Aroma particle

Translation of description of equivalent WO 03092412 A2

aroma particles

The invention relates to glassy flavoring particles, their preparation and to their turn in food products, consumer products and pharmaceuticals.

Under a flavor is meant causing Direction substance in the present invention, an odor impressions and / or taste impressions. These may be individual substances or single substances or mixtures. Under a flavor are also fragrances, flavors, flavors, Parfiimöle, fragrances,

Fragrance compositions, fragrance blends and the like understood.

Under aroma particles (encapsulated flavor) are understood in the present invention encapsulates containing the encapsulating material (matrix) and a flavor. The below-mentioned matrices are glassy and be as

Glasses called.

Flavors are usually very complex mixtures, ie combinations of many chemical substances with different chemical and physical properties shanks. There is a growing need for the encapsulation of flavors such as the need for stable products is increasing in various applications such as food products, consumer products and pharmaceuticals.

It is generally searched for the best possible protection in the matrix or for maximum durability.

It should aroma losses are minimized during encapsulation and the flavor retention are maximized during storage. For a low-cost

Flavors use the consumer a high loading and a high retention of volatile flavors are important beyond. When retention is the Wiederfin- tion of flavoring substances used on formulation referred encapsulated product.

Another object is a freely adjustable particle size in the range 0.1 to 5 mm with a narrow size distribution. The goal is a nearly spherical product or a cylindrical product having a diameter to length / Verhältais close. 1

Encapsulated flavorings having a particularly good storage stability are prepared in the flavor industry usually by emulsification of the aroma in molten carbohydrate mixtures with subsequent shaping or size reduction. Older methods (eg US-A 4,707,367, US-A 4,499,112) working batchwise with stirred tanks. As a particularly advantageous continuous procedure has recently been in the double-screw extruders been found (eg, US-A 5,603,971, WO 94/06308, US-A 5,009,900).

When extruding first endless cylindrical strands are obtained, whose diameter is defined by the bore diameter of the perforated plate used. By crushing in a subsequent mechanical comminution processes (eg cutting mill or crusher) the endless rod is cut into cylindrical portions. If the strand diameter above the desired final diameter, the strand must also be broken in the axial direction.

In any case, the crushing step destroys the surface structure of the particles. This increased loading with an oily layer from the single set Aroma is disadvantageous connected. The present on the surface layer of oily

• the aroma used causes adhesion of the particles as well as a strong deterioration of the storage stability of the particles. In addition, an undesirably high proportion of fine dust forms.

US Patent 4,820,534 discloses a method for fixing unstable substances such as essential oils in an extruded glass, characterized in that the quantitatively important component with a weight fraction of at least 70% a maltodextrin having a DE (dextrose equivalent) is up to 20 bar. The resulting matrix is ​​a hard, non-hygroscopic glass, from the encapsulated essential oils or other flavors can be prepared without the addition of emulsifiers and flow aids. To obtain small particle sizes, in particular particles smaller than 1 mm, coarse strands must be manufactured which are subsequently crushed and screened in a labor-intensive process whereby undesirable dusty fines arise first. A direct processing of this glass over perforated plates with small holes (less than 1 mm) is not possible because it would come at the required temperatures to undesirable aroma losses and reactions and to charring and blockages in the extruder.

US Patent 5,972,395 discloses the use of a quantitatively minor proportion by weight of maltodextrin with a dextrose equivalent of up to 20 of

15 to 30%. The encapsulation of water-insoluble, lipophilic fish oil or solid labile components such as carotene and maltol is described. These materials have only a slight softening effect on the matrix. However, this method can not be applied to the encapsulation of commercial flavors, as virtually all natural, nature-identical or artificial flavors

contain components that act as a very effective plasticizer of the carbohydrate matrix according to US-A 5,972,395, whereby the glass becomes sticky and difficult to process.

Very hard glasses hamper the processing due to the high viscosity of its

Melt so that a flow of small holes is no longer possible. Soft matrices can be processed not or only very poorly by melt extrusion and integrated crushing, because the melt is too soft and tend the particles formed for bonding. This problem occurs especially when the discharge of the melt through small openings. In addition, soft lenses undesirably large drops of flavor in the matrix and thus even leakage of flavor in liquid form have resulted.

There are therefore carbohydrate matrices and methods for their preparation GE examines the stable encapsulation of flavors by melt extrusion and

Head granulation enable and not have the disadvantages of the prior art described. In the present invention will be understood directly at the extruder discharge under a crushing head granulation of discharged from the extruder melt. The still soft surface structure is sealed by the action of the head granulation.

Object of the present invention are glass-like flavor particles prepared by extrusion of an aromatised melt followed head granulation, characterized in that the matrix of the particles 20 to 80 wt .-%, preferably 30 to 70 wt .-%, particularly preferably 40 to 60 parts by weight % carbohydrate polymers with a mean molecular weight greater than 1000 containing the aromatized melt is discharged through an opening from the extruder and comminuted in the still unsolidified state.

Another object of the present invention is a process for the preparation of the aroma particles according to the invention, and their use in foods, pharmaceuticals and consumer products.

The carbohydrate polymers used are produced by acid or enzymatic hydrolysis of starch. Starch is a long chain glucose polymer. The complete acid hydrolysis of starch leads to glucose. In the enzymatic hydrolysis of starch and the glucose dimer maltose can be produced. The degree of decomposition of the starch is measured by the indicator "dextrose equivalent" (DE), which limits the 0 for the long chain glucose polymer and 100 may take for pure glucose. The water solubility of the starch degradation products increases with DE- value. Starch degradation products with DE below 10 are poorly soluble in water.

According to a literature of thumb (H. Levine, L. Slade, "Water as a plasticizer: Physico-chemical aspects of low moisture Polymeric Systems", In Water

. Science Reviews, 1988, Vol 3, F. Franks (ed.), Pp 79-185, Cambridge University Press, Cambridge, England) is the average molecular weight of the starch degradation products is inversely proportional to DE- value:

Average molecular weight = 18016

DE

Any other information, to the average molecular weight of the starch degradation products are determined by this rule of thumb. It is reported hinge at this point that other methods for determining the molecular weights (eg

Gel chromatography or calorimetry) possibly could lead to widely divergent results.

The decomposition of starch (DE well below 10, average molecular weight more than 2000) now arise initially maltodextrins (DE 10 to 20, average

Molecular weight 1000 to 2000), further to glucose syrups (DE> 20, average molecular weight below 1000), consisting of monomeric sugars, can be degraded.

Maltodextrins consist essentially of polymers having a degree of polymerization of glucose (Degree of Polymerization DP) starting at 4 (maltotetraose, molecular weight 720) and higher. They contain only minor amounts of monomeric sugars such as glucose (DP 1, molecular weight 180.2), maltose (DP 2, molecular weight 360.4) and maltotriose (DP 3, molecular weight 540.6).

In a preferred embodiment, maltodextrins may be used with dextrose equivalents in the range 10 to 20 Particularly preferred are Maltodextrins with DE 15 to 19. It does not matter which plant has originally supplied the starch for the production of starch. Suitable and readily available are corn-based raw materials can to ensure a product free of genetically modified ingredients for example, raw materials from tapioca, rice, wheat, potatoes are used.

Maltodextrins increase the aromas incorporation into the matrix. The carbohydrate polymers have melting points greater than 190 ° C, preferably greater than 200 ° C. The carbohydrate polymers used have glass transition temperatures of above 70 ° C, preferably from about 80 ° C, more preferably from about 90 ° C.

The complementary to 30 to 70 wt .-% carbohydrate polymers share of 70 to 30 wt .-% comprises water-soluble, low molecular weight compounds with molecular weights in the range 90 to 950 and a melting point ranging from 80 ° C to l80 ° C.

Suitable water-soluble, low molecular weight compounds include mono-, di- and tri-saccharides, sugar alcohols, solid food acids or mixtures thereof. Particularly suitable mono-, di- and trisaccharides are for example arabinose, xylose, fructose, galactose, glucose, mannose, sorbose, lactose,

Maltose, sucrose, maltotriose.

Particularly suitable sugar alcohols include mannitol, sorbitol, xylitol, Arabinol, arabitol, adonitol, alditol, dulcitol, iditol.

Particularly suitable food acids are for example citric acid, adipic acid, malic acid, fumaric acid, succinic acid, lactic acid, benzoic acid.

Exist isomers of said compounds, as the pure isomers or any mixtures thereof may be used. Preferably, the matrix of the particles additionally comprises an emulsifier. Advantageously, the additional incorporation of a small amount of monoglycerides (a special class of emulsifiers) is from 0.5 to 3 wt .-% in the matrix to facilitate the melt flow through apertures (for example a hole-type nozzle) is smaller than 1.0 mm.

Suitable as emulsifiers are Deca-glycerol-dipalmitate, hexa-glycerol distearate, polyglycerol, Sulfoacetate, lecithin.

It was also found that a minimum amount of glucose in the matrix allows a head granulation without the undesirable formation of fines and without adhesion of the particles newly formed. A glucose content of 0.5 to 5 wt .-% in the matrix is ​​particularly preferred.

Also advantageous is the use of maltotriose, which can cause an improvement of flavor retention, whereby a higher loading is made possible with flavor. If it should come at a higher loading with flavor in a higher proportion generated during the shredding unwanted oily layer of the flavoring employed, convective treatment with inert gas (eg nitrogen, noble gases, air) to remove this oily layer can be carried out.

The water-soluble, low molecular weight compounds lower the softening point of the matrix, the higher the proportion in the blend, the easier it is to melt the matrix. The processing temperature is lowered thereby. The product strands can be, however, more difficult to cut and the granulate is unstable to moisture and temperature. Further facilitate low molecular weight compounds granulating the hole nozzles. The product become brittle from faster. However, if one uses too much low molecular weight compounds, the product already glued to the perforated nozzle. Also during storage occurs a stronger bonding. The aroma particles according to the invention typically have a glass transition temperature in the range of 30 to 100 ° C, preferably in the range of 45 to 75 ° C, particularly preferably in the range of 50 to 60 ° C. The glass transition temperatures were determined by differential scanning calorimetry (DSC, heating rate 20 K / min).

The flavor particles preferably have a cylindrical or spherical geometry and a narrow particle size profile. They have a diameter of 0.1 to 5 mm, preferably from 0.2 to 2.5 mm, particularly preferably from 0.3 to 1, 5 mm and a length of 0.1 to 10 mm, preferably from 0.2 to 3.0 mm, particularly preferably from 0.3 to 1, 5 mm.

The aroma particles according to the invention are very stable in storage. The flavor particles of the invention are at the surface substantially free of an oily layer of the flavoring used. The aroma is almost exclusively inside the particles. If necessary, the flavor particles flow aid may be added to reduce the tackiness of the matrix even further.

The aroma particles according to the invention have a flavor content of 0.5 to 25 wt .-%, preferably from 1 to 20 wt .-%, especially preferably from 3 to

15 wt .-% based on the total weight of flavor particle.

Examples of fragrances which may be part of the flavoring, for example, in S. Arctander, Perfume and Flavor Materials, Vol. I and II, Montclair, NJ, 1969, self-published or K. Bauer, D. Garbe and H. Surburg, Common Fragrance and

Flavor Materials, 3^rd, Ed., Wiley-VCH, Weinheim, 1997,.

Specifically mentioned are: extracts from natural raw materials such as essential oils,

. Concretes, absolutes, resins, resinoids, balsams, tinctures such as ambergris; Amyrisöl; Angelica seed oil; Angelica root oil; anise oil; Valerian oil; Basil oil;

Tree moss absolute; bay oil; Mugwort oil; Benzoeresin; Bergamot oil; beeswax absolute; birch tar; Bitter almond oil; Savory oil; Buccoblätteröl; Cabreuvaöl;

cade oil; calamus; camphor oil; Cananga oil; cardamom; Cascarillaöl; cassia;

Cassie absolute; Beaver-absolue; Cedernblätteröl; cedarwood; Cistusöl;

citronella; lemon; copaiba balsam; Copaivabalsamöl; Coriander oil; costus root; Cuminöl; Cypress oil; Davanaöl; Dill herb oil; Dill seed oil; Eau de brouts absolute; Oak moss absolute; elemi; Tarragon oil; Eucalyptus citriodora-

Oil; eucalyptus oil; Fennel oil; Pine needle oil; galbanum; Galbanumresin;

geranium; Grapefruit oil; guaiac wood; gurjun balsam; Gurjunbalsamöl;

Helichrysum absolute; Helichrysumöl; Ginger oil; Iris root absolute; Orris root oil; Jasmine absolute; calamus; Chamomile oil blue; Chamomile Roman oil; Carrot seed oil;

Kaskarillaöl; Pine oil; spearmint; Seed oil; labdanum; Labdanum-

absolute; Labdanumresin; Lavandin- absolute; lavandin; Lavender absolute;

Lavender oil; Lemongrass oil; Lovage oil; Lime oil distilled; Lime oil is pressed;

linaloe; Litsea cubeba oil; Bay leaf oil; Macisöl; Marjoram oil; Mandarin oil; Massoirindenöl; Mimosa absolute; Möschuskörneröl; Moschustinktur; muscatel

Sage oil; Nutmeg oil; Myrrh absolute; Myrrh oil; myrtle; Clove leaf oil;

Clove bud oil; neroli; Olibanum absolute; olibanum; Opopanaxöl;

Orange flower absolute; Orange oil; oregano; Palmarosa oil; patchouli oil;

perilla; Peru balsam oil; Parsley leaf oil; Parsley seed oil; Petitgrain oil; Peppermint oil; Pepper oil; pimento; pine oil; Poleyöl; Rose absolute; Rosewood oil;

Rose oil; Rosemary oil; Sage oil dalmatian; Sage oil Spanish; sandalwood;

Celery seed oil; Spiklavendelöl; star anise; Styraxöl; tagetes; Pine needle oil;

Tea-tree oil; Te entinöl; Thyme oil; Tolu; Tonka absolute; tuberose

absolute; Vanilla extract; Violet leaf absolute; verbena; vetiver; Juniper berry oil; Wine yeast oil; Wormwood oil; Wintergreen oil; ylang oil; hyssop oil; civet

absolute; cinnamon leaf oil; cinnamon bark oil; and fractions thereof or ingredients isolated therefrom;

Individual fragrances from the group of hydrocarbons, such as 3-carene; α-pinene; ß-pinene; α-terpinene; γ-terpinene; p-cymene; bisabolene; camphene; caryophyllene; cedrene; farnesene; limonene; longifolene; myrcene; ocimene; valencene; (E, Z) - 1, 3, 5-undecatriene;

aliphatic alcohols such as hexanol; octanol; 3-octanol; 2,6-dimethyl heptanol; 2-methylheptanol, 2-methyloctanol; (E) -2-hexenol; (E) - and (Z) -3-

hexanol; l-octen-3-ol; Mixture of 3,4,5,6,6-pentamethyl-3/4-hepten-2-ol and 3,5,6,6-tetramethyl-4-methyleneheptan-2-ol; (E, Z) -2,6-Nonadienol; 3,7-dimethyl-7-methoxyoctane-2-ol; 9-Decenol; 10-undecenol; 4-methyl-3-decen-5-ol; of aliphatic aldehydes and the l, 4-dioxacycloalken-2-ones such as hexanal. heptanal; octanal; nonanal; decanal; undecanal; dodecanal; tridecanal; 2-Mefhylόctanal;

2-methyl nonanal; (E) -2-hexenal; (Z) -4-heptenal; 2,6-dimethyl-5-heptenal; 10-undecenal; (E) -4-decenal; 2-dodecenal; 2,6,10-trimethyl-5,9-undecadienaI; Heptanaldiethylacetal; 1, 1-dimethoxy-2,2,5-trimethyl-4-hexene; Citronellyloxyacet- aldehyde;

aliphatic ketones and oximes thereof, such as 2-heptanone; 2-Octanone; 3-Octanone; 2-nonanone; 5-methyl-3-heptanone; 5-methyl-3-heptanone oxime; 2,4,4,7- tetramethyl-6-octen-3-one; aliphatic sulfur-containing compounds such as 3-methylthiohexanol; 3-Methylthiohexylacetat; 3-mercaptohexanol; 3-mercapto hexyl acetate; 3-Mercaptohexylbutyrat; 3-Acetylthiohexylacetat; l menthene-8-thiol;

aliphatic nitriles, such as 2-nonenenitrile; 2-Tridecensäurenitril; 2,12-tri- decadiensäurenitril; 3,7-dimethyl-2,6-octadiensäurenitril; 3,7-dimethyl-6-octene acid nitrile;

the aliphatic carboxylic acids and their esters such as (E) - and (Z) -3-hexenyl formate; ethylacetoacetate; isoamyl; hexyl acetate; 3,5,5-Trimethylhexylacetat; 3- methyl-2-butenyl acetate; (E) -2-hexenyl acetate; (E) - and (Z) -3-hexenyl acetate; Octyl acetate; 3-octyl acetate; l-octen-3-yl acetate; ethyl butyrate; butyl butyrate; Isoamylbuty- rat; Hexylbutyrat; (E) - and (Z) -3-Hexenylisobutyrat; hexyl; Ethyliso- valerate; Ethyl 2-methylpentanoate; ethylhexanoate; Allylhexanoat; ethyl heptanoate; allyl heptanoate; ethyl octanoate; Ethyl (E, Z) -2,4-decadienoate; Methyl-2-octinat; Methyl-2-noninat; Allyl-2-isoamyloxyacetat; Methyl-3,7-dimethyl-2,6-octadienoate;

acyclic terpene alcohols such as citronellol; geraniol; nerol; linalool; Lavadulol; nerolidol; farnesol; tetrahydrolinalool; tetrahydrogeraniol; 2,6-dimethyl-7-octen-2-ol; 2,6-dimethyloctan-2-ol; 2-methyl-6-methylene-7-octen-2-ol; 2,6-dimethyl-5,7-octadiene-2-ol; 2,6-dimethyl-3,5-octadiene-2-ol; 3,7-dimethyl-4,6-octadien-3-ol; 3,7-dimethyl- 1, 5,7-octatriene-3-ol 2,6-dimethyl-2,5,7-octatrien- 1-ol; and their formates, acetates, propionates, isobutyrates, butyrates, Isovalerianate, pentanoates, hexanoates, crotonates, tiglinates, 3-methyl-2-butenoates thereof;

of acyclic terpene aldehydes and ketones such as geranial; neral; citronellal; 7-hydroxy-3,7-dimethyloctanal; 7-methoxy-3,7-dimethyloctanal; 2,6,10-trimethyl-9-undecenal; geranylacetone; and the dimethyl and diethyl acetals of geranial, neral, 7-hydroxy-3,7-dimefhyloctanal;

the cyclic^' Terpene alcohols such as menthol; isopulegol; alpha-terpineol; Terpinenol-4; Menthan-8-ol; Menthan-1-ol; Menthan-7-ol; borneol; soborneol; linalool; Nopol; cedrol; ambrinol; vetiverol; guaiol; and their formates, acetates, propionates, isobutyrates, butyrates, Isovalerianate, pentanoates, hexanoates,

Crotonates, tiglinates, 3-methyl-2-butenoates thereof;

the cyclic terpene aldehydes and ketones such as menthone; isomenthone; 8th-

Mercaptomenfhan-3-one; carvone; camphor; fenchon; alpha-ionone; beta-ionone; alpha-n methyl ionone; beta-n-methylionone; alpha-isomethylionone; beta-isomethylionone; alpha-Iron; Alpha Damascone; Beta Damascone; beta-damascenone; Delta Damascone; gamma Damascon; (-Yl 2,4,4-trimethyl-2-cyclohexen-1) -2-buten -one 1 - 1;

1, 3, 4,6,7,8a-hexahydro-1, 1, 5,5-tetramethyl-2H-2,4a-methanonaphthalen-8 (5H) -one;

nootkatone; Dihydronootkaton; alpha-sinensal; beta-sinensal; Acetylated cedar wood oil (methylcedrylketone); cyclic alcohols such as 4-tert-butylcyclohexanol; 3,3,5-Trimefhylcyclo- hexanol; 3-isocamphylcyclohexanol; 2,6,9-trimethyl-Z2, Z5, E9-cyclododecatriene-l- ol; 2-isobutyl-4-methyl tetrahydro-2H-pyran-4-ol;

cycloaliphatic alcohols such as alpha-3,3-trimethylcyclohexylmethanol;

2-methyl-4- (2,2,3-trimethyl-3-cyclopent-l-yl) butanol; 2-Mefhyl-4- (2,2,3-trimethyl-3- cyclopent-1-yl) -2-butene 1-ol; 2-ethyl-4- (2,2,3 -trimethyl-3 -cyclopent- 1-yl) -2-buten-1 - ol; 3-methyl-5- (2,2,3-trimefhyl-3-cyclopent-l-yl) pentan-2-ol; 3-methyl-5- (2,2,3-trimethyl-3-cyclopent-l-yl) -4-penten-2-ol; 3,3-dimethyl-5- (2,2,3-trimefhyl-3-cyclo- pent-l-yl) -4-penten-2-ol; l- (2,2,6-trimethylcyclohexyl) pentan-3-ol; l- (2,2,6-trimethyl thylcyclohexyl) hexane-3-ol;

cyclic and cycloaliphatic ethers, such as for example, cineol; cedryl methyl ether; Cyclododecylmethylether; (Ethoxymethoxy) cyclododecane; alpha-Cedrenepoxid; 3a, 6,6,9a-tetramethyldodecahydronaphtho- [2, lb] furan; 3a-ethyl-6,6,9a-trimefhyldo- decahydronaphtho [2, lb] furan; l, 5,9-trimethyl-13-oxabicyclo [10.1.0] trideca-4,8-diene; rose oxide; 2- (2,4-dimethyl-3-cyclohexen-l-yl) -5-methyl-5- (l-methylpropyl) - 1,3-dioxane;

the cyclic ketones, for example 4-tert-butylcyclohexanone; 2,2,5-trimethyl-5-pentyl-cyclopentanone; 2-Heptylcyclopentanon; 2-pentylcyclopentanone; 2-hydroxy-3-methyl-2-cyclopenten-1 -one; 3 -one-methyl-cis-2-penten-1-yl-2-cyclopenten-1; 3 -meth- yl-2-pentyl-2-cyclopenten-l-one; 3-methyl-4-cyclopentadecenone; 3-methyl-5-cyclopentadecenone; 3-Methylcyclopentadecanon; 4- (l-ethoxyvinyl) -3,3,5,5-tetra-methylcyclohexanone; 4-tert.-pentylcyclohexanone; 5-Cyclohexadecen-l-one; 6,7-dihydro-l, l, 2,3,3-pentamethyl-4 (5H) -indanon; 5-Cyclohexadecen-l-one; 8-cyclohexanone decen-1-one; 9-cycloheptadecen-l-one; cyclopentadecanone;

of cycloaliphatic aldehydes, such as 2,4-dimethyl-3-cyclohexene carbaldehyde; 2-methyl-4- (2,2,6-trimethyl-cyclohexen-l-yl) -2-enal; 4- (4-hydroxy-4-methyl- pentyl) -3-cyclohexene carbaldehyde; 4- (4-methyl-3-penten-l-yl) -3-cyclohexencarb- aldehyde;

. The cycloaliphatic ketones such as, for example, l- (3,3-dimethylcyclohexyl) -4-penten-l-one; 1 - (5, 5-dimethyl- 1 -cyclohexen- 1 -yl) -4-penten- 1 -one; 2,3, 8,8-tetramethyl- l, 2,3,4,5,6,7,8-octahydro-2-naphtalenylmethylketon; Methyl-2,6,10-trimethyl-2,5,9- cyclododecatrienylketon; tert-butyl (2,4-dimethyl-3-cyclohexen-1-yl) ketone;

esters of cyclic alcohols such as 2-tert-butylcyclohexyl acetate; 4-tert butyl cyclohexyl acetate; 2-tert-Pentylcyclohexylacetat; 4-tert-Pentylcyclohexylacetat; Deca- hydro-2-naphthyl acetate; 3 -Pentyltetrahydro-2H-pyran-4-yl acetate; decahydro-

2,5,5,8a-tetramethyl-2-naphthyl acetate; 4,7-methano-3a, 4,5,6,7,7a-hexahydro-5, or

6-indenylacetat; 4,7-methano-3a, 4,5,6,7,7a-hexahydro-5, or 6-indenylpropionat;

4,7-methano-3a, 4,5,6,7,7a-hexahydro-5, or 6-indenylisobutyrat; 4,7-methano-octahydro-5, or 6-indenylacetat;

esters of cycloaliphatic carboxylic acids such as allyl-3-cyclohexylpropionate. Allylcyclohexyloxyacetat; methyl dihydro jasmonate; methyl jasmonate; Methyl-2-hexyl-3-oxocyclopentanecarboxylate; Ethyl 2-ethyl-6,6-dimethyl-2-cyclohexencarb- oxylate; Ethyl 2,3,6,6-tetramethyl-2-cyclohexenecarboxylate; Ethyl-2-methyl-l, 3-dioxo- lan-2-acetate;

the aromatic hydrocarbons such as styrene and diphenylmethane.

araliphatic alcohols such as benzyl alcohol; 1-Phenylefhylalkohol;

2-phenylethyl; 3-phenyl propanol; 2-phenyl propanol; 2-phenoxyethanol; 2,2-dimethyl-3-phenylpropanol; 2,2-dimethyl-3- (3-methylphenyl) propanol; 1,1-dimethyl-2-phenylethyl; 1, 1-dimethyl-3 -phenylpropanol; 1 -ethyl 1 -methyl-3- phenylpropanol; 2-methyl-5-phenylpentanol; 3-methyl-5-phenylpentanol; 3-phenyl-2-propen-l-ol; 4-methoxybenzyl; l- (4-isopropylphenyl) ethanol; esters of araliphatic alcohols and aliphatic carboxylic acids such as, for example, benzyl acetate; benzyl propionate; Benzylisobutyrat; Benzylisovalerianat; 2-phenyl acetate; 2-Phenylethylpropionat; 2-Phenylethylisobutyrat; 2-phenylethyl isovalerianat; 1 -Phenylethylacetat; alpha-Trichlormethylbenzylacetat; alpha, alpha Dimethylphenylethylacetat; alpha, alpha-Dimethylphenylethylbutyrat; Cinnamyl acetate; 2-phenoxyethyl; 4-Methoxybenzylacetat; araliphatic ethers such as 2-phenylethyl; 2-Phenylethylisoamylether; 2-phenylethyl-l- ethoxyethyl ether; phenylacetaldehyde; phenylacetaldehyde; Hydratropaaldehyddimethylacetal; Phenylacetaldehydglycerinacetal; 2,4,6-trimethyl-4-phenyl-l, 3-dioxane; 4,4a, 5,9b-Tetrahydroindeno [l, 2-d] -m-dioxin; 4,4a, 5,9b-

Tetrahydro-2,4-dimethylindeno [l, 2-d] -m-dioxin;

the aromatic and araliphatic aldehydes such as benzaldehyde; Phenyl acetaldehyde; 3-phenyl propanal; Hydratropaaldehyd; 4-methylbenzaldehyde; 4- Methylphenylacetaldehyd; 3- (4-ethylphenyl) -2,2-dimethylpropanal; 2-methyl-3- (4- isopropylphenyl) propanal; 2-methyl-3- (4-tert-butylphenyl) propanal; 3- (4-tert-butyl-phenyl) propanal; cinnamic aldehyde; alpha-Butylzimtaldehyd; alpha-amyl cinnamic aldehyde; alpha-hexyl cinnamic aldehyde; 3-methyl-5-phenylpentanal; 4-methoxybenzaldehyde; 4-hydroxy-3 -methoxybenzaldehyd; 4-hydroxy-3 -ethoxybenzaldehyd; 3, 4-methylene lendioxybenzaldehyd; 3,4-dimethoxybenzaldehyde; 2-methyl-3- (4-methoxyphenyl) - propanal; 2-methyl-3- (4-methylenedioxyphenyl) propanal;

the aromatic and araliphatic ketones such as acetophenone; 4-methyl acetophenone; 4-methoxyacetophenone; 4-tert-butyl-2,6-dimefhylacetophenon; 4-phenyl-2-butanone; 4- (4-hydroxyphenyl) -2-butanone; 1 - (2-naphthalenyl) ethanone;

benzophenone; 1,1, 2,3,3,6-hexamethyl-5-indanylmethylketon; 6-tert-butyl-l, 1-dimethyl-4-indanylmethylketon; 1 - [2,3-dihydro-l, 1, 2,6-tetramethyl-3- (l -methyl-ethyl) -lH-5-indenyl] ethanone; 5 ', 6', 7 ', 8'-tetrahydro-3', 5 ', 5', 6 ', 8', 8'-hexamethyl-2-acetonaphthone; of aromatic and araliphatic carboxylic acids and esters thereof such as benzoic acid; phenylacetic acid; methyl benzoate; ethyl benzoate; hexyl benzoate; Benzyl benzoate; methyl phenylacetate; ethyl phenylacetate; geranyl phenylacetate; Phenylethyl phenylacetate; Methylcinnmat; Efhylcinnamat; Benzyl; Phenylethylcinnamat; Cinnamylcinnamat; AUylphenoxyacetat; methyl salicylate;

isoamyl; hexyl salicylate; cyclohexyl; Cis-3-hexenyl; benzyl; Phenylethylsalicylat; Methyl-2,4-dihydroxy-3,6-dimethylbenzoate; Ethyl 3 -phenylglycidat; Ethyl-3-methyl-3 -phenylglycidat;

nitrogen-containing aromatic compounds such as 2,4,6-trinitro-l, 3- dimethyl-5-tert. -butylbenzene; 3, 5 -dinitro-2, 6-dimethyl-4-tert. -butylacetophenon;

cinnamic acid; 5-Phenyl-3-methyl-2-pentensäurenitril; 5-phenyl-3-methylpentane acid nitrile; methyl anthranilate; Methylene-N-methyl anthranilate; Ship see bases of methyl anthranilate with 7-hydroxy-3,7-dimethyloctanal, 2-methyl-3- (4-tert-butyI- phenyl) propanal or 2,4-dimethyl-3-cycIohexencarbaldehyd; 6-isopropylquinoline;

6-Isobutylchinolin; 6-sec-butylquinoline; indole; skatole; 2-methoxy-3-isopropyl pyrazine; 2-isobutyl-3-methoxypyrazine;

phenols, phenyl ethers and phenyl esters, eg estragole; anethole; eugenol; Eugenylmethylether; isoeugenol; Isoeugenyl ether; thymol; carvacrol;

diphenyl ether; beta-naphthyl methyl ether; beta-Naphthylethylether; beta-naphthyl isobutyl ether; 1,4-dimethoxybenzene; Eugenylacetat; 2-methoxy-4-methyl phenol; 2-ethoxy-5- (l -propenyl) phenol; p-Kresylphenylacetat;

the heteroeyclischen compounds such as 2,5-dimethyl-4-hydroxy-2H-furan-3-one;

2-ethyl-4-hydroxy-5-methyl-2H-furan-3-one; 3-hydroxy-2-methyl-4H-pyran-4-one; 2-ethyl-3-hydroxy-4H-pyran-4-one;

lactones such as 1, 4-octanolide; 3-methyl-1, 4-octanolide; 1, 4-nonanolide; 1,4 decanolide; 8-decene-l, 4-olid; 1, 4-Undecanolid; 1,4-dodecanolide; 1, 5-decanolide;

1, 5-dodecanolide; 1.15 pentadecanolide; cis and trans-l l-pentadecen- l, 15-olid; ice cream- and trans-12-pentadecen- l, 15-olid; 1,16-hexadecanolide; 9-hexadecene-l, 16-olid; 10-oxa- 1, 16-hexadecanolide; 11 -Oxa-1, 16-hexadecanolide; 12-oxa- 1, 16-hexa decanolide; Ethylene-l, 12-dodecanedioate; Ethylene-l, 13-tridecandioat; coumarin; 2.3 -Dihydrocumarin; Octahydrocoumarin.

Examples of flavoring agents that may be part of the flavor, in addition to all the above materials, especially the following classes: aliphatic esters (saturated and unsaturated) eg ethyl butyrate, allyl caproate; aromatic esters such as benzyl acetate, methyl salicylate; organic aliphatic acids (saturated and unsaturated), for example, butyric acid, acetic acid, caproic acid; organic aromatic acids; aliphatic

Alcohols (saturated and unsaturated) Efhanol for example, propylene glycol, octenol; cyclic alcohols such as menthol; aromatic alcohols such as benzyl alcohol; aliphatic aldehydes (saturated and unsaturated) such as acetaldehyde, nonadienal; aromatic aldehydes such as benzaldehyde; Ketones, eg menthone; cyclic ethers such as 4-hydroxy-5-methyl furanone; aromatic ethers such as p-methoxybenzaldehyde, guaiacol;

Phenol as Methoxyvinylphenol; Acetals such as acetaldehyde; Lactones such as gamma-decalactone; Terpenes such as limonene, linalool, terpinene, terpineol, citral (geranial and neral); Sulfides such as dimethyl sulfide; Thiols eg Mefhylfuranthiol; Disulfides as Difurfuryldisulfid; Pyrazines such as methyl pyrazine, acetylpyrazine.

The flavor particles can nutritionally relevant substances or mixtures containing (nutraceuticals). It may be mentioned are panthenol, pantothenic acid, essential fatty acids, vitamin A and derivatives, Caroline, vitamin C (ascorbic acid), vitamin E (tocopherol) and derivatives, vitamins of the B and D

Series such as vitamin B₆ (Nicotinamide), vitamin B₁₂, Vitamin Di, vitamin D₃, Vitamin F, folic acid, biotin, amino acids, compounds of the elements magnesium, silicon, phosphorus, calcium, manganese, iron or copper, coenzyme Q10, unsaturated fatty acids, ω-3 fatty acids, polyunsaturated fatty acids, γ-linolenic acid, oleic acid, eicosapentaenoic acid acid, docosahexaenoic acid and derivatives thereof, bisabolol,

Chloramphenicol, caffeine, capsaicin, prostaglandins, thymol, camphor, extracts or other products of vegetable and animal origin, eg evening primrose oil, borage oil or currant seed l, fish oils, cod liver oil, ceramides and ceramide-like compounds. Plant extracts such. As arnica, aloe, beard lichen, ivy, stinging nettle, ginseng, henna, chamomile, marigold, rosemary, sage, horsetail or thyme. Oils such as apricot kernel oil, avocado oil, babassu oil, cottonseed oil, borage oil, safflower oil, peanut oil, gamma oryzanol, rosehip seed oil, hemp oil, hazelnut oil, blackcurrant seed oil, jojoba oil, cherry pit oil, salmon oil, linseed oil, corn oil, macadamia nut oil, almond oil, evening primrose oil, mink oil, olive oil, pecan nut, Pfirsichkemöl, pistachio kernel oil, rapeseed oil, rice bran oil, castor oil, safflower oil, sesame oil, soybean oil, sunflower oil, tea tree oil, grapeseed oil or

Wheat germ oil.

It is of course possible that the aroma particles according to the invention may contain other substances, such as emulsifiers, colorants, antioxidants, stabilizers, UV filters, vitamins, and others are commonly used in food, cosmetics or fragrance industry ingredients.

Suitable antioxidants are for example amino acids (for example glycine, histidine, tyrosine, tryptophan) and derivatives thereof, imidazoles (for example urocanic acid) and derivatives thereof, peptides such as D, L-carnosine, D-carnosine, L-carnosine and derivatives thereof

(For example anserine), carotenoids, carotenes (for example α-carotene, beta-carotene, lycopene) and derivatives thereof, lipoic acid and derivatives thereof (for example dihydrolipoic acid), aurothioglucose, propylthiouracil and other thiols (for example thioredoxin, glutathione, cysteine, cystine, cystamine and their glycosyl, N-acetyl, methyl, ethyl, propyl, amyl, butyl and lauryl, palmitoyl, oleyl, γ-linoleyl, cholesteryl, glyceryl, glyceryl esters and oligomers) and salts thereof, dilauryl thiodipropionate, distearyl thiodipropionate, thiodipropionic acid and derivatives thereof (esters, ethers, peptides, lipids, nucleotides, nucleosides and salts) and sulfoximine compounds (for example Buthioninsulfoximine, homocysteine ​​sulfoximine, Buthioninsulfone, penta-, hexa-, Heptathioninsulfoximin) in very low tolerated doses (for example pmol to .mu.mol / kg), further (metal) -

Chelators (eg α-hydroxy fatty acids, palmitic acid, phytic acid, lactoferrin), α- Hydroxy acids (for example citric acid, lactic acid, malic acid), humic acid, bile acid, bile extracts, bilirubin, biliverdin, EDTA, EGTA and derivatives thereof, unsaturated fatty acids and their derivatives (eg, γ-linolenic acid, linoleic acid, oleic acid), folic acid and derivatives thereof, ubiquinone and ubiquinol and derivatives thereof, vitamin C and derivatives (for example ascorbyl palmitate, Mg - ascorbyl phosphate, ascorbyl acetate), tocopherols and derivatives (for example vitamin e - acetate), vitamin A and derivatives (vitamin A - palmitate) as well as of benzoic Konyferylbenzoat resin, rutinic acid and derivatives thereof, ferulic acid and derivatives thereof, Butylhy- droxytoluol, butylhydroxyanisole, Nordihydroguajakharzsäure, Nordihydroguajaret- acid, trihydroxybutyrophenone, uric acid and derivatives thereof, mannose and their

Derivatives, zinc and derivatives thereof (for example ZnO, ZnSO.) Selenium and derivatives thereof (for example selenomethionine), stilbenes and derivatives thereof (for example stilbene oxide, trans- stilbene oxide) and the present invention suitable derivatives (salts, esters, ethers, sugars, nucleotides, nucleosides, peptides and lipids) of said active ingredients.

Suitable light stabilizers are, for example, organic UV absorbers from the class of 4-aminobenzoic acid and derivatives, salicylic acid derivatives, benzophenone derivatives, dibenzoylmethane derivatives, diphenylacrylates, 3-imidazol-4-yl-acrylic acid and esters thereof, benzofuran derivatives, benzylidene malonate derivatives, polymeric UV absorbers, comprising one or more organosilicon radicals, cinnamic acid derivatives,

Camphor derivatives, trianilino-s-triazine derivatives, 2-hydroxyphenylbenzotriazole derivatives, 2-phenylbenzimidazole-5-sulfonic acid and salts thereof, anthranilic acid menthyl ester, benzotriazole derivatives.

Suitable cooling agents his example called 1-Menfhol, menthone glycerinacetal, menthyl lactate, substituted menthyl-3-carboxylic acid (eg menthyl 3-carboxylic acid N-ethyl amide), 2-isopropyl-N, 2,3-trimethylbutanamide, substituted Cyclohexancarbonsäureamide, 3-Menfhoxypropan-l, 2-diol, 2-hydroxyethyl menthylcarbonat, 2-Hydroxypropylmenthylcarbonat, N-Acetylglycinmenthylester, Menthylhydroxycarbonsäureester (for example menthyl-3-hydroxybutyrate), Monomenthyl- succinate 2-Mercaptocyclodecanon, menthyl-2-pyrrolidin-5-oncarboxylat , The melt obtained by the process according to the invention are still flowable so that the melt can be spread through small openings at reasonable temperatures and not too high extrusion pressure, without causing undesirable aroma losses. The expelled from the extruder melt enables effective head granulation almost without cutting losses. Undercut losses such flavor particles are understood to not be in the desired particle size fraction.

The preferred type of extruder is a twin-screw extruder.

The openings at the extruder outlet, through which the melt is discharged, can have any shape and size. Preferably circular openings having a diameter of 0.1 to 5 mm, preferably from 0.2 to 2.5 mm, particularly preferably from 0.3 to 1.5 mm. Usually perforated plates are used.

The flavor particles obtained have a bulk density of 0.5 to 1.5 kg / 1, preferably from 0.7 to 0.9 kg / 1 to.

In the present invention, a head granulation of discharged from the extruder melt flowable, not yet solidified state in the immediate vicinity of the extruder output performed. For this purpose, it is irrelevant to the way in which the comminution is carried out. So the crushing by knives, wires or other cutting tool can be done. The loading egungsrichtung of cutting tools can be vertical, horizontal or both

Directions and be performed in rotation.

The head granulation of the melt according to the invention enables the production of a homogeneous product having a narrow, controlled particle size distribution and at the same time eliminates the accumulation of the undesirable dusty fines largely, to below 2 wt .-%. For example, the inventive method in the following stages can be performed:

a. melting matrix

A suitable dry matrix containing 30 to 70 wt .-% carbohydrate polymer is prepared and melted by heating to 80 to 120 ° C, preferably at 90 to 100 ° C, in an extruder. Preferably, a double-screw extruder is used with several temperature zones, for example, with the settings temperature 1. Zone 75 ° C, temperature Zone 2

90 ° C, temperature 3. Zone 40 ° C, temperature nozzle, 100 to 120 ° C depending on the pressure and flow rate.

b. Flavor in the dry mixture emulsify The flavor, which may additionally contain a suitable emulsifier, as well as other ingredients, is at a dose of preferably 1 to 25, preferably 3 to 10 wt .-% based on the dry mixture through a pump continuously in the front extruder region given. The extruder tools provide emulsification of the flavor and the optionally present further components in the melt.

By heating the housing and the heat of friction of the worm turns, the melting of the dry substances is controlled. By a suitable screw configuration the degree of filling and the residence time of the mixtures is controlled in the extruder. Using the screw speed of the filling degree, the residence time, the mixing efficiency, the frictional heat produced and the material pressure can be influenced.

c. Spreaders from the extruder

For forming the strands after the opening of the melt must be cooled. This is preferably by concentric blowing the perforated plate realized with cold air. Attention must be paid to the uniform temperature of the opening.

It must be made before the nozzle bar, a minimum pressure of 20, so that a uniform discharge without pulsation is possible. The ideal pressure range is between 35 bar 55th The liquid aroma can be added only in the cooled section of the extruder, as this can lead to the accumulation or the boil of Leichtflüchter otherwise. The product temperature before the die should experience shows are 94-105 ° C. If the temperature is too low, the melt viscosity and the material pressure increases, which are not performing well can be driven. If the temperature is too high, the emerging strands become too soft and sticky, whereby a granulation is impossible. Nozzles must be designed conical and have a smooth surface within the channels. A coated outer skin increases the service life of the nozzle plates.

Formation of the flavor particles

The comminution of the strands are still in the green state by a head granulation. For this, a gas-tight design of the head granulation is preferably used with rotating cutting blades, which takes place directly at the outlet of the extruder. A variable speed control the head granulation enables the adjustment of the particle length, depending on the solids throughput. For a clean cut of the knife shaft of the pelletizer should be and flexibly mounted on springs. The knives have blades lie flat surface on the nozzle plate. The rotational speed of

Knives should 2500-3000 U / min. lie. Due to the high cutting speeds a cooling effect on the rotation is generated which is required for a permanently good cut. The blades themselves may have a metal thickness of 0.5 to 1.0 mm. The release of flavors from the flavor particles can normally be effected by humidity, water, temperature, or combinations thereof.

The aroma particles according to the invention can, for example, powders for flavoring food products or oral hygiene products such Instantgetränke-, tea, soup or sauce powders, sweets, chewing gums, toothpastes, oral gels, chewable tablets or chewy candies are used.

The aroma particles according to the invention can, for example, for the flavoring of pharmaceuticals and pharmaceutical formulations such as lozenges,

Lozenges, chewing candies, chewable tablets, tablets are used to dissolve in water or pour-on formulations.

The flavor particles of the invention may for example beduftern for flavoring foodstuffs and consumer goods such as cosmetics, soaps, detergents, detergents, room, kitchen or other household products are used.

Examples:

Preparation Examples;

Example 1 Preparation of lemon flavor particles

A suitable carbohydrate mixture is melted in a twin-screw extruder of Fa Togum type TO-EX 45 with nine housing blocks and several separate temperature-zones with the following operating conditions.:

Heating temperature 1. Zone 75 ° C

Heating temperature zone 2. 90 ° C

Heating temperature 3. Zone 40 ° C

Heating temperature nozzle 100 to 120 ° C depending on the pressure and throughput - product temperature 1 entry zone room temperature

Product temperature entering Zone 2 60 ° C

Product temperature entering Zone 3 120 ° C

Product temperature inlet nozzle 110 ° C

Product temperature entry 1 zone as 96 ° C (110 ° C 90bis) - speed 100 U / min

Throughput of dry matter 30 kg / h

Throughput citric flavor 1.8 kg / h

The carbohydrate blend consists of the raw materials Glucidex IT 47 W ex wheat (from Roquette;. Monosaccharides 0.7%, 56.3% disaccharides, trisaccharides 18.7%,

Tetrasaccharides 1, 8%, oligosaccharides from the Penta saccharides having a molecular weight over 1000 22.5%) and maltodextrin DE 15-19 ex wheat (Fa. Cerestar, monosaccharides 0.4%, 5.0% disaccharides, trisaccharides 9.5% , tetrasaccharides 5.0%, Penta saccharides 4.8%, 11.4% hexasaccharides, oligosaccharides from the heptasaccharide 63.9%). A suitable formulation contains 8340 g Glucidex IT 47 W ex wheat, 3600 g maltodextrin DE 15-19 ex wheat and 60 g Monomuls® (Fa. Grunau-Ulertissen, molecularly distilled monoglyceride on palm oil-based, E471). It contains calculation 33.50% oligosaccharides larger DP 6. The aroma that with 3% emulsifier Tween 80 (Messrs. ICI, polyoxyethylene (20) sorbitan monooleate or polysorbate 80) is added, is at a dosage of, for example, 6% based on the dry mixture on a template by electromechanical Piston with a pressure of about 30 to 35 bar given continuously in the front extruder region. The extruder tools provide emulsification of the flavor in the melt.

The perforated plate is concentrically blown with cold air. Attention must be paid to the uniform temperature, so that no punctual cooling occurs. The head granulation is gastight to prevent flavor contamination of the environment. grain size for the production of aroma particles with nominal 1 mm 3 diameters from 0.5 mm steel sheet and a Granulierplatte with 600 holes with a nominal diameter 0 1.0 and 1000 * 0 0.6 holes used on concentric circles. The speed control of the head granulation for adjusting the pellet length is infinitely variable depending on the solids throughput. The granules thus obtained have a bulk density of about 0.8 to 0.9 kg / 1st Then portions of dust or oversize a double storey sieve with the screen sizes 0.8 mm and 1.25 mm are removed. The sieve losses are less than 5% of the yield.

Example 2 Preparation of Passion fruit flavor particles

Another suitable formulation with 4740 g Glucidex corn, 3600 g maltodextrin corn, 1,400 g Sprühglucose ex corn, 200 g of gum arabic and 60 g Monomuls® contains computationally 39,70% oligosaccharides larger DP 6. The Sprühglucose ex corn from Fa. Cerestar has name C * Dry GL 01934 and consists of 11.5% of monosaccharides, 40.1% disaccharides, 21.0% trisaccharides,

8.7% tetrasaccharides, 3.2% pentasaccharides, 1.0% and hexasaccharides 24.5% oligosaccharides from the heptasaccharide. 6% flavor with 2% emulsifier Tween 80 are added to the front extruder region. The operating conditions of the double-screw extruder TO-EX 45 are:

- Heating temperature 1. Zone 75 ° C

Heating temperature zone 2. 90 ° C

Heating temperature 3. Zone 40 ° C

Heating temperature nozzle 100 to 120 ° C depending on the pressure and flow rate

Product temperature entry 1 zone room temperature - Product temperature entering Zone 2 60 ° C

Product temperature entering Zone 3 120 ° C

Product temperature inlet nozzle 110 ° C

Product temperature entry 1 zone as 96 ° C (110 ° C 90bis)

Speed ​​lOO rpm - throughput of dry matter 30 kg / h

Throughput passion fruit flavor 1.8 kg / h

For the production of aroma particles with nominal particle size 0.6 mm 3 diameter of 0.5 mm steel sheet and a Granulierplatte 1000 holes are with nominal diameter used 0 0.6 holes in concentric circles. The granules thus obtained have a bulk density of about 0.8 to 0.9 kg / 1st Then portions of dust or oversize a double storey sieve with the screen sizes 0.5 mm and 1.0 mm are removed. The sieve losses are less than 5% of the yield.

The above two production examples exemplify embodiments of the invention. The maltodextrin DE 15-19 is regarded as carbohydrate polymers with an average molecular weight greater than 1000, while the two glucose syrups significantly lower on average below a molecular weight of 1000th The starting method can be transferred to any other flavors, but also to fragrance oils. It is also possible, up to several larger Krongrößen Millimeters and smaller grain sizes up to 0.3 mm to prepare with the same procedure.

application examples

Example 3 Teabags

Aromatisation of black tea in tea bags with 3 wt .-% Zitronenaroma- particles (0 1 mm, length 1 to 2 mm). During storage of the tea remains the

Aroma included in the granule matrix and is released only during brewing by dissolving the matrix particles in hot water.

Example 4 instant drink powder

Flavoring the instant drinks - powder mixture consisting of 90 wt .-% sucrose, 8 wt .-% citric acid, 1 wt .-% other ingredients (calcium phosphate, ascorbic acid, modified cellulose, dye) and 1 wt .-% yellow colored passion fruit aroma particles ( 0 0.6 mm), which were prepared by the procedure described example. The blend is characterized by a particularly good storage stability of the flavor even at low particle size. Due to the small amount of oxidation-sensitive passion fruit flavor on the surface of the particles, the formation of false notes is (due to oxidation) greatly minimized.

Example 5 gum

The chewing gum composition is with blue colored Minty particles (0 0.6 mm, length 0.4 mm), which were prepared by the process described offset. The particles create a special visual effect. The release of

Aromas done mechanically during chewing. Example 6 Temperature-controlled fragrance free setting

A heating and cooling plate with undyed perfume oil particles (0 0.6 mm, length 0.4 mm) which were prepared according to the method described offset. The

Perfume oil release is effected by heating. The release of the perfume oil can repeatedly be started and stopped by a heating and cooling cycle until the perfume oil is completely consumed.

Example 7 Soap

A soap is uncolored with perfume oil particles (0 0.6 mm, length 0.4 mm) which were prepared according to the method described offset. The perfume oil release is effected by dissolution. The release of the perfume oil can be repeatedly started and stopped by a partial dissolution and drying until the soap is completely consumed.