Title:
カプセル化
Document Type and Number:
Japanese Patent JP6910517
Kind Code:
B2
Abstract:
An encapsulated flavour, comprising a core material, flavour material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the xanthan gum and konjac being present in equal weight proportions. The encapsulated flavours may be completely gelatin-free, while retaining the desirable qualities of gelatin.
Inventors:
Bitteveen, France
Application Number:
JP2020131779A
Publication Date:
July 28, 2021
Filing Date:
August 03, 2020
Export Citation:
Assignee:
Givaudan SA
International Classes:
A23L27/00; A23F3/14; A23F3/16; A23F5/24; A23G1/32; A23L2/00; A23L5/00; A23L29/212; A23L29/244; A23L29/269
Domestic Patent References:
| JP6782711B2 | ||||
| JP2014515613A | ||||
| JP2013209383A |
Foreign References:
| WO2015063130A1 | ||||
| WO2013156591A1 | ||||
| WO1995005939A1 | ||||
| US20140127360 | ||||
| US5624612 | ||||
| CN1864540A |
Other References:
Jian YANG et al.,,An investigation into the application of konjac glucomannan as a flavor encapsulant,European Food Research and Technology,2009年 7月,Vol.229, No.3,pp.467-474
Attorney, Agent or Firm:
Kiyoji Kuzuwa