EP3727010A1 - Composition pour produit alimentaire - Google Patents

Composition pour produit alimentaire

Info

Publication number
EP3727010A1
EP3727010A1 EP17835482.5A EP17835482A EP3727010A1 EP 3727010 A1 EP3727010 A1 EP 3727010A1 EP 17835482 A EP17835482 A EP 17835482A EP 3727010 A1 EP3727010 A1 EP 3727010A1
Authority
EP
European Patent Office
Prior art keywords
food composition
composition according
flavor
carbohydrate matrix
acid
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
Application number
EP17835482.5A
Other languages
German (de)
English (en)
Inventor
Jens-Michael Hilmer
Eric Gruber
Natalia KONYA
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Symrise AG
Original Assignee
Symrise AG
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Symrise AG filed Critical Symrise AG
Publication of EP3727010A1 publication Critical patent/EP3727010A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • 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
    • A23L27/72—Encapsulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • 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
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
    • 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
    • A61K9/0012—Galenical forms characterised by the site of application
    • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
    • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention is in the field of flavoring foods and relates to a food composition, a process for producing the food composition according to the invention, a food composition preparable by the process according to the invention, the use of the food composition and products comprising the food composition according to the invention.
  • the focus of the present invention is to obtain a food composition having a high flavor and flavor load and a coincident and congruent release of flavor and flavor.
  • aromas can enhance, strengthen, round off the flavor or make it unique and distinctive.
  • the aroma originating from a particular source eg a fruit
  • the sensory overall impression of a food is determined by odorants or flavorings on the one hand and flavorings on the other hand.
  • the taste sensations perceived through the tongue include sweet, sour, salty, bitter and umami.
  • Flavors are perceived by the olfactory senses in the mouth and throat, not by the tongue. When chewing, flavors and aromas are simultaneously perceived and reinforce each other. Aromas and flavors are perceived together and evaluated in the brain. For example, there is no strawberry taste; we feel a mixture of flavors that remind us of strawberries along with a mix of sweet and slightly sour taste. Ultimately, the simultaneous interaction of flavors and flavors determines whether a food tastes good or not.
  • EP 1 214 892 A1 discloses a moisture and oxygen stable composition
  • a moisture and oxygen stable composition comprising inert core particles partially or completely coated with at least one active compound encapsulated in a carbohydrate matrix.
  • the carbohydrate matrix comprises 5 to 70% by weight of high molecular weight film-forming carbohydrate, 5 to 30% by weight of mono-, di- and trisaccharides, and 10 to 30% by weight of maltodextrin, based on the total weight of the carbohydrate -Matrix.
  • the inert core particles may be selected from edible materials, for example, plant particles, crystal products such as sugar crystals and salt crystals, fibers such as organic and artificial fibers, plant seeds, etc. However, there is no teaching of coincidental and congruent release of flavorings in the Composition.
  • EP 1 537 791 A1 describes composite particles which have been successively coated with two different components which, when dissolved in water, cause two different successive changes in foods.
  • the composite particles comprise a core and a shell, each comprising an optically and / or organoleptically modifying component.
  • the organoleptic modifying ingredients are flavorants, flavor enhancers, flavor precursors, or the like.
  • Exemplified are composite particles comprising core citric acid particles which are spray-coated with an aqueous solution containing 40% maltodextrin, 2% strawberry flavor and 0.2% dye. Subsequently, a second layer of gum arabic is applied for inerting.
  • EP 0 859 554 A1 discloses a process for producing granules, in which a flavoring or fragrance emulsion is sprayed in submerged core material fluidized in a fluidized bed.
  • the core material is a carbohydrate, eg a sugar such as glucose, lactose, sucrose, starch or degraded starch, or a sugar alcohol such as isomalt, or pectin, hydrolysed vegetable protein etc.
  • the carrier material for the spray emulsion is chemically modified starch, degraded starch such as maltodextrins , natural resins, exudates such as gum arabic, gelatin or plant extracts such as carragenan or alginates in water or water / alcohol mixtures.
  • the aim of the present invention was to provide a food composition, on the one hand has a high load of flavorings and flavors and on the other hand, a coincident and congruent Sensorikverlauf of flavors and flavors is feasible, so that the food to be flavored food and an authentic and rounded taste, for example, fruit taste.
  • a first subject of the present invention relates to a food composition
  • a food composition comprising:
  • the wrapper comprises a carbohydrate matrix in which at least one flavoring agent is included, and the carbohydrate matrix comprises at least one sugar alcohol contained in an amount of 0.1 to 30% by weight, preferably 0.1 to 20% by weight. -%, based on the total weight of the carbohydrate matrix, is present.
  • Another object of the present invention relates to a method for producing the food composition, comprising the steps:
  • step (ii) applying the emulsion provided in step (i) to the core component by means of spray coating;
  • an article of the present invention relates to a food composition, preparable or prepared by the production process according to the invention above.
  • a further aspect of the present invention relates to the use of the food composition according to the invention for flavoring or reconstituting the flavor of foods, food supplements, beverage keprod kt, semi-finished products, oral hygiene products, cosmetic or pharmaceutical products or products for animal nutrition.
  • the present invention relates to foods, dietary supplements, beverage products, semi-finished products,
  • Figure 1 is a schematic representation of the structure of the food composition according to the invention.
  • Figure 2 is a schematic representation of the structure of an alternative embodiment of the food composition according to the invention.
  • FIG. 3 is a diagram of the sensor characteristic of a food composition according to the invention.
  • FIG. 4 is a diagram of the sensor characteristics of a food composition not according to the invention.
  • FIG. 5 is a diagram of the sensor characteristic of a food composition not according to the invention.
  • the present invention relates to a food composition 1 comprising:
  • the wrapper comprises a carbohydrate matrix in which at least one flavoring agent is included, and the carbohydrate matrix comprises at least one sugar alcohol, in an amount of 0.1 to 20% by weight, based on the total weight of the carbohydrate matrix , is present.
  • the core component 2 of the food composition according to the invention comprises at least one flavoring ingredient selected from the group consisting of fruit acids, ascorbic acid, menthol and NaCl or KCl.
  • fruit acids is a collective term for those occurring in fruits organic hydroxycarboxylic acids and dicarboxylic acids.
  • Fruit acids and their salts are used in large quantities as an acidulant of foods.
  • the fruit acids are selected from the group consisting of: malic acid, citric acid, fumaric acid, gluconic acid, glycolic acid, ⁇ -hydroxycaprylic acid, mandelic acid, tartaric acid, oxalic acid and salicylic acid, as well as the enantiomers (D and L form) and the salts of aforementioned fruit acids, as well as lactate.
  • Citric acid is preferably used as the core constituent.
  • fruit acids or their salts are used either neat or in combination with each other or in combination with other ingredients to form the core ingredient.
  • fruit acids are used in accordance with the present invention.
  • Other raw materials suitable for the formation of the core constituent include menthol and menthol derivatives, as well as the salty salts NaCl and KCl.
  • Pretreatment of the fruit acids to Fier ein of the core component is not required.
  • the fruit acids or their salts are used in solid, crystalline form.
  • the above-mentioned crystals constituting the core component are individually coated with the cladding so that the core consists of a single crystal surrounded by the cladding (see FIG. 1).
  • the crystals become an agglomerate, i. an accumulation of crystals, which forms the core and which is then coated with the cladding (see Figure 2).
  • the fruit acids or salts thereof described above are used to achieve an acidic and thus refreshing taste and to round off the aromas, because only the acids bring the aroma to the flavor development.
  • the food composition according to the invention is advantageously a high fruit acid concentration in the core feasible.
  • a loading of not more than 5 to 7% by weight is possible.
  • Fruit acid possible. With a higher fruit acid content, spray drying is no longer possible because of bonding.
  • the fruit acid content in the core is up to 99 wt .-%, preferably 40 to 60 wt .-% and most preferably at least 50 wt .-%, based on the total weight of the food composition.
  • the core component usually has an average particle size of 0.1 to 10 mm, preferably an average particle size of 0.4 to 1.2 mm, and most preferably an average particle size of 0.5 to 1.0 mm all 0.6 mm.
  • the core constituent consists of a citric acid crystal having an average particle size of 0.1 mm to 10 mm, preferably having an average particle size of 0.4 to 1, 2 mm and most preferably having an average particle size of 0 , 6 mm.
  • the wrapper 3 of the food composition of the invention surrounding the core 2 comprises a carbohydrate matrix.
  • the carbohydrate matrix of the casing of the food composition according to the invention comprises at least one flavoring agent and / or at least one flavoring.
  • Flavorings are chemically defined substances with aroma properties. In general, flavorings can be subdivided into two subcategories:
  • Synthetic flavors are created using synthetic methods. They are either nature-identical flavorings or artificial flavorings. The nature-identical flavors follow a model in nature and correspond in their molecular structure ebendiesem example, z. B. synthetically produced vanillin. Artificial flavors, on the other hand, have no role model in nature.
  • Natural flavorings are flavorings obtained through statutory physical (eg distillation and extraction), enzymatic or microbiological processes.
  • Starting materials for the Production may be of vegetable, animal or microbiological (eg yeast) origin; both the starting materials and the manufacturing processes are natural.
  • Flavors in turn, usually consist of several ingredients. These are flavoring constituents (flavorings, aroma extracts, thermally derived reaction flavors, smoke flavorings, flavor precursors, other flavors or mixtures thereof).
  • the at least one flavor or aroma according to the invention may also be a mixture of at least two flavors and / or flavors. Preferably, it is a mixture of at least three, four or more than five flavors and / or flavors. In most cases, aroma mixtures are a mixture of many flavors and / or aromas. This has the advantage that in this way the taste profile of the food composition according to the invention can be influenced.
  • an aroma usually also contains solvents or carriers in order to achieve a metering capability and meterability.
  • Suitable flavoring agents for the preparation of the food composition according to the present invention can be found, for example, in Steffen Arctander, "Fragrances” in “Perfume and Flavor Chemicals", Eigenverlag, Montclair, NJ 1969; H. Surburg, J. Panten, in Common Fragrance and Flavor Materials, 6th Edition, Wiley-VCH, Weinheim 2016.
  • esters saturated or unsaturated
  • examples include: esters (saturated or unsaturated) such as e.g. Ethyl butyrate, allyl capronate, benzyl acetate, methyl salicylate; organic acids (saturated and unsaturated) such.
  • the flavors used in the invention are selected from the group consisting of pineapple flavor, apple flavor, aronia aroma, citrus flavor, strawberry flavor, cherry flavor, vanilla flavor, passion fruit flavor, pear flavor, mango flavor, kiwi flavor, hibiscus flavor, elderberry flavor, vegetable flavorings such as For example, cucumber, carrot, asparagus, tomato, onion, celery, spinach, aromas of herbs such as dill, parsley, basil, mint, aromas of spices such as ginger, coffee and tea.
  • the flavoring and / or aroma is / are usually (optionally including solvents or carriers) in an amount of 0.01 to 30%, based on the total weight of the carbohydrate matrix, preferably in an amount of 10 to 20 %, based on the total weight of the carbohydrate matrix added.
  • the content of flavoring substance and / or aroma in the carbohydrate matrix can be increased by reducing the content of filler, for example maltodextrin.
  • the carbohydrate matrix comprises a sugar alcohol.
  • Sugar alcohols are used in the food industry as sugar substitutes as sweeteners; they are sweet but not cariogenic.
  • sugar in the carbohydrate matrix is known from the prior art: sugar increases the shelf life of the product due to a high oxygen barrier, on the one hand by protecting the volatile aroma substances from escaping and on the other hand against oxidation of the flavorings.
  • sugar alcohols also ensure a good shelf life, but have a lower hygroscopicity than sugar, in a carrier matrix in the present application have.
  • a carbohydrate matrix can be obtained.
  • both the flavorings in the carbohydrate matrix and flavorings of the core constituent of the food composition according to the invention can be released better.
  • this composition with sugar alcohol in the carbohydrate matrix leads to an improved coincidental, ie simultaneous taste perception of the flavor and the taste of the carbohydrate matrix Core component.
  • hygroscopic core materials such as citric acid can be effectively enveloped and build a moisture barrier, which nevertheless leads to a coincident and congruent release of the core material and the cladding.
  • a particularly intense and authentic sensory perception can be achieved.
  • the sugar alcohol used in the invention is selected from the group consisting of mannitol, isomalt, lactitol, sorbitol, xylitol, threitol, erythritol and arabitol.
  • Preferred sugar alcohol for the carbohydrate matrix is mannitol. Particular preference is given to using mannitol for the production of the carbohydrate matrix.
  • the sugar alcohol is contained in the carbohydrate matrix in an amount of 0.1 to 20 wt .-%, based on the total weight of the carbohydrate matrix.
  • the level of sugar alcohol is in the range of 1 to 10 weight percent, and most preferably in the range of 5 to 6 weight percent. Amounts of more than 30 wt .-% sugar alcohol in the carbohydrate matrix lead to a re-crystallization and thus to a clumping of the food composition.
  • the carbohydrate matrix also comprises at least one excipient into which the other constituents of the envelope are mixed.
  • the carrier is selected from the group consisting of polysaccharides, gums, mucilages, proteins and mixtures thereof.
  • the carrier is selected from the group consisting of chemically, physically or enzymatically modified starches, dextrans, alginates such as propylene glycol alginate, agar agar, modified celluloses such as methylcellulose, ethylcellulose, hydroxyethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, psyllium, fucellan , Xanthan gum, nutriose, gum arabic, acacia, ghatti, karaya, tragacanth, carrageenan, guar gum, locust bean gum, inulin, curdian, pectins such as low methoxypectin, gelatin, and mixtures thereof.
  • Gum arabic or gum is most preferred as the excipient Arabic mixed with other excipients. Owing to its structure, oily flavors or aromas are particularly readily emulsifiable in gum arabic.
  • the carriers listed above serve as carriers for the flavorings or flavors. They are distinguished by a high degree of binding of aroma substances, a good retention capacity for aroma substances, outstanding solubility, a low viscosity at a high solids content, as emulsion stabilizers in the preparation of the food composition according to the invention and their broad use in foods.
  • Some of the above Carriers, for example gum arabic, are at the same time also thickeners or gel formers. These properties make the present components particularly suitable for the preparation of the food composition according to the invention.
  • the object of the carriers is to provide the best possible protection of the flavors or aromas in the carbohydrate matrix, in order to ensure maximum shelf life of the food composition. This is done on the one hand by the high binding of flavors in the matrix, whereby flavor losses during the Manufacturing process can be minimized. At the same time a high loading of the carbohydrate matrix with flavorings or flavors is possible. On the other hand, a high retention capacity of the carriers maximizes the retention of the volatile aromas during storage, thereby ensuring a high recovery of the flavorings. As emulsion stabilizers you ensure an even distribution of the flavors or aromas in the carbohydrate matrix.
  • the proportion of carrier substance is 5 to 40 wt .-%, preferably 10 to 20 wt .-%, based on the total weight of the carbohydrate matrix. Particularly advantageous is a ratio of carrier to flavor of 1: 1, plus / minus 10% deviation in both directions has been found.
  • the release of the flavoring substances and flavorings from the food composition according to the invention can be controlled or influenced by the selection and the content of the excipients and the properties associated therewith For example, by reducing or increasing the proportion of gel-forming or thickening T rägerstoffen such as gum arabic. A reduction in gel-forming excipients such as gum arabic leads to a faster dissolution of the carbohydrate matrix. Increasing the gel-forming carrier content leads to a slower release of the flavorings and flavorings, resulting in a so-called "longlasting" effect. Such a "Longlasting" effect is desirable in chewing gum or chewy candy, in which the taste impression is to last for a longer period of time.
  • the carbohydrate matrix further comprises a film-forming component.
  • a film-forming component maltodextrins and dextrins have been found in the preparation of the food composition according to the invention, as they increase the involvement of the flavorings or flavors in the carbohydrate matrix and ensure their uniform dispersion in the carbohydrate matrix.
  • resistant dextrin can be used instead of maltodextrins as a filler.
  • Maltodextrin, dextrin or glucose syrup is a water-soluble carbohydrate mixture prepared by hydrolysis of starch and is a mixture of monomers, dimers, oligomers and polymers of glucose. Depending on the degree of hydrolysis, the percentage composition differs. This is described by the dextrose equivalent.
  • maltodextrins, dextrins or glucose syrups made from wheat, corn, potatoes, rice, peas, soy, lupines or tapioca and their dextrose equivalent are between 2 and 30, preferably between 8 and 20 and most preferably between 18 and 20 lies.
  • maltodextrin or (resistant) dextrin has the consequence that it can be used to reduce the proportion of other carriers in the carbohydrate matrix.
  • the proportion of gum gum arabic on the carbohydrate matrix can be reduced, resulting in faster dissolution of the shell matrix. This is desirable because rapid dissolution of the shell matrix accelerates the release of flavor and, at the same time, the flavor of the Core component can be perceived. In general, therefore, a low proportion of gel-forming excipients is desirable.
  • the proportion of the film-forming component such as maltodextrin or dextrin is 20 to 95 wt .-%, more preferably 35 to 65 wt .-% and most Favor ⁇ 51 wt .-%, based on the total weight of the carbohydrate matrix ,
  • the food composition according to the invention preferably the enclosure of the inventive
  • Food composition other ingredients selected from the group consisting of: food colorings, preservatives, antioxidants, acidity regulators, sweeteners, emulsifiers, stabilizers, thickeners, gelling agents, anti-caking agents, flavor enhancers, sweeteners, vitamins, buffers, plant extracts, aroma with modifying properties , authorized additives and food supplements.
  • Such components are known in the art.
  • FIGS. 1 and 2 are schematic representations of the food composition according to the invention.
  • the core consists of a single flavor particle, while in FIG. 2 the core consists of an agglomeration of flavor particles.
  • both the core ingredient and the carbohydrate matrix flavoring agent are co-incidentally released in an aqueous environment, thereby maximizing the flavor effect by releasing the core ingredient and the maximum flavor effect by releasing the aroma flavor from the carbohydrate Matrix coincidentally and congruently unfold.
  • a coincident and congruent sensor development can be realized which very well reflects the natural taste of a fruit and which, moreover, persists even in decay. This will avoid that When eating the aroma first and then sets the taste of acid, so flavorings or flavors and flavors can be perceived delayed in time.
  • the food composition according to the invention is thus characterized in that the maximum flavor effect by release of the core constituent and the maximum flavor effect by release of the aroma flavor from the carbohydrate matrix are coincident and congruent when exposed to an aqueous environment and optionally with chewing is consumed.
  • a coincidental and congruent taste effect is understood to mean that the curve of the sensor characteristic curve for the core constituent and the curve of the sensor characteristic curve for the flavor constituent of the food composition according to the invention deviate from each other by a maximum of 10% on the respective taste intensity scale on average, preferably maximally over all measuring times by 5%.
  • the intensity measurement should at no time differ by more than 20%, preferably 15%.
  • Tables 1 to 3 show the flavor evaluation as well as the acid rating of chewing gum samples over time. The flavoring information is given in the samples.
  • Sample 1 relates to a chewing gum prepared using the food composition of the invention entitled "Sour Strawberry flavor "was produced.
  • the preparation of the food composition called "Sour Strawberry Aroma” is as follows: Preparation of a flavor emulsion
  • citric acid crystals As a core component, 1000 g of citric acid crystals are coated with the aforementioned flavor emulsion.
  • the citric acid crystals are fluidized in the fluidized bed and then sprayed with the flavor emulsion by means of one or more nozzles. Due to the temperature prevailing in the fluidized bed below the melting or glass transition temperature of the essential emulsion constituents, the aqueous aroma emulsion is dried so that a coating layer forms around the citric acid crystals.
  • Sample 2 relates to a chewing gum comprising as flavoring ingredient strawberry flavor particles and additionally (separately) wax-coated citric acid (citric acid with 20% by weight carnauba wax).
  • citric acid with 20% by weight carnauba wax.
  • Table 5 the formulation in Table 5 below.
  • Citrocoat is a citric acid coated with 20% carnauba wax.
  • An aroma emulsion is prepared from
  • the aroma emulsion is processed by means of spray granulation with internal nucleation into particles with a mean grain size of 0.9 mm.
  • Block A is heated in a kneader to 50 ° C
  • Block B premixed and kneaded in the kneader
  • Block C premixed and homogeneously kneaded in the kneader
  • Block D added and distributed homogeneously.
  • the chewing gum is formed into strips.
  • Sample 3 relates to a chewing gum comprising as flavoring ingredient strawberry flavor particles and citric acid.
  • the chewing gum composition reference is made to the formulation in Table 6 below.
  • the chewing gum samples were prepared with the above-mentioned samples 1 to 3 at the same time.
  • the samples are coded in a randomized sequence, excluding disturbing influences such as color, noise and foreign odors in a sensor room on the same day.
  • the final result is determined by summing the individual results and then forming the arithmetic mean and is graphically represented in the form of a diagram.
  • the average aroma score and the average acid score over time are plotted in Figures 3 to 5 as intensities on a scale of 1 to 7.
  • Sample 2 Strawberry flavor particles, dosage 1, 0 wt .-% and wax-coated citric acid, dosage 0.59 wt .-% in chewing gum, s.o.
  • the sensory comparison of chewing gum samples 1 to 3 shows that in the chewing gum with the food composition according to the invention (sample 1: sour strawberry flavor: aroma-coated citric acid) the time course of sensory perception flavor (acid) and flavor (strawberry flavor) are congruent, while in the sensory evaluation the chewing gums containing the acid and flavor are separate (Sample 2: strawberry flavor particles plus wax-coated citric acid; and sample 3: strawberry Aroma particles plus citric acid), the time course of sensory perception of taste and aroma diverge.
  • sample 2 with wax-coated citric acid and the sample 1 with aroma-coated citric acid it is seen that it is further advantageous that the aroma is present in the shell.
  • Another object of the present invention is a process for the preparation of the food composition according to the invention, comprising the steps:
  • step (ii) applying the emulsion provided in step (i) to the core component by means of spray coating;
  • an emulsion is prepared from the ingredients for the carbohydrate matrix, the sugar alcohol, and the flavoring with water.
  • the emulsion thus prepared is applied by means of a spray-coating process, preferably in the fluidized bed, to the core constituents by coating.
  • the core components are moved in the fluidized bed and sprayed with the emulsion.
  • the aqueous solvent of the emulsion evaporates and the solid contained therein forms the coating.
  • the coating can be carried out in the top-spray, tangential-spray, bottom-spray-process, in the so-called "spouted bed” process or in the rotor process.
  • the process according to the invention can be carried out batchwise or continuously.
  • the process according to the invention is preferably carried out continuously.
  • the loading of core constituents in the food composition according to the present invention in the process according to the invention is 99% by weight, preferably 40 to 60% by weight and most preferably at least 50% by weight, based on the total weight the
  • the spray coating in the fluidized bed is carried out at a temperature in the range of 2 to 200 ° C.
  • hot air with a gas inlet temperature of 200 ° C is supplied to the system.
  • the temperature of spray coating in the fluidized bed in the process of the invention is based on the melting point or glass transition temperature of the essential emulsion components.
  • spray coating is carried out in the fluidized bed at a temperature 5 ° C below the melting point or glass transition temperature of the emulsion components, i. in the case of citric acid in a temperature range of 40 to 90 ° C and more preferably in the range of 65 to 75 ° C.
  • the drying of the food composition according to the invention takes place during the manufacturing process, because otherwise a bonding of the particles would take place.
  • the drying of the food composition is carried out at a product temperature in the range of 20 ° C to 150 ° C, preferably in a temperature range of 45 to 55 ° C.
  • the food composition is prepared with an "Aeromatic Streal" at 80 ° C supply air temperature and a T rocknungs Kunststoffmenge of 80 m 3 / h.
  • the addition of the spray emulsion was carried out at a rate of 26 g / min.
  • the coating with the emulsion can be continued until the required particle size has been reached.
  • the loading of the core constituent with the carbohydrate matrix after the spray coating amounts to up to 80% by weight, based on the total weight of the food composition obtained by the spray-coating method.
  • the present invention also relates to a food composition obtainable by the method described above.
  • Flavor in the core and flavors dissolve at the same time; thus, a congruent sensor development can be realized which leads to a very realistic sensory perception of the fruit (fruit aroma with fruit acid), and which also persists in the decay of the taste impression;
  • the core components can be individually coated.
  • the food composition according to the invention can be used to prepare a food or beverage.
  • the food composition according to the invention is used for flavoring or reconstituting the aroma of foods, beverage substances, semi-finished products, oral hygiene products, cosmetic or pharmaceutical products or of products for animal nutrition.
  • the food composition according to the invention in effervescent and instant drinks, instant coffee, confectionery, sweets such as chewy candy, chewing gum, baked goods, muesli, Cereals, cereal bars, tea, fruit tea, dry soups, cornflakes, popcorn, pasta and rice.
  • sweets such as chewy candy, chewing gum, baked goods, muesli, Cereals, cereal bars, tea, fruit tea, dry soups, cornflakes, popcorn, pasta and rice.
  • Table 4 An example of this is the chewing gum composition according to Table 4.
  • Another object of the present invention are foods which comprise the food composition according to the invention.
  • the foodstuff preferably contains the food composition according to the invention in a range of 0.05 to 30 wt.%, Depending on the nature of the foodstuff and the degree of the desired flavor intensity in the final product.
  • Food composition is selected from the group consisting of effervescent powders and instant drinks, instant coffee, confectionery, sweets such as chewy candy, chewing gum, baked goods, cereals, cereals, muesli bars, tea, fruit tea, dry soups, cornflakes, popcorn, pasta and rice.
  • Neosorb (solution) sorbitol (solution)
  • Citrocoat is a citric acid coated with 20% carnauba wax.
  • Table 4 Exemplary recipe of a chewing gum

Abstract

L'invention concerne une composition de produit alimentaire, comprenant un ingrédient et un enrobage, l'enrobage comprenant une matrice hydrate de carbone dans laquelle est incluse une substance aromatique et ladite matrice hydrate de carbone comprend au moins un alcool de sucre. L'invention concerne en outre un procédé de fabrication de cette composition de produit alimentaire et l'utilisation dudit procédé.
EP17835482.5A 2017-12-22 2017-12-22 Composition pour produit alimentaire Pending EP3727010A1 (fr)

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US2956926A (en) 1958-09-23 1960-10-18 American Cyanamid Co Coated citric acid particles
US4515769A (en) * 1981-12-01 1985-05-07 Borden, Inc. Encapsulated flavorant material, method for its preparation, and food and other compositions incorporating same
EP0859554B1 (fr) 1995-10-27 2002-05-22 Givaudan SA Granules d'aromes
US5716652A (en) * 1996-10-02 1998-02-10 Wm. Wrigley Jr. Company Coated chewing gum products and methods of manufacturing same
WO1998023165A1 (fr) * 1996-11-27 1998-06-04 Wm. Wrigley Jr. Company Procede permettant de reguler la liberation de cafeine dans de la gomme a macher et gomme ainsi produite
RU2213487C2 (ru) * 1997-08-27 2003-10-10 Вм. Ригли Дж. Компани Сироп для покрытия жевательной резинки, способ создания покрытия на жевательной резинке, покрытая оболочкой жевательная резинка и эмульсия ароматизатора для покрытия жевательной резинки
ATE290324T1 (de) 2000-12-15 2005-03-15 Quest Int Eine feuchtigkeit- und sauerstoff-stabile zusammensetzung und verfahren zur herstellung
US8367111B2 (en) * 2002-12-31 2013-02-05 Aptalis Pharmatech, Inc. Extended release dosage forms of propranolol hydrochloride
WO2006127618A2 (fr) 2005-05-23 2006-11-30 Cadbury Adams Usa Llc Systeme de distribution destine a gerer la liberation d'au moins un ingredient dans un systeme de gomme a macher compressible
US7122215B2 (en) 2003-12-02 2006-10-17 Kraft Foods Holdings, Inc. Composite particles imparting sequential changes in food products and methods of making same
US20090150231A1 (en) 2005-05-23 2009-06-11 Cadbury Adams Usa Llc Package assembly for multi-modality functional ingredients in chewing gum compositions
WO2007019882A1 (fr) * 2005-08-16 2007-02-22 Symrise Gmbh & Co. Kg Capsules remplies sphériques revêtues sans soudure
WO2008151010A1 (fr) * 2007-06-01 2008-12-11 Cadbury Adams Usa Llc Compositions pour chewing-gum comportant un cœur et renfermant de la triacétine
ITMI20130686A1 (it) * 2013-04-24 2014-10-25 Perfetti Van Melle Spa Gomme da masticare
US20180070614A1 (en) * 2016-09-15 2018-03-15 Givaudan, S.A. Flavored beverages

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US20200329750A1 (en) 2020-10-22

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