CN1141033C - Solid delivery systems for aroma ingredients - Google Patents

Solid delivery systems for aroma ingredients Download PDF

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Publication number
CN1141033C
CN1141033C CNB998127728A CN99812772A CN1141033C CN 1141033 C CN1141033 C CN 1141033C CN B998127728 A CNB998127728 A CN B998127728A CN 99812772 A CN99812772 A CN 99812772A CN 1141033 C CN1141033 C CN 1141033C
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release composition
substrate
composition
maltodextrin
hydroxyl
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CN1350436A (en
Inventor
杰里・理查德・穆特卡
杰里·理查德·穆特卡
・克拉克・麦基弗
罗伯特·克拉克·麦基弗
廷・安・帕尔墨
克里斯廷·安·帕尔墨
・本采迪
丹尼尔·本采迪
・艾蒂安・布克朗
皮埃尔·艾蒂安·布克朗
・菲尔梅尼希
安托万·菲尔梅尼希
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Firmenich SA
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
    • A61K8/0241—Containing particulates characterized by their shape and/or structure
    • A61K8/0283—Matrix particles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/49—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
    • A61K8/4973—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds with oxygen as the only hetero atom
    • A61K8/498—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds with oxygen as the only hetero atom having 6-membered rings or their condensed derivatives, e.g. coumarin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/60—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
    • A61K8/73—Polysaccharides
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
    • A61K8/73—Polysaccharides
    • A61K8/732—Starch; Amylose; Amylopectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
    • A61K2800/56—Compounds, absorbed onto or entrapped into a solid carrier, e.g. encapsulated perfumes, inclusion compounds, sustained release forms
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
    • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
    • A61K9/1605—Excipients; Inactive ingredients
    • A61K9/1617—Organic compounds, e.g. phospholipids, fats
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
    • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
    • A61K9/1605—Excipients; Inactive ingredients
    • A61K9/1617—Organic compounds, e.g. phospholipids, fats
    • A61K9/1623—Sugars or sugar alcohols, e.g. lactose; Derivatives thereof; Homeopathic globules
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
    • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
    • A61K9/1605—Excipients; Inactive ingredients
    • A61K9/1629—Organic macromolecular compounds
    • A61K9/1652—Polysaccharides, e.g. alginate, cellulose derivatives; Cyclodextrin

Abstract

The present invention relates to solid delivery systems for release of aroma ingredients, comprising an extrusion formed matrix containing an effective amount of substantially hydrophilic aroma material. These systems are useful for flavoring consumer products. Extruded solid Furaneol3 (origin: Firmenich SA, Geneva, Switzerland), and derivatives having a content of up to 40 % by weight of the latter, are disclosed.

Description

Be used to discharge the solid release composition of aroma ingredients
Technical field and prior art
The present invention relates to new being used to and discharge aromatic chemical material and flavorant, the solid composite of (flavoring agent) composition, said composition comprises a substrate extrusion modling and that contain effective dose hydrophilic aroma ingredients, this aroma ingredients is a 3-hydroxyl-4,5-dimethyl-2, (5H)-furanone, 4-hydroxyl-2,5-dimethyl-3, (2H)-furanone, 4-hydroxy-5-methyl base-3, (2H)-furanone, 3-hydroxy-2-methyl-4, (4H)-pyrone, 3-hydroxyl-2-ethyl-4, (4H)-pyrone, 2-hydroxyl-2-amylene-4-lactide or have the chemical compound of following chemical formula Or
Figure C9981277200052
X in the formula represents a straight or branched, saturated or undersaturated C 1-C 5The group of alkyl or following chemical formula.
Figure C9981277200053
Y wherein is a straight or branched, saturated or undersaturated C 1-C 6Alkyl, and R represents a hydrogen atom, a methyl, an acetyl group or a carbethoxyl group.
As everyone knows, in food industry, add flavorant composition, the palatability that helps to consume edible material from soybeans to a great extent.Therefore, it is better than guaranteeing that production has consistently flavor quality, thereby also just can attract the consumable products of consumer.This can be realized by guaranteeing suitable abnormal smells from the patient to discharge.In fact, the volatilization composition that exists in the said goods has influenced taste and fragrance.Yet, because therefore the volatility of these flavorants (flavoring agent) chemical compound when these consumable products arrive in consumer's hands, is difficult for guaranteeing that each spice of predetermined critical amount all also is present in this consumable products.Volatile component may lose in following phases, i.e. storage stage before not being attached to consumable products, when the flavorant composition is mixed mutually with other food ingredients, during the steaming and decocting of food, baking, processing, during transportation and storage period and final consumer preparation consumable products itself.
Taste and fragrance that the loss meeting of the volatilization composition in the above-mentioned consumable products makes consumer become aware of product have beastly changing.On the other hand, some flavorant material can with the chemical substance phase reaction in the environment, change into undesirable, the unwanted or tasteless chemical substance of people.Oxygen in the environment just can impel some existing important application in the flavorant material of the mutability (shakiness) of industry above-mentioned conversion reaction to take place.
People do not find anticly, in order to eliminate or to alleviate above-mentioned and volatilization and the relevant problem of variable flavouring ingredient, people have done many effort, attempt above-mentioned composition sealing encapsulate in some carbohydrate matrix, so that alleviate the volatility and the unstability of these compositions.Consequently people have prepared the mobile Powdered thing of the stabilized free that contains above-mentioned flavouring ingredient, so that can discharge flavorant (flavoring agent) when it is attached to consumable products or when the final consumption of this consumable products.
Therefore; there are some to be used to prepare the Technology of solid essence (volatilization) fluid composition in the prior art; wherein; pressing method typically before the material extruding of desire extruding and chilling are formed for protecting the vitreous body of spice, combines the carbohydrate matrix material through being heated into molten condition with essential oil and flavouring ingredient.
United States Patent (USP), US3,704,137 have disclosed an important embodiment of above-mentioned prior art.Be about to oil and mix the formation oils composition mutually with antioxidant, make water, sucrose and hydrolysis compound granule form its DE equivalent again respectively and be lower than 20 mixture, then above-mentioned two mixture are carried out emulsification together, then the mixture with above-mentioned formation is squeezed into club, and place solvent, remove excessive solvent, and finally add anti-consolidation agent.
In addition, the present invention is for example U.S. Pat 4,610,890 and US4 also, and 707,367, they have disclosed a preparation method with solid essence fluid composition of high-load essential oil.Said composition is as following preparation, wherein prepare an aqueous solution that contains sugar, starch hydrolysate and emulsifying agent, in a hermetic container, make essential oil and above-mentioned water-soluble liquid-phase mixing then, under certain controlled pressure, form a uniform melt, this melt through extruding places quite cold solvent, after the drying, add anti-consolidation agent.
Above-mentioned patent and all prior aries have just been narrated the limited amount patent documentation that flavouring ingredient is fixed on various substrate that relates to, and they have disclosed basically and use glass polymeric material, particularly carbohydrate substrate encapsulate sealing fragrance material.
Nowadays, all prior aries of this area all have typical single character, promptly are made up of essential oil and/or oil-soluble fragrance material by the material of above-mentioned carbohydrate substrate parcel, to such an extent as to this compositions that is wrapped is hydrophobicity basically.Aforesaid method and spice release composition are often taked to use suitable emulsifying agent, and perfumery oil can be mixed mutually with described hydrated matrix component, to such an extent as to can make uniform melt, can form cover glass shape thing after cooling.
As far as we know, have no precedent in the prior art relevant to any a large amount of chemically active of above-mentioned substrate encapsulate sealing, promptly to the report of the modifier of the hydrophilic fragrance composition of oxygen and humidity sensitive or spice.
Existing known extrusion solid thing is the spice release composition that is used to discharge hydrophobicity spice thing, its theoretical basis is with the long-chain carbohydrate, as maltodextrin, starch, hydrogenation starch hydrolysate, modified starch and/or natural gum, with low-molecular-weight carbohydrate plasticising.The latter comprises disaccharide, sugar alcohol, polyhydric alcohol and analog.In addition, hydroaropic substance and solvent, promptly water also can make substrate plasticising, and reduction is extruded solid vitrification point.Yet when if the latter has only the amount of several percentage ratios, this substrate will loss of stability, and can lose the protective effect of encapsulate.Hence one can see that, and carbohydrate substrate never encapsulate sealed quite a large amount of hydrophilic fragrance materials, and these hydroaropic substances are never crossed oneself individually certainly, and promptly being not joined to or being diluted in is in hydrophobicity perfumery oil thing and the compositions basically.In fact uniform hypothesis is arranged in this area, and promptly a large amount of hydrophilic fragrance materials that use will make substrate plasticising to unacceptable degree, and destroy the ability of its protection fragrance material.
As the hydrophilic fragrance material of the unsettled flavouring ingredient of mutability, in humidity, decompose easily and retrogressive metamorphism, use the encapsulate effect of above-mentioned substrate will help protecting this fragrance material.Self-evident, industry is significant the method for any stable encapsulate sealing that this material can be provided for spice and food industry, particularly spice (water).
Narration of the present invention
The invention provides the solution of the problems referred to above.
We are surprised to find, and are opposite with the common hypothesis of this area, and we can make the extrusion solid thing that encapsulate seals chemically active hydrophilic aromatic substance.In a word, this aromatic substance provides this solids valuable spice, makes it can discharge the hydrophilic fragrance modifier and the composition of effective dose.
The objective of the invention is to prepare a solid release composition that is used to discharge aroma ingredients, wherein comprise an extrusion molding what contain effective dose is the substrate of hydrophilic aromatic substance basically.
" the hydrophilic aromatic substance of effective dose " as herein described is meant is enough to make the consumable products that combines with the solid release composition to have the amount of improving or improveing the hydroaropic substance of its fragrance and/or local flavor.
Release composition of the present invention can make the hydrophilic fragrance material be evenly distributed in the substrate, makes fragrance material keep stable at storage and in using.Above-mentioned active aromatic substance remains in the substrate in fact equably, therefore can better moisture-resisting degree destruction.In addition, make this method become clearer, promptly can use fragrance material easily, and it is attached in compositions and the consumer products according to processing method of the present invention by this description and embodiment hereinafter.
Above-mentioned base composition mainly is common polymerization saccharide, i.e. saccharide and derivant thereof.
The preparation of release composition of the present invention does not need special device, can be with single screw rod or twin (double) screw extruder, promptly according to " wet extruding " or " dry blending " (also claiming " flash flows ") prepared of prior art it.It mainly is the melt of solid matter that the latter then needs to pack in extruder original, the former mainly be in the extrusion process of flowing material melt, the substance dissolves that makes substrate and desire the encapsulate sealing in water, is prefabricated into solution in solvent.
Can be selected from all hydrophilic habitual fragrance materials according to the hydroaropic substance that can improve product of the present invention.The following example is described several embodiments of the present invention, but is not construed as limiting the invention.These hydroaropic substances should be applied to solid-state, and this will need liquid or fluidic aromatic substance are carried out jet drying, or need other dried, make they with have solid state properties before maybe with this mixture extruding before matrix phase mixes.
This paper will describe other purpose of the present invention and aspect in detail.
A preferable embodiment according to above-mentioned release composition of the present invention, above-mentioned release composition is made up of substrate and hydrophilic aromatic substance basically, in other words, preferable embodiment of the present invention provides the hydrophilic aromatic substance of the solid-state shape of making by pressing method.Pressing method described here is meant the substrate component, hydrophilic aromatic substance and emulsifying agent add plasticizer in case of necessity again, are heated to the temperature that can form even melt together, after with its extruding, carry out the chilling processing, make its formation contain the method for the solid product of hydrophilic aromatic substance.
According to aromatic substance of the present invention habitual hydrophilic fragrance composition or compositions in the perfume industry preferably, these compositions or compositions can be used for providing local flavor and/or fragrance or taste to the local flavor consumer products, and perhaps they can improve the local flavor and/or the taste of above-mentioned consumer products.It is solid-state that these compositions preferably are at room temperature.Yet the hydroaropic substance that is in a liquid state at room temperature can make it become solid by the jet drying technology, and then it is attached in the substrate.
In preferable embodiment of the present invention, above-mentioned substance can be selected from 3-hydroxyl-4,5-dimethyl-2 (5H)-furanone, 4-hydroxyl-2,5-dimethyl-3 (2H)-furanone, 4-hydroxy-5-methyl base-3 (2H)-furanone, 3-hydroxy-2-methyl-4 (4H)-pyrone, 3-hydroxyl-2-ethyl-4 (4H)-pyrone, 2-hydroxyl-2-amylene-4-lactide or have the chemical compound of following chemical formula
Figure C9981277200101
Or
Figure C9981277200102
X in the formula represents a straight or branched, saturated or undersaturated C 1-C 5Alkyl or have the group of following chemical formula
Y wherein represents a straight or branched, saturated or undersaturated C 1-C 6Alkyl, R represents a hydrogen atom, a methyl, an acetyl group or a carbethoxyl group.
4-hydroxyl-2,5-dimethyl-3 (2H)-furanone are an intensive flavorant (flavoring agent) compositions, and the trade name on the market is Furaneol (source: Switzerland, Geneva, Firmenich S. A (Firmenich SA)).It is solid-state that this material is at room temperature, and its stability is subjected to the influence of humidity and oxygen.Can protect above-mentioned substance in long-time, not to be damaged according to release composition of the present invention, and can discharge rapidly and effectively in use.The Furaneol of this extrusion molding Flavouring ingredient not only can storage-stable, and than the shape that can get on its known market, promptly crystalloid or solid, shaped can be applied in the consumer products more easily.
In addition, we can determine this extrusion modling solid product of preparing according to the present invention, because organ sensation's character of its improvement more is subjected to spice expert's welcome, this also can be confirmed in the following embodiments.In fact, we observe in surprise when making Furaneol according to the present invention When being sealed in the maltodextrin type substrate by encapsulate, the caramel of this chemical compound, pale brown element and fumet effect are obviously strengthened.The Furaneol that the solid of this potentiation or crystalloid are pure Can be easy to reach the twice that the shown organ sensation of product acts on the previous market.In addition, it also is accompanied by the remarkable enhancing of mouthfeel and masking action.In other words, the Furaneol of the extrusion molding of the present invention's announcement Product has more sufficient more intense influence to mouthfeel, even comprises the taste with its consumable products that combines (food, beverage, medicine, toothpaste and detergent etc.), particularly various uncomfortable meaning senses.Therefore, they have constituted according to preferable flavorant composition of the present invention or solid release composition.
Also be specially adapted to discharge the Furaneol of existing flavorant and/or perfume industry according to release composition of the present invention Any hydrophilic derivatives, promptly have the chemical compound of following chemical formula,
Figure C9981277200111
X in the formula represents a straight or branched, saturated or undersaturated C 1-C 5Alkyl or have the group of following chemical formula,
Y wherein represents a straight or branched, saturated or undersaturated C 1-C 6Alkyl, U.S. Pat 4,889,735 have disclosed the esters of above-listed chemical formula (I).
Can improve Furaneol especially according to encapsulate closed group compound of the present invention Other derivant, for example have the chemical compound of following chemical formula,
Figure C9981277200122
R in the formula represents a hydrogen atom, a methyl, and an acetyl group or a carbethoxyl group, U.S. Pat 4,070,381 have disclosed its preparation.
Be used in according to other the infinite hydroaropic substance in the release composition of the present invention and also comprise 3-hydroxyl-4,5-dimethyl-2 (5H)-furanone-(being sotolone), 3-hydroxy-2-methyl-4 (4H)-pyrone (being maltol), 4-hydroxy-5-methyl base-3 (2H)-furanone, 3-hydroxyl-2-ethyl-4 (4H)-pyrone (being ethyl maltol) and 2-hydroxyl-2-amylene-4-lactide.
Above-mentioned all products are preferably according to of the present invention, and they are chemically active aromatic substances, and their unstability makes them be difficult to encapsulate and is sealed in the substrate.In the present invention, these active aroma ingredients should remain in the substrate equably.Therefore their become antioxidation and humidity destructions more, in addition, in the solid release composition the changes of contents wide ranges of hydrophilic aromatic substance, and can be up to the dried extruded product of 60 weight %.For unstable product, it was not expected really.
Vanillin, ethyl vanillin and piperonal, the flavorant composition that all are habitual successfully was improved when also once being attached in the squeezable substrate according to the present invention.
Pulverous hydrophilic plant extract; bilobate Semen Ginkgo for example; Resina garciniae; Herba Hyperici Sampsonii and the mutual piperic powdery extract of card contain active ingredient; and user demonstrated advantageous effect; in the time of in being sealed in its encapsulate according to the substrate of extrusion modling of the present invention, they have formed the product of doing and easily dispose, and active ingredient wherein is protected not to be decomposed.Must be pointed out, above-mentioned pulverous plant extract, before handling according to the present invention, if not fine dusting is to be difficult to handle and be attached in the dried application thing, the solid product of food and other for example, as chewing gum, toothpaste and medicine, if but when being sealed in the carbohydrate glassy mass that this paper discloses by encapsulate, the stable granular product that just can obtain doing, thus this problem solved.
Another can be an inulin according to the natural purification extract as the hydrophilic aroma ingredients of processed of the present invention, or oligofructose, promptly its glucose molecule is connected to 2,3 or 4 product (sources: New York on the fructose molecule, Harrison, Maypro industrial group).
Also can use the mixture of above-mentioned one or more hydrophilic compositions.In fact, when according to the present invention's composition that some is above-mentioned during with the substrate extrusion molding, we can observe the organoleptic consonance effect and the wonderful enhancing of the spice character of these compositions.Aspect this, we can mention Furaneol Mixture with maltol (3-hydroxy-2-methyl-4 (4H)-pyrone) and ethyl maltol (3-hydroxyl-2-ethyl-4 (4H) pyrone).The following example will further show, a spot of Furaneol Can partly replace the latter, i.e. ethyl maltol, in case according to the present invention with Furaneol Be processed into the solid product of extrusion molding with the mixture of ethyl maltol, it can provide the flavouring and the local flavor effect of ethyl maltol feature, but when the multiplexing spice (flavoring agent), it is to the local flavor potentiation of edible product and will be stronger more and more effective than the above-mentioned effect according to the flavorant compositions of extrusion molding of the present invention made from ethyl maltol alone to the masking action of arbitrary uncomfortable meaning sense with them.Above-mentioned Furaneol In the extrusion molding mixture of ethyl maltol or maltol, preferably contain the ethyl maltol of the 0.2-25 weight % that has an appointment or the maltol of 1-25 weight %.
Substrate in the release composition of the present invention can be sugar or sugar derivatives arbitrarily, and they easily are processed into dried extrusion molding solids by extrusion process.They should be selected from sucrose, glucose, lactose, levulose, fructose, maltose, ribose, dextrose, hydroxyl isomaltulose, Sorbitol, mannitol, xylitol, lactose, maltose alcohol, pentitol, arabinose, pentose, xylose, galactose, hydrogenated starch hydrolysates, maltodextrin, Stabilite (source: the U.S., SPI Polyols), agar, carrageenin, other natural gum, poly-glucose and derivant and mixture.
According to a preferable embodiment of the present invention, maltodextrin or maltodextrin and at least one following material have wherein been used, the mixture of sucrose, glucose, lactose, levulose, maltose, fructose, hydroxyl isomaltulose, Sorbitol, mannitol, xylitol, lactose, maltose alcohol and hydrogenated starch hydrolysates.The dextrose equivalent of above-mentioned maltodextrin preferably be not more than 20 (≤20DE), and preferably DE is 18.
Above-mentioned base composition is described in the mode of embodiment, but and is not construed as limitation of the present invention.Though the polysaccharide class is as above described as specific embodiment, but everybody knows that but the material that is used as stroma ground substance in the extrusion molding solids of preparation application flavorant any one extrusion molding and current can both satisfy purpose of the present invention, thereby in being also included within.
According to preferable embodiments more of the present invention, used substrate can be maltodextrin, and the latter can be the main matter of substrate, or also can be with one of in itself and the above-mentioned saccharide, and for example sucrose mixes mutually and used.So in some preferred version, it is main substrate and the 4-hydroxyl of forming-2 that release composition of the present invention includes with the maltodextrin, 5-dimethyl-3 (2H)-furanone (Furaneol ), the latter's content is 10 weight % at least.Furaneol With ethyl maltol, maltol or both mixture in identical stroma ground substance, also are best according to flavorant of the present invention or fragrant composition, particularly aspect the masking action that local flavor strengthens and each uncomfortable meaning is felt.
Preferably in the mixture of being formed by substrate and hydrophilic aromatic substance, add emulsifying agent.Be applicable to that emulsifying agent of the present invention comprises the sucrose ester of lecithin, fatty acid and the citrate of fatty acid, other emulsifying agent that is suitable for comprises that also those are recorded in reference literature, the emulsifying agent in " food emulsifying agent and application thereof " (1997) of writing as G-L.Hasenhuettl and R.W.Hartel.
The aroma ingredients of extrusion molding of the present invention and compositions can be by the known pressing method of prior art the preparation of improving one's methods, wherein before extrusion molding, the hydrophilic fragrant composition of a great deal of is mixed mutually with the substrate thing.
Therefore, the present invention also relates to stable melt base of preparation, the method for the aromatic substance release composition of extrusion molding, comprising:
A.) but will be basically the substrate thing of hydrophilic aromatic substance and extrusion molding, emulsifying agent, and plasticizer in case of necessity carries out combination and mixing under uniform temperature and stirring condition is to form uniform melt;
B.) make the melt extrusion molding by mold (extrusion plate);
C.) after the gained material that will extrude mold maybe will cool off the melt thing cuts off, its powdered is ground and is made in cutting;
D.) carry out drying in case of necessity.
According to a preferred version of the present invention, at step a.) in the substrate thing that mixes, the hydrophilic aromatic substance, the mixture heated of emulsifying agent and certain water gaging obtains even melt thus to the melting temperature of this aqueous mixture.
Implementation condition of this method and the reference literature of this paper, promptly U.S. Pat 4,610, and the method for 890 and US4,707,367 described encapsulates sealing hydrophilic flavorants is roughly the same.The product that makes according to these class methods mainly is by the formation of melt and squeezes out melt make under proper temperature.Wherein, hydroaropic substance or compositions with by sugar, starch hydrolysate with the formed aqueous mixture of emulsifying agent combines, mix mutually, then this aqueous mixture is heated to the boiling point of water or higher slightly temperature, but preferably be no more than 130 ℃, to form uniform melt body, then it is expressed in the mold.The melt body of moulding shape that still is that squeezes out from mold is cut off (melt granulating or wet method granulating technology), or with its cooling solid with the formation extrusion molding in liquid flux.Before it was ground, scalable was as its size and shape of squeezing parameter.The crushed solid particles of dry above-mentioned extrusion molding, for example use the anticaking agent silica-treated it.Above-mentioned United States Patent (USP) has fully been described temperature and the pressure condition when implementing this method.Above-mentioned american documentation literature is incorporated in the content of description of the present invention as a reference.Above-mentioned parameter can be regulated by those skilled in the art easily, and directly influences the character of the composition that exists in melt and the quality of the product that desire prepares, and this parameter mainly is granulometry and shape.
This paper does not describe the model and the design of used apparatus in detail, but those skilled in the art are familiar with existing apparatus, its process characteristic, and can select the suitable device device for use according to the concrete shape and the size of extrusion molding solids.As everyone knows, above-mentioned extrusion molding solids can have many forms, promptly has the Powdered of different-grain diameter, and bar is bar-shaped, and thin slice is thread etc.When the crushed solid particles thing of extrusion molding being continued to be processed into if desired the littler micropowder comminuted powder of particle diameter, can also use well-known grinding (little grinding), powdered or sieving technology.
Be applicable to the pressing method of preparation release composition of the present invention according to another, wherein not needing as step a.) described hydrophilic aromatic substance and the substrate thing of at first making mix to form uniform melt body with a large amount of water, but can direct heating be these compositions of solid, shaped basically, the mixture that wherein contains a spot of plasticizer is to its melting temperature, and be that the material of solid, shaped is sent in the extruder basically with these, by sufficient mixing, make it form uniform melt body to make stable extrusion molding product.Above-mentioned so-called " do and mix " and " flash flows " extrusion process are all observed this principle.They usually than above-mentioned by means of being aqueous basically or the pressing method of the melt body of the composition mixture of flow-like, needing higher pressure is the melt body of solids to discharge originally in extruder basically.
Therefore, in described method of more above-mentioned patents and prior art, the homogeneous mixture of flavorant material prepared in this method first step and carbohydrate substrate is placed on is heated to the vitrification point that the temperature that makes this mixture surpasses substrate in the twin (double) screw extruder, to form the material of molten, the mold of then this melt body being extruded out.
As mentioned above, step c) depends on and used technical matters can be cooled to the melt body of extruding from mold to be lower than the vitrification point of substrate, thereby can make thread solid extrusion molding thing.The extrusion molding thing that crushing is lower than the cooling of its vitrification point can make granular product.Because the hardness of material will lose a certain amount of material inevitably, and the volatile compound that encapsulate wherein seals may take place be damaged in above-mentioned broken step, cause the loss of the partial material in this step.
In another case; cut off the extrusion molding product of moulding shape that still is higher than its vitrification point with the wet granulation method; for example; European patent EP 202409 has been described a particulate method for preparing the stable globular microorganism that is full of vitality; comprise in this method cultivating concentrate and the mutually blended step of filler; to form uniform wet granulation; this wet granulation is squeezed out mold; to make the filament of size that its diameter is equivalent to the spheroid of desire system; use the apparatus of spheronizing then; make the knife plate of tangential rotation wherein that above-mentioned filament is cut into the spherical particle thing, then dry these particulate matters.Before drying steps,, make the vitrification point of extrusion molding material quite low owing to used a large amount of water as plasticizer.Therefore need evaporate some moisture content in the compositions with drying steps, thereby make its Tg temperature bring up to necessary degree, so that it is stored at room temperature.
Yet the wet granular method of above-mentioned prior art need add a drying steps, so that the Tg temperature is brought up to acceptable height.On the other hand, the crushing step that is cooled to the extrusion molding thing that is lower than its vitrification point can be formed its size and be difficult to uniform base material encapsulated material.In fact, a back method can cause the powder of matrix type and particulate particle size distribution to have gaussian distribution characteristic usually.According to the intended use of extrusion molding product, the size and the uniformity of control extrusion molding thing are vital.Therefore, can obtain a narrower particle size distribution, promptly being greater than or less than encapsulated particles according to desirable mean size, to reach minimized result be very important.In addition, the optimization of prepared particulate productive rate also is very important, promptly makes minimization of loss in granulation step.
Therefore, according to one embodiment of the invention, wherein use the substrate that contains small amount of moisture, and be used to discharge the solid release composition of aroma ingredients by the preparation of method, wherein at a. of this method) in the mixture formed by substrate and hydrophilic aromatic substance of heating to 90-130 ℃ temperature, making uniform melt body, and then this mixture is squeezed out mold, and the melt body that will extrude by mold it is cooled to cut off before the solid and is shaped again.
According to above-mentioned special embodiment, a spot of water is joined in the substrate of desire fusing, be equivalent to or substantially the same with the vitrification point of guaranteeing formed melt body in the required Tg value of final products.In other words, be different from other as the wet granulation method, the vitrification point of the mixture before the extrusion process has had the required Tg value of final products.This temperature value is higher than room temperature, preferably is higher than 40 ℃, to such an extent as to can be at room temperature store this product with the form of free flowing granule.Consequently can economize the drying steps that omits behind extrusion molding according to this embodiment of the present invention, this step attempts to remove moisture content makes Tg bring up to acceptable degree.
With the extruder of putting into of said mixture integral body, the mixture temperature in extruder remains on the predetermined value, i.e. 90-130 ℃ temperature.This temperature adaptation is in compositions of the present invention: at first, it must be higher than the vitrification point of carbohydrate substrate, so that this mixture keeps melt bodily form formula, wherein also need the good pressure of appropriate regulation to guarantee the uniformity of melt body, this pressure is adjusted to 100 crust (10 usually 7Handkerchief) below, and with 1-20 crust (10 5-2 * 10 6Handkerchief) is advisable.
In above-mentioned specific embodiments, when this mixture was extruded in the mold position of extruder, its temperature still was higher than the vitrification point of carrier, and the amputation knife device is housed on this extruder, therefore can cut off this mixture under the temperature of melt body.In case when surrounding air was cooled to ambient temperature, cut glassy mass no longer need carry out drying and shaping in rolling into a ball into granule device or other device.Other method different with such scheme then need be before above-mentioned cut-out be handled, the substrate of cooling molten.
According to the step c in the preferred approach of the present invention) be under the temperature of melt body, to implement, can form encapsulate body of uniform size thus.According to this embodiment of method of the present invention is very superior, because the release of volatile compound such as edible flavoring compound is the physico-chemical property that depends on the substrate thing, and normally by the solution in solvent or plasticizer, or take place by heat or mechanical activation effect.The specific surface area of matrix type release composition is a parameter that can influence dispose procedure, and under the situation of activating solvent effect, a big specific surface area can provide high molecular flux.Therefore be to depend on particulate surface area by dissolved release situation.The kinetics of the release of flavorant is the control that is subjected to the size of the solid particle that forms in miniaturation method, and consequently, in order to obtain to hold back the even dynamic (dynamical) release of having of volatile matter, these encapsulate bodies must show narrow size distribution.We find according to this particular of the present invention applicable to preparing granular and having the flavorant compositions of the extrusion molding of narrow size distribution, and after extrusion molding is handled, only implement a step, thereby save the procedure of processing in other method of being customarily used in of cooling, drying and other.
The vitrification point of volatile compound/carbohydrate mixture depends on the water yield that joins in the original stock.In fact, well-known, when wherein the water yield increased, its corresponding Tg temperature reduced.In a back embodiment of the present invention, the water yield that joins in the mixture will be low, to such an extent as to the vitrification point of formed mixture is substantially the same in final flavorant or spice release composition, i.e. the required vitrification point of extrusion molding product.As mentioned above, be must make its vitrification point Tg be higher than significantly and temperature when using to the basic demand of the chemical compound of formed encapsulate sealing or compositions with its storage, this critical temperature must be higher than room temperature at least, and preferably is higher than 40 ℃.According to used water yield ratio of the present invention is to change in relative broad range, and wherein those skilled in the art have the ability and can regulate and select, and they are that situation with carbohydrate vitreous humour situation in substrate and the required Tg of final products changes.
For example, as the DE of carbohydrate vitreous humour (dextrose equivalent) when being 18, the water yield in mixture is 5-10%.
Softening temperature or vitrification point preferably remain on more than 40 ℃, have free-flowing character at normal temperatures to guarantee prepared powder product.Low water content can guarantee that the vitrification point of carrier is higher than room temperature or is higher than 40 ℃, therefore adds a spot of water in mixture.
As previously mentioned, the pressing steps in this method need be used pressurizing unit.In the twin (double) screw extruder of its commodity that market can be buied Clextral BC21 by name an amputation knife device is housed, can cut off in the mold exit extrude still be in the melt body of moulding shape.Yet the extruder of actual usefulness not only only limits to twin (double) screw extruder, can also comprise single-screw extrusion machine, punching type extruder or other similar pressing method.This pressurizing unit is equipped with temperature controller and closes, and the temperature of the mixture that can raise gradually is to 90-130 ℃, and mixture is squeezed out the mold aperture under this temperature.
In extrusion process, mixture is squeezed out its aperture and is about the 0.250-10 millimeter, or the mold of 0.7-2.0 millimeter.Yet, also available more wide-aperture mold.The temperature at mold aperture place is as the temperature at other position of pressurizing unit, and an amputation knife device or other cutter sweep are housed, so that can cut off the melt body that is squeezed out mold and still is in the state of moulding.The temperature of cut product still is higher than the vitrification point of substrate.
Can regulate the length that is cut off thing by the stroke speed of controlling specific shearing device.
Be cooled to room temperature by surrounding air being cut off object.Do not need drying or other processing procedure.The grain products that makes thus has even size property, and encapsulate sealing product of uniform size can improve the release situation of flavorant.
According to this particular of the present invention, when being extruded mold, the melt body carries out grainy treatment, therefore can make solid flavorant release composition with single-size size.
As previously mentioned, extrusion molding solids of the present invention is specially adapted to discharge hydrophilic flavorant or the flavouring ingredient that wherein contains, and particularly those are solid-state at room temperature or become solid-state hydrophilic aromatic substance by jet drying before extrusion molding is handled.Above-mentioned extrusion molding fixture is the stable granular product of typical antioxidation and humidity, and can make the hydrophilic aroma ingredients that is sealed by its encapsulate avoid degenerating.In fact the above-mentioned hydrophilic aroma ingredients that is sealed by encapsulate is evenly to be distributed in heterogeneity in the substrate that is extruded of non-crystalline (amorphous), and fully combines.These grain products be very easy to be disposed, because when being processed into food, powdered beverage, chewing gum, medicine or other edible and consumer products, do not form a large amount of dust in its cohesive process.
The extrusion molding solids Furaneol that comprises following material according to the prepared solid product of the present invention , 3-hydroxyl-4,5-dimethyl-2 (5H)-furan cave, 4-hydroxy-5-methyl base-3 (2H)-furanone, 3-hydroxy-2-methyl-4 (4H)-pyrone, 2-ethyl-3-hydroxyl-4 (4H)-pyrone, 2-hydroxyl-2-amylene-4-lactide and chemical compound with following chemical formula
Figure C9981277200211
Or
Figure C9981277200212
X in the formula represents a straight or branched, saturated or undersaturated C 1-C 5Alkyl or have the group of following chemical formula
Figure C9981277200221
Y wherein represents a straight or branched, saturated or undersaturated C 1-C 6Alkyl, and R represents a hydrogen atom, a methyl, an acetyl group or a carbethoxyl group, more previous citation be major product of the present invention, formed the flavorant compositions of originally knowing the preferential use of the business form of knowing according to it.
Content according to the hydrophilic aroma ingredients in the solid release composition of the present invention can change in relative broad range, generally may be up to the dried extrusion molding product of 60 weight %, and the solid release composition of the extrusion molding of 5-35 weight % preferably.
High-load hydrophilic active composition can reduce the cost according to release composition of the present invention, and this is another advantage of its application.
In addition, can obviously find out from the following example, can partly or wholly replace typically being present in the sugared composition in the substrate of maltodextrine based according to hydrophilic flavorant composition of the present invention, the flavorant compositions that therefore can prepare non-cariogenicity is applied in the food of low sugar or sugar-free.
Here it may also be pointed out that, the present invention can also be provided for discharging the hydrophilic composition, be not only applicable to provide or improve instrument or other the taste that is applicable to the product that the human and animal enters the mouth and the solid compositions that can also give the active substance of other beneficial effect of consumer as plant extract and other.According to disclosing its plant extract that contains auxotype and material among the embodiment of release composition of the present invention.
Self-evident, though be particularly useful in the hydrophilic aroma ingredients of release according to release composition of the present invention, they also can be used for encapsulate sealing hydrophilic compositions, promptly edible perfumery oil and perfumery oil.On the viewpoint that the organ sensation learns and the hedonism learns, as long as above-mentioned composition mixes with the composition or the hydrophilic aroma ingredients that are present in the release composition.
The solids of extrusion molding of the present invention can be used for providing or improves various edible products, as food, and beverage, the organoleptic attribute of medicine etc. can directly be combined in it in chewing gum and the toothpaste, and have improvement effect.Usually, they strengthen the corresponding not typical organoleptic effect of the hydrophilic flavorant material of extrusion molding, and they are than above-mentioned not extrusion molding material, aspect hiding and shelter any discomfort meaning sense that is present in the Foods or drinks, as the bitter in the coffee ﹠ tea beverage, acid taste sensation in Semen sojae atricolor edible product or some frumentum or flour foods, the metal sense of taste that perhaps in peppermint candy, finds, more effective.
Their concentration in bonded above-mentioned consumer products with it changes in relative broad range, and it depends on and desires with the character of the product of flavorant and used concrete according to release composition of the present invention.
The typical concentrations scope is the flavorant compositions from several ppm (per 1,000,000/unit) to 5% or even 10 weight % or also comprises the consumer products that it is final.
Can also be according to general general knowledge additive, but join as the colorant of food stage in the mixture of extrusion molding of the present invention to make painted flavorant compositions and grain products.
Be described in further detail the present invention with the following example.
Embodiments of the invention
Embodiment 1
Composition The gram number
Maltodextrin 18DE 1360
Sucrose 1050
Water 600
Furaneol 1) 310
Lecithin 30
1) 4-hydroxyl-2,5-dimethyl-3 (2H)-furanone;
Source: Switzerland, Geneva, Firmenich S. A
Maltodextrin and sucrose dissolved in water, and are heated to 126 ℃ to reduce water content to about 7%.Then, add Furaneol And lecithin, and it is mixed mutually to form uniform melt body.The mold plate that this mixed material is squeezed out have 2 millimeters apertures.The silicon dioxide as free-flow agents of adding 1% carries out drying, and final products contain the Furaneol of 9.1 weight % , 3.9% humidity, its vitrification point are 35.7 ℃, store after 7 months Furaneol in 37 ℃ Content is 9.0 weight %.
Embodiment 2
Composition The gram number
Maltodextrin 18DE 1360
Sucrose 1050
Water 600
Furaneol 1) 750
Lecithin 30
1) 4-hydroxyl-2,5-dimethyl-3 (2H)-furanone;
Source: Switzerland, Geneva, Firmenich S. A
As the method preparation of embodiment 1, final products contain the Furaneol of 25.0 weight %
Embodiment 3
Compositions and step be as the foregoing description 1, but replace Furaneol with maltol (3-hydroxy-2-methyl-4 (4H)-pyrone) Test result shows and contains 11.1% maltol, the vitrification point of 4.6% humidity and 38.2 ℃.Preserve after 10 months in 37 ℃, maltol content is 11.0 weight %.
Embodiment 4
Composition The gram number
Maltodextrin 18DE 1360
Sucrose 650
Water 600
Maltol 1)1080
Lecithin 32
1) " Corps praline " (" corps praline ");
Source: Switzerland, Geneva, Firmenich S. A
Its step is as embodiment 1
Embodiment 5
Composition The gram number
Maltodextrin 18DE 1250
Sucrose 750
Water 600
Bilobate biloba extract thing 2000
Lecithin 35
Bilobate biloba extract thing and sucrose and maltodextrin are dissolved in the water, and all the other steps are as embodiment 1.That final products contain the flavone sugar of 120 milligrams/gram is sweet and 40 milligrams/the terpenoid chemical compound that restrains, and the vitrification point of 3.8% humidity and 37.1 ℃.
Embodiment 6
Composition The gram number
Maltodextrin 18DE 1000
Sucrose 1300
Water 600
Oligofructose 420
Lecithin 15
Oligofructose and sucrose and maltodextrin are dissolved in the water, and other step is as reality
Execute example 1.Final products have the vitrification point of 5.34% humidity and 33.9 ℃.
Embodiment 7
Composition The gram number
Maltodextrin 18DE 37
Resina garciniae extract 55
Lecithin 1
Water 7
Maltodextrin is carried out dry type with Resina garciniae extract and lecithin to be mixed.With a twin (double) screw extruder free-flow powdery thing of above-mentioned formation being squeezed out its aperture under 113 ℃ of temperature and 10 bar pressure conditions is 2 millimeters mold plate, to form particulate matter, final products contain 55 weight % Resina garciniaes and 7 weight % water, and 48 ℃ vitrification point.
Embodiment 8
Composition The gram number
Maltodextrin 18DE 47
Radix Glycyrrhizae extract 47
Lecithin 1
Water 5
Maltodextrin is carried out dry type with Radix Glycyrrhizae extract and lecithin mix, squeezing out its aperture with twin (double) screw extruder at following formed free-flow powdery thing of condition of 120 ℃ and 20 bar pressures is that 2 millimeters mold plate is with the formation particulate matter.Final product contains the water of 47 weight % Radix Glycyrrhizae extracts and 5 weight %, and 49 ℃ vitrification point.
Embodiment 9
Composition The gram number
Maltodextrin 18DE 43
Instant coffee 43
Lecithin 1
Water 5
Maltodextrin is carried out dry type with instant coffee and lecithin mix, squeezing out its aperture with twin (double) screw extruder at following formed free-flow powdery thing of condition of 110 ℃ and 10 bar pressures is that 2 millimeters mold plate is with the formation particulate matter.Final product contains the instant coffee of 43 weight % and the water of 3 weight %, and 35 ℃ vitrification point.
Embodiment 10
Composition The gram number
Maltodextrin 18DE 71
Capsul 1) 8
Mel 16
Lecithin 1
Water 4
1) modified corn starch;
Source: the U.S., National Starch
Maltodextrin is dissolved in water, and in this solution, add Mel and lecithin, and by jet drying with its dehydrate, squeezing out its aperture with twin (double) screw extruder at following formed free-flow powdery thing of condition of 110 ℃ and 22 bar pressures is that 2 millimeters mold plate is to form particulate matter.Final product contains the Mel of 16 weight %, the water of 4 weight %, and 57 ℃ vitrification point.
Embodiment 11
Composition The gram number
Maltodextrin 18DE 80
Crystallization citric acid 15
Lecithin 1
Water 4
Maltodextrin is dissolved in water, in this solution, add citric acid and lecithin, and by jet drying with its dehydrate, squeezing out its aperture with twin (double) screw extruder at following formed free-flow powdery thing of condition of 125 ℃ and 20 bar pressures is 2 millimeters mold plate, to form particulate matter.Final product contains the non-setting citric acid of 15 weight % and the water of 4 weight %, and 48 ℃ vitrification point.
Embodiment 12
Composition The gram number
Maltodextrin 18DE 83
Crystallization maleic acid 12
Lecithin 1
Water 4
Maltodextrin is dissolved in water, add maleic acid and lecithin to this solution, and by jet drying with its dehydrate, squeezing out its aperture with twin (double) screw extruder at following formed free-flow powdery thing of condition of 110 ℃ and 22 bar pressures then is 2 millimeters mold plate, to form particulate matter.Final product contains the noncrystalline maleic acid of 12 weight % and the water of 4 weight %, and 44 ℃ vitrification point.
Embodiment 13
Composition The gram number
Maltodextrin 18DE 75
The Sucus Citri Reticulatae concentrate of dehydrate 1)20
Lecithin 1
Water 4
1) the self-control pol is 60 natural Sucus Citri Reticulatae concentrate
Maltodextrin is dissolved in water, add Sucus Citri Reticulatae concentrate (33% water) and lecithin to this solution, and by jet drying with its dehydrate, squeezing out its aperture with twin (double) screw extruder at following formed free-flow powdery thing of condition of 102 ℃ and 9 bar pressures then is 2 millimeters mold plate, to form particulate matter.Final product contains the Sucus Citri Reticulatae granule of 21 weight % and the water of 4 weight %, and 47 ℃ vitrification point.
Embodiment 14
Composition The gram number
Maltodextrin 18DE 82
Furaneol 10
Lecithin 1
Water 7
Maltodextrin is dissolved in water, adds Furaneol to this solution And lecithin, and by jet drying with its dehydrate, be 98 ℃ and 5 * 10 with twin (double) screw extruder in outlet temperature 5It is 2 millimeters mold plate that following formed free-flow powdery thing of the condition of handkerchief pressure squeezes out its aperture, to form particulate matter.Final product contains the Furaneol  of 11 weight % and the water of 7 weight %, and its corresponding vitrification point is 44 ℃.
Embodiment 15
Composition The gram number
Hydroxyl isomaltulose 600
Stabilite 2640
Furaneol 310
Radix Acaciae senegalis 90
Lecithin 1
Water 400
Radix Acaciae senegalis is dissolved into 1: 3 aqueous solution, adds Stabilite then , the pure and mild water of dextrinose heats this mixture to 148 ℃, adds Furaneol And lecithin, mix the melt body that the back forms homogenizing.It is 850 microns mold plate that this mixture is squeezed out its aperture.Carry out drying with 1% silicon dioxide as free-flow agents.Final products contain the Furaneol of 9 weight % With 4% humidity.The sugared content that reduces is less than 2%.
Embodiment 16
Composition The gram number
Maltodextrin 18DE 2940
Sucralose 1) 60
Water 800
1) 1,6-two chloro-1,6-dideoxy-β-D-furyl fructose-4-chloro-α-D-pyranoside
Source: the U.S., New Brunswick, McNeil Speciality
Maltodextrin is dissolved in water, and is heated to 110 ℃, add Sucralose to reduce extremely about 10% moisture content of humidity And be mixed to homogenizing, 4 * 10 5Under the handkerchief pressure said mixture squeezed out its aperture and be 1 millimeter mold plate, heat then to reduce moisture content wherein once more, the product that is generated is translucent particulate matter, and its outward appearance is as particulate sugar.Wherein contain 2%Sucralose after tested With 6.4 humidity (moisture content), its vitrification point is 65 ℃.
Embodiment 17
Composition The gram number
Maltodextrin 18DE 1383
Sucrose 492
Sucralose 1) 843
Lecithin 24
Fructus Citri Limoniae oil 258
Water 600
1) sees also embodiment 16
Maltodextrin, sucrose and Sucralose Be dissolved in water, and be heated to 118 ℃ with reduce water content to about 6%, 3 * 10 5Under the handkerchief pressure this mixture being squeezed out its aperture is 1 millimeter mold plate.The silicon dioxide as free-flow agents with 1% carries out drying.Final products contain the Sucralose of 28 weight % , the humidity (moisture content) of the Fructus Citri Limoniae oil of 8.5 weight % and 4.8 weight %, its vitrification point is 44 ℃.
Embodiment 18
Release composition and the commercial Furaneol that buys to embodiment 1 description (Furaneol NI; Source: Switzerland, Geneva, Firmenich S. A) compares test.
Afterwards, by one group 30 consumption syndics two aqueous solutions are covered eye test in the test, compare, these two solution all contain the Furaneol of same concentrations , wherein solution A contains coml Furaneol , solution B contains the release composition according to embodiment 1, and review result shows the almost consistent B solution of being partial to, and it is superior to think that B solution comparison A is dissolved in aspects such as mouthfeel and taste, Furaneol wherein Fruit type, the syrup type, the mouthfeel of sucrose type and confection type obviously strengthens.In addition, the taste of solution B is balanced and satisfactory more, and demonstrates more intensive confection and syrup characteristic.
Embodiment 19
Furaneol according to embodiment 1 or 2 preparations Extrusion molding solids and grilled chicken type flavorant (flavoring agent), i.e. Firanova RC 587052 (source: Switzerland, Geneva, Firmenich S. A) combines, wherein with respect to the gross weight of above-mentioned grilled chicken type flavor modifying composition, and Furaneol Concentration content be 30ppm, prepare new chicken essence flavouring material (flavorant) A thus.
Similarly, the commercial Furaneol that buys (Furaneol NI, source: Switzerland, Geneva, Firmenich S. A) join as in the above-mentioned chicken essence flavouring material, also have as above-mentioned concentration content, be used to compare test to prepare flavoring agent B.
One group 30 consumption syndics cover eye test and assessment to above-mentioned composition A and B, result of the test shows that most syndics think that flavoring agent B is superior, everybody is consistent to think that flavoring agent B is satisfactory more more balanced and perfect more than flavoring agent A, and grilled chicken wherein flavor feature more strengthens, and flavoring agent B is stronger than flavoring agent A aspect the overall flavor sensation.
Embodiment 20
Composition The gram number
Maltodextrin 18DE 340
Maltodextrin 5DE 1020
Sucrose 610
Water 1200
Ethyl maltol 1)455
Furaneol 2) 300
Lecithin 10
Amount to (not comprising water) 2735
1) corps praline (Corps praline);
Source: Switzerland, Geneva, Firmenich S. A
2) 4-hydroxyl-2,5-dimethyl-3 (2H)-furanone;
Source: Switzerland, Geneva, Firmenich S. A
Preparation process is as embodiment 1, but the aperture of the hole on the mold plate wherein is 0.50 millimeter, and test result shows and contains 9.9%Furaneol , 14.1% ethyl maltol and 3.2% moisture content, its vitrification point is 43.2 ℃.
By covering the extrusion molding product of eye test to making with same way as, but the ethyl maltol that wherein only contains 25 weight %, carry out controlled trial, the Review Team that is made up of the flavoring agent expert is consistent thinks that the said goods is superior, and evaluation group thinks that the sensation sugariness of this product and seasoning effect increase twice at least.
Extrusion molding product with similar compositions demonstrates the enhancing of similar seasoning effect, but wherein replaces ethyl maltol with maltol.

Claims (16)

1. discharge the solid release composition of aroma ingredients, substrate comprising the extrusion molding of the hydrophilic aromatic substance that contains 5～35 weight %, this substrate is sugar or sugar derivatives, this aromatic substance is to be selected from 3-hydroxyl-4,5-dimethyl-2 (5H)-furanone, 4-hydroxyl-2,5-dimethyl-3 (2H)-furanone, 4-hydroxy-5-methyl base-3 (2H)-furanone, 3-hydroxy-2-methyl-4 (4H)-pyrone, 2-ethyl-3-hydroxyl-4 (4H)-pyrone, 2-hydroxyl-2-amylene-4-lactide, chemical compound with following chemical formula Or
X in the formula is a straight or branched, saturated or undersaturated C 1-C 5Alkyl or have the group of following chemical formula,
Figure C9981277200023
Y wherein is a straight or branched, saturated or undersaturated C 1-C 6Alkyl, the R in the following formula are represented a hydrogen atom, a methyl, and acetyl group or carbethoxyl group, with and composition thereof.
2. release composition as claimed in claim 1, substrate wherein are to be selected from sucrose, glucose, lactose, fructose, maltose, ribose, hydroxyl isomaltulose, Sorbitol, mannitol, xylitol, lactose, maltose alcohol, pentitol, arabinose, pentose, xylose, galactose, hydrogenated starch hydrolysates, maltodextrin, agar, carrageenin, gummy class, poly-glucose with and derivant and mixture.
3. release composition as claimed in claim 2, substrate wherein is maltodextrin or is selected from sucrose, glucose, lactose by maltodextrin and at least one, maltose, fructose, hydroxyl isomaltulose, Sorbitol, mannitol, xylitol, lactose, the mixture that the material of maltose alcohol is formed.
4. release composition as claimed in claim 3, substrate wherein comprises maltodextrin.
5. as each described release composition in the claim 1～4, wherein also contain hydrophilic flavorant or perfumery oil.
6. release composition as claimed in claim 1 wherein contains the substrate and the 4-hydroxyl-2 of maltodextrin, 5-dimethyl-3 (2H)-furanone, the perhaps mixture of the latter and maltol or ethyl maltol.
7. release composition as claimed in claim 6 wherein contains the 4-hydroxyl-2 of at least 10 weight %, 5-dimethyl-3 (2H)-furanone.
8. release composition as claimed in claim 6 wherein contains the ethyl maltol of 0.2～25 weight % that has an appointment.
9. release composition as claimed in claim 6 wherein contains the maltol of 1～25 weight % that has an appointment.
10. release composition as claimed in claim 7 wherein contains maltol or ethyl maltol.
11. as claim 6 or 7 described release composition, the DE value of maltodextrin wherein is lower than 20.
12. give with, improve or the abnormal smells from the patient of improvement goods for consumption or the method for taste, this method comprises the release composition that adds as one of in the claim 1～11 in these article.
13. method as claimed in claim 12, wherein this goods for consumption is a food, edible composition, composite medicine or toothpaste.
14. comprise food, edible composition, composite medicine or toothpaste as each described release composition in the claim 1～11.
15. as the preparation method of the aromatic substance release composition of the extrusion molding of any stable melt base in the claim 1～11, comprising the following step:
A) form under the temperature and stirring condition of its homogenizing melt body being suitable for, but the hydrophilic aromatic substance of claim 1 and extrusion molding substrate, emulsifying agent and plasticizer in case of necessity combine and mix, wherein, described substrate is sugar or sugar derivatives;
B) this fused materials is squeezed out compression mould;
C) material that comes out from compression mould or the melt material after cooling processing are cut off cutting and grinding or efflorescence; And
D) dried if necessary it.
16. method as claimed in claim 15, extrusion temperature wherein are 90～130 ℃, cut off the fused uniform homogeneous blend that comes out from compression mould to form its vitrification point Tg product identical with the vitrification point of medium carrier material.
CNB998127728A 1998-11-04 1999-11-03 Solid delivery systems for aroma ingredients Expired - Fee Related CN1141033C (en)

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US18553698A 1998-11-04 1998-11-04
US09/185,536 1998-11-04

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CN101301070B (en) * 2008-05-22 2011-07-27 山东福田药业有限公司 Functional ribose lozenge
JP6636528B2 (en) * 2015-01-29 2020-01-29 インターコンチネンタル グレート ブランズ エルエルシー Method for preparing a delivery system for one or more active ingredients in an edible composition

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