NL1034260C2 - Encapsulated edible liquids. - Google Patents

Description

Title: Encapsulated edible liquids

FIELD OF THE INVENTION

The invention relates to capsules for use in edible products such as juices, drinks, yoghurts, desserts, snacks and the like. More in particular, the invention relates to encapsulated liquids for use in edible, preferably liquid products. The invention also relates to a method for making these capsules and edible liquid products containing these elements.

Background of the invention US 4,507,324 relates to encapsulated foodstuffs filled with a desired edible liquid and a method for making beverages comprising such an encapsulated foodstuff. In this reference, an edible inner fluid is encapsulated by a wall of calcium alginate.

As indicated in US 4,507,327, the capsules therein are only in a state of temporary encapsulation, and therefore the edible liquid or water tends to seep out. In order to avoid this seepage it is proposed in US 4,507,327 to add a small amount of the same kind (same taste) or a different kind (different taste) of an edible liquid to these capsules so that they are preserved in a state of aggregation by immersing them in an added edible liquid.

EP 1629 722 (CSM) relates to a pourable composition containing a plurality of tasting gelled beads (i.e., solid beads, not having a liquid on the inside) dispersed in a continuous aqueous phase, wherein the gelled beads have different flavorings 1034260 2 may contain. The aqueous phase containing the gelled beads can be added to foods, for example, to a fruit preparation, a yogurt, or an ice cream.

Other encapsulated edible liquids relate to dairy products.

A class of encapsulated dairy products are highly viscous yogurts, as disclosed in Japanese Patent Application No. 62-130 645 (Meiji Milk Product Co). These yoghurts have typical viscosities of over 2000 mPa.s at 10 ° C.

In contrast to the Meiji capsules mentioned above, US

6,627,236 (Gervais Danone) a composition and method for encapsulating yoghurts with a slightly lower viscosity, as indicated, for example, with reference to a viscosity at 10 ° C of 900 mPa.s measured at 64 s1.

The CSM, Meiji and Gervais-Danone references are not applicable for encapsulating edible liquids with a relatively low viscosity. Nor are these references applicable to liquids that are not in the form of a gel.

Summary of the invention

It is an object of the invention to provide encapsulated liquids which make it possible to retain flavor components, i.e. flavor and aroma components or other components such as trigeminal stimuli, color components, i.e. colorants, or both. The object of the invention is in particular to provide such encapsulated liquids which make it possible to retain flavor or color components, even if they are filled with liquids with a relatively low viscosity, such as juices and beverages.

To this end, the invention provides, in one respect, capsules for use in edible products which capsules comprise an edible liquid 3 encapsulated by a wall of edible material in which the liquid comprises an oil and water emulsion and in which at least one taste or color component is present is in the oil phase of the emulsion.

In another respect, the invention provides an edible product, preferably an edible liquid product comprising one or more of the foregoing encapsulated liquids, one or more flavor or color components of the encapsulated liquids as well as the final taste or color of the encapsulated liquids can be the same as or different from the flavor or color components or the total taste or color of the edible product.

In yet another respect, the invention relates to such edible products, for example snacks or beverages, that exhibit a taste or mouthfeel sensation to the person who consumes them due to the presence of encapsulated liquid as described above. Preferably this is by means of a burst effect that can be experienced as a "splash or splash" because it is related to a sudden release of liquid in the mouth. The most benefit of the invention is obtained in those edible products in which the preservation of flavor components in the encapsulated liquids is most prominent, generally products with a water-based continuous phase such as fruit juices, drinks and dairy drinks based on milk, whey or yoghurts or snacks with an environment based on (gelled) water (including yoghurts).

In a further respect, the invention relates to a method for encapsulating an edible liquid, wherein the liquid is an oil and water emulsion comprising at least one flavor or color component in the oil phase of the emulsion wherein the method involves providing of an emulsion containing calcium or other divalent ions, contacting small amounts, preferably drops, of the emulsion with a gel-forming polysaccharide solution, and allowing the calcium or other divalent ions to diffuse into the 4 polysaccharide solution in order to to form a polysaccharide gel encapsulating the amount of emulsion. In another respect of the method according to the invention, the amounts of the emulsion are first frozen, preferably by being dispersed in liquid nitrogen, and then brought into contact with the polysaccharide. In another respect, the honorable fluid is encapsulated in a gel-forming polysaccharide by a co-extrusion technique where different types of gel-forming components can be used such as in which gel formation is induced by divalent cations or those in which gels are formed by other mechanisms such as cool or heat.

These and other aspects are further explained in the detailed description below.

Detailed description of the invention

The invention, although applicable to any edible liquid that can be encapsulated as long as it is in the form of an oil-in-water emulsion, is particularly advantageous when applied to liquids of relatively low viscosity. The latter refers to viscosities below the typical viscosities of, for example, yoghurts, i.e. below 900 mPa.s., measured at 64 s1, and preferably below 400 mPa.s. when measured at 100 s1.

In particular, the invention is applicable to encapsulated liquids that have a low viscosity of below 100 mPa.s, such as evaporated milk and more preferably below 10 mPa.s, such as juice, water-based drinks, or milk. The viscosities of suitable drinks and edible liquids are known to those skilled in the art and need not be further explained here. For example whipped cream has a viscosity of about 100 mPa.s, a thin drinking yogurt will have a viscosity of about 5 mPa.s, drinking chocolate has a viscosity of between 100 and 200 mPa.s, all at a shear rate of 100 / s.

According to the invention, the retention of taste or color components in encapsulated liquids is improved by the well-considered choice of oil-in-water emulsion for the liquid to be encapsulated and the presence of at least one taste or color component in the oil phase of the emulsion.

The term "taste components" refers in particular to aromas, taste components and trigeminal stimuli, that is to say substances which are perceived by the trigeminal senses, in particular substances that give a cool sensation (for example in the case of mint), or a hot sensation (for example in the case of capsaisin, piperine, sambal). In this regard, it is most preferred if all flavor components are present in the oil phase of the emulsion. The concentration of flavor or color component can vary widely depending on the specific components. This is known to the skilled person and requires no explanation here.

Suitable flavor components include citrus flavors and mint flavors, but a wide variety of other oil-soluble flavor components are also suitable. Preferably hydrophobic flavor components are used such as limonene and pulegon.

A possible way to determine the suitable oil solubility is to take into account the partition coefficient P, and that is the activity of the flavor components in octanol divided by the activity of the component in water. Preferably P is greater than 1, and more preferably greater than 5. Most preferred are hydrophobic flavor components with P greater than 5 and more preferably greater than 50.

The preferred trigeminal stimuli are those that provide a cool sensation such as mint or menthol (which is an aroma as well as a trigeminal 6, stimulus). These apparent coolants can suitably be used in beverages to give an extra cool feeling when the person consuming the drink bites or chews one or more of the capsules present.

The emulsions preferably have an oil phase to water phase volume ratio of about 0.1 to 50, preferably about 0.5 to 10.

The effect that a person experiences when they bite or squeeze one or more encapsulated liquids of the invention or cause any other way that the capsule opens or breaks in the mouth can be used advantageously in providing edible products.

The effect on a person who consumes an edible product containing at least one such capsule can be applied in various ways. Thus, for example in a snack, it can give a pleasant surprise to build in a liquid bite (for example, by causing a splash or burst effect). This can have a taste similar to that of the surrounding snack. In that case, the effect is based on the physical difference between the snack food and the encapsulated liquid. One may also consider incorporating a different taste, which may be either a different degree of a similar taste, or an actually different or even contrasting taste. According to the invention, this can be effected simply by including any desired flavor component in the oil phase of the emulsion to be encapsulated.

The encapsulated liquids of the invention can be mixed with or included in a variety of edible products.

Suitable edible products according to the invention include drinks, such as milk, milk drinks, coffee, tea, chocolate milk, soft drink, alcoholic drinks, beer, etc. or juices, such as fruit juice; pasture drinks or fruit preparations such as jams; desserts such as ice cream or yogurt, sweet bars, cheese.

By incorporating the encapsulated liquid in these edible products, a world of possibilities opens up for incorporating taste and mouthfeel effects into such products. For example, an encapsulated fruit juice (for example with a strawberry flavor) can be used to give a fruit juice effect to ice cream (for example strawberry ice cream). Or a juice with a first taste, for example raspberry, is used to give an additional taste effect to an edible product with a second taste that differs from the first taste, for example in strawberry flavored yogurt. Also, for example, an encapsulated lemon juice can be added to iced tea or an encapsulated coffee can be added to coffee or a chocolate drink. Or mustard 10 is encapsulated and included in a cheese snack. This list is in no way restrictive. The encapsulated liquid can be the same as the edible liquid in which it is contained or it can be different.

An interesting flavor potential is given by the use of a flavor component in the encapsulated liquid that contrasts with the taste of the edible product in which it is incorporated. Thus, in a single beverage, two or more different capsules with the comprising different flavor components can also be added.

In view of the particular viscosities as mentioned above, the encapsulated liquid is preferably based on a juice or a water-based beverage such as coffee or tea, or on a milk-based beverage such as chocolate milk or milk with a fruit flavor. In this regard, it is preferable if the aqueous phase in the encapsulated emulsion is neutral (e.g., water) or the same as the surrounding beverage.

In particular with encapsulated liquids of a relatively low viscosity such as juices or water-based drinks, or low viscous milk-based drinks, the invention offers the advantage of providing an edible product which gives the consumer the above-mentioned splashing effect. This effect is of potential interest for the consumer who, for example, is then able to enjoy it in a solid food product such as a snack food, and who will then be pleasantly surprised by experiencing one or more spattering events based on the spattering events. number of encapsulated liquids that the food contains. Also in a juice, a drink, a dessert or the like, the pleasant surprise of the splashing effect can be provided according to the invention. In this regard, it is preferable if the spattering effect leads to a contrast with the surrounding food product. For example if the latter is a juice then a taste contrast in the encapsulated liquid will provide a more clearly marked splashing effect. In a higher viscous or solid food, for example a yogurt, the presence of an encapsulated layer of viscous liquid such as juice will itself lead to a pleasant splashing effect.

An important component of the encapsulated liquid is the oil phase. Suitable oils are edible oils, such as sunflower oil, soybean oil, butter oil, olive oil, medium-chain triglyceride oil, peanut oil and other edible oils, as are known to those skilled in the art.

The emulsions can be manufactured in any way known to those skilled in the art.

The production according to the invention must be carried out in such a way that one or more desired flavor components are included in the oil phase of the emulsion. Preferably, the flavor components are used as made commercially available in an oil solution because this makes it easier to mix the flavor oil with the rest of the oil to be included in the emulsion.

The invention also relates to a method for encapsulating the aforementioned emulsions.

Suitable edible wall materials include polymers such as the polysaccharides, alginate, pectinate, gelatin or caragen, or proteins, in particular milk proteins, and milk-derived proteins such as caseinate, and gelatin. For the formation of a suitable wall, it is preferred 9 if these wall materials form gels or can be crosslinked or hardened in another way.

A good example of this, and which is preferred according to the invention, is the calcium-induced alloy of an alginate or a pectinate. Alginates and pectinants, for example sodium or potassium alginate or pectinate are known to those skilled in the art.

This can be done, for example, by providing an emulsion containing calcium ions (for example, using CaCl 2 or calcium lactate as the source) or other divalent cations, contacting individual portions, in small amounts, of the emulsions with a gel-forming polysaccharide solution, and causing the calcium to diffuse into the polysaccharide solution such that a polysaccharide gel is formed that encapsulates the emulsion amount.

The contacting is preferably effected by allowing droplets of the emulsion to enter (fall) into the polysaccharide solution. The latter is preferably a pectinate and more preferably an alignate solution. The polysaccharide concentration in this solution is preferably from 0.5 to 10% by weight and more preferably from 2 to 6% by weight.

The calcium concentration used is generally from 0.5 to 10% calculated on calcium chloride. Preferably around 1% CaCl 2 and, in the case of co-extrusion, around 4%. In the case of alginate, it is preferable to use a lower range (0.5-5-2%) than in the case of pectinate.

The contacting is more preferably effected by allowing drops of an emulsion that does not contain calcium or other divalent ions surrounded by alginate to enter (fall) in a calcium solution. This can easily be achieved through co-extrusion. This co-extrusion method is particularly preferred for manufacture on a larger scale.

As an alternative to the aforementioned divalent cation-induced gelation, it will be appreciated that other polymers may be used which otherwise form gels, for example, by cooling or heating (e.g., gelatin, agar, gel-coating). Such gels can be used, for example, by allowing drops to cool from a warm solution (for example in the case of gelatin), for example in a cooling bath or by contact with cool air, or vice versa by heating in a warm bath or in warm air. (for example with gellaan).

The formation of emulsion drops can be done in any way known to those skilled in the art. This can typically be done using a high pressure homogenizer, a rotor / stator mixer, or by membrane emulsification. For example DJ McClements, Food Emulsion: Principles, Practice and Techniques (2nd Edition), CRC Press, 2004.

In the case of methods involving the formation of droplets, for example, separate portions of emulsion, the latter can be formed using, for example, a pipette, a pump, or an outlet. An outlet, and more particularly a vibrating outlet, is preferably used if a co-extrusion method is used, which leads to well-formed capsules with a narrow size distribution.

The skilled person will be able, without improper experimentation, to determine the right conditions to form a suitable wall. In this regard, it is particularly preferred to achieve a relatively slow mixing of the emulsion with polysaccharide solution. This can be achieved by increasing the viscosity of the liquid to be encapsulated. In a preferred method, individual portions of the emulsion containing divalent ions are first frozen, preferably by being dispersed in liquid nitrogen and then contracted with the polysaccharides. In this embodiment, too, the individual portions are preferably drops. Defrosting the 11. emulsion droplet naturally provides a suitable rate at which the calcium ions are released for gel formation.

For a larger, preferably commercial, scale, it is preferable to manufacture the capsules using a co-5 extrusion method. To this end, the invention also relates to a method for making capsules as described above comprising providing an oil-in-water emulsion (without the need for calcium ions or other divalent ions in the emulsion) with at least one flavor component in the oil phase of the emulsion, and co-extruding this emulsion with a gel-forming component such that the gel-forming component is extruded as an outer layer surrounding the emulsion, and in which the extrusion is carried out such that individual portions are formed if the emulsion is surrounded by the gel-forming component and subjected to conditions under which the gel-forming component 15 forms a gel. These conditions are, for example, dropping the co-extrudate into separate portions such as drops in a solution containing calcium or other divalent ions (if, for example, alginate or pectinate is used as the gel-forming component). Or cooling or heating other gel-forming components, for example gelatin or gel layers, as discussed above. Suitable co-extrusion equipment is known to the skilled person. An apparatus comprising a coaxial nozzle can be easily applied, and more preferably, a vibrating nozzle is used for the ease with which said individual portions can be made.

In addition to the scale, an advantage of the co-extrusion method is that it makes it easier to make a wider choice of gel-forming components. The method can be performed using a polysaccharides that is gel-forming under the influence of divalent cations. The method can also be carried out using a wide range of different gel-forming materials, preferably 12 selected from the group consisting of gelatin, agar, gel beating, carrageenan, and mixtures thereof.

In the co-extrusion method, it may be desirable to temporarily increase the viscosity of the emulsion. This can preferably be done, according to the invention, by adding a (preferably saturated) sugar solution to the emulsion. The sugar is intended only as a process aid and will preferably be diffused from the capsules after they have been produced so that the liquid encapsulated has the originally desired viscosity. Preferred sugars in this respect are maltodextrins that are small enough to achieve this, but it will be clear to the skilled person that variations with (small) sugars are very well possible.

After encapsulation of the liquid, the emulsion-containing capsules can be removed from the polysaccharide solution or the calcium solution and used, for example, by transferring them to a desired edible liquid.

The capsules according to the invention typically have a size corresponding to the size of serving portions of drink and snack food for humans. The capsules preferably have a diameter within the range of about 0.5 mm, preferably 1 mm to about 20 mm, more preferably 10 mm. The lower end of this range is preferably determined by a threshold size at which a person will be able to feel the capsules when they are consumed in an edible product containing them. The upper end of this range is preferably determined by the limit at which a capsule can still be sufficiently robust. Most preferably, the capsules have a size of about 3 to 8 mm in diameter, and more preferably of about 4 to 6 mm.

With regard to robustness, this is also determined by the thickness of the wall. In this regard, the minimum wall thickness is preferably about 0.1 mm with a preferred range of up to about 1 mm, more preferably the wall thickness will be of the order of about 0.1 to 0.5 mm, and more preferably from 0.2 to 0.4 mm, where a typical thickness is approximately 0.25 mm.

In an edible liquid product, the capsules according to the invention will preferably be used such that they occupy a volume of about 0.1%, preferably 0.5% to about 50%, preferably 40%. A further preferred range is from 1 volume% to 10 volume%. In an edible snack food, i.e. a solid or semi-solid edible product, even larger volume capsules can be included, namely up to 70 vol%, and preferably from 40 to 60 vol%.

Those skilled in the art will appreciate that on the basis of the foregoing disclosure of the invention, variations are possible which are not particularly described above, but which fall within the scope of the invention. For example, other edible wall materials can be envisaged and embodiments described with reference to flavor components can be applied to color components in an analogous manner. Additives can also be present as usual in the area. In the present invention, a particular additive in the emulsion is an emulsifier. Any emulsifier may be present as an emulsifier which is of food grade quality. Preferred emulsifiers include macromolecules such as (linear) polypeptides and (linear) polysaccharides. The macromolecules typically have a molecular weight of at least 1 kDa. Preferred polypeptides are (milk) proteins and (milk) peptides; Preferred polysaccharides include gum arabic and modified polysaccharides, in particular modified alginates such as alkylene glycol alginates (e.g. propylene glycol alginate) alkenyl succinic anhydride modified starch, in particular n-octenyl succinic anhydride modified starch (NOSA starch). Particularly suitable emulsifiers are furthermore small molecules of food quality surfactants (or emulsifiers) (generally with 14 a molecular weight of less than 1 kDa) (as defined by P. Walstra (2003) Physical Chemistry of Foods, Marcel Dekker, New York) for example lecithin and lecithin derivatives, mono- and / or diglycerides (glycerol fatty acid esters), Tweens (sorbitan ester ethoxylates). Spans (sorbitan fatty acid esters), glycerol lactopalmitate and the like. In a foamable food composition, respectively a foam, the amount of emulsifier, in particular protein and / or peptides, will be in the range of about 0.01 to about 20% by weight based on the total weight of the composition.

Further embodiments include capsules in which the wall is available from a gelling solution that is an aqueous solution of a complexing agent (e.g., chitosan or guar gum) that forms stable complexes with the wall material (e.g., alginate, pectinate, carrageenan). Reference is also made to capsules in which the wall is available from a gelling solution which is an aqueous solution of a gel-forming polysaccharides such as alginate, pectinate or carrageenan and calcium lactate in a concentration of 2 to 10% calcium lactate.

Preference is given to capsules in which the size distribution is narrow, namely in the range of about 1-20% of the average value of capsule diameter, and preferably very narrow, i.e. below 1% of said diameter.

The invention is illustrated with reference to the following non-limiting examples.

Example 1 (comparative example)

An orange juice concentrate is diluted with water to obtain an orange juice concentrate with a concentration similar to that of orange juice. An amount of 1% by weight of calcium chloride is added. The mixture is frozen in separate 0.1 ml portions.

15

In a concentration of 1% by weight alginate (Caldic / Ferdiwo, type 29165) is dissolved in water.

The frozen orange reports are mixed with the alginate solution. Upon thawing (with alginate at room temperature), calcium ions are released from the orange juice and this causes gelation of the alginate in the immediate vicinity of the orange juice. This results in an alginate wall that encapsulates the orange juice.

The resulting capsules provide a mouthfeel of juice bags. When stored in water or another water-based liquid, they tend to lose their taste in just 1 hour.

Example 2

An oil-soluble citrus flavor, limonene, is dissolved in sunflower oil. The oil (1%) is mixed with a 2% WPI (whey-15 protein isolate) solution and the mixture is homogenized. Ten parts of the resulting emulsion are mixed with a part of (10%) calcium solution and then frozen in separate 0.1 ml portions. Alginate (Caldic / Ferdiwo, type 29165) is dissolved in water at a concentration of 1% by weight.

The frozen emulsion portions with lime flavor are mixed with the alginate solution. Upon thawing (with an alginate at room temperature), calcium ions are released from the emulsion and this causes gelation of the alginate in the immediate vicinity of the emulsion. This results in an alginate wall that encapsulates the emulsion.

The resulting capsules provide a mouthfeel of juice vials.

Upon storage of the encapsulated emulsions in a water-based beverage, the taste is retained during the shelf life of the beverage while the taste of the beverage is not changed (i.e., the flavor retention is good).

30 16

Example 3

An oil-soluble flavor (limonene) is mixed with sunflower oil. The oil with 1% flavor is mixed with a 1% sodium caseinate solution. The mixture is homogenized by means of a high pressure homogenizer. The viscosity of the emulsion is increased by adding a saturated sugar solution.

Alginate (2%) is dissolved in water.

Both liquids are pumped after a co-axial nozzle and thereupon the emulsion is pumped through the inner nozzle and the alginate 10 through the outer nozzle. A liquid stream (jet) results under the nozzle. The jet is broken into individual quantities (drops) by vibrating the nozzle. These drops have the emulsion on the inside and the alginate on the outside. The drops are collected in a 4% calcium chloride solution. As a result of the contact with calcium, the alginate gels, and thus forms a layer surrounding the emulsion.

The resulting encapsulated liquids are in the form of beads with an inner diameter of approximately 3.5 mm and an outer diameter of approximately 4 mm. That is, a wall thickness of about 0.25 mm and a mouthfeel and taste retention as in Example 2.

Example 4

An oil-soluble flavor (limonene) is mixed with sunflower oil. The oil with 1% flavor is mixed with a 1% sodium caseinate solution. The mixture is homogenized with a high pressure homogenizer. The viscosity of the solution is increased by adding a saturated sugar solution.

Sodium alginate (1.5%) is dissolved in water.

Both liquids are pumped after a co-axial nozzle (ring hole nozzle) on which the emulsion is pumped through the inner nozzle and the alginate through the outer nozzle. A laminar liquid flow (jet) results under the nozzle. The jet is broken into individual quantities (drops) by vibrating the nozzle. These drops have the emulsion on the inside and the alginate on the outside. The drops are collected in a 5% calcium lactate solution. As a result of the contact with calcium, the alginate gels and thus forms a layer surrounding the emulsion.

The resulting encapsulated liquids are in the form of beads with an inner diameter of about 2.5 mm and an outer diameter of about 3.1 mm, i.e. a wall thickness of about 0.3 mm and a mouthfeel and taste retention as in Example 2 .

1034260

Claims (22)

A capsule for use in edible products, which capsule comprises an edible liquid encapsulated by a wall of an edible material, wherein the liquid comprises an oil-in-water emulsion, and in which at least one flavor or color component is present in the oil phase 5 of the emulsion. A capsule according to claim 1, wherein the taste or color component is an aroma, a flavoring agent, or a trigeminal stimulus. A capsule according to claim 1, wherein the taste or color component is present in the wall. A capsule according to claim 1 or 2, wherein the taste or color component has a partition coefficient P of more than 5. A capsule according to any one of the preceding claims, wherein the liquid has a viscosity below 900 mPa.s measured at 64 s'l and preferably below 400 mPa.s measured at 100 s'1. A capsule according to claim 4, wherein the liquid has a viscosity below 100 mPa.s measured at 100 s * 1, and preferably below 10 mPa.s measured at 100 s'l. A capsule according to claim 1 or 2, wherein the total diameter of the capsule is within the range of 0.5 to 20 mm, preferably 0.5 to 5 mm. A capsule according to claim 1, 2 or 3, wherein the wall material is available from a gelling solution that is an aqueous solution of a gel-forming polysaccharide and an edible soluble salt from the group Ca, Mn, Fe, Zn, Al, or their homologues. 1034260. A capsule according to claim 1, 2 or 3, wherein the wall is available from a gelling solution which is an aqueous solution of a gel-forming polysaccharide and an edible acid. A capsule according to claim 1, 2 or 3, wherein the wall 5 is available from a gelling solution which is a cold oil or wax. A capsule according to claim 1, 2 or 3, wherein the wall is available from a gelling solution which is an aqueous solution of a complexing agent that forms stable complexes with the wall material. A capsule according to claim 1, 2 or 3, wherein the wall is available from a gelling solution which is an aqueous solution of calcium chloride in a concentration of 1 to 8% calcium chloride, preferably 2-6%. A capsule according to claim 1, 2 or 3, wherein the wall is available from a gelling solution which is an aqueous solution of a gel-forming polysaccharide and calcium lactate in a concentration of 2 to 10% calcium lactate. A capsule according to claim 1 or 2, wherein the size distribution is within a range of up to about 20% of the average value of the capsule diameter, and preferably below 1% of said diameter. A capsule according to claim 1 or 2, wherein the wall thickness of the capsule is within a range of 0.1 to 1.0 mm. 16. An edible, preferably liquid product comprising one or more capsules according to claims 1 to 3, in a volume content of 0.1%, preferably 0.5%, up to about 50%, preferably 40%. An edible product according to claim 16, wherein the difference in nature or composition between the edible liquid in at least one capsule and the edible product comprising the at least one capsule is such that a burst effect is obtained. An edible product according to claim 16 or 17, wherein the difference in nature or composition between the edible liquid in at least one capsule and the edible product comprising the at least one capsule is such that a contrasting taste effect is obtained. A method of manufacturing capsules according to any of claims 1-5, comprising providing an oil-in-water emulsion with at least one flavor or color component in the oil phase of the emulsion, adding individual portions of the emulsion and freezing of these individual portions, and then contacting the frozen individual portions of the emulsion with a polysaccharide that is gel-forming under the influence of divalent cations. A method of manufacturing capsules according to any of claims 1-5, comprising providing an oil-in-water emulsion with at least one taste or color component in the oil phase of the emulsion, and co-extruding this emulsion with a gel-forming component such that the gel-forming component is extruded as an outer layer surrounding the emulsion, the extrusion being carried out such that separate portions are formed of the co-extrudate-containing emulsion surrounded by the gel-forming composition, and subjected to conditions under which the gel-forming component forms a gel. A method according to claim 20, wherein the gel-forming component is selected from the group consisting of alginate, pectinate, gelatin, milk proteins, whey proteins, agar, gel lettuce, guar gum, carrageenan, and mixtures thereof. A method according to claim 20 or 21, wherein the gel-forming component comprises a polysaccharide that is gel-forming under the influence of divalent or polyvalent cations, and wherein the gel-forming conditions are met by contacting the individual portions of the co-extrudate a solution comprising divalent cations. 1034LÖÖ