Edible microcapsules and a process for recovering them are disclosed. The microcapsules include a shell material that has a
thermal gelation temperature within the range from about 90.degree. F. to about 160.degree. F. The encapsulated material is a
food additive which is protected from degradation and loss during the processing at relatively high temperatures of food
products. The invention is particularly useful for additives to liquid-based foods such as soups, stews, and sauces.
Chel W. Lew