WO2013004743A1 - Distribution d'arôme - Google Patents

Distribution d'arôme Download PDF

Info

Publication number
WO2013004743A1
WO2013004743A1 PCT/EP2012/063033 EP2012063033W WO2013004743A1 WO 2013004743 A1 WO2013004743 A1 WO 2013004743A1 EP 2012063033 W EP2012063033 W EP 2012063033W WO 2013004743 A1 WO2013004743 A1 WO 2013004743A1
Authority
WO
WIPO (PCT)
Prior art keywords
taste
tastant
coating
coating layer
core
Prior art date
Application number
PCT/EP2012/063033
Other languages
English (en)
Inventor
Aloysius Lambertus Doorn
Original Assignee
Givaudan Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Givaudan Sa filed Critical Givaudan Sa
Publication of WO2013004743A1 publication Critical patent/WO2013004743A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • 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
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides

Definitions

  • This disclosure relates to taste delivery and more particularly to particles used to deliver taste.
  • taste refers to a sensation that are experienced only by the tongue, and to which there is no element of smell
  • flavour refers to a sensation that invariably also involves the sense of smell as a is part, (often a critical part) of experiencing the flavour. Typical tastes are acid, sweet, bitter and salt.
  • tastant refers solely to a substance that confers taste. Tastants and flavours arc naturally often used together.
  • Particles for the delivery of taste are well known in the art. There are many kinds of such particles, the best known being spray-dried taste particles, which comprise tastant alone, or which may also include inert core materials, such as cellulosic materials or edible mineral particles, such as clay. Other types include classic core-shell microcapsules, for example WO 99/17871 and. types in which tastant-coiitaiiting fat is dispersed in a gelatine matrix, for example WO 2005/084458. The selection of particle depends on the desired effect and end- use. For example, if it is desired to delay tastant release, or even to release different components at different times, the tastant will be coated in such a way that it is released when, it is desired.
  • a taste delivery particle comprising a core and at least one coating layer, the core comprising at least one tastant, and at least one coating layer comprising an enhancer for the tastant, the outermost of which coating layers is water- insoluble.
  • the taste delivery particle of the type hereinabove described thus comprises a core, which provides the desired tastant, and at least one coating, in one of which coatings is the taste enhancer,
  • the outermost coating i.e., that farthest removed from the core
  • suitable water-insoluble materials include ethyl cellulose, zein, polyvinyl acetate, cross-linked alginate and cross-linked gelatin.
  • the core may comprise any desired tastant.
  • Typical examples include sweetener materials, such as sugar or other natural and artificial sweeteners, acid materials, such as citric acid, tartaric acid, ascorbic acid, glueono-delta-lactone and sodium diacetate, and salt. There may be present more than one such tastant.
  • the taste enhancers may be any such taste enhancers known to the art:.
  • Non-limiting examples of such taste enhancers include mono sodium glutamate (iimami), guanisine monophosphate, inosine monophosphate (umami), jambu oleoresin (acid, alcohol boosting (tingling), umami, salty, earbonation and hot), N-lactoyl ethanolamine (salt, iimami, cooling, alcohol boosting, earbonation and hot), 2-hydroxy ethyl gluconamide (masking, fat and cream), N-lactoyl lyramine (masking, fat and cream), N-lactoyl guanisine
  • sweet enhancers are: Rebaudiside A, Luo hang goh, Naringin dihydroehalcone, Neohesperidin, Thaumatine, 2-hydroxy ethyl gluconarnide, and Maillard reaction products as pari of a flavour preparation as prepared in WO2005/096844.
  • the taste delivery particles hereinabove described may comprise only a core and a single coating, which coating comprises the desired taste enhancer. However, in particular embodiments, there may be present more than one coating.
  • the nature and number of coatings depend entirely on the nature and end-use of the particles, and the skilled person will readily be able to comprehend the principles and select a suitable composition and number of coatings for each use,
  • Both tastant and enhancer are released by mechanical force applied to the particle (for example, chewing), the particle up to that time having preserved the tastant from any processes involved in the preparation process, such as heating or freezing.
  • the particles will retain their tastant even during prolonged, harsh processing or application conditions.
  • a typical particle may comprise a core comprising a tastant, first coating of hardened palm oil, maitodextrin, modified starch or gum Arabic and a final coating of water-insoluble material.
  • water-insoluble materials include ethyl cellulose, zein, polyvinyl acetate, cross-linked alginate and cross- linked gelatin.
  • the taste enhancer can be present in the first coating (if required for the application) or in the second coating (outer coating). There may also be a further coating under the final water-insoluble coating. This can be used to slow the release of tastant and enhancer. Alternatively, it can itself contain an active substance, such as flavour. Any known and desirable flavour ingredient may be
  • Typical examples of particle coatings for particular examples include the following;
  • High temperature, low viscosity, short residence time e.g instant soup
  • 10 - 30% fat inner coating e.g. 10 - 30% fat inner coating
  • High temperature, low viscosity, long residence time e.g soup in a canteen
  • 20 - 30% fat inner coating e.g soup in a canteen
  • High temperature, high viscosity, short residence time e.g sauce for pizza: no fat inner coating and 10% EC coating, or 10% fat inner coating and 5% EC outer coating.
  • a sodium diacelate core will be coated with 10 - 50% (preferably 20 - 40%) hardened fat, with a further coating of 5 - 20% (preferably 5 - 15%) ethyl cellulose containing 1 - 3% Jambu oleoresin (all percentages being by weight of the total particle).
  • a citric acid core is coated with 10 - 50% (preferably 20 - 40%) hardened fat with a further coating of 5 - 20% (preferably 5 - 15%) ethyl cellulose containing 1 - 3% Jambu oleoresin.
  • acetic acid release in a marinade a sodium diacetate core is coated with 10 - 50% (preferably 20 - 40%) hardened fat with a further coating of 5 - 20% (preferably 5 - 15%) ethyl cellulose containing 1 - 3% Jambu oleoresin
  • a citric acid core is coated with 10 - 50% (preferably 20 - 40%) hardened fat with a further coating of 5 - 20% (preferably 5 - 15%) ethyl cellulose containing 1 - 3% Jambu oleoresin.
  • the particles hereinabove described may be prepared by art-recognised methods such as spray drying and fliiidised bed coating. They may be incorporated into consumable compositions in an art-recognised manner. There is therefore also provided a consumable composition of enhanced taste, comprising a consumable composition base and taste delivery particles as hereinabove described.
  • consumable composition base is meant all those ingredients that are normally used to provide a consumable composition.
  • Typical non-limiting consumable compositions in which the particles may be incorporated include all food products, food additives, and any product placed in the mouth including chewing gum, cereal products, rice products, tapioca products, sago products, baker's products, biscuit products, pastry products, bread products, confectionery products, dessert products, gums, chewing gums, flavored or flavor-coated straws, flavor or flavor-coated food/beverage containers, chocolates, ices, honey products, treacle products, yeast products, baking-powder, salt and spice products, savoury products, soups, mustard, products, vinegar products, sauces (condiments), processed foods, cooked fruits and vegetable products, meat and meat products, jellies, jams, fruit sauces, egg products, milk and dairy products, yoghurts, cheese products, butter and butter substitute products, milk substitute products, soy products, edible oils and.
  • fat products including forms requiring reconstitution, food extracts, plant extracts, meat extracts, condiments, gelatins, pharmaceutical and non-pharmaceutical gums, tablets, lozenges, drops, and combinations thereof.
  • a taste delivery particle was made of a core material (sodium diacetate), a coating of hardened fat (P058 with a melting point of 58 °C) and an ethyl cellulose coating contain i an enhancer (Jambu Oleoresin).
  • Sodium diacetate gives acetic acid when it conies into contact with water.
  • the composition is as follows:
  • the product was made on a fluidiscd bed using a 2-step process.
  • the taste delivery particles are hereinafter referred to as Sample #3.
  • Sample # 1 was the addition, of sodium diacetate (SDAc) alone, Samples #2 and 3 are as described in Example 1 , and Sample #4 has no sodium diacetate or taste delivery system.
  • a salt and phosphate solution (25 g salt, 12.5 g phosphate and 275 g water) was made, as follows:
  • the salt/phosphate mixture was divided in smaller portions in proportion to the quantity amount of meat (per piece, see table above))
  • the refrigerated pieces were bake/steam-cooked simultaneously in a conibi oven (Cimaplus Conibi with 30% steam) at 180 °C until an internal meat temperature of 77 °C was attained in the biggest piece of chicken.
  • Sample # 1 was bland in taste and no acetic acid perception
  • Sample # 2 had acetic acid taste, but not very strong
  • the samples were tasted for acid enhancement by an expert panel of 5 panelists.
  • the soup with Sample #2 docs not have this immediate acid taste, but is only noticeable on chewing. The result is a peaky acetic acid release.
  • the soup with Sample #3 similarly does not have an immediate acid taste, but only a release on chewing. In this case acid is released more aggressively and it is more long lasting than in the ease of Sample #2.

Abstract

L'invention porte sur une particule de distribution de saveur, laquelle particule comprend un noyau et au moins une couche de revêtement, le noyau comprenant au moins un agent de saveur, et au moins une couche de revêtement comprenant un exhausteur de saveur pour l'agent de saveur, la partie située le plus à l'extérieur de ces couches de revêtement étant insoluble dans l'eau. Les particules procurent une façon efficace de distribuer une saveur renforcée, et sont aptes à maintenir l'agent de saveur même dans des conditions de traitement difficiles prolongées.
PCT/EP2012/063033 2011-07-04 2012-07-04 Distribution d'arôme WO2013004743A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1111313.1 2011-07-04
GBGB1111313.1A GB201111313D0 (en) 2011-07-04 2011-07-04 Flavour delivery

Publications (1)

Publication Number Publication Date
WO2013004743A1 true WO2013004743A1 (fr) 2013-01-10

Family

ID=44512003

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2012/063033 WO2013004743A1 (fr) 2011-07-04 2012-07-04 Distribution d'arôme

Country Status (2)

Country Link
GB (1) GB201111313D0 (fr)
WO (1) WO2013004743A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1327761A (en) * 1969-08-01 1973-08-22 Bush Boake Allen Ltd Encapsulated compositions
US4556566A (en) * 1983-06-30 1985-12-03 Mallinckrodt, Inc. Salt substitute containing potassium chloride coated with a mixture of maltodextrin and sodium chloride and method of preparation
US4710391A (en) * 1985-06-11 1987-12-01 Conagra, Inc. Flavoring method for fried food products
US4981698A (en) * 1986-12-23 1991-01-01 Warner-Lambert Co. Multiple encapsulated sweetener delivery system and method of preparation
US5004595A (en) * 1986-12-23 1991-04-02 Warner-Lambert Company Multiple encapsulated flavor delivery system and method of preparation
US20090004360A1 (en) * 2007-05-14 2009-01-01 Cadbury Adams Usa Llc Taste Potentiator Compositions in Oral Delivery Systems

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1327761A (en) * 1969-08-01 1973-08-22 Bush Boake Allen Ltd Encapsulated compositions
US4556566A (en) * 1983-06-30 1985-12-03 Mallinckrodt, Inc. Salt substitute containing potassium chloride coated with a mixture of maltodextrin and sodium chloride and method of preparation
US4710391A (en) * 1985-06-11 1987-12-01 Conagra, Inc. Flavoring method for fried food products
US4981698A (en) * 1986-12-23 1991-01-01 Warner-Lambert Co. Multiple encapsulated sweetener delivery system and method of preparation
US5004595A (en) * 1986-12-23 1991-04-02 Warner-Lambert Company Multiple encapsulated flavor delivery system and method of preparation
US20090004360A1 (en) * 2007-05-14 2009-01-01 Cadbury Adams Usa Llc Taste Potentiator Compositions in Oral Delivery Systems

Also Published As

Publication number Publication date
GB201111313D0 (en) 2011-08-17

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