| abstract |
An edible matrix composition that has a chewable texture and contains at least one encapsulated component that can be obtained by mixing at least one plasticizer and a milled mixture of free-flowing particles comprising at least one fat, at least one starch and at least one sugar that has elapsed mixed and heated without substantially gelling said starch. A chewable texture is obtained instead of a rigid and glassy matrix because elamidon is substantially unmanaged. However, a tasty product is obtained without destroying the heat-sensitive encapsulant because the starch debrised with ingredients comprising fat, oil and sugar and the mixture is heated to develop a high temperature taste before combining it with the heat-sensitive encapsulant. The encapsulated component can give at least one biologically active component, a nutraceutical component or a micro-organism. In preferable embodiments, the free reflux mixture is obtained by grinding cookie. The free-flowing mixture such as biscuits and plasticizer, and as oil and water, is combined with the encapsulant to obtain a moldable paste or friable dough. The moldable pulp is molded in the form of pieces or pellets that are dried to obtain a moisture content suitable for storage. The processing is carried out at temperatures low enough to avoid thermal degradation of the encapsulating encapsulant and at pressures high enough to allow the formation of coherent parts. The edible and chewable matrix composition can be used as food, incorporated into food or used as a food coating. |