| abstract |
The present invention relates to a method for making starch encapsulated ingredients in which a mixture of starch, water, acid and encapsulation ingredient is prepared; the mixture is atomized and dried to provide encapsulates that can retain high concentrations of the encapsulated ingredient; when the encapsulated ingredient comprises oil, the invention reduces the concentration of free oil on the outside of the encapsulates and surprisingly reduces the explosiveness of the fines produced during the manufacturing process; The preferred acid is citric acid. |