EP4055094A1

EP4055094A1 - Pigment particles

Info

Publication number: EP4055094A1
Application number: EP19804654.2A
Authority: EP
Inventors: Jens-Michael Hilmer; Sergej Elenschleger; Rita Lages; Ingo Reiss
Original assignee: Symrise AG
Current assignee: Symrise AG
Priority date: 2019-11-06
Filing date: 2019-11-06
Publication date: 2022-09-14
Also published as: US20220401341A1; CN114901745A; CN114901745B; WO2021089143A1; JP7420935B2; JP2023500349A

Abstract

The present invention relates to pigment particles made of an extruded material, the production thereof, particles that are produced according to the method and to the use of the pigment particles in the production of foodstuffs, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals and consumer goods, in particular detergents and cleaning products in liquid, gel-like or powder form, animal food or animal care products, and to foodstuffs, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals and consumer goods, in particular detergents and cleaning products in liquid, gel-like or powder form, animal food or animal care products that contain the pigment particles.

Description

Color particles

Field of the invention

The present invention relates to color particles from an extrudate, their production, color particles which are produced by the method and the use of the color particles for the production of food, beverages, cosmetics, especially oral hygiene products, pharmaceuticals and consumer goods, especially detergents and cleaning agents in liquid, gel-like or powder form, pet food or animal care products and food, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals and consumer goods, in particular detergents and cleaning agents in liquid, gel-like or powder form, pet food or animal care products that include the color particles.

State of the art

In the cosmetics industry, swelling or partially soluble microparticles made of synthetic plastics are added to cosmetic products on a large scale for optical purposes (appearance or gloss) or to give consistency.

Above all, aesthetic effects play an important role in the acceptance of these compositions by the consumer. Typically, decorative effects are used to differentiate certain products on the market or to identify products with different properties.

For example, in the dentifrice arts, which can be used for both therapeutic and cosmetic purposes, clear dentifrice products, such as toothpastes and gels, are incorporated into which contrasting colored particles or flakes are incorporated. These particles provide an aesthetic effect which is perceived as pleasant by the consumer and which promotes the use of the dentifrice among other things also among children. [0005] Because of the health problems and environmental damage that are attributed to the above-described microparticles, also called microbeads, more and more manufacturers of cosmetics and consumer goods are foregoing the use of such plastic-based microparticles.

As an alternative to the above-mentioned microbeads, particles on a natural basis are used in the production of food, beverages and cosmetic products for the above-mentioned purposes. For example, particles based on a natural carbohydrate matrix are known from the prior art.

US 4663152 A discloses agglomerated sprinkles for incorporation into dentifrices, which comprise agglomerates of a water-insoluble powdery functional material and water-insoluble, ethanol-soluble ethyl cellulose. Such speckles maintain their integrity and identity satisfactorily during processing of the dentifrice, but become soft during storage after packaging the dentifrice so that the user can essentially insensitively brush his teeth. Despite this softening, the speckles retain their identity as speckles in the dentifrice. The sprinkles are particularly useful in translucent or transparent gel dentifrices.

EP 1 030 734 A1 describes an emulsion or dispersion of active material, for example aroma, which is encapsulated in an alginate matrix and its use in toothpastes.

US 6235274 A discloses microparticles consisting of: (a) an olfactory active component (e.g. aroma or perfume component); (b) silica; and (c) a saccharide composition that is a mixture of mannitol and maltose. The microparticles are suitable for enhancing, improving and / or imparting aroma and / or taste over a long period of time in a controllably releasable manner for perfume compositions, perfumed articles, foods, chewing gums, beverages and the like. especially the Use in antiperspirant / deodorant compositions is highlighted. There is no indication of the visibility of the particles in the product.

EP 1 361 803 A1 relates to a granular delivery system for aroma or perfume compositions based on a matrix which comprises at least one carbohydrate material with 1 to 7% pre-hydrated agar-agar. The disclosed system is particularly stable in aqueous environments and is able to release an aroma or fragrance encapsulated in the system in a controlled manner.

EP 1 753 307 A1 discloses particulate compositions comprising particles with controlled release, wherein flavor-containing fat with a melting point of at least 35 ° C is dispersed in a gelatin matrix. The aroma contained is used under specific conditions, e.g. B. released under the influence of shear forces, heat and / or moisture. The rate of release can be influenced by varying the relative amounts of gelatin and fat and the gelatinous strength of the gelatin. The described

The composition is suitable for imparting a long-lasting taste impression.

EP 2 154 985 A1 describes a delivery system for an oily active ingredient which comprises an extrudate of a melt emulsion, the continuous phase of the emulsion comprising a matrix material and the dispersed phase comprising the oily active ingredient and an effective amount of a viscosity-modifying component , for example ethyl cellulose.

WO 2010/019587 A2 relates to oral care products that contain capsules that contain flavorings and / or one or more active ingredients. The matrix of these capsules consists of chitosan, algin, agar or mixtures thereof.

WO 2010/115037 A2 has the subject of non-aqueous dentifrice compositions with improved mouthfeel, foam and improved product stability. The non-aqueous compositions include combinations of carrageenan and / or carboxymethyl cellulose gums, glycerine, ethylene oxide / propylene oxide copolymers, and a bioactive glass such as calcium-sodium phosphosilicate.

WO 2010/114549 A1 discloses a dentifrice composition containing a plurality of granules and an orally acceptable carrier. The granulate contains at least one abrasive agent and at least one polymeric binder.

WO 2010/131207 A1 describes a method for producing a granular release system which comprises the following steps: (i) producing a melt emulsion consisting of a continuous phase and a dispersed active ingredient, the continuous phase comprising trehalose and a carbohydrate , (ii) forcing the melt emulsion through a die or orifice to form an extrudate, (iii) cooling and granulating the extrudate, and (iv) optionally drying the granules.

WO 2013/178638 A1 relates to encapsulated aroma particles, comprising a particulate constituent from vegetable raw materials, such as rice, tapioca, wheat, corn, sorghum, sago grains or peas, and an aroma coating, which is a sprayed emulsion of flavor and thermoreversible potato starch, wherein the thermoreversible potato starch comprises at least 80 wt .-% amylopectin, which is modified with amylomaltase enzyme. The coated particles provide good flavor release properties in consumer products such as chewing gums, beverages, foods, toothpastes, mouthwashes, and the like, while avoiding the use of gelatin.

WO 2017/112763 discloses an encapsulation product with high integrity and insoluble fibers, in which an agent to be encapsulated is encapsulated in a glass matrix. The vitreous matrix contains at least one modified starch, at least one low molecular weight carbohydrate and at least one insoluble fiber (0.5 - 10%).

Such particles, which can also contain other active ingredients or functional components such as aromas or fragrances, are added, for example, in gel-based toothpastes or skin creams to improve the visual appearance, to impart a texture or for flavoring.

However, the particles of the prior art have the disadvantage that they are unstable in an aqueous matrix, such as a gel toothpaste, a food such as a yoghurt product, or cleaning products, on prolonged storage and tend to bleed out or even to dissolve. Another disadvantage of the color particles from the prior art is that they can be perceived by the consumer as a foreign body when used.

In addition, the processing of carbohydrate matrices is limited due to the viscosity of their melt, in particular during melt extrusion. In the case of matrices with a high melt viscosity, it is no longer possible to flow through small openings in the extruder, while in the case of matrices with a low viscosity the melt is too soft and the particles formed tend to stick together. Some carbohydrate matrices are already ruled out for use as color particles because of their natural color: For example, corn starch naturally has a beige shade, which is less suitable for optical purposes than a pure white shade.

There is thus a growing need for particles in a wide variety of applications such as food, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals and consumer goods, in particular detergents and cleaning agents in liquid, gel-like or powder form, pet food or animal care products, to their appearance or Consistency too improve. In general, maximum stability or durability on the one hand and high producibility of these particles on the other hand are sought.

The object of the present invention was to provide color particles that are stable over a longer storage time, especially in an aqueous matrix, that is, do not bleed or dissolve, are not perceived as annoying when used, and a clean colored, including white, matrix.

In addition, it was the aim of the present invention to provide color particles which can be produced with high producibility by extrusion. Especially for use in toothpastes, dairy products, preferably yoghurt products, or cleaning products, preferably liquid soap or toilet cleaner, the color particle matrix must have sufficient strength for the manufacturing process and, at the same time, it must be soft enough when used, for example when consumed not to be perceived as annoying.

In addition, the color particles should be available from bio-based or sustainably produced raw materials.

Summary of the invention

The present problem is solved by the subjects of the independent patent claims. Preferred configurations emerge from the wording of the dependent claims, the following description and the examples.

In a first aspect, the present invention relates to color particles comprising or consisting of an extrudate from an extrusion process, in which the extrudate comprises or consists of: a carbohydrate matrix comprising or consisting of a starch with an amylopectin content of at least 80% and at least one viscosity-modifying component; at least one emulsifier;

Water; and optionally at least one color and / or at least one aroma or fragrance or at least one aroma or fragrance.

The second object of the present invention is a method for producing a color particle, which comprises the steps:

(i) providing a combination of a carbohydrate matrix comprising or consisting of a starch with an amylopectin content of at least 80% and at least one viscosity-modifying component;

(ii) Preparation of a mixture of the combination obtained from step (i) and at least one emulsifier, water and optionally at least one color and / or at least one aroma or fragrance and / or at least one aroma or fragrance to obtain a suspension or a Gels;

(iii) extrusion of the suspension or gel to obtain an extrudate;

(iv) comminution of the extrudate to obtain a color particle; and

(v) optionally drying the paint particle.

In a third aspect, the present invention relates to color particles which can be obtained by the process according to the invention.

Another object of the present invention is the use of the color particles according to the invention for the production of food, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals, consumer goods, in particular detergents and cleaning agents in liquid, gel-like or powder form, pet food or animal care products. Ultimately, the present invention relates to food, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals, consumer goods, in particular detergents and cleaning agents in liquid, gel-like or powder form, animal food or animal care products that comprise the color particles according to the invention.

Description of the figures

Figure 1 is a figure showing the stability of color particles, which were produced according to Example 5 and 8, in different toothpaste bases (silica base (produced according to Example 2); carbonate base (produced according to Example 3) and Gel base (produced according to Example 3)) after storage for 3 weeks at 45 ° C shows.

Detailed description of the invention

In a first aspect, the present invention relates to color particles comprising or consisting of an extrudate from an extrusion process, wherein the extrudate comprises or consists of: a carbohydrate matrix comprising or consisting of a starch with an amylopectin content of at least 80% and at least one viscosity-modifying ingredient; at least one emulsifier;

The color particles according to the invention comprise or consist of an extrudate. This extrudate is produced from a mixture or combination of a carbohydrate matrix, comprising or consisting of a starch with an amylopectin content of at least 80% and at least one Viscosity modifying ingredient. The two aforementioned components of the carbohydrate matrix form the body of the color particles and are also carriers for other, optional components that can be added to the color particles.

Starch is a polysaccharide with the formula (OqH-ioOd which consists of α-D-glucose units which are linked to one another via glycosidic bonds. The macromolecule is therefore one of the carbohydrates. Starch is one of the most important reserve substances in plant cells.

Particularly rich in starch, and therefore used for the production of isolated starch, are:

• Corn

• wheat

• rice

• potatoes

• cassava (tapioca)

There is usually too much strength

• 1 - 30% from amylose, linear chains with a helical (screw) structure, which are only a-1, 4-glycosidically linked; and

• 70 - 99% amylopectin, heavily branched structures, with a-1, 6-glycosidic and a-1, 4-glycosidic linkages. The amylopectin of the starch is branched with about one α-1,6-glycosidic linkage per about 30 a-1,4-glycosidic linkages.

The proportions of amylose and amylopectin differ depending on the starch source.

In the following table 1 the composition of starches (amylose content) and their solubility is given (from textbook of food chemistry, ed .: Belitz, Grosch, Schieberle, 5th completely revised edition, 2001, Springer Verlag): Table 1 :

Due to the different composition, the above-mentioned starches have different physical and chemical properties.

Starch is used in a variety of ways, either as native or as modified starch. Modified starches are starch products obtained by physical, chemical or enzymatic processes that meet increased technological requirements. The grain structure and other essential properties are retained after the modification.

Modified starches are used in the food industry because they are better than natural starches

• Heat stability

• Acid stability

• Shear stability, as well

• Better freezing and thawing behavior exhibit.

However, such starches require procedural pretreatment.

In the context of the present invention and the following description, the term “starch” is understood to mean both native starch (s) and modified starch (s), ie starch products obtained by physical, chemical or enzymatic processes, from different starch sources .

Surprisingly, it has now been found that a starch with an amylopectin content of at least 80% is particularly suitable for producing color particles with high producibility by extrusion processes that are stable over a longer storage time, especially in an aqueous matrix, ie do not bleed out or do not dissolve, are not perceived as an annoying foreign body when used and also have a clean colored, including white, matrix.

According to the invention, a starch is preferably used to produce the color particles according to the invention which has an amylopectin content of at least 80%.

In a preferred embodiment of the color particles according to the invention, the starch which has an amylopectin content of at least 80% is selected from the group consisting of rice starch, potato starch and combinations of the two starches mentioned.

Most preferred is starch with an amylopectin content of at least 90%.

Amylopectin potato starch is most suitable for the formation of the carbohydrate matrix. The amylopectin potato starch is based on a natural one Breeding and has an amylopectin content of at least 95% and contains practically no amylose. One such amylopectin potato starch is commercially available, for example, under the name “Eliane ™ Gel 100”. Amylopectin potato starch is characterized by high purity, special process stability and very high viscosity.

In a preferred variant, the starch has a viscosity of 10 mPa s to 50,000 mPa s, preferably a viscosity of 20 mPa s to 30,000 mPa s, measured as a 10% solution in water at 90 ° C using a rheometer ( Anton Paar rheometer MCR302, cone-plate system, cone type CP-50-1 at a constant shear rate of 5 sec ¹ ).

Most preferred for the production of the color particles according to the present invention are starches from potatoes and rice, which have a viscosity of 10 mPa s to 50,000 mPa s, preferably a viscosity of 20 mPa s to 30,000 mPa s, measured as 10 % solution in water at 90 ° C. using a rheometer (Anton Paar rheometer MCR302, cone-plate system, cone type CP-50-1 at a constant shear rate of 5 sec ¹ ).

In addition, the amylopectin potato starch has the following properties:

• smooth and shiny appearance, high clarity and creamy texture;

• high viscosity, high elasticity and high water binding power;

• can be processed at low temperatures;

• neutral in taste and smell as well as good aroma acceptance;

• high temperature stability and resistance to shear forces.

The amylopectin potato starch has so far primarily been used as a thickener or in dry applications, for example in instant products such as soups and sauces, but not in an aqueous matrix such as, for example, in toothpastes, dairy products, especially yogurt, or cleaning agents. The starches used according to the invention have melting points greater than 170.degree. C., preferably greater than 180.degree. The carbohydrate polymers used have glass transition temperatures of over 70 ° C., preferably over 80 ° C., particularly preferably over 90 ° C. (glass transition temperatures determined by means of differential scanning calorimetry (DSC 200 F3 Netzsch)).

The further, at least one viscosity-modifying component of the carbohydrate matrix of the color particles according to the invention is a water-soluble compound selected from the group consisting of sugars, sugar alcohols, dextrins or maltodextrins and mixtures of the the aforementioned compounds.

Particularly suitable and preferred sugars are mono-, di- and trisaccharides, which in turn are selected from the group consisting of, for example, arabinose, xylose, fructose, galactose, glucose, mannose, sorbose, lactose, maltose, sucrose or maltotriose .

Sugar alcohols are particularly preferably used as water-soluble compounds in the production of the color particles according to the invention.

The sugar alcohol used according to the invention is preferably selected from the group consisting of sorbitol, mannitol, isomalt, lactitol, xylitol, threitol, erythritol, arabinol, arabitol, adontol, alditol, ducitol, iditol and mixtures of the aforementioned sugar alcohols.

Sorbitol is particularly preferably used to produce the carbohydrate matrix.

If isomers of the aforementioned compounds exist, either the pure isomers or any mixtures thereof can be used. The water-soluble compounds facilitate granulation at the hole nozzles. On the other hand, the water-soluble compounds act advantageously as humectants to prevent the paint particles according to the invention from drying out. The compounds interact with the starch it contains, which means that it maintains its ability to bind water for longer and the colored articles therefore dry out less quickly.

The proportion of the carbohydrate matrix comprising or consisting of a starch with an amylopectin content of at least 80% and at least one viscosity-modifying component is 50 to 98% by weight, based on the total weight of the color particle. The carbohydrate matrix is preferably contained in the color particle in an amount of 60 to 98% by weight and most preferably in an amount of 80 to 98% by weight, based on the total weight of the color particle.

In a further preferred variant according to the first aspect of the present invention, the ratio of starch with an amylopectin content of at least 80% to the component that modifies the viscosity is in the range from 99: 1 to 50:50.

The color particle according to the invention also comprises an emulsifier as a further component. It is advantageous to incorporate a small amount of at least one emulsifier in order to increase the solubility or the emulsifiability or the suspendability of the constituents when producing the color particles according to the invention. The addition of the at least one emulsifier also increases the stability of the suspension or gel obtained at the same time. In addition, the at least one emulsifier in the carbohydrate matrix improves the transport of the material melt during extrusion, reduces the adhesion of the material melt to the walls of the extruder and improves the material flow through the nozzles of the extruder. Suitable and preferred emulsifiers are emulsifiers selected from the group consisting of monoglycerides, diglycerides, deca-glycerol dipalmitate, hexa-glycerol distearate, polyglycerol esters, sulfoacetates, lecithin, polysorbates and mixtures of the emulsifiers mentioned.

Monoglycerides, diglycerides or lecithin are particularly preferably used as emulsifiers.

The at least one emulsifier is added to the paint particle according to the invention in an amount of 0.1 to 5% by weight, based on the total weight of the paint particle. The emulsifier is preferably contained in the color particle in an amount of 0.2 to 4% by weight and most preferably in an amount of 0.5 to 3% by weight, based on the total weight of the color particle.

As a further component, the paint particles according to the invention comprise water, which is necessary in order to be able to produce a viscous mixture in the form of a suspension or a gel from the above-mentioned components. Depending on the starting constituents, in particular the starch used, a suspension or a gel is formed after the constituents of the color particles according to the invention are mixed together and the emulsifier has been added. When the starch slurry is heated or heated, a gel is preferably formed.

In addition, the water content ensures that this mixture is still flowable in such a way that it can be applied through small openings at acceptable temperatures of <130 ° C. and not too high an extrusion pressure of <60 bar.

The water content of the paint particles according to the invention is typically 1 to 30% by weight, based on the total weight of the paint particle.

Too low a proportion of water makes processing more difficult due to the high viscosity of the mixture, so that a flow through small openings is no longer possible. A water content that is too high, on the other hand, leads to a mixture that is too soft, which cannot be processed or can only be processed with great difficulty via extrusion.

The water content of the paint particles according to the invention is preferably 1 to 20% by weight, even more preferably 5 to 15% by weight, but at most 30% by weight, based on the total weight of the paint particle.

The color particles according to the invention can, in addition to the above. Ingredients optionally contain one or more further (customary) active ingredients or functional ingredients which make up 100% by weight in the color particles according to the invention.

In comparison to other starches, for example corn starch, the carbohydrate matrix advantageously has a pure white color, which is suitable as such as color particles, for example as color particles in toothpastes, gels, dairy products, for example yogurt, or cleaning agents.

For optical purposes, at least one further dye can optionally be added to the color particle according to the invention. The at least one dye is a dye or pigment selected from the group consisting of: E100, E101, E102, E104, E110, E120, E122, E123, E124, E127, E128, E129, E131, E132, E133, E141, E141 (i), E141 (ii), E142, E150a, E150b, E150c, E150d, E151, E153, E155, E160, E160a, E160b, E160c, E161b, E163, E17117417, E175 and mixtures of the aforementioned dyes or pigments.

Further dyes or pigment dyes that are used and added to the color particles according to the invention are titanium dioxide E171 Cl 77891, pearlescent pigment silver AA, gold E175, blue Cl 74160, iron oxide red E172 Cl 77491, pearlescent pigment gold BB, vegetable carbon E153 Cl 77268: 1 , Red Cl 73360, green Cl 74260, iron oxide black E172 Cl 77499 or mixtures of the aforementioned dyes and pigments.

Oil-soluble dyes and pigment dyes selected from the group consisting of: E141, E153, E160, E160a, E160b, E160c, E171, E172, CI11680, CI12085, CI12490, CI13015, CI15850, CI16185, are particularly preferred CI18965, CI19140, CI42045, CI42051, CI42090, CI45350, CI45410, CI47005,

CI59040, CI60725, CI61565 CI61570, CI74160, CI74260, CI77007, CI77019,

CI77266, CI73360, CI77492, CI77499, CI77891 and mixtures of the aforementioned dyes or pigment dyes.

The above lists are to be understood as examples and not as exhaustive.

The aforementioned dyes are in particular oil-soluble dyes and pigment dyes approved for food, beverages, oral care products and cosmetics. Water-soluble dyes are less suitable because they tend to bleed out in an aqueous matrix, for example in a toothpaste, a gel, a milk product, preferably a yoghurt, or a cleaning product.

The at least one dye is added to the color particle according to the invention in an amount of 0.001 to 10% by weight, based on the total weight of the color particle. The at least one colorant is preferably contained in the color particle in an amount of 0.01 to 2% by weight and most preferably in an amount of 0.1 to 1% by weight, based on the total weight of the color particle.

The color particles according to the invention optionally contain as a further constituent at least one aroma substance or at least one aroma, ie two, three, four, five or even far more aroma components in a sensorially effective amount or at least one further aroma substance or at least one Fragrance, or two, three, four, five or even far more other fragrance components in a sensorially effective amount. The terms “flavor” and “aroma” or “fragrance” and “fragrance” are used equally alongside one another in the context of the present application and are therefore dependent on the intended use, namely flavoring on the one hand or scenting or perfuming on the other.

In the context of the present application, the term “sensory effective amount” means that the aroma substance or aroma or fragrance or fragrance is used in such a sufficient amount that the product resulting therefrom is in operation or in use reveals the sensory properties of the aroma substance or the aroma or the fragrance substance or the fragrance.

Usually, aromas or fragrances are not used in binary or ternary mixtures, but rather as a component of sophisticated, complex mixtures that partially contain two, three, four, five, ten, but preferably a much higher number of aromas or fragrances can contain very small amounts in order to give a particularly rounded taste profile.

In a preferred development of the present invention, the color particles therefore optionally contain any number of other aromas or fragrances selected from the group formed by: (1) hydrocarbons; (2) aliphatic alcohols; (3) aliphatic aldehydes and their acetals; (4) aliphatic ketones and their oximes; (5) aliphatic sulfur-containing compounds; (6) aliphatic nitriles; (7) esters of aliphatic carboxylic acids; (8) acyclic terpene alcohols; (9) acyclic terpene aldehydes and ketones; (10) cyclic terpene alcohols; (11) cyclic terpene aldehydes and ketones; (12) cyclic alcohols; (13) cycloaliphatic alcohols; (14) cyclic and cycloaliphatic ethers; (15) cyclic and macrocyclic ketones; (16) cycloaliphatic aldehydes; (17) cycloaliphatic ketones; (18) esters of cyclic alcohols; (19) esters of cycloaliphatic alcohols; (20) esters of cycloaliphatic carboxylic acids; (21) Araliphatic alcohols; (22) esters of araliphatic alcohols and aliphatic carboxylic acids; (23) araliphatic ethers; (24) aromatic and araliphatic aldehydes; (25) aromatic and araliphatic ketones; (26) aromatic and araliphatic carboxylic acids and their esters; (27) nitrogen-containing aromatic compounds; (28) phenols, phenyl ethers, and phenyl esters; (29) heterocyclic compounds; (30) lactones; as well as their mixtures.

The selection of aromas or fragrances is very extensive; Appropriate substances with which the color particles according to the invention can be advantageously combined can be found, for. B. in "S. Arctander, Perfume and Flavor Chemicals, Vol. I and II, Montclair, N. J., 1969, self-published "or" H. Surburg and J. Panten, Common Fragrance and Flavor Materials, 6th Edition, Wiley-VCH, Weinheim, 2016 “.

The following are mentioned in detail:

Extracts from natural raw materials: This group stands for essential oils, concretes, absolutes, resins, resinoids, balms, tinctures such as. B. Ambré Tint; Amyris oil; Angelica seed oil; Angelica root oil; Anise oil; Valerian oil; Basil oil; Tree moss absolute; Bay oil; Mugwort oil; Benzoeresine; Bergamot oil; Beeswax absolute; Birch tar oil; Bitter almond oil; Savory oil; Bucco leaf oil; Cabreuva oil; Cade oil; Calmus oil; Camphor oil; Cananga oil; Cardamom oil; Cascarilla oil; Cassia oil; Cassie absolute; Castoreum absolute; Cedar leaf oil; Cedarwood oil; Cistus oil; Citronella oil; Lemon oil; Copaiva balsam; Copaiva balsam oil; Coriander oil; Costus root oil; Cumin oil; Cyprus oil; Davana oil; Dill herb oil; Dill seed oil; Eau de brouts absolute; Oakmoss absolute; Elemi oil; Tarragon oil; Eucalyptus citriodora oil; Eucalyptus oil; Fennel oil; Spruce needle oil; Galbanum oil; Galbanum resin; Geranium oil; Grapefruit oil; Guaiac wood oil; Gurjun balm; Gurjun balm oil; Helichrysum absolute; Helichrysum oil; Ginger oil; Orris root absolute; Orris root oil; Jasmine absolute; Calamus oil; Chamomile oil blue; Roman chamomile oil; Carrot seed oil; Cascarilla oil; Pine needle oil; Spearmint oil; Caraway seed oil; Labdanum oil; Labdanum absolute; Labdanum resin; Lavandin absolute; Lavandin oil; Lavender absolute; Lavender oil; Lemongrass oil; Lovage oil; Distilled lime oil; Pressed lime oil; Linaloe oil; Litsea cubeba oil; Bay leaf oil; Mace oil; Marjoram oil; Mandarin oil; Massoirinden oil; Mimosa absolute; Musk seed oil; Musk tincture; Muscatel sage oil; Nutmeg oil; Myrrh absolute; Myrrh oil; Myrtle oil; Clove leaf oil; Clove blossom oil; Neroli oil; Olibanum absolute; Olibanum oil; Opopanax oil; Orange blossom absolute; Orange oil; Origanum oil; Palmarosa oil; Patchouli oil; Perilla oil; Balsam oil of Peru; Parsley leaf oil; Parsley seed oil; Petitgrain oil; Peppermint oil; Pepper oil; Allspice oil; Pine oil; Poley oil; Rose absolute; Rosewood oil; Rose oil; Rosemary oil; Dalmatian sage oil; Spanish sage oil; Sandalwood oil; Celery seed oil; Spiclavender oil; Star anise oil; Styrax oil; Marigold oil; Pine needle oil; Tea tree oil; Turpentine oil; Thyme oil; Tolu balsam; Tonka absolute; Tuberose absolute; Vanilla extract; Violet leaf absolute; Verbena oil; Vetiver oil; Juniper berry oil; Wine yeast oil; Wormwood oil; Wintergreen oil; Ylang oil; Hyssop oil; Civet absolute; Cinnamon leaf oil; Cinnamon bark oil and fractions thereof or ingredients isolated from it.

Individual fragrances and flavorings: Individual fragrances and flavorings can be divided into a large number of classes, namely:

Hydrocarbons such as 3-carene; a-pinene; ß-pinene; a-terpinene; g-terpinene; p-cymene; Bisabolene; Camphene; Caryophyllene; Cedren; Ferns; Limonene; Longifolene; Myrcene; Ocimen; Valencene; (E, Z) -1, 3,5-undecatriene; Styrene; Diphenylmethane;

Aliphatic alcohols such as hexanol; Octanol; 3-octanol; 2,6-dimethylheptanol; 2-methyl-2-heptanol; 2-methyl-2-octanol; (E) - 2-flexenol; (E) - and (ZJ-3-hexenol; 1-octen-3-ol; mixture of 3,4,5,6,6-pentamethyl-3/4-hepten-2-ol and 3,5,6, 6-tetramethyl-4-methyleneheptan-2-ol; (E, Z) -2,6-nonadienol; 3,7-dimethyl-7-methoxyoctan-2-ol; 9-decenol; 10-undecenol; 4-methyl- 3-decen-5-ol;

Aliphatic aldehydes and their acetals, such as, for example, hexanal; Heptanal; Octanal; Nonanal; Decanal; Undecanal; Dodecanal; Tridecanal; 2-methyloctanal; 2- Methylnonanal; (E) - 2-hexenal; (ZJ-4-heptenal; 2,6-dimethyl-5-heptenal; 10-undecenal; (E) -4-decenal; 2-dodecenal; 2,6,10-trimethyl-9-undecenal; 2,6,10 - Trimethyl-5,9-undecadienal; heptanaldiethylacetal; 1,1-dimethoxy-2,2,5-trimethyl-4-hexene; citronellyloxyacetaldehyde; 1 - (1-methoxy-propoxy) - (E / Z) -3-hexene ;

Aliphatic ketones and their oximes such as 2-heptanone; 2-octanone; 3-octanone; 2-nonanone; 5-methyl-3-heptanone; 5-methyl-3-heptanone oxime; 2, 4,4,7-tetramethyl-6-octen-3-one; 6-methyl-5-hepten-2-one;

Aliphatic sulfur-containing compounds such as 3-methylthio-hexanol; 3-methylthiohexyl acetate; 3-mercaptohexanol; 3-mercaptohexyl acetate; 3-mercapto hexyl butyrate; 3-acetylthiohexyl acetate; 1-menthen-8-thiol;

Aliphatic nitriles such as 2-nonenoic acid nitrile; 2-undecenoic acid nitrile; 2-tridecenoic acid nitrile; 3,12-tridecadienoic acid nitrile; 3,7-dimethyl-2,6-octadiene-acid nitrile;

3.7-dimethyl-6-octenonitrile;

Esters of aliphatic carboxylic acids such as (E) - and (Z) - 3-hexenyl formate; Ethyl acetoacetate; Isoamyl acetate; Hexyl acetate; 3,5,5-trimethylhexyl acetate; 3-methyl-2-butenyl acetate; ('EJ-2-hexenyl acetate; (E) - and (Z) - 3-hexenyl acetate; octyl acetate; 3-octyl acetate; 1-octen-3-ylacetate; ethyl butyrate; butyl butyrate; isoamyl butyrate; hexyl butyrate; (E) - and (' ZJ-3-hexenyl isobutyrate; hexyl crotonate; ethyl isovalerate; ethyl 2-methylpentanoate; ethyl hexanoate; allyl hexanoate; ethyl heptanoate; allyl heptanoate; ethyl octanoate; ethyl (E, Z) -2,4-decadienoate; methyl 2-octanoate; methyl 2-octanoate 2-noninate; allyl-2-isoamyloxyacetate; methyl

3.7-dimethyl-2,6-octadienoate; 4-methyl-2-pentyl-crotonate;

Acyclic terpene alcohols such as. B. Citronellol; Geraniol; Nerol; Linalool; Lavadulol; Nerolidol; Farnesol; Tetrahydrolinalool; Tetrahydrogeraniol; 2,6-dimethyl-7-octen-2-ol; 2,6-dimethyloctan-2-ol; 2-methyl-6-methylen-7-octen-2-ol; 2,6-dimethyl

5.7-octadien-2-ol; 2,6-dimethyl-3,5-octadien-2-ol; 3,7-dimethyl-4,6-octadien-3-ol; 3,7-dimethyl-1,5,7-octatrien-3-ol; 2,6-dimethyl-2,5,7-octatrien-1-ol; As well as their Formates, acetates, propionates, isobutyrates, butyrates, isovalerianates, pentanoates, hexanoates, crotonates, tiglinates and 3-methyl-2-butenoates;

Acyclic terpene aldehydes and ketones such. B. Geranial; Neral; Citronellal; 7-hydroxy-3,7-dimethyloctanal; 7-methoxy-3,7-dimethyloctanal; 2,6,10-thmethyl-9-undecenal; Geranylacetone; as well as the dimethyl and diethyl acetals of geranial, neral, 7-hydroxy-3,7-dimethyloctanal;

Cyclic terpene alcohols such as. B. menthol; Isopulegol; alpha-terpineol; Terpinenol-4; Menthan-8-ol; Menthan-1-ol; Menthan-7-ol; Borneol; Isoborneol; Linalool oxide; Nopoly; Cedrol; Ambrinol; Vetiverol; Guajol; and their formates, acetates, propionates, isobutyrates, butyrates, isovalerianates, pentanoates, hexanoates, crotonates, tiglinates and 3-methyl-2-butenoates;

Cyclic terpene aldehydes and ketones such. B. menthone; Isomenthone; 8-mercaptomenthan-3-one; Carvone; Camphor; Fenchone; alpha-ionon; beta-ionon; alpha-n-methylionone; beta-n-methylionone; alpha-isomethylionone; beta-isomethylionone; alpha-lron; alpha damascone; beta damascone; beta-damascenone; delta damascone; gamma damascone; 1- (2,4,4-trimethyl-2-cyclohexen-1-yl) -2-buten-1-one; 1, 3,4,6,7,8a-hexahydro-1, 1, 5,5-tetramethyl-2H-2,4a-methanonaphthalen-8 (5H) -one; 2-methyl-4- (2,6, 6-trimethyl-1-cyclohexen-1 -yl) -2-butenal; Nootkatone;

Dihydronootkatone; 4,6,8-megastigmatrien-3-one; alpha-sinensal; beta-sinensal; acetylated cedarwood oil (methyl cedryl ketone);

Cyclic alcohols such as 4-tert-butylcyclohexanol; 3,3,5-trimethylcyclohexanol; 3-isocamphylcyclohexanol; 2,6,9-trimethyl-Z2, Z5, E9-cyclododecatrien-1-ol; 2-isobutyl-4-methyltetrahydro-2H-pyran-4-ol;

Cycloaliphatic alcohols such as, for example, alpha, 3,3-trimethylcyclohexyl methanol, 1- (4-isopropylcyclohexyl) ethanol; 2-methyl-4- (2,2,3-trimethyl-3-cyclopent-1-yl) butanol; 2-methyl-4- (2,2,3-trimethyl-3-cyclopent-1-yl) -2-buten-1-ol; 2-ethyl-4- (2,2,3-trimethyl-3-cyclopent-1-yl) -2-buten-1-ol; 3-methyl-5- (2,2,3-trimethyl-3- cyclopent-1-yl) pentan-2-ol; 3-methyl-5- (2,2,3-trimethyl-3-cyclopent-1-yl) -4-penten-2-ol; 3,3-dimethyl-5- (2,2,3-trimethyl-3-cyclopent-1-yl) -4-penten-2-ol; 1 - (2,2,6-trimethylcyclohexyl) pentan-3-ol; 1- (2,2,6-trimethylcyclohexyl) hexan-3-ol;

Cyclic and cycloaliphatic ethers such as cineole; Cedryl methyl ether; Cyclododecyl methyl ether; 1,1-dimethoxycyclododecane; (Ethoxymethoxy) cyclododecane; alpha cedrene epoxide; 3a, 6,6,9a-tetramethyldodecahydronaphtho [2,1 -b] furan; 3a-ethyl-6,6,9a-trinethyldodecahydronaphtho [2,1-b] furan; 1,5,9-trimethyl-13-oxabicyclo [10.1 .0] trideca-4,8-diene; Rose oxide; 2- (2,4-dimethyl-3-cyclohexen-1-yl) -5-methyl-5- (1-methylpropyl) -1,3-dioxane;

Cyclic and macrocyclic ketones such as 4-tert-butylcyclohexanone; 2,2,5-trimethyl-5-pentylcyclopentanone; 2-heptylcyclopentanone; 2-pentylcyclopentanone; 2-hydroxy-3-methyl-2-cyclopenten-1-one; 3-methyl-cis-2-penten-1 -yl-2-cyclopenten-1-one; 3-methyl-2-pentyl-2-cyclopenten-1-one; 3-methyl-4-cyclopentadecenone; 3-methyl-5-cyclopentadecenone; 3-methylcyclopentadecanone; 4- (1-ethoxyvinyl) -3,3,5,5-tetramethylcyclohexanone; 4-tert-pentylcyclohexanone; 5-cyclohexadecen-1-one; 6,7-dihydro-1, 1, 2,3,3-pentamethyl-4 (5H) -indanone; 8-cyclohexadecen-1-one; 9-cycloheptadecen-1-one; Cyclopentadecanone; Cyclohexadecanone;

Cycloaliphatic aldehydes such as 2,4-dimethyl-3-cyclohexenecarbaldehyde;

2-methyl-4- (2,2,6-trinethyl-cyclohexen-1-yl) -2-butenal; 4- (4-hydroxy-4-methylpentyl) -

3-cyclohexenecarbaldehyde; 4- (4-methyl-3-penten-1-yl) -3-cyclohexenecarbaldehyde;

Cycloaliphatic ketones such as. B. 1- (3,3-Dimethylcyclohexyl) -4-penten-1-one; 2,2-dimethyl-1 - (2,4-dimethyl-3-cyclohexen-1 -yl) -1-propanone; 1 - (5,5-dimethyl-1-cyclohexen-1 -yl) -4-penten-1-one; 2,3,8,8-tetramethyl-1, 2,3,4,5,6,7,8-octahydro-2-naphthalenyl methyl ketone; Methyl 2,6,10-trinethyl-2,5,9-cydododecathenylketone; tert-butyl- (2,4-dimethyl-3-cyclohexen-1-yl) ketone; Esters of cyclic alcohols such as, for example, 2-tert-butylcyclohexyl acetate; 4-tert-butylcyclohexyl acetate; 2-tert-pentylcyclohexyl acetate; 4-tert-pentylcyclohexyl acetate; 3,3,5-trimethylcyclohexyl acetate; Decahydro-2-naphthyl acetate; 2-cyclopentylcyclopentyl crotonate; 3-pentyl tetrahydro-2H-pyran-4-ylacetate; Decahydro-2,5,5,8a-tetramethyl-2-naphthyl acetate; 4,7-methano-3a, 4,5,6,7,7a-hexahydro-5 or 6-indenyl acetate; 4,7-methano-3a, 4,5,6,7,7a-hexahydro-5 or 6-indenyl propionate; 4,7-methano-3a, 4,5,6,7,7a-hexahydro-5 or 6-indenyl isobutyrate; 4,7-methanooctahydro-5 or 6-indenyl acetate;

Esters of cycloaliphatic alcohols such as 1-cyclohexylethyl crotonate;

Esters of cycloaliphatic carboxylic acids such as. B. allyl 3-cyclohexyl propionate; Allylcyclohexyloxyacetate; cis and trans methyl dihydrojasmonate; cis and trans methyl jasmonate; Methyl 2-hexyl-3-oxocyclopentanecarboxylate; Ethyl 2-ethyl-6,6-dimethyl-2-cyclohexenecarboxylate; Ethyl 2,3,6,6-tetramethyl-2-cyclohexene carboxylate; Ethyl 2-methyl-1,3-dioxolane-2-acetate;

Araliphatic alcohols such as benzyl alcohol; 1-phenylethyl alcohol; 2-phenylethyl alcohol; 3-phenylpropanol; 2-phenylpropanol; 2-phenoxyethanol; 2,2-dimethyl-3-phenylpropanol; 2,2-dimethyl-3- (3-methylphenyl) propanol; 1,1-dimethyl-2-phenylethyl alcohol; 1,1-dimethyl-3-phenylpropanol; 1-ethyl-1-methyl-3-phenylpropanol; 2-methyl-5-phenylpentanol; 3-methyl-5-phenylpentanol; 3-phenyl-2-propen-1-ol; 4-methoxybenzyl alcohol; 1- (4-isopropylphenyl) ethanol;

Esters of araliphatic alcohols and aliphatic carboxylic acids such as benzyl acetate; Benzyl propionate; Benzyl isobutyrate; Benzyl isovalerate; 2-phenylethyl acetate; 2-phenylethyl propionate; 2-phenylethyl isobutyrate; 2-phenylethyl isovalerate; 1-phenylethyl acetate; alpha-trichloromethylbenzyl acetate; alpha, alpha-dimethylphenylethyl acetate; alpha, alpha-dimethylphenylethyl butyrate; Cinnamyl acetate; 2-phenoxyethyl isobutyrate; 4-methoxybenzyl acetate; Araliphatic ethers such as, for example, 2-phenylethyl methyl ether; 2-phenylethyl isoamyl ether; 2-phenylethyl-1-ethoxyethyl ether; Phenylacetaldehyde dimethyl acetal; Phenylacetaldehyde diethyl acetal; Hydratropaaldehyde dimethyl acetal; Phenylacetaldehyde glycerol acetal; 2,4,6-trimethyl-4-phenyl-1,3-dioxane; 4, 4a, 5, 9b-tetrahydroindeno [1, 2-d] -m-dioxin; 4,4a, 5,9b-tetrahydro-2,4-dimethylindeno [1,2-d] -m-dioxin;

Aromatic and araliphatic aldehydes such as. B. benzaldehyde; Phenylacetaldehyde; 3-phenylpropanal; Hydratropaaldehyde; 4-methylbenzaldehyde; 4-methylphenylacetaldehyde; 3- (4-ethylphenyl) -2,2-dimethylpropanal; 2-methyl-3- (4-isopropylphenyl) propanal; 2-methyl-3- (4-tert-butylphenyl) propanal; 2-methyl-3- (4-isobutylphenyl) propanal; 3- (4-tert-butylphenyl) propanal; Cinnamaldehyde; alpha-butyl cinnamaldehyde; alpha-amylcinnamaldehyde; alpha-hexyl cinnamaldehyde; 3-methyl-5-phenylpentanal; 4-methoxybenzaldehyde; 4-hydroxy-3-methoxybenzaldehyde; 4-hydroxy-3-ethoxybenzaldehyde; 3,4-methylenedioxybenzaldehyde; 3,4-dimethoxybenzaldehyde; 2-methyl-3- (4-methoxyphenyl) propanal; 2-methyl-3- (4-methylenedioxyphenyl) propanal;

Aromatic and araliphatic ketones such as acetophenone; 4-methylacetophenone; 4-methoxyacetophenone; 4-tert-butyl-2,6-dimethylacetophenone; 4-phenyl-2-butanone; 4- (4-hydroxyphenyl) -2-butanone; 1 - (2-naphthalenyl) ethanone; 2-benzofuranylethanone; (3-methyl-2-benzofuranyl) ethanone; Benzophenone; 1, 1, 2, 3,3,6-hexamethyl-5-indanyl methyl ketone; 6-tert-butyl-1,1-dimethyl-4-indanyl methyl ketone; 1 - [2,3-dihydro-1, 1, 2,6-tetramethyl-3- (1-methylethyl) -1H-5-indenyl] ethanone; 5 ‘, 6‘, 7 ‘, 8‘-tetrahydro-3‘, 5 ‘, 5‘, 6 ‘, 8‘, 8‘-hexamethyl-2-acetonaphthone;

Aromatic and araliphatic carboxylic acids and their esters, such as, for example, benzoic acid; Phenylacetic acid; Methyl benzoate; Ethyl benzoate; Hexyl benzoate; Benzyl benzoate; Methylphenyl acetate; Ethyl phenyl acetate; Geranyl phenyl acetate; Phenylethyl phenyl acetate; Methyl cinnamate; Ethyl cinnamate; Benzyl cinnamate; Phenylethyl cinnamate; Cinnamyl cinnamate; Allyl phenoxyacetate; Methyl salicylate; Isoamyl salicylate; Hexyl salicylate; Cyclohexyl salicylate; Cis-3-hexenyl salicylate; Benzyl salicylate; Phenylethyl salicylate; Methyl 2,4-dihydroxy-3,6-dimethylbenzoate; Ethyl 3-phenyl glycidate; Ethyl 3-methyl-3-phenyl glycidate;

Nitrogen-containing aromatic compounds such as 2,4,6-trinitro-1,3-dimethyl-5-tert-butylbenzene; 3,5-dinitro-2,6-dimethyl-4-tert-butyl acetophenone;

Cinnamonitrile; 3-methyl-5-phenyl-2-pentenoic acid nitrile; 3-methyl-5-phenylpentanoic acid nitrile; Methyl anthranilate; Methyl N-methyl anthranilate; Schiff's bases of methyl anthranilate with 7-hydroxy-3,7-dimethyloctanal, 2-methyl-3- (4-tert.-butylphenyl) propanal or 2,4-dimethyl-3-cyclohexenecarbaldehyde; 6- isopropylquinoline; 6-isobutylquinoline; 6-sec-butylquinoline; 2- (3-phenylpropyl) pyridine; Indole; Skatole; 2-methoxy-3-isopropylpyrazine; 2-isobutyl-3-methoxypyrazine;

Phenols, phenyl ethers and phenyl esters such as estragole; Anethole; Eugenol; Eugenyl methyl ether; Isoeugenol; Isoeugenyl methyl ether; Thymol; Carvacrol; Diphenyl ether; beta-naphthyl methyl ether; beta-naphthyl ethyl ether; beta-naphthyl isobutyl ether; 1,4-dimethoxybenzene; Eugenyl acetate; 2-methoxy-4-methylphenol; 2-ethoxy-5- (1-propenyl) phenol; p-cresylphenyl acetate;

Heterocyclic compounds such as 2,5-dimethyl-4-hydroxy-2H-furan-3-one; 2-ethyl-4-hydroxy-5-methyl-2H-furan-3-one; 3-hydroxy-2-methyl-4H-pyran-4-one; 2-ethyl-3-hydroxy-4H-pyran-4-one;

Lactones such as 1,4-octanolide; 3-methyl-1,4-octanolide; 1,4-nonanolide; 1,4-decanolide; 8-decen-1,4-olide; 1, 4-undecanolide; 1,4-dodecanolide; 1,5-decanolide; 1,5-dodecanolide; 4-methyl-1,4-decanolide; 1, 15-pentadecanolide; cis- and trans-11-pentadecen-1, 15-olide; cis- and trans-12-pentadecen-1, 15-olide; 1,16-hexadecanolide; 9-hexadecen-1, 16-olide; 10-oxa-1, 16-hexadecanolide; 11-oxa-1, 16-hexadecanolide;

12-oxa-1, 16-hexadecanolide; Ethylene 1, 12-dodecanedioate; Ethylene 1,13-tridecanedioate; Coumarin; 2,3-dihydrocoumarin; Octahydrocoumarin;

[0119] and any mixtures of the aforementioned aromas or fragrances. Aromas or fragrances or aromas can be used for flavoring in liquid form, undiluted or diluted with a solvent. Suitable and preferred solvents for this are in particular ethanol, glycerine, vegetable oil, triglycerides, 1,2-propylene glycol, 1,2-butylene glycol, dipropylene glycol, diethyl phthalate, triethyl citrate, isopropyl myristate and triacetin.

Aroma or fragrance mixtures of this type contain up to 99% by weight, preferably about 5 to about 70% by weight, in particular about 10 to about 50% by weight and particularly preferably about 15 to about 25% by weight. % of the solvents mentioned.

In a preferred alternative, the aroma or fragrance mixtures comprise synthetic or natural, preferably tasteless and odorless carrier substances, in particular carrier oils, which contain the aromas or fragrances in highly concentrated form and optionally solvents and / or auxiliaries.

For some applications it is also advantageous to adsorb the aroma or fragrance mixtures on a carrier which ensures both a fine distribution of the aromas or fragrances contained therein in the product and a controlled release during use. Such carriers can be porous inorganic materials such as light sulfate, silica gels, zeolites, gypsums, clays, clay granules, aerated concrete, etc., or organic materials such as wood, cellulose-based substances, sugar, dextrins (e.g. maltodextrin) or cyclodextrins.

In an alternative preferred embodiment, the aroma or fragrance mixtures are present in microencapsulated or spray-dried form or as inclusion complexes or as extrusion products in order to be added to the flavoring product in this form. The microencapsulation of the aroma or fragrance mixtures can take place, for example, by the so-called coacervation process with the aid of capsule materials, for example made of soft gelatin. The spray-dried fragrances or aroma or fragrance compositions can be produced, for example, by spray drying an emulsion or dispersion containing the aroma or fragrance mixture according to the invention, with preferably modified starches, proteins, dextrin and vegetable gums being used as carriers. Inclusion complexes can be produced, for example, by introducing dispersions of an aroma or fragrance mixture and cyclodextrins or urea derivatives into a suitable solvent, for example water. Extrusion products can be obtained by fusing an aroma or fragrance mixture with a suitable waxy substance and by extrusion with subsequent solidification, if necessary in a suitable solvent, for example isopropanol.

If necessary, the properties of aroma or fragrance mixture preparations modified in this way can be further optimized by so-called "coating" with suitable materials with a view to a more targeted fragrance release,

The color particles according to the invention have an aromatic substance or aroma or fragrance content or fragrance content of 0.01 to 25% by weight, preferably from 0.1 to 15% by weight, particularly preferably from 0.2 to 10% by weight .-%, based on the total weight of the color particle.

Optionally, the color particles according to the invention comprise further active ingredients or functional ingredients selected from the group consisting of: preservatives, antioxidants, UV filters, vitamins, acid regulators, sweeteners, stabilizers, thickeners, gelling agents, flow aids, and others in Ingredients that are common and approved in the food, cosmetics and pharmaceutical industries. In a particularly preferred variant of the first aspect, the color particles according to the invention have the following composition:

50 to 98% by weight of a carbohydrate matrix composed of a starch with an amylopectin content of at least 80% and at least one component that modifies the viscosity;

0.1 to 5% by weight of at least one emulsifier;

1 to 30 wt% water; and optionally 0.001 to 10% by weight of at least one dye; optionally 0.01 to 25 wt .-% of at least one aroma or fragrance or at least one aroma or fragrance; based on the total weight of the color particle.

The color particles according to the invention typically have a glass transition temperature in the range from 10 to 90.degree. C., preferably in the range from 20 to 75.degree. C., particularly preferably in the range from 20 to 60.degree. The glass transition temperatures were determined by means of differential scanning calorimetry (DSC 200 F3 Netzsch).

The color particles according to the first aspect of the present invention preferably have a cylindrical or spherical geometry and a narrow grain size profile. They typically have a diameter of 0.2 to 5 mm, preferably 0.3 to 3.0 mm and particularly preferably 0.5 to 2.0 mm and / or a length of 0.1 to 10 mm, preferably of 0.2 to 3.0 mm, particularly preferably from 0.3 to 1.5 mm. The aforementioned sizes are therefore preferably in the range from 0.1 to 1.5 mm in which the particles are visually perceived.

As a comparison of the color particles according to the invention, which were produced from rice or potato starch, with color particles which were produced from corn, wheat or tapioca starch shows, the color particles according to the invention are characterized by good producibility in the extruder and good Storage stability over a longer period of time. They bleed even in a damp matrix Color particles according to the invention do not come off or dissolve. Because of these properties, the color particles according to the invention are particularly suitable for improving the visual appearance of gel-based preparations such as toothpastes or fluff care products, cleaning products or dairy products such as yoghurt, or for giving them a texture, in particular through the shelf life of such products.

The color particles according to the invention are also readily rubable in water, which is why they are outstandingly suitable for the intended applications, for example in toothpastes, milk products such as yoghurt, or cleaning products. The good stability and friability of the color particles in water is a measure that the color particles are not perceived as disturbing or rough when used. In addition, the color particles according to the invention have a clean colored, including white, matrix.

The effects described above are illustrated by the results in Tables 2 and 3 below.

Another advantage of the color particles according to the invention is an optionally high loading capacity with aromas or fragrances or aromas or fragrances, extracts or active ingredients and maximum retention of aromas or fragrances, or aromas or fragrances, or extracts or active ingredients during their storage or about the shelf life of the end products.

(i) providing a combination of a carbohydrate matrix comprising or consisting of a starch with an amylopectin content of at least 80% and at least one viscosity-modifying component; (ii) Preparation of a mixture of the combination obtained from step (i) and at least one emulsifier, water and optionally at least one color and / or at least one aroma or fragrance and / or at least one aroma or fragrance to obtain a suspension or a Gels;

(iii) extrusion of the suspension or gel to obtain an extrudate;

(iv) comminution of the extrudate to obtain a color particle; and

(v) optionally drying the paint particle.

The paint particles according to the invention are produced by extrusion in an extruder. After mixing and dispersing or suspending the constituents of the paint particles according to the invention, the highly viscous mixture, i.e. the suspension or the gel, is continuously pressed or extruded through the nozzle (s) of the extruder and comminuted in a subsequent step.

The type of extruder preferably used is a twin-screw extruder, although other known types of extruder can also be used. A twin-screw extruder is preferably used for mixing the constituents of the paint particle according to the invention, which extruder can be equipped with several temperature zones so that the temperature during mixing and extrusion can be controlled in a targeted manner.

In a first step of the method according to the invention, a combination of the component carbohydrate matrix and a viscosity-modifying component is provided and mixed in the extruder.

The carbohydrate matrix comprises a starch with an amylopectin content of at least 80%. The starch used, with an amylopectin content of at least 80%, can be used directly and without further pretreatment.

The term “starch” encompasses both native starch (s) and modified starch (s), that is to say starch products obtained by physical, chemical or enzymatic processes, from different starch sources. In a preferred embodiment of the method according to the invention, the starch which has an amylopectin content of at least 80% is selected from the group consisting of rice starch, potato starch and combinations of the two starches mentioned.

Most preferred is starch with an amylopectin content of at least 90%.

Amylopectin potato starch is most suitable for the formation of the carbohydrate matrix. The amylopectin potato starch is based on natural breeding and has an amylopectin content of at least 95% and contains practically no amylose. One such amylopectin potato starch is commercially available, for example, under the name “Eliane ™ Gel 100”. Amylopectin potato starch is characterized by high purity, special process stability and very high viscosity.

In a preferred variant, the starch has a viscosity of 10 mPa s to 50,000 mPa s, preferably a viscosity of 20 mPa s to 30,000 mPa s, measured as a 10% solution in water at 90 ° C. using a rheometer ( Anton Paar rheometer MCR302, cone-plate system, cone type CP-50-1 at a constant shear rate of 5 sec ¹ ).

Most preferred for the production of the color particles according to the present invention are starches from potatoes and rice which have a viscosity of 10 mPa s to 50,000 mPa s, preferably a viscosity of 20 mPa s to 30,000 mPa s, measured as 10 % solution in water at 90 ° C. using a rheometer (Anton Paar rheometer MCR302, cone-plate system, cone type CP-50-1 at a constant shear rate of 5 sec ¹ ).

The constituent that modifies the viscosity lowers the softening point of the matrix: the higher its proportion in the mixture, the easier it can be Extrude carbohydrate matrix. This component also facilitates granulation at the hole nozzles.

In the second step of the method according to the invention, the further constituents of the color particles according to the invention such as emulsifier, water and optionally dye, aroma and / or fragrance or aroma and / or fragrance are continuously fed to the extruder in the dosages described above.

Alternatively, the two steps (first step and second step) can also be combined. For this, all components are mixed beforehand and then fed continuously to the extruder.

The at least one emulsifier has the effect that the carbohydrate matrix and the further constituents of the color particles emulsify, suspend or form a gel-like structure with one another. The emulsifier also promotes the transport of the materials during extrusion, reduces adhesion to the walls of the extruder and improves the transport of the mixture through the nozzles of the extruder.

The addition of water brings about a lowering of the glass transition temperature and the plasticizing effect of water favors the thermoplastic extrusion of the carbohydrate matrix. During the extrusion of starch, the shear forces destroy the starch grains, water can penetrate the starch molecules more quickly and trigger gelatinization. The extrusion with water creates a thermoplastically deformable mixture in the extruder, which has a pronounced viscoelasticity.

In an alternative variant of the method according to the present invention, all components of the color particles, ie carbohydrate matrix comprising or consisting of a starch with an amylopectin content of at least 80%, at least one component that modifies the viscosity, an emulsifier, Water and optionally at least one dye and / or at least one Aroma substance or fragrance and / or at least one aroma or fragrance provided and mixed in one process step to obtain a highly viscous mixture.

With regard to the constituents of the color particles, their preferred or alternative embodiments, their mixing and quantity ratios and their advantageous effects, reference is made to the above detailed description in connection with the color particles according to the invention, which are applicable to the method according to the invention according to the second aspect of Invention is also valid, so that a repetition is not necessary.

After the mixing and dispersing or suspending of the constituents of the paint particles according to the invention have been completed in the process according to the invention, a highly viscous mixture is present in the form of a suspension or a gel, which is extruded in a further step, whereby an extrudate is obtained.

The extrudate is pressed continuously through the nozzle (s) of the extruder. As a result, strands are formed after the nozzle opening. The diameter of the strands and thus the diameter of the color particles ultimately obtained is controlled via the nozzle diameter. A minimum pressure of 1 bar must be built up in front of the nozzle so that an even discharge without pulsation is possible. The ideal pressure range is between 1 to 60 bar, preferably from 4 to 50 bar and particularly preferably from 5 to 45 bar.

Particularly good producibility in the extruder is achieved if starch with an amylopectin content of more than 90%, in particular pure amylopectin-potato starch, is used in the process according to the invention to form the carbohydrate matrix. The amylopectin potato starch with over 95% amylopectin content contains practically no amylose. One such amylopectin potato starch is available in Flandel under the name “Eliane ™ Gel 100”, for example. Since the viscosity of the suspension or of the gel has an influence on the stability of the color particles during use, a starch is used in the method according to the present invention to achieve the best possible stability of the color particles, which has a viscosity of 10 to 50,000 mPa s, measured as a 10% solution in water at 90 ° C.

A twin-screw or twin-screw extruder is preferably used for mixing the constituents of the paint particle according to the invention, which extruder can be equipped with several temperature zones so that the temperature during mixing and extrusion can be controlled in a targeted manner. By heating the extruder housing and the frictional heat of the screw rotations, the viscosity of the mixture is also controlled.

The mixing of the constituents of the paint particle according to the invention and / or the extrusion of the suspension or the gel is carried out at an elevated temperature. The increased temperature has an influence on the viscosity of the suspension or the gel, which is thereby reduced. This makes it easier for the suspension or gel to be pressed through the nozzle plate of the extruder. The mixing of the constituents of the paint particle according to the invention and / or the extrusion of the suspension or the gel is preferably carried out at a temperature in the range from 70 to 150 ° C, preferably from 75 to 130 ° C and particularly preferably from 80 to 120 ° C.

The torque occurring in the extruder during extrusion (measured in% of the maximum torque or the total torque of the extruder) is a measure of producibility. If the torque is in the range of 30-60%, the paint particles can be easily obtained produce, ie uniform particles are formed during the granulation at the head of the extruder and the extrusion runs for several hours without any technical disruption. A Leistritz ZSE 18MAXX twin-screw extruder was used for the tests within the scope of the present invention. According to the manufacturer, this has a total screw torque of 71 Nm. A suitable screw configuration controls the degree of filling and the residence time in the extruder. With the help of the screw speed, the filling level, the mixing efficiency, the generated frictional heat and the material pressure can be controlled.

To shape the strands after the opening, the extruded mixture is cooled.

The strands can be comminuted using a cold cut or a hot cut process. The strands are advantageously comminuted while still in the solidification phase by means of top granulation or a hot die-cutting process. For this purpose, an optionally gas-tight design of the head granulation with rotating cutting knives is preferably used, which takes place directly at the exit of the extruder. A (stepless) speed control of the head granulation enables the adjustment of the particle length depending on the solids throughput.

Depending on the moisture content, the color particles obtained in this way are optionally also dried if necessary.

The bulk density of the paint particles according to the invention is 500-1,000 g / l; the bulk density is particularly preferably 600-900 g / l.

In a further, third aspect, the present invention relates to color particles comprising or consisting of a carbohydrate matrix comprising or consisting of a starch with an amylopectin content of at least 80% and at least one component that modifies the viscosity, at least one emulsifier, water, and optionally at least one color and / or at least one aroma or fragrance or at least one aroma or fragrance, which can be obtained by the method according to the invention. Preferably the method is carried out with a starch which contains more than 90% amylopectin, most preferably with a starch which contains more than 95% amylopectin, and practically no amylose.

Another aspect of the invention relates to the use of the color particles according to the invention for the production of foods, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals, commodities, in particular detergents and cleaning agents in liquid, gel-like or powder form, pet food or animal care products.

Due to their advantageous properties, the color particles according to the invention are outstandingly suitable for giving the above-mentioned products a visually better appearance or texture. An essential advantage of the color particles according to the invention is that, owing to their stability, the optical appearance or the texture can be retained over the shelf life of the products.

The color particles according to the invention are most preferably used in oral care products such as chewing gum, toothpaste, mouth gels, chewable tablets and chewy candies and cosmetic products such as shampoo, shower gel, peeling products, creams, lotions, foods, in particular dairy products such as yogurt, beverages and detergents. and cleaning products, such as dishwashing detergents, liquid soaps, liquid washing emulsions, soaps or toilet cleaners, for example.

With regard to preferred constituents of the color particles, their preferred or alternative embodiments, their mixing and quantitative ratios and their advantageous effects, reference is made to the above detailed description in connection with the color particles according to the invention, which are for the method according to the invention according to the second aspect of the invention is also valid, so that a repetition is not necessary. Particularly preferred in the use according to the invention are color particles which comprise starch with an amylopectin content of more than 90%, in particular potato starch or rice starch.

The best results are obtained with color particles comprising pure amylopectin potato starch to form the carbohydrate matrix. This starch with over 95% amylopectin content contains practically no amylose.

The present invention ultimately relates to foods, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals, consumer goods, in particular detergents and cleaning agents in liquid, gel-like or powder form, animal food or animal care products which contain the color particles according to the invention.

In a preferred variant, the foods are selected from the group consisting of instant beverage powders, tea, soup or sauce powders, baked goods, chewy candies, confectionery and milk products, preferably yoghurt.

Most preferably, the color particles are used to improve the appearance and consistency of the following products: pre-shave products, acidic, alkaline and neutral cleaning agents, such as floor cleaners, window glass cleaners, dishwashing detergents, bathroom and sanitary cleaners, scouring milk, solid and liquid toilet cleaners, liquid detergents, powder detergents, fabric softeners, laundry soap, disinfectants, air fresheners in liquid or gel-like form, personal care products such as solid and liquid soaps, shower gels, shampoos, shaving soaps, shaving foams, bath oils, cosmetic emulsions from oil in-water, water-in-oil and water-in-oil-in-water types such as skin creams and skin lotions, face creams and lotions, sunscreen creams and lotions, after sun creams and lotions, hand creams and lotions, foot creams and lotions, depilatory creams and lotions, aftershave creams and lotions, tanning creams and - lotions, hair care products such as hair gels, Hair lotions, hair conditioners, hair creams and lotions, deodorants and antiperspirants, such as, for example, underarm sprays, roll-ons, deodorant sticks, deodorant creams and products for decorative cosmetics and oral hygiene products.

Most preferably, the cosmetics are selected from the group consisting of oral care products such as chewing gum, toothpaste, mouth gels, chewable tablets and chewy candies, shampoo, shower gel, exfoliating products, creams and lotions.

In these foods, cosmetics, in particular oral hygiene products, pharmaceuticals, consumer goods, in particular detergents and cleaning agents in liquid, gel-like or powder form, pet food or pet care products, according to a preferred development of the invention, the color particles according to the present invention are in amounts from 0.001 to 10% by weight, even more preferably 0.05 to 4% by weight and most preferably 0.1 to 2% by weight, based on the total weight of the preparation.

The present invention is described in more detail below on the basis of examples, which, however, do not limit the scope of protection of the subject matter according to the invention. Unless otherwise stated, the proportions given below are based on weight.

Examples

Example 1

Production of the color particles according to the invention

A suitable raw material mixture, as described in the examples below, was metered into a twin-screw extruder from Leistritz of the ZSE 18-MAXX type with eight housing blocks and several separately temperature-controlled zones and processed with the following operating conditions. The temperature profile in the housings was regulated as follows: Housing 1: unheated; Housing 2 to 8: 90 ° C; Nozzle plate (1 mm hole diameter): 90 ° C. At a screw speed of 100 rpm, the working pressure was 9 bar; the throughput was 2 kg / h.

For the production of paint particles with a nominal grain size of approx. 1 mm, 1 to 2 knives made of sheet steel and a granulating plate with 18 bores with a nominal diameter of 1.0 mm were used. The speed control of the top granulation to adjust the length of the granules was carried out steplessly depending on the solids throughput. The granules obtained in this way have a bulk density of approx. 600 to 900 g / liter. Subsequently, portions of dust or oversized particles were removed using a two-tier sieve with sieve sizes of 0.8 mm and 1.25 mm. The sieving losses were less than 5% of the yield.

The color particles obtained in this way were added to the toothpaste bases produced as described below in a dosage of 1% by weight or to a commercially available yoghurt, 1.5% fat content, in a dosage of 1% by weight. Example 2

Manufacture of a toothpaste base (silica base)

The ingredients of Block A were mixed and placed in a blender. The ingredients of block B were mixed, the ingredients of block A were added in the mixer, mixed under vacuum at 25 to 30 ° C. for 30 minutes, then brought to normal pressure and the mixer was stopped. The ingredients of block C were mixed and added to the mixture in the mixer, mixed under vacuum at 25 to 30 ° C for 20 to 30 minutes, then brought to normal pressure and the mixer was stopped. Example 3

Production of a toothpaste base (carbonate base)

The ingredients of Block A were mixed and placed in a blender. The ingredients of block B were mixed, the ingredients of block A were added in the mixer, mixed under vacuum at 30-35 ° C. for 45 minutes, then brought to normal pressure and the mixer was stopped. The ingredients of block C were mixed and added to the mixture in the mixer, mixed under vacuum at 30-35 ° C for 20 minutes, then brought to normal pressure and the mixer was stopped. Example 4

Production of a toothpaste base (gel base)

The ingredients of Block A were mixed and placed in a blender. The ingredients of block B were mixed, the ingredients of block A were added in the mixer, mixed under vacuum at 40-45 ° C. for 15 minutes, then brought to normal pressure and the mixer was stopped. The ingredients of block C were mixed and added to the mixture in the mixer, mixed under vacuum at 40-45 ° C for 15 minutes, then brought to normal pressure and the mixer was stopped. Table 2: Application test in toothpaste bases with a dosage of 1% by weight

Note: OK = OK; corresponds to stably recognizable color particles in the toothpaste base

Table 3: Application test in commercially available yogurt, 1.5% fat, with a dosage of 1% by weight

As a comparison of the color particles according to the invention produced from rice or potato starch with color particles produced from corn, wheat or tapioca starch shows, the color particles according to the invention are distinguished by good storage stability over a longer period Duration and good producibility in the extruder. Even in an application with a (high) water content, the paint particles according to the invention do not bleed or dissolve.

Example 5

Production of colored particles with potato starch

The raw materials were mixed and metered into the extruder. The color particles were produced using a laboratory extruder (twin-screw extruder, Leistritz ZSE 18 MAXX). The temperature profile in the housings is regulated as follows: Housing 1: unheated; Housing 2 to 9: 90 ° C; Nozzle plate (hole diameter 1 mm): 90 ° C. At a screw speed of 100 rpm, the working pressure was 9 bar; the throughput was 2 kg / h.

(A) Use in water

The color particles were placed in water (1 g in 20 ml of water) and rated after one week. The color particles were well preserved as such; they had not bled and the surrounding water was not visibly cloudy. The paint particles were easy to rub and therefore suitable for the application described above.

(B) Use in toothpaste

The color particles were applied in various toothpaste bases in a dosage of 1% by weight, stored at 45 ° C. and assessed after three weeks. Three toothpaste bases (silica base, carbonate base, gel base), which were prepared as described in Examples 2 to 4, served as toothpaste bases.

As the first row of the toothpaste samples depicted in FIG. 1 shows in the order gel-based, silica-based and carbonate-based, the color particles as such were well preserved in all three toothpaste samples; the surrounding toothpaste base showed no visible bleeding, as can be seen in FIG. The paint particles were easy to rub and therefore suitable for the application described above.

Example 6

[0204] Filling of colored particles with potato starch The raw materials were mixed and metered into the extruder. The color particles were produced using a laboratory extruder (twin-screw extruder, Leistritz ZSE 18 MAXX). The temperature profile in the housings is regulated as follows: Housing 1: unheated; Housing 2 to 9: 90 ° C; Nozzle plate (hole diameter 1 mm): 90 ° C. At a screw speed of 100 rpm, the working pressure was 9 bar; the throughput was 2 kg / h.

(A) Use in water

The color particles were placed in water (1 g in 20 ml of water) and rated after one week.

The color particles were well preserved as such; they had not bled and the surrounding water was not visibly cloudy. The paint particles were easy to rub and therefore suitable for the application described above.

(B) Use in toothpaste

The color particles were applied in various toothpaste bases in a dosage of 1% by weight, stored at 45 ° C. and assessed after three weeks. The three toothpaste bases described in Examples 2 to 4 (silica-based, carbonate-based, gel-based) were used as toothpaste bases.

The color particles were well preserved as such; the surrounding toothpaste base showed no visible bleeding. The paint particles were easy to rub and therefore suitable for the application described above.

Example 7

Manufacture of color particles with corn starch

The color particles were produced as described in Example 6. (A) Use in water

The color particles were placed in water (1 g in 20 ml of water) and rated after one week. The color particles had turned into a cloudy mass and were no longer perceptible as particles.

Example 8

Production of colored particles with Capsul® tapioca

The color particles were produced as described in Example 3.

(A) Use in water The color particles were placed in water (1 g in 20 ml of water) and rated after one week. The color particles had turned into a cloudy mass and were no longer perceptible as particles.

(B) Use in toothpaste

As the second row of toothpaste samples depicted in FIG. 1 shows in the sequence gel-based, silica-based and carbonate-based, the color particles were no longer recognizable. The surrounding toothpaste base showed significant bleeding. The color particles are therefore not suitable for the application described above.

Example 9

Analysis of the viscosity of various starches

The starch powders were each made up as a 10% suspension in water at room temperature.

An Anton Paar rheometer MCR302, cone-plate system, cone type CP-50-1 at a constant shear rate of 5 sec ^{-1 was} used to determine the viscosity. The following was investigated in a temperature range of 25 - 90 ° C: (i) heating: temperature program 25 - 90 ° C with a heating rate of 13 ° C per minute, and (ii) cooling: temperature program 90 - 25 ° C with a cooling rate of 13 ° C per min. The results of the measurements are given in Table 4 below: Table 4:

The viscosity of the starch has an influence on the stability of the color particles during use. The viscosity of the starch used is preferably from 10 mPa s to 50,000 mPa s, measured as a 10% strength solution in water at 90.degree.

Claims

1. Color particles, comprising or consisting of a / an extrudate from an extrusion process, wherein the extrudate comprises or consists of: a (r) carbohydrate matrix comprising or consisting of a (r) starch with an amylopectin content of at least 80% and at least one viscosity modifying ingredient; at least one emulsifier;

2. Color particles according to claim 1, wherein the starch has an amylopectin content of at least 90%, in particular at least 95%.

3. Color particles according to claim 1 or claim 2, wherein the starch is selected from potato starch or rice starch or a combination thereof; and / or wherein the starch has a viscosity of 10 mPa s to 50,000 mPa s, measured as a 10% strength solution in water at 90 ° C. by means of a viscometer.

4. Color particles according to one of claims 1 to 3, wherein the at least one viscosity-modifying component is a water-soluble compound selected from the group consisting of mono-, di- and trisaccharides, sugar alcohols, dextrins or maltodextrins and mixtures of the aforementioned compounds.

5. Color particles according to one of claims 1 to 4, wherein the sugar alcohol is selected from the group consisting of sorbitol, mannitol, isomalt, lactitol, xylitol, threitol, erythritol, arabinol, arabitol, adontol, alditol, ducitol, Iditol and mixtures of the aforementioned sugar alcohols, in particular sorbitol.

6. Color particles according to any one of claims 1 to 5, wherein the ratio of starch with an amylopectin content of at least 80% to the viscosity-modifying component is in the range from 99: 1 to 50:50.

7. color particles according to any one of claims 1 to 6, wherein the at least one

Emulsifier is selected from the group consisting of: monoglycerides, diglycerides, deca-glycerine dipalmitate, hexa-glycerine distearate,

Polyglycerol esters, sulfoacetates, lecithin, polysorbates and mixtures of the aforementioned emulsifiers.

8. Color particles according to one of claims 1 to 7, wherein the at least one dye is selected from the group of oil-soluble dyes and pigment dyes, which consists of: E141, E153, E160, E160a, E160b, E160c, E171, E172, CI11680, CI12085 , CI12490, CI13015, CI15850, CI16185, CI18965, CI19140, CI42045, CI42051, CI42090, CI45350, CI45410, CI47005, CI59040, CI60725, CI61565 CI61570, CI74160, CI7493360, CI74160, CI74967019771, CI, CI77019007, CI74977007, CI, CI747197, CI, CI77019007, CI7497197, CI, CI42051, CI42090, CI42045, CI42051, CI42090 Mixtures of the aforementioned dyes or pigment dyes.

9. Color particles according to one of claims 1 to 8, comprising or consisting of:

0.1 to 5% by weight of at least one emulsifier;

10. Color particles according to one of claims 1 to 9, wherein the water content is 1 to 20% by weight, at most 30% by weight, based on the total weight of the color particle.

11. Color particles according to one of claims 1 to 10, wherein the particles have a particle diameter in the range from 0.2 to 5 mm, in particular in the range from 0.5 to 2.0 mm and / or a length in the range from 0, 1 to 10 mm, in particular in the range from 0.3 to 1.5 mm.

12. A method for producing a paint particle, comprising the steps:

(iii) extrusion of the suspension or gel to obtain an extrudate;

(iv) comminution of the extrudate to obtain a color particle; and

(v) optionally drying the paint particle.

13. The method for producing the color particles according to claim 12, wherein the extrusion of the emulsion is carried out at a temperature in the range from 70 to 150 ° C. and / or at a pressure from 1 to 60 bar and / or the torque occurring during extrusion in the extruder is in the range of 30 - 60%, based on the maximum torque of the extruder.

14. Color particles obtainable by the method according to claim 12 or claim 13.

15. Use of the color particles according to one of claims 1 to 11 or

Claim 14 for the production of food, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals,

Commodities, in particular detergents and cleaning agents in liquid, gel-like or powder form, animal food or animal care products.

16. Food, beverages, cosmetics, in particular oral hygiene products, pharmaceuticals, commodities, in particular washing and cleaning agents in liquid, gel-like or powder form, animal food or animal care products, comprising color particles according to one of claims 1 to 11 or claim 14.

17. Products according to claim 16, wherein the food is selected from the group consisting of: instant beverage powders, tea, soup or sauce powders, baked goods, chewy candies, confectionery, dairy products; and the cosmetic product is selected from the group consisting of oral care products such as chewing gum, toothpaste, mouth gels, chewable tablets and chewy candies, shampoo, shower gel, exfoliating products, creams and lotions; and the detergents are selected from the group consisting of dishwashing detergents, liquid soaps, liquid laundry emulsions and soaps.