REVIEW OF PATENTS FOR ENCAPSULATION AND CONTROLLED-RELEASE OF FOOD INGREDIENTS

Extensive work is being conducted in the area of encapsulation particularly as it applies to the food industry. Many specific applications are now appearing in the patent literature. Some patents detail ingredients and the ways to most efficiently encapsulate them while other patents discuss methods or materials to be used in the encapsulation of other components. One major area in the patent literature is for the sustained or controlled release of sweeteners and flavors for chewing gum. A number of these patents will be described. Recently issued patents that apply to food ingredients will be discussed.