Classifications

• • 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
• • 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
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/202—Aliphatic compounds
  • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
  • A23L27/2028—Carboxy compounds
• • 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
• • 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
  • 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
  • A23L27/80—Emulsions
• • 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
  • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • 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
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
• • 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
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/10—Puddings; Dry powder puddings
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the technical field relates to powder compositions comprising flavors that are retain during processing.
• Loading liquid flavors onto solid matrix materials is a traditional method to prepare flavor powders.
• the procedure is called powder/liquid blending, and the terms “loading” or “plating” is used to describe such liquid loading processes, with the resulting flavor powder called a 'plated powder' or a 'plated flavor'.
• plated flavor powders do not provide good protection against loss of the flavor against evaporation (see for example Bolton and Reineccius (1991), Perfumer & Flavorist, Volume 17, No.
• a flavor composition comprising a mixture of: a) a first powder comprising a liquid flavor having a logP of up to about 3.5 loaded onto a first solid matrix material; and b) a second powder comprising a solvent loaded onto a second solid matrix material wherein the second solid matrix material is different than the first solid matrix material and wherein the flavor composition comprises a free-flowing powder.
• Figure 1 shows headspace results, illustrating the improved retention of the flavor in the composition. Dark columns are for the flavor powder prepared according to the invention, light-gray columns are for a reference traditional flavor powder prepared by regular powder blending.
• Figure 2 shows results from storage stability test using headspace measurement of flavor released from powders dissolved in warm water (temperature: 60[deg]C). Each sample had been stored for 9 months at room temperature either in closed or in semi-open containers.
• the first solid matrix material is selected from the group consisting of dextrin, starch, hydrophobic ally modified starch, vegetable flours, sugars, table salt, calcium carbonate, calcium phosphate, water-soluble sweeteners, flavor modifiers or taste enhancers.
• the second solid matrix material is selected from the group consisting of microcrystalline cellulose, silicon dioxide, clay powder, or a solid food ingredient with a water solubility below 100 mg/L.
• the solvent of the second powder comprises a solvent selected from the group consisting of propylene glycol, water, aqueous solutions of organic acids, aqueous salt solutions, ethanol, glycerol, or mixtures thereof.
• the solvent comprises propylene glycol.
• the carrier solvent comprises a liquid selected from the group consisting of vegetable oils, isopropyl myristate, polyunsaturated fatty acids, polyoxyethylene (20) sorbitan monooleate, sorbitan trioleate, lecithin, triacetin, ethyl acetate, triethyl citrate, isopropanol, benzyl alcohol, or mixtures thereof.
• the carrier solvent comprises a liquid selected from a medium chain triglyceride oil or triacetin. More particularly the carrier solvent comprises a medium chain triglyceride.
• a composition wherein the carrier solvent comprises a medium chain triglyceride oil, the solvent comprises propylene glycol, the first solid matrix material comprises maltodextrin , and the second solid matrix material comprises microcrystalline cellulose.
• a method of making a free-flowing flavor composition comprising: a) loading a flavor onto a first solid matrix material to form a flavor plated particle; b) mixing a solvent with a second solid matrix material to form a solvent plated particle; and c) mixing the flavor plated particle with the solvent plated particle to form a free-flowing particle.
• the free-flowing particle has enhanced flavor retention as compared to a plated powder formulation not having a particle or powder comprised of a solvent plated onto a second solid matrix material.
• Loading of solid matrix materials with liquid flavor or with solvent can be carried out by any method for powder blending known in the art (described for example in the publication Bolton and Reineccius (1991), Perfumer & Flavorist, Volume 17, No. 2, p2).
• the procedure is performed at the industrial scale using a powder blender that allows intimate mixing of solid and liquid ingredients.
• the liquid can be poured or dripped directly onto the solid matrix material, or it can be sprayed onto the solids with a nozzle.
• Powder blending equipment is available, for example, from Loedige Process Technology, Germany, or from Amixon GmbH, Germany.
• the first powder comprises a liquid flavor loaded onto a first solid matrix material.
• the liquid flavor comprised in the first powder is loaded onto the first solid matrix material in conjunction with a carrier solvent.
• the first powder in the flavor composition comprises:
• the second powder comprises a solvent loaded onto a second solid matrix material wherein the second solid matrix material is different than the first solid matrix material.
• the film-forming material is selected in the group consisting of proteins, polysaccharides, foodgrade resins, waxes, tannins, edible polymer, or mixtures thereof.
• the film-forming material can also be a mixture of those materials.
• film forming material it is meant here a polymeric or particulate material that can be provided in the form of a liquid solution or dispersion and that forms a solid, contiguous or continuous film upon removal of the solvent.
• film- forming materials include but are not limited to zein, whey proteins, soy proteins, caseins, maltodextrins, ethylcellulose, alginate, chitosan, shellac, tannic acid, gum arabic, or mixtures thereof.
• the protective coating layer can be coated onto the particles by a variety of methods with known industrial feasibility, including powder mixing using industrial powder blending equipment, or spray coating using fluidized bed equipment.
• flavor or flavoring composition it is meant here a flavoring ingredient or a mixture of flavoring ingredients, solvents or adjuvants of current use for the preparation of a flavoring formulation, i.e. a particular mixture of ingredients which is intended to be added to an edible composition or chewable product to impart, improve or modify its organoleptic properties, in particular its flavor and/or taste.
• flavoring ingredients are well known and many of these flavoring ingredients are listed in reference texts such as in the book by S.
• the flavor is a mint flavor.
• the mint is selected from the group consisting of peppermint and spearmint.
• the flavor is a cooling agent or mixtures thereof.
• the flavor is a menthol flavor.
• Flavors that are derived from or based on fruits where citric acid is the predominant, naturally-occurring acid include but are not limited to, for example, citrus fruits (e.g., lemon, lime), limonene, strawberry, orange, and pineapple.
• the flavors food is lemon, lime or orange juice extracted directly from the fruit.
• Further embodiments of the flavor comprise the juice or liquid extracted from oranges, lemons, grapefruits, key limes, citrons, Clementines, mandarins, tangerines, and any other citrus fruit, or variation or hybrid thereof.
• the flavor comprises a liquid extracted or distilled from oranges, lemons, grapefruits, key limes, citrons, Clementines, mandarins, tangerines, any other citrus fruit or variation or hybrid thereof, pomegranates, kiwifruits, watermelons, apples, bananas, blueberries, melons, ginger, bell peppers, cucumbers, passion fruits, mangos, pears, tomatoes, and strawberries.
• the flavor comprises a composition that comprises limonene, in a particular embodiment, the composition is a citrus that further comprises limonene. In another particular embodiment, the flavor comprises a flavor selected from the group comprising strawberry, orange, lime, tropical, berry mix, and pineapple.
• the flavor comprises a composition to flavor a savory or salty food or snack, including, but not limited to, flavors associated with meat, such as beef, chicken or pork, or with fish and seafood.
• the flavor may comprise a spice or a composition of spices, herbs, cheese, yeast or yeast extracts, protein hydrolysates, seasonings, or extracts of smoke.
• Savory flavor tonalities include but are not limited to beef, pork, bacon, ham, poultry, French fries, cheese, pepper, chili, nacho, jalapeno, onion, garlic, tomato, paprika, coriander, nuts, umami, and may possess roasted, cooked, grilled, smoked, burnt or caramel notes.
• flavor includes not only flavors that impart or modify the smell of foods but include taste imparting or modifying ingredients.
• the latter do not necessarily have a taste or smell themselves but are capable of modifying the taste that other ingredients provides, for instance, salt enhancing ingredients, sweetness enhancing ingredients, umami enhancing ingredients, bitterness blocking ingredients and so on.
• the dry particles or powder provided herein may be suitable for conveying flavors to beverages, fluid dairy products, condiments, baked goods, frostings, bakery fillings, candy, chewing gum and other food products.
• a food composition or article comprising a flavor composition as described above wherein the food composition is selected from the group consisting of beverages, fluid dairy products, condiments, baked goods, frostings, bakery fillings, candy, chewing gum and other food products.
• Beverages include, without limitation, carbonated soft drinks, including cola, lemon- lime, root beer, heavy citrus ("dew type"), fruit flavored and cream sodas; powdered soft drinks, as well as liquid concentrates such as fountain syrups and cordials; coffee and coffee-based drinks, coffee substitutes and cereal-based beverages; teas, including dry mix products as well as ready-to-drink teas (herbal and tealeaf based); fruit and vegetable juices and juice flavored beverages as well as juice drinks, nectars, concentrates, punches and "ades”; sweetened and flavored waters, both carbonated and still; sport/energy/health drinks; alcoholic beverages plus alcohol-free and other low-alcohol products including beer and malt beverages, cider, and wines (still, sparkling, fort
• Fluid dairy products include, without limitation, non-frozen, partially frozen and frozen fluid dairy products such as, for example, milks, ice creams, sorbets and yogurts.
• Condiments include, without limitation, ketchup, mayonnaise, salad dressing,
• Baked goods include, without limitation, cakes, cookies, pastries, breads, donuts and the like.
• Bakery fillings include, without limitation, low or neutral pH fillings, high, medium or low solids fillings, fruit or milk based (pudding type or mousse type) fillings, hot or cold make-up fillings and nonfat to full-fat fillings.
• the carrier solvent in the first powder is characterized by being more oil-like (non-polar) than the solvent present in the second powder. This difference is conveniently expressed using the logP value.
• LogP values characterize the partitioning of compounds in oil/water environments; the value is defined as the decadic logarithm of the octanol/water partition coefficient, and values can be easily obtained using standard software.
• a flavor composition formulated based on a medium chain triglyceride oil (MCT, solvent A) was filled into a open beaker, and was then placed inside a closed glass container containing a powder consisting of 20% propylene glycol (PG, solvent B) plated onto 80% of microcrystalline cellulose (MCC; purchased from Sigma Aldrich). Then the system was stored in the lab at room temperature. After 6 days, a small sample of powder was removed, an extraction experiment was performed and the extract was analyzed by GC/MS.
• MCT medium chain triglyceride oil
• Methyloctanoate (a 6.67 mg/ml solution was prepared by dissolution in cyclohexane)
• Table 1 presents an overview of the extraction measurements.
• a flavor composition was prepared with medium chain triglyceride as the solvent (“Fl”).
• a flavor composition was prepared with triacetin as the solvent (“F2").
• Powder A was prepared by mixing Fl with maltodextrin in a 50:50 ratio a mortar (equal masses of maltodextrin particles and Fl).
• Powder B was prepared by mixing F2 with maltodextrin in a 50:50 ration in a mortar (equal masses of maltodextrin particles and F2).
• Powder C was prepared by mixing microcrystalline cellulose and propylene glycol in a
• Sample A was obtained by mixing in a mortar equal masses of powders A and C.
• Sample B was obtained by mixing in a mortar equal masses of powders B and C.
• sample Ref-A was obtained by mixing in a mortar equal masses of powder A and Maltodextrin.
• Sample Ref-B was obtained by mixing in a mortar equal masses of powder B and Maltodextrin.
• Table 3 presents an overview of formulations of flavor powders prepared for comparison.
• a precise mass between 50-100 mg of powder was dispersed in 100 ml of warm water (60°C) in 500-ml glass bottles equipped with caps having an opening of 5 mm on top for the measurement probe introduction.
• the opening was initially kept closed, and after dispersion in water and equilibration for 1.5 minute, was opened to introduce the probe and measure the headspace for 50 seconds (flow rate of aspiration: 31 ml/min). This procedure was followed rigorously the same for all the samples measured.
• the headspace was analyzed by a mass spectrometer, which detected the different volatiles and their amount.
• the molar masses in the left column of table 4 represent the characteristic fragments of the volatiles detected by the mass spectrometer.
• the values given in the table are the result, for each molecule, of the signals ratio Sample/Fresh.
• measurement of the volatiles released in the headspace showed that especially in the case of the medium chain triglyceride-based flavor (Fl), the presence of MCC/PG particles resulted in at least twice as much volatiles being retained as compared to the reference sample not containing MCC/PG.
• a flavor powder prepared according to Example 2 was compared to a traditional powder prepared with the same flavor with respect to volatile retention. This test was performed over several months by storing the powders in air in three different environments: 1. in hermetically closed vials (50 ml containers filled halfway with powder), 2. in semi-open vials (same containers, but with ten pores of diameter 0.5 mm punctured in the cap), and in completely open containers (petry dishes). All the samples were placed in a ventilated cupboard at a temperature of 23[deg]C.
• the powder compositions were as follows:
• Figure 2 shows results from headspeace measurements of flavor released from powders dissolved in warm water of temperature 60[deg]C. Each sample had been stored for 9 months at room temperature either in closed or in semi-open containers. The measured intensity for each component was normalized by the component intensity measured in the fresh counterpart. The comparison clearly shows that the powder prepared according to the processes described herein retained up to twice as much volatile as in the reference powder (depending on the molecular mass of the compound).
• flavor powders prepared according to the processes described herein enabled better retention with all molecular weights. Even in the semi-open containers, the volatile retention was up to three times better as compared to the reference.
• This example describes the preparation of a flavor powder comprising a mixture of a first powder comprising a liquid flavor loaded onto a first type of solid particles; and a second powder comprising a solvent loaded onto a second type of solid particles.
• the particles comprised in the first powder are additionally coated by a protective coating layer.
• film-forming materials polysaccharide, proteins, or mixture thereof, resins, waxes, tannins, lignin, lignocelluloses, and other film-forming polymers ) were used.
• Examples that are particularly suitable include zein, whey proteins, casein as proteins; ethylcellulose, alginate, chitosan as poylsaccharides; shellac as a natural resin; tannic acid or gum arabic.
• Solutions of gum arabic were prepared by dispersing and hydrating 15wt. (solution 4A) and 35% (solution 4B) of gum arabic (obtained from CNI, France) in deionized water.
• the first powder (limonene as a model liquid flavor, loaded onto microcrystalline cellulose particles at a flavor load of lOwt.%) was prepared as in Example 2, and the gum arabic solution was then blended onto this intermediate flavor powder with a kitchen blender. Additionally, for small batches, mortar and pestle were used for blending.
• a spray nozzle can be used to spray the gum arabic solution onto the powder, however, this is limited by the viscosity of the polymer solution (a 15wt:% gum arabic solution can be sprayed easily).
• the powders were left to dry overnight in the blending vessel.
• the same first powder (limonene loaded onto microcrystalline cellulose particles) was coated with zein (obtained from Sigma-Aldrich).
• a zein dispersion was prepared at a concentration of 9.6wt.% in a mixture of isopropanol/water 80/20 w/w and blended onto the powder.
• the samples prepared here were compared to simple plated flavors (limonene loaded onto microcrystalline cellulose), and compared organoleptically at 1 day and 2 weeks following preparation.
• the reference samples had lost all their flavor and no flavor release could be detected upon dispersion of the product in 60[deg]water, whereas the powder as prepared according to the processes described herein displayed a prolonged retention of the flavor.

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• Life Sciences & Earth Sciences (AREA)
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• Health & Medical Sciences (AREA)
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• Seasonings (AREA)
• Fats And Perfumes (AREA)
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• Confectionery (AREA)

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• 2014
  • 2014-06-24 MX MX2015016300A patent/MX384731B/es unknown
  • 2014-06-24 JP JP2016522435A patent/JP6516734B2/ja active Active
  • 2014-06-24 WO PCT/EP2014/063214 patent/WO2014206956A1/en not_active Ceased
  • 2014-06-24 EP EP14732201.0A patent/EP3013158B1/en active Active
  • 2014-06-24 BR BR112015029773-0A patent/BR112015029773B1/pt active IP Right Grant
  • 2014-06-24 ES ES14732201.0T patent/ES2646263T3/es active Active
  • 2014-06-24 CN CN201480033399.1A patent/CN105307509B/zh active Active
  • 2014-06-24 US US14/901,372 patent/US11051538B2/en active Active
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