CN1377237A - Method for extending the flavor shelf life of aqueous compositions flavored with moisture and acid sensitive flavors and flavor compositions having extended flavor shelf lives - Google Patents
Method for extending the flavor shelf life of aqueous compositions flavored with moisture and acid sensitive flavors and flavor compositions having extended flavor shelf lives Download PDFInfo
- Publication number
- CN1377237A CN1377237A CN00813711A CN00813711A CN1377237A CN 1377237 A CN1377237 A CN 1377237A CN 00813711 A CN00813711 A CN 00813711A CN 00813711 A CN00813711 A CN 00813711A CN 1377237 A CN1377237 A CN 1377237A
- Authority
- CN
- China
- Prior art keywords
- calcium
- composition
- acid
- edible
- flavouring agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
Abstract
A method for extending the flavor shelf life of aqueous compositions flavored with moisture and acid sensitive flavors. The increased flavor shelf life is obtained by combining an edible organic acid and edible divalent salt with a moisture and acid sensitive flavor. Flavor compositions capable of providing an aqueous composition with an increased flavor shelf life are also disclosed.
Description
Invention field
The present invention relates to a kind of prolongation method of local flavor storage life of Aquo-composition of wet sour responsive type flavouring agent flavouring and the flavour compositions that the local flavor storage life prolongs.When correct enforcement, method embodiment of the present invention can postpone aroma compound to the transformation of not expecting compound, has prolonged the valid expiration date of said aroma compound thus.In addition, when flavour compositions of the present invention was used for the local flavor Aquo-composition, they can make Aquo-composition have the local flavor storage life of prolongation.
Background of invention
Usually containing wet sour responsive type flavouring agent in the Aquo-composition covers peculiar smell or increases consumer's liking this Aquo-composition.Regrettably, the local flavor storage life of a lot of flavouring agents of using in the Aquo-composition is very short, and when being no more than Aquo-composition and being eaten, chemical transformation has taken place the flavor substance of composition, so that the consumer can not realize flavouring with whole benefits that compound provided.Particularly for the instant drink type beverage, flavouring wherein may almost be transformed into not desired compounds with compound fully when beverage arrives in consumer's hand.For example, such as " the acid catalysis hydration of sabinene and α-Limonene Xi ", Cooper, M.A.; Holden, C.M.; Whittaker, D.; J.C.S.Perkin II, point out in the list of references of pp.665-667 (1973) that sabinene (a kind of aroma compound that exists) can be transformed into 1-4-terpineol and other terpinenes in the presence of water or acid in cedra fruits, berry, juniper oil and the vegetable seeds such as the black pepper grain.Japikse etc. have mentioned the degraded of wet sour responsive type aroma compound in US patent 4,647,466 indirect, disclose the production method of a kind of Citrus local flavor and fragrant composition in this patent.In the entity content of this patent, Japikse etc. disclose the compound of finding in fruit juice, film and the skin of the orange after processing.Wherein the compound mentioned such as Japikse has terpineol, and it is the catabolite of orange flavor substance.Although lack the component of fresh orange flavor substance, as monoterpene and sabinene, as if the loss that Japikse etc. do not recognize local flavor is associated with monoterpene and sabinene loss speed, and Japikse etc. does not provide the method for dealing with problems yet.
It below is the brief overview that is taken a whirl at for the preservation aroma compound, said trial all is by postponing or preventing to contact with Aquo-composition, in these general introductions, the solution of the local flavor storage life of the Aquo-composition that prolongs wet sour responsive type flavouring agent flavouring is also disclosed.
Boskovic etc. disclose in US patent 5,124,162 the flavouring agent spray-drying have been encapsulated in the carbohydrate matrix.Although when the flavouring agent in being encapsulated in carbohydrate matrix touches Aquo-composition, flavouring agent is because of avoiding loss and chemical transformation in carbohydrate matrix, but carbohydrate dissolves easily, thereby makes flavouring agent contact humidity and chemical transformation takes place subsequently.
US patent 5,897,897 (Porzio etc.) has been told about a kind of encapsulation composition that contains glassy carbohydrate matrix, plasticizer and local flavor oil, and wherein said composition is by hot-extrudable generation glassy matrices.Owing to used the spray-drying encapsulation techniques, the encapsulation composition that is extruded is dissolved when contacting with Aquo-composition easily, causes wet sour responsive type aroma compound generation chemical transformation subsequently.
US patent 5,759,599 (transferring the possession of the company in Givaudan Roure Flavors, Cincinnati, Ohio) has been told about a kind of use by cohesion in water, the polymer coating for preparing of the crosslinked spray-drying then method with the local flavor oil packing of emulsification.For discharging aroma compound, just the capsule that must will so form is done to split.Equally, when capsule ruptured, flavouring agent no longer was subjected to preventing the protection of chemical transformation.In addition, when this flavouring agent gel and Aquo-composition are merged, can produce the residue that makes the polymer coating that the consumer detests.
In US patent 5,939, disclose a kind of method of preservation fresh fruit among 117 (Chen etc.), the solution that wherein will contain calcium ion, ascorbic acid radical ion or arabo-ascorbic acid radical ion and water is coated on the surface of the fruit of newly cutting, and goes bad to prevent brown stain and other.Although how this invention has told about the key feature of preservation fresh fruit, this invention is the prolongation method of the local flavor storage life of the Aquo-composition of the wet sour responsive type aroma compound flavouring that separates of instruction.In addition, wet sour responsive type flavouring agent is not recognized in this invention because flavouring agent the problem that hydrolysis causes chemical transformation can take place when contact the product of formation such as beverage with Aquo-composition, does not also have to instruct to prevent the solution of chemical transformation here.
In a word, do not recognize in the prior art that wet sour responsive type flavouring agent when contacting with Aquo-composition owing to flavouring agent the problem that hydrolysis causes chemical transformation can take place, do not have the anti-solution of chemical transformation here of instruction yet.At most be that prior art has been instructed can be by postpone or prevent to contact with Aquo-composition can the preservation aroma compound.Because as if prior art do not recognized the sour responsive type flavouring agent that wets the problem of chemical transformation can be taken place when flavouring agent mixes with Aquo-composition, there is not the anti-solution of chemical transformation here of instruction yet, the consumer even the producer of the Aquo-composition of wet sour responsive type flavouring agent flavouring may not know the local flavor benefit of being lost.In brief, whole benefits that aroma compound is desired to provide are provided the consumer.Thereby, still need a kind of method prolong wet sour responsive type flavouring agent flavouring Aquo-composition the local flavor storage life and have the flavour compositions that prolongs the local flavor storage life.
The applicant has studied the transition process of wet sour responsive type aroma compound, and its data representation transition process can be come modelling by the denary logarithm function of time and concentration, the time point when wherein the time 0, to be flavouring with compound touched humidity or acid.The applicant unexpectedly finds, by uniting the local flavor storage life that interpolation edible organic acid and edible divalent salts can prolong wet sour responsive type flavouring agent.Specific embodiments of the present invention comprises the new method of the wet sour responsive type aroma compound local flavor storage life of prolongation and the new flavouring composition that the local flavor storage life prolongs.In a lot of situations, the local flavor storage life of the Aquo-composition of wet sour responsive type flavouring agent flavouring can be extended to 127 hours, at this moment, when measuring, still leave flavouring compound at least about 10% through the scheme that is designated as SPME gas chromatography-mass spectrum " SPME-GC/MS of beverage volatile matter analyzes ".As a result, the consumer can realize the local flavor benefit as the producer is desired, and because the prolongation of local flavor storage life, can be by the powdery flavor enhancing composition of consumer's hydration by preservation for a long time.
Therefore, an object of the present invention is to provide by or with the prolongation method of the local flavor storage life of the Aquo-composition of wet sour responsive type flavouring agent flavouring.
Another object of the present invention provides has the flavour compositions that prolongs the local flavor storage life.
From following description, these and other objects will become apparent.
Summary of the invention
By or with the prolongation method of the local flavor storage life of the Aquo-composition of wet sour responsive type flavouring agent flavouring, may further comprise the steps:
A) provide a kind of wet sour responsive type flavouring agent,
B) provide a kind of edible organic acid component,
C) provide a kind of edible divalent salts component,
D) make before said wet sour responsive type flavouring agent touches humidity or sour environment, said flavouring agent and said edible organic acid component and said edible divalent salts component are being merged.
Wet sour responsive type flavour compositions contains a kind of wet sour responsive type flavouring agent, a kind of edible organic acid component and a kind of edible divalent salts component, and wherein said flavour compositions is powdery or sheet.The detailed Description Of The Invention definition
Herein, phrase " the local flavor storage life of the wet sour responsive type flavouring agent of prolongation " refers to keep or continue the chemical uniformity of the sour responsive type flavouring agent that wets when making flavouring agent contact water or acid environment.
Herein, term " wet sour responsive type flavouring agent " refers to can be transformed into the flavouring agent of not expecting compound when contact humidity or sour environment.
Herein, flavouring is interpreted as when flavouring merges with compound and Aquo-composition with " the local flavor storage life " of compound and begins to calculate.
Herein, term " merging " refers to said component is handled by the mode of close physical contact, includes, but is not limited to such as blend, mixing, grinding, stirs and mix processing method into.When component quilt " merging ", can be regarded as and to have formed salt.
Herein, term " Aquo-composition " refers to by Association of AnalyticalChemists (AOAC) " official's analytical method (Official Methods ofAnalysis) " (1990), the 15th edition, method 950.27 (AOAC, Arlington, Virginia) measure, contain the composition of the material of at least 30% moisture.
Herein, " solid " refers to powdery or the granular material of doing basically, they can water or other liquid, aqueous rehydration or dilution form premix, perhaps can directly add in the Aquo-composition with dried form.
Herein, term " sabinene " refers to Adv.Food Research, Academic Press, and New York (1970) augment 2, the monoterpene of definition among the Kefford etc. (comment).
Herein, article " a kind of " is when using in the claims, and for example " a kind of edible divalent salts " or " a kind of edible organic acid " are interpreted as at least a of desired or described component.
Herein, term " salt " is unless further modification refers to have a cation and at least one anionic compound.
All percentage number averages herein by weight, unless other explanation is arranged.The method embodiment
Method of the present invention has shown the local flavor storage life that can prolong with the Aquo-composition of wet sour responsive type flavouring agent flavouring.Specifically, the method may further comprise the steps: a kind of wet sour responsive type flavouring agent is provided, a kind of edible organic acid component is provided, a kind of edible divalent salts component is provided, and make before said wet sour responsive type flavouring agent touches humidity or sour environment, said flavouring agent and said edible organic acid component and said edible divalent salts component are being merged.Nonessential step is included in adds said edible organic acid component and described edible divalent salts component before the described wet sour responsive type flavouring agent to, described edible organic acid component and described edible divalent salts component is merged form salt.One step additional but be not that preferred step is, before Aquo-composition is offered the consumer, said edible organic acid component and said edible divalent salts component and the sour responsive type flavouring agent that wets are added in the Aquo-composition, wherein said edible organic acid component and said edible divalent salts component or pre-the merging form salt, or as component independently.Preferably, when adding to edible organic acid component, edible divalent salts component and wet sour responsive type flavouring agent in the Aquo-composition independently, at first edible divalent salts component is added in the Aquo-composition, next the edible organic acid component is added in the Aquo-composition, then wet sour responsive type flavouring agent is added in the Aquo-composition.More preferably, when adding to edible organic acid component, edible divalent salts component and wet sour responsive type flavouring agent in the Aquo-composition independently, at first the edible organic acid component is added in the Aquo-composition, next edible divalent salts component is added in the Aquo-composition, then wet sour responsive type flavouring agent is added in the Aquo-composition.First-selection is added edible organic acid component, edible divalent salts component and wet sour responsive type flavouring agent in the Aquo-composition to simultaneously.
Edible organic acid component, edible divalent salts component and wet sour responsive type flavouring agent can be to work with various forms, include, but is not limited to powdery, liquid, liquid concentrate and premix.Yet because wet sour responsive type flavouring agent is moist and sensitivity to acid, thereby preferably this flavouring agent is a dried basically form or by encapsulate.First-selection, flavouring agent are dry powder forms.The preferred condition of edible organic acid component and edible divalent salts component is powder or the equilibrium water adduct salt of doing basically, no matter is merged by pre-that to form salt still be component independently.When edible organic acid component and edible divalent salts component (no matter by pre-merge to form salt still be component independently) and wet sour responsive type flavouring agent are the solid of doing basically, this method can comprise the combined mixture of separately solid or solid in blocks, and then the mixture of solid or solid is introduced the additional nonessential step of Aquo-composition.
Its local flavor storage life can derive from natural origin or can synthesize production by the flavouring agent that the inventive method prolongs, and includes, but is not limited to contain the wet sour responsive type flavouring agent that is selected from least a compound in monoterpene, aldehyde, terpene and the ester.Preferably, its local flavor storage life can comprise by the flavouring agent that the inventive method prolongs, and contains the wet sour responsive type flavouring agent that is selected from least a compound in sabinene, citronellal, citral, cinnamic acid, ethyl isobutyrate, ethyl acetate and composition thereof.The non-limiting example of the flavouring agent that its local flavor storage life can prolong by the inventive method comprises: orange, lemon, the female bitter orange of Lay, grape fruit, apple, grape, pears, cherry, watermelon, pineapple, european cranberry, strawberry, juniper, raspberry, European black berry, nectarine, rheum officinale, plum, passionfruit, Kiwi berry, raspberry and composition thereof.Following flavouring agent is preferred: orange, lemon, the female bitter orange of Lay, grape fruit, apple, grape, pears, cherry, watermelon, pineapple, european cranberry, strawberry, pine genus plant and composition thereof.Following flavouring agent is preferred: orange, lemon, the female bitter orange of Lay, grape fruit, apple, grape, pears, cherry and composition thereof.First-selected flavouring agent is orange, lemon, the female bitter orange of Lay, grape fruit and composition thereof.
The edible organic acid that can be used for the inventive method comprises: citric acid, malic acid, gluconic acid, adipic acid, lactic acid, acetate, butanedioic acid, fumaric acid, pyruvic acid, malonic acid, maleic acid and composition thereof.Also can use optical isomer of malic acid, gluconic acid, lactic acid and composition thereof.Preferred edible organic acid is optical isomer of citric acid, malic acid, malic acid and composition thereof.Preferably, the mol ratio of edible divalent salts component and edible organic acid component is about 1: about 1: 4 of 1-.
The edible divalent salts that can be used for the inventive method includes, but is not limited to calcium salt or magnesium salts.Can be used for the calcium salt of the inventive method or the non-limiting example of magnesium salts comprises: calcium carbonate, calcium hydroxide, calcium oxide, calcium gluconae, calcium fumarate, calcium lactate, calcium dihydrogen phosphate, calcium monohydrogen phosphate, tricalcium orthophosphate, calcium chloride, calcium sulfate, magnesium carbonate, magnesium hydroxide, magnesia, magnesium sulfate, magnesium chloride, magnesium citrate and composition thereof.Preferred divalent salts comprises: calcium carbonate, calcium hydroxide, calcium oxide, calcium dihydrogen phosphate, calcium monohydrogen phosphate, tricalcium orthophosphate, calcium chloride, calcium sulfate and composition thereof.Preferably, when edible divalent salts component was magnesium salts or calcium salt or its mixture, salt can provide the cation of q.s, when merging with Aquo-composition, provided the cation that comprises magnesium, calcium or its mixture of 0.02wt% at least to Aquo-composition.More preferably, when edible divalent salts component is magnesium salts or calcium salt or its mixture, salt can provide the cation of q.s, when merging with Aquo-composition, provides 0.03wt% at least the cation that comprises magnesium, calcium or its mixture to about 1.5wt% to Aquo-composition.First-selection, when edible divalent salts component was magnesium salts or calcium salt or its mixture, salt can provide the cation of q.s, when merging with Aquo-composition, provided the cation that comprises magnesium, calcium or its mixture of the about 0.6wt% of about 0.05wt%-to Aquo-composition.
Method of the present invention can be mixed single times of concentration forming product and the manufacturer of thickened solid such as pulvis or tablet uses by beverage or other Aquo-composition and desire design with Aquo-composition.When single times of concentration doing basically that is applied to contain at least a wet sour responsive type flavouring agent or thickened solid, the present invention is effective especially, because the local flavor of the present invention can prolong the solid that will do basically when mixing with the Aquo-composition product of gained.In a lot of situations, the local flavor storage life of the Aquo-composition of wet sour responsive type flavouring agent flavouring can be extended to reaching 127 hours, at this moment, when measuring, still leave flavouring compound at least about 10% through the scheme that is denoted as SPME gas chromatography-mass spectrum " SPME-GC/MS of beverage volatile matter analyzes ".First-selected, the local flavor storage life of the Aquo-composition of wet sour responsive type flavouring agent flavouring can be extended to reaching 36 hours, at this moment, when measuring, still leave flavouring compound at least about 50% through the scheme that is denoted as SPME gas chromatography-mass spectrum " SPME-GC/MS of beverage volatile matter analyzes ".The SPME-GC/MS scheme discloses as follows: the SPME-GC/MS of beverage volatile matter analyzes
SPME gas chromatography-mass spectrum (SPME-GC/MS) is one and is fit to very much the sampling and analysing technology that local flavor is analyzed.1, a) the manual sampling assemble of SPEM of instrument and condition, comprise the 2cm Stableflex fiber that scribbles carboxen and the two coatings of divinylbenzene (30 μ m/50 μ m) that is suspended in the dimethyl silicone polymer, derive from Supelco company, Bellefonte, the Pennsylvania, USA; B) gas chromatograph (GC): Hewlett Packard (HP) 6890 types have about 250 ℃ injector temperature and following temperature program(me):
I) initial temperature is about 50 ℃, keeps about 2 minutes;
Ii) the speed with about 5 ℃/min increases initial temperature, reaches till about 200 ℃ until temperature;
Iii) next, with the speed increase temperature of about 10 ℃/min, until reaching till about 250 ℃;
Iv) being maintained at about 250 ℃ descended about 3 minutes.About 40 minutes of total process time; C) GC post: Durabond (30 meters long, 252 μ m column internal diameters and 1.0 μ m thickness) derives from J﹠amp; WScientific, Folsom, California, USA; D) carrier gas: helium, flow velocity 2ml/min; E) detector, HP5973 type mass selective detector (MSD) derives from Hewlett Packard, Santa Clarita, California, USA.It has:
I) about 230 ℃ source temperature and,
Ii) about 150 ℃ mass spectrum Quad temperature.2, sample preparation a) makes extremely about 22 ℃ of wet sour responsive type aroma compound and required Aquo-composition balances respectively.B) wet sour responsive type aroma compound is added in the required Aquo-composition.C) Aquo-composition that will contain wet sour responsive type aroma compound was about 5 minutes of about 22 ℃ of following balances.3, the SPME-GC/MS local flavor is analyzed a) wet sour responsive type aroma compound after the 60ml merging and Aquo-composition is transferred to 100ml head space sampling vial, and the magnetic stirring bar of Teflon coating is housed in this bottle.B) with curling strip of paper used for sealing (crimp seal) sealed vial of standard Teflon airproof.C) with the inclusion of bottle about 15 minutes of about 22 ℃ of following balances.D) beginning the i that takes a sample) sample time should be about 15 minutes.Ii) the soak time of SPME fiber should be about 3 minutes.E) use John Wiley ﹠amp; The MS library of spectra of Sons and national standard and technical research institute (NIST) (buying and permission via Hewlett Packard) is identified aroma compound.F) use and to derive from Hewlett Packard (Chemstation software USA) is with the peak integration for Santa Clarita, California.
Be used for determining that the scheme of edible organic acid constituent content and type is disclosed below with reference to document by following:
Use the international official of AOAC analytical method (1995) the 16th edition, method 986.13 " chinic acid in cranberry juice cocktail and the cider, malic acid and citric acid ", the 37th chapter (AOAC, Arlington, Virginia, USA) in disclosed program analysis citric acid and malic acid.
By the chromatography magazine: 299, disclosed program analysis lactic acid and acetate among the 288-292 (1984).
By GIF-Labor-Fachz, C.W.Klampfl and W.Buchberger (in April, 1994,19,4-8) in disclosed program analysis pyruvic acid.
By Bunseki, T.Tsuda (in April, 1999 (4), 335-339) in disclosed program analysis malonic acid.
By Ind-Aliment (Pineroli, Italy), C.M.Lanza etc. (November nineteen ninety-five, 34 (342)), disclosed program analysis gluconic acid and butanedioic acid among the 1173-1175.
By the liquid chromatography magazine (E.A.Dietz etc., in April, 1994,17 (7), 1637-1751) in disclosed program analysis fumaric acid and maleic acid.
By Bunseki-Kagaku (in October, 1988, K.Fujimura etc., 37 (10), 549-553) in disclosed program analysis adipic acid.
The cationic content of edible divalent salts and the list of references of enumerating below the type basis are determined:
The international official of AOAC analytical method (1995) the 16th edition, method 2.6.01,4.8.02 and 50.1.14 (AOAC, Arlington, Virginia, USA)
The scheme title that is used for determining the content of the contained flavouring agent of Aquo-composition and type is for " SPME-GC/MS of beverage volatile matter analyzes " and be to determine that the local flavor storage life prolongs the same approach of property.Flavour compositions
Flavour compositions of the present invention can provide according to the show has the Aquo-composition that prolongs the local flavor storage life.Specifically, contain a kind of wet sour responsive type flavouring agent, a kind of edible organic acid component and a kind of edible divalent salts component in the flavour compositions of the present invention.
Edible organic acid component, edible divalent salts component and wet sour responsive type flavouring agent can be to work with various forms, include, but is not limited to powdery, liquid, liquid concentrate and premix.Yet because wet sour responsive type flavouring agent is to moist and acid-sensitive sense, thereby preferably this flavouring agent is dried basically form.First-selection, flavouring agent are dry powder forms.The preferred condition of edible organic acid component and edible divalent salts component is powder or the equilibrium water adduct salt of doing basically, no matter is merged by pre-that to form salt still be component independently.When edible organic acid component and edible divalent salts component (no matter by pre-merge to form salt still be component independently) and wet sour responsive type flavouring agent are the solid of doing basically, the mixture of solid or solid can be formed sheet, and then solid and Aquo-composition are merged.
The flavouring agent that can be used for production flavour compositions of the present invention can derive from natural origin or can synthesize production, and includes, but is not limited to contain the wet sour responsive type flavouring agent that is selected from least a compound in monoterpene, aldehyde, terpene and the ester.Preferably, can comprise by the flavouring agent of the inventive method preservation and contain the wet sour responsive type flavouring agent that is selected from least a compound in sabinene, citronellal, citral, cinnamic acid, ethyl isobutyrate, ethyl acetate and composition thereof.The non-limiting example of the flavouring agent that its local flavor storage life can prolong by the inventive method comprises: orange, lemon, the female bitter orange of Lay, grape fruit, apple, grape, pears, cherry, watermelon, pineapple, european cranberry, strawberry, juniper, raspberry, European black berry, nectarine, rheum officinale, plum, passionfruit, Kiwi berry, raspberry and composition thereof.Following flavouring agent is preferred: orange, lemon, the female bitter orange of Lay, grape fruit, apple, grape, pears, cherry, watermelon, pineapple, european cranberry, strawberry, juniper and composition thereof.Following flavouring agent is preferred: orange, lemon, the female bitter orange of Lay, grape fruit, apple, grape, pears, cherry and composition thereof.First-selected flavouring agent is orange, lemon, the female bitter orange of Lay, grape fruit and composition thereof.
Can be used for production flavouring of the present invention comprises with the edible organic acid of composition: citric acid, malic acid, gluconic acid, adipic acid, lactic acid, acetate, butanedioic acid, fumaric acid, pyruvic acid, malonic acid, maleic acid and composition thereof.Also can use optical isomer of malic acid, gluconic acid, lactic acid and composition thereof.Preferred edible organic acid is optical isomer of citric acid, malic acid, malic acid and composition thereof.Preferably, the mol ratio of edible divalent salts component and edible organic acid component is about 1: about 1: 4 of 1-.
Can be used for production flavouring of the present invention and include, but is not limited to calcium salt or magnesium salts with the edible divalent salts of composition.Can be used for the calcium salt of the inventive method or the non-limiting example of magnesium salts comprises: calcium carbonate, calcium hydroxide, calcium oxide, calcium gluconae, calcium fumarate, calcium lactate, calcium dihydrogen phosphate, calcium monohydrogen phosphate, tricalcium orthophosphate, calcium chloride, calcium sulfate, magnesium carbonate, magnesium hydroxide, magnesia, magnesium sulfate, magnesium chloride, magnesium citrate and composition thereof.Preferred divalent salts comprises: calcium carbonate, calcium hydroxide, calcium oxide, calcium dihydrogen phosphate, calcium monohydrogen phosphate, tricalcium orthophosphate, calcium chloride, calcium sulfate and composition thereof.Preferably, when edible divalent salts component was magnesium salts or calcium salt or its mixture, salt can provide the cation of q.s, when merging with Aquo-composition, provided the cation that comprises magnesium, calcium or its mixture of 0.02wt% at least to Aquo-composition.More preferably, when edible divalent salts component is magnesium salts or calcium salt or its mixture, salt can provide the cation of q.s, when merging with Aquo-composition, provides 0.03wt% at least the cation that comprises magnesium, calcium or its mixture to about 1.5wt% to Aquo-composition.First-selection, when edible divalent salts component was magnesium salts or calcium salt or its mixture, salt can provide the cation of q.s, when merging with Aquo-composition, provided the cation that comprises magnesium, calcium or its mixture of the about 0.6wt% of about 0.05wt%-to Aquo-composition.
Flavouring of the present invention can mix single times of concentration forming product and the manufacturer of thickened solid such as pulvis or tablet uses by beverage or other Aquo-composition and desire design with composition with Aquo-composition.When being incorporated into basically single times of concentration doing or thickened solid for example in the beverage blends powder time, the present invention is effective especially, because the local flavor of the present invention can prolong the solid that will do basically when mixing with the Aquo-composition product of gained.In a lot of situations, containing flavouring of the present invention can be extended to reaching 127 hours with the local flavor storage life of the Aquo-composition of composition, at this moment, when measuring, still leave flavouring compound at least about 10% through the scheme that is denoted as SPME gas chromatography-mass spectrum " SPME-GC/MS of beverage volatile matter analyzes ".First-selected, local flavor storage life with the Aquo-composition of flavour compositions flavouring of the present invention can be extended to reaching 36 hours, at this moment, when measuring, still leave flavouring compound at least about 50% through the scheme that is denoted as SPME gas chromatography-mass spectrum " SPME-GC/MS of beverage volatile matter analyzes ".The SPME-GC/MS scheme be disclosed in the application's " method embodiment " part in.
Definite scheme of used edible organic acid components contents and type is disclosed in the application's " the method embodiment " and identical with it in the flavour compositions of the present invention.
Definite scheme of the cationic content of used edible divalent salts component and type is disclosed in the application's " the method embodiment " and identical with it in the flavour compositions of the present invention.
Definite scheme of the content of used wet sour responsive type flavouring agent and type is disclosed in the application's " the method embodiment " and identical with it in the flavour compositions of the present invention.Optional batching
Can with flavour compositions of the present invention merge but can not influence optional batching of the present invention and comprise (but being not limited to), opacifiers (as titanium dioxide, rare cream), colorant, dyestuff, thickener, carbohydrate, artificial and natural sweetener, starch, fiber, water, fruit solids, vitamin, mineral matter (beyond described Ca, the Mg), carbonating agent, anticorrisive agent and flowable.(as SiO
2).
The non-limiting example of natural carbohydrate comprises monose, as erythrose, threose, ribose, arabinose, wood sugar, ribulose, glucose, galactolipin, mannose, fructose and sorbose; Disaccharide is as sucrose, maltose, Fructus Hordei Germinatus oligose class and lactose; And complex carbohydrate, as gossypose, maltotriose, maltotetraose, glycogen, amylose, amylopectin and maltodextrin.
In all embodiments of the present invention, can use the non-caloric sweetener of effective dose, to increase sweet said embodiment.The non-limiting example of non-caloric sweetener comprises Aspartame; asccharin; cyclohexyl-n-sulfonate; Sucralose; acesulfame potassium; L-aspartyl-L-phenylalanine lower alkyl esters sweetener; US patent 4; 411; disclosed L-aspartoyl-D-alanine-acid amides (Brennan etc. in 925; 1983); US patent 4; 399; disclosed L-aspartoyl-D-serine-acid amides (Brennan etc. in 163; 1983); US patent 4; 338; disclosed L-aspartoyl in 346-hydroxymethyl alkanamides sweetener (Brand; 1982); US patent 4; 423; disclosed L-aspartoyl-1-hydroxyethyl alkanamides sweetener (Rizzi) in 029; glycyrrhizin; synthetic alkoxy aromatic compounds of group; neotame; xylitol; mannitol; D-sorbite; the aspartoyl alanine ester; Fructus Monordicae extract; stevioside glycosides; honey; sucrose; dextrose; glucose; fructose; extract; fructose oligosaccharides, and can use other natural sweetener source.The flavour compositions preparation
Flavour compositions of the present invention can be by preparing all required dried batchings of appropriate amount and ratio blend together.Specifically, manufacturing process may further comprise the steps: a kind of wet sour responsive type flavouring agent is provided, a kind of edible organic acid component is provided, a kind of edible divalent salts component is provided, and make before said wet sour responsive type flavouring agent touches humidity or sour environment, said flavouring agent and said edible organic acid component and said edible divalent salts component are being merged.Nonessential step of one step is included in adds said edible organic acid component and described edible divalent salts component before the described wet sour responsive type flavouring agent to, and described edible organic acid component and described edible divalent salts component are merged formation salt.The flavour compositions of gained is a solid, and comprises granular and the loose powder shape.
The nonessential step of final step is to form tablet or capsule by flavour compositions.Can contain suitable adhesive, lubricant, diluent, disintegrant, colouring agent, flavouring agent, glidant and fusing agent in the tablet.The suitable carrier and the excipient that can be used for preparing dry form of the present invention are described in the US patent 3,903,297 (Rober, 1975.9.2 authorizes).Be applicable to the inventive method be used to make the technology of dry form and composition as seen below with reference to document: H.W.Houghton (volume) " development of soft drink technology ", the 3rd volume (Elsevier, 1984), the 6th chapter; " modern medicinal agents " the 9th and 10 chapters (Banker ﹠amp; Rodes (volume), 1979); Liberman etc. " pharmaceutical dosage form: tablet " (1981) and Ansel, " pharmaceutical dosage form introduction " the 2nd edition (1976).
Afterwards, this mixture of doing basically can be dissolved in the water of appropriate amount or other liquid, aqueous in, make final drinkable beverage or other Aquo-composition, wherein said mixture is the form with powdery, granular, sheet or capsule shape, said water be carbonating and carbonating not.Preferably, when adding to edible organic acid component, edible divalent salts component and wet sour responsive type flavouring agent in the Aquo-composition independently, at first edible divalent salts component is added in the Aquo-composition, next the edible organic acid component is added in the Aquo-composition, then wet sour responsive type flavouring agent is added in the Aquo-composition.Perhaps, dry form of the present invention can be added in the other products, include, but is not limited to nutrition bar, cereal bars and energy stick, candy, so that bring the local flavor storage life of prolongation for these products.
Embodiment
Be the specific embodiments of flavour compositions of the present invention and preparation method thereof below.These embodiment illustrate and do not limit the present invention in any way of the present invention.Orange flavor essence in following examples contains natural orange flavor Durarome and (derives from Firmenich, Aneheim, California, USA and Safety Harbor, the Florida USA) (derives from Firmenich with natural essence for organi juice, Aneheim, California is USA) with Tian Ran ﹠amp; Artificial orange flavor essence and artificial orange flavor synergy essence and Flavorburst artificial fruit Topnote (derive from Givaudan-Roure, East Hanover, New Jersey, USA and Cincinnati, Ohio, mixture USA); Calcium carbonate, food-grade derives from J.T.Baker, Philipsburg, New Jersey, USA; Citric acid, food-grade derives from Cargill, Naperville, Illinois, USA; (food-grade derives from Bartek batching Co., Ltd, Stoney Creek, Ontario, Canada to malic acid (D/L).
Embodiment 1
Powdery flavour compositions produced according to the present invention: prescription:
Batching wt/wt%
Orange flavor essence 11.5
CaCO
3 22.8
Citric acid 43.3
Malic acid 22.4
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this flavour compositions of 2.6g and the 200g hydration that contains 22g sugar also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the citronellal more than the sabinene and at least 10% of having an appointment 30% or more.
Embodiment 2
Preparation contains enough powdery flavour compositions of the embodiment 1 of optional batching, so that allow said powdery flavour compositions to play the powder beverage compound: prescription:
Batching wt/wt%
Sugar 86.61
Xanthans 0.14
Titanium dioxide 0.05
Orange flavor essence 1.51
CaCO
3 3.00
Citric acid 5.69
Malic acid 2.94
FD﹠amp; The yellow #6 0.04 of C
FD﹠amp; The yellow #5 0.02 of C
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this powder beverage compound of 25g and 200g hydration also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the citronellal more than the sabinene and at least 10% of having an appointment 37% or more.
Embodiment 3
Preparation contains enough powdery flavour compositions of optional batching, so that allow said powdery flavour compositions to play the powder beverage compound: prescription:
Batching wt/wt%
Sugar 88.30
Citric acid 2.92
Xanthans 0.14
Titanium dioxide 0.06
Orange flavor essence 1.54
CaCO
3 3.05
Citric acid 1.92
Malic acid 2.01
FD﹠amp; The yellow #6 0.04 of C
FD﹠amp; The yellow #5 0.02 of C
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this powder beverage compound of 25g and 200g hydration also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the citronellal more than the sabinene and at least 10% of having an appointment 65% or more.
5, analyze this Aquo-composition after 24 hours, and find to contain the sabinene of primary quantity about 53%, and contain same amount and same type material but do not contain the sabinene that contains less than 1% primary quantity in the similar beverages of edible divalent salts component.
6, analyze this Aquo-composition after 120 hours, and find to contain the sabinene of primary quantity about 15%, and contain same amount and same type material but do not contain the sabinene that contains less than 1% primary quantity in the similar beverages of edible divalent salts component.
Embodiment 4
Preparation contains enough powdery flavour compositions of optional batching, so that allow said powdery flavour compositions to play the powder beverage compound: prescription:
Batching wt/wt%
Sugar 88.76
Citric acid 2.94
Xanthans 0.14
Titanium dioxide 0.06
Orange flavor essence 1.54
CCM powder * 6.50
FD﹠amp; The yellow #6 0.04 of C
FD﹠amp; The yellow #5 0.02*CCM of C powder is a kind of refrigerated calcium citrate malate (the element calcium of 20-26wt%), derives from JostChemicals, St.Louis, Missouri, USA
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this powder beverage compound of 25g and 200g hydration also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the citronellal more than the sabinene and at least 10% of having an appointment 55% or more.
5, analyze this Aquo-composition after 24 hours, and find to contain the sabinene of primary quantity about 49%, and contain same amount and same type material but do not contain the sabinene that contains less than 1% primary quantity in the similar beverages of edible divalent salts component.
6, analyze this Aquo-composition after 24 hours, and find to contain the sabinene of primary quantity about 11%, and contain same amount and same type material but do not contain the sabinene that contains less than 1% primary quantity in the similar beverages of edible divalent salts component.
Embodiment 5
Powdery flavour compositions produced according to the present invention: prescription:
Batching wt/wt%
Orange flavor essence 12.2
Ca(OH)
2 18.0
Citric acid 46.0
Malic acid 23.8
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this flavour compositions of 2.6g and the 200g hydration that contains 22g sugar also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the citronellal more than the sabinene and at least 10% at least 10% or more.
Embodiment 6
Powdery flavour compositions produced according to the present invention: prescription:
Batching wt/wt%
Orange flavor essence 13.2
Mg(OH)
2 11.7
Citric acid 49.5
Malic acid 25.6
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this flavour compositions of 2.6g and the 200g hydration that contains 22g sugar also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the citronellal more than the sabinene and at least 10% at least 10% or more.
Embodiment 7
Powdery flavour compositions produced according to the present invention: prescription:
Batching wt/wt%
Orange flavor essence 12.5
MgCO
3 16.1
Citric acid 47.1
Malic acid 24.3
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this flavour compositions of 2.6g and the 200g hydration that contains 22g sugar also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the citronellal more than the sabinene and at least 10% at least 10% or more.
Embodiment 8
Preparation contains enough powdery flavour compositions of optional batching, so that allow said powdery flavour compositions to play the powder beverage compound: prescription:
Batching wt/wt%
Sugar 89.09
Citric acid 2.92
Xanthans 0.14
Titanium dioxide 0.06
Orange flavor essence 1.54
Ca(OH)
2 2.26
Citric acid 1.92
Malic acid 2.01
FD﹠amp; The yellow #6 0.04 of C
FD﹠amp; The yellow #5 0.02 of C
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this powder beverage compound of 25g and 200g hydration also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the citronellal more than the sabinene and at least 10% at least 10% or more.
Embodiment 9
Powdery flavour compositions produced according to the present invention: prescription:
Batching wt/wt%
Grape essence 11.5
CaCO
3 22.8
Citric acid 43.3
Malic acid 22.4
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this flavour compositions of 2.6g and the 200g hydration that contains 22g sugar also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the ethyl acetate more than at least 10%.
Embodiment 10
Powdery flavour compositions produced according to the present invention: prescription:
Batching wt/wt%
Juniper essence 11.5
CaCO
3 22.8
Citric acid 43.3
Malic acid 22.4
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this flavour compositions of 2.6g and the 200g hydration that contains 22g sugar also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC-MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the sabinene more than at least 10%.
Embodiment 11
Powdery flavour compositions produced according to the present invention: prescription:
Batching wt/wt%
Juniper essence 12.5
MgCO
3 16.1
Citric acid 47.1
Malic acid 24.3
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this flavour compositions of 2.6g and the 200g hydration that contains 22g sugar also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the sabinene more than at least 10%.
Embodiment 12
Powdery flavour compositions produced according to the present invention: prescription:
Batching wt/wt%
Cherry essence 12.5
MgCO
3 16.1
Citric acid 47.1
Malic acid 24.3
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this flavour compositions of 2.6g and the 200g hydration that contains 22g sugar also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the sabinene more than at least 10%.
Embodiment 13
Powdery flavour compositions produced according to the present invention: prescription:
Batching wt/wt%
Raspberry essence 12.5
MgCO
3 16.1
Citric acid 47.1
Malic acid 24.3
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this flavour compositions of 2.6g and the 200g hydration that contains 22g sugar also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the cinnamic acid more than at least 10%.
Embodiment 14
Powdery flavour compositions produced according to the present invention: prescription:
Batching wt/wt%
Flavoring apple essence 11.5
CaCO
3 22.8
Citric acid 43.3
Malic acid 22.4
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this flavour compositions of 2.6g and the 200g hydration that contains 22g sugar also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the ethyl isobutyrate more than at least 10%.
Embodiment 15
Powdery flavour compositions produced according to the present invention: prescription:
Batching wt/wt%
Orange flavor essence 11.5
CaCO
3 22.8
Citric acid 43.3
Malic acid 22.4
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this flavour compositions of 2.6g and the 200g hydration that contains 22g sugar also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the ethyl acetate more than at least 10%.
Embodiment 16
Powdery flavour compositions produced according to the present invention: prescription:
Batching wt/wt%
Orange flavor essence 11.5
CaCO
3 16.8
MgCO
3 6.0
Citric acid 43.3
Malic acid 22.4
1,, the dry powder blend device that disposes the blunt blade of stainless steel is housed in this blending tank with all batching weighings and put into the stainless steel blending tank.
2, then, batch mixes is even to outward appearance.
3, with this flavour compositions of 2.6g and the 200g hydration that contains 22g sugar also, form Aquo-composition with wet sour responsive type flavouring agent, edible organic acid component and edible divalent salts flavouring.
4, by this Aquo-composition of SPEM-GC/MS program analysis, and after 40 minutes, find, than containing same amount and same type material but do not contain the similar beverages of edible divalent salts component, contain the sabinene more than at least 10%.
Claims (10)
1, a kind of by or with the prolongation method of the local flavor storage life of the Aquo-composition of the sour responsive type flavouring agent flavouring that wets, it is characterized in that may further comprise the steps:
A) provide a kind of wet sour responsive type flavouring agent, the preferably wet sour responsive type flavouring agent of powdery;
B) provide a kind of edible organic acid component, preferably the edible organic acid component of powdery;
C) provide a kind of edible divalent salts component, preferably the edible divalent salts component of powdery;
D) make before said wet sour responsive type flavouring agent touches humidity or sour environment, said flavouring agent and said edible organic acid component and said edible divalent salts component are being merged.
2, the method for claim 1, it is characterized in that also comprising step: before adding said edible organic acid component and described edible divalent salts component to described wet sour responsive type flavouring agent, described edible organic acid component and described edible divalent salts component merged form salt.
3, the method for claim 1, it is characterized in that also comprising step: form the mixture of wet sour responsive type flavouring agent, powdery edible organic acid composition and powdery edible divalent salts component of powdery, and preferably make said mixture said mixture be formed pill or tablet before touching humidity or acid environment.
4, the method for claim 1, it is characterized in that also comprising step: said flavouring agent and said edible organic acid component and said edible divalent salts component are added in the Aquo-composition, preferably at first said edible organic acid component is added in the Aquo-composition, next said edible divalent salts component is added in the Aquo-composition, then said wet sour responsive type flavouring agent is added in the Aquo-composition.
5, the method for aforementioned claim, it is further characterized in that the flavouring agent that said wet sour responsive type flavouring agent is acid labile in the pH2.0-4.8 scope.
6, each method of aforementioned claim, it is further characterized in that said wet sour responsive type flavouring agent is to contain the flavouring agent that is selected from least a compound in monoterpene, aldehyde, terpene and the ester; Preferred said wet sour responsive type flavouring agent is to contain the flavouring agent that is selected from least a compound in sabinene, citronellal, citral, cinnamic acid, ethyl isobutyrate, ethyl acetate and composition thereof; First-selected said wet sour responsive type flavouring agent is to be selected from following flavouring agent:
A) orange, lemon, the female bitter orange of Lay, grape fruit,
B) apple, grape, pears, cherry,
C) watermelon, pineapple,
D) european cranberry, strawberry, juniper,
E) raspberry, European black berry,
F) nectarine, rheum officinale, plum,
G) passionfruit, Kiwi berry, raspberry; And
H) its mixture.
7, each method of aforementioned claim, it is further characterized in that said edible organic acid component is selected from: citric acid, malic acid, gluconic acid, adipic acid, lactic acid, acetate, butanedioic acid, fumaric acid, pyruvic acid, malonic acid, maleic acid and composition thereof; Or be selected from organic acid optical isomer of malic acid, gluconic acid, lactic acid and composition thereof; Preferably, said edible organic acid is selected from citric acid, malic acid and composition thereof.
8, each method of aforementioned claim, it is further characterized in that said edible divalent salts component is selected from calcium salt or magnesium salts; Preferred said edible divalent salts component is selected from calcium carbonate, calcium hydroxide, calcium oxide, calcium gluconae, calcium fumarate, calcium lactate, calcium dihydrogen phosphate, calcium monohydrogen phosphate, tricalcium orthophosphate, calcium chloride, calcium sulfate, magnesium carbonate, magnesium hydroxide, magnesia, magnesium sulfate, magnesium chloride, magnesium citrate and composition thereof; First-selected said divalent salts is selected from: calcium carbonate, calcium hydroxide, calcium oxide, calcium dihydrogen phosphate, calcium monohydrogen phosphate, tricalcium orthophosphate, calcium chloride, calcium sulfate and composition thereof.
9, each method of aforementioned claim, it is further characterized in that the mol ratio of said edible divalent salts component and said edible organic acid component is 1: 1-1: 4; Preferably, the cation of said edible divalent salts component is selected from calcium or magnesium, and has the said cation of q.s, in the time of in adding Aquo-composition to, element calcium, magnesium or its mixture of 0.02wt% at least is provided for said Aquo-composition; Preferred 0.03wt% is to element calcium, magnesium or its mixture of about 1.5wt%; First-selection, the element calcium of the about 0.6wt% of about 0.05wt%-, magnesium or its mixture.
10, a kind of wet sour responsive type flavour compositions is characterized in that said composition contains:
A) a kind of wet sour responsive type flavouring agent; Preferred said wet sour responsive type flavouring agent is to contain the flavouring agent that is selected from least a compound in monoterpene, aldehyde, terpene and the ester; More preferably, said wet sour responsive type flavouring agent is to contain the flavouring agent that is selected from least a compound in sabinene, citronellal, citral, cinnamic acid, ethyl isobutyrate, ethyl acetate and composition thereof;
B) a kind of edible organic acid component; Preferred said edible organic acid is selected from: citric acid, malic acid, gluconic acid, adipic acid, lactic acid, acetate, butanedioic acid, fumaric acid, pyruvic acid, malonic acid, maleic acid and composition thereof; Or be selected from organic acid optical isomer of malic acid, gluconic acid, lactic acid and composition thereof; First-selection, said edible organic acid is selected from citric acid, malic acid and composition thereof; With
C) a kind of edible divalent salts component, preferred said edible divalent salts is selected from calcium salt or magnesium salts; More preferably, said edible divalent salts component is selected from calcium carbonate, calcium hydroxide, calcium oxide, calcium gluconae, calcium fumarate, calcium lactate, calcium dihydrogen phosphate, calcium monohydrogen phosphate, tricalcium orthophosphate, calcium chloride, calcium sulfate, magnesium carbonate, magnesium hydroxide, magnesia, magnesium sulfate, magnesium chloride, magnesium citrate and composition thereof; First-selection, said divalent salts component is selected from: calcium carbonate, calcium hydroxide, calcium oxide, calcium dihydrogen phosphate, calcium monohydrogen phosphate, tricalcium orthophosphate, calcium chloride, calcium sulfate and composition thereof; Preferably, the cation of said edible divalent salts component is selected from calcium or magnesium, and has the said cation of q.s, in the time of in adding Aquo-composition to, element calcium, magnesium or its mixture of 0.02wt% at least is provided for said Aquo-composition; Preferred 0.03wt% is to element calcium, magnesium or its mixture of about 1.5wt%; First-selection, the element calcium of the about 0.6wt% of about 0.05wt%-, magnesium or its mixture,
The mol ratio of wherein edible divalent salts component and edible organic acid component is preferably 1: 1-1: 4; And said wet sour responsive type flavour compositions is pulvis or tablet preferably.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US15680599P | 1999-09-30 | 1999-09-30 | |
| US60/156,805 | 1999-09-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1377237A true CN1377237A (en) | 2002-10-30 |
Family
ID=22561165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00813711A Pending CN1377237A (en) | 1999-09-30 | 2000-09-27 | Method for extending the flavor shelf life of aqueous compositions flavored with moisture and acid sensitive flavors and flavor compositions having extended flavor shelf lives |
Country Status (9)
| Country | Link |
|---|---|
| EP (1) | EP1215971A1 (en) |
| JP (1) | JP2003510058A (en) |
| CN (1) | CN1377237A (en) |
| AU (1) | AU7618800A (en) |
| BR (1) | BR0014672A (en) |
| CA (1) | CA2383995A1 (en) |
| MX (1) | MXPA02003148A (en) |
| WO (1) | WO2001022836A1 (en) |
| ZA (1) | ZA200201893B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101394757B (en) * | 2006-03-06 | 2013-06-19 | 可口可乐公司 | Methods and apparatuses for making compostitions comprising an acid and an acid degradable component and/or compositions comprising a plurality of selectable components |
| CN105747270A (en) * | 2014-07-28 | 2016-07-13 | 邹玉华 | Electronic cigarette liquid and preparation method thereof |
| CN109996453A (en) * | 2016-04-14 | 2019-07-09 | 马斯公司 | For adjusting the active compound of adjusting calcium-sensing receptor of savoury taste and containing the pet food of the compound |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8853262B2 (en) * | 2007-02-14 | 2014-10-07 | Scientific Food Solutions, Llc | pKa buffered vitamin C composition and method |
| US8162176B2 (en) | 2007-09-06 | 2012-04-24 | The Coca-Cola Company | Method and apparatuses for providing a selectable beverage |
| US8293299B2 (en) | 2009-09-11 | 2012-10-23 | Kraft Foods Global Brands Llc | Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable Concentrated liquids |
| JP2011152095A (en) * | 2010-01-28 | 2011-08-11 | House Foods Corp | Method for improving apple flavor of apple flavor food composition |
| US11013248B2 (en) | 2012-05-25 | 2021-05-25 | Kraft Foods Group Brands Llc | Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB883169A (en) * | 1958-09-05 | 1961-11-22 | Henry Brout | Dry effervescent concentrate |
| GB1024408A (en) * | 1964-10-30 | 1966-03-30 | Sandoz Products Ltd | Improvements in or relating to beverage concentrates |
| US3939289A (en) * | 1973-04-02 | 1976-02-17 | General Foods Corporation | Dry carbonation source for a beverage concentrate and method of preparing the same |
| EP0040654B1 (en) * | 1980-05-20 | 1984-04-18 | Vitapharm Pharmaceutical Pty Ltd. | Electrolyte drink concentrate |
| GR77674B (en) * | 1981-09-14 | 1984-09-25 | Philip Morris Inc | |
| CA1226160A (en) * | 1984-06-15 | 1987-09-01 | Fouad Z. Saleeb | Method for fixing food ingredients on a magnesium salt substrate |
| AU4597293A (en) * | 1992-06-30 | 1994-01-24 | Procter & Gamble Company, The | Effervescent calcium supplements |
| EP0993302B1 (en) * | 1997-06-23 | 2006-11-02 | Naturex Inc. | Storage stable, citrus-flavored compositions comprising plant extracts |
-
2000
- 2000-09-27 CN CN00813711A patent/CN1377237A/en active Pending
- 2000-09-27 MX MXPA02003148A patent/MXPA02003148A/en unknown
- 2000-09-27 JP JP2001526060A patent/JP2003510058A/en not_active Withdrawn
- 2000-09-27 AU AU76188/00A patent/AU7618800A/en not_active Abandoned
- 2000-09-27 EP EP00965474A patent/EP1215971A1/en not_active Withdrawn
- 2000-09-27 CA CA002383995A patent/CA2383995A1/en not_active Abandoned
- 2000-09-27 BR BR0014672-2A patent/BR0014672A/en not_active IP Right Cessation
- 2000-09-27 WO PCT/US2000/026514 patent/WO2001022836A1/en not_active Application Discontinuation
-
2002
- 2002-03-07 ZA ZA200201893A patent/ZA200201893B/en unknown
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101394757B (en) * | 2006-03-06 | 2013-06-19 | 可口可乐公司 | Methods and apparatuses for making compostitions comprising an acid and an acid degradable component and/or compositions comprising a plurality of selectable components |
| CN105747270A (en) * | 2014-07-28 | 2016-07-13 | 邹玉华 | Electronic cigarette liquid and preparation method thereof |
| CN109996453A (en) * | 2016-04-14 | 2019-07-09 | 马斯公司 | For adjusting the active compound of adjusting calcium-sensing receptor of savoury taste and containing the pet food of the compound |
Also Published As
| Publication number | Publication date |
|---|---|
| BR0014672A (en) | 2002-06-11 |
| EP1215971A1 (en) | 2002-06-26 |
| JP2003510058A (en) | 2003-03-18 |
| CA2383995A1 (en) | 2001-04-05 |
| ZA200201893B (en) | 2002-12-24 |
| WO2001022836A1 (en) | 2001-04-05 |
| AU7618800A (en) | 2001-04-30 |
| MXPA02003148A (en) | 2002-09-30 |
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