MXPA02003148A - 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

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

METHOD FOR PROLONGING THE LIFE OF AQUAILS OF AQUEOUS COMPOSITIONS TO WHICH THEY HAVE BEEN TAUGHT FLAVOR WITH FLAVORS SENSITIVE TO HUMIDITY AND TO ACIDS AND COMPOSITIONS FLAVORS THAT HAVE PROLONGED YELLOW LIVES SUMMARY OF THE INVENTION The present invention is directed to a method for prolonging the shelf life of aqueous compositions which have been imparted flavor with moisture sensitive flavors and acids and compositions having flavors with prolonged shelf lives. When properly implemented, the embodiment of the method of the present invention delays the conversion of the flavoring compounds into less desirable compounds, thereby prolonging the shelf life of these flavoring compounds. In addition, when the flavoring compositions of the present invention are used to impart flavor to aqueous compositions, they contribute a shelf life of prolonged flavor to the aqueous composition.

BACKGROUND OF THE INVENTION It is common for aqueous compositions to contain flavor compounds sensitive to moisture and acids, which mask off unpleasant or off-flavor flavors.

Pl 9 another way increase the consumer's taste for the aqueous compositions. Unfortunately, many of the flavors employed in the aqueous compositions have flavors with a short shelf life, that by the time the aqueous compositions are consumed, the flavor of the composition has already been chemically transformed, to such an extent that the consumer does not enjoy all the benefit of the sabopzante compound. This especially occurs with beverages that are ready for consumption, in which it is possible that the flavoring compounds have been almost completely transformed when the beverage reaches the consumer. For example, references like "The Acid Catalyzed Hydration of Sabinene and alpha-Thujene"; Cooper, M.A .; Holden, C.M .; hittaker, D .; J.C.S. Perkin II, pp. 665-667 (1973), indicate that sabinene, a flavoring compound found in oils of citrus fruits, berries, juniper and vegetable seeds, for example, of black pepper, is transformed into l-terpinen-4-ol and others. terpinenos, in the presence of water or acids. The degradation of the flavor compounds sensitive to humidity and acids is pointed out indirectly by Japikse et al. In U.S. Patent No. 4,647,466, which discloses a process for the production of compositions with citrus flavors and aromas. Within the description of the patent, Japikse et al., Discloses Pl 9 compounds found in the juice, membrane and shell of oranges after they are processed. Among the compounds mentioned by Japikse et al. , is the terpineol, a decomposition product of the flavor of 5 orange. Although flavor components of fresh oranges are absent, for example, monoterpenes and sabinene, apparently Japikse et al. , does not recognize the loss of flavor that is associated with the rate of loss of monoterpenes and sabinene, nor does it offer a solution to the problem. The following brief summary of the attempts to preserve the flavoring compounds by retarding or avoiding their exposure to the aqueous compositions indicates that the solution to prolong the shelf life of the flavor of the compositions to which they have been subjected has not been discovered. 15 imparted flavor with flavor compounds sensitive to moisture and acids. Boskovic et al. , in United States Patent 5,124,162, discloses the encapsulation by spray drying of flavorings in a matrix of 20 carbohydrates. Although the flavors are protected against loss and chemical transformation while in the carbohydrate matrix, by exposing the flavor encapsulated in the carbohydrate matrix to an aqueous composition, the carbohydrate matrix dissolves rapidly 25 and thus exposes the flavorings to moisture and consequent chemical transformations. In United States Patent No. 5, 897, 897, Porzio et al., Show an encapsulated composition comprising a matrix of vitreous carbohydrates, a plasticizer and flavor oils, which is extruded by thermofusion to produce a vitreous matrix. As with the spray drying encapsulation technique, the extruded encapsulated composition readily dissolves when exposed to an aqueous composition, thereby promoting the subsequent chemical transformation of flavor compounds sensitive to moisture and acids. U.S. Patent No. 5,759,599, assigned to Givaudan Roure Flavors Corporation of Cincinnati, Ohio, shows a method for encapsulating emulsified flavor oils using a polymeric coating prepared by coacervation in water, which is cross-linked and then spray dried. . The capsules thus formed must be broken to release the flavoring compounds. Again, when the capsules are broken, the flavors are no longer protected against chemical transformation. In addition, the residue of the polymeric coating can give an unpleasant texture to the consumer, when the capsules are combined with an aqueous composition.

Pl 9 In U.S. Patent No. 5,939,117, Chen et al., Discloses a method for preserving fresh fruit, in which a solution comprising calcium ions, ascorbate ions or eritorbate ions and water, is applied to the surface of the fruit freshly cut, to prevent darkening and other type of decomposition. While this invention shows how to preserve the essential characteristics of fresh fruit, this invention does not show a method for prolonging the shelf life of the taste of an aqueous composition which has been imparted flavor with isolated sabotatory compounds sensitive to moisture and the acids. Furthermore, this invention does not identify the problem nor does it show the solution to protect flavor compounds sensitive to moisture and acids, against chemical transformation due to hydrolysis which occurs when the flavors are combined with an aqueous composition to form a product type drink. In summary, the technique has failed to recognize the problem to protect flavor compounds sensitive to moisture and acids against chemical transformation, when flavor compounds sensitive to moisture and acids combine with aqueous compositions. In the best case, the technique shows that the flavoring compounds' fr they can be retained by retarding or preventing their exposure to aqueous compositions. Since the technique does not seem to recognize the problem or show the solution to protect flavor compounds sensitive to moisture and acids against the chemical transformations that occur when the flavors are mixed with the aqueous compositions, the consumer and possibly the manufacturers of aqueous compositions which have been imparted flavor with flavor compounds sensitive to the 10 moisture and acids, you may ignore the advantages that are lost in respect to the taste. In short, the consumer is deprived of all the potential benefits of flavoring compounds. Consequently, there is a need for a method to prolong the shelf life 15 of the flavor of the aqueous compositions which have been imparted flavor with flavor compounds sensitive to moisture and acids and of flavoring compositions having flavors with prolonged shelf lives. The applicants have studied the process of The transformation of the flavor compounds sensitive to moisture and acids and their data indicate that the transformation processes are expressed by a logarithmic base 10 function of time and concentration, in which time zero is the point at which the flavoring compound 25 is exposed to moisture or acid. Surprisingly, Pl 9 Applicants have found that the shelf life of the taste of flavor compounds sensitive to moisture and acids can be prolonged by the addition of the combination of an edible organic acid and an edible divalent salt. Specific embodiments of the present invention include a novel method for extending the shelf life of flavor of flavor compounds sensitive to moisture and acids and novel flavoring compositions that have prolonged flavor shelf lives. In many cases, the shelf life of the taste of an aqueous composition imparted flavor with a flavor compound sensitive to moisture and acids can be prolonged up to 127 hours and at that time at least 10% of the compound Flavoring is still present when evaluated by the protocol identified as "Volatile in Beverages Analysis by Solid Phase Microextraction Gas Chromatography / SPME-GC / MS Mass Spectrometry". As a result, the consumer can enjoy the benefits of the taste, as planned by the manufacturer and due to the shelf life of the prolonged taste, the compositions imparted with powdered flavor that are hydrated by the consumer, They can store for a longer period of time. Therefore, it is an objective of this Pl 94 invention, to provide a method for prolonging the flavor shelf lives of aqueous compositions imparted flavor with flavor compounds sensitive to moisture and acids. Another objective of this invention is to provide flavoring compositions that have prolonged flavor shelf lives. These and other objectives will be apparent from the following detailed description.

SUMMARY OF THE INVENTION A method for prolonging the shelf life of the flavor of an aqueous composition imparted flavor with a flavor compound sensitive to moisture and acids, comprises the following steps: a) providing a flavor sensitive to moisture and acids, b) providing an edible organic acid component, c) providing an edible divalent salt component, d) combining the flavor and the edible organic acid component and the edible divalent salt component, prior to exposing the taste sensitive to moisture and acids, moisture or acids.

P149 A flavor composition sensitive to moisture and acids comprising a moisture and acid-sensitive flavor, an edible organic acid component and an edible divalent salt component, wherein the flavoring composition is in powder or tablet form .

DETAILED DESCRIPTION OF THE INVENTION DEFINITIONS In the sense used herein, the phrase "prolongs the shelf life of the taste of a flavor sensitive to moisture and acids" means that it preserves or prolongs the chemical identity of a flavor sensitive to moisture and acids while it is exposed to water or acid. As used herein, the term "moisture and acid sensitive flavor" refers to a flavor that can be transformed into less desirable compounds when exposed to damp or acidic environments. As used herein, it is understood that the "flavor shelf life" of a flavoring compound begins at the point at which the flavoring compound is combined with an aqueous composition. In the sense that is used in the present, the Pl 94 '*} J & - 10 The term "combine" refers to putting the components into intimate physical contact and includes non-exclusively processing methods such as mixing, milling, stirring and folding. It is understood that when the 5 components are "combined" the salt is formed. As used herein, the term "aqueous composition" refers to a composition of matter comprising at least 30% water, as determined by the Association of Analytical Chemists 10 (AOAC), "Official Methods of Analysis "(1990), 15th Ed., Methods, 950.27, AOAC, Arlington, Virginia. As used herein, "solid" refers to a substantially dry material, in powder or granular form, which can be reconstituted or diluted with water or other aqueous liquid, to form a premix or directly added in the form dry to an aqueous composition. In the sense that is used herein, the term "sabinene" refers to a monoterpene as defined by Adv. Food Research, Academic Press, New York (1970), Supplement 2, Kefford et al. (review). As used herein, the items "a" and "an" when used in a claim, for example, "an edible divalent salt" 25 or "an edible organic acid" refer to at least Pl 94 ! t í one of the components that are claimed or described. In the sense used herein, the term "salt", unless modified thereafter, refers to a compound having a cation and at least one anion. All percentages here are by weight, unless otherwise indicated.

MODALITIES OF THE METHOD The methods described herein have been shown to prolong the shelf life of the flavor of aqueous compositions which have been imparted flavor with flavors sensitive to moisture and acids. Specifically, the methods comprise the steps of: providing a flavor sensitive to moisture and acids, providing an edible organic acid component, providing an edible divalent salt component and combining the flavor and the edible organic acid component and the salt component edible divalent, before exposing the taste sensitive to humidity and acids, moisture or acids. An optional step comprises combining the edible organic acid component with the edible divalent salt component to form a salt, before adding the edible organic acid component and the divalent edible salt component to the moisture and acid sensitive flavor.

P1494 * 'S' An optional, but less preferred, optional step is to add the edible organic acid component and the edible divalent salt component, either pre-blended to form a salt or as separate components, and a moisture-sensitive flavor. and the acids, to an aqueous composition, before providing the consumer with the aqueous composition. Preferably, when the edible organic acid component, the edible divalent salt component and the moisture and acid sensitive flavor are added separately to the aqueous composition, first the edible divalent salt component is added to the aqueous composition, then the edible organic acid component and then the taste sensitive to moisture and acids. Even more preferably, when the edible organic acid component, the edible divalent salt component and the moisture and acid sensitive flavor are added separately to the aqueous composition, first the organic acid component is added to the aqueous composition. edible, then the edible divalent salt component and then the flavor sensitive to moisture and acids. Most preferably, the edible organic acid component, the edible divalent salt component and the moisture sensitive and acid sensitive flavor are added simultaneously to the aqueous composition.

P1494 The edible organic acid component, the edible divalent salt component and the moisture sensitive and acid sensitive flavor may be functional in a variety of forms, including non-exclusively, powders, liquids, liquid concentrates and premixes. However, since the moisture sensitive and acid sensitive flavors are sensitive to moisture and acids, it is preferred that the flavors be basically dry or encapsulated. What is most preferred is that the flavors are in the form of dry powder. It is preferred that the state of the edible organic acid component and the edible divalent salt component, either pre-blended to form a salt or the components separately, be in basically dry powder or a hydrated salt in equilibrium. When the edible organic acid component and the edible divalent salt component, either pre-blended to form a salt or the components separately and the taste sensitive to moisture and acids, are basically dry solids, the method may include the additional step which consists of forming tablets from the combined mixture of solids, before introducing the solids into an aqueous composition. Flavors whose taste shelf life can be extended by practicing the present invention, can be obtained from a natural source or can be produced synthetically and include, in a non-exclusive form, moisture sensitive flavors and to acids' * containing at least one compound selected from the group consisting of monoterpenes, aldehydes, terpenes and esters. Preferably, flavors whose flavor shelf life can be extended by practicing the method of the present invention include moisture and acid sensitive flavors containing at least one compound selected from the group consisting of sabinene, I citronellal, citral, cinnamic aldehyde, ethyl isobutyrate, ethyl acetate and mixtures thereof. Non-exclusive flavors examples whose flavor shelf life can be extended by practicing the method of the present invention, include those of: orange, lemon, lime, grapefruit, apple, grape, pear, cherry, watermelon, pineapple, cranberry, strawberry, juniper, raspberry, blackberry, nectarine, rhubarb, plum, Chinese pomegranate, kiwi, raspberry and mixtures thereof. The following flavors are preferred: orange, lemon, lime, grapefruit, apple, grape, pear, cherry, watermelon, pineapple, blueberry, strawberry, juniper; and mixtures thereof. The following flavors are even more preferred: orange, lemon, lime, grapefruit, apple, grape, pear, cherry and mixtures thereof. The flavors that are most preferred are: orange, lemon, lime, grapefruit and mixtures thereof. Edible organic acids that can be P1494 used to carry out the method of the present invention include: citric, malic, gluconic, adipic, lactic, acetic, succinic, fumaric, pyruvic, malonic, maleic acids and mixtures thereof. The optical isomers of malic, gluconic, lactic, maleic and mixtures thereof can also be used. The edible organic acids that are preferred are: citric, malic, optical isomers of malic acid and mixtures thereof. Preferably, the molar ratio of the edible divalent salt component and the edible organic acid component is between about 1: 1 and 1: 4. The edible divalent salts that can be used to carry out the method of the present invention, include non-exclusively, calcium salts or magnesium salts. Non-exclusive examples of calcium salts or magnesium salts, which may be used to carry out the present method include: calcium carbonate, calcium hydroxide, calcium oxide, calcium gluconate, calcium fumarate, calcium lactate, calcium monobasic phosphate, calcium dibasic phosphate, tribasic calcium phosphate, calcium chloride, calcium sulfate, magnesium carbonate, magnesium hydroxide, magnesium oxide, magnesium sulfate, magnesium chloride, magnesium citrate and mixtures of the same. Preferred divalent salts include: calcium carbonate, hydroxide Tálcio, calcium oxide, calcium monobasic phosphate, calcium dibasic phosphate, tribasic calcium phosphate, calcium chloride, calcium sulfate and mixtures thereof. Preferably, when the edible divalent salt component is a magnesium or calcium salt or a mixture thereof, the salt provides a sufficient amount of cations, when combined with an aqueous composition, which contributes to the aqueous composition at least 0.02% by weight of cations, constituted by magnesium, calcium or a mixture thereof. More preferably, when the edible divalent salt component is a magnesium or calcium salt or a mixture thereof, the salt provides a sufficient amount of cations, when combined with an aqueous composition, which brings the aqueous composition to the aqueous composition. less between about 0.03% and 1.5% by weight of cations, constituted by magnesium, calcium or a mixture thereof. With superlative preference, when the edible divalent salt component is a magnesium or calcium salt or a mixture thereof, the salt provides a sufficient amount of cations, when combined with an aqueous composition, which brings the aqueous composition to the aqueous composition. less between about 0.05% and 0.6% by weight of cations, constituted by magnesium, calcium or a mixture thereof. The method of this invention can be used Pl 9 by manufacturers of beverages and other aqueous compositions and unbound solids (single strength) and concentrates, for example, powders or tablets, which are designed to be mixed with an aqueous composition to form a product. The invention is useful in particular when applied to single strength solids or essentially dry concentrates, which contain at least one flavor sensitive to moisture and acids, since the invention can prolong the flavor of the resulting product when the basically dry solid is mixed with the aqueous composition. In many cases the shelf life of the flavor of an aqueous composition imparted flavor with a flavor sensitive to moisture and acids can be prolonged up to 127 hours and at that time at least 10% of the flavoring compound is still present when evaluated by the protocol identified as "Analysis of Volatiles in Beverages" by Chromatography of Microextraction Gases in Solid Phase / Mass Spectrometry SPME-GC / MS. "Superlative preference, the shelf life of the flavor of an aqueous composition which has been imparted flavor with a flavor sensitive to moisture and acids can be prolonged up to 36 hours and at that time at least 50% of the flavoring compound is still present when evaluated by the protocol identified as "Volatile Analysis in Drinks "by P1494 Solid Phase Microextraction Gas Chromatography / SPME-GC / MS Mass Spectrometry. "The SPME-GC / MS protocol is described below.

VOLUME ANALYSIS IN DRINKS SPME-GC / MS Solid Phase Microextraction Gas Chromatography / Mass Spectrometry (SPME-GC / MS) is a sampling and analysis technique very suitable for flavor analysis. 1. Instrument and conditions. a) The manual sampling unit SPME comprises a 2 cm Stableflex® fiber with a double coating of carboxen and divinylbenzene (30 μm / 50 μm) suspended in polydimethylsiloxane, obtained from Supelco, Inc. De Bellefonte, Pennsylvania, E.U.A .; b) Gas chromatograph (GC); Hewlett Packard (HP) model 6890 with an injector at a temperature of approximately 250 ° C and the following temperature program: i) initial temperature of approximately 50 ° C, which is maintained for approximately 2 minutes, ii) increase in initial temperature to a speed of approximately 5 ° C / min, until P149 that a temperature of about 200 ° C is reached, iii) then, the temperature is increased to about 10 ° C / min until a temperature of about 250 ° C is reached, iv) keeping at about 250 ° C for about 3 minutes. The total time is approximately 40 minutes; c) GC Column: Durabond® (30 meters long, 252 μm ID of column and 1.0 μM film thickness) obtained from J &W Scientific of Folso, California, E.U.A .; d) Carrier gas: helium with a flow rate of 2 mL / min; e) The detector is a selective mass detector (MSD) model HP 5973, obtained from Hewlett Packard, Santa Clarita, California, E.U.A. with: i) a temperature source of approximately 230 ° C and ii) a temperature of the Quad mass spectrometer of approximately 150 ° C. Preparation of the sample a) Separately, balance the moisture and acid-sensitive taste compound and the desired aqueous composition to approximately 94 laii is¿it ¿i 22 ° C. b) Add the flavor compound sensitive to moisture and acids to the desired aqueous composition. c) Equilibrate the aqueous composition containing a flavor compound sensitive to moisture and acids, at about 22 ° C for about 5 minutes. Taste analysis by SPME-GC / MS ia) Transfer 60 ml of the combination of the flavor compound sensitive to moisture and acids and the aqueous composition, to a glass vial for 100 ml headspace sampling, containing a rod of magnetic stirring coated with Teflon®. b) Seal the vial with a standard seal of Teflon®, hermetic for gas. c) Balance the contents of the vial at approximately 22 ° C for approximately 15 minutes. d) Start the sampling i) the sampling time should be approximately 15 minutes, ii) the desorption time for the SPME fiber should be approximately 3 minutes. e) Identify flavor components by means of the mass spectrometry spectral libraries of John Wiley & Sons and the National Institute of Standards and Technology (NIST), acquired in Hewlett Packard with an authorized license. f) Integrate the peaks through the Chemstation® software obtained from Hewlett Packard, Santa Clarita, California, USA The protocols used to determine the levels and types of edible organic acid components are described in the following references: citrus, were analyzed by the protocol described in AOAC International, Official Methods of Analysis (1995), 16th. Ed., Method 986.13, "Quinic, Malic and Citric Acids in Cranberry Juice Cocktail and Apple Juice", Chapter 37, AOAC, Arlington, Virginia, USA Lactic and acetic acids are analyzed by the protocol described in the Journal of Chromatography: 299, 288-292 (1984). The pyruvic acid is analyzed by the protocol described in GIF-Labor-Fachz. , C.W.Klampfl and W. Buchberger, April 1999, 19, 4-8. Malonic acid is analyzed by the P1494 protocol described in Bunskei, T. Tsuda, April 1999, (4), 335-339. Gluconic and succinic acids are analyzed by the protocol described in Ind-Aliment (Pinerolo, Italy), C.M. Lanza et al., Nov. 1995, 34 (342), 1173-1175. The maleic and fumaric acids are analyzed according to the protocol described in the Journal of Liquid Chromatography, E.A. Dietz et al., Apr. 1994, 17 (7) 1637-1751. The adipic acid is analyzed according to the protocol described in Bunskei-Kagaku, Oct. 1988, K. Fujimura et al., 37 (10), 549-553. The level and type of cations of the edible divalent salts was determined according to the protocol described in the following reference: AOAC International, Official Methods of Analysis (1995), 16th. Ed., Methods 2.6.01, 4.8.02 and 50.1.14, Arlington, Virginia, USA The protocol for determining the level and type of flavor contained in an aqueous composition is referred to as "SPME-GC / MS Analysis of Volatile of Beverages "and it is the same protocol that is used to determine the prolongation of shelf life of flavor.

FLAVORING COMPOSITIONS Flavoring compositions here P1494 describe have shown that they allow obtaining aqueous compositions with prolonged flavor shelf lives. Specifically, the flavoring compositions of the present invention are constituted by a moisture and acid sensitive flavor, an edible organic acid component and an edible divalent salt component. The edible organic acid component, the edible divalent salt component and the moisture and acid sensitive flavor may have a variety of functional forms, including non-exclusively powders, liquids, liquid concentrates and premixes. However, since moisture sensitive and acid sensitive flavors are sensitive to moisture and acids, it is preferred that the flavors be basically dry. What is most preferred is that the flavors are in the form of a dry powder. It is preferred that the state of the edible organic acid component and the edible divalent salt component, either pre-blended to form a salt or the components separately, be in basically dry powder or a hydrated salt in equilibrium. When the edible organic acid component and the edible divalent salt component, either pre-blended to form a salt or the components separately and taste sensitive to moisture and acids, P1494 In basically dry solids, tablets can be formed from the solids or the mixture of solids, before combining the solids with an aqueous composition. The flavors that can be used to produce the flavor composition of the present invention can be obtained from a natural source or can be produced synthetically and include, in a non-exclusive manner, flavors sensitive to moisture and the acids they contain. minus one compound selected from the group consisting of monoterpenes, aldehydes, terpenes and esters. Preferably, the flavors that can be preserved in carrying out the method of the present invention include moisture sensitive flavors and acids containing a compound selected from the group consisting of sabinene, citronellal, citral, cinnamic aldehyde, isobutyrate. of ethyl, ethyl acetate and mixtures thereof. Non-exclusive examples of flavors that can be preserved by carrying out the method of the present invention, include those of: orange, lemon, lime, grapefruit, apple, grape, pear, cherry, watermelon, pineapple, blueberry, strawberry, juniper , raspberry, blackberry, nectarine, rhubarb, plum, Chinese pomegranate, kiwi, raspberry and mixtures thereof. The following flavors are preferred: orange, lemon, lime, grapefruit, apple, grape, pear, cherry, watermelon, pineapple, blueberry, strawberry, juniper and mixtures of the P1494 •: * ** 25 same. The following flavors are preferred: orange, lemon, lime, grapefruit, apple, grape, pear, cherry and mixtures thereof. The flavors that are most preferred are: orange, lemon, lime, grapefruit and mixtures of the 5 same. The edible organic acids that can be used to produce the flavoring composition of the present invention include: citric, malic, gluconic, adipic, lactic, acetic, succinic, fumaric, 10 pyruvic, malonic, maleic and mixtures thereof. The optical isomers of malic, gluconic, lactic, maleic and mixtures thereof can also be used. The edible organic acids that are preferred are: citric, malic, optical isomers of malic acid and 15 mixtures thereof. Preferably, the molar ratio of the edible divalent salt component and the edible organic acid component is between about 1: 1 and 1: 4. The edible divalent salts that can be Use to produce the flavoring composition of the present invention, include non-exclusively, calcium salts or magnesium salts. Non-exclusive examples of calcium salts or magnesium salts, which can be used to carry out the present method include: 25 calcium carbonate, calcium hydroxide, calcium oxide, P1494 . 26 calcium gluconate, calcium fumarate, calcium lactate, calcium monobasic phosphate, calcium dibasic phosphate, tribasic calcium phosphate, calcium chloride, calcium sulfate, magnesium carbonate, magnesium hydroxide, magnesium oxide 5, magnesium sulphate magnesium, magnesium chloride, magnesium citrate and mixtures thereof. Preferred divalent salts include: calcium carbonate, calcium hydroxide, calcium oxide, calcium monobasic phosphate, calcium dibasic phosphate, tribasic calcium phosphate, calcium chloride, calcium sulfate and mixtures thereof. Preferably, when the edible divalent salt component is a magnesium or calcium salt or a mixture thereof, the salt provides a sufficient amount of cations, when combined with an aqueous composition, which brings the aqueous composition to the aqueous composition. less 0.02% by weight of cations, constituted by magnesium, calcium or a mixture thereof. More preferably, when the edible divalent salt component is a magnesium or calcium salt or a mixture thereof, the salt provides a sufficient amount of cations, when combined with an aqueous composition, which contributes to the aqueous composition. at least between about 0.03% and 1.5% by weight of cations, constituted by magnesium, calcium or a mixture thereof. With superlative preference, when the edible divalent salt component is a salt Pl 9 of magnesium or calcium or a mixture thereof, the salt provides a sufficient quantity of cations, when combined with an aqueous composition, which contributes to the aqueous composition at least between about 0.05% and 0.6% by weight of cations, constituted by magnesium, calcium or a mixture thereof. The flavoring composition of this invention can be used by manufacturers of beverages and of un-concentrated solids and aqueous compositions and concentrates, for example, powders or tablets, which are designed to be mixed with an aqueous composition to form a product. The invention is useful in particular when it is incorporated into unhardened solids or basically dry concentrates, for example a powder mix for beverage, since the invention can prolong the flavor of the product which results when the basically dry solid is mixed with the aqueous composition. In many cases the shelf life of the flavor of an aqueous composition containing a flavoring composition of the present invention can be prolonged up to 127 hours and at that time at least 10% of the flavoring compound is still present when evaluated by the identified protocol as "Analysis of Volatiles in Beverages" by Chromatography of Microextraction in Solid Phase / Mass Spectrometry P1494 SPME-GC / MS. "With superlative preference, the shelf life of the flavor of an aqueous composition imparted flavor with a flavor composition of the present invention can be extended up to 36 hours and at that time the less 50% of the flavoring compound is still present when evaluated by the protocol identified as "Volatile Analysis in Beverages" by Solid Phase Microextraction Gas Chromatography / SPME-GC / MS Mass Spectrometry. "The SPME-GC / protocol MS is described in the "Method Modalities" section of the present application The protocol for determining the levels and types of edible organic acid components used in the flavoring compositions of the present invention., it is the same as that described in the "Modalities of Methods" section of the present application. The protocol for determining the levels and types of cations of the edible divalent salt components used in the flavoring compositions of the present invention is the same and is described in the "Method Modalities" section of the present application. The protocol for determining the levels and types of flavors sensitive to moisture and acids, used in the flavoring compositions of the present invention, is the same and is described in the section P1494 "Modalities of the Methods" of the present application.

OPTIONAL INGREDIENTS The optional ingredients that can be combined with the flavoring composition described herein, without prejudice to the present invention, include non-exclusively, clouding agents (eg, titanium dioxide, "accretants"), colors, colorants, thickeners, carbohydrates, artificial and natural sweeteners, starches, fibers, water, fruit solids, vitamins, minerals (other than those of Ca and Mg that were listed), carbonation agents, preservatives and flow agents (for example Si02). Non-exclusive examples of natural carbohydrates include monosaccharides such as: erythrose, threose, ribose, arabinose, xylose, ribulose, glucose, galactose, mannose, fructose and sorbose, disaccharides such as sucrose, maltose, maltulose and lactose and complex carbohydrates such as raffinose, maltotriose , maltotetraose, glycogen, amylose, amylopectin and maltodextrins. Effective levels of non-caloric sweeteners can be used in all embodiments of the present invention to sweeten these modalities. Non-exclusive examples of non-caloric sweeteners include aspartame, saccharin, cyclamates, sucralose, P1494 acesulfame-potassium, short-chain ester sweeteners of L-aspartyl-L-phenylalanine, L-aspartyl-D-alanine amides such as those described in U.S. Patent No. 4,411,925 to Brennan et al. (1983), L-aspartyl-D-serine amides described in U.S. Patent No. 4,399,163 to Brennan et al. (1983), sweeteners of L-aspartyl-hydroxymethyl alkane amides, described in U.S. Patent No. 4,338,346 issued to Brand (1982), sweeteners of L-aspartyl-1-hydroxyl ethalalkane amides, described in US Pat. U.S. Patent No. 4,423,029 issued to Rizzi (1983), glycyrrhizmes, synthetic aromatic alkoxy, neotame, xylitol, mannitol, sorbitol, alitame, Luo Han Guo extract, stevioside, honey, sucrose, dextrose, glucose, fructose, extract (sic), fructooligosaccharides and other natural sources of sweeteners can also be used.

PREPARATION OF SAVORIZING COMPOSITION The flavoring composition of the present invention can be prepared by mixing the appropriate proportions amounts of all required dry ingredients. Specifically, the manufacturing process comprises the following steps: providing a flavor sensitive to moisture and acids, providing a P1494 edible organic acid component, provide an edible divalent salt component and combine the flavor, the edible organic acid component and the edible divalent salt component, before exposing the taste sensitive to moisture and acids, moisture and moisture. acids. An optional step is to combine the edible organic acid component with the edible divalent salt component to form a salt, before adding the edible organic acid component and the edible divalent salt component to the moisture and acid sensitive flavor. The resulting flavor compositions are solid and include granules and bulk powders. An optional final step is to form tablets or capsules from the flavoring compositions. The tablets may contain binders, lubricants, diluents, disintegrating agents, coloring agents, flavoring agents, flow-inducing agents and melting aids. Suitable carriers and excipients that can be used to formulate dry forms of the present invention are described in U.S. Patent No. 3,903,297 issued to Rober on September 2, 1975. The techniques and compositions for making the dried forms that are used in the methods of this invention, are described in the following references: P1494 H.W. Houghton (ed.), Developments in Soft Drinks Technology, vol. 3 (Elsevier, 1984), chapter 6; 7 Modern Pharmaceutics, Chapters 9 and 10 (Banker &Rodes (ed.), 1979); Liberman et al .; Pharmaceutical Dosage Forms: tablets (1981); and Ansel, Introduction to Pharmaceutical Dosage Forms, 2nd. Ed. (1976). The basically dry mixture, either as powder, granules, tablets or capsules, can then be dissolved in an appropriate amount of water, carbonated or non-carbonated or in another aqueous liquid, to make a final beverage or other aqueous composition. Preferably, when the edible organic acid component, the edible divalent salt component and the moisture and acid sensitive flavor, are added separately to an aqueous composition, first the edible divalent salt component is added to the aqueous composition. , then the edible organic acid component and then the flavor sensitive to moisture and acids. Alternatively, the dry forms of the present invention can be incorporated into other products, including non-exclusively, nutritive bars, cereal bars and energy bars, and sweets, in order to impart a shelf life of prolonged flavor.

P149 EXAMPLES Following are specific embodiments of flavoring compositions of the present invention and methods for making them. These examples are illustrative of the invention and in no way should be construed as limiting thereof. The orange flavors used in the following examples are constituted by mixtures of Natural Orange Durarome obtained from Firmenich, Anaheim, California, E.U.A., and Safety Harbor, Florida, E.U.A. and flavor of Natural Orange Juice obtained from Firmenich, Anaheim, California, E.U.A. and Natural & Artificial Orange Flavor and Artificial Orange Booster Flavor and Flavorburst® Artificial Fruti Topnote, obtained from Givaudan-Roure, East Hanover, New Jersey, E.U.A. and Cincinnati, Ohio, E.U.A., dietary grade calcium carbonate, obtained from J.T. Baker, Philipsburg, New Jersey, E.U.A., food grade citric acid, obtained from Cargill, Naperville, Illinois, E.U.A, malic acid (D / L) food grade, obtained from Bartek Ingredients Inc., Stoney Creek, Ontario, Canada.

Example 1 A powder composition according to the present invention is prepared, from: Formulation: Pl 94 Ingredients * _i? / P Flavors orange 11. .5 CaC03 22, .8 Citric acid 43, .3 Malic acid 22. .4 All ingredients are weighed and placed in a stainless steel mixing bowl that has a dry powder mixer, equipped with a blunt stainless steel blade. Then the ingredients are mixed until a uniform appearance is obtained. 2.6 grams of the flavoring composition are combined with 200 grams of water, which contained 22 grams of sugar and an aqueous composition is obtained which has been imparted flavor with a flavor compound sensitive to moisture and acids, an acid component edible organic and an edible divalent salt. 4. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained approximately 30% more than sabinone and at least 10% more citronellal than a similar beverage containing the same level and type. of materials, with the exception of the divalent edible salt component.

P1494 EXAMPLE 2 A powdery flavor composition, of Example 1, containing sufficient optional ingredients for the powder flavoring composition to serve as a powder mix for beverage, is prepared from: Formulation: Ingredients% w / w Sugar 86.61 Xanthan gum 0.14 Titanium dioxide 0.05 Flavors orange 1.51 CaC03 3.00 Citric acid 5.69 Malic acid 2.94 FD &C yellow # 6 0.04 FD &C yellow # 5 0.02 1. All ingredients are weighed and placed in a stainless steel mixing bowl that has a dry powder mixer, equipped with a stainless steel blunt blade. 2. Then the ingredients are mixed until a uniform appearance is obtained. 3. 25 grams of the powder mix for beverage are combined with 200 grams of water and an aqueous composition is obtained which has been imparted flavor with a flavor compound sensitive to moisture and acids, an edible organic acid component and an edible divalent salt.

P1494 JfL ^ íiLá ki *. 4. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained approximately 37% more of sabinene and at least 10% more of citronellal than a similar beverage containing the same level and type of materials. , with the exception of the edible divalent salt component.

EXAMPLE 3 A powdery flavor composition, containing sufficient optional ingredients for the powder flavoring composition to serve as a powder mix for beverage, is prepared from: Formulation: Ingredients% w / w Sugar 88.30 Citric acid 2, .92 Gum xanthan 0. 0.14 Titanium dioxide 0..06 Orange flavors 1. .54 CaC03 3. .05 Citric acid 1. .92 Malic acid 2., 01 FD &C yellow # 6 0. .04 FD &C yellow # 5 0., 02 1. All the ingredients are weighed and placed in a stainless steel mixing bowl that has a dry powder mixer, equipped with a P1494 roma stainless steel blade. Then the ingredients are mixed until a uniform appearance is obtained. 25 grams of the powdered beverage mixture are combined with 200 grams of water and an aqueous composition is obtained which has been imparted flavor with a flavor compound sensitive to moisture and acids, an edible organic acid component and an edible divalent salt. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained approximately 65% more of sabinene and at least 10% more of citronellal than a similar beverage containing the same level and type of materials. , with the exception of the edible divalent salt component. The aqueous composition was analyzed after 24 hours and found to contain approximately 53% of its original sabinene content, while a similar beverage containing the same level and type of materials, with the exception of the edible organic acid component, was found which contained less than 1% of its original sabinene content. The aqueous composition was analyzed after 120 hours and found to contain approximately 15% of its original content of sabinene, while a similar beverage containing the same level and type of materials, with the exception of the edible divalent salt component, was found to have less than 1% of its original sabinene content.

EXAMPLE 4 A powdery flavor composition, containing sufficient optional ingredients for the powder flavoring composition to serve as a powder mix for drinking, is prepared from: ation: Ingredients% w / w Sugar 86.76 Citric acid 2.94 Xanthan gum 0.14 Titanium dioxide 0.06 Flavors orange 1.54 CCM powder * 6.50 FD &C yellow # 6 0.04 FD &C yellow # 5 0.02 * CCM powder, is the calcium citrate malate salt (20-26% by weight elemental calcium) obtained from Jost Chemicals, St. Louis, Missouri, E.U.A. 1. All ingredients are weighed and placed in a stainless steel mixing bowl that 1 1 has a dry powder mixer, equipped with a stainless steel blunt blade. Then the ingredients are mixed until a uniform appearance is obtained. 25 grams of the powder mix for beverage are combined with 200 grams of water and an aqueous composition is obtained which has been imparted flavor with a flavor compound sensitive to moisture and acids, an edible organic acid component and a edible divalent salt. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained approximately 55% more of sabinene and at least 10% more of citronellal than a similar beverage containing the same level and type of materials. , with the exception of the edible divalent salt component. The aqueous composition was analyzed after 24 hours and found to contain approximately 49% of its original sabinose content, while a similar beverage containing the same level and type of materials, with the exception of the edible organic acid component, was found which contained less than 1% of its original sabinene content. The aqueous composition was analyzed after 24 hours P1494 and it was found to contain approximately 11% of its original sabinose content, while a similar beverage containing the same level and type of materials, with the exception of the edible divalent salt component, was found to have less than 1% of its content original of sabineno.

Example 5 A powder flavoring composition is prepared according to the present invention, from: Formulation: Ingredients% w / w Flavors orange 12.2 Ca (OH) 2 18.0 Citric acid 46.0 Malic acid 23.8 All ingredients are weighed and placed in a stainless steel mixing bowl that has a dry powder mixer, equipped with a blunt stainless steel blade. Then the ingredients are mixed until a uniform appearance is obtained. 2.6 grams of the flavoring composition are combined with 200 grams of water containing 22 grams of sugar and an aqueous composition is obtained to which P1494 it has been imparted flavor with a flavor compound sensitive to moisture and acids, an edible organic acid component and an edible divalent salt. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained at least 10% more of sabinene and at least 10% more of citronellal than a similar beverage containing the same level and type. 'of materials, with the exception of the divalent edible salt component.

Example 6 A powder flavoring composition is prepared according to the present invention, from: Formulation: Ingredients% | ? / p Flavors orange 13, .2 Mg (OH) 2 11. .7 Citric acid 49. .5 Malic acid 25. .6 1. All ingredients are weighed and placed in a stainless steel mixing bowl that has a dry powder mixer, equipped with a blunt stainless steel blade.

P1494 »&**» Then the ingredients are mixed until a uniform appearance is obtained. 2.6 grams of the flavoring composition are combined with 200 grams of water containing 22 grams of sugar and an aqueous composition is obtained which has been imparted flavor with a flavor compound sensitive to moisture and acids, an organic acid component edible and an edible divalent salt. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained at least 10% more of sabinene and at least 10% more of citronellal than a similar beverage containing the same level and type. of materials, with the exception of the divalent edible salt component.

Example 7 A powder flavoring composition is prepared according to the present invention, from: Formulation: Ingredients ÍLJ p Flavors orange 12, .5 MgC03 16, .1 Citric acid 47. .1 Malic acid 24. .3 P1494 1. All ingredients are weighed and placed in a stainless steel mixing bowl that has a dry powder mixer, equipped with a blunt stainless steel blade. 2. Then the ingredients are mixed until a uniform appearance is obtained. 3. 2.6 grams of the flavoring composition are combined with 200 grams of water containing 22 grams of sugar and an aqueous composition is obtained which has been imparted flavor with a flavor compound sensitive to moisture and acids, a component of edible organic acid and an edible divalent salt. 4. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained at least 10% more sabinone and at least 10% more citronellal than a similar beverage containing the same level and type of materials, with the exception of the divalent edible salt component.

Example 8 A powder flavoring composition containing sufficient optional ingredients for the powder flavoring composition to serve as a powder mixture P1494 «TÜÍ». »-, .. _ for drink, is prepared from: Formulation: Ingredients% w / w Sugar 89.09 Citric acid 2.92 Xanthan gum 0.14 Titanium dioxide 0.06 Orange flavors 1.54 Ca (OH) at 2.26 Citric acid 1.92 malic acid 2.01 FD &C yellow # 6 0.04 FD &C yellow # 5 0.02 All ingredients are weighed and placed in a stainless steel mixing bowl that has a dry powder mixer, equipped with a blunt stainless steel blade. Then the ingredients are mixed until a uniform appearance is obtained. 25 grams of the powder mix for beverage are combined with 200 grams of water and an aqueous composition is obtained which has been imparted flavor with a flavor compound sensitive to moisture and acids, an edible organic acid component and a edible divalent salt. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes contained at least 10% more sabinene and at least 10% more citronellae than a similar beverage containing the same level and type of materials, with the exception of the divalent edible salt component.

Example 9 A powder flavoring composition is prepared according to the present invention, from: Formulation: Ingredients °? ? / p Grape flavor 11.5 CaC03 22, .8 citric acid 43, .3 malic acid 22, .4 1. All ingredients are weighed and placed in a stainless steel mixing bowl that has a dry powder mixer, equipped with a blunt stainless steel blade. 2. Then the ingredients are mixed until you get a uniform appearance. 3. 2.6 grams of the flavoring composition are combined with 200 grams of water containing 22 grams of sugar and an aqueous composition is obtained which has been imparted flavor with a flavoring compound P1494 * sensitive to moisture and acids, a component of edible organic acid and an edible divalent salt. 4. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained at least 10% more ethyl acetate than a similar beverage containing the same level and type of materials, with the exception of of the edible divalent salt component.

Example 10 A powder flavoring composition is prepared according to the present invention, from: Formulation: Ingredients% w / w Flavors of juniper 11.5 CaC03 22.8 Citric acid 43.3 Malic acid 22.4 1. All ingredients are weighed and placed in a stainless steel mixing bowl that has a dry powder mixer, equipped with a blunt stainless steel blade. 2. Then the ingredients are mixed until a uniform appearance is obtained.

P1494 3. 2.6 grams of the flavoring composition are combined with 200 grams of water containing 22 grams of sugar and an aqueous composition is obtained which has been imparted flavor with a flavor compound sensitive to moisture and acids, a component of edible organic acid and an edible divalent salt. 4. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained at least 10% more sabinene than a similar beverage containing the same level and type of materials, with the exception of the of edible divalent salt.

Example 11 A powder flavoring composition is prepared according to the present invention, from: Formulation: Ingredients% w / w Juniper flavors 12.5 MgC03 16.1 Citric acid 47.1 Malic acid 24.3 1. All the ingredients are weighed and placed in a stainless steel mixing bowl that P1494 It has a dry powder mixer, equipped with a stainless steel blunt blade. Then the ingredients are mixed until a uniform appearance is obtained. 2.6 igreas of the flavoring composition are combined with 200 grams of water containing 22 grams of sugar and an aqueous composition is obtained which has been imparted flavor with a flavoring compound sensitive to moisture and acids, a component 10 of edible organic acid and an edible divalent salt. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained at least 10% more of sabinene than 15 a similar beverage containing the same level and type of materials, with the exception of the edible divalent salt component.

Example 12 A powder flavoring composition is prepared according to the present invention, from: Formulation: Ingredients% w / w Cherry flavors 12.5 MgC03 16.1 Citric acid 47.1 P1494 i Ü rnilf II TEA-apii -TtÜ? iriTT • «- j | - - 'j? jf ^ jti > itai? «i -» ^ ff ^. ^ »jalAAtf * J. *« ^. fc-1 Malic acid 24.3 1. All ingredients are weighed and placed in a stainless steel mixing bowl that has a powder mixer dry, equipped with a stainless steel blunt blade. 2. Then the ingredients are mixed until you get a uniform appearance. 3. 2.6 grams of the flavoring composition are combined with 200 grams of water containing 22 grams of sugar and an aqueous composition is obtained which has been imparted flavor with a flavor compound sensitive to moisture and acids, an edible organic acid component and an edible divalent salt. 4. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained at least 10% more sabinene than a similar beverage containing the same level and type of materials, with the exception of the of edible divalent salt.

Example 13 A powder flavor composition is prepared according to the present invention, from: Formulation: P1494 Ingredients% T P Flavors raspberry 12, .5 MgC03 16, .1 Citric acid 47. .1 Malic acid 24. .3 All ingredients are weighed and placed in a stainless steel mixing bowl that 7- * e has a dry powder mixer, equipped with a blunt stainless steel blade. Then the ingredients are mixed until a uniform appearance is obtained. 2.6 grams of the flavoring composition are combined with 200 grams of water containing 22 grams of sugar and an aqueous composition is obtained which has been imparted flavor with a flavoring compound sensitive to moisture and acids, an organic acid component edible and an edible divalent salt. 4 The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained at least 10% more cinnamic aldehyde than a similar beverage containing the same level and type of materials, with the exception of the of edible divalent salt.

I '"M * EXAMPLE 14' A powdered flavor composition, is prepared according to the present invention, from: Formulation: Ingredients% I? / P Flavors apple 11.5 CaCO3 22, .8 Citric acid 43, .3 Malic acid 22, .4 All ingredients are weighed and placed in a stainless steel mixing bowl that has a dry powder mixer, equipped with a blunt stainless steel blade. Then the ingredients are mixed until a uniform appearance is obtained. 2.6 grams of the flavoring composition are combined with 200 grams of water containing 22 grams of sugar and an aqueous composition is obtained which has been imparted flavor with a flavor compound sensitive to moisture and acids, an organic acid component edible and an edible divalent salt. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained at least 10% more isobutyrate.

P1494 faith*-*! 52 of ethyl than a similar beverage containing the same level and type of materials, with the exception of the edible divalent salt component.

Example 15 A powder flavoring composition is prepared according to the present invention, from: ation: Ingredients% P / P Blueberry flavors 11.5 CaCO3 22.8 Citric acid 43.3 Malic acid 22.4 10 All ingredients are weighed and placed in a stainless steel mixing vessel that has a dry powder mixer, equipped with a blunt stainless steel blade. Then the ingredients are mixed until a 15 uniform appearance. 2.6 grams of the flavoring composition are combined with 200 grams of water containing 22 grams of sugar and an aqueous composition is obtained which has been imparted flavor with a flavoring compound 20 sensitive to moisture and acids, a component of edible organic acid and a divalent salt P1494 edible. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained at least 10% more ethyl acetate than a similar beverage containing the same level and type of materials, with the exception of the of edible divalent salt.

Example 16 A powder flavoring composition is prepared according to the present invention, from: Formulation: Ingredients% w / w Naranj flavor at 11.5 CaCO3 16.8 MgC03 6.0 Citric acid 43.3 Malic acid 22.4 All ingredients are weighed and placed in a stainless steel mixing bowl that has a dry powder mixer, equipped with a blunt stainless steel blade. Then the ingredients are mixed until a uniform appearance is obtained. 2.6 grams of the flavoring composition are combined with 200 grams of water containing 22 grams of P1494 ? , sugar and an aqueous composition is obtained which has been imparted flavor with a flavoring compound sensitive to moisture and acids, an edible organic acid component and a divalent salt that can be eaten. 4. The aqueous composition was analyzed by the SPME-GC / MS protocol and it was found that after 40 minutes it contained at least 10% more sabinene than a similar beverage containing the same level and type of materials, with the exception of the of edible divalent salt.

P1494

Claims (1)

1. CLAIMS; 1. A method for prolonging the shelf life of the flavor1 of an aqueous composition imparted a taste with a flavor sensitive to moisture and acids, the method is characterized by the following steps: a) providing a flavor sensitive to moisture and acids, preferably a taste sensitive to moisture and acids, powder; b) providing an edible organic acid component, preferably an edible organic acid component, powder; c) providing an edible divalent salt component, preferably an edible divalent salt component, powder; d) combining the flavor and the edible organic acid component and the edible divalent salt component, before exposing the flavor sensitive to moisture and acids, moisture or acids. The method according to claim 1, characterized by the additional step which consists in combining the edible organic acid component with the edible divalent salt component to form a salt, before adding the edible organic acid component and the salt component divalent edible to taste sensitive to moisture and acids. P1494 JaJAjiAAAlg. jflttgM11mrJ »É« ..-. , - -. i -. ^, - L, ..., -, .. ..... ^^. i .. ^ », ^ * 3. The method according to claim 1, characterized by the additional step consisting of forming a mixture of moisture and acid sensitive flavor, powder, edible organic acid component, M powder and edible divalent salt component, powder and preferably give the mixture the tablet or tablet form before exposing it to moisture or acids. The method according to claim 1, characterized by the additional step consisting of adding the flavor, the edible organic acid component and the edible divalent salt component to an aqueous composition, preferably the edible organic acid component is added first. to the aqueous composition, then the edible divalent salt component is added and then the taste sensitive to moisture and acids 5. The method according to any of the preceding claims, which is further characterized in that the taste sensitive to moisture and the acids is a flavor that is sensitive between pH 2.0 and pH 4.8 6. The method according to any of the preceding claims, characterized in that the taste sens ible to moisture and acids is a flavor that contains at least one compound selected from the group consisting of monoterpenes, aldehydes, terpenes and preferably, the moisture sensitive flavor and the acid | s is a flavor containing at least one compound selected from the group consisting of sabienene, citronellal, citral, cinnamic aldehyde, ethyl isobutyrate, ethyl acetate; preferably the superlative flavor sensitive to moisture and acids is a flavor selected from the group consisting of: a) orange, lemon, lime, grapefruit, b) apple, grape, pear, cherry, c) watermelon, pineapple, d) cranberry, strawberry, juniper, e) raspberry, blackberry, f) nectarine, rhubarb, plum, g) Chinese grenade, kiwi, raspberry; h) and mixtures thereof. The method according to any of the preceding claims, further characterized in that the edible organic acid component is selected from the group consisting of: citric, malic, gluconic, adipic, lactic, acetic, succinic, fumaric, pyruvic acids , malonic, maleic and mixtures thereof or an optical isomer of an organic acid selected from the group consisting of: malic, gluconic, lactic, maleic acids and mixtures thereof; preferably the edible organic acid component is P1494 selects from the group consisting of: citric, malic acids and mixtures thereof. 8. The method according to any of the preceding claims, further characterized in that the edible divalent salt component is selected from the group consisting of calcium salts or magnesium salts.; preferably the edible divalent salt component is selected from the group consisting of: calcium carbonate, calcium hydroxide, calcium oxide, calcium gluconate, calcium fumarate, calcium lactate, calcium monobasic phosphate, calcium dibasic phosphate, tribasic calcium phosphate, calcium chloride, calcium sulfate, magnesium carbonate, magnesium hydroxide, magnesium oxide, magnesium sulfate, magnesium chloride, magnesium citrate and mixtures thereof; and preferably superlatively the edible divalent salt component is selected from the group consisting of: calcium carbonate, calcium hydroxide, calcium oxide, calcium monobasic phosphate, calcium dibasic phosphate, tribasic calcium phosphate, calcium chloride, sulfate of calcium and mixtures thereof. The method according to any of the preceding claims, further characterized in that the molar ratio of the edible divalent salt component and the edible organic acid component is P1494 • r 59 from 1: 1 to 1: 4; Preferably the cation of the edible divalent salt component is selected from the group consisting of calcium or magnesium and this cation is present in a sufficient amount when added to an aqueous composition and added to the aqueous composition. less 0.02% by weight of elemental calcium and magnesium or mixtures thereof; preferably from 0.03% to 1.5% by weight of elemental calcium and magnesium or mixtures thereof; and with superlative preference of 0.05% to 0.6% in 10 weight of elemental Dalits and Magnesium or mixtures thereof. 10. A flavoring composition sensitive to humidity and acids characterized in that it is constituted by: a) a flavor sensitive to moisture and acids; preferably the flavor sensitive to moisture and acids is a flavor containing at least one compound selected from the group consisting of monoterpenes, aldehydes, terpenes and esters; more preferably, the flavor sensitive to moisture and acids is a flavor containing at least one compound selected from the group consisting of sabienene, citronellal, citral, cinnamic aldehyde, ethyl isobutyrate, ethyl acetate and mixtures thereof.; B) an edible organic acid component; P1494 preferably, the edible organic acid component is selected from the group consisting of: citric, malic, gluconic, adipic, lactic, acetic, succinic, fumaric, pyruvic, malonic, maleic and mixtures thereof or an optical isomer of a organic acid selected from the group consisting of malic, gluconic, lactic acids and mixtures thereof; more preferably the edible organic acid component is selected from the group consisting of citric acid, malic acid and mixtures thereof; and c) an edible divalent salt component; preferably, the edible divalent salt component is selected from the group consisting of calcium salts or magnesium salts; more preferably the edible divalent salt component is selected from the group consisting of: calcium carbonate, calcium hydroxide, calcium oxide, calcium gluconate, calcium fumarate, calcium lactate, calcium monobasic phosphate, calcium dibasic phosphate , tribasic calcium phosphate, calcium chloride, calcium sulfate, magnesium carbonate, magnesium hydroxide, magnesium oxide, magnesium sulfate, magnesium chloride, magnesium citrate and mixtures thereof; With superlative preference the edible divalent salt component is selected from the group consisting of: calcium carbonate, calcium hydroxide, P1494 calcium, calcium monobasic phosphate, calcium dibasic phosphate, tribasic calcium phosphate, calcium chloride, calcium sulfate and mixtures thereof; preferably the cation of the edible divalent salt component is selected from the group consisting of calcium or magnesium and this cation is present in a sufficient amount when it is added to an aqueous composition and contributes to the aqueous composition at least 0.02% by weight of elemental calcium and magnesium or mixtures thereof; preferably from 0.03% to 1.5% by weight of elemental calcium and magnesium or mixtures thereof; and preferably superlative from 0.05% to 0.6% by weight of elemental calcium and magnesium or mixtures thereof. P1494