EP4064859A1 - Produits particulaires et procédé de production de ce dernier - Google Patents

Produits particulaires et procédé de production de ce dernier

Info

Publication number
EP4064859A1
EP4064859A1 EP20811331.6A EP20811331A EP4064859A1 EP 4064859 A1 EP4064859 A1 EP 4064859A1 EP 20811331 A EP20811331 A EP 20811331A EP 4064859 A1 EP4064859 A1 EP 4064859A1
Authority
EP
European Patent Office
Prior art keywords
binder
particles
vegetable
products
group
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
EP20811331.6A
Other languages
German (de)
English (en)
Inventor
Jenny Weissbrodt
Alexander Diring
Christopher Sabater
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 EP4064859A1 publication Critical patent/EP4064859A1/fr
Pending legal-status Critical Current

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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/46—Spray-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/04—Concentration, evaporation or drying by spraying into a gas stream
    • A23C1/05—Concentration, evaporation or drying by spraying into a gas stream combined with agglomeration granulation or 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/30—Meat extracts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
    • A23L2/102—Spray-drying
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D1/00—Evaporating
    • B01D1/16—Evaporating by spraying
    • B01D1/18—Evaporating by spraying to obtain dry solids
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/231—Pectin; Derivatives thereof
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/50—Fluidised-bed drying
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain

Definitions

  • the present invention relates to a method for producing an agglomerated, particulate product containing one or more flavoring and / or odorous substances.
  • the shelf life of the particulate product is significantly improved, and the flavoring and / or odorous substance (s) are protected, in particular, from oxidation.
  • the present invention also relates to particulate products containing one or more flavoring and / or odorous substances, preferably produced by a method according to the invention, and the use of certain substances to improve the shelf life of particulate products containing one or more flavoring and / or odorous substances.
  • particles with active ingredients is of great importance for applications in the food and luxury food sector as well as in the pharmaceutical industry.
  • instant products are usually in the form of a dry powder and flavor particles are used in tea bags or spice mixes.
  • a particulate form can also be advantageous for processing active ingredients in pharmaceuticals.
  • the active ingredients should be incorporated into the particles in such a way that they are not broken down and are not released before end use.
  • EP0705062B1 relates to a method for producing agglomerated powder of a milk product, for example baby food, wherein a concentrated liquid is first atomized and agglomerated in a drying chamber. The agglomerated particles are then taken up in an internal fluidized bed and finally transferred to an external fluidized bed. The powder thus obtained is divided by feeding one part back into the drying chamber, while water is atomised over the other part in order to agglomerate the product further.
  • GB 1167692A describes a method in which particles are sprayed in a fluidized bed with an agglomeration agent which wets the particles and thereby allows them to adhere to one another.
  • the method can be used in particular on foods such as sugar, flour, milk powder or starch, and water, sugar solutions or condensed milk, for example, are used as agglomeration agents.
  • AU2007336516B2 discloses a method for producing agglomerates by fluidized spray drying, wherein larger particles are separated off and dust that has not yet agglomerated is returned to the drying chamber for further agglomeration by an air stream.
  • the method is advantageously used for the production of medicaments which contain poorly soluble active ingredients.
  • the active ingredient is, for example, spray-dried together with a polymer as a carrier.
  • Flavorings are used in particle form in numerous foods and luxury foods. In the production of such aroma particles, certain requirements for the size distribution, as well as the mechanical stability of the particles and the storage stability must usually be met.
  • EP1064856B1 describes a method for producing microcapsules containing active ingredients, such as flavorings, in a matrix.
  • the process includes several stages, with the active ingredients initially in an emulsion or Suspension with at least one low molecular weight carbohydrate or polyalcohol and a film-forming component are spray-dried and then transferred to a fluidized bed and dried further.
  • a method is known from EP3117720A1 in which powdery particles of a certain minimum size are produced.
  • a device used in the method according to EP3117720A1 is shown in FIG. The method comprises the steps
  • EP3117720A1 which is attached at the bottom of the fluidized bed (B), is sprayed with a binder liquid, the particles being kept constantly in motion and whirled up during production.
  • the method described in EP3117720A1 can be used for the production of flavor particles.
  • particles produced according to the method were stored in the climatic cabinet for a period of 144 h and the increase in weight of the particles due to the hygroscopicity was determined.
  • EP3117720A1 does not deal with the storage stability of the aroma particles and in particular the stability of the aroma over several months.
  • the object of the present invention was to provide aroma particles and a method for their production, the aroma particles being intended to be suitable for use in food and luxury goods.
  • the particles should have a suitable size, be stable against abrasion and have a low dust value and good flowability, ie not easily clump together.
  • a further object of the present invention was that the aroma particles can be produced in an efficient process and have a high storage stability, preferably over several months to years.
  • the flavoring substances should not be released prematurely and should be protected from oxidation.
  • the binder (s) is or are used in total in a concentration of 10 to 30% by volume, preferably 10 to 20% by volume, in aqueous solution, steps (i) and (ii) taking place simultaneously and the particles in the drying chamber constantly kept in motion and agglomerated, and wherein the aqueous solution of the binder or binders does not contain any flavoring and / or odorous substances.
  • the method described above is preferably a continuous process in which agglomerates that have reached a certain size are continuously removed from the drying chamber without interrupting the process.
  • the particles are kept in constant motion in the drying chamber and are whirled up and / or circulated. This ensures that smaller particles and dust are continuously wetted with binding agent and then with a high degree of probability collide with other particles and agglomerate further. Individual particles coated with binder are not produced due to the frequent collision of particles wetted with binder, but rather loose agglomerates with a porous one Structure.
  • the method according to the invention can advantageously be carried out in a spray drying chamber with an integrated fluidized bed, without the need for a transfer to another device. Possibilities for separating those particles that have agglomerated to the desired size, as well as effective wetting with binder and the circulation of the particles are described in EP3117720A1.
  • the process according to the invention is preferably carried out in a spray-drying agglomeration device as disclosed in EP3117720A1.
  • a particulate product is to be understood as any product which consists of particles.
  • a particulate product is a granulate or a powder.
  • a particulate product can also contain or consist of agglomerated particles.
  • the selection and composition of the binder play a decisive role in stabilizing the flavor and / or odorous substance (s) in the agglomerated particles.
  • concentrations 10 to 30%, preferably 10 to 20%, particularly good results are achieved.
  • concentration of the binder determines the drying speed of the binder on the surface of the particles to be agglomerated.
  • the choice of binding agent can also control how strongly the particles “stick together” in the process. The higher molecular weight the binder, the slower it dries; If it is then used in too high a concentration, the fluidized bed can collapse, as the particles stick together so quickly or strongly that the existing air flow can no longer fluidize and dry them.
  • the choice of binder has a major influence on the stability and storage stability of the aroma particles.
  • the binders according to the invention flowable, non-cohesive, agglomerated particles with high bulk densities and low dust levels can be produced.
  • Single or multiple sugars and sugar alcohols are particularly suitable, it being particularly advantageous to use substances or mixtures which contain reducing groups, since these effectively protect the flavoring and / or odorous substance (s) from oxidation.
  • the storage stability of the aroma particles can thus be significantly improved.
  • the binder liquid that is used in step (ii) is made up about 10 to 30% and the feed amount is calculated on the basis of the feed amount of the spray emulsion used in step (i). For example, about 10 liters per 100 liters of spray emulsion Binding liquid fed in, or based on solids: for 50 kg of solids from the spray emulsion, about 1 kg of dry binder is sprayed.
  • Simple or multiple sugars include mono-, di-, oligo- and polysaccharides.
  • the simple and polysugars to be used according to the invention contain reducing groups, i.e. free aldehyde groups with reducing properties.
  • the single or multiple sugars with reducing groups or the mixtures thereof have a dextrose equivalent of at least 8, preferably at least 12, particularly preferably at least 18.
  • binder (s) is or are selected from the group consisting of sugar alcohols, in particular mannitol, mono-, di- and oligosaccharides with reducing groups or mixtures containing or consisting of mono-, di - and / or oligosaccharides with reducing groups, in particular glucose, mannose, galactose, maltose, lactose, cellobiose, and maltodextrin and polysaccharides with reducing groups, preferably vegetable gums, in particular gum arabic, tragacanth, gum ghatti, agar, carrageenan, guar flour and carubin.
  • sugar alcohols in particular mannitol
  • mono-, di- and oligosaccharides with reducing groups or mixtures containing or consisting of mono-, di - and / or oligosaccharides with reducing groups in particular glucose, mannose, galactose, maltose, lactose, cellobiose
  • the mono-, di- and oligosaccharides with reducing groups or the mixtures containing or consisting of mono-, di- and / or oligosaccharides with reducing groups preferably have a dextrose equivalent of at least 8, preferably at least 12, particularly preferably at least 18.
  • a combination of vegetable gum and modified starch is also in accordance with the invention as a binding agent.
  • binders With the preferred binders mentioned, it is possible to obtain particularly stable particles in which the odor and / or flavor substance or substances are not prematurely released or decomposed even after a prolonged storage period. Surprisingly, it has been found that reducing groups in the binder in particular provide effective protection against oxidation for the flavoring or odorous substances, although the binder was initially only used for agglomeration and the particles did not completely cover or seal. Further preferred is a method as described above in which the flavor and / or odor substance (s) is or are selected from the group of fruit flavors, in particular citrus flavors, meat, vegetable and spice flavors and meat, vegetable and spice extracts. Specific flavor and / or odor (s) are described below.
  • Citrus aromas are particularly sensitive to oxidation and are efficiently protected from oxidation by the binders mentioned.
  • the carrier material (s) is or are selected from the group consisting of maltodextrins, dextrins, starches, flours and fibers.
  • Fibers are insoluble fibers from the group of celluloses, modified celluloses, grain fibers (e.g. wheat or oats), fruit and vegetable fibers (e.g. apple, carrot, potato, pea or bamboo).
  • the fibrous materials preferably have typical particle sizes of 10-500 ⁇ m.
  • step i) an emulsion comprising one or more flavoring and / or odorant (s), one or more carrier (s) and at least one emulsifier is sprayed, preferably the Flavor and / or odor substance (s) are used in a ratio of 2: 1 to 1: 2, preferably 1.5: 1 to 1: 1.5 to the at least one emulsifier and / or wherein the taste and / or odor substance (s) (e) are used in a ratio of 1: 2 to 1: 4, preferably 1: 2.5 to 1: 3.5, to the carrier (s).
  • step i) an emulsion comprising one or more flavoring and / or odorant (s), one or more carrier (s) and at least one emulsifier is sprayed, preferably the Flavor and / or odor substance (s) are used in a ratio of 2: 1 to 1: 2, preferably 1.5: 1 to 1: 1.5 to the at least one emulsifier and / or wherein the taste and
  • a method as described above is further preferred in which the at least one emulsifier is selected from the group consisting of gum arabic, modified starches, proteins, in particular vegetable proteins, native or modified pectins and soluble fractions of soy polysaccharides.
  • a (spray) emulsion as used in step (i) preferably comprises 10 to 30% by weight, preferably 15 to 25% by weight of flavoring and / or odorous substances, 10 to 30% by weight, preferably 15 to 25% by weight Emulsifier and 40 to 80 wt.%, Preferably 50 to 70 wt.% Carrier. These substances are adjusted to a sufficient viscosity with water. The amount of water used for this corresponds approximately to the weight of the aforementioned components or a little less.
  • a method is also preferred in which the emulsion from step i) is used in a volume ratio of 5: 1 to 15: 1, preferably 8: 1 to 12: 1 to the binder solution from step (ii) and / or wherein the Solids in the emulsion from step (i) are used in a weight ratio of 30: 1 to 70: 1, preferably 40: 1 to 60: 1, to the solids in the binder solution from step (ii).
  • the present invention also relates to a particulate product, preferably manufactured or producible by a method as described above, wherein the product consists of particles comprising or consisting of a flavor and / or odor substance and one or more carrier (s), which with a binder are agglomerated, wherein the agglomerated particles have a porous structure and wherein the binder (s) is or are selected from the group consisting of single or multiple sugars with reducing groups and sugar alcohols or mixtures thereof, and wherein the binder (s) has no flavor - and / or contains or contain odorous substances.
  • the single or multiple sugars with reducing groups or the mixtures thereof have a dextrose equivalent of at least 8, preferably at least 12, particularly preferably at least 18.
  • the product according to the invention represents a loose aggregate of flavor and / or fragrance parcels.
  • the binding agent only covers the surface of the particles incompletely.
  • the product according to the invention differs from individual, coated particles which have an “onion structure” in which there is a core that is completely and evenly covered with one of the multiple layers of binding agent. Rather, the product according to the invention has a “grape structure” in which individual particles are glued to one another by the binding agent.
  • the product has a porous structure and is therefore readily and quickly dispersible or soluble in water, which is particularly advantageous for use in instant products.
  • the binder itself does not contain any flavoring and / or odorous substances, the flavoring or odorous substances are not evenly distributed over the agglomerate and are hardly present on the surface. As a result, they are effectively protected from oxidation by the binding agent. This is noteworthy insofar as the binder does not form a deposited layer on the surface of the particles, but merely glues them together. Surprisingly, however, it seems that the presence reducing groups on the surface is sufficient to protect the flavoring and / or odorous substances from oxidation.
  • FIG. 2 spray-dried particles with lemon aroma are shown, which were not agglomerated.
  • Figure 3 shows the same spray-dried particles that have been agglomerated with water. Although a structure similar to that of the products according to the invention (FIG. 4, agglomerated with gum arabic and FIG. 5, agglomerated with maltodextrin) has formed, the water does not provide any protection against oxidation.
  • a particulate product as described above is preferred, the binder or binders being selected from the group consisting of sugar alcohols, in particular mannitol, mono-, di- and oligosaccharides with reducing groups or mixtures containing or consisting of mono-, di - and / or oligosaccharides with reducing groups, in particular glucose, mannose, galactose, maltose, lactose, cellobiose, and maltodextrin and polysaccharides with reducing groups, preferably vegetable gums, in particular gum arabic, tragacanth, gum ghatti, agar,
  • Carrageenan, guar flour and carubine Carrageenan, guar flour and carubine.
  • the mono-, di- and oligosaccharides with reducing groups or the mixtures containing or consisting of mono-, di- and / or oligosaccharides with reducing groups preferably have a dextrose equivalent of at least 8, preferably at least 12, particularly preferably at least 18.
  • a particulate product as described above is furthermore preferably comprising or consisting of
  • the particulate product is 1 to 10% by weight, preferably 5 to 8% by weight.
  • % Binder based on the total weight of the product.
  • the product according to the invention is preferably produced by a method as described above.
  • the carrier substance (s) used in step (i) and / or the emulsifier are or comprise the same substances as the binders used in step (ii).
  • the particles produced therefore comprise a weight fraction of 65 to 89%, which corresponds to the sum of carrier substance (s), emulsifier and binder (s). If the carrier (s) and the emulsifier used in step (i) is / are other substances than the binders used in step (ii), the binder (s) is 1 to 10% by weight of the particles in front.
  • the carrier (s) being selected from the group consisting of maltodextrins, dextrins, starches, flours and fibers and / or the emulsifier being selected from the group consisting of gum arabic , modified starches, proteins, especially vegetable proteins, native or modified pectins and soluble fractions of soy polysaccharides.
  • a particulate product as described above produced or producible by a method as described above.
  • the agglomerated particles have
  • Product has a D50 value of 100 to 600 pm, preferably from 200 to 500 pm, particularly preferably from 300 to 400 pm.
  • the particle size and the particle size distribution of the product play a role in many applications.
  • the particles should be as uniform as possible and no larger agglomerates should stand out.
  • the flowability of the particulate product is an FFC value of 14 or less, preferably 12 or less.
  • Particulate products according to the invention with flow values of 14 or less or 12 or less are non-cohesive and preferably have good solubility. This property is particularly useful for powders and particles in
  • the food sector is important because it has a great influence on the end use and the area of application.
  • the particles obtainable in this way lead to an improved product quality.
  • the particles are preferably in a free-flowing, non-dusting form. Such particles are easy to dose, easier to process and can be used in a wide variety of areas.
  • the bulk density of the particulate product is at least 300 g / L, preferably at least 400 g / L.
  • the bulk density of the particulate product is more preferably in a range from 200 to 600 g / L, preferably 300 to 500 g / L.
  • a higher bulk density means that the particles have a stable core and thus a higher stability, in particular with regard to abrasion.
  • the choice of binder has a direct influence on the bulk density, since good binders improve the cohesion of the agglomerated particles and thus their stability.
  • the binders used according to the invention are advantageously also those which enable bulk densities as indicated above.
  • Particulate products according to the invention with dust values of 13 or less, preferably 12 or less, represent particularly stable agglomerates which can advantageously be filled, stored and transported without abrasion and dust formation occurring.
  • the correct choice of binder is of crucial importance and it has been shown that the binders to be used according to the invention meet the necessary requirements in order to comply with the above-mentioned dust values.
  • the odor and / or flavor substance or substances is or are selected from the group consisting of fruit aromas, in particular citrus aromas, meat, vegetable and spice aromas and meat, vegetable and spice extracts.
  • the odor and / or flavor substances contained are incorporated in a stable manner and, in particular, protected from oxidation. This significantly improves storage stability and aromas that are sensitive to oxidation, such as citrus aromas, are kept stable for many months.
  • the odor and / or taste substances to be used according to the invention are in particular selected from the group consisting of acetophenone, allyl caproate, alpha-ionone, beta-ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl alcohol, benzyl benzoate, beta-ionone, butyl butyrate , Butylcaproate, butylidenephthalide, carvone, camphene, caryophyllene, cineole,
  • Acetic acid iso-amyl ester, butyric acid ethyl ester, butyric acid n-butyl ester, butyric acid ethyl ester, 3-methyl-butyric acid ethyl ester, n-hexanoic acid ethyl ester, n-
  • Penten-3-one 4-hydroxy-2,5-dimethyl-3 (2H) -furanone, guaiacol, 3-hydroxy-4,5-dimethyl-2 (5H) -furanone, 3-hydroxy-4-methyl- 5-ethyl-2 (5H) -furanone, cinnamaldehyde, cinnamon alcohol, methyl salicylate, isopulegol and (not explicitly mentioned here) stereoisomers, enantiomers, positional isomers, diastereomers, cis / trans isomers or epimers of these substances.
  • the present invention also relates to a product containing a particulate product as described above, selected from the group consisting of food and luxury goods, in particular hot and cold, alcoholic and non-alcoholic beverages, fruit and vegetable juice preparations, instant beverages, meat products, egg products, dairy products, products made from soy protein and other vegetable products
  • Protein sources products based on fat and oil or emulsions thereof, fruit and vegetable preparations, snacks, baked goods, confectionery, soups, sauces, spices and seasoning mixes, instant products, ready meals, semi-finished products, oral care products, pet foods and dietary supplements.
  • the particulate products according to the invention can be used in a large number of different products.
  • the products according to the invention include, in particular, baked goods, for example bread, dry biscuits, cakes, other pastries, sweets, for example chocolates, chocolate bar products, other bar products, fruit gums, hard and soft caramels, chewing gum, alcoholic or non-alcoholic beverages, for example coffee, tea, iced tea , Wine, beverages containing wine, Beer, beverages containing beer, liqueurs, schnapps, brandies, (carbonized) fruit-containing lemonades, (carbonized) isotonic drinks, (carbonized) soft drinks, nectars, spritzers, fruit and vegetable juices, fruit or vegetable juice preparations, instant drinks, for example Instant cocoa drinks, instant tea drinks, instant coffee drinks, instant fruit drinks, meat products, for example ham, fresh sausage or raw sausage preparations, spiced or marinated fresh or cured meat products, eggs or egg products ( Dry egg, egg white, egg yolk), cereal products, for example breakfast cereals, muesli bars, pre-cooked ready-to-eat rice products, milk products, for example milk beverages, butter
  • ketchup sauces, dried vegetables, frozen vegetables, pre-cooked vegetables, cooked vegetables, snacks, e.g. baked or deep-fried potato chips or potato dough products, extrudates based on corn or peanuts, products based on fat and oil or emulsions thereof, e.g. mayonnaise, tartar sauce, Dressings, other ready meals and soups (for example dry soups, instant soups, pre-cooked soups, spices, seasonings and especially seasonings), which are used, for example, in the snack sector.
  • the present invention also relates to the use of one or more substances selected from single or multiple sugars with reducing groups and sugar alcohols as binders to improve the storage stability of a particulate product containing one or more flavoring and / or odorous substances, in particular to improve the Oxidation stability of one or more flavoring and / or odorous substance (s) in a particulate product as described above, preferably produced or producible by a method as described above.
  • the single or multiple sugars with reducing groups or the mixtures thereof have a dextrose equivalent of at least 8, preferably at least 12, particularly preferably at least 18.
  • the substance (s) being selected or being selected from the group consisting of sugar alcohols, in particular mannitol, mono-, di- and oligosaccharides with reducing groups or mixtures containing or consisting of mono-, di- and / or oligosaccharides with reducing groups, in particular glucose, mannose, galactose, maltose, lactose, cellobiose, and maltodextrin and polysaccharides with reducing groups, preferably vegetable gums, in particular gum arabic, tragacanth, gum ghatti, agar, carrageenan, guar flour and carubin.
  • the mono-, di- and oligosaccharides with reducing groups or the mixtures containing or consisting of mono-, di- and / or oligosaccharides with reducing groups preferably have a dextrose equivalent of at least 8, preferably at least 12, particularly preferably at least 18.
  • the odor and / or flavor substance (s) is or are preferably selected from the group consisting of fruit aromas, in particular citrus aromas, meat, vegetable and spice aromas and meat, vegetable and spice extracts.
  • the use according to the invention of the selected binders in the production of particulate products containing one or more flavoring and / or odorous substances significantly increases the storage stability of the particulate products.
  • the multiple flavoring and / or odorous substance (s) are protected from oxidation by atmospheric oxygen and therefore remain stable even when stored for many months until the end use.
  • FIG. 1 shows a spray-drying agglomeration device as described in EP3117720.
  • (Z2) is the nozzle or atomizer construction
  • (H) is the weir (with the cap G)
  • (B) is the fluidized bed.
  • FIG. 2 shows spray-dried lemon-flavored particles which have not been agglomerated.
  • FIG. 3 shows spray-dried lemon-flavored particles which have been agglomerated with water.
  • FIG. 4 shows spray-dried lemon-flavored particles which have been agglomerated with 10% gum arabic.
  • FIG. 5 shows spray-dried particles with a lemon flavor which have been agglomerated with 30% maltodextrin DE8.
  • FIG. 6 shows cuvettes in which gum arabic of various origins and modified starches were tested for reducing properties with the Folin-Ciolteau reagent (see Example 3).
  • Cuvettes 1 and 2 contain gum arabic (Seyal lot 32)
  • cuvettes 3 and 4 contain gum arabic (Seyal lot 59)
  • cuvettes 5 and 6 contain gum arabic (Senegal lot 55)
  • cuvettes 7 and 8 contain modified starch (lot 70) .
  • Example 1 Shelf life of spray products with different binders
  • Standard recipes were selected which, due to the sensitivity of the aroma, have a comparatively short shelf life, or which enable new applications by extending the shelf life. Since citrus aromas are very sensitive to oxidation, citrus aromas were used here.
  • the formulation comprises about 20% flavor, 20% emulsifier and 60% carrier as solids. Modified starch or gum arabic was used as an emulsifier, and maltodextrins were used as carriers.
  • the spray products were agglomerated with various binder liquids at various concentrations.
  • the binder liquids are listed below:
  • the information DE 17-20 and DE 8-10 are the dextrose equivalents of the maltodextrin used.
  • Example 1 Since the descriptions of the panelists in Example 1 showed strong differences, which cannot be found in the classification “passed, failed”, a further test method was used in order to work out the differences further.
  • the stored samples which passed the test in example 1 were tasted against one another according to the Do D test method (degree of difference). In order not to overload the panelists, the tests had to be split up, as no more than 5 samples should be compared at the same time, otherwise the risk of the panelists becoming fatigued increases.
  • the task of the panelists was to describe the differences between the samples and the standard (STD) using the given terms. To confirm the results, the standard was also tasted as a sample. The fresh sample produced by spray drying without agglomeration was used as the standard. A small difference therefore means that the stored sample is very close to the fresh product, which suggests a good protective effect of the agglomeration carried out by means of the binding substance.
  • the percentages given relate to the proportion of panelists who came to the respective assessment.
  • the tasting was carried out with 0.2% of the sample on a test solution with sugar and citric acid.
  • the result shows that the stored samples contain lemon with the binder glucose
  • the protective effect of glucose and maltodextrin is possibly due to the reducing effect of sugar. It is, however, surprising that a reducing sugar applied to the outside of the particles has such an effect.
  • a reducing sugar applied to the outside of the particles has such an effect.
  • the binder liquid spreads particularly well and thus for a uniform coating of the particles a seal leads.
  • gum arabic has reducing groups, as can be seen in Example 3, and can thus contribute to oxidation stability.
  • the Folin-Cioltaeu reagent shows a color change from yellow to blue due to the reaction: Mo (VI) + e -> Mo (V).
  • 500 ⁇ l of 10% solution of gum arabic were shaken with +750 ml of Folin-Cioltaeu reagent, 750 gm of 8% Na2CO3 solution were added, shaken again and then stored in cuvettes for 2 h.
  • the cuvettes are shown in FIG. The darker the color of the solution, the stronger the reducing properties of the tested substance.
  • the cuvettes 1 and 2 contain gum arabic (Seyal lot 32), the cuvettes 3 and 4 gum arabic (Seyal lot 59), the cuvettes 5 and 6 gum arabic (Senegal lot 55) and the cuvettes 7 and 8 modified starch (lot 70). Modified starch shows only a slight color and therefore contains only a few reducing groups.

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  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
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Abstract

La présente invention concerne un procédé de production d'un agglomérat, un produit particulaire qui contient un ou plusieurs arômes et/ou substances odorantes. La durée de conservation du produit particulaire est considérablement améliorée et l'arôme ou les arômes et/ou les substances odorantes sont protégés d'une oxydation particulière par pulvérisation des produits avec certains liants. La présente invention concerne également des produits particulaires qui contiennent un ou plusieurs arômes et/ou substances odorantes, de préférence produits selon le procédé de l'invention, ainsi que l'utilisation de certaines substances pour améliorer la durée de conservation de produits particulaires qui contiennent un ou plusieurs arômes et/ou substances odorantes.
EP20811331.6A 2019-11-27 2020-11-25 Produits particulaires et procédé de production de ce dernier Pending EP4064859A1 (fr)

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DE1600333A1 (de) 1967-02-03 1970-06-04 Linde Ag Pneumatische Nachschmiereinrichtung fuer Stroemungsmaschinen
US5004595A (en) * 1986-12-23 1991-04-02 Warner-Lambert Company Multiple encapsulated flavor delivery system and method of preparation
US5124162A (en) * 1991-11-26 1992-06-23 Kraft General Foods, Inc. Spray-dried fixed flavorants in a carbohydrate substrate and process
DK75293D0 (da) 1993-06-24 1993-06-24 Anhydro As Fremgangsmaade og anlaeg til et agglomereret produkt
CN1330519A (zh) * 1998-12-18 2002-01-09 哈尔曼及赖默股份有限公司 包胶的风味料制剂和/或香料制剂
EP1064856B1 (fr) 1999-06-30 2005-04-06 Givaudan SA Mise en capsules de substances actives
DE60012783T2 (de) * 1999-11-18 2005-08-11 Quest International B.V. Stabile, durch sprühtrocknung in einen kohlenhydratsubstrat hergestellte zubereitung und verfahren zu deren herstellung
MX2009006806A (es) 2006-12-22 2009-08-27 Vertex Pharma Secado por rocio fluidizado.
JP2012115205A (ja) * 2010-11-30 2012-06-21 Ogawa & Co Ltd 粉末香味料及びその製造方法
GB201112488D0 (en) * 2011-07-21 2011-08-31 Givaudan Sa Process and product
SG11201501828UA (en) * 2012-09-14 2015-04-29 Takasago Perfumery Co Ltd Flavouring composition for infusion beverages
EP3117720B1 (fr) 2015-05-29 2019-02-20 Symrise AG Particules d'agglomeration grances
EP3716790A1 (fr) * 2017-11-30 2020-10-07 Givaudan SA Particules stables séchées par pulvérisation et procédé pour les obtenir
US20190320698A1 (en) * 2018-04-20 2019-10-24 International Flavors & Fragrances Inc. Hydrolyzed pectin and useof the same

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WO2021104619A1 (fr) 2021-06-03
WO2021105183A1 (fr) 2021-06-03

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