ENCAPSULATED ACTIVE INGREDIENTS, METHODS OF PREPARATION AND THEIR USE
The present invention relates to particles comprising an active ingredient. The active ingredient is encapsulated by coacervation, and further encapsulated by a glassy matrix. The glassy matrix comprises 3-50wt% of a hydrophobically modified starch, and 50-97wt% of a starch hydrolysate. The particles are useful for encapsulating active ingredients intended for oral ingestion and may be added to food products.