EA042277B1 - DRY FLAKES WITH ACTIVE COMPONENTS - Google Patents

Description

As used herein, the term active ingredient or active substance may be any compound or substance that is desired to be delivered to a subject via the dry product described herein. The active substance includes, for example, flavor, pigment, enzyme, plant extract, vegetable oil, trace elements (vitamins, carotenoids, alkaloids (such as nicotine, methylxanthines), flavonoids), nutraceuticals, cosmetic substance or pharmaceutical substance dispersed or dried in a matrix. More than one active may be present and the active may play more than one role or function in the composition. In some embodiments, the implementation of the active substance is a biologically active compound or substance that causes a physiological or psychophysical response (change in sensation and/or perception). The active substances may be hydrophobic or hydrophilic.

With respect to the specified range, the term from to includes the endpoints of the range.

The term flake means a substantially flat dry product that has a substantially flat surface and a thickness value (i.e., a height substantially perpendicular to the plane) that is much less than the largest dimension of the substantially flat surface. The thickness is usually the smallest dimension of the dry product flakes and the width is the largest dimension of the substantially horizontal flat side of the flakes. In some embodiments, the flakes have a thickness that is at least about 5 times less (e.g., at least about 10 times less, at least about 20 times less, or at least about 50 times times less) of the largest size of the plane (width of the plane). In other words, the material has an aspect ratio (width:thickness) of at least about 5 (eg, at least about 10, at least about 20, at least about 50, and so on). Dimensions can be determined by any method used in the art, such as using electronic calipers.

With respect to a dry product, a product includes a non-crystalline material if it contains an amorphous material having a glass transition temperature (Tg) as determined, for example, by differential scanning calorimetry (DSC). If the product includes a non-crystalline material, then it will have a higher heat capacity to the glass transition temperature than a lower glass transition temperature.

The Cannabis genus includes cannabis sativa, indica, and ruderalis. Cannabis includes industrial hemp and marijuana. Hemp or cannabis extract means the raw, refined, natural or synthetic materials that usually refer to these cannabinoid-containing plants.

For example, a hemp extract may be a resin from hemp flowers. The term purified includes any degree of purification. Thus, a hemp or cannabis extract may contain, for example, more than 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 95 or even 99% cannabinoids.

The thin film belt dryer can use any type of heating source for drying and typically uses conduction, convection drying and/or infrared heat radiation. One such method is known as conductivity sensor fan dryer or CWD, whereby a wet active ingredient/carrier composition is applied to a moving belt, usually a specially designed polyester (e.g. PET) belt, over a heated, temperature controlled, usually a circulating water bath (i.e. a vent dryer with a conductivity sensor). Evaporated moisture above the belt is usually actively replaced by dry air. A vent dryer with a conductivity sensor is sometimes referred to as Refractance Window Drying™ (RWD) or Hydro-Dri™ (Cerule LLC). Other methods such as Infidri™ (Powder Pure) use infrared as a heat source, and other methods use a combination of the two.

Stabilizer means a substance which, in combination with an active ingredient and a carrier, improves the drying efficiency of the emulsion (e.g. how quickly the composition dries under given conditions), stabilizes the active substance and/or improves the emulsion (e.g. interaction of the active substance with the carrier (reduction of stickiness, improvement of dispersion , increasing the stability of the emulsion and the like)). In some embodiments, the stabilizer is a solvent other than water having a boiling point close to the drying temperature (e.g., 60 to 92°C, including ethanol or an ethanol/water mixture) or greater than 92°C (e.g., various oils, including stearic acid with a boiling point of 361°C). In some embodiments, the implementation of the stabilizer improves the delivery of the active(th) substance(s) in the end use of the flakes.

A stable dry colloid, of which the emulsion is one type, maintains the distribution of the active substance in the dry product over time. Thus, for example, if a dry material (for example, flakes) contains a hydrophobic active substance dispersed in a hydrophilic material, then the dispersion is stably emulsified, the distribution of the hydrophobic active substance changes (for example, due to oiling) by 10% or less within 6 months at 25°C (or equivalent accelerated test). A stable composition is also resistant to microgrowth and degradation and/or loss of the active substance. For hydrophilic active substances dispersed in a hydrophilic material, the resulting mixture is homogeneous.

Flavor means a concentrated natural or synthetic substance that imparts flavor to a food or beverage when added.

Carrier means an excipient which surrounds the dispersed active ingredient and carries and protects the active ingredient and releases or otherwise delivers the active ingredient to its end use. For example, the dry active/carrier must be dispersible in the final medium (eg food, water or alcoholic beverage, water, or the animal's digestive system). Thus, carriers can be selected based on the desired properties for the intended end use of the flake. Carriers can add dispersible solids and have different film-forming ability and/or emulsifying properties in a liquid matrix. The choice of carrier will depend on the intended end use of the product.

The matrix consists of a solvent, a carrier, an active substance and/or a stabilizer, usually a completely wet mixture. The solvent may be water or a combination of alcohol and water with an alcohol content of not more than 70%, juices, sugar-free juice, and other liquids.

Unless otherwise indicated, the percentages described herein are on a weight basis (wt%).

Here, a dry product and an industrial drying process for the production of a dry product from a wet mixture that contains an active ingredient, a carrier and a stabilizer are provided. The dry product can be used directly or further packaged, stabilized and/or processed. Although the exemplary dry products are in the form of flakes, the dry product may also be in the form of a sheet, particle, or powder. For example, the dry product may be made into sheets or flakes by drying and grinding into particles, powders, or other forms.

As discussed in the examples below, the process product has unexpected properties, including remarkable stability in some applications, which may result from a combination of the following dry product properties: (1) water activity, (2) glass transition temperature, (3) flake size, ( 4) water adsorption, (5) product porosity (which is related to the ability of volatile substances to escape from the product). Examples of dry products include flakes with a water-dispersible or water-soluble carrier containing an encapsulated ester, terpene, cannabinoids, cannabinoid terpenes, ester terpenes, and terpenes with curcumin or other active ingredients. The resulting dry products can be oxidatively stable, have a high active ingredient dosage, have superior volatile matter retention compared to spray dried products, and be less expensive to manufacture than comparable freeze dried products. The dry product may be non-porous and have an extremely low moisture absorption capacity and may have the taste, appearance or physical properties of the starting material. The dry product may also contain substantially or none of any lumps or granules present in the starting material. The dry product may be heat and air stable for several years (e.g., less than 10, 5, or 2% loss of active ingredient per year at ambient conditions, which can be demonstrated by extrapolation over a shorter period of time, such as a 2-week test or accelerated testing at higher temperatures using known relationships between temperature and stability of the active substance under investigation).

In FIG. 1 is a flow chart illustrating an encapsulation and drying method according to an embodiment. The active ingredient is mixed with a carrier and optionally a stabilizer (step 100). For example, the active ingredient can be dissolved in a stabilizer, a carrier can be added, and water can be added.

In some embodiments, the active ingredient may be a hydrophobic component, the optional stabilizer may be hydrophobic, and the carrier may be hydrophilic. For example, a hydrophobic active ingredient may have log(Kow) greater than 0 and less than 22, more typically 0-16. The active ingredient may also be volatile. For example, the active ingredient may have a boiling point of 20 to 200°C, 75 to 175°C, or 100 to 160°C. The active ingredient may also be non-volatile. For example, the active substance has a melting point of 20 to 200°C, 75 to 175°C or 100 to 160°C.

The active ingredient may be a terpene or terpene glycoside, a diterpene glycoside or a triterpene glycoside. For example, the terpene may be a monoterpene such as limonene, citral, menthol, menthone, camphor, citronellol, citronellal, geraniol, nerol, alpha-pinene, beta-pinene, citral, linalool, alpha-terpineol, alpha-fillanderin, sabinene, thymol, cymene or myrcene; a sesquiterpene such as beta-caryophyllene, alpha-humulene or nootkatone; diterpene such as phytol, steviol glycosides, retinol and retinal; a triterpene such as squalene, cucurbitacin, or a mogroside glycoside; or a tetraterpene such as alpha-carotene, beta-carotene, gamma-carotene, lycopene, lutein, zeaxanthin, neoxanthin, violaxanthin, flavoxanthin, alpha-cryptoxanthin and beta-cryptoxanthin; or any combination of them.

In some embodiments, the active ingredient may include raw hemp, crude extract or refined extract of hemp, one or more cannabinoids such as tetrahydrocannabinol (THC), cannabidiol (CBD), cannabinol (CBN), cannabigerol (CBG), tetrahydrocannabivarin (THCV), cannabidivarin (CBDV) or cannabichromene (CBX); or any combination of them. The cannabinoid component may optionally be a hemp extract with supercritical carbon dioxide, butane, hexane, water, ethanol, ethyl acetate, diethyl ether, methylene chloride, or isopropyl alcohol.

The active ingredient may include an ester; for example, methyl esters (eg methyl pentanoate), ethyl esters (eg ethyl butyrate, ethyl 2-methyl butyrate or ethyl hexanoate), terpene esters (eg linalyl butyrate), acetates (eg ethyl acetate, bornyl acetate or phenethyl acetate), and the like; as well as their combinations.

The active ingredient may also include flavor, carotenoid, enzyme, alkaloid (nicotine, theobromine, theophylline, caffeine), flavonol, phenolic compound (curcumin), alcoholic extract of plant material, essential oil, small molecule pharmaceutical agent, nutraceutical, vitamin, acetaldehyde, acetic acid, combinations thereof (eg complex flavor) or other active substances known in the art. You can mix more than one kind of active ingredient, and the active ingredient can be a combination of any of the above kinds of active substances or may include other active substances known in this field.

The carrier may include, for example, gum such as gum arabic, agar, starch (such as maltodextrin, corn starch, potato starch or glucomannan), inulin, sugar (such as lactose or dextrose), oligosaccharides, protein (such as whey protein or hemp protein), high-protein microalgae, fermented yeast and waste grains (waste yeast from winemaking, waste grains from beer production), yeast, grain starches, whole grain flour and defatted grain flour, vegetables/leaves, or a combination (e.g., mixture starch and gum). The carrier can be provided in hydrated form to create a wet mixture in the form of a solution, viscous solution, emulsion or suspension. The support may be hydrophilic, optionally having log(Kow) less than 0.

Optionally, the active substance can be mixed with a stabilizer. The stabilizer may optionally vary in volatility from very volatile (eg, 77.1° C.) to non-volatile, having a high boiling point (eg, 300° C. or higher). Stabilization may occur before and/or during drying, whereby some stabilizers (eg ethanol or ethyl acetate) do not

- 4 042277 will be included in the final dry product in any significant amount, since most of the stabilizer will evaporate during the drying process. Other less volatile stabilizers will be an integral part of the final dry product. For example, for a non-volatile stabilizer with a boiling point above 300°C, most of the stabilizer remains in the dry material. Yet other stabilizers (eg, some terpenes) may have an intermediate boiling point such that 10 to 90% (eg, 20-80%, 30-70%, 40-60%, or about 50%) of the stabilizer remains in the dry product. In some embodiments, the stabilizer may act as a solvent for the active ingredient and/or assist in the delivery of the active ingredient to the flake at its end use. Examples of stabilizers include ethanol, ethyl acetate, and vegetable oil (eg, soybean, corn, canola, natural or specially formulated microalgae oil (eg, Thrive™ oil from Terravia)). Optionally, the stabilizer may be an integral part of a more complex component (for example, vegetable oil in oily yeast or microalgae).

In some embodiments, when using a hydrophilic carrier such as gum arabic, the stabilizer may be more hydrophobic than the carrier.

For example, the carrier may have log(Kow) less than 0 (negative) and the stabilizer may have log(Kow) greater than 0 and optionally between 5.1 and 16. In a particular example, the stabilizer may be stearic acid, which is a non-volatile stabilizer. (for example, most of it remains in the dry product). As discussed below, unexpectedly stable compositions have been prepared using a terpene active with a stearic acid stabilizer. While stabilizers such as antioxidants can be added, they can also be omitted due to the unexpected stability of terpene active ingredient formulations prepared with or without a stearic acid stabilizer.

Any suitable ratio of carrier to active agent may be used. The ratio of carrier to active ingredient or the ratio of carrier to active ingredient plus stabilizer (active system) may be in the range of about 1:1 or more, such as about 1:2 or more, or even about 1:3 or more. Typically, the ratio of carrier to active will be about 1:250 or less (eg, about 1:100 or less; about 1:75 or less; or about 1:50 or less). In some embodiments, the carrier to active agent ratio will be 1:1 to 1:250, 1:1 to 1:20, 1:1 or 1:10, or 1:1 to 1:5. In one exemplary embodiment, the wet mixture that is dried to produce a product contains 5-50% or 5-30% (e.g. 10-50% or 10-30%) of a carrier (e.g., gum arabic and maltodextrin) and 0-30 % (eg 0.1-30% or 1-30%) stabilizer (eg stearic acid), wet weight. In a particular embodiment, the wet blend contains 19.2% (wet weight) gum arabic and 15.3% maltodextrin as carrier, 7.1% active, and 0.07% wet weight stearic acid as stabilizer. The rest may be water. In this example, the dry weight ratio is: 35.2% gum arabic, 44.3% maltodextrin, 16.3% active, 0.16% stabilizer.

An emulsifier may be included in addition to the active agent, carrier and optional stabilizer. Any of the various emulsifiers used in the food industry can be used in the compositions. Non-limiting examples include lecithin, polysorbates, egg yolk, and sodium stearolyl lactylate.

The active ingredient, stabilizer and carrier are combined in any suitable manner such as blending, kneading or emulsifying in any order (step 110). The carrier may be pre-mixed with water. Optionally, the active agent is pre-solubilized or otherwise mixed with a stabilizer. The active/stabilizer mixture can be slowly added to the moistened carrier and blended, blended or emulsified. Optionally, additional water may be added to the active/stabilizer/carrier mixture. As a result, an oil-in-water emulsion with a droplet size of 0.01 to 20 microns can be obtained. In an embodiment, the active ingredient may contain 0.0001 wt.% or more (for example, about 1 wt.% or more, about 5 wt.% or more, about 10 wt.% or more, about 20 wt.% or more, about 30 wt.% or more) of the wet mixture.

After mixing the components to form a wet mixture, the mixture is spread or otherwise fed onto a belt of a thin film belt dryer/vent dryer with a conductivity sensor (step 120). The distribution can be carried out, for example, using a sprayer or a scraper. Thin film dryers are sold for example by G3 dryer of Modesto, California and Flanders Food in Belgium. The water baths of the dryer can be set to a temperature in the range of 60 to 92°C, 65 to 87°C or 70 to 85°C and optionally the dry product is cooled (eg to 11-21°C).

Drying is continued until a dry product is obtained, usually in the form of a sheet or flakes. For example, a dry sheet (such as belt width) can be obtained on a belt, crushed with the sharp edge of a knife blade, and collected. In some cases, flakes are formed during drying without going through the leaf stage. The film or flakes may have a moisture content of less than 7% (for example, 2-6%, 2-5% or 3-5%) and a water activity of 0.1 to

- 5 042277

0.7, 0.1 to 0.4, or 0.15 to 0.6. Water activity can be determined, for example, using the Novaseina R.T.D. 502 (Novaseina, Pfapfikkion, Switzerland).

Dry material can be collected from the belt (step 130) and further processed or packaged (step 140). Optionally, large pieces of material (eg, sheet-like pieces) are removed from the belt and ground to form flakes or other particles of the desired size. Flakes or particles of any size can be prepared. For some applications, the flakes or particles can be limited to a circle with a diameter of 6 to 20 mm (for example, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 mm). For a collection of flakes or particles, the average number or most of the flakes or particles can be limited to a circle with a diameter of 6 to 20 mm (for example, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18 , 19 or 20 mm). For other applications, smaller flakes or particles may be required (eg, flakes or particles that can be limited to a circle with a diameter of less than 6 mm, where the average number or most of the flakes or particles in the aggregate are of this size). The flakes may be irregular in shape and may be, for example, 1-12 mm long, 1-6 mm wide and less than 1 mm thick. Optionally, the floc may be non-porous (porosity is often associated with volatile matter loss, ie the more porous the greater the volatile matter loss).

As shown in the supporting data micrographs of the examples, the flakes or particles may have globules dispersed or otherwise incorporated into the carrier. The globules may contain a hydrophobic active, optionally mixed with a hydrophobic and optionally solvating stabilizer. Alternatively, the flake may contain a hydrophobic active mixed with a hydrophilic stabilizer. The dry product obtained by the method of FIG. 1 may have unique properties compared to other materials obtained by thin film drying (conductivity/IR), freeze drying, or spray drying. In an embodiment, the dry product may have one, more than one, or all of the following properties:

(a) the dry product has a glass transition temperature of 40.5 to 80.0°C with a water activity of 0.23 to 0.24 and optionally a glass transition temperature of 51.7 to 68.8°C with a water activity of 0 .23 to 0.24 by differential scanning calorimetry;

(b) the dry product is flakes that appear shiny, glossy, sparkling, or iridescent when compared to a comparable spray-dried composition, as determined by the Human Sensory Panel; and an average gloss measurement value of more than 1.9 at an angle of 60°;

(c) the active component is dispersed in globules included in the carrier and/or the remaining non-volatile stabilizer, where the dry product contains 0.1-71%, optionally 1-42 wt.% or 20-40 wt.% of the active substance in terms of weight dry product;

(d) the active ingredient is dispersed in globules included in the carrier, the globules are between 100 nm and 500 microns in diameter, preferably less than 500, 100, 50, 20, 15 or 10 microns (e.g. 0.01-20 microns) in diameter ( ie most of the globules (by number) are less than 500, 100, 50, 20, 15 or 10 microns in diameter (eg 0.01-20 microns) as measured by electron microscopy);

(e) the dry product absorbs less than 25%, alternatively 20%, 10% water by weight when exposed to the vapors of an excess magnesium chloride solution (32% relative humidity) in a sealed container for 1 week; and less than 50%, alternatively 40%, 30% water by mass when exposed to saturated sodium sulfate solution vapor (81% relative humidity) in an airtight container for 1 week;

(f) the dry product is a flake 0.07 to 1000 microns thick, alternatively 10 to 1000 microns thick (eg about 10 to 1000 microns thick); and (g) the dry product is a flake, where the average flake size is 0.1-200 mm and can often be limited to a circumference of about 0.6 to 20 mm.

In one embodiment, the dry product contains, by wet weight, 10-30% of the carrier (eg, gums) and 1-20% of the combined active ingredient and stabilizer. In another embodiment, there are flakes with a final dry weight of 1 to 46% (w/w) (e.g., 1% to 30% (w/w)) of hemp extract, 54-96% (w/w). wt.) Arabic gum and from 0 to 46% (wt./wt.) (for example, from 1 to 46% (wt./wt.)) added terpene. In a particular embodiment, the terpene is myrcene. In one embodiment, the dry product may contain 10-30% or 20-40% hemp oil, 50-90% (e.g., 54-80% or 56-86%) gum arabic, and/or 1 to 10 percent myrcene or other terpene. In another embodiment, the dry product may contain 2237% hemp oil, 60-75% gum arabic, and/or 1 to 5 percent myrcene or other terpene. For example, a dry product may contain 25% or 27% hemp oil, 67% or 70% gum arabic, 3% or 4% myrcene, and 3% water.

The dry product can be used directly or as a component in any kind of compositions including beverages and foods. Such compositions include, for example, dry mixes, liquid beverages, baked goods, tablets, capsules, pouches or pouches (e.g. fabric or paper pouches or pouches, e.g. for immersion in a liquid or for oral consumption, e.g. providing release of the active substance), toothpaste, dry mixes (beverages, baked goods and the like), mouthwash and/or lotions/creams, seasoning mixes, hot sauces with fillers, tablets, capsules or other granules, chewing gum, dressings/spices, most of which can take advantage of the flake release properties. These properties are the result of the flocculation process (matrix composition, flake size, glass transition temperature, porosity, water activity). The slow release in the lotion allows the heat of the user's hands to dissolve the flakes in the aqueous phase of the lotion, whereby the flakes release the active ingredient and thus it can be absorbed into the skin. For slow release tablets, the user's gastric juice dissolves the tablet and the flakes within the tablet are absorbed into the digestive tract. In addition, there is a rapid release of the flakes in the mouth when the flakes are in a pouch intended to be held in the mouth or a tablet intended to be dissolved in the mouth. The delivery of actives is faster than expected for a fat-soluble active, as determined using consumer psychophysical response monitoring. The flakes can also be packaged for use in dry mixed drinks, including tea bags (i.e. placed in a submersible filter media). Optionally, the flakes in the tea bag dissolve in water (hot, warm, or cold), but the active ingredient, when placed in the application, remains dispersed and does not smear because it is a stable colloidal dispersion (of which an emulsion is one form) upon rehydration.

The dry product obtained by the method of FIG. 1 may have unique properties compared to other materials obtained by thin film drying (conductivity/IR), freeze drying, or spray drying. The dry product may have one, more than one or all of the following properties:

(a) the dry product has a glass transition temperature of 40.5 to 80.0°C with a water activity of 0.23 to 0.24 and optionally a glass transition temperature of 51.7 to 68.8°C with a water activity of 0 .23 to 0.24 by differential scanning calorimetry;

(b) the dry product is flakes that appear shiny, glossy, sparkling, or iridescent when compared to a comparable spray-dried composition, as determined by the Human Sensory Panel; and an average gloss measurement value of more than 1.9 at an angle of 60°;

(c) the active component is dispersed in globules included in the carrier and/or the remaining non-volatile stabilizer, where the dry product contains 0.1-71 wt.%, 1-50 wt.%, 1-42 wt.% or 20-40 wt. .% of the active substance, calculated on the weight of the dry product;

(d) the active ingredient is dispersed in globules included in the carrier, globules 100 nm - 500 µm, preferably less than 500, 100, 50, 20, 15 or 10 microns (e.g. 0.01-20 microns) in diameter (i.e. most of the globules (by number) are less than 500, 100, 50, 20, 15 or 10 microns (eg 0.01-20 microns) in diameter which is less than the micron size as measured by electron microscopy);

(e) the dry product absorbs less than 25%, alternatively 20%, 10% water by weight when exposed to the vapors of an excess magnesium chloride solution (32% relative humidity) in a sealed container for 1 week; and less than 50%, alternatively 40%, 30% water by mass when exposed to saturated sodium sulfate solution vapor (81% relative humidity) in an airtight container for 1 week;

(f) the dry product is a flake with a thickness of 0.07 to 1000 microns, a thickness of about 1 to 2500 microns (eg, a thickness of about 10 to 1000 microns); and (g) the dry product is a flake with an average size of 0.1-200 mm, sometimes limited to a circumference of about 0.6 to 20 mm (eg, about 6 to 20 mm).

In an embodiment, a dry product is obtained which contains, by wet weight, 10-30% carrier (eg gum) and 1-20% combined active ingredient and stabilizer. In another embodiment, there is a flake with a final dry weight of 1 to 46% (w/w) (e.g., 1 to 30% (w/w)) of hemp extract, 54-96% (w/w .) gum arabic and 0 to 46% (w/w) (eg 1 to 46% (w/w)) added terpene. In a particular embodiment, the terpene is myrcene. In one embodiment, the dry product may contain 10-30% or 20-40% hemp oil, 50-90% (e.g., 54-80% or 56-86%) gum arabic, and/or 1 to 10 percent myrcene or other terpene. In another embodiment, the dry flake product may contain 22-37% hemp oil, 60-75% gum arabic, and/or 1 to 5 percent myrcene or other terpene. For example, a dry product (such as dry cereal) may contain 25% or 27% hemp oil, 67% or 70% gum arabic, 3% or 4% myrcene, and 3% water.

The dry product can be formulated into a tablet, capsule, sachet, mouth rinse, toothpaste, food/drink (baking, drink, and the like) and/or lotion using known methods and optional excipients. The tablet, capsule, or lotion may be administered by the subject. In the case of medical use, the subject may require the active ingredient. Dry product may contain cannabinoid, carrier and stabilizer as described

- 7 042277 above. When preparing a composition for topical use, such as a cream or lotion, the composition can be applied to the skin. In some cases, including when using a cannabinoid and a terpene, the active ingredient may be adsorbed in the mouth via a flake-containing sachet or dry mix drink. The active substance is absorbed and the consumer experiences a psychophysical reaction to the active substance in 15-30 minutes, shorter than the usual 1.5-2 hours for an active substance in non-flake form.

The following examples further illustrate the invention, but are of course not to be construed as limiting its scope.

According to another embodiment of the present invention, the pureed food product, plant material or other material to be dried is mixed with a carrier and/or a volatile/hydrophilic stabilizer such as ethanol or ethyl acetate and subjected to a drying process on a thin film belt dryer. The starting material may contain an enzyme that causes discoloration (eg, browning), oxidation or flavor deterioration in the starting material that occurs before or during drying. Optionally, the puree is mixed with the flavor prior to drying. The volatile/hydrophilic stabilizer may be an ethanol-water mixture (e.g., about 6-95%, about 6-35%, about 10-45%, about 15-40%, or about 20-40% ethanol) or may be formed by fermentation of the starting material. Optionally, the starting material is a colored plant material. Optionally, the starting material contains less than 3% ethanol prior to the addition of ethanol as a volatile/hydrophilic stabilizer. The starting material may, for example, be macerated in an ethanol-water mixture. The macerated material is then dried using a thin film belt dryer to obtain a dry product (eg flakes). Surprisingly, a more natural color (eg green vegetable/chlorophyll color) can be obtained if the starting material is spray dried, freeze dried or CDW dried without a volatile/hydrophilic stabilizer.

Upon receipt of such a composition, the water baths of the vent dryer with a conductivity sensor can be set to a temperature in the range of about 60-92°C, about 65-87°C, or about 70-85°C and cooled to remove dry product to about 15-21°C. . The range of ethanol content may be from about 1 to 50%, or from about 3 to 35%. According to an embodiment, fresh green plant feedstock (e.g., edible vegetable leaf/stem) is mashed at about 6-50%, about 6-35%, about 10-45%, about 15-40%, or about 20-40 % ethanol and dried using CDW drying. In some embodiments, the resulting dry material has an L*a*b* color model, for which each of the parameters l, a and b is changed by an amount less than or equal to 10, 8, 7, 6, 5, 4, 3, 2, or 1 from the color model of the source material.

Without wishing to be bound by a particular theory or mechanism of action, it is believed that the addition of a volatile/hydrophilic stabilizer such as ethanol can inhibit the activity of enzymes in the starting material, thereby preserving the color or flavor of the starting material before and during thin film dryer drying. Although ethanol has been associated with volatilization of flavors during spray drying, surprisingly, flavor and color are not significantly lost if the feedstock is mixed with ethanol prior to thin film dryer drying (e.g., less than 10, 9, 8, 7, 6, 5, 4, 3, 2, or 1% loss of desired flavor compound as determined by GC-MS and sensory studies).

Example 1 Retention of the volatile active substance in flakes.

Because the carrier and active are heated at temperatures lower than those used for spray drying, more heat sensitive actives such as citral can be retained in the flakes produced by the process of FIG. 1. Compared to encapsulating lemon flavor (containing lemon oil) using the same matrix, thin film drying retained 158 ppm of citral while spray drying the same flavor (and same matrix) retained 111 ppm. Similarly, menthol and the mint flavor compound were retained at higher levels. Usually the menthol in the spray-dried flavor is kept at 20%, and drying on a thin film dryer was able to keep 26-28% of menthol.

Example 2 Retention of a vegetable essential oil containing oil-soluble actives in high dosages.

When using the method in FIG. 1 higher than expected concentration of essential oil actives, typically 1-25% but up to 42%, was obtained in the final dry flakes without degradation and/or loss of flavor. Single-pressed lemon oil, rich in unstable terpenes, can be dried and stabilized. (Usually the industry removes terpenes from oils to prevent the formation of off-notes.) Thus, depending on the matrix, dosages of the active substance from 3.3 to 42% were achieved, which reduces the level of use required to add flavoring/active substance to the final food product/dietary supplement application. Typical usage levels for spray dried flavors are 0.21.0%, and typical usage levels for thin film dried flavors can be 0.05-0.5% due to their high concentration. Using the method in FIG. 1 results in similar costs for using spray dried flavors and/or vacuum freeze dried flavors.

Example 3 Retention of plant extracts (eg hexane, CO2, butane, water extraction methods) containing oil and/or water-soluble compounds to form a dry, stable colloid in the form of flakes.

When using the method in FIG. 1 high dosages of the extract were obtained without degradation of terpenes or active substances. Typically 0.001-25%, but in some cases up to 30%, is obtained in the final dry flake without degradation of terpenes, flavor or loss of active. Thus, depending on the active substance dosage matrix, 0.001-30% were achieved with and without the use of a stabilizer, respectively, creating a cost-effective system for delivering active substances in a dry, stable form.

Example 4 Formation of an emulsion after rehydration in water.

A mixture of non-volatile diterpenes was encapsulated using the method detailed in FIG. 1. Two protocols were used to analyze these flakes: in the first, the flakes were directly diluted in methanol solvent, in the second, the flakes were diluted, and then the emulsion was broken with methanol before analysis. The details of this experiment are shown in the table below._______

diterpene Concentration analysis at direct dilution (mg/g) Emulsion Break Concentration Analysis (mg/g) No. 1 95.0 208.6 No. 2 4.3 9, 6 No. 3 0.9 1.3 No. 4 2.9 6, 7 No. 5 1.3 2.4

The lower observed concentration related to the direct dilution analysis of the flakes indicates that the material is encapsulated. The higher observed concentration noted after dilution and the destruction of visible emulsification indicates that the emulsion was re-formed after dilution of the flakes.

Example 5 Flake Characterization Compared to Freeze Drying and Spray Drying.

In FIG. 2A-2D are electron micrographs illustrating the differences between spray-dried flavors, conductivity ventilator dryers, and freeze-dried flavors. Spray-dried, partially encapsulated oil droplets surrounded by a carrier forming large spheres are shown in FIG. 2A at 600x magnification. Dried on a vent dryer with a conductivity sensor, encapsulated very fine oil droplets enclosed in a matrix are shown in FIG. 2B. (600x) and Fig. 2C (3000x). The last figure shows a lemon dried on a vent dryer with a conductivity sensor at 3000x magnification. Small (less than 10 µm) oil droplets are embedded in a matrix of gum arabic resulting in a well-encapsulated flavor. For comparison, as shown in FIG. 2D, the spray-dried sample shows large, multi-layered pieces (spray drying typically takes 22-48 hours and results in a porous, hygroscopic dried piece.

Example 6 Iridescent/shiny flake appearance as determined by the tasting panel.

Twelve experienced tasters tested with all applicable sensory methods of visual evaluation of two samples dried on a vent dryer with a conductivity sensor, one pink (strawberry flavored), one white (obtained by the method in Fig. 1), one spray-dried sample and three powdered crystalline substances of various textures (table salt, sparkling sugar and Maldon sea salt). Strawberry sample dried on a vent dryer with a conductivity sensor was prepared using strawberry puree (67% wet weight), gum arabic (5.6% wet weight), flavor (5% wet weight) and the remainder as water . On a dry weight basis, this equates to 26% gum arabic, 46.7% strawberry, 23.25% flavor and 4% water. The finished flakes had a very pleasant pink-red color. The white flakes consisted of vegetable oil and gum arabic in a ratio of 10% oil, 40% gum arabic with the remainder as water (wet weight) and were in the form of dry flakes having a respective ratio of 19.6% (wt./wt. ) oils, 76.4% (w/w) gum arabic, 4% water (w/w); flakes were prepared according to the method of FIG. 1.

A dual multivariate analysis (MFA) plot of the taster visual evaluation data is shown in FIG. 3. Using these sensory methods, the tasters determined that the sample

- 9 042277 (flake flavor in Fig. 3), dried according to the method in Fig. 1 was visually characterized as shiny, glossy, sparkling and iridescent, while the spray-dried sample was characterized as dull.

Example 7. Instrumental method for measuring radiance/shine.

CWD strawberry flakes and commercially available spray-dried strawberry powder (Blue Pacific Flavors) were compared using an ETB-0833 gloss meter at a 60° angle. Both encapsulated flavors were spread on a smooth piece of corrugated board to completely cover the measurement area. Conducted ten measurements over the entire surface of each flavor, which are presented in table. 1 along with their 95% confidence intervals. These two products have a statistically significantly different gloss at p<0.0001.

Table 1

Medium Gloss (GU) CWD flakes 4.5+1.0 Spray dried powder 1.5+0.4

Example 8 Glass Transition Temperature (Tg) of Flakes.

The glass transition temperature (Tg) can be defined as the temperature at which an amorphous system changes from a glassy to a rubbery state and constitutes a reference temperature that relates physical properties to water content and temperature. The loss of flavor intensity due to the release of a volatile substance can occur when the encapsulated flavor changes from a glassy state to a rubbery state. This change in state may be caused either by an increase in moisture content or by temperature. Usually, the maximum Tg value on the first heating is not read, but the second measured Tg value is used (this eliminates enthalpy relaxation that can interfere with the Tg determination). An unusually low maximum Tg was observed on the first heating of the CWD flakes. Below in table. Table 2 shows Tg and water activity values for three types of CWD flakes and typical values for spray dried flavors. The flavors used in this test, dried on a vent dryer with a conductivity sensor, were prepared as shown in Example 6 below. Values for spray drying were summarized from the literature.

table 2

Td Aw Arabic gum 58.9 0.23 Arabic gum + vegetable starch 62.2 0.24 Arabic gum without stabilizer 59.7 0.24 Typical spray dried #1 30.7 0.52 Typical spray dried #2 20.4 0.63

The water activity of dry flakes is substantially lower than that of a typical spray-dried flavor, and the glass transition temperature is substantially higher. This indicates that the flakes dried on the thin film dryer are more stable.

Example 9 Use of flake technology for fresh taste in the food industry. Organoleptic analysis of cilantro-flavoured flakes in farmer's salad dressing.

The flavoring actives were mixed in such a way as to create an oil soluble flavor with a fresh cilantro flavor. Flavoring actives were dissolved in vegetable oil and then mixed with pre-hydrated gum arabic/maltodextrin at concentrations of 3.5%, 21.5% and 1.5%, respectively. The mixture was mixed with a Silverson high shear mixer at a speed of 6-7. The resulting emulsion was dried on a thin film belt dryer at 82-85° C. with a belt speed of 30 percent (approximately 4.1 meters/minute). For this and other examples given here, the tape speed is 100 percent. is about 13.7 meters / min. The resulting dry flakes contained 10.6% flavor, 2.2% stabilizer, 83.6% carrier and 3.6% moisture.

Twelve food scientists evaluated four ways to process cilantro in a farmer's sauce. The four treatments were flavor flakes (0.075%), air-dried cilantro (0.25%), freeze-dried cilantro (0.25%), and freshly minced cilantro (2.0%). All sauces were aged 48 hours after adding cilantro before being tested. Food industry scientists tried all the farmhouse sauces using unsalted Kettle potato chips and rated them for fresh cilantro flavor. The fresher the flavor of cilantro, the lower the score. Data were analyzed using the Friedman test along with the least significant difference method to determine differences. The results are presented in table. 3. Products with the same letters are not statistically significantly different.

- 10 042277

Table 3

Processing method average rating Division by NZR (a=0.05) Flavored Flakes (CWD) 1.50 A fresh cilantro 2.33 AL Air-dried cilantro 2, 67 Sun Freeze dried cilantro 3.50 WITH

Comparison of the cost-effectiveness of using flavor flakes to deliver fresh flavor is shown in Table 1. 4.

Table 4

Component Cost ($) Weight (G) $ per Consumption Price per gram sauce Cost ($) for 500 grams of sauce air dried 5 10 0.50 0.00250 0.00125 0.63 Freeze dried 7 15 0.47 0.00250 0.00117 0.59 flavoring ie flakes (CWD) 960 1000 0.96 0.00075 0.00072 0.36

The thin-film dryer drying process thus produces an excellent product in terms of perceived freshness at a lower cost.

Example 10 Experimental flavor flakes.

Experimental flavoring was prepared to study the properties of various matrix materials in relation to the retention of active (flavoring) compounds. In particular, the effect of whole food components (microalgae or yeast) on the encapsulation of volatiles in flavor flakes was studied. The experimental flavor contained the following.

Chemical compound Added Concentration Ethyl butyrate 5 mg/l cis-3-hexenol 10 mg/l Limonene 2 mg/l 2-isobutylthiazole 1 mg/l Linalool 20 mg/l

This experimental mixture was encapsulated at a concentration of 11% wet weight in five different encapsulation matrices, which are as follows.

_______________________ Control matrix ______________________

Component Wet weight (%) Dry weight (%) Arabic gum 2 7, 1 Maltodextrin 15 53, 6 flavoring eleven 39, 3

Matrix example

- 11 042277

The matrix components were mixed under shear with water, and the experimental flavor was added slowly with shear mixing (Silverson mixer set at 67). The resulting emulsion was dried at a temperature of 82-85°C with a tape speed of 22%. For this and the other examples given here, the 100% belt speed is about 13.7 meters/min. A 500 mg flake portion was reconstituted in 5 ml of water and the relative concentration of each compound was measured using the PFA-SPME-GC-MS method in triplicate. Analysis of variance was performed with relative measurements of each compound. Orthogonal contrasts were formed to establish the effect of adding a whole food component, the difference between algae and wine yeast, and the effect of increasing the concentration of each whole food component. The following table summarizes the results. __________________________________________

Matrix Composition 2-IBthiazole cis-3hexenol Ethyl butyrate lemon en Linalool All treatments compared to control 14.72* 2.03** Inf ⁺ *** 0.52 3.08** Microalgae (sample No. 1 and sample No. 2) compared with yeasts (sample No. 3 and sample No. 4) 1.32* 0.76 1, _b7 "* 0.79 1.33 4% (sample No. 2) compared to 0.5% (sample No. 1) in microalgae 1.67** 2.38** 1.78*** 0.80 1.72* 4% (sample No. 4) compared to 0.5% (sample No. 3) in yeast 0.91 0.75 1.96*** 0.51 0.72

ΐ indicates that this compound was not present in the control * indicates statistical significance at p<0.05, ** at p<0.01 and *** at p<0.001. Numerical values indicate a percentage increase in compound concentrations between treatments.

The results show that the retention measured at the higher concentration of 4 of the 5 tested compounds was dependent on the matrix composition. In all cases where a statically significant effect was observed, the whole food component (microalgae and yeast) enhanced encapsulation. In all cases where a statically significant effect was observed, the use of microalgae in the matrix resulted in a stronger retention compared to yeast.

Example 11 Active substance stabilization measured by water absorption.

The industry standard method for measuring the stability of dry particles/flakes is to measure the amount of water absorbed by the particles/flakes over time at three different relative humidity levels. This is an indication of how physically stable the dry particles/flakes are under conditions of a given high relative humidity.

Beta-carotene (active substance) was dissolved in vegetable oil stabilizer 0.05 at 9.95 w/w. The active mixture was mixed with a pre-hydrated mixture of water and gum arabic (80/20 w/w). The resulting mixture was shear mixed using a Silverson high shear mixer set at 6-7 speed and dried in a vent dryer with a conductivity sensor. The temperature was 80° C. and the belt speed was 25%. Initially, the moisture content of the flavor flakes was measured in triplicate using the water balance. 2.0 g of flavor flakes were placed in each of three plastic petri dishes inside a sealed container with relative humidity control medium. These three media are: silica gel (0% relative humidity), saturated magnesium chloride solution (32% relative humidity), saturated sodium sulfate solution (81% relative humidity). The flakes were allowed to equilibrate in sealed containers for 1 week. To measure water absorption, the water concentration in the sample from each Petri dish was measured using a water balance. The difference between the initial water content and the water content at the end of storage determines how much water has been absorbed.

The results are summarized in table. 1 and in FIG. 4. The average relative weight after equilibration is given in below; this data in Fig. 4 are presented graphically as bars along with 95%

- 12042277 confidence error. Both products had the same weight after equilibration at 0% moisture, which means that they had the same moisture content before equilibration. Under two other equilibrium conditions, the flavor flakes absorbed more water than the commercially available sample. Although the beta-carotene flakes absorbed more water, they were not statistically significantly different from pre-equilibration weight at 32% moisture. In both cases, at 81% humidity, both samples were destroyed and unsuitable for use as an encapsulated active. The similarity in hydration properties of spray-dried and CWD flakes at various relative humidity levels does not explain the unexpected CWD flake stability observed in the shelf life study in Example 8 below.

Relative mass after balancing

Matrix: silica gel (0%) Magnesium chloride (32%) Sodium sulfate (81%) flavor flakes 94.2% 100.4% 119.2% Commercial sample, spray dried 94.1% 98.2% 113.8%

Example 12 Controlled release of active substance (beta-carotene) from gum arabic matrix.

It is well known that for spray-dried actives (including but not limited to fragrances, dyes, body chemicals) release rates depend on the relative humidity and composition of the wall materials. The effect of relative humidity on flavor release indicates that high flavor retention is maintained as long as the individual structure of the spray-dried sphere remains intact. For the active substance-containing (flavouring) flakes obtained by the method of FIG. 1, we measured the dissolution rate of the flakes in water at two temperatures and in oil to determine spectrophotometrically when the flakes had dissolved. The dissolution rate is indicative of the ability of the flake process to deliver the active substance under controlled conditions. The dissolution depends on the carrier, the size and thickness of the flakes, the porosity of the flakes and the bulk density.

Active substance-containing flakes were prepared as in Example 6 above. A 1% (w/w) solution of beta-carotene in water was prepared. Samples were taken at 0, 5, 10, 20 and 40 minutes in the first test and after 0, 5 and 10 minutes in a second test. For sampling, the mixture was stirred for ten seconds and an aliquot of 600 μl was taken. A known amount of dichloromethane (3.00 to 4.50 g) was added to this aliquot and shaken vigorously for 20 seconds. A layer of dichloromethane was pipetted into a cuvette and its absorption was measured at 461 nm. The results are shown in FIG. 5. This experiment demonstrated the release of beta-carotene from flakes over time.

Controlled release is a sought after property in the food and nutraceutical industry. Usefulness lies in the delivery of active substances (flavors, dyes, biologically active compounds) to heated food products, chewing gum with a prolonged flavor, hot stuffed sauces, etc.). In addition, directly consumed flakes (delivered in bags, tablets, water-soluble) provide a mechanism for delivering micronutrients to the human body. Typically, oil soluble components are not as bioavailable as expected (eg vitamin E). Since the flakes provide an emulsified variety of the oil containing the active substance, we believe that they are more similar to the form found in the original plant and therefore more recognizable and absorbable by the body. Our release of beta-carotene means we can provide an emulsified form of the active to deliver nutrients to the body and fresh flavor to processed foods.

Example 13 Controlled release of volatile active ingredient chamomile oil from a plurality of matrices.

The volatile components of plants are important sources of active substances. The high temperatures associated with spray drying can cause volatilization and/or degradation of such actives, resulting in a lower percentage of encapsulation than originally added. In addition, the rate of release of the active agent may be important for the delivery of the active agent in use. Chamomile oil is a volatile essential oil distilled from German chamomile (Matricaria chamomilla) containing a volatile bright blue pigment, the hydrocarbon sesquiterpene chamazulene. Chamomile oil encapsulated,

- 13 042277 using the standard CWD protocol with three different matrix compositions summarized in the table below; in all cases, the residual percentage in each matrix was water.

Component/Matrix G M W Arabic gum 73% 20% 32% Maltodecetrin 7.6% 60% 0% sunflower lecithin 0% 1.4% 0% whey protein 0% 0% 48% pharmaceutical camomile 15% 15% 15%

All flake compositions were analyzed using UV-Vis absorption versus concentration spectroscopy, confirmed using a standard curve. Briefly, 2.5 g of flake was added to 47.5 g of deionized water and mixed at 150 rpm using a stir plate. Aliquots of 200 µl were taken from the flake-water mixture after 0.5, 2.5, 7.5 and 15 min. This aliquot was added to 800 µl of methanol and shaken for 10 s to break the emulsion, after which it was centrifuged at 16.1 krcf for 10 min. The methanol layer was pipetted and analyzed using a UV-visible spectrometer and analyzed at 603 nm. The measurements were carried out for each matrix of flakes in duplicate. All data were analyzed using Tukey's test of true significance (HSD) analysis of variance. Fully statistical significance indicates p<0.05. See fig. 10.

Surprisingly, but within experimental error, 100% chamomile oil was encapsulated in all matrices; despite the fact that chamomile oil consists mainly of volatile monoterpenes and sesquiterpenes. In addition, there were statistically significant differences in the release of chamomile between the flake matrices. The predominantly gum matrix had the fastest release, while protein strength and starch strength matrices had slower release (although not statistically significantly different from each other). This indicates that the CWD flake can effectively encapsulate essential oils and the release from the flake can be adjusted for the desired application. In addition, since matrices of different composition can have the same type of active release, this provides a variety of applications in which CWD flakes can be used.

Example 14 Stability of active substances encapsulated in flakes by means of a shelf life test.

The standard industry method for determining the stability of volatile active substances is to perform accelerated storage tests. An encapsulated vegetable oil containing monoterpenes, monoterpene alcohols and sesquiterpenes was prepared in two matrices: one gum arabic and one gum arabic + vegetable starch, according to the following technology:

Step 1: The active substance is dissolved in a stabilizer, in this case vegetable oil. Therefore, essential oil is mixed with vegetable oil to form an oil mixture.

Stage 2: The gum dissolves in water.

Step 3: The oil mixture is slowly added to the gum arabic/water mixture using shear mixing.

Step 4: The shear-mixed mixture is applied to a dryer belt as a thin film and dried.

More specifically, gum arabic was dissolved in water at a ratio of 20:75 w/w. respectively with the formation of a matrix mixture. Essential oil containing monoterpenes and sesquiterpenes, both hydrocarbon and oxygenated, was dissolved in vegetable oil 10:90 wt./weight. to form an active substance/oil mixture. 5% active/oil mixture was added at 20:75 w/w to equate 100% w/w. This mixture was then applied to a dryer and dried at 82-85°C with a tape speed of 28% (about 3.8 m/min). The finished dry flakes contained 76.9% gum arabic, 3.6% water, and 19.23% stabilized active.

Conducted a study of cyclic heating/cooling in the absence of light.

Table 5. Essential oil (EO) diluted with a stabilizer

Components % Study: % Essential Oil (EO) 10 0.63 Vegetable oil 90 5, 67 Total 100 6.3

- 14042277

Liquid flake composition

Components wet weight, % dry weight dry weight, % Arabic gum 20 20 78.13 water 75 0.6 2.34 EO with stabilizer 5 5 19.53 100 25, 6 100.00

Samples were stored for 10 weeks on the next heat/cool cycle.

Average Daily High: 94.2°F (34.6°C).

Average Daily Low: 55.6°F (13.1°C).

Maximum high: 106°F (41.1°C).

Minimum Low: 48°F (8.9°C).

Average daily difference: 38.5°F (21.4°C).

Highest daily difference: 53°F (29.4°C).

As in example 5, we observed that the matrix/carrier affected the retention of active substances; carrier gum arabic with vegetable starch retained active substances more strongly than gum arabic alone. During the shelf life study, both matrices (gum arabic or gum arabic with vegetable starch) performed well and retained the active substances of the essential oil tested in this study (FIGS. 6 and 7). For vegetable starch and gum arabic, 7 out of 11 tested compounds did not significantly decrease in concentration over time. For the gum arabic matrix, 8 out of 11 test compounds measured did not significantly decrease in concentration during the 10 weeks of temperature cycling. In addition, for the gum arabic matrix, oxygenated monoterpenes such as terpineol, linalool, and eucalyptol were not statistically significantly reduced during 10 weeks of temperature cycling. This is surprising since monoterpene actives such as terpineol, limonene and the like are known to be easily and rapidly oxidized. We did not observe any oxidation in the dry product over time, as evidenced by the absence of new peaks formed in the gas chromatograms depicted in FIG. 8, 9. (If oxidation occurred, we would expect to see oxidized terpenes present as new peaks.) The stability observed in the thin film dried product was unexpected due to the well known lack of stability of spray dried terpenes.

Five terpenes (linalool, limonene, β-pinene, cymene, and eucalyptol) were compared to literature values for stored spray-dried terpenes. In some cases high temperature was used in the literature, in some cases high temperature was not used. These data are presented in Fig. 6-9 and summarized in the table below._________

Compound Percentage Residue 10 weeks (70 days) heating cycling by sensor drying Literature data on storage conditions Literature data on, the percentage of residue dried spray drying conductivity terpenes Linalool 90% Heating: 50°C for 33 days 25% Limonene 82% Heating: 50°C for 33 days 53% β-Pinene 77% Heating: 50°C for 33 days 85% Cymen 84% Heating: 25°C for 42 days 8 6% Eucalyptol 90% Heating: 25°C for 42 days 89%

Thin-film dried samples (stored at high temperatures) were pre-determined compared to spray-dried samples.

- 15 042277 with respect to the retention of cymene and eucalyptol stored at room temperature and β-pinene stored at high temperatures. The thin film dried samples had significantly higher linalool and limonene retention than the spray dried samples when both samples were stored at higher temperatures.

Example 15 Use of Alcohol as Stabilizer in CDW Drying of Parsley Puree.

Two different flake compositions were prepared according to the method of FIG. 1: one with 60 g fresh parsley, 12 g gum arabic and 72 g water; another was prepared with 60 g fresh parsley, 12 g gum arabic and 72 g ethanol water (60% w/v). All components were ground in a blender, applied to a CDW tape and dried at 80°C with a tape speed of 25%. Fresh parsley (both adaxial and abaxial), water-dried flakes, and water-ethanol-dried flakes were analyzed using a Hunter Lab color analyzer. All data were analyzed using Tukey's true significance analysis of variance. Fully statistical significance indicates p<0.05. The results are summarized in FIG. eleven.

The resulting dry flakes unexpectedly retained a bright green color. Water-based parsley flakes were not statistically significantly different in color from fresh parsley. In terms of color, ethanol-based parsley flakes were statistically significantly greener and more yellow than fresh parsley, indicating an even more pronounced color. The color of the component indicates a high nutritional, taste and culinary value. The resulting flakes can be used in dry seasoning mixes as a coloring, flavoring and/or nutrient source.

Example 16 Use of fermentation as an ethanol-based stabilizer to stabilize kiwi-derived actinidin.

Kiwis were subjected to three different treatments, then dried with CWD: (1) no pre-drying stabilizers (RF), (2) fruit fermentation to ethanol stabilizer to dry (FF) and (3) fruit fermentation to ethanol stabilizer vs. with the addition of an ammonium hydroxide stabilizer before drying (FFS). The enzymatic activity of the protease enzyme actinidain was quantified in each sample. Bound enzyme was quantified using N _α -ZL-lysine-4-nitrophenyl ether (z-Lys-pNP), unbound enzyme was quantified by actinidain activation with dithiothreitol and then quantified using z-Lys-pNP. The results are shown in the table below.

Raw fruit (RF) had very low levels of enzyme activity, indicating that the enzyme was not retained during the drying process. Fermented fruits, both without (FF) and with additional stabilizer (FFS), had significantly higher levels of enzyme activity. In addition, fermented kiwi dried in a thin film dryer had significantly higher levels of bound enzyme than a typical commercial process (eg, freeze drying). The bound enzyme is less sensitive to gastric digestion and can be activated in vivo in the presence of low concentrations of sulfur compounds. This shows that CWD can provide a stable production of an enzyme that has the required properties that other drugs do not have._____________________________________________________________

Way Enzyme activity (unbound) Enzyme activity (bound) RF 300+200 0 FF 12400+1500 23500+700 FFS 490011000 479001600 typical industrial product 50000 7500

Example 17 Preparation of flakes with an active substance based on hemp containing CBD with fast release and rapid onset of a psychophysical reaction to said active substance in a dry mix drink based on erythritol.

The following method is used.

Stage 1: Cannabis oil (hemp oil) is heated.

Stage 2: the gum is dissolved in water.

Step 3: Hot cannabis oil is slowly added to the gum arabic/water mixture using shear mixing.

Step 4: The resulting shear blend is applied to a CWD tape as a thin film and dried.

Note. Emulsifiers such as sunflower lecithin can be used by mixing with hydrated gum arabic or directly with cannabis oil - call sunflower lecithin a stabilizer.

Step 5: The flakes are ground with erythritol and placed in a sealed bag.

- 16 042277

More specifically, gum arabic was dissolved in water at 25% (w/w) to form a matrix mixture. Cannabis oil containing (80% CBD) and 0% THC was heated with sunflower lecithin and vegetable terpenes and added to the gum mixture at 6.5%, 0.2% and 0.05% (w/w), respectively, to equate 100% wt./weight. This mixture was then applied to a dryer and dried at 82-85° C. with a tape speed of 28% (about 3.8 meters/min). The finished dry flakes contained 19.7% (w/w) oil and 16.3% (w/w) active substance. The flakes are ground with erythritol in an amount of 3 to 6% (w/w) and placed in bags. Packets containing the active substance, from 5 to 40 mg of the active substance, were prepared for study to determine the threshold value of the dose/response.

Determination of the sensation of intensity and development time was used as an indicator for the release and absorption of the biologically active substance using a group of experienced tasters. A mixture of flakes with erythritol in a sachet/bag was provided to the tasters. Each of the eight tasters received 4 samples with different amounts of CBD flakes: 5, 10, 20 and 40 mg. They were asked to place the contents of the packet in the provided container and add 3 fluid ounces of water and drink without caffeine for 1 hour and meals for the previous hour. Each dose was taken at least 8 hours apart.

The tasters filled out a questionnaire indicating their characteristics of the intensity and quality of the effect 15 and 30 minutes after ingestion of the flake/erythritol/water mixture. Intensity was rated using a five-point effect intensity scale (none, low, moderate, high, very high), and quality was quantified using a list of descriptors to describe sensation perception, descriptors were: increased relaxation, increased attention, reduced anxiety, reduced stress, pain relief and focus. Intensity data were analyzed using a tripartite (taster, time, concentration) analysis of variance with Tukey's test of true significance (p<0.05). Quality data were analyzed using a chi-square test at (p<0.05). The results of these data are summarized in FIG. 12 and 13.

Both time and dose factors were statistically significant (p<0.05) in the analysis of variance, interaction factors were not statistically significant (p>0.05). These results show that the intensity of the effect increases with time and the amount of CBD consumed; within 30 minutes after taking doses of 20 and 40 mg, a stronger effect was observed than after doses of 5 and 10 mg. The only perceived quality that was statistically significantly different from the others was increased relaxation (p<0.05). These results are unexpected because many other studies have shown that it takes much longer to feel the effect when taking CBD orally, and higher doses are required. In FIG. 14 compares this RWD study of encapsulated CBD with published studies that have the same number of subjects and observed subjective effects of CBD over time. The perceived effects of CBD were seen much faster and at lower doses using RWD, and only two studies with higher doses had a statistically significant effect on relaxation. Thus, it can be concluded that CWD encapsulated CBD can be biologically active after ingestion 2-4 times faster at 20-30 times lower dosage concentration.

Example 18 Preparation of flakes with an active substance based on marijuana containing THC, with rapid release/onset of a psychophysical reaction to said active substance in a fiber-based oral sachet.

The following procedure is performed.

Stage 1: Cannabis oil is heated.

Step 2: The gum arabic is dissolved in water.

Step 3: Hot cannabis oil is slowly added to the gum arabic/water mixture using shear mixing.

Step 4: The resulting shear blend is applied to a CWD tape as a thin film and dried.

Note. Stabilizers such as sunflower lecithin can be used by mixing with hydrated gum arabic or directly with cannabis oil.

Step 5: The flakes are crushed+used in a general oatmeal cookie recipe. Flakes are included in dry flour/salt/specified pastries. Butter is included in the dough used in the control biscuits.

More specifically, gum arabic was dissolved in water at 25% (w/w) to form a matrix mixture. Cannabis oil containing (90% THC) was heated with sunflower lecithin and vegetable terpenes and added to the gum mixture at 6.2%, 0.2% and 0.05% (w/w), respectively, to equate to 100% wt./wt. This mixture was then applied to a dryer and dried at 82-85° C. with a tape speed of 28% (about 3.8 meters/min). The finished dry flakes contained 18.9% (w/w) oil and 17.0% (w/w) active substance. These flakes were added to a sachet containing vegetable fiber, oil, glycerin and flavor at a concentration where each sachet contained 10 mg THC.

Determination of the perceived intensity and time of manifestation was used as an indicator for the release and absorption of the biologically active substance using a group of consumers. A packet was provided to each of 20 cannabis users. Consumers were instructed not to

- 17 042277 drink alcohol or tobacco products within 8 hours before using the sachet. Consumers were asked to put a pouch in their mouth and begin to track the subjective feel of the cannabis product.

Consumers completed a questionnaire with subjective intensity characteristics at 10, 20, and 30 minutes after oral administration. Intensity was determined using a five-point effect intensity scale (none, low, moderate, high, very high). These data were analyzed using Bayes polynomial score with Jeffrey to determine the percentage of consumers with a psychophysical response above a predetermined intensity threshold. All data are presented as 95% confidence intervals with the highest density. These data are summarized in Fig. 15.

Intensity data indicates that over 50% of consumers will experience the effects of RWD THC sachet flakes after 10 minutes, over 70% after 20 minutes, and over 80% after 30 minutes. In addition, more than 50% of users will show a moderately pronounced or more intense effect after 20 minutes, and more than 70% will show a moderately pronounced effect after 30 minutes. As with CBD, the effects of THC are unexpected since it is generally accepted that the effects of low-dose oral THC do not begin until 30 minutes after ingestion.

The use of terms given in the singular and at least one and similar references in the context of the description of the invention (in particular, in the context of the following claims) is to be construed as embracing both the singular and the plural, unless otherwise indicated or this clearly contradicts the context. The use of the term at least one followed by a list of one or more items (e.g., at least one of A and B) should be understood to mean one item selected from the listed items (A or B) or any combination of two. or more of the listed elements (A and B), unless otherwise indicated here or it clearly does not contradict the context. The terms containing, having, including, and consisting are to be construed as open terms (i.e., meaning including but not limiting) unless otherwise noted. The listing of ranges of values here is only intended to serve as a concise way of referring individually to each individual value falling within the range, unless otherwise noted here, and each individual value is included in the description as if it were individually listed here. All of the methods described herein can be performed in any suitable order, unless otherwise indicated or otherwise clearly contradicts the context. The use of any or all of the examples or exemplary language (eg, such as) provided herein is intended only to better illuminate the invention and does not limit the scope of the invention unless otherwise stated. No language in the description should be construed as indicating any unclaimed element as being essential in the practice of carrying out the invention.

Preferred embodiments of this invention are described herein, including the best method known to the inventors for carrying out the invention. Variations to these preferred embodiments may become apparent to those skilled in the art upon reading the above description. The inventors expect those skilled in the art to use such variations as needed, and the inventors expect the invention to be practiced in a manner other than specifically described herein. Accordingly, this invention includes all modifications and equivalents of the subject matter set forth in the claims appended herein, as permitted under applicable law. Moreover, any combination of the above elements in all their possible variations is covered by the invention, unless otherwise indicated or otherwise clearly contradicts the context.

Claims (27)

1. Method for obtaining a dry product, including: (a) mixing 0.01-30 wt.% terpene, a carrier containing 5-50 wt.% gum, and water, based on the weight of the wet mixture, to create a liquid wet mixture in which the terpene is emulsified in the media; (b) distributing the wet mix on a thin film belt dryer belt at a belt temperature in the range of 60 to 92°C; and (c) drying the mixture to obtain a dry product with a moisture content of less than 7% and a water activity of 0.15 to 0.65, the dry product being flakes with a thickness of 0.07 to 1000 microns. 2. Process according to claim 1, wherein the dry product has a glass transition temperature of 40.5 to 80° C., measured with a water activity of 0.23 to 0.24. 3. The method according to claim 2, wherein the flakes have a thickness of 10 to 1000 microns. 4. The method according to any one of claims 1 to 3, wherein the carrier is hydrophilic, wherein the terpene is dispersed and enclosed in a hydrophilic carrier in the dry product, wherein the dry product contains at least 0.01 wt% terpene or at least 100 x times the flavoring compound detection threshold, as determined using ASTM E-679. - 18 042277 5. The method according to any one of claims 1 to 4, wherein the carrier is hydrophilic, wherein the terpene is dispersed in globules included in the carrier, the globules preferably having a diameter of less than 10 microns. 6. The method according to any one of claims 1 to 5, wherein the dry product absorbs less than 10% water by weight when exposed to the vapors of an excess magnesium chloride solution (32% relative humidity) in a sealed container for 1 week; and less than 30% water by mass when exposed to the vapor of a saturated sodium sulfate solution (81% relative humidity) in an airtight container for 1 week. 7. The method according to any one of claims 1 to 6, wherein the gum is gum arabic. 8. The method according to any one of claims 1 to 7, wherein the carrier further comprises a protein, inulin, starch, or oligosaccharide. 9. The method of any one of claims 1-8, wherein the carrier further comprises maltodextrin, corn starch, potato starch, sugar, lactose, dextrose, whey protein, hemp protein, yeast, or a combination thereof. 10. The method according to any one of claims 1 to 9, wherein the wet mixture further comprises stearic acid or ethanol. 11. The method according to any one of claims 1 to 10, wherein the terpene is a monoterpene. 12. The method according to any one of claims 1 to 10, wherein the terpene is limonene, citral, menthol, menthone, camphor, citronellol, citronellal, geraniol, nerol, alpha-pinene, beta-pinene, citral, linalool, alpha-terpineol , alpha-phyllanderin, sabinene, thymol, cymene or myrcene. 13. The method according to any one of claims 1 to 10, wherein the terpene is a sesquiterpene. 14. The method according to any one of claims 1 to 10, wherein the terpene is beta-caryophyllene, alphahumulene, or nootkatone. 15. The method according to any one of claims 1 to 10, wherein the terpene is a diterpene. 16. The method according to any one of claims 1 to 10, wherein the terpene is phytol, steviol glycosides, retinol, or retinal. 17. The method according to any one of claims 1 to 10, wherein the terpene is a tetraterpene. 18. The method according to any one of claims 1 to 10, wherein the terpene is alpha-carotene, beta-carotene, gamma-carotene, lycopene, lutein, zeaxanthin, neoxanthin, violaxanthin, flavoxanthin, alpha-cryptoxanthin and beta-cryptoxanthin. 19. The method according to any one of claims 1 to 10, wherein the terpene is a diterpene, triterpene, terpene glycoside, diterpene glycoside, or triterpene glycoside. 20. The method according to any one of claims 1-10, wherein the wet mixture contains 10-50 wt.% gum arabic and 1-30 wt.% terpene, and the weight percentage is expressed in terms of the weight of the wet mixture. 21. The method of claim 20, wherein the wet mixture further comprises lecithin. 22. The method of claim 20 or 21 wherein the wet mixture further comprises a cannabinoid. 23. The method according to any one of claims 20-22, wherein the wet mixture further comprises tetrahydrocannabinol (THC), cannabidiol (CBD), cannabinol (CBN), cannabigerol (CBG), tetrahydrocannabivarine (THCV), cannabidivarine (CBDV), or cannabichromene ( CBH). 24. The method according to any one of claims 22-23, wherein the wet mixture contains hemp extract. 25. The method of claim 24, wherein the hemp extract is an extract of hemp with supercritical carbon dioxide, butane, ethanol, ethyl acetate, or isopropyl alcohol. 26. The method according to claim 24 or 25, in which the wet mixture contains: from 1 to 30% (w/w) hemp extract; 10 to 30% (w/w) gum arabic; and 1 to 30% (w/w) added terpene. 27. The method of any of claims 1-26, wherein the dry product, when rehydrated in a carrier solvent, forms a stable emulsion of the terpene in the solvent.