ES1296494U - FOOD CAPSULES WITH THE CAPACITY OF COLORING DRINKS AND OTHER FOOD PRODUCTS (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Food capsule characterized in that it comprises at least one food grade hydrocolloid and at least one food coloring. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPTION

Food capsules with the capacity to color drinks and other food products

The present invention relates to capsules for use in the food field, comprising at least one food grade hydrocolloid and at least one food colouring. Said capsule consists of a solid, semi-solid or a liquid with an external membrane of gelled hydrocolloid, which can be used for coloring foods and beverages in which said capsule is inserted.

Hydrocolloids are macromolecules, for example polysaccharides or proteins, which have the property of easily absorbing water, modifying its rheology, increasing the viscosity of the liquid. Capsules covered by a film formed from an alginate salt, a known hydrocolloid, are known in the art. This type of capsules can be obtained by procedures commonly known as "direct spherification" or "reverse spherification". In the direct spherification procedure, one or several drops of the substance to be encapsulated are dropped, which either incorporates a source of non-calcium or magnesium alginate, or is surrounded by a film of non-calcium or magnesium alginate, for example, sodium, in a bath containing a source of calcium or magnesium ions, usually calcium chloride, calcium lactate or calcium gluconate, or a mixture thereof. Upon contact of the alginate drop with the solution containing calcium ions, the alginate gels as calcium alginate.

On the other hand, in reverse spherification, the substance to be encapsulated is mixed with a source of calcium or magnesium ions, for example, calcium chloride or another calcium salt. Next, a drop is formed with said mixture of the substance to be encapsulated and calcium or magnesium ions and it is introduced into a solution containing non-calcium alginate, for example, sodium alginate. When the drop formed containing calcium ions comes into contact with the solution containing alginate, a semi-solid and gelatinous outer film of calcium alginate is formed almost instantaneously, which keeps the substance to be encapsulated inside.

The capsules obtained by such processes can be used to encapsulate food and cosmetic substances. For example, PCT Patent Application WO2016/189172 discloses a procedure for the encapsulation of hydrophobic substances, PCT Patent Application WO2016/189173 discloses a procedure for the encapsulation of aqueous substances and the PCT patent application WO2016/189171 discloses a procedure for the encapsulation of biphasic substances.

Capsules formed by a hydrocolloid are also known, in which said hydrocolloid is distributed homogeneously throughout the capsule.

Until now, the use of this type of hydrocolloids has been limited to liquid or semi-solid products in products such as preservatives (WO201046845A1 and WO9200675A1), food adhesives (for example, CN101869233A), and as a substitute for macronutrients such as fats (for example , WO2005107500A1), among others. There are also capsules in the state of the art that allow encapsulating foods using specific types of hydrocolloids, such as carboxymethyl cellulose (CMC), present in the patent application EP1550378A1, where non-alginate-based hydrocolloids are used for the encapsulation of nuts. , thus allowing to increase the conservation time of said foods.

However, the inventors of the present invention are not aware of any capsule that allows the transport of coloring substances through the mentioned hydrocolloids in the food field. Therefore, there is a need for a product that allows the transport of food dyes for their diffusion once inside or in contact with food and/or beverages, as well as the transport of other substances that may be of interest, as aromas and flavor enhancers.

The inventors of the present invention have discovered that if soluble dyes are used in the medium for which they are designed, they expand in said medium by diffusion, thus distributing the contents of the interior of the capsule through said medium. This, in the case of food colourings, makes it possible to color food and drinks.

With the capsules of the present invention it is possible not only to add color to the food and/or drink to which it is added, but also to control the lightness, luminance, hue, saturation and/or purity of said color in the product. food and/or drink in which they are added. Luminosity or brightness is understood as the amount of light that is perceived by the eye. For its part, luminance is the amount of actual light that is reflected. Contrast has a great influence on both parameters, which can be defined as the relationship between the maximum and minimum level of luminosity-luminance. On the other hand, the tone is the quality of the color that allows us to say that an object is of a certain color, for example, Red or green. The wavelength in this context refers to the amplitude, expressed in nanometers, of the electromagnetic radiation that a body of a certain tone or color emits via reflection when it interacts with light and partially or totally absorbs it. Finally, saturation is the intensity of a certain tone or color, it allows to discern colors as more vivid, paler or more pastel, and it is defined based on the luminous intensity and the distribution of its different wavelengths. It is understood as purer or saturated that color where the number of different wavelengths involved in its composition is less. In addition, with the capsules of the present invention, it is possible for the color to change over time, for example if several colorants with different diffusing abilities are used, since one color first diffuses and then mixes with the second color of the capsule. lower diffusivity in a slow manner. Also, the difference in pH between the interior of the capsule and the external environment can cause a color change, depending on the nature of the dye used.

In the present document the terms "capsules", "beads", and "spheres" are used interchangeably and have the same meaning, when referring to the food capsules of the present invention.

It is worth noting the distinction between the terms dye and pigment. A pigment is that coloring substance that is insoluble in the medium in which it is found, thus remaining trapped in the capsule membrane or inside it, and without applying color homogeneously to said medium. On the other hand, the dyes to use are soluble in the medium in which they are found, and therefore it is possible to use them for the applications mentioned in the present invention.

Therefore, in a first aspect, the present invention relates to a food capsule comprising at least one food grade hydrocolloid and at least one food colouring. In a preferred embodiment, said food capsule has a spherical shape.

Said at least one food coloring is in a concentration of between 0.1% and 75% (w/w). Furthermore, said at least one dye is a water-soluble dye, which can be of natural or artificial origin.

Preferably, said food coloring can be selected from the group comprising: curcumin (E100), riboflavin or riboflavin-5'-phosphate (E101), tartrazine (E102), quinoline yellow (E104), sunset yellow FCF or orange yellow S (E110), cochineal, carminic acid, carmines (E120), azorubine or carmoisine (E122), amaranth (E123), Ponceau 4R or cochineal red A (E124) , erythrosine (E127), allura red AC (E129), patent blue V (E131), indigotine or indigo carmine (E132), brilliant blue FCF (E133), Chlorophylls and chlorophyllins (E140), Copper complexes of chlorophylls or chlorophyllins (E141), green S (E142), natural caramel (E150a), caustic sulphite caramel (E150b), ammonium caramel (E150c), ammonium sulphite caramel (E150d), brilliant black BN or black PN (E151), charcoal (E153), FK brown (E154), HT brown (E155), carotenes (E160a), beta-carotene, annatto, bixin, norbixin, or annatto (E160b), Paprika extract, capsanthin, capsorubin (E160c), lycopene ( E160d), beta-apo-8'-carotenal (C30) (E160e), beta-apo-8'-carotenoic acid ethyl ester (C30) (E160f), lutein (E161 b), canthaxanthin (E161g), red beetroot, betanin (E162), anthocyanins (E163), calcium carbonates (E170), calcium acid carbonate, titanium dioxide (E171), iron oxides and hydroxides (E172), aluminum (E173), silver (E174), gold (E175 ), litholrubin BK (E180), or a mixture thereof.

In addition, other artificial and/or natural substances used in food and beverages such as extracts or juices of different types of vegetable or animal products can be included as colorants. These may include: carrot, beetroot, green tea, spirulina, algae, coffee, red pepper, spinach, flowers, blackberries, berries, turmeric, tagete (African marigold), annatto ( Bixa ürellaná), bell pepper, cochineal carmine, grapes, blueberries, elderberry, among others, or a mixture thereof.

Preferably, said food capsule can comprise mixtures of various dyes from those mentioned above.

In one of the embodiments, said hydrocolloid is selected from the group comprising natural hydrocolloids such as gum arabic (E414), tragacanth gum (E413), Karaya gum (E416), locust bean gum (E410), Guar gum ( E412), Tara gum (E417), alginates (E400 to E404), Agar (E406), Carrageenan S (E407), HM Pectins (E440), native corn, wheat or rice starch, native potato and tapioca starch Konjac (E425), microcrystalline cellulose (E460), Xanthan gum (E415), Gellan gum (E418), Pullulan (E1204), gelatin, egg or milk albumin; or modified hydrocolloids such as propylene glycol alginate (E405), LM pectins (E440), amidated peptins (E440ii), modified starches (E1410 to 1450), carboxymethylcellulose (E466), methylcellulose (E461), ethylmethylcellulose (E465), hydroxypropylcellulose (E463 ), hydroxypropylmethylcellulose (E464), or combinations thereof. Preferably, said hydrocolloid is agar-agar or an alkaline earth metal alginate. More preferably said hydrocolloid is calcium alginate.

Regarding the spatial distribution of the hydrocolloid within the food capsule of the present invention, it can be found homogeneously distributed throughout the capsule, while in another preferred embodiment, said hydrocolloid can be found on the outside of the food capsule, forming an outer membrane around it.

A person skilled in the art knows the methods for gelling these types of hydrocolloids or combinations thereof, for example by cooling, by the presence of alkaline earth metal ions, among others. In a preferred embodiment, said food capsule is obtained by direct spherification, while in another preferred embodiment, said capsule is obtained by reverse spherification.

In a preferred embodiment, said capsules also contain an additional substance to be encapsulated inside. This substance to be encapsulated inside can be of a solid, semi-solid or liquid nature. Preferably, said substance to be encapsulated is selected from among a hydrophobic substance, an aqueous substance, or a mixture thereof.

In a more preferred embodiment, said hydrophobic substance to be encapsulated inside is selected from a list that includes oily substances, such as edible oils, macerated oils, essential oils, resins, and water-immiscible organic compounds, or combinations thereof. . Other types of oily substances that can be encapsulated in the product of the following invention are vegetable oils selected from the list comprising is a vegetable oil selected from the list comprising olive oil, sunflower oil, hazelnut oil, sesame oil , walnut oil, almond oil, cottonseed oil, avocado oil, peanut oil, canola oil, safflower oil, coconut oil, corn oil, palm oil, soybean oil, and mixtures thereof.

In another more preferred embodiment, said aqueous substance to be encapsulated is selected from fruit juices and pastes, olives, dairy products, infusions, seasoned products, vinegars, spirits, wines, alcoholic beverages, fermented juices, soybean juices, or any substance in aqueous base in liquid state or resulting from the extraction of any type of solid, whose juice has a preferably aqueous content.

The food capsule may contain other ingredients selected from agents that facilitate the gelation of at least one hydrocolloid, aromas, flavor enhancers, thickeners, stabilizers, acidifiers, preservatives, and any food ingredient. In addition, said food capsule can incorporate other ingredients that allow flavoring the external environment such as fruit juices, seasonings, sauce, liquid extracts, liquefied solids or truffles, or a combination thereof.

As indicated, the substance to be encapsulated can also be a mixture of a hydrophobic substance and an aqueous substance, in the form of two immiscible or partially miscible phases, or in the form of an oil-in-water emulsion, or a water emulsion. in oil. They can be organic or inorganic substances as long as they meet the above conditions. Said mixtures can include both two liquid phases, or a liquid and a solid whose solid can be obtained with or without reaction, liquid and gas, or even an expert in the field could use additives to emulsify the encapsulated solutions and obtain more stable biphasic spheres. in the time. Also included in the scope of protection is any solid or semi-solid element that can be included within the sphere, emulsified or on its own.

When the capsule has a spherical shape, preferably said food capsule has a diameter in the range of 1 mm to 100 mm, preferably in the range of 2 mm to 100 mm, preferably in the range of 3 mm to 100 mm, preferably in the 4mm to 100mm range, preferably in the 5mm to 100mm range, preferably in the 6mm to 100mm range, preferably in the 8mm to 100mm range, more preferably 10mm to 100mm, even more preferably from 15mm to 100mm, from 20mm to 100mm, from 25mm to 100mm, and most preferably from 30mm to 100mm.

In the following, the present invention is illustrated by way of examples, which are not a limitation thereof.

EXAMPLES

Example 1: Preparation of some blackberry-flavored capsules to color a drink, by direct gelation/spherification.

A gelling solution was prepared containing: 500 g of water, 500 g of blackberry juice, 0.5 g of sorbic acid as a preservative, 1 g of citric acid as an acidulant, 20 g of sugar as a flavor enhancer, 7 g of sodium alginate as gelling agent, 1 g xanthan gum as thickening agent, 0.2 g ascorbic acid as antioxidant agent, 0.05 g brilliant blue dye, 10 g spirulina concentrate and 0.2 g blackberry flavoring .

The ingredients were mixed vigorously and dripped with 8 mm diameter cannulas onto a calcium chloride solution, made up of 1000 g of water and 5 g of calcium chloride. A contact time of 10 minutes was allowed.

The reaction of the drops of gelling agent on the calcium chloride solution generated spheres of the approximate size of the cannula (8 mm) which were washed to remove excess calcium chloride solution and drained. Said pearls turned out to be solid and formed by a calcium alginate gel, coming from the reaction of sodium alginate with calcium salt.

These spheres were incorporated into an alcoholic mix (20% gin and 80% tonic water), providing color and aroma to the drink.

As time passed, the dyes diffused through the calcium alginate matrix, giving the drink a light bluish hue, which increased and darkened slightly over time, obtaining a transparent blue-colored drink. with a slight taste of blackberry.

Said pearls obtained were also deposited on an ice cream. As the surface of the ice cream melted, it was stained by the pearls, coloring the surface of the ice cream blue in color and slightly berry flavored.

Example 2: Preparation of berry-flavored pearls to color a drink, obtained through a direct gelation/spherification process.

A gelling solution was prepared containing: 500 g of water, 500 g of forest fruit juice, 0.9 g of sorbic acid as a preservative, 2 g of citric acid as an acidulant, 10 g of sugar as a flavor enhancer. , 5 g of sodium alginate as a gelling agent, 1 g of xanthan gum as a thickening agent, 0.2 g of ascorbic acid as an antioxidant agent, 20 g of Beetroot red colouring, 12 g of spirulina concentrate and 0.05 g of blue bright.

The ingredients were mixed vigorously and dripped with 6 mm diameter cannulas onto a calcium chloride solution, made up of 1000 g of water and 10 g of calcium chloride. A contact time of 10 minutes was allowed.

The reaction of the drops of gelling agent on the calcium chloride solution generated spheres of the approximate size of the cannula (6 mm) which were washed to remove excess calcium chloride solution and drained. Said pearls turned out to be solid and formed by a calcium alginate gel, coming from the reaction of sodium alginate with calcium salt.

Said spheres were incorporated into a glass of water, and provided color and aroma to the drink.

As time passed, the dyes diffused through the calcium alginate matrix in such a way that they gave the drink a light bluish tone and that evolved to a more intense lilac tone after a few minutes, obtaining a transparent drink of lilac. The different speed at which the dyes with a blue hue spread, compared to those with a red hue, caused an evolution of the color from blue to purple that was very pleasing to the eye.

Example 3: Preparation of raspberry-flavored pearls to color a drink, obtained by an inverse gelation/spherification process.

A solution was prepared containing: 1000 g water, 0.5 g sorbic acid as a preservative, 1 g malic acid as an acidifying agent, 50 g glucose syrup as a flavor enhancer, 10 g calcium lactate as a stabilizing agent. , 2 g xanthan gum as thickening agent, 0.1 g ascorbic acid as antioxidant agent, 0.05 g of Azorubine dye and 0.2 g of raspberry aroma.

The ingredients were mixed vigorously and dripped with 2 mm diameter cannulas onto a sodium alginate solution (gelling solution), composed of 1000 g of water and 4 g of sodium alginate.

The reaction of the drops on the gelling solution generated spheres of the approximate size of the cannula (2 mm) which were washed to remove excess gelling agent and drained. Said pearls contained liquid inside and with an external layer of calcium alginate gel, from the reaction of sodium alginate with calcium salt.

These spheres were incorporated into a lemon juice, adding color and aroma to the drink.

As time passed, the dyes diffused through the calcium alginate film, giving the drink a pink hue, which increased over time, obtaining a transparent reddish-colored drink.

Example 4: Preparation of sweet raspberry-flavored pearls to color a drink, obtained by an inverse gelation/spherification process.

A solution was prepared containing: 1000 g of water, 0.5 g of sorbic acid as a preservative, 1 g of malic acid as an acidifying agent, 250 g of red grape must as a flavor enhancer and coloring agent, 10 g of calcium lactate as a stabilizing agent, 2 g of xanthan gum as a thickening agent, 0.1 g of ascorbic acid as an antioxidant agent, 0.05 g of Azorubine dye and 0.2 g of raspberry flavor.

The ingredients were mixed vigorously and dripped with 4 mm diameter cannulas onto a sodium alginate solution (gelling solution), composed of 1000 g of water and 4 g of sodium alginate.

The reaction of the drops on the gelling solution generated spheres of the approximate size of the cannula (4 mm) which were washed to remove excess gelling agent and drained. Said pearls contained liquid inside and with an external layer of calcium alginate gel, from the reaction of sodium alginate with calcium salt.

These spheres were incorporated into a strawberry juice, adding color and aroma to the drink.

As time passed, the dyes diffused through the calcium alginate film so that they gave the drink a dark red hue, which increased with time, obtaining a dark reddish transparent drink.

Example 5: Elaboration of coffee pearls to color drinks.

500 mL of infused coffee were taken and heated to 80 °C, 4 g of agar-agar and 0.5 g of natural caramel brown color were added, shaken vigorously and strained through a fine strainer.

A tall container was filled with very cold sunflower oil to which 5 mL spoonfuls of the coffee solution were added, so that 25 mm diameter spheres were formed inside the oil. As the coffee solution cooled, an encapsulation formed, gelled, and thickened.

The oil was strained, the capsules recovered and washed with cold water.

Said pearls were used to give color to a glass of milk, preferably hot. So the color obtained in the colored liquid was brown.

Example 6: Preparation of beetroot-flavored pearls to color a drink, using a reverse gelation/spherification process, with color evolution due to the effect of the pH of the drink.

A solution was prepared containing: 1000 g beetroot juice, 0.5 g sorbic acid as a preservative, 10 g calcium lactate as a stabilizing agent, 2 g xanthan gum as a thickening agent, 0.1 g ascorbic acid. as an antioxidant agent and 0.05 g of anthocyanin dye.

They were mixed vigorously and dripped with 12 mm diameter cannulas onto a sodium alginate solution (gelling solution), made up of 1000 g of water and 4 g of sodium alginate.

The reaction of the drops on the gelling solution generated spheres of the approximate size of the cannula (12 mm) which were washed to remove excess gelling agent and were they drained Said pearls contained liquid inside and with an external layer of calcium alginate gel, from the reaction between sodium alginate and calcium salt.

These spheres were incorporated into a lemon juice, adding color to the drink.

As time passed, the purple colored pearls spread the anthocyanin dye to the lemon drink at pH < 4, so that the purple colored pearls contributed a red color derived from the behavior of anthocyanins at acidic pH, obtaining a lemon-flavored orange drink.

Example 7: Preparation of pearls to color drinks and increase the turbidity of a drink, using a direct gelation/spherification process.

A gelling solution was prepared containing: 500 g of water, 500 g of dried spinach powder, 0.5 g of sorbic acid as a preservative, 1 g of citric acid as an acidulant, 2 g of sodium chloride, 10 g of sodium alginate as a gelling agent, 3 g of xanthan gum as a thickening agent, 0.5 g of ascorbic acid as an antioxidant agent, 0.05 g of copper chlorophyll dye and 1 g of charcoal dye.

They were mixed vigorously and dripped with 1 mm diameter cannulas onto a calcium chloride solution, made up of 1000 g of water and 5 g of calcium chloride. A contact time of 10 minutes was allowed.

The reaction of the drops of gelling agent on the calcium chloride solution generated spheres of the approximate size of the cannula (1 mm) which were washed to remove excess calcium chloride solution and drained. Said pearls were solid and formed by a calcium alginate gel, from the reaction between sodium alginate and calcium salt.

These spheres were incorporated into a transparent vegetable broth, adding color to the broth.

As time passed, the dyes diffused through the calcium alginate matrix in such a way that they gradually provided a greenish tone characteristic of chlorophyll and an increase in turbidity due to the effect of the charcoal dye, obtaining a translucent broth of greenish.

Claims (33)

1. Food capsule characterized in that it comprises at least one food grade hydrocolloid and at least one food coloring. 2. Food capsule, according to claim 1, characterized in that the concentration of said dye is between 0.01% - 75.00% (w/w). 3. Food capsule, according to claims 1 and 2, characterized in that said dye is soluble in water. 4. Food capsule, according to any of the preceding claims, characterized in that said coloring can be of natural or artificial origin. 5. Food capsule, according to any of the preceding claims, characterized in that said dye is selected from the group comprising: curcumin (E100), riboflavin or riboflavin-5'-phosphate (E101), tartrazine (E102), quinoline yellow ( E104), sunset yellow FCF or orange yellow S (E110), cochineal, carminic acid, carmines (E120), azorubine or carmoisine (E122), amaranth (E123), Ponceau 4R or cochineal red A (E124), erythrosine (E127 ), allura red AC (E129), patent blue V (E131), indigotine or indigo carmine (E132), brilliant blue FCF (E133), Chlorophylls and chlorophyllins (E140), Copper complexes of chlorophylls or chlorophyllins (E141), green S (E142), natural caramel (E150a), caustic sulphite caramel (E150b), ammonium caramel (E150c), ammonium sulphite caramel (E150d), brilliant black BN or black PN (E151), charcoal (E153), FK brown (E154), HT brown (E155), carotenes (E160a), beta-carotene, annatto, bixin, norbixin, or annatto (E160b), Extr paprika act, capsanthin, capsorubin (E160c), lycopene (E160d), beta-apo-8'-carotenal (C30) (E160e), betaapo-8'-carotenoic acid ethyl ester (C30) (E160f), lutein ( E161b), canthaxanthin (E161g), beetroot red, betanin (E162), anthocyanins (E163), calcium carbonates (E170), calcium acid carbonate, titanium dioxide (E171), iron oxides and hydroxides (E172), Aluminum (E173), Silver (E174), Gold (E175), Litholrubin BK (E180), or a mixture thereof, or an extract or juice of different types of vegetable or animal products, such as carrot, beetroot, green tea , spirulina, algae, coffee, red pepper, spinach, flowers, blackberries, berries, turmeric, tagete (African marigold), annatto ( Bixa ürellaná), bell pepper, carmine cochineal, grapes, blueberries, elderberry, or a mixture thereof. 6. Food capsule according to any of the preceding claims, characterized in that said hydrocolloid is selected from the group comprising natural hydrocolloids such as gum arabic (E414), tragacanth gum (E413), Karaya gum (E416), gum Locust bean (E410), Guar gum (E412), Tara gum (E417), alginates (E400 to E404), Agar (E406), Carrageenan S (E407), HM Pectins (E440), native corn starch, wheat or rice, native Konjac potato and tapioca starch (E425), microcrystalline cellulose (E460), Xanthan gum (E415), Gellan gum (E418), Pullulan (E1204), gelatin, egg or milk albumin; or modified hydrocolloids such as propylene glycol alginate (E405), LM pectins (E440), amidated peptins (E440ii), modified starches (E1410 to 1450), carboxymethylcellulose (E466), methylcellulose (E461), ethylmethylcellulose (E465), hydroxypropylcellulose (E463 ), hydroxypropylmethylcellulose (E464), or combinations thereof. 7. Food capsule according to claim 6, characterized in that said hydrocolloid is agar-agar or an alginate of an alkaline earth metal. 8. Food capsule according to claim 7, characterized in that said hydrocolloid is calcium alginate. 9. Food capsule according to any of the preceding claims, characterized in that said hydrocolloid is distributed homogeneously therein. 10. Food capsule, according to any of claims 1 to 8, characterized in that said hydrocolloid is distributed on the outside thereof, forming an external membrane around said capsule. 11. Food capsule, according to claim 10, characterized in that it is obtained by means of the direct spherification procedure. 12. Food capsule, according to claim 10, characterized in that it is obtained by means of the reverse spherification process. 13. Food capsule according to any of the preceding claims, characterized in that it also comprises a substance to be encapsulated inside. 14. Food capsule, according to claim 13, characterized in that said substance to encapsulate inside it can be of a solid, semi-solid or liquid nature. 15. Food capsule, according to claim 13, characterized in that said substance to be encapsulated is selected from among a hydrophobic substance, an aqueous substance or a mixture thereof. 16. Food capsule, according to claim 15, characterized in that said hydrophobic substance is selected from the group comprising oily substances, such as edible oils, macerated oils, essential oils, resins and water-immiscible organic compounds, or combinations thereof. . 17. Food capsule, according to claim 16, characterized in that said oily substance is a vegetable oil selected from the list that includes olive oil, sunflower oil, hazelnut oil, sesame oil, walnut oil, almond oil, cottonseed oil, avocado oil, peanut oil, canola oil, safflower oil, coconut oil, corn oil, palm oil, soybean oil, or a mixture thereof. 18. Food capsule, according to claim 15, characterized in that said aqueous substance to be encapsulated is selected from fruit juices and pastes, olives, dairy products, infusions, seasoned products, vinegars, spirits, wines, alcoholic beverages, fermented juices, soybean juices, or any water-based substance in a liquid state or resulting from the extraction of any type of solid, whose juice has an aqueous content. 19. Food capsule, according to claim 15, characterized in that said substance to be encapsulated is a mixture of a hydrophobic substance and an aqueous substance, in the form of two immiscible or partially miscible phases, or in the form of an oil-in-water emulsion, or of water-in-oil emulsion. 20. Food capsule, according to any of the preceding claims, characterized in that it contains other ingredients selected from agents that facilitate the gelling of said hydrocolloid, aromas, flavor enhancers, thickeners, stabilizers, acidifiers, preservatives or any ingredient for food use. 21. Food capsule, according to any of the preceding claims, characterized because it has a spherical shape. 22. Food capsule, according to claim 21, characterized in that the diameter of said capsule is in the range of 1 mm to 100 mm. 23. Food capsule, according to claim 21, characterized in that the diameter of said capsule is in the range of 2 mm to 100 mm. 24. Food capsule, according to claim 21, characterized in that the diameter of said capsule is in the range of 3 mm to 100 mm. 25. Food capsule, according to claim 21, characterized in that the diameter of said capsule is in the range of 4 mm to 100 mm. 26. Food capsule, according to claim 21, characterized in that the diameter of said capsule is in the range of 5 mm to 100 mm. 27. Food capsule, according to claim 21, characterized in that the diameter of said capsule is in the range of 6 mm to 100 mm. 28. Food capsule, according to claim 21, characterized in that the diameter of said capsule is in the range of 8 mm to 100 mm. 29. Food capsule, according to claim 21, characterized in that the diameter of said capsule is in the range of 10 mm to 100 mm. 30. Food capsule, according to claim 21, characterized in that the diameter of said capsule is in the range of 15 mm to 100 mm. 31. Food capsule, according to claim 21, characterized in that the diameter of said capsule is in the range of 20 mm to 100 mm. 32. Food capsule, according to claim 21, characterized in that the diameter of said capsule is in the range of 25 mm to 100 mm. 33. Food capsule, according to claim 21, characterized in that the diameter of said capsule is in the range from 30 mm to 100 mm.