt% of gelatin flavor beads in the confectionery composition, wherein wt% is based on the total weight of the confectionery composition. The dried gelatin beads have an average particle diameter in the range of 400 micrometers to 2000 micrometers and a coefficient of variation of less than 15%, wherein the dried gelatin beads comprise: a continuous gelling matrix containing uncrosslinked gelatin and a plasticizer, said matrix surrounding more than one droplet containing an oily liquid flavor composition containing a flavoring agent, wherein the continuous gelling matrix is ​​substantially free of acidic polysaccharide gelling agents. The more than one flavor droplet has an average diameter in the range of about 1 micrometer to about 20 micrometers.

[0086] Confectionery products include chewable products containing sweeteners selected from the group consisting of monosaccharides, disaccharides, polysaccharides, polyol sweeteners, non-nutritive sweeteners, and combinations thereof. When an oily liquid flavor composition encapsulated within dried gelatin beads according to the invention is uniformly dispersed in confectionery products such as compressed chewing gum tablets or chewing gum mini-sticks, the sensory experience of the encapsulated flavoring agent in the confectionery composition is surprisingly enhanced and amplified relative to other encapsulation techniques. During chewing, the gelatin beads break down, thereby releasing their flavoring agent contents. The applicant has found that, relative to other flavor delivery systems, the monodisperse gelatin beads of the invention (having an average particle diameter and coefficient of variation within the scope disclosed herein) provide an enhanced, flavor-rich experience in both intensity and longer-lasting duration. In embodiments, the monodisperse gelatin beads of the invention can be combined with free or other forms of encapsulated flavoring agents to provide a long-lasting flavor to confectionery products.

[0087] In the embodiment, the dried gelatin beads have an average particle diameter in the range of 800 micrometers to 1200 micrometers and a coefficient of variation of less than 10%, and the oily liquid flavoring loading is at least 50 wt%.

[0088] In one embodiment, the gelatin beads comprise a hydrophilic sweetener uniformly dispersed throughout the continuous gelling matrix, or a hydrophobic sweetener uniformly dispersed throughout the oily liquid flavor composition. In another embodiment, the gelatin beads comprise both a hydrophilic sweetener uniformly dispersed throughout the continuous gelling matrix and a hydrophobic sweetener uniformly dispersed throughout the oily liquid flavor composition. Advantageously, the combination of sweeteners (the hydrophilic sweetener in the gelling matrix and the hydrophobic sweetener in the oily liquid flavor composition) suppresses bitterness sensations in certain flavorings. In an embodiment, the hydrophilic sweetener includes acesulfame potassium, which is present in the gelatable mixture in an amount sufficient to provide about 0.5 wt% to 3 wt%, preferably about 1 wt%, of acesulfame potassium in the dried gelatin beads, and the hydrophobic sweetener includes sucralose, which is present in the oily liquid flavor composition in an amount sufficient to provide about 0.1 wt% to 2 wt%, preferably about 0.3 wt%, of sucralose in the dried gelatin beads.

[0089] In embodiments, the confectionery product includes a chewing gum base, which may also contain any of a variety of conventional ingredients, such as plasticizers or softeners such as lanolin, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glycerin and the like, and / or waxes, such as natural waxes, petroleum waxes such as polyethylene wax, paraffin wax, and microcrystalline wax, to obtain a variety of desirable texture and consistency properties. These separate additional materials are typically used in amounts up to about 30% by weight of the final chewing gum base composition, and preferably in amounts from about 3% to about 20% by weight. The chewing gum base composition may additionally contain conventional additives, such as emulsifiers, such as lecithin and glyceryl monostearate; and additional fillers, such as aluminum hydroxide, magnesium hydroxide, alumina, aluminum silicate, calcium carbonate, and talc, and combinations thereof. These fillers may be used in different amounts in the chewing gum base. Preferably, the amount of filler used will vary from about 4% to about 30% by weight of the final chewing gum base. The chewing gum embodiments of the present invention, which contain flavor-filled gelatin beads, may also include one or more flavor delivery systems selected from liquid, spray-dried, spray-dried granulation, seamless capsule, or other encapsulation technologies.

[0090] All the features previously described regarding confectionery products also apply to the method of the present invention.

[0091] Based on the description and in comparison with embodiments outside the scope of the invention, non-limiting embodiments of the invention are now disclosed below. These embodiments are merely illustrative and should not be construed as limiting the scope of the invention or the ways in which the invention may be practiced. Other embodiments and / or applications will be understood by those skilled in the art. Example

[0092] Example 1 - The gelling mixture was prepared as follows: 23 g of sorbitol and 0.28 g of FDA Blue 1 were mixed with 1195 g of process water in a jacketed mixer and heated to 65°C while gently stirring at 500 rpm. Subsequently, 169 g of bovine gelatin (Bloom 280, 40 mesh) was dissolved, and the resulting aqueous solution of the gelling mixture was degassed. The gelling mixture was then stirred under high shear (10,000 rpm), and 408 g of an oily liquid peppermint flavoring agent (density 0.935 g / ml) was slowly introduced to form a gelatin-flavoring agent (O / W) emulsion. The emulsion was stirred for an additional 5 minutes and then maintained at 65°C.

[0093] The gelatin-flavor emulsion was injected through a needle (1.2 mm diameter) at a rate of 20 ml / min. In an accelerated flow at (15°C), wet beads with an average diameter of approximately 1.6 mm were formed. These wet beads were cooled at 7°C for approximately 1 hour and then centrifuged at 3500 rpm to remove excess oil and combined with 3% processing aids. The wet beads were dried in a fluidized bed dryer between 35°C and 45°C until a final moisture content of less than 5 wt% was achieved. The dried gelatin beads were sieved on a vibrating screen to remove processing aids and provide 1.0 mm dried spherical beads. Reference now. Figure 1 Typical beads were analyzed under a scanning electron microscope (SEM) at 120x magnification and showed a spherical shape with a generally smooth outer surface and minor variations. Figure 2 The SEM image of the broken beads shown in the image reveals the internal structure (cross-section) of a continuous gelling matrix surrounding more than one oily flavoring droplet.

[0094] Comparative Example 1. Seamless core-shell capsules were prepared by co-extruding the gelatinable mixture of Example 1 with an oily liquid peppermint flavoring agent (partially diluted with MCT) to provide conventional capsules of 1.1 mm.

[0095] Comparative Example 2. A spray-dried flavor composition was prepared using modified starch, maltodextrin, and the undiluted oily liquid peppermint flavoring agent used in Example 1. The spray-dried flavor composition had an average particle size of about 60 micrometers and a flavoring agent loading of about 20 wt%.

[0096] Examples 2a-2d - The present invention was manufactured using process parameters generally similar to those of Example 1, except that a spearmint oil-like liquid flavoring agent was used. Four variations were prepared: no artificial sweetener was added to the gelling mixture or the spearmint flavoring agent (Example 2a); a hydrophobic artificial sweetener was added to the spearmint flavoring agent (enough to provide 0.33 wt% sucralose in the dried beads) (Example 2b); a hydrophilic sweetener was added to the gelling matrix (enough to provide 1.01 wt% AceK in the dried beads) (Example 2d); and an artificial sweetener was added to both the spearmint flavoring agent (0.5 wt% sucralose) and the gelling mixture (1.01 wt% AceK) (Example 2c).

[0097] A summary of various physical and characteristic details relating to the encapsulated flavoring agents of Examples 1 and 2a-2d, as well as Comparative Examples 1 and 2, is detailed in Table 1 (below).

[0098] Table 1: Flavoring agents used in the packaging of sugar-free chewing gum.

[0099]

[0100] Sugar-free chewing gum samples were prepared according to the formulation shown in Table 2 as follows: Ingredients 1-7 were mixed at 80-85°C until homogeneous, and then the encapsulating flavoring agents (ingredients 8a-8g) were added, followed by the artificial sweeteners (ingredients 9-11). The mixture was continued for several more minutes before cooling, and then formed into sheets of the desired thickness and sticks of the desired size. The chewing gum samples were aged for approximately two weeks prior to sensory testing.

[0101] Table 2: Sugar-free chewing gum recipes.

[0102]

[0103] Sugar-free chewing gum samples A through C were evaluated in duplicate by a trained panel of 12 members over a two (2)-day evaluation period. Panel members aligned their chewing rate with a metronome programmed to produce a sound per second. The chewing rate was one chew per second (60 chews per minute). Panel members rated the overall flavor intensity using paper ballots on an 11-point scale (0 = none and 10 = high). Panel members rated the samples every 30 seconds for the first 2 minutes and then every minute for the remaining 6 minutes of chewing. The average intensity values ​​were plotted at each time interval. During timed breaks between samples, panel members cleansed their palates with unflavored carbonated water and milk chocolate.

[0104] like Figure 3 As shown, the team members found that, for the same total flavor active ingredient loading, the dried flavor-filled beads of the present invention a) provided a higher flavor intensity experience after approximately 1.5 minutes compared to conventional spray-dried encapsulated delivery systems; and b) after 3 minutes compared to conventional core-shell encapsulated delivery systems.

[0105] Sugar-free spearmint-flavored chewing gum samples D-G, comprising gelatin beads 2a-2d of the present invention, were evaluated by a trained panel of 12 members to assess bitterness. Panel members aligned their chewing rate to approximately one chew per second (60 chews per minute). Panel members used paper ballots to record the presence or absence of bitterness in each sample at 5 seconds, 15 seconds, 30 seconds, 45 seconds, and 1 minute, then at 30-second intervals for the next two minutes, and then per minute for the entire remaining 8-minute chewing period. At each time interval, the percentage of panel members who perceived bitterness was plotted. During timed breaks between samples, panel members cleansed their palates with unflavored carbonated water and milk chocolate.

[0106] like Figure 4 As shown, the team members found that chewing gum F, comprising dried spearmint-filled gelatin beads of the present invention (Example 2c) containing a combination of a hydrophilic sweetener (AceK) in the gelling matrix and a hydrophobic sweetener (sucralose) in the oily flavoring droplets, suppressed bitterness sensation (30 seconds to 3 minutes) in sugar-free chewing gum applications, compared to chewing gum D (Example 2a) without sweetener in the beads or with sweetener only in one of the gelling matrix or the oily flavoring (Chewing gum E or G (Example 2b or Example 2d)).

[0107] While the invention has been described by way of description of one or more embodiments thereof, and while the embodiments have been described in considerable detail, they are not intended to limit the scope of the appended claims or in any way restrict it to such detail. Further advantages and modifications will readily occur to those skilled in the art. Therefore, the invention in its broader aspects is not limited to the specific details shown and described, representative products and / or methods, and examples. Many features of the exemplary embodiments described herein can be used in any combination. Therefore, changes can be made based on such details without departing from the scope of the general inventive concept.

[0108] This invention also relates to the following aspects:

[0109] 1. An encapsulated flavor delivery system, comprising:

[0110] More than one dried spherical bead, each dried spherical bead being in the form of a continuous gelling matrix comprising uncrosslinked gelatin and fillers, the matrix surrounding more than one droplet, the more than one droplet comprising an oily liquid flavor composition containing flavoring agents, wherein the continuous gelling matrix is ​​substantially free of acidic polysaccharide gelling agents.

[0111] The more than one droplet mentioned herein has an average diameter ranging from about 1 micrometer to about 20 micrometers.

[0112] The more than one dried spherical bead mentioned herein has an average particle diameter ranging from about 400 micrometers to about 2000 micrometers and a coefficient of variation of less than 15%.

[0113] 2. The flavor delivery system for encapsulation according to aspect 1 further includes:

[0114] i) A hydrophilic sweetener uniformly dispersed throughout the continuous gelling matrix.

[0115] ii) A hydrophobic sweetener uniformly dispersed throughout the oily liquid flavor composition, or

[0116] iii) A hydrophilic sweetener uniformly dispersed throughout the continuous gelling matrix and a hydrophobic sweetener uniformly dispersed throughout the oily liquid flavor composition.

[0117] 3. The encapsulated flavor delivery system according to aspect 1 or 2, wherein the oily liquid flavor composition further comprises a medium-chain triglyceride having a melting point of about 30°C or lower.

[0118] 4. The flavor delivery system encapsulated according to any one of aspects 1 to 3, wherein the filler is selected from the group consisting of: starch derivatives, cellulose derivatives, polyvinyl alcohol, polyols having non-plasticizing properties, polyols having plasticizing properties, and combinations thereof.

[0119] 5. A flavor delivery system encapsulated according to any one of aspects 1 to 4, wherein the continuous gelling matrix comprising the uncrosslinked gelatin and the filler is obtained from gelatin having a Bloom value between 150 and 300.

[0120] 6. The flavor delivery system encapsulated according to any one of aspects 1 to 5, wherein the mass of the continuous gelling matrix is ​​20 wt% to 70 wt%, and the mass of the oily liquid flavor composition is 30 wt% to 80 wt%, wherein the wt% is based on the total mass of the spherical beads excluding any water mass.

[0121] 7. A method for preparing an encapsulated flavor delivery system, the method comprising:

[0122] a. Forming an emulsion composition comprising more than one droplet in a gelling mixture, said more than one droplet comprising an oily liquid flavor composition containing a flavoring agent, said gelling mixture comprising an aqueous solution of gelatin and fillers, said more than one droplet having an average diameter in the range of about 1 micrometer to about 20 micrometers, and said gelling mixture being substantially free of acidic polysaccharide gelling agents.

[0123] b. The emulsion composition is extruded through a nozzle immersed in a non-aqueous fluid at a temperature at least 10°C below the gelling temperature of the gelling mixture to form wet spherical beads comprising a continuous gelling matrix containing uncrosslinked gelatin and the filler, the matrix surrounding the more than one droplet of the oily liquid flavor composition.

[0124] c. Separating the wet spherical beads from the non-aqueous fluid; and

[0125] d. Drying the wet spherical beads to form the encapsulated flavor delivery system, the encapsulated flavor delivery system comprising more than one dried spherical bead having an average particle diameter in the range of about 400 micrometers to about 2000 micrometers and a coefficient of variation of less than 15%.

[0126] 8. The method according to aspect 7, wherein the encapsulated flavor delivery system further comprises:

[0127] i) A hydrophilic sweetener uniformly dispersed throughout the continuous gelling matrix.

[0128] ii) A hydrophobic sweetener uniformly dispersed throughout the oily liquid flavor composition, or

[0129] iii) A hydrophilic sweetener uniformly dispersed throughout the continuous gelling matrix and a hydrophobic sweetener uniformly dispersed throughout the oily liquid flavor composition.

[0130] 9. The method according to aspect 7 or 8, wherein the oily liquid flavor composition further comprises a medium-chain triglyceride having a melting point of about 30°C or lower.

[0131] 10. The method according to any one of aspects 7 to 9, wherein the gelatin has a Bloom value between 150 and 300.

[0132] 11. The method according to any one of aspects 7 to 10, wherein the mass of the continuous gelling matrix is ​​20 wt% to 70 wt%, and the mass of the oily liquid flavor composition is 30 wt% to 80 wt%, wherein the wt% is based on the total mass of the dried spherical beads excluding any water mass.

[0133] 12. A confectionery product comprising a flavor delivery system encapsulated according to any one of aspects 1 to 6.

[0134] 13. The confectionery product according to aspect 12, comprising a chewing gum base, wherein the continuous gelling base allows for a controlled release of the flavoring agent during chewing for a sustained period of time, and thereafter releases substantially all of the original flavor of the flavoring agent at a desired flavor level over the sustained period of time.

[0135] 14. The confectionery product according to aspect 12 or 13, wherein the flavor delivery system of the encapsulation is prepared by or readily available means according to any one of aspects 7 to 11.

[0136] 15. Use of the flavor delivery system encapsulated according to any one of aspects 1 to 6, or the flavor delivery system encapsulated readily available by any one of aspects 7 to 11, for providing sustained release of the original flavor of a confectionery product containing the flavor delivery system encapsulated.

Claims

1. An encapsulated flavor delivery system, comprising: More than one dried spherical bead, each dried spherical bead being in the form of a continuous gelling matrix comprising uncrosslinked gelatin and fillers, the matrix surrounding more than one droplet, the more than one droplet comprising an oily liquid flavor composition containing flavoring agents, wherein the continuous gelling matrix comprises less than 1 wt% of an acidic polysaccharide gelling agent based on the total weight of the continuous gelling matrix. The more than one droplet mentioned herein has an average diameter ranging from 1 micrometer to 20 micrometers. The more than one dried spherical bead mentioned herein has an average particle diameter ranging from 400 micrometers to 2000 micrometers and a coefficient of variation of less than 15%.

2. The flavor delivery system for encapsulation according to claim 1, further comprising: i) A hydrophilic sweetener uniformly dispersed throughout the continuous gelling matrix. ii) A hydrophobic sweetener uniformly dispersed throughout the oily liquid flavor composition, or iii) A hydrophilic sweetener uniformly dispersed throughout the continuous gelling matrix and a hydrophobic sweetener uniformly dispersed throughout the oily liquid flavor composition.

3. The encapsulated flavor delivery system of claim 1, wherein the oily liquid flavor composition further comprises a medium-chain triglyceride having a melting point of 30°C or lower.

4. The flavor delivery system for encapsulation according to claim 1, wherein the filler is selected from the group consisting of: starch derivatives, cellulose derivatives, polyvinyl alcohol, non-plasticizing polyols, plasticizing polyols, and combinations thereof.

5. The flavor delivery system of claim 1, wherein the continuous gelling matrix comprising the uncrosslinked gelatin and the filler is obtained from gelatin having a Bloom value between 150 and 300.

6. The encapsulated flavor delivery system of claim 1, wherein the mass of the continuous gelling matrix is ​​20 wt% to 70 wt%, and wherein the mass of the oily liquid flavor composition is 30 wt% to 80 wt%, wherein the wt% is based on the total mass of the spherical beads excluding any water mass.

7. The encapsulated flavor delivery system of claim 1, wherein the continuous gelling matrix comprises less than 0.1 wt% of an acidic polysaccharide gelling agent based on the total weight of the continuous gelling matrix.

8. The encapsulated flavor delivery system of claim 1, wherein the continuous gelling matrix is ​​free of acidic polysaccharide gelling agents.

9. A method for preparing an encapsulated flavor delivery system, the method comprising: a. Forming an emulsion composition comprising more than one droplet in a gelling mixture, said more than one droplet comprising an oily liquid flavor composition containing a flavoring agent, said gelling mixture comprising an aqueous solution of gelatin and filler, said more than one droplet having an average diameter in the range of 1 micrometer to 20 micrometers, and said gelling mixture being substantially free of acidic polysaccharide gelling agents. b. The emulsion composition is extruded through a nozzle immersed in a non-aqueous fluid at a temperature at least 10°C below the gelling temperature of the gelling mixture to form wet spherical beads comprising a continuous gelling matrix containing uncrosslinked gelatin and the filler, the matrix surrounding the more than one droplet of the oily liquid flavor composition. c. Separate the wet spherical beads from the non-aqueous fluid; as well as d. Drying the wet spherical beads to form the encapsulated flavor delivery system, the encapsulated flavor delivery system comprising more than one dried spherical bead having an average particle diameter in the range of 400 micrometers to 2000 micrometers and a coefficient of variation of less than 15%.

10. The method of claim 9, wherein the encapsulated flavor delivery system further comprises: i) A hydrophilic sweetener uniformly dispersed throughout the continuous gelling matrix. ii) A hydrophobic sweetener uniformly dispersed throughout the oily liquid flavor composition, or iii) A hydrophilic sweetener uniformly dispersed throughout the continuous gelling matrix and a hydrophobic sweetener uniformly dispersed throughout the oily liquid flavor composition.

11. The method of claim 9, wherein the oily liquid flavor composition further comprises a medium-chain triglyceride having a melting point of 30°C or lower.

12. The method of claim 9, wherein the gelatin has a Bloom value between 150 and 300.

13. The method of claim 9, wherein the mass of the continuous gelling matrix is ​​20 wt% to 70 wt%, and the mass of the oily liquid flavor composition is 30 wt% to 80 wt%, wherein the wt% is based on the total mass of the dried spherical beads excluding any water mass.

14. A confectionery product comprising a flavor delivery system encapsulated according to any one of claims 1 to 8.

15. The confectionery product of claim 14, comprising a chewing gum base, wherein the continuous gelling base allows for a controlled release of the flavoring agent during chewing for a sustained period of time, and thereafter releases all the original flavor of the flavoring agent at a desired flavor level over the sustained period of time.

16. The confectionery product of claim 14, wherein the flavor delivery system of the encapsulation is prepared by the method of any one of claims 9 to 13 or is readily available.

17. Use of the encapsulated flavor delivery system according to any one of claims 1 to 8, or an encapsulated flavor delivery system readily available by the method of any one of claims 9 to 13, for providing sustained release of the original flavor of a confectionery product containing the encapsulated flavor delivery system.

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