| abstract |
Edible microcapsules and a process for recovering them are disclosed. The microcapsules include a shell material that has a thermal gelation temperature within the range from about 90 DEG F. to about 160 DEG F. The encapsulated material is a food additive which is protected from degradation and loss during the processing at relatively high temperatures of food products. The invention is particularly useful for additives to liquid-based foods such as soups, stews, and sauces. |