Aroma particle

The invention relates to glassy flavor particles, their preparation and their use in food products, commodities and pharmaceuticals.

Aroma in the present invention is understood as meaning an odor impression and / or taste-inducing substance. These may be individual substances or individual substances or mixtures. Fragrance, flavorings, flavors, perfume oils, fragrances, fragrance compositions, fragrance mixtures and the like are also understood to mean an aroma.

By aroma particles (encapsulated flavor) in the present invention are meant encapsulations containing the encapsulating material (matrix) and an aroma. The matrices mentioned below are vitreous and are also referred to as glasses.

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

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

It is intended to minimize flavor losses during encapsulation and to maximize aroma retention during storage. In addition, a high load and a high retention of the volatile aromas are important for a cost-effective use of flavor in the consumer. Retention refers to the recovery of the flavoring agents used in the encapsulated product.

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

Encapsulated flavors with particularly good storage stability are generally produced in the flavor industry by emulsification of the aroma in molten carbohydrate mixtures, followed by shaping or comminution. Older procedures (eg<patcit id="pcit0001" dnum="US4707367A"><text>US-A 4,707,367</text></patcit>. <patcit id="pcit0002" dnum="US4499112A"><text>US-A 4,499,112</text></patcit>) work batchwise with stirred tanks. As a particularly advantageous in recent times, a continuous procedure in twin-screw extruders has been found (eg<patcit id="pcit0003" dnum="US5603971A"><text>US-A 5,603,971</text></patcit>. <patcit id="pcit0004" dnum="WO9406308A"><text>WO 94/06308</text></patcit>. <patcit id="pcit0005" dnum="US5009900A"><text>US-A 5,009,900</text></patcit>).

During extrusion, initially endless cylindrical strands are obtained whose diameter is determined by the bore diameter of the perforated plate used. By comminution in a downstream mechanical crushing process (eg granulator or crusher), the endless strand is cut into cylindrical sections. If the strand diameter is above the desired final diameter, the strand must additionally be broken in the axial direction.

In any case, the crushing step destroys the surface structure of the particles. This is disadvantageously associated with increased loading with an oily layer of the aroma used. The surface of the oily layer of the aroma used causes sticking of the particles and a strong deterioration of the storage stability of the particles. In addition, an undesirably high proportion of particulate matter forms.

<patcit id="pcit0006" dnum="US4820534A"><text>US-A 4,820,534</text></patcit> discloses a method for fixing labile substances such as essential oils in an extruded glass, characterized in that the quantitatively more important component with a proportion by weight of at least 70% is a maltodextrin with a DE (dextrose equivalent) up to 20. The resulting matrix is ​​a hard, non-hygroscopic glass from which encapsulated essential oils or other flavors can be made without the addition of emulsifiers and flow aids. To obtain small particle sizes, especially particles smaller than 1 mm, coarse strands must first be prepared, which are subsequently crushed and sieved in a labor-intensive process, producing undesirable dusty fines. A direct processing of this glass on perforated plates with small openings (smaller than 1 mm) is not possible because it would come at the necessary temperatures to undesirable flavor losses and reactions as well as charring and clogging in the extruder.

<patcit id="pcit0007" dnum="US5972395A"><text>US Pat. No. 5,972,395</text></patcit> discloses the use of a quantitatively minor amount by weight of the maltodextrin having 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 plasticizing effect on the matrix. However, this method can not be applied to the encapsulation of commercial flavors, since virtually all natural, nature-identical or artificial flavors contain components which are considered to be very effective softeners of the carbohydrate matrix according to US Pat <patcit id="pcit0008" dnum="US5972395A"><text>US Pat. No. 5,972,395</text></patcit> act, making the glass sticky and difficult to process.

<patcit id="pcit0009" dnum="WO0025606A"><text>WO 0025606</text></patcit> also discloses flavoring particles.

Very hard glasses complicate the processing due to the high viscosity of their melt, so that a flow through small openings is no longer possible. Soft matrices can not or only very poorly be processed by melt extrusion and integrated comminution, since the melt is too soft and the particles formed tend to stick together. This problem occurs in particular in the application of the melt through small openings. In addition, soft glasses can result in undesirably large drops of the aroma in the matrix and thus even leakage of the aroma in liquid form.

Therefore, carbohydrate matrices and processes for their preparation are sought which enable stable encapsulation of flavors by melt extrusion and top granulation and which do not have the described disadvantages of the prior art. In the present invention, head granulation means comminution of the melt discharged from the extruder directly at the extruder outlet. The still soft surface structure is sealed by the action of top granulation.

The present invention provides glassy aroma particles prepared by extrusion of an aromatized melt with subsequent head granulation, characterized, that the matrix of particles 20 to 80 wt .-%, preferably from 30 to 70% by weight, particularly preferably 40 to 60% by weight, Carbohydrate polymers having an average molecular weight greater than 1000 and contains glucose in an amount of 0.5 to 5 wt .-%, the flavored melt is discharged through an opening from the extruder and crushed in the not yet solidified state.

Another object of the present invention is a process for the preparation of the flavorings of the invention, and their use in foods, pharmaceuticals and commodities.

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

According to a well-known rule of thumb (<nplcit id="ncit0001" npl-type="b"><text>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, Engl</text></nplcit>and) the average molecular weight of the starch degradation products is inversely proportional to the DE value: <maths id="math0001" num=""><math display="block"><mi>Average molecular weight</mi><mo>=</mo><mfrac><mn>18016</mn><mi>DE</mi></mfrac></math><img file="EP1501375B1_D0001.tif" /></maths>

All the following information on the average molecular weight of the starch degradation products are determined by this rule of thumb. It should be noted at this point that other methods for determining the molecular weights (eg gel chromatography or calorimetry) may possibly lead to strongly divergent results.

In the decomposition of the starch (DE well below 10, average molecular weight far in excess of 2,000), maltodextrins (DE 10 to 20, average molecular weight 1,000 to 2,000) are initially produced, which continue to form glucose syrups (DE&gt; 20, average molecular weight below 1000). , consisting of monomeric sugars, can be degraded.

Maltodextrins consist essentially of polymers with a degree of polymerization of DP (Degree of Polymerization) 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 with dextrose equivalents in the range of 10 to 20 can be used. Particularly preferred are maltodextrins with DE 15 to 19. It is irrelevant which plant originally supplied the starch for the preparation of the starch hydrolysates. Suitable and readily available are corn-based raw materials, to ensure a product free of genetically modified ingredients, for example, raw materials from tapioca, rice, wheat, potatoes can be used.

Maltodextrins increase the aroma integration in 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 above 80 ° C., particularly preferably above 90 ° C.

The proportion of 70 to 30 wt .-% complementary to the 30 to 70 wt .-% carbohydrate polymers comprises water-soluble, low molecular weight compounds having molecular weights in the range 90 to 950 and a melting point in the range of 80 ° C to 180 ° C.

Suitable water-soluble, low molecular weight compounds are, for example, mono-, di- and trisaccharides, 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 are, for example, mannitol, sorbitol, xylitol, arabinol, arabitol, adonitol, alditol, ducitol, iditol.

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

If there are isomers of the compounds mentioned, the pure isomers or any mixtures thereof can be used.

The matrix of the particles preferably additionally contains an emulsifier. Advantageously, the additional incorporation of a small amount of monoglycerides (a special emulsifier class) of 0.5 to 3 wt .-% in the matrix to facilitate the melt flow through openings (eg a hole nozzle) smaller than 1.0 mm.

Also suitable as emulsifiers are deca-glycerol dipalmitate, hexa-glycerol distearate, polyglycerol esters, sulfoacetates, lecithin.

It has also been found that a minimum amount of glucose in the matrix allows head granulation without the undesirable formation of fines and without adhesion of the freshly formed particles. A glucose content of 0.5 to 5 wt .-% in the matrix is ​​given according to the invention.

Also advantageous is the use of maltotriose, which can bring about an improvement in aroma retention, thereby enabling a higher flavor loading. If, at higher flavor loading, a higher proportion of the unwanted oily layer resulting from the comminution should come from the aroma used, convective treatment with inert gas (eg nitrogen, noble gases, air) can be used to remove this oily layer.

The water-soluble, low molecular weight compounds lower the softening point of the matrix: the higher their proportion in the mixture, the easier it is to melt the matrix. The processing temperature is lowered thereby. However, the product strands are harder to shake and the granules are less stable against moisture and temperature. Furthermore, the low molecular weight compounds facilitate granulation at the hole nozzles. The product becomes more brittle faster. However, if too much low molecular weight compounds are used, the product sticks to the hole nozzle. Also during storage occurs an increased sticking.

The aroma particles of 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 of 0.2 to 3.0 mm, particularly preferably from 0.3 to 1.5 mm.

The aroma particles according to the invention are very storage-stable. The aroma particles according to the invention are virtually free of an oily layer of the aroma used on the surface. The aroma is almost exclusively inside the particles. If necessary, flow aids can be added to the aroma particles to further reduce the stickiness of the matrix.

The aroma particles according to the invention have an aroma content of from 0.5 to 25% by weight, preferably from 1 to 20% by weight, particularly preferably from 3 to 15% by weight, based on the total weight of the flavoring agent.

Examples of fragrances that may be part of the aroma can be found, for example, in<nplcit id="ncit0002" npl-type="b"><text> S. Arctander, Perfume and Flavor Materials, Vol. I and II, Montclair, NJ, 1969, self-published</text></nplcit> or <nplcit id="ncit0003" npl-type="b"><text>K. Bauer, D. Garbe and H. Surburg, Common Fragrance and Flavor Materials, 3rd. Ed., Wiley-VCH, Weinheim 1997</text></nplcit>,

In detail may be mentioned: Extracts from natural raw materials such as essential oils, concretes, absolues, resines, resinoids, balsams, tinctures such. B. ambergris tincture; 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; Cedemholzöl; cistus; 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 citriodoraÖl; eucalyptus oil; Fennel oil; Pine needle oil; galbanum; Galbanumresin; geranium; Grapefruit oil; guaiac wood; gurjun balsam; gurjun balsam oil; Helichrysum absolute; Helichrysumöl; Ginger oil; Iris root absolute; Orris root oil; Jasmine absolute; calamus; Chamomile oil blue; Camomile oil Roman; Carrot seed oil; Kaskarillaöl; Pine needle oil; spearmint; Seed oil; labdanum; Labdanum absolute; Labdanumresin; Lavandin absolute; lavender oil; Lavender absolute; Lavender oil; Lemongrass oil; Lovage oil; Distilled lime oil; Lime oil pressed; linaloe; Litsea cubeba oil; Bay leaf oil; Macisöl; Marjoram oil; Mandarin oil; Massoirindenöl; Mimosa absolute; Moschuskömeröl; musk tincture; Clary sage oil; Nutmeg oil; Myrrh absolute; Myrrh oil; myrtle; Clove leaf oil; Clove flower oil; neroli; Olibanum absolute; olibanum; Opopanaxöl; Orange blossom absolute; Orange oil; oregano; Palmarosa oil; patchouli oil; perilla oil; Peruvian balsam oil; Parsley leaf oil; Parsley seed oil; Petitgrain oil; Peppermint oil; Pepper oil; chilli; pine oil; Poleyöl; Rose absolute; Rosewood oil; Rose oil; Rosemary oil; Sage oil Dalmatian; Sage oil spanish; sandalwood; Celery seed oil; spike lavender oil; star anise; Styraxöl; tagetes; Pine needle oil; Tea-tree oil; turpentine; 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; cinnamon bark oil; and fractions thereof, or. from these isolated ingredients;

Individual fragrances from the group of hydrocarbons, such as 3-carene; α-pinene; β-pinene; α-terpinene; γ-terpinene; p-cymene; bisabolene; camphene; caryophyllene; cedrene; farnesene; limonene; longifolene; myrcene; ocimene; valencene; (E, Z) -1,3,5-undecatriene; the aliphatic alcohols such as hexanol; octanol; 3-octanol; 2,6-dimethylheptanol; 2-methylheptanol, 2-methyl-octanol; (E) -2-hexenol; (E) - and (Z) -3-hexenol; 1-octene-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; the aliphatic aldehydes and their 1,4-dioxacycloalkene-2-ones such. B. hexanal; heptanal; octanal; nonanal; decanal; undecanal; dodecanal; tridecanal; 2-methyloctanal; 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-undecadienal; Heptanaldiethylacetal; 1,1-dimethoxy-2,2,5-trimethyl-4-hexene; citronellyloxyacetaldehyde; the aliphatic ketones and their oximes 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; the aliphatic sulfur-containing compounds such as 3-methylthiohexanol; 3-Methylthiohexylacetat; 3-mercaptohexanol; 3-mercaptohexyl acetate; 3-mercaptohexyl butyrate; 3-acetylthiohexyl acetate; 1-menthene-8-thiol; the aliphatic nitriles such as 2-nonenoic acid nitrile; 2-Tridecensäurenitril; 2,12-Tridecadiensäurenitril; 3,7-dimethyl-2,6-octadiensäurenitril; 3,7-dimethyl-6-octensäurenitril; the aliphatic carboxylic acids and their esters such as (E) - and (Z) -3-hexenylformate; ethylacetoacetate; isoamyl; hexyl acetate; 3,5,5-trimethylhexyl acetate; 3-methyl-2-butenyl acetate; (E) -2-hexenyl acetate; (E) - and (Z) -3-hexenylacetate; octyl acetate; 3-octyl acetate; 1-octen-3-yl acetate; ethyl butyrate; butyl butyrate; isoamyl; hexyl butyrate; (E) - and (Z) -3-hexenyl isobutyrate; hexyl crotonate; Ethylisovalerianat; Ethyl 2-methylpentanoate; ethylhexanoate; allyl hexanoate; 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; the acyclic terpene alcohols such as citronellol; geraniol; nerol; linalool; Lavadulol; nerolidol; farnesol; tetrahydrolinalool; tetrahydrogeraniol; 2,6-dimethyl-7-octene-2-ol; 2,6-dimethyl octane-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-octadiene-3-ol; 3,7-dimethyl-1,5,7-octatrien-3-ol 2,6-dimethyl-2,5,7-octatrien-1-ol; and their formates, acetates, propionate, isobutyrate, Butyrate, Isovalerianate, pentanoates, hexanoate, crotonate, tiglinates, 3-methyl-2-butenoates thereof; the acyclic Terpenaldehyde and ketones such as geranial; neral; citronellal; 7-hydroxy-3,7-dimethyloctanal; 7-methoxy-3,7-dimethyloctanal; 2,6,10-trimethyl-9-undecenal; geranyl acetone; and the dimethyl and diethyl acetals of geranial, neral, 7-hydroxy-3,7-dimethyloctanal; the cyclic terpene alcohols such as Menthol; isopulegol; alpha-terpineol; Terpinenol-4; Menthane-8-ol; Menthane-1-ol; Menthane-7-ol; borneol; Isobomeol; linalool; monopoly; cedrol; ambrinol; Vetyverol; guaiol; as well as their formates, acetates, propionates, isobutyrates, butyrates, isovalerates, pentanoates, hexanoates, crotonates, tiglinates, 3-methyl-2-butenoates; the cyclic terpene aldehydes and ketones such as menthone; menthone; 8-mercaptomenthan-3-one; carvone; camphor; fenchon; alpha-ionone; beta-ionone; Alphan-methyl ionone; beta-n-methylionone; alpha-isomethylionone; beta-isomethylionone; alpha-irone; alpha-damascone; beta-damascone; beta-damascenone; delta-damascone; gamma-damascone; 1- (2,4,4-trimethyl-2-cyclohexen-1-yl) -2-buten-1-one; 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 (methyl cedryl ketone); the cyclic alcohols such as 4-tert-butylcyclohexanol; 3,3,5-trimethylcyclohexanol; 3-isocamphylcyclohexanol; 2,6,9-trimethyl-Z2, Z5, E9-cyclododecatrien-1-ol; 2-isobutyl-4-methyl tetrahydro-2H-pyran-4-ol; the cycloaliphatic alcohols such as alpha, 3,3-trimethylcyclohexylmethanol; 2-methyl-4- (2,2,3-trimethyl-3-cyclopent-1-yl) butanol; 2-methyl-4- (2,2,3-trimethyl-3-cyclopent-1-yl) -2-buten-1-ol; 2-ethyl-4- (2,2,3-trimethyl-3-cyclopent-1-yl) -2-buten-1-ol; 3-methyl-5- (2,2,3-trimethyl-3-cyclopent-1-yl) pentan-2-ol; 3-methyl-5- (2,2,3-trimethyl-3-cyclopent-1-yl) -4-penten-2-ol; 3,3-Dimethyl-5- (2,2,3-trimethyl-3-cyclopent-1-yl) -4-penten-2-ol; 1- (2,2,6-trimethylcyclohexyl) pentan-3-ol; 1- (2,2,6-trimethylcyclohexyl) hexan-3-ol; the cyclic and cycloaliphatic ethers such as cineol; cedryl methyl ether; cyclododecyl; (Ethoxymethoxy) cyclododecane; alpha-Cedrenepoxid; 3a, 6,6,9a-tetramethyl-dodecahydronaphtho [2,1-b] furan; 3a-ethyl-6,6,9a-trimethyldodecahydronaphtho [2,1-b] furan; 1,5,9-trimethyl-13-oxabicyclo [10.1.0] trideca-4,8-diene; rose oxide; 2- (2,4-dimethyl-3-cyclohexen-1-yl) -5-methyl-5- (1-methylpropyl) -1,3-dioxane; the cyclic ketones such as 4-tert.-butylcyclohexanone; 2,2,5-trimethyl-5-pentylcyclopentanone; 2-heptylcyclopentanone; 2-pentylcyclopentanone; 2-hydroxy-3-methyl-2-cyclopenten-1-one; 3-methyl-cis-2-penten-1-yl-2-cyclopenten-1-one; 3-methyl-2-pentyl-2-cyclopenten-1-one; 3-methyl-4-cyclopentadecenone; 3-methyl-5-cyclopentadecenone; 3-methylcyclopentadecanone; 4- (1-ethoxyvinyl) -3,3,5,5-tetramethylcyclohexanone; 4-tert.-pentylcyclohexanone; 5-cyclohexadecen-1-one; 6,7-Dihydro-1,1,2,3,3-pentamethyl-4 (5H) -indanon; 5-cyclohexadecen-1-one; 8-cyclohexadecen-1-one; 9-cycloheptadecen-1-one; cyclopentadecanone; the cycloaliphatic aldehydes such as 2,4-dimethyl-3-cyclohexene carbaldehyde; 2-methyl-4- (2,2,6-trimethyl-cyclohexen-1-yl) -2-butenal; 4- (4-hydroxy-4-methylpentyl) -3-cyclohexene carbaldehyde; 4- (4-methyl-3-penten-1-yl) -3-cyclohexene carbaldehyde; the cycloaliphatic ketones such. B. 1- (3,3-dimethylcyclohexyl) -4-penten-1-one; 1- (5,5-dimethyl-1-cyclohexen-1-yl) -4-penten-1-one; 2,3,8,8-tetramethyl-1,2,3,4,5,6,7,8-octahydro-2-naphtalenylmethylketon; Methyl-2,6,10-trimethyl-2,5,9-cyclododecatrienylketon; tert-butyl (2,4-dimethyl-3-cyclohexen-1-yl) ketone; the ester of cyclic alcohols such as 2-tert-butylcyclohexyl acetate; 4-tert-butylcyclohexyl acetate; 2-tert-pentylcyclohexyl acetate; 4-tert-pentylcyclohexyl acetate; Decahydro-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, resp. 6-indenyl acetate; 4,7-Methano-3a, 4,5,6,7,7a-hexahydro-5, resp. 6-indenylpropionat; 4,7-Methano-3a, 4,5,6,7,7a-hexahydro-5, resp. 6-indenylisobutyrat; 4,7-Methanooctahydro-5, resp. 6-indenyl acetate; the esters of cycloaliphatic carboxylic acids such as. B. Allyl 3-cyclohexylpropionate; Allylcyclohexyloxyacetat; methyldihydrojasmonate; methyl jasmonate; Methyl-2-hexyl-3-oxocyclopentanecarboxylate; Ethyl 2-ethyl-6,6-dimethyl-2-cyclohexenecarboxylate; Ethyl 2,3,6,6-tetramethyl-2-cyclohexenecarboxylate; Ethyl-2-methyl-1,3-dioxolan-2-acetate; the aromatic hydrocarbons such. B. Styrene and diphenylmethane; the araliphatic alcohols such as benzyl alcohol; 1-phenylethyl; 2-phenylethyl; 3-phenylpropanol; 2-phenylpropanol; 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-1-ol; 4-methoxybenzyl; 1- (4-isopropylphenyl) ethanol; the ester of araliphatic alcohols and aliphatic carboxylic acids such as benzyl acetate; benzylpropionate; benzyl isobutyrate; Benzylisovalerianat; 2-phenylethyl acetate; 2-phenylethyl propionate; 2-Phenylethylisobutyrat; 2-Phenylethylisovalerianat; 1-phenylethyl acetate; alpha-Trichlormethylbenzylacetat; alpha, alpha-Dimethylphenylethylacetat; alpha, alpha-Dimethylphenylethylbutyrat; cinnamyl; 2-phenoxyethyl isobutyrate; 4-methoxybenzyl acetate; the araliphatic ethers such as 2-phenylethyl; 2-Phenylethylisoamylether; 2-phenylethyl-1-ethoxyethyl ether; phenylacetaldehyde; phenylacetaldehyde; Hydratropaaldehyddimethylacetal; Phenylacetaldehydglycerinacetal; 2,4,6-trimethyl-4-phenyl-1,3-dioxane; 4,4a, 5,9b-tetrahydroindeno [1,2-d] -m-dioxin; 4,4a, 5,9b-tetrahydro-2,4-dimethylindeno [1,2-d] -m-dioxin; the aromatic and araliphatic aldehydes such as benzaldehyde; phenylacetaldehyde; 3-phenylpropanal; Hydratropaaldehyd; 4-methylbenzaldehyde; 4-methylphenylacetaldehyde; 3- (4-ethylphenyl) -2,2-dimethylpropanal; 2-methyl-3- (4-isopropylphenyl) propanal; propanal, 2-methyl-3- (4-tert-butylphenyl); 3- (4-tert-butylphenyl) propanal; cinnamic aldehyde; alpha-Butylzimtaldehyd; alpha-amyl cinnamic aldehyde; alpha-hexylcinnamaldehyde; 3-methyl-5-phenylpentanal; 4-methoxybenzaldehyde; 4-Hydroxy-3-methoxybenzaldehyde; 4-hydroxy-3-ethoxybenzaldehyde; 3,4-methylenedioxybenzaldehyde; 3,4-Dirnethoxybenzaldehyd; 2-methyl-3- (4-methoxyphenyl) propanal; 2-methyl-3- (4-methylenedioxyphenyl) propanal; the aromatic and araliphatic ketones such as acetophenone; 4-methylacetophenone; 4-methoxyacetophenone; 4-tert-butyl-2,6-dimethylacetophenone; 4-phenyl-2-butanone; 4- (4-hydroxyphenyl) -2-butanone; 1- (2-naphthalenyl) ethanone; benzophenone; 1,1,2,3,3,6-hexamethyl-5-indanyl methyl ketone; 6-tert-butyl-1,1-dimethyl-4-indanyl methyl ketone; 1- [2,3-dihydro-1,1,2,6-tetramethyl-3- (1-methylethyl) -1H-5-indenyl] ethanone; 5 ', 6', 7 ', 8'-tetrahydro-3', 5 ', 5', 6 ', 8', 8'-hexa- methyl-2-acetonaphthone; the aromatic and araliphatic carboxylic acids and their esters such as benzoic acid; phenylacetic acid; methylbenzoate; ethyl benzoate; hexyl benzoate; Benzyl benzoate; methyl phenylacetate; ethyl phenylacetate; geranyl phenylacetate; Phenylethyl phenylacetate; Methylcinnmat; ethylcinnamate; Benzyl; Phenylethylcinnamat; cinnamyl cinnamate; allyl phenoxyacetate; methyl salicylate; isoamyl; hexyl salicylate; cyclohexyl; Cis-3-hexenyl salicylate; benzyl; phenylethyl; Methyl-2,4-dihydroxy-3,6-dimethylbenzoate; Ethyl 3-phenylglycidate; Ethyl-3-methyl-3-phenylglycidate; the nitrogen-containing aromatic compounds such as 2,4,6-trinitro-1,3-dimethyl-5-tert.-butylbenzene; 3,5-dinitro-2,6-dimethyl-4-tert.-butylacetophenone; cinnamic acid; 5-phenyl-3-methyl-2-pentensäurenitril; 5-phenyl-3-methylpentansäurenitril; methyl anthranilate; Methyl N-methylanthranilate; Schiff's bases of methyl anthranilate with 7-hydroxy-3,7-dimethyloctanal, 2-methyl-3- (4-tert-butylphenyl) propanal or 2,4-dimethyl-3-cyclohexene carbaldehyde; 6-Isopropyl; 6-Isobutylchinolin; 6-sec.-butylquinoline; indole; skatol; 2-methoxy-3-isopropylpyrazine; 2-isobutyl-3-methoxypyrazine; the phenols, Phenyl ethers and phenyl esters such as estragole; anethole; eugenol; Eugenylmethylether; isoeugenol; Isoeugenylmethylether; thymol; carvacrol; diphenyl ether; beta-naphthyl methyl ether; beta-Naphthylethylether; beta-Naphthylisobutylether; 1,4-dimethoxybenzene; Eugenylacetat; 2-methoxy-4-methyl phenol; 2-ethoxy-5- (1-propenyl) phenol; p-Kresylphenylacetat; the heterocyclic 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; the lactones such as 1,4-octanolide; 3-methyl-1,4-octanolide; 1,4-nonanolide; 1,4-decanolide; 8-decen-1,4-olide; 1,4-undecanolide; 1,4-dodecanolide; 1,5-decanolide; 1,5-dodecanolide; 1.15 pentadecanolide; cis- and trans-11-pentadecene-1,15-olide; cis- and trans-12-peritadecene-1,15-olide; 1,16-hexadecanolide; 9-hexadecene-1,16-olide; 10-oxa-1,16-hexadecanolide; 11-oxa-1,16-hexadecanolide; 12-oxa-1,16-hexadecanolide; Ethylene-1,12-dodecanedioate; Ethylene-1,13-tridecandioat; coumarin; 2,3-dihydrocoumarin; Octahydrocoumarin.

Examples of flavors that may be part of the flavor, in addition to all the above Substances mainly the following classes: Aliphatic esters (saturated and unsaturated) eg Ethyl butyrate, allyl capronate; aromatic esters, for example Benzyl acetate, methyl salicylate; organic aliphatic acids (saturated and unsaturated) eg Butyric acid, acetic acid, caproic acid; organic aromatic acids; aliphatic alcohols (saturated and unsaturated) eg Ethanol, propylene glycol, octenol; cyclic alcohols, for example Menthol; aromatic alcohols, for example benzyl alcohol; aliphatic aldehydes (saturated and unsaturated) eg Acetaldehyde, nonadienal; aromatic aldehydes eg benzaldehyde; Ketones eg menthone; cyclic ethers, for example 4-hydroxy-5-methyl furanone; aromatic ethers, for example p-methoxybenzaldehyde, guaiacol; Phenol ethers, for example Methoxyvinylphenol; Acetals, for example acetaldehyde; Lactones eg gamma-decalactone; Terpene eg Limonene, linalool, terpinene, terpineol, citral (geranial and neral); Sulfides eg dimethyl sulfide; Thiols eg Methylfuranthiol; Disulfides eg Difurfuryldisulfid; Pyrazines eg Methylpyrazine, acetylpyrazine.

The aroma particles may contain nutritionally active substances or substance mixtures (nutraceuticals). Examples include panthenol, pantothenic acid, essential fatty acids, vitamin A and derivatives, carotenes, vitamin C (ascorbic acid), vitamin E (tocopherol) and derivatives, vitamins of the B and D series such as vitamin B.₆ (Nicotinamide), Vitamin B₁₂, Vitamin D₁, 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 , Docosahexaenoic acid and its derivatives, bisabolol, chloramphenicol, caffeine, capsaicin, prostaglandins, thymol, camphor, extracts or other products of plant and animal origin, eg Evening primrose oil, borage oil or currant seed oil, fish oils, cod liver oil, ceramides and ceramide-like compounds. Plant extracts such. B. Arnica, aloe, bearded lichen, ivy, stinging nettle, ginseng, henna, chamomile, calendula, rosemary, sage, horsetail or thyme. Oils such as apricot oil, avocado oil, babassu oil, cottonseed oil, borage oil, thistle oil, peanut oil, gamma-oryzanol, rose hip oil, hemp oil, hazelnut oil, currant seed oil, jojoba oil, cherry oil, salmon oil, linseed oil, corn oil, macadamia nut oil, almond oil, evening primrose oil, mink oil, olive oil, pecan oil, Peach kernel oil, pistachio kernel oil, rapeseed oil, rice germ 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 of the invention may contain other substances such as emulsifiers, dyes, antioxidants, stabilizers, UV filters, vitamins and other ingredients commonly used in the food, cosmetics or fragrance industry.

Suitable antioxidants are, for example, amino acids (eg Glycine, histidine, tyrosine, tryptophan) and their derivatives, imidazoles (eg Urocaninic acid) and its derivatives, peptides such as D, L-carnosine, D-camosine, L-carnosine and their derivatives (eg Anserine), carotenoids, carotenes (eg α-carotene, β-carotene, lycopene) and their derivatives, lipoic acid and its derivatives (eg Dihydrolipoic acid), aurothioglucose, propylthiouracil and other thiols (eg Thioredoxin, glutathione, cysteine, cystine, cystamine and their glycosyl, N-acetyl, methyl, ethyl, propyl, amyl, butyl and lauryl, palmitoyl, oleyl, γ-linoleyl, cholesteryl , Glyceryl and Oligoglycerylester) and their salts, Dilaurylthiodipropionat, Distearylthiodipropionat, thiodipropionic acid and its derivatives (esters, ethers, peptides, lipids, nucleotides, nucleosides and salts) and Sulfoximinverbindungen (eg Buthioninsulfoximine, Homocysteinsulfoximin, Buthioninsulfone, penta-, hexa-, Heptathioninsulfoximin) in very low tolerated dosages (eg pmol to μmol / kg), furthermore (metal) chelators (eg α-hydroxy fatty acids, palmitic acid, phytic acid, lactoferrin), α-hydroxy acids (eg Citric acid, lactic acid, malic acid), humic acid, bile acid, bile extracts, bilirubin, biliverdin, EDTA, EGTA and their derivatives, unsaturated fatty acids and their derivatives (eg γ-linolenic acid, linoleic acid, oleic acid), folic acid and its derivatives, ubiquinone and ubiquinol and their derivatives, vitamin C and derivatives (eg Ascorbyl palmitate, Mg - ascorbyl phosphate, ascorbyl acetate), tocopherols and derivatives (eg Vitamin E acetate), vitamin A and derivatives (vitamin A palmitate) and benzylic resin, rutinic acid and derivatives thereof, ferulic acid and its derivatives, butylhydroxytoluene, butylated hydroxyanisole, nordihydroguaiacetic acid, nordihydroguiaretic acid, trihydroxybutyrophenone, uric acid and its derivatives, mannose and derivatives thereof , Zinc and its derivatives (eg Zno, ZnSO₄) Selenium and its derivatives (eg selenium methionine), stilbenes and their derivatives (eg stilbene oxide, trans-stilbene oxide) and the inventively suitable derivatives (salts, esters, ethers, sugars, nucleotides, nucleosides, peptides and lipids) of these active substances.

Suitable sunscreen agents are, for example organic UV absorbers from the class of 4-aminobenzoic acid and derivatives, Salicylic acid derivatives, Benzophenone derivatives, Dibenzoylmethane derivatives, diphenyl, 3-imidazol-4-yl-acrylic acid and its esters, Benzofuran derivatives, Benzylidene malonate derivatives, polymeric UV absorbers, containing one or more silicon-organic radicals, Cinnamic acid derivatives, Camphor derivatives, Trianilino-s-triazine derivatives, 2-hydroxyphenylbenzotriazole derivatives, 2-phenylbenzimidazole-5-sulfonic acid and its salts, anthranilate, Benzotriazole derivatives.

Suitable cooling substances are, for example, 1-menthol, menthone-glycerol acetal, menthyl lactate, substituted menthyl 3-carboxamides (eg Menthyl-3-carboxylic acid N-ethylamide), 2-isopropyl-N, 2,3-trimethylbutanamide, substituted cyclohexanecarboxamides, 3-menthoxypropane-1,2-diol, 2-hydroxyethylmenthylcarbonate, 2-hydroxypropylmenthylcarbonate, N-acetylglycine-menthylester, menthylhydroxycarboxylic acid ester ( eg Menthyl 3-hydroxybutyrate), monomenthyl succinate 2-mercaptocyclodecanone, menthyl 2-pyrrolidin-5-one carboxylate.

The melts obtainable by the process according to the invention are still flowable so that the melt can be applied through small openings at reasonable temperatures and not too high extrusion pressure, without leading to undesirable aroma losses. The melt discharged from the extruder allows effective head granulation with virtually no cutting losses. Cut losses are understood as meaning those aroma particles which are not in the desired particle size fraction.

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

The openings at the extruder exit, through which the melt is discharged, can have any shape and size. Preferred are round openings with 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 resulting flavor particles have a bulk density of 0.5 to 1.5 kg / l, preferably from 0.7 to 0.9 kg / l.

In the present invention, head granulation of the melt discharged from the extruder in the flowable, not yet solidified state is carried out in the immediate vicinity of the extruder exit. For this it is irrelevant in which way the comminution is made. So the crushing can be done by knives, wires or other cutting tool. The direction of movement of the cutting tools can be performed vertically, horizontally or in both directions as well as rotating.

The head granulation of the melt according to the invention makes it possible to produce a homogeneous product having a narrow, controlled particle size distribution and at the same time substantially eliminates the formation of undesired dusty fines, down to less than 2% by weight.

For example, the process according to the invention can be carried out in the following stages:<ol id="ol0001" ol-style=""><li>a. Melt the matrix A suitable dry matrix containing 30 to 70 wt .-% carbohydrate polymers is prepared and melted by heating to 80 to 120 ° C, preferably at 90 to 100 ° C, in an extruder. A double-shaft extruder with several temperature zones is preferably used for this, eg with the settings temperature 1. zone 75 ° C., temperature 2. zone 90 ° C., temperature 3. zone 40 ° C., temperature nozzle, 100 to 120 ° C. depending on Pressure and throughput.</li><li>b. Emulsify the aroma into the dry mixture The flavor, which may additionally contain a suitable emulsifier and other ingredients, is added at a dosage of preferably 1 to 25, preferably 3 to 10, wt .-% based on the dry mix via a pump continuously in the front extruder section. The extruder tools ensure the emulsification of the aroma and any other ingredients present in the melt. By heating the casings and the friction heat of the screw rotations, the melting of the driers is controlled. By a suitable screw configuration, the degree of filling and the residence time of the mixtures is controlled in the extruder. With the help of the screw speed, the degree of filling, the residence time, the mixing efficiency, the frictional heat generated and the material pressure can be influenced.</li><li>c. Output from the extruder To shape the strands after the opening, the melt must be cooled. This is preferably realized by concentric blowing of the perforated plate with cold air. Care must be taken to ensure uniform temperature control of the opening. A minimum pressure of 20 bar must be established in front of the nozzle to ensure even discharge without pulsation. The ideal pressure range is between 35 and 55 bar. The liquid aroma may be added only in the cooled area of ​​the extruder, as it may otherwise lead to the backwater or boiling of the easy leavers. The product temperature in front of the nozzle should, according to experience, be between 94 and 105 ° C. If the temperature is too low, the viscosity of the melt and the material pressure increase, whereby only a small power can be driven. If the temperature is too high, the exiting strands become too soft and sticky, making granulation impossible. The nozzles must be conical and have the smoothest possible surface within the channels. A coated outer skin increases the life of the nozzle plates.</li><li>d. Formation of the aroma particles The shredding of the strands is still in the solidification phase by a Kopfgranulierung. For this purpose, a gas-tight design of the head granulation is preferably used with rotating cutting knives, which takes place directly at the exit of the extruder. Continuous speed control of the head granulation allows adjustment of the particle length depending on the solids throughput. For a smooth cut, the knife shank of the granulator should be flexible and mounted on springs. The knife blades must rest smoothly on the nozzle plate. The speed of the blades should be between 2500 and 3000 rpm. lie. The high cutting speeds produce a cooling effect through the rotation, which is needed for a consistently good cut. The knife blades themselves can have a metal thickness of 0.5 to 1.0 mm.</li></ol>

The release of the flavors from the flavor particles can usually be by moisture, water, temperature, or combinations thereof.

The aroma particles according to the invention can be used, for example, for flavoring food products or oral hygiene products, such as instant beverage powders, teas, soup or sauce powders, sweets, chewing gums, toothpastes, mouthgels, chewing tablets or chewy candies.

The aroma particles according to the invention can be used, for example, for the flavoring of pharmaceuticals and pharmaceutical formulations such as lozenges, lozenges, chewy candies, chewable tablets, tablets for dissolution in water or infusion formulations.

The aroma particles according to the invention can be used, for example, for the aromatization of consumer goods such as cosmetics, soaps, detergents, detergents, room fragrances, hygiene or household products.

<u style="single">Examples:</u>

<u style="single">Preparation Examples:</u>

<u style="single">example 1</u>

Production of lemon flavored particles

A suitable carbohydrate mixture is melted in a twin-screw extruder from Togum of the TO-EX 45 type with nine housing blocks and several zones which can be separately heated with the following operating conditions:<ul id="ul0001" list-style="dash" compact="compact"><li>Heating temperature 1st zone 75 ° C</li><li>Heating temperature 2nd zone 90 ° C</li><li>Heating temperature 3. Zone 40 ° C</li><li>Heating temperature Nozzle 100 to 120 ° C depending on pressure and flow rate</li><li>Product temperature inlet 1st zone room temperature</li><li>Product temperature inlet 2nd zone 60 ° C</li><li>Product temperature inlet 3. Zone 120 ° C</li><li>Product temperature inlet nozzle 110 ° C</li><li>Product temperature inlet 1st zone eg 96 ° C (90 to 110 ° C)</li><li>Speed ​​100 rpm</li><li>Throughput dry matter 30 kg / h</li><li>Throughput lemon flavor 1.8 kg / h</li></ul>

The carbohydrate mixture (not according to the invention) consists of the raw materials Glucidex IT 47 W ex wheat (Fa. Roquette; Monosaccharides 0.7%, disaccharides 56.3%, trisaccharides 18.7%, tetrasaccharides 1.8%, oligosaccharides from the pentasaccharides with a molecular weight above 1000 22.5%) and maltodextrin DE 15-19 ex wheat (Fa. Cerestar, monosaccharides 0.4%, disaccharides 5.0%, trisaccharides 9.5%, tetrasaccharides 5.0%, peritasacharides 4.8%, hexasaccharides 11.4%, oligosaccharides from the heptasaccharides 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. Grünau-Illertissen, molecularly distilled monoglyceride based on palm oil, E471). It contains arithmetically 33.50% oligosaccharides greater than DP 6. The aroma, which with 3% emulsifier Tween 80 (Fa. ICI, polyoxyethylene (20) sorbitan monooleate or Polysorbate 80) is added at a dosage of, for example, 6% based on the dry mix via a template by electromechanical Kolbendosierpumpe with a pressure of about 30 to 35 bar continuously in the front extruder section. The extruder tools ensure the emulsification of the aroma in the melt.

The perforated plate is blown concentrically with cold air. Care must be taken to ensure uniform temperature control, so that no selective cooling occurs. The head granulation is gas-tight in order to avoid aroma contamination of the environment. For the production of flavor particles with nominal grain size 1 mm, 3 knives made of 0.5 mm sheet steel and one granulating plate with 600 holes with nominal diameter 0 1.0 and 1000 * 0 0.6 holes are used on concentric circles. The speed control of the head granulation for setting the granulate length is infinitely variable depending on the solids throughput. The resulting granules have a bulk density of approx. 0.8 to 0.9 kg / l. Subsequently, portions of dust or Oversized grain is removed via a double-decker screen with screen sizes 0.8 mm and 1.25 mm. The screen losses amount to less than 5% of the yield.

<u style="single">Example 2</u>

Production of passion fruit flavored particles

Another suitable formulation containing 4740 g of Glucidex maize, 3600 g of maltodextrin corn, 1400 g of spray glucose ex maize, 200 g of gum arabic and 60 g of monomult contains arithmetically 39.70% of oligosaccharides greater than DP 6. The spray glucose ex maize from Fa. Cerestar has the name C * Dry GL 01934 and consists of 11.5% monosaccharides, 40.1% disaccharides, 21.0% trisaccharides, 8.7% tetrasaccharides, 3.2% pentasaccharides, 1.0% hexasaccharides and 24, 5% oligosaccharides from the heptasaccharides. 6 % Flavor with 2% emulsifier Tween 80 are added to the front extruder section. The operating conditions of the twin-screw extruder TO-EX 45 are:<ul id="ul0002" list-style="dash" compact="compact"><li>Heating temperature 1st zone 75 ° C</li><li>Heating temperature 2nd zone 90 ° C</li><li>Heating temperature 3. Zone 40 ° C</li><li>Heating temperature Nozzle 100 to 120 ° C depending on pressure and flow rate</li><li>Product temperature inlet 1st zone room temperature</li><li>Product temperature inlet 2nd zone 60 ° C</li><li>Product temperature inlet 3. Zone 120 ° C</li><li>Product temperature inlet nozzle 110 ° C</li><li>Product temperature inlet 1st zone eg 96 ° C (90 to 110 ° C)</li><li>Speed ​​100 rpm</li><li>Throughput dry matter 30 kg / h</li><li>Throughput Passion Fruit Flavor 1.8 kg / h</li></ul>

For the production of flavor particles with nominal grain size 0.6 mm, 3 knives made of 0.5 mm sheet steel and a granulating plate with 1000 holes with nominal diameter Ø 0.6 holes are used on concentric circles. The resulting granules have a bulk density of about 0.8 to 0.9 kg / l. Subsequently, portions of dust or oversize are removed via a two-level screen with the screen sizes 0.5 mm and 1.0 mm. The screen losses amount to less than 5% of the yield.

The above two production examples show examples of embodiments of the invention. The maltodextrin DE 15-19 is to be regarded as carbohydrate polymers having an average molecular weight greater than 1000, while the two glucose syrups are on average well below a molecular weight of 1000. The procedure can be applied to any other flavors, but also to fragrance oils. Furthermore, it is possible to produce larger crown sizes up to several millimeters and smaller grain sizes up to 0.3 mm with the same procedure.

<u style="single">applications</u>

<u style="single">Example 3</u>

Teabags

Aromatization of black tea in teabags with 3% by weight lemon flavored particles (Ø 1 mm, length 1 to 2 mm). During storage of the tea, the aroma remains trapped in the granule matrix, and is released only upon brewing by dissolving the particulate matrix in hot water.

<u style="single">Example 4</u>

Instant beverage powder

Aromatization of an instant beverage powder mixture consisting of 90% by weight of sucrose, 8% by weight of citric acid, 1% by weight of further ingredients (calcium phosphate, ascorbic acid, modified cellulose, dye) and 1% by weight of yellow-colored passion fruit aroma particles (Ø 0 , 6 mm), which were prepared according to the procedure described. The mixture is characterized by a particularly good storage stability of the aroma even with small grain size. Due to the small proportion of the oxidation-sensitive passion fruit aroma on the surface of the particles, the formation of false notes (due to oxidation) is very much minimized.

<u style="single">Example 5</u>

chewing gum

Chewing gum paste is mixed with blue colored peppermint flavor particles (Ø 0.6 mm, length 0.4 mm) prepared according to the procedure described. The particles produce a special optical effect. The release of the aroma takes place mechanically when chewing.

<u style="single">Example 6</u>

Temperature-controlled fragrance release

A heating and cooling plate is mixed with undyed perfume oil particles (Ø 0.6 mm, length 0.4 mm), which were prepared by the described method. The perfume oil release is effected by heating. The release of the perfume oil can be started and stopped several times through a heating and cooling cycle until the perfume oil is completely used up.

<u style="single">Example 7</u>

Soap

A soap is mixed with undyed perfume oil particles (Ø 0.6 mm, length 0.4 mm) prepared according to the method described. The perfume oil release is effected by dissolution. The release of the perfume oil can be started and stopped several times by dissolving and drying until the soap is completely used up.