STABLE SPRAY-DRIED PARTICLES AND THE PROCESS FOR OBTAINING THEM

Abstract

The present invention relates to spray-dried stable particles. The spray-dried stable particles comprise a water-soluble matrix containing approximately 5% to approximately 30% emulsifier, approximately 20% to approximately 75% filler, and 20% to approximately 50% mono-, di-, and trisaccharides, based on the total weight of the matrix; and at least one active component encapsulated within the matrix. The emulsifier is dextrin and the filler is potato maltodextrin.

Description

STABLE SPRAY-DRIED PARTICLES AND PROCESS TO OBTAIN THE SAME Field of Invention The present disclosure relates to moisture- and oxygen-stable spray-dried particles that include at least one volatile active component and methods for producing such particles. More particularly, the present disclosure relates to stable spray-dried particles that include at least one volatile active component encapsulated in a matrix comprised of dextrin, potato maltodextrin, and sugar. Background of the Invention The encapsulation of volatile components in a solid encapsulation matrix is ​​a well-known method. The advantages are numerous and include, for example, (i) protection of the volatile component from unwanted evaporation during storage, (ii) protection of chemically sensitive components from chemical degradation, such as oxidation and hydrolysis, and (iii) the ability to control the release of the encapsulated component. Numerous methods can be used to produce solids comprising encapsulated volatile ingredients. However, the most common and economical way of encapsulating a volatile component involves the step of emulsifying the volatile component in an aqueous phase comprising encapsulating materials to form an oil-in-water emulsion and drying this emulsion by spray drying, spray granulation, or spray coating to obtain a dry emulsion. The morphology of the dried product is that of a multitude of oil droplets in a polar, glassy encapsulating matrix. The polar encapsulating matrix is ​​generally based on carbohydrate materials, such as modified starches, maltodextrins, mono-disaccharides, and gums. More and more consumers view these types of encapsulating matrices, especially modified starches, as chemical or artificial and therefore undesirable. As a result, one such trend is the push toward so-called cleaner label products. More specifically, customer and consumer demand is directed toward products that are free of or have a reduced percentage of artificial ingredients, including modified starches and maltodextrins, which are currently used as encapsulating ingredients. There remains a need to provide spray-dried vehicles that can deliver superior authentic flavor to food or beverage products, and that can further benefit customers and consumers by achieving the above while contributing to a cleaner label for the food or beverage product. Brief Description of the Invention In an exemplary embodiment, the stable spray-dried particles include a water-soluble matrix that includes from about 5% to about 30% emulsifier; from about 20% to about 75% filler; and from about 20% to about 50% mono-, di-, and trisaccharides, based on the total weight of the matrix; and at least one active component encapsulated within the matrix. The emulsifier is dextrin, and the filler is potato maltodextrin. In another exemplary embodiment, a process for preparing stable particles includes the steps of: a) preparing a water-soluble matrix comprising from about 5% to about 30% dextrin; from about 20% to about 75% potato maltodextrin; and from about 20% to about 50% mono-, di-, and trisaccharides, based on the total weight of the matrix; b) dissolving the matrix in water; c) adding an active component; d) mixing the matrix and the active component to form an emulsion; and e) drying the emulsion. These and other features, aspects and advantages of the specific modalities will become apparent to those skilled in the art upon reading this disclosure. Detailed Description of the Invention The following text sets forth a broad description of numerous different embodiments of the present disclosure. The description should be construed as exemplary only and does not describe every possible embodiment, as describing every possible embodiment would be impractical, if not impossible. It will be understood that any feature, characteristic, component, composition, ingredient, product, step, or methodology described herein may be eliminated, combined with, or substituted for, in whole or in part, any other feature, characteristic, component, composition, ingredient, product, step, or methodology described herein. Numerous alternative embodiments could be implemented, using current technology or technology developed after the filing date of this patent, which would still be within the scope of the claims. All publications and patents cited herein are incorporated herein by reference. The present disclosure relates to spray-dried particles having a water-soluble matrix and a volatile active component encapsulated therein. The water-soluble matrix, according to the present disclosure, includes a combination of an emulsifier, a filler, and mono-, di-, and trisaccharides. The dry, water-soluble particles according to the present disclosure have an average size of from about 10 µm to about 200 µm; in another embodiment, from about 50 µm to about 100 µm. In one embodiment, a particle may have an irregular shape, and the particle size is defined as the average of the largest particle diameter and the smallest particle diameter. In another embodiment, a particle may be spherical, and the particle size is defined as the particle diameter. The average size of a collection of particles may be obtained by various methods. For example, particles may be observed under a light microscope, and the diameters of the particles, or of an arbitrary number of particles, may be measured one by one and averaged to provide a number-averaged particle size.Alternatively, a particle cloud can be measured by light scattering measurements using a Malvern 2000S instrument and Mié scattering theory. The principle of Mie theory and how light scattering can be used to measure the capsule size can be found in, e.g., H. C. van de Hulst, Light scattering by small partióles. Dover, New York, 1981. The main information provided by static light scattering is the angular dependence of the light scattering intensity, which in turn is related to the size and shape of. R L7Qnn / ίΖΠΖ / Β / ΥΙΛΙ the particle in the cloud. However, in a standard method of operation, the size of a sphere that is equivalent in size to the diffracting object, whatever the shape of this object, is calculated by means of the proprietary Malvern software supplied with the apparatus. In the case of polydisperse samples, the angular dependence of the overall scattering intensity contains information about the size distribution in the sample. The result is a histogram representing the total volume of capsules belonging to a given size class as a function of capsule size, while an arbitrary number of 50 size classes can be chosen. Light scattering provides a volume-averaged particle size. The term emulsifier, as used herein, is intended to mean a surface-active agent that facilitates the mixing of two or more liquid substances that would separate into their component parts under normal conditions. In one embodiment, the emulsifier is dextrin. Dextrins are a group of low molecular weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins used in the food industry are classified as white dextrins and are less viscous than the starch from which they originate (potato, corn, or rice, for example). In one embodiment, the dextrin is derived from corn. According to one embodiment, the dextrins useful in the present disclosure are capable of stabilizing an emulsion, i.e., capable of reducing the surface tension of water. For example, the surface tension of distilled water is 72.7 mN / m. Among the following, corn dextrin, modified starch, sugar, and maltodextrin, corn dextrin is the most effective in reducing the surface tension of water - corn dextrin (1% solution) 37 mN / m; Modified starch (1% solution) 45.2 mN / m; Sugar (5% solution) 72.5 mN / m; and maltodextrin (5% solution) 66 mN / m. The amount of dextrin present in the matrix can vary widely and may be based on the particular needs of the intended consumer or the desired product form of the spray-dried particles. In addition, the amount of dextrin present will depend on the percentage of flavor loading, adjusted as needed to form a good emulsion to produce good encapsulation. In certain exemplary embodiments, the dextrin may be present in an amount of about 5% to about 30% by weight based on the total weight of the matrix. In another embodiment, the dextrin may be present in an amount of about 7% to about 25% by weight based on the total weight of the matrix. In another embodiment, the dextrin may be present in an amount of about 10% to about 20% by weight based on the total weight of the matrix. R L7Qnn / ίΖΠΖ / Β / ΥΙΛΙ matrix. Dextrins are commercially available, for example, from Ingredion (Westchester, IL), under the trademark CAPSUL 2730. Another component of the water-soluble matrix according to the present disclosure is a filler. In one embodiment, the filler is selected from potato maltodextrin. In certain exemplary embodiments, the potato maltodextrin may be present in an amount of about 20% to about 75% by weight based on the total weight of the matrix. In another embodiment, the potato maltodextrin may be present in an amount of about 40% to about 60% by weight based on the total weight of the matrix. Potato maltodextrins are commercially available, for example, from AYEBE of Veedam, the Netherlands. Another component of the water-soluble matrix according to the present disclosure are mono-, di-, and trisaccharides. In certain exemplary embodiments, the mono-, di-, and trisaccharides may be present in an amount of about 20% to about 50% by weight based on the total weight of the matrix. In another embodiment, mono-, di-, and trisaccharides may be present in an amount of about 30% to about 40% by weight based on the total weight of the matrix. Illustrative examples of mono-, di-, and trisaccharides are glucose, fructose, maltose, sucrose, raffinose, and materials having a high sugar content. R L7Qnn / Lznz / E / YILI such as fruit juice solids. In one embodiment, at least 50% by weight of the mono-, di- and trisaccharide material is a disaccharide since a high amount of monosaccharide could result in a somewhat sticky product while a high amount of trisaccharide may lead to a product more prone to oxidation. In another embodiment according to the present disclosure, the mono-, di- and trisaccharide material is sucrose. In one embodiment, the water-soluble matrix includes at least one active component encapsulated therein. In one embodiment, at least one active component is not restricted to a specific class of molecules. It may refer to a substance, a compound, and / or an ingredient, alone or in a mixture thereof. In one embodiment, at least one active component is selected from volatile flavors and fragrances. The terms "flavor" or "fragrance" encompass flavor or fragrance ingredients or compositions currently in use in the flavor and / or fragrance industry, both of natural and synthetic origin. It includes single compounds and mixtures. Specific examples of such flavor or fragrance ingredients can be found in current literature, for example, in Fenaroli's Handbook of Flavor Ingredients, 1975, CRC Press; Synthetic Food Adjuncts, 1947 by M. B. Jacobs, edited by Van Nostrand; or Perfumes and Flavor Chemicals by S. Arctander, 1969, Montclair, NJ. r Lzonn / Lznz / E / YiAi (USA). Flavor or fragrance ingredients may be present as a mixture with solvents, adjuvants, additives, and / or other components, generally those currently in use in the flavor and fragrance industry. In another embodiment, at least one volatile active component may be selected from pharmaceuticals, vitamins, herbicides, fungicides, insecticides, detergents, cleaning agents, and dyes. Flavor and fragrance compositions may include a wide variety of mixtures of aromatic and fragrant ingredients, such as terpenes, terpene derivatives, esters, alcohols, ethers, ketones, lactones, aldehydes, anthranilates, nitriles, mercaptans, N- and S-heterocycles and the like. Examples of suitable flavoring ingredients include, but are not limited to, natural flavors, artificial flavors, spices, seasonings, synthetic and aromatic flavoring oils and / or flavoring oils, oleoresins, essences and distillates, and a combination comprising at least one of the foregoing. Flavoring oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil, and cassia oil; Useful flavoring agents include artificial, natural and synthetic fruit flavors such as vanilla and citrus oils including lemon, orange, lime, grapefruit, yuzu, sudachi and fruit essences including apple, pear, peach, grape, raspberry, blackberry, currant, blueberry, strawberry, cherry, plum, raisin, cola, guarana, neroli, pineapple, apricot, banana, melon, apricot, cherry, tropical fruit, mango, mangosteen, pomegranate, papaya, etc. Additional exemplary flavors imparted by a flavor ingredient include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, a yogurt flavor, a vanilla flavor, tea flavors, such as a green tea flavor, an oolong tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as peppermint flavor, spearmint flavor, and Japanese mint flavor;spicy flavors, such as an asafoetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a pepper flavor, a nutmeg flavor, a basil flavor, a parsley flavor, a marjoram flavor, a rosemary flavor, a bay leaf flavor, and a wasabi flavor (Japanese horseradish); a nutty flavor, such as an almond flavor, a hazelnut flavor, a macadamia nut flavor, a peanut flavor, a walnut flavor, a pistachio flavor, and a pecan flavor; floral flavors;and vegetable flavors, such as onion flavor, garlic flavor, cabbage flavor, carrot flavor, celery flavor, mushroom flavor, and tomato flavor.; According to some embodiments, the flavoring ingredients may also include aldehydes and esters, such as cinnamyl acetate ((E)-3-phenylprop-2-ene-lyl acetate); cinnamaldehyde ((2E)-3-phenylprop-2-enal); citral diethylacetal ((E)-1,l-dimethoxy-3,7-dimethylocta-2,6-diene), dihydrocarvyl acetate (2-methyl-5-prop-l-en-2ylcyclohexyl acetate), eugenyl formate ((2S)-1,3,3-trimethylbicyclo[2.2.1]heptan-2-yl acetate), p-methylanisole (1-methoxy-4-methylbenzene), etc. Other examples of aldehyde flavorings include acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (4-methoxybenzaldehyde) (licorice, anise), cinnamic aldehyde ((2E)-3-phenylprop-2-enal) (cinnamon), citral (E)-3,7-dimethylocta-2,6-dienal), i.e. alpha-citral ((EE)-3,7-dimethylocta-2,6-dienal (lemon, lime), neral, i.e. beta-citral ((EZ)-3,7-dimethylocta-2,6-dienal (lemon, lime), decanal (orange, lemon), ethyl vanillin R L7Qnn / ίΖΠΖ / Β / ΥΙΛΙ (vanilla, cream), heliotrope i.e. piperonal (benzo[d][1,3]dioxole-5-carbaldehyde) (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde ( (E or Z)-2-benzylideneheptanal) (spicy fruity flavors), butyraldehyde (butanal) (butter, cheese), valeraldehyde (pentanal) (butter, cheese), citronellal (3,7-dimethyloct-6-enal) (modifies, many types), decanal (citrus fruits), C-8 aldehyde (octanal) (citrus fruits), C-9 aldehyde (nonanal) (citrus fruits), C-12 aldehyde (dodecanal) (fruits citrus), 2-ethyl butyraldehyde (2-ethylbutanal) (berry fruits), hexenal, i.e. trans-2 hexenal (berry fruits), tolyl aldehyde (4-methylbenzaldehyde) (cherry, almond), veratraldehyde (3,4-dimethoxybenzaldehyde) (vanilla), 2,6-dimethyl-5-heptenal, i.e. melonal (melon), 2,6-dimethyloctanal (green fruit) and 2-dodecenal (citrus fruits, mandarin) and the like. In another embodiment, the flavoring ingredients include natural compounds derived from Maillard reactions. Examples of suitable fragrance ingredients include, but are not limited to, hex-3-en-l-yl butyrate; 2-methyl-l-phenylpropan-2-yl acetate; 2-methyl-l-phenylpropan-2-yl butyrate; 4-(tert-butyl)cyclohexyl acetate; undecan-2-one; 2-benzylidene octanal; 3,7-dimethylnona-l,6-dien-3-yl acetate; 3,7-dimethylocta-2,6-dien-l-yl acetate; 3,7-dimethylocta R L7Qnn / ίΖΠΖ / Β / ΥΙΛΙ 2,6-dienal; no-6-enal; tridec-2-ennitrile; 1-( (1,8a)-1,4,4, 6tetramethyl-2,3,3a,4,5,8-hexahydro-l-5,8a-methanoazulene-7yl)ethanone; 1-(2,3,8,8-tetramethyl-l,2,3,4,5,6,7,8octahydronaphthalene-2-yl)ethanone; butyrate of 1-butoxy-loxopropan-2-ilo; 2-methyl-l-phenylpropan-2-ol; 2(isopentyloxy)garlic acetate; 3-cyclohexylpropanoate of allyl; non-2-methyl inoate; undec-9-enal; 1,3,4,5,6,7hexahydro-.beta.,1,1,5,5-pentamethyl-2-2,4a-ethanonaphthalene-8ethanol; 1-(1-ethoxyethoxy)hex-3-eno; 1-(2,6,6-trimethylcyclohex3-en-l-yl)but-2-en-l-one; 1- (2,6,6-trimethylcyclohex-l, 3dien-l-yl)but-2-en-l-one; 1,l-diethoxy-3,7-dimethylocta-2, 6dieno; 2-ethyl-4- (2,2,3-trimethylcyclopent-3-en-l-yl)but-2-enl-ol; 3,7-dimethylnona-l,6-dien-3-ol; isobutyrate of 3,7dimethyloct-2,6-diene-l-yl; 3-methyl-2-(pent-2-en-ylyl)cyclopent-2-enone; 4- (2,5,6,6-tetramethylcyclohex-2-en-ylyl)but-3-en-2-one; 4- (2,6,6-trimethylcyclohex-l-en-l-yl)but-3en-2-one; 4- (2,6, 6-trimethylcyclohex-2-en-1-yl)but-3-en-2-one; 1,3,3-trimethylbicycloacetate[2.2.1]heptane-2-ilo; acetate of (2,4)-1,7,7-trimethylbicyclo[2.2.1]heptane-2-yl;. (ethoxymethoxy)cyclododecane; 1- (2,6,6-trimethylcyclohex-l, 3dien-l-yl)but-2-en-l-one; 3,4,5,6,6-pentamethylhept-3-en-2one; 3,7,11-trimethyldodeca-l,6,10-trien-3-yl acetate; 3,7dimethylocta-2,6-diene-l-ol; 3,7-dimethylocta-2,6-dienal; 3methyl-5-(2,2,3-trimethylcyclopent-3-en-l-yl)pent-4-en-2-ol; 3methylcyclotetradec-5-enone; 4-( (3a,7a)-hexahydro-1-4,7 r Lzonn / Lznz / E / YiAi metanoindene-5(6)-ylidene) butanal; 4-(2,6,6-trimethylcyclohex-2en-l-yl)but-3-en-2-one; 4,11,ll-trimethyl-8methylenebiciclo[7.2.0]undec-4-eno; 4-methyldec-3-en-5-ol; 5methylheptan-3-one oxime; non-2-methyl enoate; oxaciclohexadec-12-en-2-one; 1-( (2-(tercbutyl)ciclohexyl)oxy)butan-2-ol; 1-(3,3-dimethylcyclohex-l-en1-yl)pent-4-en-l-one; 1,2,4)-1,3,3trimethylbicyclo[2.2.1]heptan-2-ol; 1,2,4)-2'-isopropyl-1,7,7trimethylspiro[bicyclo[2.2.1]heptane-2,4'-[1,3]dioxane]; 1,2,5)-2-ethoxy-2,6,6-trimethyl-9-methylenebicyclo[3.3.1]nonane; 112) (4-(4-hidroxyphenyl)butan-2-ona; 1-methyl-2-(5-methylhex-4en-2-yl)cyclopropyl)-methanol; 1-methyl-4-(4-methylpent-3-en-lyl)cyclohex-3-encarbaldehydo; 1-methyl-4-propan-2-ylcyclohexa1,4-dieno; (ls,4s)-1,3,3-trimethyl-2-oxabicyclo[2.2.2]octane; 2-(4-methylcyclohex-3-en-1-yl)propane-2-yl acetate; 3isopropylbicyclo[2.2.1]hept-5-en-2-carboxylate de 2)-ethyl; 2,2-dimethoxyethyl)bencene; 2,6)-3,7-dimethylnona-2,6dienenitrilo; 2,6-dimethyloctan-2-ol; 2-isopropyl-5methylcyclohexanol; 2-methyl-4-oxo-4-pyran-3-yl isobutyrate; 2-methyl-6-methylenoct-7-en-2-yl acetate; 3—(4—isopropylphenyl)-2-methylpropanal; 3,5,5trimethylhexyl acetate; cyclopropanecarboxylate de 3,5-dimethylhex-3-en2-yl)oxy)-2-methylpropyl; 3,7-dimethyloct-6-en-lyl acetate; format of 3,7-dimethyloct-6-en-1-yl; 3,7dimethyloct-6-en-1-yl propionate; 3,7-dimethyloct-6-ennitrilo; acetate de r Lzonn / Lznz / E / YiAi <h2 style=";text-align:left;direction:ltr">3,7-dimetilocta-l,6-dien-3-ilo; octahydro-1-4,7-metanoinden3a-carboxylated of (3a,4,7,7a)-etilo; acetate of (3a,6,7a)3a,4,5,6,7,7a-hexahedro-l-4,7-metanoinden-6-ilo; isobutyrate of (3a,6,7a)-3a,4,5,6,7,7a-hexahedro-l-4,7-metanoinden-6-ilo; propionate of (3a,6,7a)-3a,4,5,6,7,7a-hexahedro-l-4,7-metanoinden-6-ilo; (3-metil-2-pentilciclopent-2-enona; 4,7dimetiloct-6-en-3-ona; 4-metilen-2-feniltetrahidro-2-pirano;<h2 style=";text-align:left;direction:ltr"> 6,6-Dimethoxy-2,5,5-trimethylhex-2-ene; allyl heptanoate; cyclohexyl 2-hydroxybenzoate; ethyl 2,6,6-trimethylcyclohexa-1,3-diene-1-carboxylate; ethyl heptanoate; ethyl hexanoate; hexyl isobutyrate; pentyl 2-hydroxybenzoate; propanedioic acid 1-(1-(3,3-dimethylcyclohexyl)ethyl) 3-ethyl ester; 3-methyl-4-(2,6,6-trimethylcyclohex-2-ene-lyl)but-3-en-2-one; 1-(3,3-dimethyl-cyclohexyl)ethyl formate; 1-(3,5,5,6,8,8-hexamethyl-5,6,7,8-tetrahydronaphthalen-2yl)ethanone; 1- (spiro[4.5]dec-6-en-7-yl)pent-4-en-l-one; 1,1,2,3,3-pentamethyl-2,3,6,7-tetrahydro-l-inden-4(5)-one; decanal; 2-methyldecanal; undec-10-enal; undecanal; 2methylundecanal; 1-methyl-4-(prop-1-en-2-yl)cyclohex-1-eno; 1methyl-4-(prop-1-en-2-yl)cyclohex-1-eno; 1-methyl-4-(propane-2ylidene)cyclohex-1-eno; 2-(isopropyl 2-methyl butanoate; 2-(1-(3,3-dimethylcyclohexyl)ethoxy)2-methylpropyl cyclopropanecarboxylate; 2-(2-(4-methylcyclohex-3-en-lyl)propyl)cyclopentanone; 2 - (2,4-dimethylcyclohexyl)pyridine; 2-(sec-butyl)cyclohexanone; 2-(tereR L7Qnn / ίΖΠΖ / Β / ΥΙΛΙ butyl)cyclohexyl acetate; 2,2,2-trichloro-1-phenylethyl acetate; 2,2,5-trimethyl-5-pentylcyclopentanone; 2,2-dimethyl-2-phenylethylpropanoate; 2,4,6-trimethyl-4-phenyl-1,3-dioxane; 2,4,6-trimethylcyclohex-3-encarbaldehyde; 2,6,10trimethylundec-9-enal; 2,6-dimethylhept-5-enal; 2,6dimethylheptan-2-ol; 2-cyclohexylidene-2-(o-tolyl)acetonitrile; 2-cyclohexylidene-2-phenylacetonitrile; 2-ethyl-methyl-(mtolyl)butanamide; 2-isopropyl-5-methylcyclohexanone; 2-methyl4-methylene-6-phenyltetrahydro-2-pyran; 2-methyldecaneonitrile; 2-pentylcyclopentanone; 3-(3-isopropylphenyl)butanal; 3—(4—(tert-butyl)phenyl)-2-methylpropanal; 3-(4-ethylphenyl)-2,2dimethylpropanal; 3-(4-isobutyl-2-methylphenyl)propanal; 3-(4isobutylphenyl)-2-methylpropanal; 3,7-dimethyloct-6-en-1-ol; 3,7-dimethyloct-6-enal; 3,7-dimethylocta-1,6-dien-3-ol;3,7dimethyloctane-3-ol; 4-(4-methylpent-3-en-1-yl)cyclohex-3enocarbaldehydo; 4-(terc-pentyl)cyclohexanone; 4,4a,5,9btetrahidroindeno[1,2-d][1,3]dioxine; 4-cyclohexyl-2methylbutan-2-ol; 5-(sec-butyl)-2-(2,4-dimethylcyclohex-3-en-lyl)-5-methyl-1,3-dioxane; 5-terc-butyl-2-methyl-5-propyl-2furan; 6-( sec-butyl)quinoline; 6,8-dimethylnonan-2-ol; 6-ethyl3-methyloct-6-en-1-ol;8-(sec-butyl)-5,6,7,8-tetrahydroquinoline; 8,8-dimethyl-1,3,4,5,6,7,8-octahydronaphthalene-2-carbaldehyde; 2-(cyclohexyloxy) allyl acetate; dec-4-enal; dec-9-en-l-ol; dodec-2-enal; dodecanal; dodecanenitrile; ethyl 2-ethyl-6,6-dimethylcyclohex-2-enecarboxylate; ethyl 2-methylpentanoate; ethyl octanoate; methyl hex-3-en-l-yl carbonate; hexyl 2-hydroxybenzoate; methyl 3-oxo-2-pentylcyclopentaneacetate; oxacyclohexadecan-2-one; and the like. In one embodiment, a primary application of the present disclosure relates to the field of flavors. In this regard, it is noted that the final spray-dried product may be capable of protecting and retaining from about 5 to about 40% by weight and in another embodiment from about 20 to about 30% by weight of flavor active component, depending on the type of active component and based on the total weight of the flavor. Examples of flavor active components, in particular flavor or volatile active components, to be encapsulated in the matrix according to the present disclosure are, for example, essential oils, such as citrus oil, and other volatile flavor active components, such as bakery and savory flavor active components. The spray-dried particles may include from about 0.5% to about 50%, in another embodiment from about 1% to about 30%, in another embodiment further about 25%, or any individual number within the range, by weight of the particle of at least one active component. In one embodiment, the level of free active component (i.e., the level of surface oil) is less than about 1.5%, in another embodiment less than about 1%, in another embodiment less than about 0.3%, and in another embodiment less than about 0.15% by weight of the spray-dried particles. The level of surface oil should be minimized. The amount of surface oil that can be tolerated without negatively impacting processing and / or encapsulation performance will depend upon the composition of the flavor which will determine its volatility and oxidation stability.A lower oil load and an increased emulsifier level will help reduce surface oil. For higher oil loads, adding plasticizers such as fruit or vegetable concentrates containing natural sugars and food acids will help reduce surface oil. The spray-dried particles according to the present disclosure may be used in a wide variety of consumables or applications and are not restricted to any particular physical mode or product form. In accordance with the present disclosure, the term consumable refers to products for consumption by a patient, typically via the oral cavity (although consumption may occur by non-oral means such as inhalation), for at least one of the purposes of enjoyment, nutrition, or health and wellness benefits. Consumables may be present in any form, including, but not limited to, liquids, solids, semi-solids, tablets, capsules, lozenges, strips, powders, gels, gums, pastes, slurries, solutions, suspensions, syrups, sprays, and aerosols. The term also refers to, for example, dietary and nutritional supplements.Consumables include compositions that are placed inside the oral cavity for a period of time before being discarded, but not swallowed. They can be placed in the mouth before consumption, or they can be kept in the mouth for a period of time before being discarded. Generally speaking, consumables include, but are not limited to, groceries of all kinds, confectionery products, baked goods, sweet products, savory products, fermented products, dairy products, beverages, oral care products, nutraceuticals, and pharmaceuticals. Exemplary edibles include, but are not limited to, refrigerated snacks, sweet and savory snacks, fruit snacks, potato chips / crisps, extruded snacks, tortilla chips / corn, popcorn, crackers, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, weight loss products, convalescence drinks, prepared meals, canned prepared meals, frozen prepared meals, dried prepared meals, refrigerated prepared meals, dinner mixes, meat analogs, frozen pizza, cold pizza, soup, canned soup, dehydrated soup, instant soup, cold soup, UHT soup, frozen soup, pasta, canned pasta, dried pasta, cold / fresh pasta, noodles, plain noodles, instant noodles, instant cup / bowl noodles, instant noodles in the bag,Refrigerated noodles, snack noodles, dried foods, dessert mixes, sauces, dressings and condiments, herbs and spices, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads. Exemplary confectionery products include, but are not limited to, chewing gum (including sugared chewing gum, sugar-free gum, functional gum, and bubble gum), center-fill candy, chocolate and other chocolate candies, medicated confectionery, lozenges, tablets, lozenges, mints, standard mints, energy mints, chewy candies, hard candies, boiled candies, breath films or strips and other oral care films or strips, candy canes, lollipops, gummies, jellies, fudge, caramel, hard and soft bread products, toffee (chewy caramel), caramel, jelly candies, jelly beans, jelly beans, nougats, sugar pastes, combinations of one or more of the foregoing and edible flavor compositions incorporating one or more of the foregoing. Exemplary baked goods include, but are not limited to, alfajores, bread, packaged / industrial bread, unpackaged / artisan bread, cakes, tarts, packaged / industrial cakes, unpackaged / artisan cakes, cookies, chocolate-covered biscuits, sandwich biscuits, filled biscuits, biscuits and crackers, and bread substitutes. Exemplary sweet products include, but are not limited to, breakfast cereals, ready-to-eat (RTE) cereals, family breakfast cereals, flakes, muesli, other ready-to-eat cereals, children's breakfast cereals, and hot cereals. Exemplary savory products include, but are not limited to, savory snacks (potato chips, potato chips, nuts, tortilla-toast, crackers, cheese snacks, corn snacks, potato snacks, ready-to-eat popcorn, microwave popcorn, pork rinds, nuts, crackers, cracker snacks, breakfast cereals, meats, aspic, cured meats (ham, bacon), luncheon meats / breakfast meats (hot dogs, sausages, hot dogs), tomato products, margarine, peanut butter, soup (clear, canned, cream, instant, UHT), canned vegetables, and pasta sauces. Exemplary dairy products include, but are not limited to, cheese, cheese sauces, cheese-based products, ice cream, impulse ice cream, single-serve milk ice cream, single-serve water ice cream, multi-pack dairy ice cream, multi-packs of water ice cream, take-home ice cream, on-the-go dairy ice cream, frozen desserts, bulk ice cream, on-the-go water ice cream, frozen yogurt, artisan ice cream, milk, fresh / pasteurized milk, fresh whole / pasteurized milk, fresh / pasteurized semi-skim milk, long-life / uht milk, long-life / uht whole milk, long-life / uht semi-skim, long-life / uht skim milk, goat's milk, condensed / evaporated milk, condensed / evaporated plain, flavored, functional, and other condensed milks, flavored dairy beverages, milk-only flavored dairy beverages, fruit juice flavored dairy beverages, soy milk,soured milk drinks, fermented milk drinks, coffee whiteners, milk powder, flavored powdered milk drinks, cream, yogurt, natural / plain yogurt, flavored yogurt, fruit yogurt, probiotic yogurt, drinking yogurt, plain drinking yogurt, probiotic drinking yogurt, refrigerated and shelf-stable desserts, dairy-based desserts, and r-based desserts Lzonn / Lznz / E / YiAi so j a., Exemplary beverages include, but are not limited to, flavored water, soft drinks, fruit drinks, coffee-based beverages, tea-based beverages, juice-based beverages (including fruits and vegetables), milk-based beverages, gel beverages, carbonated or non-carbonated beverages, powdered beverages, alcoholic or non-alcoholic beverages, and ready-to-drink liquid formulations of these beverages. Exemplary fermented foods include, but are not limited to, cheese and cheese products, meat and meat products, soy and soy products, fish and fish products, cereals and cereal products, fruits and fruit products. The spray-dried particles according to the present disclosure may be used in a wide variety of applications in addition to the aforementioned food-related consumables. In one embodiment, the spray-dried particles may be used in fragrance applications, and especially in applications where a burst-like fragrance release is desired. There are numerous examples of situations where consumers desire such triggered release. For example, the spray-dried particles may be mixed with a powdered detergent, and the fragrance is released when this mixture is added to water. Alternatively, the R L7Qnn / Lznz / Ε / ΥΙΛ spray-dried particles can be used in any place where there is moisture, such as deodorant products, toilet blocks, dishwashing tablets, pet litter, diapers, sanitary napkins, feminine hygiene products, oral hygiene products such as denture cleaning tablets and toothpastes and the like. Particles according to the present disclosure may be produced using standard spray drying equipment and typical conditions known in the art. In another embodiment, particles according to the present disclosure may be produced using multi-stage dryer (MSD) equipment and typical conditions known in the art. Conditions may naturally vary depending on the nature of the equipment and the material being sprayed, but one skilled in the art can readily determine appropriate conditions in each case with only routine experimentation. Typical examples of conditions that produce dry powder are those having a moisture content of less than 5% and a water activity in the desirable range of 0.05 to 0.30 at 25°C. Water activity (Aw) is the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water.It is a measure of the relative humidity of the sample in a closed chamber; basically Awe is the equilibrium humidity emitted by the sample material. R L7Qnn / ίΖΠΖ / Β / ΥΙΛΙ Typical parameters for use in a conventional tower spray dryer are: Inlet temperature - 100-250°C Outlet temperature: 60-120°C The finished material size should be approximately greater than or equal to approximately 40 µm volume distribution average diameter, as measured using a laser diffraction particle size instrument. Other non-limiting examples of suitable drying techniques include fluid bed drying, freeze drying, mat drying, and drum drying. The description is further described with reference to the following non-limiting examples. EXAMPLES The following examples are given for illustrative purposes only and should not be construed as limitations of the present invention, since many variations of the invention are possible without departing from the spirit and scope of the present disclosure. Emulsion using flavoring oil (limonene) The first emulsion includes a commercially available matrix that includes modified starch and a maltodextrin (Example A - control) used to encapsulate a limonene aroma. The second emulsion includes the same limonene aroma encapsulated in a matrix according to the R L7Qnn / ίΖΠΖ / Β / ΥΙΛΙ present description (Example B). The emulsions were prepared from the ingredients listed below: r Lzonn / Lznz / E / YiAi Table 1 (Example A) Ingredients (kg) 15% load 20% load 25% load Limonene 4.5 6 7.5 Modified starch 5.1 4.8 4.5 Maltodextrin 10.2 9.6 9 Sugar 10.2 9.6 9 Distilled water 20 20 20 Table 2 (Example B) Ingredients (kg) 15% load 20% load 25% load Limonene 4.5 6 7.5 Corn starch 5.1 4.8 4.5 Potato maltodextrin 10.2 9.6 9 Sugar 10.2 9.6 9 Distilled water 20 20 20 Emulsions according to the present disclosure were prepared as follows: Corn dextrin and filler (potato maltodextrin) were dissolved in water. The volatile active component was added to the aqueous phase containing the dissolved emulsifier and filler under high shear mixing, e.g., an IKA mixer to create an emulsion. High shear mixing means mixing at a speed and time sufficient to produce an emulsion (1 micron or less as determined by light scattering particle size analysis) from the mixture of matrix ingredients and active component(s). By way of illustration, but not limitation, the matrix ingredients and the active component(s) may be mixed at a speed of at least 8000 RPM for at least 5 minutes.Other non-limiting embodiments of high shear mixing include mixing the matrix ingredients and the active component(s) at a speed of about 5,000 RPM to about 12,000 RPM for about 10 minutes to about 2 minutes, respectively. The sample compositions are reported in Tables 1 and 2. The emulsions were then spray-dried using an Anhydro PSD55 spray-drying unit equipped with a rotary atomizer and a peristaltic delivery pump. The inlet and outlet temperatures were 170°C (+5°C) and 95°C (+3°C), respectively. The powder was recovered using a cyclone separator. Stability results The oxidative stability of the compositions in Tables 1 and 2 was tested by determining the proportion of D-limonene remaining after various storage periods. R L7Qnn / ίΖΠΖ / Β / ΥΙΛΙ samples were stored at 40°C and 30% relative humidity in LDPE bags of a type that did not provide a barrier to moisture absorption. The samples were analyzed by GC and MS. The results are shown in Tables 3, 4 and 5. Tables 3 and 4 show the proportion of D-limonene remaining and Table 5 shows the proportion of oxidation byproducts present. r Lzonn / Lznz / E / YiAi Table 3 Stability study results — limonene levels Example Initial 4 weeks 8 weeks 12 weeks 16 weeks 20 weeks 24 weeks A. 15% 15.81 15.65 15.17 15.11 15.08 14.95 14.88 A. 20% 23.46 19.77 19.66 19.55 19.70 19.40 19.32 A. 25% 25.97 25.58 25.94 25.04 25.08 24.91 24.67 B. 15% 15.09 14.46 14.45 14.47 14.49 14.48 14.36 B. 23% 19.88 19.06 19.07 18.97 19.14 19.02 19.02 B. 25% 24.89 24.13 23.57 23.51 23.57 23.48 23.25 Table 4 Stability study results - limonene retention results Example Initial 4 weeks 8 weeks 12 weeks 16 weeks 20 weeks 24 weeks A. 15% 103 99.00 96.0 95.6 95.4 94.6 94.1 A. 2 3% 100 96.6 96.1 95.6 96.3 94.8 94.4 A. 25% 100 98.5 99.9 96.4 96.6 95.9 95.0 B. 15% 100 95.8 95.8 95.9 96.0 96.0 95.2 B. 23% 100 95.9 95.9 95.4 96.0 95.7 95.7 B. 2 5% 100 96.9 94.7 94.5 94.7 94.3 93.4 Table 5 Stability - Level of oxidation by-products Example Initial 4 weeks 8 weeks 12 weeks 16 weeks 20 weeks 24 weeks A. 15% 0.66 1.13 1.15 1.41 1.34 1.84 2.10 A. 20% 0.47 0.75 1.11 1.29 1.46 1.78 2.00 A. 25% 0.34 0.53 0.85 1.01 1.32 1.47 1.73 B. 15% 0.41 0.82 1.27 1.55 1.43 1.66 1.94 B. 20% 0.35 0.73 0 . 91 1.11 1.12 1.34 1.47 B. 25% 0.33 0.55 0.89 1.13 1.25 1.39 1.72 From Tables 3, 4, and 5 above, it can be seen that the composition of Example B is comparable to the compositions of Example A (control) in terms of stability and retention. It is important to note that these results were obtained without the use of modified starches, maltodextrins, or GMO encapsulating ingredients. The dimensions and values ​​described in this document should not be understood as strictly limited to the exact numerical values ​​listed. Instead, unless otherwise specified, each of these dimensions is intended to mean both the stated value and a functionally equivalent interval surrounding that value. For example, a dimension described as 40 mm is intended to mean approximately 40 mm. While particular embodiments of the present invention have been illustrated and described, it will be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. Therefore, it is intended that all changes and modifications within the scope of this invention be covered by the appended claims. It is noted that in relation to this date, the best method known to the applicant to put the aforementioned invention into practice is the one that is clear from the present description of the invention.

Claims

Having described the invention as above, the following claims are claimed as property:

1. Spray-dried stable particles, characterized in that they comprise: a water-soluble matrix including 5% to 30% emulsifier; 20% to 75% filler; and 20% to 50% mono-, di- and trisaccharides, based on the total weight of the matrix; and at least one active component encapsulated in the matrix; wherein the emulsifier is dextrin and the filler is potato maltodextrin.

2. The spray-dried stable particles according to claim 1, characterized in that the dextrin is derived from corn.

3. Spray-dried stable particles according to claim 1, characterized in that the emulsifier is present in an amount of 10% to 20%, based on the total weight of the matrix.

4. The spray-dried, stable particles according to claim 1, characterized in that at least one active component is selected from the group consisting of flavor and fragrance ingredients. r Lzonn / Lznz / E / YiAi 5. Spray-dried stable particles according to claim 4, characterized in that at least one active component is present in an amount of 1% to 30%, based on the total weight of the matrix.

6. Spray-dried stable particles according to claim 1, characterized in that at least 50% of the mono-, di- and trisaccharide material is disaccharide.

7. Spray-dried stable particles according to claim 1, characterized in that 100% of the mono-, di- and trisaccharide material is sucrose.

8. Spray-dried stable particles according to claim 4, characterized in that at least one active component is a citrus oil.

9. A release system characterized in that it comprises the spray-stable, dry particles according to claim 1.

10. A consumable characterized in that it comprises the spray-dried stable particles according to claim 1.

11. Spray-dried stable particles according to claim 1, characterized in that they have an average particle size of 50 pm to 100 pm.