METHODS OF FLAVOUR ENCAPSULATION AND MATRIX-ASSISTED CONCENTRATION OF AQUEOUS FOODS AND PRODUCTS PRODUCED THEREFROM Russian patent published in 2016 - IPC A23L27/00 A23L3/44 

FIELD: food industry.

SUBSTANCE: method of encapsulating flavour substance involves mixing of flavour substance with prolamin solution and drying mixture to produce encapsulated flavour substance in powder form. In one embodiment, flavour and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with prolamin solution, thereby initiating precipitation of prolamin and concentration of bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavour comprise bioactive components from aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

EFFECT: disclosed are methods of encapsulating taste and flavour substances.

29 cl, 11 dwg, 12 tbl