Preparation and use of hydrogels

• Main Authors: POPPLEWELL, LEWIS MICHAEL, QI-ZHENG, JUNE, TOTH, ADAM J, BRYANT, CORY M, HANS, KEITH, HENSON, LULU, PRINGGOSUSANTO, FRANKLIN
• Format: Patent
• Language: English; French; German
• Published: 20.02.2008
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention pertains, to a method for preparing a hydrogel in dry conditions that contains high loading of the active ingredient, preferably flavor or fragrance molecules. The hydrogel compositions are initially in solid form and preferably extruded and sized to form the desired shape and size. The actual hydrogel is formed in-situ from the uptake of water that is present in the suspending medium. The hydrogels have the following properties: - contain of up to 40% of active ingredient prior to the water uptake; - retain color and particle identity in high moisture systems; and - retain color and particle identity at elevated temperature.