REDUCTION OF ASTRINGENT TASTE OF POLYPHENOLIC COMPOSITIONS Russian patent published in 2012 - IPC A23L1/00 A23L1/30 

FIELD: food industry.

SUBSTANCE: invention relates to microencapsulated polyphenolic compositions suitable for usage in food products and beverages. The method involves production of a polyphenolic composition including polyphenolic particles and polyphenolic particles encapsulation with an encapsulating material for formation of microencapsulated polyphenolic particles enclosed by the encapsulating material. The encapsulating material layer has thickness equal to from nearly 10 to nearly 40 microns and is effective for protection of polyphenols in polyphenolic compositions from release during the normal chewing process but the encapsulating material allows polyphenols release from the polyphenolic compositions during normal digestive processes. Polyphenols released during normal digestive processes are in a bioactive form. The microencapsulated polyphenolic particles included in a food product have the astringent and bitter taste significantly reduced and have no negative effect on the organoleptic properties of the food product.

EFFECT: invention ensures microencapsulation that significantly reduces the astringent and bitter taste of polyphenolic compositions and protects such polyphenolic compositions from oxidation, fermentative degradation ingredients interaction maintaining gastroenteric bioavailability in the digestive system.

22 cl, 7 tbl, 7 ex