METHOD OF ENCAPSULATING OILS IN A WATER-SENSITIVE MATRIX BY DRYING AN AQUEOUS EMULSION OF THE OIL CONTAINING BOTH A NON-CROSSLINKED LIPOPHILICALLY MODIFIED STARCH WHICH CROSSLINKS UPON DRYING AND A POLYHYDROXY COMPOUND

摘要

A method for encapsulating oils such as fragrance or flavoring oils in a water-sensitive cellular solid matrix, comprising drying an aqueous emulsion containing the oil to be encapsulated, a non-cross-linked lipophilically modified starch that undergoes cross-linking under the drying conditions, and a polyhydroxy compound that forms with the polysaccharide material a continuous aqueous phase in which oil is dispersible as a discontinuous phase.