Fats with encapsulated flavors

Claim 2

A double-encapsulated flavor particle comprising: a. a volatile flavoring material; b. a heat-release, water insoluble material having a melting point of from about 120*F or higher encapsulating said volatile flavoring material; and c. an oil-insoluble, water-soluble material encapsulating said heat-release, water-insoluble material.

Claim 3

The flavor particle of claim 1 wherein the heat-release, water-insoluble material is a hardstock fat selected from the group consisting of monoglycerides, diglycerides and triglycerides.

Claim 4

The flavor particle of claim 1 wherein the heat-release, water-insoluble material has a melting point of from about 130*F to about 150*F.

Claim 5

The flavor particle of claim 1 wherein the volatile flavoring material is imitation sweet butter.

Claim 6

The flavor particle of claim 1 wherein the water soluble encapsulating material is a gum.

Claim 7

The flavor particle of claim 5 wheren the gum is a natural gum.

Claim 8

The flavor particle of claim 5 wherein the gum is a starch gum.

Claim 9

The flavor particle of claim 5 wherein the gum is gum arabic.

Claim 10

The flavor particle of claim 5 wherein the gum is dextrin.

Claim 11

The flavor particle of claim 1 wherein the encapsulated flavor particle has a particle size of from about 1 micron to about 300 microns.

Claim 12

A food composition comprising a shortening product adapted for increased flavor carry-through, said shortening product having suspended therein the double encapsulated flavor particles of claim 1.

Claim 13

The food composition of claim 11 wherein the shortening product is a fluid shortening.

Claim 14

The food composition of claim 11 wherein the shortening product is a plastic shortening.

Claim 15

The food composition of claim 11 wherein the shortening product is a salad oil.

Claim 16

A process for producinG a flavored shortening product with an increased retention of flavor during processing and food preparation comprising the steps of: a. combining a heat-release, water-insoluble encapsulating agent having a melting point of from about 120*F or higher and a volatile flavoring material under conditions of agitation; b. spraying the blend resulting from step (a) into a column of chilled air or gas, thus forming single encapsulated particles; c. separating the encapsulated flavor particles of step (b); d. placing the encapsulated flavor particles of step (c) in a fluidized bed comprising a vertically mounted cylinder with a porous plate bottom; e. agitating the encapsulated particles of step (d) with forced air causing a continuous tumbling action; f. spraying the agitated encapsulated particles of step (e) with a solution of water-soluble, oil-insoluble encapsulating material; g. adding the dried, double-encapsulated flavor particles of step (f) to a shortening; h. mechanically agitating the shortening and flavor particles of step (g) until a stable uniform suspension is obtained; and i. packaging the resulting shortening.

Claim 17

A process for producinG a flavored shortening product with an increased retention of flavor during processing and food preparation comprising the steps of: a. combining a heat-release, water-insoluble encapsulating agent having a melting point of from about 120*F or higher and a volatile flavoring material under conditions of agitation; b. spraying the blend resulting from step (a) into a column of chilled air or gas, thus forming single encapsulated particles; c. separating the encapsulated flavor particles of step (b); d. placing the encapsulated flavor particles of step (c) in a fluidized bed comprising a vertically mounted cylinder with a porous plate bottom; e. agitating the encapsulated particles of step (d) with forced air causing a continuous tumbling action; f. spraying the agitated encapsulated particles of step (e) with a solution of water-soluble, oil-insoluble encapsulating material; g. adding the dried, double-encapsulated flavor particles of step (f) to a shortening; h. mechanically agitating the shortening and flavor particles of step (g) until a stable uniform suspension is obtained; and i. packaging the resulting shortening.

Claim 18

The process of claim 15 wherein the heat release, water insoluble encapsulating agent of step (a) is a hardstock fat selected from the group consisting of monoglycerides, diglycerides, and triglycerides.

Claim 19

The process of claim 15 wherein the forced air of step (e) is heated.

Claim 20

The process of claim 16 wherein the fat has a melting point of from about 120*F to about 160*F.

Claim 21

The process of claim 16 wherein the fat has a melting point of from about 130*F to about 150*F.

Claim 22

The process of claim 16 wherein the liquid flavoring material is imitation sweet butter flavor.

Claim 23

The process of claim 15 wherein the shortening of step (g) is a liquid shortening.

Claim 24

The process of claim 15 wherein the shortening of step (g) is a plastic shortening.

Claim 25

The process of claim 15 wherein the water-soluble, oil-insoluble encapsulating material of step (f) is a gum.

Claim 26

The process of claim 23 wherein the gum is a natural gum.

Claim 27

The process of claim 23 wherein the gum is a starch gum.

Claim 28

The process of claim 23 wherein the gum is gum arabic.

Claim 29

The process of claim 23 wherein the gum is dextrin.

Claim 30

A PROCESS FOR DOUBLE ENCAPSULATING VOLATILE FLAVORS COMPRISING THE STEPS OF: A. COMBINING A HEAT-RELEASE, WATER-INSOLUBLE ENCAPSULATING AGENT HAVING A MELTING POINT OF FROM ABOUT 120*F OR HIGHER AND A VOLATILE FLOVORING MATERIAL UNDER CONDITIONS OF AGITATION; B. SPRAYING THE BLEND RESULTING FROM STEP (A) INTO A COLUMN OF CHILLED AIR OR GAS, THUS FORMING A SINGLE ENCAPSULATED PARTICLES; C. SEPARATING THE ENCAPSULATED FLAVOR PARTICLES OF STEP (B); D. PLACING THE ENCAPSULATED FLAVOR PARTICLES OF STEP (C) IN A FLUIDIZED BED COMPRISING A VERTICALLY MOUNTED CYLINDER WITH A POROUS PLATE BOTTOM; E. AGITATING THE ENCAPSULATED PARTICLES OF STEP (D) WITH FORCED AIR CAUSING A CONTINUOUS TUMBLING ACTION; AND F. SPRAYING THE AGITATED ENCAPSULATED PARTICLES OF STEP (E) WITH A SOLUTION OF WATER-SOLUBLE, OIL-INSOLUBLE ENCAPSULATING MATERIAL THEREBY PROVIDING DOUBLE ENCAPSULATED FLAVOR PARTICLES.

Claim 31

A PROCESS FOR DOUBLE ENCAPSULATING VOLATILE FLAVORS COMPRISING THE STEPS OF: A. COMBINING A HEAT-RELEASE, WATER-INSOLUBLE ENCAPSULATING AGENT HAVING A MELTING POINT OF FROM ABOUT 120*F OR HIGHER AND A VOLATILE FLOVORING MATERIAL UNDER CONDITIONS OF AGITATION; B. SPRAYING THE BLEND RESULTING FROM STEP (A) INTO A COLUMN OF CHILLED AIR OR GAS, THUS FORMING A SINGLE ENCAPSULATED PARTICLES; C. SEPARATING THE ENCAPSULATED FLAVOR PARTICLES OF STEP (B); D. PLACING THE ENCAPSULATED FLAVOR PARTICLES OF STEP (C) IN A FLUIDIZED BED COMPRISING A VERTICALLY MOUNTED CYLINDER WITH A POROUS PLATE BOTTOM; E. AGITATING THE ENCAPSULATED PARTICLES OF STEP (D) WITH FORCED AIR CAUSING A CONTINUOUS TUMBLING ACTION; AND F. SPRAYING THE AGITATED ENCAPSULATED PARTICLES OF STEP (E) WITH A SOLUTION OF WATER-SOLUBLE, OIL-INSOLUBLE ENCAPSULATING MATERIAL THEREBY PROVIDING DOUBLE ENCAPSULATED FLAVOR PARTICLES.

Claim 32

The process of claim 28 wherein the heat release, water insoluble encapsulating agent of step (a) is a hardstock fat selected from the group consisting of monoglycerides, diglycerides, and triglycerides.

Claim 33

The process of claim 29 wherein the fat has a melting point of from about 130*F to about 150*F.

Claim 34

The process of claim 29 wherein the liquid flavoring material is imitation sweet butter flavor.

Claim 35

The process of claim 28 wherein the forced air of step (e) is heated.

Claim 36

The process of claim 28 wherein the water-soluble, oil-insoluble encapsulating material of step (f) is a gum.

Claim 37

The process of claim 33 wherein the gum is gum arabic.