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Anti-caking agent for flavored products
Frito Lay North America INC.
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2010 (English)Patent (Other (popular science, discussion, etc.))
Abstract [en]

The present invention generally relates to the use of porous particles to control the release of a liquid, such as the release of a flavor in a food product. Liquid components, such as flavorants, are loaded into porous particles to form a composition. The pore diameter, pore tortuosity and loading parameters determine the characteristics of the composition and the release profile of the liquid.

Place, publisher, year, edition, pages
Frito-Lay North America, Inc., USA . , 2010. no WO2011112942A1
Keyword [en]
anticaking flavoring porous particle silica
National Category
Other Chemistry Topics
URN: urn:nbn:se:kth:diva-78122OAI: diva2:497514
US 20110223297A1

QS 2015

Available from: 2012-02-10 Created: 2012-02-07 Last updated: 2015-01-16Bibliographically approved

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Corkery, Robert W.
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