CA1326161C - Food or beverage compositions with altered flavor display - Google Patents

Abstract

FOOD OR BEVERAGE COMPOSITIONS
WITH ALTERED FLAVOR DISPLAY

Abstract of the Disclosure The present invention relates to food or beverage compositions having an altered flavor display. The compositions contain polar or intermediate polarity flavor compounds. In addition, the compositions contain a fat phase made from triglyceride fat in combination with a particular sucrose fatty acid ester having a viscous rheology and high liquid/solid stability.

Description

FOOD OR 3EVEa~GE CO~POSITIONS
~ISH ALTER~D FLAVOR D~SPL~Y

SECHNI~AL FIE~p Sho pro~ant inv ntion ralatos to ~ho roa of foods and bovoragos, ~nd in particular foods and bovoragos containing sucroso f tt~ acid stors~
~5~5~5s~mLQF THE INy~EI~ON
~ nu~b-r of rof-ronca~ discloso food or bovcrag-co~po~itions ~dc ~ith ~ucroso fatty cid st-rs For osa~pl-, U~S P~tant 3,~00,186 of ~ ttson ot 1~, lssuo ~ugust 17, 1971, disclosos lo~ c-lorl- f~t-cont-ining food co~po~ltions wherein fro~ bout 10~ to bout 100~ of tha tot-l fat is sugar or sugar alcohol polyostor h ~ing t loast 4 fatty acid ostor sroup-, vith o-ch fatt~ ~cid having fro~ ~bout a to about 22 carbon ato s~ Sho polyo~tors ~ra s-id to bo us-ful ~s a partial or complota r-pl-co ~nt i'or norm l triglyc-rid- f~t in sal-d or coo~inS oils, or pl--tic shortanings for usa in frying, cako ~inS, bra~d r-~inS, or th~ o~
~S~ P~tant 4,461,782 of Robblns ct al~, issu-d July 24, 1984, disclo~-~ b~cd products co~prising fro~ bout 12~ to ~bo~t ~0~ of ~ non~bsorbabla, nondigoseibla liquid polyol pol~c~tor ~nd fron bout 25~ to bout 8S~ microcry~tsllin-collulo~o or ~ ~i tura of ~icrocyst-llino eollulose ~nd flour, in v lsbt r~tio of collulo~a flour of at l~ast 1 1 Tho proforrod polyol pol~ost-rs aro s~id to ba sucros- hcs-ols~to, `` sucrosc hspt~olc-to, ~nd sueros- oct-ole-to~
U S r t-nt 4,034,083 of ~ ttson, lssu-d July 5, 1977, disclos-s vitamin-fortifiod polyol polyostors usod in 30 phar~ coutic-l coQpositlons or foods for troat~ng and/or !~.`

2 ~T~

prev~ntln3 hyp-rchol-st-rol~ nd U S P~e~nt 4, 055 ,195 of J-nd c~ u-d J~nu r~ 2S, 1977, dl~clo~-~ liquid polyol polJ~t-r~ ca~bin~d vith nei--n~ k g~ g-nts Th-pol~t~r~ r~ ~-ld to b~ u~-ful ~- ~ p-rti-l or co~pl~t~
r~pl~c~nt for nor~ l trigl~c~rid~ f-t~ in s-l-d or cooking oil; ln pl--tic ~hort~nlng~ for u~- ln fr~lng, c-k- m king, bread ~klng, and th- lik-; or in m yonn-ls~, ~ rg~rln-, or dalry product~
F-ll~t at 1 , "Short T-r~ Study of Sucros- Poly~st~r a Non~-orb-bl~ F~t-Llk- ~t~rl-l ~ Di-t-ry ~g-nt for Loverlng Pl~ Chol-~taroln, Tho A~-rlc~n Joura~ o~ Clinic-l Nutrltion ~9, pp 1204-121S (Nov 1976), dl~clo~ tud~ ln vhlch th-~ffic-cy of ~uero~ poly-~t~r ~ ~ chol~t~rol-lov-ring 8-nt v~ d Th~ pol~-~t-r v ~ u~-d ~ ~ f~t co~pon-nt ln shorttning, ~rg-rin-, b-~-d nd -ut~d food~, SlUC~, fro~ting~, ~nd c~ndl~-~ uropc~n P~t-nt ~pplic~tion 236,288 of ~crnh~rdt, publi~h-d Sept-ab~r 9, 198~, di~clo~ lo~ c~lori~ i'-t m~t-ri-l- h-ving -p~rtlcul~r rh~ologr ~nd liquid/~olid ~t~bility~ Prcf~rrcd f~t ~ e~sl~ r~ ~uero~c f-tt~ ~eid ~ter~ Thc f~t ~t-rial- r~
dl~elo~d ~- b-ins u~-ful - r-pl-c-a~nt for tsigl~eerite fat in ~ vld~ v~rl~t~ of food ~nd b~ ~r~gc produet~, i'or ~ mpl-, b k~d good~, s~ort~ninS ~nd oll produett, d-iry product~, m-~t produet~, ~vo~t sood~, nut ~pr~d~, nd ~uee~
~S P~tent 4,626,4U of Uol~e-ln, l~ucd D-e~mb-r 2, 1986, dl~elo~c~ dlct-tlc fro~cn dc~rt~ eont~inlns ~-p~rt-m- ~nd ~uero~o f~tt~ ~cld ~tcr~ pl-~ includ~ lee er~-~, ie~
nil~, fro~cn yo~urt, ~h~rb~rt, tofutl, nd ~orbct~
~oco of tho~o r~f-r-nc~ ~usse~t~ th t th~ fl-vor dl~pl~y of i'ood~ ~cd bo or~ e~n bo ch n~cd by th~ ineorpor~tlon of p rt~euL~r ~Ind- of ~uero~- f~tt~ ~cid c~t-r~ ~orc ~pcci~lc 11~. non~ oi' th~ r-f-r-ne-~ ~uss-~t~ th- eo~poJitlon~
r-quir~d to produec thl~ fl~ or di~pl~ eh n~c~
Therefore, it is an object of an aspect of the present invention to provide food and beverage compositions having an altered flavor display.

~ ~, It is an object of an aspect of the present invention to provide the altered flavor display by the use of particular sucrose fatty acid esters.
It is an object of an aspect of the present invention to provide food and beverage compositions that are reduced in calories compared to compositions containing only triglyceride fats.
These and other objects of the invention will become evident from the disclosure herein.
All parts, percentages, and ratios used herein are by weight unless otherwise indicated.
SUMMARY OF THE INVENTION
An aspect of the invention is as follows:
An edible composition with altered flavor display selected from the group consisting of foods and beverages, wherein the composition comprises:
(A) from about 5% to about 100% fat phase, wherein the fat phase comprises (i) from about 5% to about 95~ sucrose fatty acid ester containing at least four fatty acid ester groups, each fatty acid group having from about 8 to about 22 carbon atoms, wherein the sucrose fatty acid ester has an octaester content of at least about 75~ and an iodine value between about 25 and 55, and wherein the sucrose fatty acid ester has, at 100F (37.8C):
(a) a viscosity of not less than 15 poise at ~` 100F (37.8C) after 10 minutes of steady shear at a shear rate of 10 sec.~~, (b) a liquid~solid stability of not less than ~` 50 percent at 100F (37.8C);
(ii) wherein the sucrose fatty acid ester comprises not more than about 50% of the total edible composition;
(iii)from about 5% to about 95% triglyceride fat;
and .

(iv) from about o% to about 50% fat ingredients selected from the group consisting of fatty acids, fatty alcohols, esters of fatty acids, esters of fatty alcohols, noncaloric fats, reduced calorie fats, polyol fatty acid polyesters not meeting the limitations of subpart (i) of claim 1 hereinabove, and mixtures thereof;
(B) from about 0% to about 95% nonfat ingredients selected from the group consisting of nonfat food ingredients and nonfat beverage ingredients, and mixtures thereof; and (C3 wherein the edible composition contains flavor compounds having a polarity not less than the polarity of diacetyl ~octanol/water partition coefficient not more than 0.037)~

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DETAILED DESCRIPT~Q~ O~ T~E IN~ENT~QN
Th- flavor of a food or bcv-ragc produet ls d-fln~d by thrc-fl~vor ch~raeteristlcs arom~tie compon-nts (as p-re~lved vlth the ~ans- of sm~ tast- eomponcnt~ ( lty sv-ct so~r S bitt-r~ ~sd eh-mieal f~llng eo~pon-nts (astring-ncy mctallle eoollng ete~) Food produet flavor ean b- furth-r elassifi-d ~nt quantltat-d br th- tgpc of flavor eharaetcristies dlsplay-d th~ int~n~itl~s of th~ eh-r-eterlstie~ and the tim- rel--se of thasa eharaetsristle~ Tvo produet~ h~ving si~llar fl-vor eharaetaristles ~nd int~nsltlss e~n b- dlff~r-ntlat-a lf th-rat- of rela-s- of the eharaet-rlstles 1- dlff-rent ~ fl~vor profile ls eo6posad of s-v r-l p~rts Thes-inelud- (1) the tot~l a~ount of flavor rel-~s-d (2) th- ~ simn~
lntanslt~ of flavor (3) th- tlm- lt t~kes to pereeivc thls ~rlmum flsvor lntcnslt~ he 1-8 tlma or tlma lt tak-s to flrst p-re-lv th- fla or t5) and tho tot~l l-ngth of tlmc fl~vor 1~ p real~ed Surprlslnsl~. lt~a no~ be-n dlseov-rad that partleul~r suero~o f~tt~ ~eid e-t-r-eont~lnins food or b-veraga eo~po~ltlon~ ~e fl~ox displ~ that ls diff~rcnt from the dl-pl~J pr~-ent ~hen the eoaposltlons eont~ln only triglye-rlde f~ Sho fl~ or dlspla~ ~s eb~n p d In s~veral vays - bol~btcnlns somc peelfie eompon-nt~;
- ~uppre~lns oeber eomponents;
- e~n~lns the orderins of fla~or eomponsnts ln tha profll-;
nd - eh n*lns ov-r-ll flavor lnt-nslt~ and ths r~te th-lntenslty 1- aehl-v-d For ~r~apla the ov rall flavor lnt-nslty (-aplltud~) of buttar flavor-d and cheddar che-se flavor-d plc crust 1~
- haishtsnad b~ th- suerosa sstsrs Conv rs-ly the ovcrall 13261~1 flavor lnton~ity is lo~or in sucroso cstcr-conealning lcc cream nd 3ayonnai~a product- varsus tha convontlon-l trlglycorlde f~t produets ~ith th~ o fl-~or loval Tha ordor of tho flavor co~pononts in tho fl-~or profilo is porcoived as markodly diffarant in tho follo~ing produet~ m~rgarino, mayonnai~a, ie-croao, ehoeolato frosting, and ehoeol-to ~ilk~hakos Diaeotyl and vanillin flavors, for a2a~plo, aro hoighton-t, and chocolat-, saltinoss, ~inogar, and oggy notos ar- supprossed This diseo~cry of an altorod flavor display in eortain sueroso fatty aeid ~stor-cont~ining food and bovorago products is i~portant bce-u~c it allo~s tho ~anipulation of fl-vor char~etoristies to producc tha opti3u~ product~ D--ir~blo flavors ean bc cnh-necd in food or bcvcraga produet , ~hilc undâsira~la fl~vors e~n b- supprass-d Tha fl-vor dlsplay can bo eh ngoa to suit a ~paeifie produet naed A food or bo~araga eo~position ~eeording to th pr-sant in~antion eo~pris--t~) frou about S~ to about 100~ fat pha-a, vharain tha fat phas~ co~prisas ~0 (i) fro~ bout 5~ to about 9S% suerosa fatty aeid est-r eont~ining ~t l~-st four fatty aeid estor groups, e~eh fatty eid group having fro~ about 8 to about 22 earbon ato~s, ~harain tho sucroso fatty aeid astor has an oetaostor contont of at lcast ab~ut 75~ and n iodina valua b-t~cen about 25 and 55, and ~horein tha sucros- fatty aeid o~t~r ~-(a) ~ non-Ne~toni~n plastie rhoology at 100F
~37~8C) and in partieular a yiald stross of not la~s than lS0 dyn-s/em2, nd ~iseoslt~ of not lass than lS pois- at 100F ~37 8C) after 10 ~inutas of staady shaar at 10 s-e -l, (b) a liquid/solid stability of not loss than 50 p-re-nt at 100F (37 8C);
(ii) wharoin tha sueroso fatty acid ester co~prlses not ~ore than bout 50~ of the total food or bevorago co~posltlon;

(iii) froa ~bout S~ to bout 95~ triglyc~rld~ fat; and (iv) froo bout 0~ to about 50~ othcr fat ingr~dicnt~;
(8) froo ~bout 0~ to about 95~ oth~r food or b~v-r-g~
ngradi~nt~; and (C) vhcr-in thc food or b~vcrag~ composit~on contain~ polar or intcr~-diatc pol~rity flavor co~pounds, or ~i~tur~
th-r~of, that ar- at l--st slightly solubl~ in vatcr ~s indicatod horcinabovo, thc fat phas- of thc prcsont co2posi~ions co~prisos froo bout 5% to about 95~ of a particular ~ind of sucrosc fatty acid ~star Thc sucrosc fatty acid c~tcrs of thc prcsont invantion aro ostcrificd vith ~t loast fo~r fatty ~cid groups Thos~ co~pounds aro prop~rod b~
rc~cting ~ sucrosc vlth fatty acit s dlscusscd bclov~ Thc 1~ sucro~c ~tart~ng matcri~l ~u-t bc st-rificd on at l--st four of thc hydro~yl group~ ~ith a f~tty acia cont-ining froo ~bout 8 ~o about 22 carbon ~to~ nd pr~fcrably froa about 14 to ~bout 18 carbon to ~ E~oplc- of uch f~tt~ ~clds includ- c~prylic, capric, lauric egrlstlc, ~yrl-tol-lc, p lolt~c, p-l~ltolcic, staaric, olcic, rlclnolalc llnolclc, llnolcnlc, cl-o-t--rlc, arachldic, arachldonlc, bchsnlc, and cruclc cld Th- fatty aclds c n ba dcrlvcd fron n tur-lly occurrlng or synthctic fatty aclds; ths~ c~n ba satur~tcd or unsatur~tcd, includlng posltion~l nd S~ trlc~l iso~ar~ Tha fatty aclds cstorificd to tho sucrosa loculo ~ra of o~ad chaln lcngth to ~chlovo th-rhcolo~y and st-bilit~ propartlss rcquirsd harcln~
Tho u~- of ~ucrosc c~tcrs cont-lnins four or mor- fatty acld c~tor ~roup- bas tha ddition~l bcncfit of pro~iding rcduccd calorl- food~ nd b~cra~c~, bccau~c thc~c cst-rs rc , 30 sub-t~nt~cll~ non-digastiblc by thc hu~ n body~
-~ Tho ~croao fatty acld cstcrs of ths prsscnt lnv~ntlon havc non-~a~toni~n pla-tlc rh-ology at 100~ (3~8C) In p rtlcu1 r, tha sucrosa fatty acld cstsrs h-vc a yl-ld str-ss of not l-s- than 150 dyn-s/co2, and a vlscoslty of not l--s than 15 polsa at 100F (3~ 8C) aft-r 10 olnut-s of stcady sh-ar at 10 -c-l Tho stsr~ also ha7c a llquld/solld st~billty of not l-ss than S0~ at 100F (3~ 8C), and pr~f-ra~ly not l-ss than 90% In g-noral t-r~- th- ost-rs c-n b- doscribod as b-ing ~-rg vlscous nd plastie The liquid portion of tho o~t-rs do-s not roadily s-p-rat- fro~ tho solid postlon Tho ~ueroso fatty aeid ost-rs e-n bo a singlo typ- of oster or a ~i~tur- of st-rs It is not critieal that -eh typo of ~t-r h~ tho ~bovo-montion-d phy~leal prop-rti-s a- long as th-sueros- est-rs a~ ~ ~hol- h-v- th-s- ph~sie-l proportio-Vi-eosit~ and yi-ld str~ r- kno~n rh-ologic~l prop-rti~
and ean b~ ~oa~ur-d by uso of an instrum-nt ~uch as s pl~t- and eono viseo~-tar (- 8 a Forranti-Shirlog viseomot-r ~anufaeturod by Forr-ntl 21aetrie Ine 87 ~odul~r Av-Cos~ e~ NY 11~2S) ~dditional d-tails ar- providod b-lov under th- An-lgt~eal Mothods soetion Tho ba~les of rh-ology aro diseu~sod in Idson "R~oology Funda~ontal Coneapts ~ Cosmotics and Toilotrios Vol 93 pp 23-30 (July 19~8) ineorpor-ted by r-f-roneo hor-in~
Sho sueros- fatty aeid ostors usod horoin ~ust lso havo an oetaostor eontont of at loast about ~5~ proforably at loast about 80~ ~nd most pr-~rably at l-ast about 85~ ~stors having a lovor oetao~t-r eontont v ro found to bo inoffoetivo in altoring tho fl-vor displa~ of foods and b-~-rag-s Octa-st-r eontont 1~ uoasurod b~ n~ .eandard mothod Pood or b-v r-go eo positions eontaining v ry larg- a~ounts of tha prosont sueroso fatty aeid ostors do not shov an altorod fl~vor displa~ ~one`! tha sueroso fatty aeid ostor~ of tho pros-nt invontion eo prl~a not ro than about 50~ of tho total food or bo eraS- eo po dtion proi'orabl~ not ~orc th~n about 35%
- and st preforabl~ fron about 3~ to about 15~
S~a pra~ nt sueroso fatt~ eld ostors aro intor~-di-to ~oltiDs ostors having an iodlno valuo 0Ot~oon about 2S and about S5 prafarabl~ betv on about 36 and about 55 Iodino valuo ofton so n a~ ~I V ~ is v 11 ~no~n in oil toehnology ~nd is a ~oasuro of th- d-groa of saturation or unsaturation of a fat ~atorlal't fatt~ eids In gonoral tho highor tho I V the lovor tho ~olting polnt of th- ~ tori-l and vieo vorsa Iodino valuo is ~o-surod by tho stand-rt ~i~s titration Tho sueroso fatty eid ostors suitablo for uso horoin can be pr~par-d b~ ~ v~rl~ty of mcthod- knlvn to tho~- klll~d ln th~
~rt Thc~s ~cthods inclutc transcst~rlfie-tlon of thc sucrosc vith ~th~l ~eh~l or glyccrol f~tty cld cstcrs uslng varlety of cat-l~se~; ae~l-tion of th- suerosc vlth ~ f~tt~ ~cld 5 chlorid-; e~l-tion of th- sucros- vith a f-tt~ cld nhydrid~;
~nd c~l~tlon of th- sueros- vith a fatty aeid p~r sc ~s an ~mpl- th- pr-p-r-tion of pol~ol f-tty eid ~st~rs is dc~crlbcd in U S P-tcnt Nos 3 963 699; 4 51~ 360; and ~ ~pociflc but non-llmiting c~-mpl- of thc pr~p-r-tlon of ~ sucros~ f-tty acid ~t~r~ ~ult-blc for us- h-rcln is thc cstcrifie~tion of sucrosc vith m-thyl c~t-r~ of ~ fully h~drogcn tcd ~oy oil ~I.V. 8) nd p-rtlall~ hydrog~n~t-d soy oil (1 V 10?) bl~nd~d ln 45 5S r-t~o ~n g-n r-1 bl-nd~ of tvo typ-- of m-thyl cst-r~ c-n bc us-d vb-rc onc typo 1- d-r~v~d fron an oil h ving ~n I V not ~ors than ~bout 12 nd th- othcr t~y- i~ dari~cd fro~ an oil having an I V b-tv -n bout 90 nd about 130 Sp-cific but non-limiting ~ ~pl-~ of sucros-f te~ cid ~stcrs suitablo for usc hcrain arc ost-r~ s~dc by ~tcrlf~ins sucro~- vith a bl-nd of partiall~ ~nd n--rl~
co pl-t-l~ h-rd-ncd so~b--n oil ~thyl o~t-r~ for s ~pl-zt-rz ~svlns tho follo~ing prop~rtics tl~ oeta-stsr cont~nt 84 5~; SFC t 50F ~10C) of ~1 8 at ~0F (21C) of ~2 e 80F (2~C) of Sl l at 92F (33C) of 33 2 and ~t 105F ~41C~ of 9 S; f~tt~ ~cld co~pos~tion of ll S~
C16 5~ 2~ Cl~ l~ g~ Cl~ l 14 2~ C18 2 1~ C18 3 0 5~ C20 and 0 3~ C22; nd I V of 42 6; or ~2) oct~-st-r cont-nt of 92 1~ ~t 50F tlOC) of 61 2 t 70F (21C) or U ~. ~t 80~ ~2~C) of 36 2 at 92F (33C) of 19 2 and ~t 105F ~41C) of 3 1; fatt~ acid co~pozltion of 9 8%
C16 50 6~ C~ 21 6- C18 1 lS ~- C18 2 1~ C18 3 0 5~ C20 ~d 0 3~ C22; nd I V of 48 6 Tha fat phas- of th- pr~s-nt food or b-v-r-g- co~position~
~lzo co~prlz-z fro~ ~bout S~ to bout 95~ triglyccrido fat pr-f-rabl~ froo bout 33~ to bout 90~ nd oost pr-fcr-bly from bout 6S~ to bout 90~ It h-s bccn found that th- fl~or dl~pl~ bcnoflts of ehc prcs-nt inv~ntlon arc opti~iz~t vhcn the food or b~vcr~gc ccmposit~ons eoneain hi8h p-rccnt-g- of t32616' trlglyc-rid~ f~t comp~r~d to th~ p-rc-nt~g~ of ~ucro-- fatt~
acld astar Pr-f-r-bly, th- ratio of ucros- fatty scid ~st~r to triglycarid- f-t i- not mor- than bout 2 1, mor~ pref~rably not ~ora th n about 1 1, and most prafarably not mor~ than about Espaci-lly ppropriata for uso in tha pr~sent ln~antion ar~
trlglycaridas of straight chaln or branchaa chain, saturatad or unsaturatad, monocarbosglic acids ha~lng from about 10 to 28 carbon atoms Suitabla sourcos of such oils includa 1) vagatabl- fat~ and oils such as soybe-n, corn, unfloYar, rapeseed, lo~ erucic acid rapasaod, canola, cottonsead, oli~e, safflo~ar and sasa2a seed; 2) maat fats such as tallo~ or lard;

3) mar~na oils; 4) nut fats and oils such as eoconut, palm, palm k~rnal, or paanut; 5) milkfat, butterfat; and 6) coco~ butter and coeoa butter substitutas such s shaa, or illip~ buttar Tha eriglyc~rida fats e-n ba proeass-d ~ith ona or more of th- follo~ing proe-ss-s hydroganation, Yintcri~ation, daY~sin~, intarastarification, atc ~ny standard proeassing ~athod e~n ba usad to mA~a tha triglyearidas Fron abQut 0~ to a~out 50~ of tha fat phasa of tha prasant co positlons e n b- comprisad of othar fat Ingratiants besidas tha trlglyearidas ~nd p~rticul-r suerosa fatty cid astars uantionad harainabo~a Prafar~bly, thas- oth-r f~t ingradi-nts co~prisa fron ~bout 0% to ~bout 30~ of th- fat phasa, and most prafar~bly from about 0~ to bout 10~ For asampla, tha othar fat in~radiants can ba eomprisad of fatty acids, fatty alcohols, or ast-rs of sueh eid- and aleohols Sha othar fat ln~radients ean ~lso ~ othar nonealorie or raducad calori- fats, such as br nchaa ebaln fatty acid triglye-rldas, triglycarol athars, polyc~rbosylic acid astars, suerosa polyathars, naop-ntyl ~lcobol -tars, lliconc oils/silosanas, nd dic-rbosglic acid stars Other f~t ~ terI-ls usaful in th fat phas- ara madium eb-in triglyearidas, hlghly astarifiad polyglycarol stars, aeatin fats, pl~nt starol astars, polyosyathylena astars, ~oJoba astars, mono-diglyceridas of f-tty cids, and mono-diglycarides of short-chain dib-sic clds Othcr polyol fatty acid polyestors othor than thc partlcular sucros- fatt~r cid ster~ d-scribed her-lnabo~re can lso be us~d as othar f-t lngr-di~nts In thc fat phas~ of th- pr~s~nt Inv-ntion Prcfcrr-d polyol fatty cld pol~rcst~rs ar~ oth-r sugar fatty acld polycstcrs, sug-r alcohol fatty acid polycst-rt, ~nd polyglyc~rol fatty cid poly~st~rs, snd mi~tur~s thcr~of Th- sugar fatty acid polycstcrs ~nd sugar alcohol fatty cld polycst-rs pr-f-rably contaln from 4 to 8 hydro~yl groups Tb-sc includa sucross fatty acld st~rs outsldc th-dafinition of thos- comprising 5~ to 95~ of th- fat ph-s-, for ~sampla esters having an octaest-r contant l-ss than about ~5%, an iodine ~alu- not bat~acn about 25 and about 55, or a rhaology or liquid/solid st~billt~r outsid~ the de~inition g~ven hcrainabovc Liquld or hardstock sucrosa fatty acld est~rs do not f-ll ~rithin th~ bo~re dcfinition, but can be us-d as part of t~ f~t ph~s~
Llquid sucrosa fatt~r ~cid cstsrs ha~c ~n iodina ~raluc bat~acn about ~0 and bout 130 Th--a sucrosc sstcrs arc of tho sa~c gcneral typc s thosc dcscrIbcd a~ovc ~i c , at lc-st four fatty acld groups vith 8 to 22 carbons pcr fatty acid) Hova~er, at lcast about half of the fatty acids of the liquid suerosa c~ters arc unsaturatcd Olclc and llnolclc ~cids, and ~i tures thareof, ara prafarrsd Sp eifie llquid suero~a ~nd other polyol f~tty aeid es~-rs ~5 suitabla for use harain inelude suerQsa t~traoleate, sueros~
pcntaolaata, ~uero~e ha~aoleate, suerosc heptaol-~te, sucrose oetaolaata, glueosa tetraolaate, tha glucos~ tctracst~rs of soyba n oll fatty acids (unsaturatad~, the ~annose t~tra~st-rs of n~ t-d soybaan oil f tty aclds, the g-lactoso tetraest~rs of olale aela. tha arabinosa tatrasstars of linoleic acid, sylosc tatral~nol tc, g lacto-- pcntaolsate, sorbitol t-tr-ol-at-, th~
sor~itol has a-tars of unsaturat~d oyb--n oil fatty aclds, sylitol psntaol~ata, and mlstures thcrsof HardQtoclc sucrose and oeh~r polyol fatty acld ~st~r~ hav~ an iodin- value not more th-n about 12 The sucroQe fatty acld st-rs ~r- thos- deserib~d generally abov~ 80~v~r, th~
hardstoclc -t~rs generally eontain fatty acids that re more saturatod than unsaturatod, and moro longer than shortor fatty cid chains T~pieal osamples of h-rdstoek polyol poly~sters ineludo sueros~ octastoarat-, suerose octapalmitate, sucros-hept~staarat-, s~litol p~ntastearato, g-lactosa pontapalmitato, and tho li~-Var~ous other additiv~s e-n be used in tho fat phase of tho pr-s~nt food or b~vorag- compositions providod that they are odibla nd ~-sth-tically d~sir~bl- and do not havo any d~trim~nt~l ff~cts on th~ compositions The fat pha~ ean nor~ lly eontain ~inor mounts by ~ei8ht of optional flavorings;
anti-sp ttaring ag-nts anti-sticking agents; anti-osidants; or tho li~o ~s vith st~nd rd shortonings, nltrogen ean also ba addod to tha f t phaso during proe-ssing Tho f~t phaso ean l-o bo fortiiiad vith ~it mins and min-ral-, p rtieularly tho fat-solublo vitamins Tho fat-solublo ~it~mins ineludo vitamin ~, vit min D, ~itamin R, and ~it-min ~ (toeophorol) Proforably, tho fat phaso of this inv~ntlon is fortifi-d vith about 1 1 mg d-alpha toeopheryl aeot~to por 1000 S suerosa fatty ~eid stor Tha us- of mulsifi-rs vith tho prosont food or boverag-eo positions has be-n found to gonerally onhaneo tho flavor displa~ e~angos eausad bJ tha suero-o -t-rs Th- pros~nt food or b-~ r g~ eo po~ition- prof-rably eo~prise fro~ about 1~ to abou~ 5~ ~ulsifior, nd noro preferably fro~ about 1~ to about 3~ Suitabla a Nl-ifier- inelud- mono- and diglyeerid-s, l~et~latod ~lye-rid-s, and tho lovor sueros- esters ~ food or bav raS- eomposition eeording to tho pros~nt in~ontion eomprisos fron about 5~ to bout lOOt fat phas- and fro~ about 0~ to bout 95~ othar food or b-v-r-go ingrodionts~
prof-rably from about 15~ to about 80~ fat phaso and from about 20~ to about 85~ oth~r ingrodients, and most proferably from about 15~ to about 35~ fat phas- and fro~ about 65~ to about 85%
othor ingr~dients Tb- other ingrodionts ean b~ any standard food or beverage ingr~dients, provided they includ~ the flavor co~pounds re~quired heroin ~ h- pr-s,~nt food or beverage compositionJ must contain flavor compound- that re pol-r or intermedi-te polarity ~t ; ha- been found tb-t these polar or intermedi-tc polarity flavor compounds re ffected ~ the present sucrose esters, ~hile nonpol-r compounds ra not affected Specificall~, the fla~or compounds ust ba t le-st partially soluble in vater Numerous kinds of food and bevar~ge products uill cont-in ehese flavor co~pound-, depending on tha ingredient for~ulations of the products~ For e~a~pla, food or beverage compositions that can contain thasa compounds inelud~ baked goods nd b-ked good mi~es (a~g , ea~es, bro~nies, muffins, eookies, pastries, pies, and pla crusts), shortoning ~nd oil produets (e g , shortenings, sarg-rinas, fr~in8 oils, cooking and al-d oils, popcorn oil~, salad dr-s-~ng-, nd ~ ~onnaisa~, foods th-t ara friad in oil (a g , Prlngla's potato chips, eorn ehips, tortill- ehips, oth~r friad farinaceou~ snac~ foods, french fries, doughnuts, and friad chiekan~, dairy produets nd rtifiei-l d-il~ products ~a~S ~ buttar, ica ere-n nd other fat-cont-ining frosen dassarts, ~ogurt, nd ehaasas, includins natur-l cheesas, procassad ehaasas, cre-m chaasa, cottaga checse, cheesc foods nd ch-asa sprsad, nil~, craam, sour crc~, butter milk, and coffaa craa~nr), ~aat products (c 8 ha~burgers, hot togs, fr nkfurt-rs, ~ianars, saus-gas, bologna and other luneheon ~aats, cannod ~aats, including pasta/maat products, see~s, sand~ich spraads, and c~nnsd fish), ~aat analogs, tofu, and varioua ~ind~ of protain sprsads, s~--t goods nd confections ~a~g , c ndla-, chocol-ees, choeol-te confactions, froseings and ici~gs, s~rup-, cr--u fillings, nd fruit fillings), nut butters and riouJ ~lnd- of oup-, dips, saucas and gra~ie~
C~,rlET~Q~S
~cnso~2 Pro~ cthod Food or bcvcr-g~ products rs ~ luatcd by 4-5 trainad a~part panalists using tha S~nsory Profile ~ethod us~d ~ithin tha food and be~cragc industry Panclists cv luatc sach product nd idantify and dcfinc thc critic-l QCt of attributcs for ~ach produet ~ scala is then devalopad to avaluata thc product Thls se-la h-s ranga fro~ 0 to 3 vith 1/2 unit lncramants ~ rating of 0 ma-ns tha attributa is not prosant nd a rating of 3 is tha ma~imum intonsity for that attributa Tha Iea croa~ is flavorad by aatin8 a 20-30 gram sampla, Yhila margerina and mayonnaisa ara spraad on bre-d for svalu tion~
Tima Intonsitv Profi~inL pethod T~a Intansity Proflling vas used to profila the flavor displs~ of ehoeolata frosting and buttar flavorad pia erusts This ~athod involvas tha corralstion of tha intansity of flavor pareeivad ovar ti~e to tha intansity of comput-r induead sound haard through haadphonas vorn by tha panelist 8aforo eaeh sampla, panalists elaar their palatas by aating unsaltad ssltine crae~Qrs and drinking Yator Samplas ara sarved to pa~alists in s eountar balanead mannar ~ 2-3 minuta rastinS pariod is givan b-tv -n aseh ssQpla - ~s soon ss tha ss2pl~ is plaead into tha ~outh, panalists turn on the eo~putar and usa s hand dl~l to ad~ust tho leval of ound th ~ hasr in tha hasdphonas ~s tha panalises eat tha ~s pl-, th-y ad~usta tha sound in proportion to tha intansity of flsvor thay pareaiv Tha p nalists avaluata tha sampl- until flavor is no long-r pereaivad, avan aftar tha food has bean sY llo~d.
The data for aseh panalist ls raeordad by eo~putor and st~tistieal snalysis is eonduetad on tha eo~binad dats Thaso p nals Y ra eonduetad using 6-8 panalists that had baan tr~in-d in tha ~athod of ti~a intansity profiling and had bcan craanad for sansory aeuity ~
p~n-l of 8-1~ paopl- v ra usad to avslusta tha frostings ~h a- panali-ts vara eraanat for sansory eulty and Yara trsinad to avsluata foods Bafora fl-voring any frostings, eaeh panalist vas given an odor ~sr to small This ~ar eontainad tha flavor compounds to ba assessad Thls sarv-s to famlliariza tha panallse vith tha flavor eomponant to ba avaluatad in tha frosting B~fora ....

flavoring each sample, p-nelists clear~d thelr palat~ by ~atlng an unJalted s-ltin- crack-r ant drin~ing some vater Sa~ples v-ra s-rved co pan-lists in a counter balanced order E-eh pan-list tasted bout 5 grams of frosting and rated the sa~ple using a st-ndard sir ineh line seale for e-eh of the folloving attributes 1 ovorall flavor intensity 2 ti~e to p~reoive fiavor 3 l ngth of ti~e flavor lasted 4 intensit~ of flavor aftertaste Th data fro~ all p~nelists are combin~d for statistical an~lysis Rheolo~y ~easur~m~l~s S~s~le Prepara~Q~
Th- suerosa fatt~ aeid estar is heatad until it completely melts and is thoroughly ~ired~ Tcn grams of tha melted sampl~
ls ~aigh~d into a prc-heatad 20 ~1 glass vial Th- sa~ple is than llov~d to raerystalll~a at 100F + 5F (37 8C +
3C) for 2~ hours~ ~ftsr tha 24 hour ti~a period has elapsed, th- sa~ple is t-~-n to th- vlseo~ t~r and the viseosity and yiald strass ara ~aasurad 'b. Fcrr- ~ -Shi ~ visc,,g~ct~ Opcr~tiQIl Procedurc ~ Ferr nti-Shirle~ viseoneter equipped ~ith a 600 g~ torque sprin~ is us~d for t~a vlseosit~ and yiald stress measure~ents of tha polrol polyest!r ~ eona is put into plae-, and the viseo~atar ta~paratura ls ad~ustad to 100F ~3~ 8C) The eh~rt raeordar is e~librated, and the 8ap bat~e-n the con- and pl~ta is sat Tha eona sp~ad it chac~ad, and the eone and plate tsnp-rnturos ra aquilibrated to 100F (37 8C) The panel eontrol- ~ra sat Suffieiant sa~pla is plaeed betwesn tha plate nd tho cono so th~t tha ~ap is eo~pl-taly filled Tha ta par~tura is allo~ d to stabili~e t 100F (37 8C) for about 30 saeonds, and th-n the eone rotation nd rocording are startad ~ rh-ogran for the polyol polyaster is recordat and analyrad to deter~ina the viseosity and yielt s~ress Viscosity is measurod t 10 seconds~l ft-r 10 minutes of steady shear Yield stross i~ ~ea ured at zoro tim- and is the tross required to achieve defor~ational flow ` 15 L~Q~g~Solit Seabillt~ ~e~re~nt Ths ~ucro-o f~tty ~cld c~tcr ~-opl- 1- h~-t~d untll ~t eo~pl-toly o~ nd i~ tboroughl~ ol~-d Th- s~mpl- 1~ thcn pourod into BeekmanTY #344062 4.4 ml. centrifuge tubes. The tubes ~ro i~-di~t-ly tr-n~forrod to ~ 100P + 5F (37 8C +
3C) const~nt t~mpor~tur~ roou and allov~d to r~cryst~lllze ~ndisturbot for 24 hours Tho sa~pl~s aro thon e~ntrlfugod at 60 000 rpn for ono hour at 100F (37 8C) (th- e~ntrifugo and c~ntrlfuge ho-d ls pr~iousl~ oquilibratod ~t 100F
[37 8Cl) Th- foreo on tha s~pl~s is 486 000 C s Tho liquid/sol~d st~bility is thon c~lcul~tod ~s follovs 100 ~ (tot-~ ~olu~ of s~a~ - volu~ of ll~u~
tot~l volu~- of s~pl-Pol~ty of Flavor Co~pound~
T-he pol~rlty of tho fl~vor co~pound~ ln th~ pro~-nt food ~nd bovar~go eoopo-itions is intondod to doseribo tho eh~rgo ~sy~etr~ of tho fl~vor eo~pounds ~sg~otrie~l ool-eulas h~o eontor~ of poslti~o ~nd nog~ti~ eh rgo ~hieh do not colneido gi~lng rl~o to ~ p-r~nont dlpolo mo~ont Tho dipolo oooont of 20~ eo~pound e-n bo qu ntit~esd by o~poriuont~l ~o~suro~onts ~nd e~leul~tion Thoso st~nd rd toehnlquos ~ro diseussod in p~y~le~l eheelstry to~t~ sueh ~ by C~toll~n ~Physie-l Ch-~i~try~ p~ 461-462 4~9-4~0 (May 1966)~
The dipole moment value of a compound 25pro~-o~ tho pol~rlty of tho eo pound Tho ~ro~ter t~o dipolo ooaont th- ~ro~tor tho pol~rltJ of tho co~pound~ Gro~tor pol-rlt~ of ~ eo pound ~ ~ ro~ult ln lnero~sod ~tor solubllity Thc follo~lng o~- pl-~ ~ro lntontod only to furthor lllu tr~t- th- ln~ ntlon ~nd ~ro not lntsndod to ll~t th- ~eop~
30of tho ln ontlon ~hlch 1- d-fin-d by th- cl~los 5Yo ocrS~rin-~ ~ro pr-p r-d on- cont~lnlng trlglyc-rldos ~nd c s-cond cont~inlng sucros- f~tty ~cld stors ln ddltion to triglycorids~ Th- 3urg~rlno co~po~itlons ~ro s follo~s ~` .

~ ~326t61 Sucros~ F-tty ~cld Estcr Triglyc~ritc Triglycerid~
~ar~a~cLD~ M r~ri~
Liquid Soybc~n Oil S0 0000~ 39 0000 Intcr~di~tc ~clting 33 5000 Sucrosc F~tty ~cid 2stcrs Sucross Fatt~ ~cid Estcr 1 5000 Hardstoc~ (I V B) Spring Y~tcr 19 3961 19 3292 Parti~ Hydrogcn-t-d 24 0000 Vcgct~blc Oil S lt 2 ~500 2 7500 Nonf-t Dry XilX 2 0000 2 0000 Stcarinc 1 0000 1 0000 ~onogl~carid~ Emuls~f~rs 0 5000 0 5000 Corn Syrup Solid~ 0 1000 0 1000 Pota~siun Sorbat~ 0 1000 0 1000 8uttcr Flavor 0~1000 0 1000 Bat~ C~roton 0 0200 0 0500 Vitanin ~ 0 0369 ~nh~drous Citric ~cid 0 0300 0 0300 Vitaain ~ Pal~itata 0 0034 0 0034 Oll Clar~ S-ga 0 000S 0 000S

Th- into Dcdiatc ~altins sucrosa fatt~ acid ~Jtcrs v~rc madc fron ~ blcnd of p rti~lly hardancd soyb~an oil (I V 107) ~cthyl cstors nd naarl~ couplatsl~ hardcncd soybcan oil (I V 8) nathyl astars in bout ~ 55 ~5 ratio Thc octa-stcr content of tha ucro-- astars v s 93 9~ tha iodinc valuo ~as 44 5 th~
yicld strcz~ ~a- about 540 dync-/cn2 thc viscosity v s 54 pol-a and tha liquid/-olid st-bility vas 94~
Tha ~ucro-c fatt~ acld cstcrs (intcrmcdlat~ ~cltlng and h~rd toc~) or p~rti-lly b~droscnat-d vcgctabls oil nd nono~lJcarida nul~ifiar ara hcatsd ln a kcttlc to about 1600F
~71&) ~han o-ltad tha fl-voring~ vita~ins and liquid so~b ~n oil ~ra add-d~ S-p~ratsly thc dry ingr-dlcnt~ arc ~illcd togathor in ~ ~ill or ~issr and ar- dissolvcd ln bolllng ~atar to for~ a slurry~ Thls slurry 1- add~d to tha ~lted oils coolcd to 80F (2?C) and homogcnLzcd Thc product is p ck~gcd and tc~pcrcd at 70F (21C) for at l-ast 18 hours and thcn pl~ccd ~t 40F (4C) for an addltlon-l 24 hours Th- ~amo flavor vas us-d ln both margarlnos ~hon flavored by tr-inod p-nollsts uslng tho Sensory Profllo Mothod tho type of fl-vors ant tho ord-r tho fl-vors ro tlsplayot aro dlfforent for s-rg-r~n- cont-ining sucrose fatty aelt ost-r~ rolatlv- tO
th- ~ rgarin~ contalning only tr~glycorltos Ths typ~s of flavors and orter of flavor dlsplay ar~ as follovs ~ rgarin- Fl-vor Profll-Triglyeorldo M rg~ino Seoro Q~
Ov rall Fla~or Amplltud-15 1 S~lty 2 1/2 2 Di~e~t~l 1 1/2 3 Oily ~nd Oily ~outhfoel 1 1/2 4 S~ ting 1 1/2 Sour 20 6 Ch~-s~ 1 ~vaet ~ro~ tie Fruity 1/2 8 Throat Cateh _ `
Suerose Fatt~ ~eid Estor nd Tri~lve-rid~ ~r~in- ~çQ~
Q~g~
O~ rall Flavor ~oplitud- 1 30 1 Povd-ry 2 2 Dlae-t~l 1 3 S~t 1~2 ~ Oil~ J h th Co~ting 1 1/2 S Oridlr-d Oil~ y 35 6 S~liv~ting ` ~ S~lt~ 1 1/2 8 Sour 9 St~rch~ 1 1/2 Shro t Irritation Tho uerosa fatty aeid ostar-eont-ining s-sg-rin-diffor nea~ ~nelude postpon-d p-re-ption of salty and so~r fl~or~ ~upprassion of ehaesy flavor bolov th- throshold pareaption limit nd arli~r p-re-ption of a sv-et fla~or The int-nsity of salty fla~or is also suppross-d E~-mpl- 2 TYO iee er-ams ro praparod ono eontalning triglye~rides (butt-r fat) and th- ~-cond eontaining sueroso fatty acld ostors ~ ln addition to triglyeerid-s~ Tho lco cream eompositlont aro as s follo~ 18 Sucrose Fatty ~st~r and Trlglyceride TriglyceridQ
Ico Cream _ Icç ~roam CreuD (40% fat) 36 ~08~ 15 830 Nilk ~3 4% fat) 13 938 24 890 Liquid sugar 14 934 14 934 ~atcr 11 946 13 863 Condensed Skim Nilk 11 250 11 250 Intermedi~t~ ~elt~ng Sucrosc Fatty ~cid Ester - 8 000 Sve-tened Uhole Cond-nssd Hllk 4 978 4 978 Corn Syrup 2 987 2 987 Eg8 Yol~s tlO~ sugared) 1 493 1 493 Sucros- 0 996 0 996 ~elatin 0 199 0 199 Polysorbatc 60 0 058 0 058 Nonogl~cerido k~ulsifier 0 058 0 058 C~rr~gaenan 0 015 0 015 Vit~in E 0 009 V~nill~ 0 400 0 400 Colorant 0 040 0 040 Nis h~lf of suCrQSe carrageenan ~nd liquid sugar togeth~r Nir rc~aining half of sucrose gelatin and hot ~ater (<190F
d 8C) togcthcr Combine the carragacnan mis g-l-tin mis and all rem ining ingrcdionts ~the mil~s cream corn syrup e8g yol~s sucrose fatty acld ester polysorbatc 60 emulsifior and vita dns) in a ~at pasteuriser H-at thc mis to 165F
(~4C) for 30 ~inutcs th~n homogenisad at 2000/500 PSI
SloYl~ cool th ~is to 80-90 & (27-32C) Storc overnight at 40F (4C) ~dd colorant and ~anilla to mis and thon 3~ fr-eaa Yith d--ired ov~rrun (amount of included air) Pack product nd store at 0F ~-18C) or colder Uh n tha tYo ice cre~ms are flavored by trained pancllsts u~ing thc S-nsory Profile Nethod the type of flavors perceived nd tha ordar of fla~or display re dlfferent for the ice cream prcp rad Yith sucrose fatty acid ester compared to the ice cream prep~r-d vith only trlglycerides Ice Croa~ Flavor Profllc ~ lycerito Ico Cream Scoro Ordo~
Overall Flavor ~plitude 1 1/2 1 S~t 2 2 Vanllla 2 3 Croa~ 1 1/2 4 Sour S ~stringont 6 - Eggy ~ Fattg, ~a~y ~outhfeel 8 Dr~ing 1 1~2 Sucroso Fatty Acld Ester ngLI~igly~orid~ Icç Croa~
Qrdo~
O~or~ll Flavor Aoplitud~ 1/2 1 Svoot Cloying 2 2 Vanillin 3 Q~idlrod Oll 1 1/2 4 Ua~y, F-tty 1 1/2 Starch/Drying ~outhfool 1 1/2 6 Sour ~ Throat Catch 8 Bittor 1/2 Tha ovor~ll flavor ~plitud- ~s significantly lovor for tho sucroso fatty acid ostor ic- croa~, and vanillin (a ~a~or co~pon nt of vanllla) ls porcoivod instoad of ~anilla as in the trislycorido lc- cro~n In additlon, sour flavor is postponed, dryins occur~ oarllor, and ggy flavor is olimin-tod Chocolata froselnss aro prop rod vith t~o ~hortonings, a fir-t shortsn~ns cont-inlns only triglycorldo fat and a second shortonin~ cont~inlng sucroso fatty acld ostor~ in addition to trislrc-ridos Th- co~positions of tho shortonings aro as follo~

., Sucros~ Fatty ~cld ~stor &
Triglyc~rlde Triglycorldo Sho~ten~n~ Shortenln~
S Liquld Soyb~-n Oil 58 0~ 59 0 (I V 107) Intormodi~t- Xolting 35 5 Soyba-n Oil (I V ~bout 43) P~l~ H~rdstoc~ 6 5 6 S
( I V . <4) Int-rm di-t- Xolting 35 S
Sucro-o F~tty ~cid Estor (I V ~bout 43) Tho intor~odi~to ~olting sucroso ostor vas ~ado fro~ blend of p~rti~ h~rdonod soyboan oil (I V 107) ~othyl ostors ~nd nc~rl~ co~pl~tcly h~rdonod soyb-~n oil ~I V 8) ~othyl stors in ~bout ~ S5 45 r~tio Sho oct~cseor contont of tho sucroso ester v~- 84 7% its iodine valuo ~s 47 8 its yi-lt strsss vas 657 dynos/cn2 its ~iscosity v~s 43 1 poiso and its liquid/solid st~bllit~ ~s g8~
Sh~ shortonings ~ro pr~p rod by ~ lting cll ingrodionts togothor Shoso ingr-di-nts ~ro thon pl~stici~od by cooling tho~ to ~bout 52F (11C) in ~ ~isor Sho shortoning is p ckod into c~ns so~lod vith nierog-n ~nd to~porod ct 85F
(29C) for 48 hours Sho chocolcto frostlng rocipo is s follovs ~
Po~Cent Js~or s ~n~ootcnod Chocol~to 14 1 Short~nln~ (cith-r triglyc-rido or ~ucroso ~tt~ ~cid sst-r plu trlglycorid-) 15 1 ~o~t-r-d su~r 62 7 S l~ 0 6 ~at-r 7 5 ` 1326161 She frostings arc prcp-red as follows ~elt chocolale Blend shortening and melted chocolate together uslng a ~ r ~dd h-lf of sug-r, salt and mis about 30 seconds on ~ediu2-hi~h sp-ed ~dd vater and the r~mainin8 sugar blend on mediu~-high for one minut~
~ hen the tvo sa~ples r~ flavored by trained panelists, using thc Sima Intensity Proflling ~ethod, the frostlng made vith ~hortaning containing suerosa f-tty acid ~st~r is perceived to h va ~ignifieantly l-s- tot-l chocol-te fl-vor nd the duration of ti~a choeolato flavor ls perceived is significantly shortar than the frosting pr~p~red vith the triglyeeride shortaning Tha balo~ tabla shovs thesc differenees In additlon, tha tima to percaiva thc ma~imu~ int~nsity of chocol-ta flavor is significantly ~hortor ln the frosting prapared vlth shortcning containing sucrosa f-tty acid ester than vlth the frost~n~ praparad vi~h triglycerid- shortening Ti~a Intansit~ Profilo Choeol-t~ Frostings Suerosc Fatty ~cid Ester ~
Tri~lyceride* Tri$1vceride*
Total Chocolata Fla~or27763 sl90S9 Dur~tion of Choeolata Flavor 37as 2?5 Le~ Tima 22 23 ~bsimum Choeolata Intansit~ 100 91 Ti~a of ~ si u Cboeol~t~223 Q166 lntan~it~
- slgnific~nt at 90~ confldcnco * - rasules ~ra raeordsd in t~ma limits - S00 msce ~-~plo ~
~la eru-t- ar- prap rad vith tvo differant butter fl-vored ~hort nin*~ a flrst hort-ning eontaining only triglycerida fat and ~-cona shortaning eontaininS suerosa fatty aeid ~st~rs in additlon to trislyeerldas Th- eo~positions of thes~
shortaning~ and tha uathod of prepar-tion is th- sa~ as in Esaapla 3 123~0 pp~ of buttcr flavor is add~d to cach shortaning The pio cru~t recipe is as follovs In~çdiont Percon~
Shortanlng (oither triglyeerido or sucroso fattg acid ~ter plus triglycerldo)33 4%
Flour 50 4 S-lt 0 9 Uator 15 3 Tha pio crusts aro prcp-red s follovs ~ sing a pastry blonder eut shortQning into flour and salt until mi~turo resembles small poas ~dd 1/3 of uator and mi~
vith for~ Rapoat until all tho vater has been addod ~i~
dough ~ith a fork until a ball is formod Sproad 1~6 to 1/2 teaspoon of flour on va~ papar Roll dough out onto paper B~a ~t 425F (218C) for lS minutos in ~ 9" glass pie pl~t~
Uh~n t~o ple crusts ~re flavorod by trainod panolists using th Tin Int~nsity Proflllng ~ thod tho pl- erust proparod vith shortan~n~ eontaining sueros- f~tt~ e~d ~sters has -slsni~ie~ntly groatar ~r~u~ buttor flavor int-nsity than the pi~ erust prap rod ~ith triglyeorldo shortoning Tho tablo balo~ illustratos this Sioa Intenslty Profila Buttar Pio Crusts Sueroso F~tty ~eid Estor ~
~ Trl~lreorldo* Tri~yearldo*
Sot~l ~uttar Fl-~or 14258 16687 Duration of Buttor Fl-vor294 273 Las Tls~ 25 36 ~br~mu~ ~uttar Intanslty62 s 80 Ti a of ~ rinun Buttor 184 178 Inton~lt~
s - sisnifie~nt at 90~ eonfidonee ~ - rasult- ~ra raeordad in tlma limits - 500 ~s-e E~amplo 5a Polar Flavor Compound B sad on loarnlngs from tho abovo o~-mplos furthor work was und-rt-~an to ovalu to tho elassos of flavor eo~pononts vhoso flavor poreoptlon vas affeeted by tho prosoneo of sucrose fatty ~eld stors `:
" ' ' ~, ; ' .

Frosting~ vere preparod one cont~'nlng tr~glycorides and the socond cont-lning suerose fatty acid esters in flddit~on tO
trlglyc-ridos Tho ~ethod of preparation is the sa~o as doseslbod ln E~ample 3 but tho co~positions are as follovs s Sueroso Fatty ~cid ~stors &
Triglycorido Tr'glycoride FrQ~tln~ Frostln~
Uator 10.1~ 10 1 S~lt 0 ~ 0 ~
PoYd-rad Sugar 71 9 71 9 Intosm-diato holting 6 0 Sucros- Fatty ~cid Esters Intormodiato ~alting 6 2 Trigl~c-rldos Liquid Soyb-an Oil 10 0 9 8 Pal~ H-rd-toc~ 1 1 1 5 Tho Int~rmodiato ~oltlng sueroso fatty acid oster vas tho sase as in E--~pla 3 Single eoQponont flavor eompounds Yore atdod in oqual u~ounts to oach of thoso frosting formulations for tho purposo of d~eer~lnins if the polarity of tho fla~or eompound a$foeted fl~or p-reaption Pol~r intormodiato-polaritr ana nonpolar fla~or eonpound~ ~ r- to~ted The flavors ~oro addod by dllutlng th-~ in triglyeoride fat and ~olting them ~ith tho othar shortening ingrodients Vanlllln a polar flavor compound ~as ovaluated in the triglyeorlda frosting`ana tho fro-tlng containing sucrose fatty aeid astors ~nd triglyeoridos Each frosting containod only the van~llin fl~or at a lovol of 28~ 8 ppm ~han fl~orad by a p-nol of sonsory ~udgos by tho ~ino Sealo ~othod tha frostlng proparod vith ueroso fatty aeid osters had d snifleantly highor lntonslty of ~anlllln th-n tho trlglycarida frostlng v-n though oaeh frostlng eontaln-d tho sa~a a~ount of vanillin ~lso oro panollst- said tho sueroso fatty aeid ostor frostlng had a shortor ti~o to initially poreoivo vanillin and a longor vanlllin retenelon ehan tho triglyeorido frosting :' Sucrose Fatty ~clt E~ter &
Triglyceride Tr~glyc~rldo F~os~lng Fro$t~p~ _ Of Pa~ ts ~ore Yanillln Flavor 25~ ~5 Shorter Time to Perc~lva33 6 Vanillin Longar Vanillin Retention 25 75 Stronger Vanlllln ~ftortaste 42 58 ~a~L~S~l~ Ra,~lne_~lQ~ ratin~-hi~h ratin~
Vanillln Intensit~ 31 s 39 (Yaa~ - strong) Tl~a to Parcei~ Vanlllln28 20 (f--t - slo~) Tot~l ti~a Vanlllin Percei~ed 33 3 (short - long) Ineanslt~ of V nill~n ~ftartast- 29 29 ("ea~c - strong) s - signific-nt at 95~ confidenc-~allelg_~
Intarn~diat--Polarity Compound Diaeetyl, an intar~adiat--pol~rlty flavor co~pound, vas evalu~tad in tha trlglycarid- frosting and the sucrose fatty acld astar plu- triglycerlda frostlng~ Each frosting contalned onl~ tha diaeatgl fla~or at a lev~l of 38~3~ pp~ and ~as prep rad in tha saoa ann-r aa dascribod in Era~ple 5a ~ ban tb~ frostins~ v~ra flavorad by a panal of sensory ~udg-- b~ tba L~na Sc~la ~athod, tha frostlng pr-parsd ~lth suero-a fatt~ aeid a-t-rs hat a sl~nficiantly hlgh-r lntenslty of di~e-tyl tb n th- trlglyc-rld~ shortaning aven though each froat~n~ eone-inad tha sa~e a~ount of dlacatyl ~lso, lsnlflc~ntly noro p nallsts sald tha sucrosa fatty acid estor frostin~ dl~pl~gad tho dlacet~l for a longer ti~e In addltlon, tha sueros- fatty aeld estar frostlng lnitially dlsplay-d tha dlaeatyl ln short-r tl~e and had a stronger aftertast- of dlaeatyl Sucros~ Fatty ~cid Est~r Triglyeorite Trlglyeerid-Frostin~ Frostin~
8 of P-nolists ~ora Diacotyl Fla~or 0~ s 100 Shortar Ti~o to Porcoiva 20 80 Diacotl~
Long-r Diacotyl Rat-ntion 10 s 90 Strong-r Di~eotyl Aftortasto 20 80 ~oan Scalo RAtin~s tlo~ ratin~ - hi~h ratin~-Diaeotyl Int~nsity 24 ~ 35 (voa~ - strong) Tl~ tO P~re~o Di~eetyl 29 21 (f~-t - slov) TotAl T~o Diaeotyl is P-reoi~od 24 33 (short long~
Intonsit~ of Diacotyl ~ftortasta 19 2S
(Yoa~ - strong) s - ~i8nific~nt at 95~ confidonco ~&~2~ 5e Non-polar Co~pound Iso mJl butyr~to ~ nonpolar fla~or co~pound vas avaluatad in t~o trlglycarldo frosting and tha fro-ting conta~nlng sucrosa fatt~ ~eid a~tars plu~ trigl~eorida~ E~eh frosting eontainad only tbis iso ~l but~r~to fla~or at a 1-~ 1 of 86 33 pp~ and s proparad in tha a-o ~annor as da~eribad in E~a~plo 5-~hon fl~orad b~ a p n-l of s~nsory ~udgo~ by tho Lino Scalo ~atbod no diffcraneas ~ar~ dctoetod bot~oon tho triglyc-rido fro~ti~ nd tba fro~ting eontainin~ suero~- fatty eid ostar - Sucroso Fatty Aclt Ester 6 Triglycerlde Trlglycor~de _rostin~ Frostin~
% of P~n~l~st~
~or- Isoa~yl Butyrato Fla~or 54~ 46 Shortar T~o to Percoive Iso~yl 54 46 Butyrat-Long-r Isoa~yl Butyrat- Retention 54 46 Strongor Iso myl Butyrat- 63 37 ~ftortasts ~b-n Sca~ R~tin~ tloY r-t~n~hl~h ratin~
Iso-~l Butyr-to Int-nsit~ 22 21 (Ya~ strong) ~i~a to P-rcai~c Isoa3yl Butyrato 3~ 39 (f--t - ~lo~>
Total Si~n Iso--~l B~t~rat~ 2S 21 P~rc~i~ed tshort - long) Intansit~ of Isoa~yl But~r~to 23 18 aftort~-t- (Y ~ - strU) ~ Rl- 6 Thr~o b~ttor flavored frostinss Yaro pr-p~rad onc containing sucrose fatt~ acid ostor Yith an octaastor le~ol of 56~ nd trigl~cerida a second containinS sucros- fatty c~d astar ~lth an octaastor la~ 1 of 85~ and trlglycoride and a third cont~ining onl~ trigl~coride ~he co~positions of those frosting~ ~rc a~ follo~

" ~ .
- ' .. . . . .. .

56% 58~
O~tac~tcr Octa~tcr Sueroso Suero~o Fatty Fatty Trlglyearld- Acid ~ tor ~cld Est~r ~rosting Fro~n~_ Frostin~
Uator 10 1~ 10 1% 10 1%
Salt 7 0 7 ~
Po~dcr~d Sugar71 9 71 9 ~1 9 Inter~odi-tc ~oltlng 6 0 Suero~- F~tty ~eid Estcr ~oct~ l~cl - 56~) Intcr~cdi-to ~olting 6 0 Sueroso Fatty ~eid Estor (oeta levol - 85~) Liquid Trlglye~rldo 10 0 9 8 9 8 Oil Pal~ ~ard~toek 1 1 l S l S
lnt~rm~diat~ M-lting 6 2 Srlglyearida Buttor Fla or123 0 pp~123 0 pp~ 123 0 pp~

Tha sueroso fatty aeid ostors, triglyeorid-s, and buttor fla~ors are ~eltad tog~thor ShlJ ~i turo is th-n eoolod in an iea b~th until tha ~i~turo solidifios Oneo solidlfiod, tho ~i~tura is blondod ~ith ~ ui~or until s~ooth and ero~y ~dd 1/2 sugar and s~lt and uir about 30 soeonds on modiu~-high ~dd r-s-ininS sugar and ~nter and ~ir on modiu~-high for about ono minuta ~ -n fla orod by p nal of sonsory ~udgos by tho Lino Sealo ~othod, tha fro~ting eontainlns 85~ oetaostor sueroso fatty acld ostor h d gro-tar lntonslty of buttor flavor and a long~r dlspla~ of butt-r ilavor th~n tha frostlng containing trisl~eorld-~ only ov n though both frosting~ contalnod thc samc ~nount of buttar fla~or ~h-n fla~ored by th- san pan~l of sonsory ~udgos, the frostins eont~inlng S6~ oet~ostor sucroso fatty aeld polyoster Y~S not difforont fro~ tho triglyeorido frosting 85% Octaester 56~ Octaester Sucrose Fatty Sucrosa Fatty ~cid Ester/ ~clt Estar/
Tri&Lyco~ Trl~lycerldc ~ P-n-lists nor- Buttar Flavor 67%/33% 41~/59%
Shortar Ti~a to Perceive 58%/42% 59%/41%
Buttar Flavor Longer Butter Retention 75~/2S~ 53%/47%
Strongar Buttar ~ftertasta 58%/42% 65%/3S~
~b{n~ Ratin~ ~loY ratin~-high ratln~
Buttar Intcnsit~ 37/30 31/34 ~ strong) Ti~ to Parcai~a Buttar 23/2~ 24/24 Fla~or (f~st - sloY) Total Ti~a Butter Flavor 3~/29 34/32 Parcai~ d (short - ln8) Intansle~ of Butter 34/28 31/29 ~ftart~tc (~aa~ - strn8) ' ' ' :. . ` ' :"

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:

Claims (16)

1. An edible composition with altered flavor display selected from the group consisting of foods and beverages, wherein the composition comprises:
(A) from about 5% to about 100% fat phase, wherein the fat phase comprises:
(i) from about 5% to about 95% sucrose fatty acid ester containing at least four fatty acid ester groups, each fatty acid group having from about 8 to about 22 carbon atoms, wherein the sucrose fatty acid ester has an octaester content of at least about 75% and an iodine value between about 25 and 55, and wherein the sucrose fatty acid ester has, at 100°F (37.8°C):
(a) a viscosity of not less than 15 poise at 100°F (37.8°C) after 10 minutes of steady shear at a shear rate of 10 sec.1, (b) a liquid/solid stability of not less than 50 percent at 100°F (37.8°C);
(ii) wherein the sucrose fatty acid ester comprises not more than about 50% of the total edible composition;
(iii)from about 5% to about 95% triglyceride fat;
and (iv) from about 0% to about 50% fat ingredients selected from the group consisting of fatty acids, fatty alcohols, esters of fatty acids, esters of fatty alcohols, noncaloric fats, reduced calorie fats, polyol fatty acid polyesters not meeting the limitations of subpart (i) of claim 1 hereinabove, and mixtures thereof;
(B) from about 0% to about 95% nonfat ingredients selected from the group consisting of nonfat food ingredients and nonfat beverage ingredients, and mixtures thereof; and (C) wherein the edible composition contains flavor compounds having a polarity not less than the polarity of diacetyl (octanol/water partition coefficient not more than 0.037).

2. A composition according to claim 1 comprising from about 15% to about 80% fat phase and from about 20% to about 85% nonfat ingredients.

3. A composition according to claim 2 comprising from about 15% to about 35% fat phase and from about 65% to about 85% nonfat ingredients.

4. A composition according to claim 1 wherein the fat phase comprises from about 10% to about 67% sucrose fatty acid ester and from about 33% to about 90% triglyceride fat.

5. A composition according to claim 4 wherein the fat phase comprises from about 10% to about 35% sucrose fatty acid ester and from about 65% to about 90% triglyceride fat.

6. A composition according to claim 1 wherein the ratio of sucrose fatty acid ester to triglyceride fat is not more than about 2:1.

7. A composition according to claim 6 wherein the ratio of sucrose fatty acid ester to triglyceride fat is not more than about 1:1.

8. A composition according to claim 1 wherein the sucrose fatty acid ester has an octaester content of at least about 80%.

9. A composition according to claim 8 wherein the sucrose fatty acid ester has an octaester content of at least about 85%.

10. A composition according to claim 1 wherein the sucrose fatty acid ester comprises not more than about 35% of the total food or beverage composition.

11. A composition according to claim 10 wherein the sucrose fatty acid ester comprises from about 35% to about 15% of the total food or beverage composition.

12. A composition according to claim 1 wherein the flavor compounds have a dipole moment greater than zero, are of intermediate polarity, and are at least slightly soluble in water.

13. A composition according to claim 12 wherein the flavor compounds have a dipole moment greater than zero, are highly polar and are at least slightly soluble in water.

14. A composition according to claim 1 additionally comprising from about 1% to about 5% emulsifier.

15. A composition according to claim 14 wherein the composition additionally comprises from about 1% to about 3% emulsifier.

16. A composition according to claim 1 wherein the sucrose fatty acid ester has a yield stress of not less than 150 dynes/cm2 at 100°F (37.8°C).