Edible capsules

Claim 2

A PROCESS FOR PRODUCING AN EDIBLE CAPSULE COMPRISING FORMING A DROP OF HYDROPHILIC LIQUID SELECTED FROM THE GROUP CONSISTING OF SYRUP AND LIQUEUR, APPLYING AROUND SAID HYDROPHILIC LIQUID DROP A CONTINUOUS FILM OF HYDROPHOBIC MATERIAL COMPRISING VEGETABLE FAT IN LIQUID FORM SUBSTANTIALLY SIMULTANEOUSLY WITH THE FORMATION OF SAID DROP, AND COOLING THE RESULTANT, COATED DROP TO A TEMPERATURE BELOW THE TOTAL SOLIDIFICATION TEMPERATURE OF SAID HYDROPHOBIC MATERIAL.

Claim 3

A process for producing an edible capsule comprising dispensing a drop of hydrophilic liquid selected from the group consisting of syrup and liqueur through a tubular orifice, dispensing an annular stream of hydrophobic material comprising vegetable fat in liquid form in a course encircling said tubular orifice and said drop whereby said hydrophobic material at least circumferentially contacts and adheres to said hydrophilic liquid drop as a continuous film of said hydrophobic material during the formation of said drop, subjecting said drop bearing said adherent hydrophobic material film to a free fall of a distance sufficient to permit the surface tension at the inner face of said hydrophilic liquid and hydrophobic material in liquid form to completely encapsulate said drop, and cooling said encapsulated drop to a temperature below the total solidification temperature of said hydrophobic material.

Claim 4

A process for producing an edible capsule comprising dispensing a drop of hydrophilic liquid selected from the group consisting of syrup and liqueur through a tubular orifice, dispensing an annular stream of hydrophobic material comprising vegetable fat in liquid form in a course encircling said tubular orifice and said drop whereby said hydrophobic material at least circumferentially contacts and adheres to said hydrophilic liquid drop as a continuous film of said hydrophobic material during the formation of said drop, subjecting said drop bearing said adherent hydrophobic material film to a free fall of a distance sufficient to permit the surface tension at the inner face of said hydrophilic liquid and hydrophobic material in liquid form to completely encapsulate said drop, and cooling said encapsulated drop to a temperature below the total solidification temperature of said hydrophobic material.

Claim 5

A process according to claim 2, wherein the hydrophobic material comprising vegetable fat additionally contains a plastifying agent.

Claim 6

A process according to claim 3, wherein the vegetable fat comprises cocoa butter.

Claim 7

A process according to claim 4, wherein the plastifying agent comprises inositol-phosphatide.

Claim 8

A process according to claim 1 in which the coated drop is cooled by contact with a surface which is at a temperature between -30* and -15*C.

Claim 9

A process according to claim 1 in which after cooling a coating of edible material is deposited on the external surface of the film of hydrophobic material, the thickness of the coating being less than the thickness of said film.