Classifications

• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
  • A61K8/0241—Containing particulates characterized by their shape and/or structure
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
  • A23L27/72—Encapsulation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
  • A61K8/11—Encapsulated compositions
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
  • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
  • A61K8/34—Alcohols
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
  • A61K8/49—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
  • A61K8/4973—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds with oxygen as the only hetero atom
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
  • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
  • A61K8/65—Collagen; Gelatin; Keratin; Derivatives or degradation products thereof
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
  • A61K8/73—Polysaccharides
  • A61K8/731—Cellulose; Quaternized cellulose derivatives
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
  • A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
  • A61P1/02—Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
  • A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
  • A61K2800/56—Compounds, absorbed onto or entrapped into a solid carrier, e.g. encapsulated perfumes, inclusion compounds, sustained release forms

Definitions

• the present invention relates to the field of flavouring of orally consumed compositions. More particularly it concerns encapsulation of volatile flavouring components thereby providing protection thereof against e.g. moisture and oxidation and allowing release of the flavouring in a controllable manner under specific conditions e.g. under the influence of shear forces, heat or moisture, as occur, for instance, during mastication.
• the encapsulates according to the invention are particularly suitable for flavouring confectionery products, such as chewing gums, or toothpastes.
• flavour oils have a great affinity for the chewing gum base, become locked in, and are thus not perceptible, as shown by analysis of cud after 4 hours of chewing wherein 80% of the added flavour still remains; and (2) even at 1.0% or more flavour oil levels, acceptable perception levels last only about 2-3 minutes.
• the essential oil is divided into fine particles and these particles are encased in the emulsifying material, so that when the emulsion is added to the gum mass, the essential oil is prevented from coming into direct contact with the base.
• the physical form of these particles and the properties of the ingredients prevent the control of the flavour release and intensity.
• 2,886,440 teaches a method of preparing a chewing gum characterised by "extended flavour perception time" and high degree of flavour release by incorporating therein a spray-dried composition comprising a volatile, water- immiscible flavouring agent encapsulated within finely divided particles of gelatine, and substantially uniformly distributing said gelatine encapsulated flavouring agent within an all-enveloping mass of a chewable gum base.
• a spray-dried composition comprising a volatile, water- immiscible flavouring agent encapsulated within finely divided particles of gelatine, and substantially uniformly distributing said gelatine encapsulated flavouring agent within an all-enveloping mass of a chewable gum base.
• 2,886,446 teaches a chewing gum comprising (i) smaller particles of gelatine characterised by fast release of flavour and (ii) larger particles of gelatine characterised by slower release of flavour, each of the gelatine particles containing dispersed therein, in dried emulsion form, discrete micro-droplets of a volatile water- immiscible flavouring agent, and an all-enveloping mass of a chewable gum base within which the particles are substantially uniformly distributed whereby the flavour is released substantially evenly and uniformly over the extended chewing time.
• the grade, type or bloom strength may vary widely. When a rapid release is desired it is preferred to use a gelatine having a Bloom less than 50.
• 5,116,627 discloses chewing gum compositions comprising a chewing gum base having dispersed therein sweetener-bearing polymeric particles and/or flavour-bearing polymeric particles, which polymeric particles comprise a water-soluble polymer and a water-insoluble polymer being physically associated with each other and in such a manner that one is in the form of discrete entities in a matrix of the other.
• the active ingredient e.g. a flavour oil, is incorporated in either or both of the water-soluble and the water-insoluble polymer.
• microcapsules containing a flavour component embedded in a matrix material comprising a colloid, such as a gum, modified starch, gelatine, or a dextrine; and optionally saccharides and waxes are disclosed.
• the wax can be added in order to extend the release of flavour from the matrix, and is preferably a relatively hard, water-insoluble wax.
• US 2003/082272 discloses a method of preparing water insoluble gel beads consisting of a porous alginate matrix containing entrapped flavour solvent, such as fat or vegetable oil. The beads are loaded with flavour by mixing a liquid flavour with the particles. Since alginate gels have relatively large pores, other macromolecules may be added as a filler material. Suitable filler materials according to US 2003/082272 include dextrins, gums, cellulose derivatives and proteins such as gelatine. Beads having a matrix comprised of approximately 6.5 wt% of gelatine, 6.5 wt% of alginate and 82.5 % of miglyol are disclosed in this document.
• the time of occurrence of the flavour release peak or flavour release rate is believed to be affected by the size and/or quantity of the water-insoluble fat elements and the gelling strength of the gelatine matrix. Accordingly particles comprising larger fat elements and/or high bloom value gelatine, will display a more delayed release of the flavouring upon consumption compared to particles comprising smaller fat elements and/or low bloom value gelatine.
• a coating agent comprising a lipid which is solid at ordinary temperature, e.g. hydrogenated vegetable oil, and at least one of an edible water soluble additive and/or an edible polymer substance, e.g. gelatine, are disclosed.
• the flavouring may be powdered by dissolving and mixing the aimed material in an aqueous solution of e.g. dextrin, natural gum, a protein such as gelatine or casein, and then (spray)drying.
• the particles according to this document comprise a flavouring encapsulated in a hydrophilic carbohydrate or protein matrix which is subsequently coated with a lipophilic coating material.
• the flavouring is entrapped within discrete fat elements which are dispersed in the gelatine matrix.
• the present invention also encompasses a flavour delivery system that contains a combination of two or more particulate compositions according to the invention, including a particulate composition providing a relatively fast flavour release and another particulate composition that provides a significantly slower flavour release.
• Other aspects of the invention relate to the use of the present particulate composition and/or flavour delivery system for imparting controlled release characteristics to chewing gum and to a chewing gum containing such a composition or system.
• Yet another aspect of the invention relates to the use of the present particulate composition and/or flavour delivery system in toothpaste, and to toothpaste containing said composition or system.
• the present invention in a first aspect relates to a particulate composition
• a particulate composition comprising controlled release particles wherein discrete elements of flavouring-containing fat are dispersed in a gelatine matrix, said particles containing: 0.1-40 wt%, preferably 5-30 wt% of flavouring; 10-70 wt%, preferably 20-50 wt% of gelatine; and 0.1-75 wt%, preferably 5-50 wt% of fat having a melting point of at least 35 °C, said particles having a volume weighted average diameter of 50 - 1500 ⁇ .
• flavouring and “flavour” are used interchangeably as they are deemed to be synonyms.
• flavour release peak refers to the moment during consumption when the flavour release rate reaches its maximum. Whenever reference is made in this document to the rate at which flavour is released this refers to the steepness of the flavour release curve.
• the flavour release rate is strongly correlated with the occurrence of the flavour release peak, i.e. a fast release rate usually is accompanied by an early occurrence of said peak and slow release rate with a late occurrence of the peak.
• volume weighted average diameter refers to the volume based average diameter of the particles, which can suitably be determined using a Beckman Coulter LS Particle Size Analyzer or by employing a conventional sieving method.
• the encapsulation composition according to the invention comprising gelatine and as defined herein before, may be used advantageously to encapsulate volatile or labile flavouring components which may be in liquid or in solid form, and which are typically insoluble in water.
• the flavouring present within the particulate composition of the present invention may contain as flavouring substances e.g. aldehydes, acetales, ketones, terpenes, esters, pyrazines and lactones.
• butylcyclohexyl acetate isononyl acetate, vetiveryl acetate, vetiverol, ⁇ -hexyl-cinnamaldehyde, 2-methyl-3 -(p-tert. butylphenyl)- propanal, 2-methyl-3-(p-isopropyl phenyl)-propanal, 3-(p-tert.butyl ⁇ henyl)- ⁇ ropanal, tricyclodecenyl acetate, tricyclo-decenyl propionate, 4-(4-hydroxy-4-methylpentyl)-3- cyclohexene carbaldehyde, 4-(4-methyl-3-pentenyl)-3-cyclohexene carbaldehyde, 4- acetoxy-3 -pentyl-tetrahydropyran, 3-carboxymethyl-2-pentyl-cyclopentane, 2-n-heptyl- cyclopentanone, 3-methyl
• the particulate composition according to the invention is particularly suited for providing a controlled release of menthol, mint and/or eucalyptus flavour in chewing gum applications.
• the flavouring is selected from the group of menthol flavouring, mint flavouring, eucalyptus flavouring and mixtures thereof.
• gelatine of any type and grade may suitably be used, including for example gelatine derived from bone or skin, preferably from bone.
• Modified gelatines including e.g. gelatine metaphosphates, hardened gelatine (e.g.
• the Bloom strength of the gelatine that is used may vary widely and may suitably range from 0-300, especially 10-300.
• the degree to which the release of the flavouring composition from the matrix is delayed is partly determined by the Bloom or gelling strength of the gelatine.
• the Bloom will preferably be at least 150, more preferably at least 200, most preferably at least 240.
• High melting fat in accordance with the present invention may be obtained by hydrogenation of vegetable oils and/or animal fats, or by isolating high melting fractions from these oils and fats. It was found that the moment at which the flavouring is released from the present particulate composition, particularly during e.g. mastication, can be delayed further by employing a fat that is substantially solid at mouth temperature. Consequently, in a particularly preferred embodiment, the fat contained in the present particles has a melting point of at least 35 °C, more preferably of at least 38 °C, most preferably of at least 45 °C.
• a flavouring component when encapsulated in a matrix comprising gelatine and fat according to the present invention a particulate composition is obtained wherein the flavouring and the fat are entrapped as discrete elements within a matrix containing the gelatine. Typically at least 90 %, more preferably at least 95 % of the flavouring is dissolved or dispersed homogeneously in the discrete fat elements. It is further believed that the relative quantities of the fat and gelatine can be varied to obtain the desired release characteristics; the quantity and/or relative size of the discrete fat elements will affect the time of occurrence of the flavour release peak and the rate of flavour release upon consumption.
• the mass weighted mean diameter of the discrete flavouring-containing fat elements will be in the range of 0.5-10 ⁇ m, preferably in the range of 0.8-3 ⁇ m .
• the particulate composition according to the present invention will release the flavouring comprised therein under specific conditions e.g. under the influence of shear forces, heat and/or moisture, as occur during the consumption of the products they are incorporated in. These conditions are typically exerted during chewing, e.g. of confectioneries such as chewing gum, and brushing, e.g. of toothpaste.
• the term “consumption” as used herein therefore is meant to encompass chewing and brushing of the composition.
• the amount of fat that is comprised in the particles may vary between 0.1 and 75 wt%, depending on the 'release-characteristics' that are desired. In order to provide a relatively slow release, the amount of fat contained in the particles preferably is at least 5 wt%. In case an even slower release is desired, e.g. in chewing gum applications, the amount of fat preferably exceeds 8 wt%, even more preferably it exceeds 10 wt%. It is furthermore preferred that the amount of fat does not exceed 65 wt%, more preferably it does not exceed 50 wt%.
• the gelatine is comprised in the flavour and fat containing particles according to the invention in an amount of 10-70 wt%.
• the delay in the occurrence of the flavour release peak, e.g. during mastication, is, amongst others, dependent on the relative amounts of gelatine and fat comprised in the matrix.
• the present particles contain 2O-50 wt% of gelatine in combination with at least 5 wt% fat.
• the particles according to the present invention typically comprise 0.1-40 wt% of flavouring. Since the present composition is particularly effective in providing a sustained release of the flavouring contained therein, it is feasible to incorporate a substantial amount of flavouring in the present particles without causing an undesired initial "flavour burst".
• said average diameter is at least 80 ⁇ m, more preferably at least 125 urn. Typically, the aforementioned average diameter will not exceed 1500 ⁇ m.
• the particulate flavouring composition further comprises a film forming carbohydrate.
• the film forming carbohydrate is suitably selected from the group consisting of gums, modified starches, cellulose derivatives and mixtures thereof.
• the film forming carbohydrate is selected from gums, modified starches and mixtures thereof.
• Particularly preferred but non-limiting examples of film forming carbohydrates are selected from the group of gums, such as gum arabic or gum acacia, modified starches, cellulose derivatives, such as methylcellulose, ethylcellulose, hydroxyethylcellulose, hydroxypropylcellulose, hydroxypropyl methylcellulose, carboxymethylcellulose and mixtures thereof.
• the film forming carbohydrate may be comprised in the particles in an amount of 0.1-10 wt%, preferably 2-6 wt%.
• the particulate flavouring composition according to the present invention may further comprise a carbohydrate plugging material.
• a carbohydrate plugging material is meant that is used to modify in particular the glass transition temperature and the melting behaviour of the particle matrix, thereby providing an improved oxygen barrier to the encapsulated flavour and preventing flavour from leaking out of the encapsulate.
• the plugging material may suitably be selected from the group of mono, di and tri-saccharides, such as for example glucose, fructose, maltose, sucrose, raffinose, xylitol, sorbitol and mixtures thereof. These saccharides may also be provided in the form of materials having a high content of such sugars, such as fruit juice solids.
• the plugging material is selected from maltose, sucrose, xylitol, sorbitol and combinations thereof. Even more preferably, in the instance where the flavouring composition is intended to be used in so-called 'sugar-free chewing-gum', the plugging material is selected from xylitol, sorbitol and combinations thereof. Plugging material is typically comprised in the particles of the present particulate composition in an amount ranging from 1-30 wt%, preferably 10-20 wt%. The combination of flavouring, gelatine and fat in the present particulate composition typically represents at least 50 wt% of said composition.
• said combination together with the optional ingredients film forming carbohydrate and carbohydrate plugger represent at least 70 wt%, more preferably at least 80 wt% and most preferably at least 90 wt% of the present particulate composition.
• the bulk density of the present particulate composition is typically within the range of 300-700 g/1.
• the bulk density of the present composition is within the range of 400-600 g 1.
• particulate compositions such as those according to the present invention are generally obtained by drying emulsions of the particle components, such as disclosed in more detail hereafter, these compositions usually contain some water.
• the composition according to the present invention comprises 0-6 wt% of water, especially 0.3-4 wt% of water.
• the controlled release particles present in the particulate composition may optionally comprise additional food-grade additives known in the art. Typical examples comprise artificial sweeteners, preservatives, colourants, fillers, etc. Typically, the combination of flavouring, gelatine and fat constitutes 50-100 wt%, preferably 70-100 wt% of the controlled release particles. Besides the controlled release particles containing flavouring, gelatine and fat in the indicated amounts, the present particulate composition may contain other particulate material, such as sugar, colouring etc. Preferably, the particulate composition comprises at least 50 wt% of the controlled release particles. Even more preferably the composition contains at least 80 wt% of the controlled release particles.
• the composition essentially consists of the controlled release particles.
• the particulate compositions according to the present invention are typically obtained by drying emulsions comprising gelatine, fat, flavouring, and optionally a film forming carbohydrate, a plugger substance or any other desired additive, by any conventional process known in the art, such as spray-drying, drum drying, extrusion, fluidised bed processing or freeze drying.
• the emulsion is dried by fluidized bed processing or freeze drying.
• the freeze drying process is typically carried out by solidifying said emulsion in a workable shape, e.g. into 1 cm beads using a palletizing unit. The beads are then collected and subjected to a standard freeze drying process.
• the emulsion for use in the drying process as mentioned above is preferably obtained by preparing an aqueous solution of the water-soluble components, which include the gelatine and optionally the plugger material and the film forming carbohydrate; and then adding thereto a mixture of the flavouring and the fat, which mixture may suitably have been prepared by dispersing the flavouring into the molten fat.
• the emulsion is suitably homogenised while being kept at a temperature above the melting point of the fat.
• the size of the fat droplets is closely monitored during homogenisation since, as mentioned before, the size and quantity of the discrete fat elements in the end-product particle affect the release characteristics of the flavour upon consumption.
• a particulate flavouring composition wherein the controlled release particles contain 10-70 wt% of gelatine, having a Bloom number of 0-300, 0.1-75 wt% of fat and 0.1-40 wt% of flavouring, wherein x is at least
• slow-release particulate compositions are provided wherein x is at least 0.8, more preferably at least 1.0, most preferably at least 2.0. Typically, x will not exceed 20, preferably it does not exceed 18.
• Particulate compositions comprising 10-70 wt% of gelatine, having a Bloom number of 0-300, 0.1-75 wt% of fat and 0.1-40 wt% of flavouring, wherein x is lower than 0.5, will release the flavouring relatively quickly upon consumption. These quick-release particulate compositions can be used to provide an early flavour burst and provide an advantageous alternative to unencapsulated flavours.
• the controlled release particles of the present invention may advantageously be further coated with e.g. long chain hydrocolloid, such as but not limited to those selected from the group of polysaccharides, zein, shellac, cellulose derivatives and mixtures thereof. Particularly advantageous results can be obtained if the coating layer represents from 0.5-5 wt.% of the coated particles. Higher amounts of coating will result in an undesirable suppression of flavour intensity. Surprisingly advantageous results are obtained when the present particles are coated with a cellulose derivative selected from the group consisting of methylcellulose, ethylcellulose, hydroxyethylcellulose, hydroxypropylcellulose, hydroxypropyl methylcellulose, carboxymethylcellulose and mixtures thereof.
• this aspect of the invention is concerned with a flavour delivery system that comprises (a) 5-70 wt% of a first particulate composition as defined herein before wherein x is at least 1, and (b) 5-70 wt% of a second particulate composition as defined herein before wherein x is less than 1.
• a flavour delivery system comprising (a) 5-70 wt% of a first particulate composition as defined herein before wherein x is at least 1, and (b) 5-70 wt% of a second particulate composition as defined herein before wherein the value of x is at least 20% lower than that of the first composition.
• a flavour delivery system comprises (a) 5-70 wt% of a particulate composition as defined herein before wherein x is at least 1, and (b) 5-70 wt% of non-encapsulated flavour (liquid flavour) or any other immediate-release particulate flavouring composition known in the art. Due to the occurrence of several subsequent flavour release peaks during consumption of a product containing such flavour delivery systems, it is possible to design systems providing a long(er) lasting constant taste perception by the consumer upon consumption.
• the present invention further relates to the use of the present particulate flavouring compositions and/or the flavour delivery systems for flavouring chewing gums.
• the chewing gum can be any type of chewing gum known in the art, the composition of which will be apparent to and/or available for the skilled person.
• the chewing gum is further coated with an often crunchy water soluble coating layer.
• the invention product is used to extend the satisfactory chewing time of the chewing gum by incorporating in the gum base one or more fractions of the controlled release particles, and optionally the liquid flavour.
• the fast release fractions of the flavour delivery system e.g. the liquid flavour or quick release particles that are used for providing an initial 'flavour burst 1 , are incorporated in the outer coating layer of the chewing gum as well as in the gum base itself, and the present particulate composition is only incorporated in the chewing gum.
• the fast release fraction is incorporated in the coating and the slow release particulate composition in the chewing gum
• Chewing gums prepared with the present particulate controlled release compositions or systems will reach higher flavour levels and/or maintain highly perceptible flavour over an extended period of time, compared with the chewing gums presently known in the art.
• a flavour delivery system as defined herein before is incorporated into chewing gum.
• a chewing gum can be provided that will deliver an essentially constant flavour sensation for several minutes.
• this embodiment makes it possible to let a consumer experience subsequent distinct tastes, e.g. a lemon flavour during the first minute, followed by a mint flavour.
• the present invention relates to chewing gum comprising the particulate flavouring composition or the flavour delivery system according to the present invention in an amount of 0.01-6 wt%, based on the total weight of the chewing gum composition, preferably 0.05-3 wt%.
• the most preferred embodiments relate to chewing gums providing exceptionally long taste-perception and to chewing gums providing the experience of distinct subsequent flavours.
• the flavour delivery system or the particulate flavouring composition according to the present inventions is incorporated into toothpaste for imparting thereto the advantageous flavouring characteristics as described here-above.
• Yet another embodiment of the present invention therefore relates to toothpaste comprising the particulate flavouring composition or the flavour delivery system according to the present invention in an amount of 0.01-6 wt%, based on the total weight of the toothpaste composition, preferably 0.05-3 wt%.
• the toothpaste can be any type of toothpaste known in the art, the composition of which will be apparent to and/or available for the skilled person.
• Solutions are prepared by dispersing the first three components in water and mixing at 60°C for 30 minutes.
• the menthol was dissolved in fully hydrogenated palm oil (type Admul PO58 5Z03910 produced by Quest International B.N.) at 60 °C which is subsequently added to the aqueous dispersion and an emulsion is produced by homogenisation for 15 minutes at a temperature of 60 °C using an Ultra Turrax.
• This emulsion is then processed into round ⁇ 1 cm frozen particles in a cryogenic pelletizer/breaker using liquid nitrogen.
• These deep frozen particles are subsequently loaded onto a batch freeze dryer, operating at a temperature of -45 °C, with a vacuum of 1 mbar, a plate temperature of 20 °C, during 48 hours of processing time.
• the resulting material is then grinded down to a particle size range of 125-1000 micron with D50 -500 micron. This resulted in the particulate flavouring compositions shown in table 2
• Table 2 particulate flavouring compositions prepared according to the present invention.
• flavouring compositions according to example 1 were added to a chewing gum bases having the following composition:
• EXAMPLE 2 The particulate flavouring composition 2, described in Table 2 of Example 1 was coated with methyl cellulose by means of fluid bed coating, using an aqueous solution of 4 wt.% methyl cellulose. The coated product so obtained contained about 3 wt.% of methyl cellulose.
• Example 2 The coated product as well as the particulate flavouring composition 2 of Example 1 were added to the chewing gum base described in Example 1 in an amount of 1.5 wt.%.
• the release characteristics of the chewing gum products so obtained were evaluated by a sensorial panel in the same way as described in Example 1. The results of the evaluation are depicted in Figure 2. These results clearly show that application of the methyl cellulose coating layer delays flavour release without affecting the release profile.

Landscapes

• Health & Medical Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• General Health & Medical Sciences (AREA)
• Veterinary Medicine (AREA)
• Public Health (AREA)
• Animal Behavior & Ethology (AREA)
• Epidemiology (AREA)
• Birds (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Oral & Maxillofacial Surgery (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Nutrition Science (AREA)
• Emergency Medicine (AREA)
• Medicinal Chemistry (AREA)
• Pharmacology & Pharmacy (AREA)
• Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
• General Chemical & Material Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Bioinformatics & Cheminformatics (AREA)
• Organic Chemistry (AREA)
• Confectionery (AREA)
• Cosmetics (AREA)
• Seasonings (AREA)
• Fats And Perfumes (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)

Priority Applications (9)

Applications Claiming Priority (2)

Publications (1)

Family

ID=34917175

Family Applications (1)

Country Status (12)

Cited By (4)

Families Citing this family (18)

Citations (7)

Family Cites Families (10)

• 2005
  • 2005-03-04 DK DK05722016T patent/DK1753307T3/da active
  • 2005-03-04 AU AU2005220132A patent/AU2005220132B2/en not_active Expired
  • 2005-03-04 EP EP05722016A patent/EP1753307B1/en not_active Expired - Lifetime
  • 2005-03-04 BR BRPI0508386A patent/BRPI0508386B1/pt active IP Right Grant
  • 2005-03-04 AT AT05722016T patent/ATE406112T1/de not_active IP Right Cessation
  • 2005-03-04 DE DE602005009356T patent/DE602005009356D1/de not_active Expired - Lifetime
  • 2005-03-04 WO PCT/NL2005/000160 patent/WO2005084458A1/en not_active Ceased
  • 2005-03-04 US US10/591,570 patent/US8057784B2/en active Active
  • 2005-03-04 PL PL05722016T patent/PL1753307T3/pl unknown
  • 2005-03-04 JP JP2007501737A patent/JP4747162B2/ja not_active Expired - Lifetime
  • 2005-03-04 ES ES05722016T patent/ES2313314T3/es not_active Expired - Lifetime
  • 2005-03-04 CN CN2005800139297A patent/CN1949986B/zh not_active Expired - Lifetime

Patent Citations (7)

Also Published As

Similar Documents

Legal Events