WO2019002485A1 - Clean label shelf-stable flavor delivery system - Google Patents
Clean label shelf-stable flavor delivery system Download PDFInfo
- Publication number
- WO2019002485A1 WO2019002485A1 PCT/EP2018/067454 EP2018067454W WO2019002485A1 WO 2019002485 A1 WO2019002485 A1 WO 2019002485A1 EP 2018067454 W EP2018067454 W EP 2018067454W WO 2019002485 A1 WO2019002485 A1 WO 2019002485A1
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- aspects
- stabilizer
- biopolymer
- hedonic
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
- A23D9/05—Forming free-flowing pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
-
- 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
- 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
- A23L27/82—Acid flavourants
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Definitions
- the present disclosure relates to particles comprising flavors having an improved shelf life.
- the present disclosure relates to methods to produce the particles.
- the present disclosure relates to beverage, sweet goods, and savory applications containing the particles.
- Flavor delivery systems comprising starch derivatives (such as, for example, maltodextrin or modified starch) are less desirable in many food applications, compared to flavor delivery systems containing "clean label” ingredients, such as, for example gum Arabic, plant polysaccharides, and the like.
- "clean label” ingredients such as, for example gum Arabic, plant polysaccharides, and the like.
- the shelf life of flavor delivery systems containing clean label ingredients can be limited, due to oxidation of the flavor.
- composition wherein the composition is a solid, the composition comprising:
- a biopolymer selected from the group consisting of: a starch, a natural gum derived from a botanical source, a natural gum derived from seaweed, a natural gum derived from bacterial fermentation; a protein derived from plants, and a polysaccharide derived from plants; and
- the hedonic component comprises from 10% to 30% of the composition
- the at least one stabilizer comprises from 4.5% to 27% of the composition
- biopolymer comprises from 49% to 85.5% of the composition.
- One aspect provides a flavor, comprising: a) at least one stabilizer, and
- the at least one stabilizer comprises from 10% to 75% of the flavor, and wherein the hedonic component comprises from 15% to 90% of the flavor.
- the natural gum derived from a botanical source is selected from the group consisting of: gum arabic, gum ghatti, gum tragacanth, Karaya gum, and combinations thereof.
- the natural gum derived from a seaweed is selected from the group consisting of: alginate, agar, and carrageenan.
- the natural gum derived from bacterial fermentation is gellan gum.
- the protein derived from plants is soy protein.
- the polysaccharide derived from plants is soy polysachharides.
- the at least one stabilizer is selected from the group consisting of: a plant extract, an organic acid, an organic acid salt, a sugar, honey, and combinations thereof.
- the plant extract is a dried plant extract.
- the plant extract is a juice extract.
- the plant extract is selected from the group consisting of: a pear extract, a citrus fruit extract, a grape extract, a tree sap, and combinations thereof.
- the citrus fruit extract is selected from the group consisting of: an orange extract and a lemon extract.
- the tree sap is maple syrup.
- the organic acid is selected from the group consisting of: citric acid, malic acid, ascorbic acid, tartaric acid, and combinations thereof.
- One aspect provides a powdered beverage comprising a composition according to some aspects presented herein.
- One aspect provides a sweet good comprising a composition according to some aspects presented herein.
- One aspect provides a savory good comprising a composition according to some aspects presented herein.
- Figure 1 shows a schematic illustration of the structure of the arbinogalactan protein complex of gum arabic.
- Figure 2 shows the effect of a stabilizer comprising sugar on the specific volume (V sp ) of gum arabic. All carriers were spray dried with 20% wt orange oil. The standard deviation of V sp for these samples is ⁇ 0.001 cm /g.
- Figure 3 shows the effect of a stabilizer comprising sugar on the oxidation of a hedonic component comprising limonene. All carriers were spray dried with 20% wt orange oil. OPs stands for oxidation products including limonene oxide and carvone. Powders were stored at 35 °C.
- FIG. 4 shows the effect of organic acids on the specific volume (V sp ) of gum arabic. All carriers were spray dried with 20% orange oil. The standard deviation of V sp for these samples is ⁇ 0.001 cm /g.
- Figure 5 shows the concentration of oxidation products over time in storage of compositions containing 7.5% glycerol or organic acid.
- the control contains no organic acid.
- OPs stands for oxidation products including limonene oxide and carvone. Powders were stored at 35 °C.
- Figure 6 shows the relative proportions of various constituents of dried plant extracts.
- Figure 7 shows the retention of a flavoring substance of compositions according to some aspects presented herein.
- the standard deviation of flavor retention for these samples is ⁇ 0.8%.
- Figure 8 shows the concentration of oxidation products over time in storage of compositions according to some aspects presented herein, containing either 7.5% juice solids (panel a), or 15% juice solids (panel b).
- OPs stands for oxidation products including limonene oxide, carvone, trans-carveol and ds-carveol.
- clean label refers to flavor delivery systems that do not contain artificial flavors, artificial colors and synthetic ingredients.
- Spray dried, or extruded flavors comprising starch derivatives, such as, for example, maltodextrin, whilst having acceptable shelf lives, are not considered clean label.
- spray dried, or extruded flavors comprising food biopolymers, such as, for example, gum arabic, while clean label, often have poor shelf lives.
- loss and/or oxidation of the hedonic component results in the reduction of the shelf life. Due to loss or oxidation of the hedonic component, the shelf life of conventional products based on biopolymers often fails to exceed 18 months. For citrus flavoring substances, which are especially sensitive to oxygen, the shelf life is reduced even further, namely, less than 12 months.
- the shelf life of the composition may be 2 years or more.
- the shelf life of the composition may be 1, or 2, or 3, or 4, or 5, or 6, or 7, or 8, or 9, or 10, or 11, or 12, or 13, or 14, or 15, or 16, of 17, or 18, or 19, or 20, or 21, or 22, or 23, or 24 months, or more.
- Hedonic component refers to compounds that are well known to a person skilled in the art of aromatizing, as those that are capable of imparting a flavor or taste to a consumer product, or of modifying the taste and/or flavor of the consumer product, or yet, the texture or mouthfeel of the consumer product.
- the hedonic component is subject to oxidation ("oxidizable). In some aspects components characterized by a log P value of 2 or more.
- Hedonic components 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 hedonic component is lemon, lime or orange juice extracted directly from the fruit.
- the hedonic component comprises 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 hedonic component is an oil.
- composition wherein the composition is a solid, the composition comprising:
- a biopolymer selected from the group consisting of: a starch, a natural gum derived from a botanical source, a natural gum derived from seaweed, a natural gums derived from bacterial fermentation; a protein derived from plants, and a polysaccharide derived from plants; and
- the hedonic component comprises from 10% to 30% of the composition
- the at least one stabilizer comprises from 4.5% to 27% of the composition
- biopolymer comprises from 49% to 85.5% of the composition.
- the hedonic component comprises from 10% to 30% of the composition. In some aspects, the hedonic component comprises from 11% to 30% of the composition. In some aspects, the hedonic component comprises from 12% to 30% of the composition. In some aspects, the hedonic component comprises from 13% to 30% of the composil tion. In some aspects, the hedonic component comprises from 14% to 30% of the composil tion. In some aspects, the hedonic component comprises from 15% to 30% of the composil tion. In some aspects, the hedonic component comprises from 16% to 30% of the composil tion. In some aspects, the hedonic component comprises from 17% to 30% of the composil tion.
- the hedonic component comprises from 18% to 30% of the composil tion. In some aspects, the hedonic component comprises from 19% to 30% of the composil tion. In some aspects, the hedonic component comprises from 20% to 30% of the composil tion. In some aspects, the hedonic component comprises from 21% to 30% of the composil tion. In some aspects, the hedonic component comprises from 22% to 30% of the composil tion. In some aspects, the hedonic component comprises from 23% to 30% of the composil tion. In some aspects, the hedonic component comprises from 24% to 30% of the composil tion.
- the hedonic component comprises from 25% to 30% of the composil tion. In some aspects, the hedonic component comprises from 26% to 30% of the composil tion. In some aspects, the hedonic component comprises from 27% to 30% of the composil tion. In some aspects, the hedonic component comprises from 28% to 30% of the composil tion. In some aspects, the hedonic component comprises from 29% to 30% of the composil tion.
- the hedonic component comprises from 10% to 29% of the composil tion. In some aspects, the hedonic component comprises from 10% to 28% of the composil tion. In some aspects, the hedonic component comprises from 10% to 27% of the composil tion. In some aspects, the hedonic component comprises from 10% to 26% of the composil tion. In some aspects, the hedonic component comprises from 10% to 25% of the composil tion. In some aspects, the hedonic component comprises from 10% to 24% of the composil tion. In some aspects, the hedonic component comprises from 10% to 23% of the composil tion.
- the hedonic component comprises from 10% to 22% of the composil tion. In some aspects, the hedonic component comprises from 10% to 21% of the composil tion. In some aspects, the hedonic component comprises from 10% to 20% of the composil tion. In some aspects, the hedonic component comprises from 10% to 19% of the composil tion. In some aspects, the hedonic component comprises from 10% to 18% of the composil tion. In some aspects, the hedonic component comprises from 10% to 17% of the composil tion. In some aspects, the hedonic component comprises from 10% to 16% of the composil tion.
- the hedonic component comprises from 10% to 15% of the composition. In some aspects, the hedonic component comprises from 10% to 14% of the composition. In some aspects, the hedonic component comprises from 10% to 13% of the composition. In some aspects, the hedonic component comprises from 10% to 12% of the composition. In some aspects, the hedonic component comprises from 10% to 11% of the composition.
- the hedonic component comprises 10, or 11, or 12, or 13, or 14, or 15, or 16, or 17, or 18, or 19, or 20, or 21, or 22, or 23, or 24, or 25, or 26, or 27, or 28, or 29, or 30% of the composition.
- Gum arabic comprises three main molecular fractions: arabinogalactan (AG) representing approximately 90% wt of the gum and containing less than 1% wt protein, arabinoglactan-protein (AGP) representing approximately 10% wt of the gum and containing approximately 10% wt protein, and glycoprotein (GP) representing approximately 1% wt of the gum and containing 25-40% wt protein.
- AG arabinogalactan
- AGP arabinoglactan-protein
- GP glycoprotein
- AGP has a molecular mass of approximately lxl0 6 Da and functions as an emulsifier.
- AGP consists of a polypeptide chain with large carbohydrate blocks and short arabinose groups attached.
- the loss of the hedonic component is via oxidation, or evaporation, or a combination thereof.
- the composition reduces the loss of the hedonic component by including a stabilizing agent.
- the stabilizing agent decreases the specific volume of the biopolymer (namely the interstitial spaces between the polypeptide chains), thereby decreasing the rate of evaporation of the hedonic component, the oxidation of the hedonic component, or the combination of evaporation and oxidation of the hedonic component.
- the composition may be prepared by any suitable method readily selected by one of ordinary skill in the art. Non-limiting examples of methods include extrusion, spray drying, and the like.
- composition is prepared by spray drying according to the methods disclosed in U.S. Patent Application Publication No. 2015/0374018 Al.
- composition of the invention may be prepared by a method comprising the steps of:
- step (ii) spray-drying the emulsion of step (i).
- the emulsion may comprise between 20 and 80% of water based on the total weight of the emulsion.
- the emulsion may comprise from 10% to 30% of the hedonic component, from 4.5% to 27% of the at least one stabilizer and from 49% to 85.5% of the biopolymer by weight based on the total weight of dry matter of the emulsion. It should be understood that water is not included in the dry matter of the emulsion.
- the emulsion can be formed using any known emulsifying method, such as high shear mixing, sonication or homogenization. Such emulsifying methods are well known to the person skilled in the art.
- composition is prepared by twin-screw extrusion according to the methods disclosed in International Patent Application Publication No. WO 2016/102426 Al.
- the biopolymer is selected from the group consisting of a starch, a natural gum derived from a botanical source, a natural gum derived from seaweed, a natural gum derived from bacterial fermentation; a protein derived from plants, a polysaccharide derived from plants, and combinations thereof.
- the composition is free of modified starch and/or maltodextrin.
- natural gum refers to a polysaccharide of natural origin capable of causing a large increase in a solution's viscosity, even at small concentrations. In the food industry they are used as thickening agents, gelling agents, emulsifying agents, and stabilizers. Natural gums may be uncharged polysaccharides, or, alternatively, ionic polysaccharides (also referred to herein as polyelectrolytes). In some aspects, the natural gum is an ionic polysaccharide.
- the ionic polysaccharide is selected from the group consisting of: gum arabic, gum ghatti, gum tragacanth, Karaya gum, alginate, agar, carrageenan, gellan gum, and combinations thereof.
- the natural gum derived from a botanical source is selected from the group consisting of: gum arabic, gum ghatti, gum tragacanth, Karaya gum, inulin, and combinations thereof.
- the natural gum derived from a seaweed is selected from the group consisting of: alginate, agar, and carrageenan.
- the natural gum derived from bacterial fermentation is gellan gum.
- the protein derived from plants is soy protein.
- the polysaccharide derived from plants is soy polysaccharides.
- the biopolymer comprises from 49% to 85.5% of the composition. In some aspects, the biopolymer comprises from 49.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 50% to 85.5% of the composition. In some aspects, the biopolymer comprises from 50.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 51% to 85.5% of the composition. In some aspects, the biopolymer comprises from 51.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 52% to 85.5% of the composition. In some aspects, the biopolymer comprises from 52.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 53% to 85.5% of the composition.
- the biopolymer comprises from 53.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 54% to 85.5% of the composition. In some aspects, the biopolymer comprises from 54.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 55% to 85.5% of the composition. In some aspects, the biopolymer comprises from 55.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 56% to 85.5% of the composition. In some aspects, the biopolymer comprises from 56.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 57% to 85.5% of the composition.
- the biopolymer comprises from 57.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 58% to 85.5% of the composition. In some aspects, the biopolymer comprises from 58.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 59% to 85.5% of the composition. In some aspects, the biopolymer comprises from 59.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 60% to 85.5% of the composition. In some aspects, the biopolymer comprises from 60.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 61% to 85.5% of the composition.
- the biopolymer comprises from 61.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 62% to 85.5% of the composition. In some aspects, the biopolymer comprises from 62.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 63% to 85.5% of the composition. In some aspects, the biopolymer comprises from 63.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 64% to 85.5% of the composition. In some aspects, the biopolymer comprises from 64.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 65% to 85.5% of the composition.
- the biopolymer comprises from 65.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 66% to 85.5% of the composition. In some aspects, the biopolymer comprises from 66.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 67% to 85.5% of the composition. In some aspects, the biopolymer comprises from 67.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 68% to 85.5% of the composition. In some aspects, the biopolymer comprises from 68.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 69% to 85.5% of the composition.
- the biopolymer comprises from 69.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 70% to 85.5% of the composition. In some aspects, the biopolymer comprises from 70.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 71% to 85.5% of the composition. In some aspects, the biopolymer comprises from 71.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 72% to 85.5% of the composition. In some aspects, the biopolymer comprises from 72.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 73% to 85.5% of the composition.
- the biopolymer comprises from 73.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 74% to 85.5% of the composition. In some aspects, the biopolymer comprises from 74.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 75% to 85.5% of the composition. In some aspects, the biopolymer comprises from 75.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 76% to 85.5% of the composition. In some aspects, the biopolymer comprises from 76.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 77% to 85.5% of the composition.
- the biopolymer comprises from 77.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 78% to 85.5% of the composition. In some aspects, the biopolymer comprises from 78.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 79% to 85.5% of the composition. In some aspects, the biopolymer comprises from 79.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 80% to 85.5% of the composition. In some aspects, the biopolymer comprises from 80.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 81% to 85.5% of the composition.
- the biopolymer comprises from 81.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 82% to 85.5% of the composition. In some aspects, the biopolymer comprises from 82.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 83% to 85.5% of the composition. In some aspects, the biopolymer comprises from 83.5% to 85.5% of the composition. In some aspects, the biopolymer comprises from 84% to 85.5% of the composition. In some aspects, the biopolymer comprises from 84.5% to 85.5% of the composition.
- the biopolymer comprises from 49% to 85% of the composition. In some aspects, the biopolymer comprises from 49% to 84.5% of the composition. In some aspects, the biopolymer comprises from 49% to 84% of the composition. In some aspects, the biopolymer comprises from 49% to 83.5% of the composition. In some aspects, the biopolymer comprises from 49% to 82% of the composition. In some aspects, the biopolymer comprises from 49% to 81.5% of the composition. In some aspects, the biopolymer comprises from 49% to 80% of the composition. In some aspects, the biopolymer comprises from 49% to 79.5% of the composition. In some aspects, the biopolymer comprises from 49% to 79% of the composition.
- the biopolymer comprises from 49% to 78.5% of the composition. In some aspects, the biopolymer comprises from 49% to 78% of the composition. In some aspects, the biopolymer comprises from 49% to 77.5% of the composition. In some aspects, the biopolymer comprises from 49% to 77% of the composition. In some aspects, the biopolymer comprises from 49% to 76.5% of the composition. In some aspects, the biopolymer comprises from 49% to 76% of the composition. In some aspects, the biopolymer comprises from 49% to 75.5% of the composition. In some aspects, the biopolymer comprises from 49% to 75% of the composition. In some aspects, the biopolymer comprises from 49% to 74.5% of the composition.
- the biopolymer comprises from 49% to 74% of the composition. In some aspects, the biopolymer comprises from 49% to 73.5% of the composition. In some aspects, the biopolymer comprises from 49% to 73% of the composition. In some aspects, the biopolymer comprises from 49% to 72.5% of the composition. In some aspects, the biopolymer comprises from 49% to 72% of the composition. In some aspects, the biopolymer comprises from 49% to 71.5% of the composition. In some aspects, the biopolymer comprises from 49% to 71% of the composition. In some aspects, the biopolymer comprises from 49% to 70.5% of the composition. In some aspects, the biopolymer comprises from 49% to 70% of the composition.
- the biopolymer comprises from 49% to 69.5% of the composition. In some aspects, the biopolymer comprises from 49% to 69% of the composition. In some aspects, the biopolymer comprises from 49% to 68.5% of the composition. In some aspects, the biopolymer comprises from 49% to 68% of the composition. In some aspects, the biopolymer comprises from 49% to 67.5% of the composition. In some aspects, the biopolymer comprises from 49% to 67% of the composition. In some aspects, the biopolymer comprises from 49% to 66.5% of the composition. In some aspects, the biopolymer comprises from 49% to 66% of the composition. In some aspects, the biopolymer comprises from 49% to 65.5% of the composition.
- the biopolymer comprises from 49% to 65% of the composition. In some aspects, the biopolymer comprises from 49% to 64.5% of the composition. In some aspects, the biopolymer comprises from 49% to 64% of the composition. In some aspects, the biopolymer comprises from 49% to 63.5% of the composition. In some aspects, the biopolymer comprises from 49% to 63% of the composition. In some aspects, the biopolymer comprises from 49% to 62.5% of the composition. In some aspects, the biopolymer comprises from 49% to 62% of the composition. In some aspects, the biopolymer comprises from 49% to 61.5% of the composition. In some aspects, the biopolymer comprises from 49% to 61% of the composition.
- the biopolymer comprises from 49% to 60.5% of the composition. In some aspects, the biopolymer comprises from 49% to 60% of the composition. In some aspects, the biopolymer comprises from 49% to 59.5% of the composition. In some aspects, the biopolymer comprises from 49% to 59% of the composition. In some aspects, the biopolymer comprises from 49% to 58.5% of the composition. In some aspects, the biopolymer comprises from 49% to 58% of the composition. In some aspects, the biopolymer comprises from 49% to 57.5% of the composition. In some aspects, the biopolymer comprises from 49% to 57% of the composition. In some aspects, the biopolymer comprises from 49% to 56.5% of the composition.
- the biopolymer comprises from 49% to 56% of the composition. In some aspects, the biopolymer comprises from 49% to 55.5% of the composition. In some aspects, the biopolymer comprises from 49% to 55% of the composition. In some aspects, the biopolymer comprises from 49% to 54.5% of the composition. In some aspects, the biopolymer comprises from 49% to 54% of the composition. In some aspects, the biopolymer comprises from 49% to 53.5% of the composition. In some aspects, the biopolymer comprises from 49% to 53% of the composition. In some aspects, the biopolymer comprises from 49% to 52.5% of the composition. In some aspects, the biopolymer comprises from 49% to 52% of the composition.
- the biopolymer comprises from 49% to 51.5% of the composition. In some aspects, the biopolymer comprises from 49% to 51% of the composition. In some aspects, the biopolymer comprises from 49% to 50.5% of the composition. In some aspects, the biopolymer comprises from 49% to 50% of the composition. In some aspects, the biopolymer comprises from 49.5% to 50% of the composition.
- the biopolymer comprises 49, or 49.5, or 50, or 50.5, or 51, or 51.5, or 52, or 52.5, or 53, or 53.5, or 54, or 54.5, or 55, or 55.5, or 56, or 56.5, or 57, or 57.5, or 58, or 58.5, or 59, or 59.5, or 60, or 60.5, or 61, or 61.5, or 62, or 62.5, or 63, or 63.5, or 64, or 64.5, or 65, or 65.5, or 66, or 66.5, or 67, or 67.5, or 68, or 68.5, or 69, or 69.5, or 70, or 70.5, or 71, or 71.5, or 72, or 72.5, or 73, or 73.5, or 74, or 74.5, or 75, or 75.5, or 76, or 76.5, or 77, or 77.5, or 78, or 78.5, or 79, or 79.5, or 80, or 80.5, or 81, or
- the plant extract can be dried or liquid. According to a particular embodiment, the plant extract is dried.
- the at least one stabilizer is a sugar.
- the sugar is selected from the group consisting of: fructose, glucose, sucrose, maltose, and combinations thereof.
- the use of sugar as the at least one stabilizer decrease the oxidation of the hedonic component.
- the at least one stabilizer is an organic acid.
- the organic acid is selected from the group consisting of: citric acid, malic acid, ascorbic acid, tartaric acid, and combinations thereof.
- the organic acid is used in an amount greater than 12% by weight based on the total weight of the composition.
- the use of an organic acid as the at least one stabilizer decrease the oxidation of the hedonic component.
- the plant extract is a juice extract.
- the plant extract is dried and is a juice extract.
- Juice extract encompasses juice extract of vegetables and/or fruits.
- the dried plant extract is selected from the group consisting of: a pear extract, a citrus fruit extract, a grape extract, a tree sap, and combinations thereof.
- the citrus fruit extract is selected from the group consisting of: an orange extract and a lemon extract.
- the tree sap is maple syrup.
- the plant extract comprises a mixture of monosaccharides and disaccharides and optionally organic acids.
- the dried plant extract comprises a mixture of organic acids, monosaccharides and disaccharides.
- the dried plant extract comprises from 5 to 90% organic acid.
- the dried plant extract comprises from 1 to 99% disaccharide.
- the dried plant extract comprises from 1 to 60% fructose.
- the dried plant extract comprises from 1 to 40% glucose.
- the dried plant extract comprises 25% glucose, 60% fructose, 6% disaccharide, and 5% organic acids.
- the dried plant extract comprises 37% glucose, 47% fructose, and 11% disaccharide.
- the dried plant extract comprises 9% fructose, 5% disaccharide, and 86% organic acids.
- the dried plant extract comprises 47% fructose, 42% disaccharide, and 8% organic acids.
- the dried plant extract comprises 98% disaccharides, with the remainder comprising glucose and fructose.
- the at least one stabilizer comprises from 4.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 5.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 6 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 6.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 7 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 7.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 8 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 8.5 to 27% of the composition.
- the at least one stabilizer comprises from 9 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 9.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 10 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 10.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 11 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 11.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 12 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 12.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 13 to 27% of the composition.
- the at least one stabilizer comprises from 13.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 14 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 14.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 15 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 15.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 16 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 16.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 17 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 17.5 to 27% of the composition.
- the at least one stabilizer comprises from 18 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 18.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 19 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 19.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 20 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 20.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 21 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 21.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 22 to 27% of the composition.
- the at least one stabilizer comprises from 22.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 23 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 23.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 24 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 24.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 25 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 25.5 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 26 to 27% of the composition. In some aspects, the at least one stabilizer comprises from 26.5 to 27% of the composition.
- the at least one stabilizer comprises from 4.5 to 26.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 26% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 25.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 25% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 24.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 24% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 23.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 23% of the composition.
- the at least one stabilizer comprises from 4.5 to 22.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 22% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 21.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 21% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 20.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 20% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 19.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 19% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 18.5% of the composition.
- the at least one stabilizer comprises from 4.5 to 18% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 17.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 17% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 16.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 16% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 15.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 15% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 14.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 14% of the composition.
- the at least one stabilizer comprises from 4.5 to 13.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 13% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 12.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 12% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 11.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 11% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 10.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 10% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 9.5% of the composition.
- the at least one stabilizer comprises from 4.5 to 9% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 8.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 8% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 7.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 7% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 6.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 6% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 5.5% of the composition. In some aspects, the at least one stabilizer comprises from 4.5 to 5% of the composition.
- the at least one stabilizer comprises 4.5, or 5, or 5.5, or 6, or 6.5, or 7, or 7.5, or 8, or 8.5, or 9, or 9.5, or 10, or 10.5, or 11, or 11.5, or 12, or 12.5, or 13, or 13.5, or 14, or 14.5, or 15, or 15.5, or 16, or 16.5, or 17, or 17.5, or 18, or 18.5, or 19, or 19.5, or 20, or 20.5, or 21, or 21.5, or 22, or 22.5, or 23, or 23.5, or 24, or 24.5, or 25, or 25.5, or 26, or 26.5, or 27% of the composition.
- the at least one stabilizer comprises from 10% to 75% of the flavor, and wherein the hedonic component comprises from 15% to 90% of the flavor.
- the at least one stabilizer comprises from 10% to 70% of the flavor. In some aspects, the at least one stabilizer comprises from 10% to 65% of the flavor. In some aspects, the at least one stabilizer comprises from 10% to 60% of the flavor. In some aspects, the at least one stabilizer comprises from 10% to 55% of the flavor. In some aspects, the at least one stabilizer comprises from 10% to 50% of the flavor. In some aspects, the at least one stabilizer comprises from 10% to 45% of the flavor. In some aspects, the at least one stabilizer comprises from 10% to 40% of the flavor. In some aspects, the at least one stabilizer comprises from 10% to 35% of the flavor. In some aspects, the at least one stabilizer comprises from 10% to 30% of the flavor. In some aspects, the at least one stabilizer comprises from 10% to 25% of the flavor. In some aspects, the at least one stabilizer comprises from 10% to 20% of the flavor. In some aspects, the at least one stabilizer comprises from 10% to 15% of the flavor.
- the at least one stabilizer comprises from 15% to 70% of the flavor. In some aspects, the at least one stabilizer comprises from 20% to 70% of the flavor. In some aspects, the at least one stabilizer comprises from 25% to 70% of the flavor. In some aspects, the at least one stabilizer comprises from 30% to 70% of the flavor. In some aspects, the at least one stabilizer comprises from 35% to 70% of the flavor. In some aspects, the at least one stabilizer comprises from 40% to 70% of the flavor. In some aspects, the at least one stabilizer comprises from 45% to 70% of the flavor. In some aspects, the at least one stabilizer comprises from 50% to 70% of the flavor. In some aspects, the at least one stabilizer comprises from 55% to 70% of the flavor. In some aspects, the at least one stabilizer comprises from 60% to 70% of the flavor. In some aspects, the at least one stabilizer comprises from 65% to 70% of the flavor.
- the at least one stabilizer comprises 15, or 20, or 25, or 30, or 35, or 40, or 45, or 50, or 55, or 60, or 65, or 70% of the flavor.
- the flavor is further combined with the biopolymer, to form a composition according to some aspects presented herein.
- compositions 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.
- 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, fortified wines and wine coolers); other beverages processed with heating (infusions, pasteurization, ultra high temperature, ohmic heating or commercial aseptic sterilization) and hot-filled packaging; and cold-filled products made through filtration or other preservation techniques.
- carbonated soft drinks
- 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, Worcestershire sauce, fruit-flavored sauce, chocolate sauce, tomato sauce, chili sauce, and mustard.
- 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.
- Some aspects provide a powdered beverage comprising a composition according to some aspects presented herein.
- Some aspects provide a sweet good comprising a composition according to some aspects presented herein.
- Some aspects provide a savory good comprising a composition according to some aspects presented herein.
- Some aspects provide a toothpaste comprising a composition according to some aspects presented herein.
- compositions comprising 80% 10 DE maltodextrin and 20% sugar were spray dried with 20% orange oil.
- the physical properties of resultant powders are shown in Table 1.
- V sp Matrix specific volume
- p p (g cm ) is the density of spray dry particles after cryo-milling
- X 0 g oil per g powder
- p Q is the oil density (g cm ).
- p p , X c and p B can be determined by helium displacement pycnometer, Time Domain-NMR and density meter, respectively.
- Oxidation products OPs, i.e. limonene oxide and carvone
- GC gas chromatography
- Oxidation rate is defined as the slope of the linear regression (mg OPs/g oil/day 1 '").
- compositions containing monosaccharides exhibited a lower specific volume than those containing disaccharides (sucrose or maltose). Additionally, the oxidation rate of limonene followed the same pattern as specific volume (see Figure 3).
- compositions comprising gum arabic and an organic acid were spray dried with 20% orange oil, according to the proportions listed in Figure 4.
- Sample with 100% gum arabic served as a control.
- Figure 4 demonstrates that malic acid and citric acid decrease the specific volume of gum arabic whereas glycerol increases the specific volume of gum arabic.
- Oxidation products i.e. limonene oxide and carvone
- Figure 5 shows that incorporating glycerol in gum arabic increased limonene oxidation whereas incorporating malic acid and citric acid in gum arabic decreased limonene oxidation.
- compositions comprising gum arabic and extracts comprising dried plant extract were spray dried with 16% orange oil, as set forth in Table 2.
- a control composition 15 comprising 90% 18 DE maltodextrin and 10% Capsul® (a modified food starch) was also produced with the same load of orange oil.
- a small amount of lubricant and water were injected into the extruder to obtain extruded particles with glass transition temperature (T g ) of 20-40 °C. Temperature set points of the extruder barrels ranged from 20-100°C. The screw speed kept constant at 500 rpm. The carbohydrate melt was extruded through a die plate with 1-mm diameter holes. After establishing steady- state extrusion condition, particles were cut by means of rotating cutting blades/knives and particles were sieved between 710 and 1,400 ⁇ . The samples were collected for oil content and glass transition temperature analysis.
- Example 5 Preparation of a composition according to the invention (extruding process)
- the extruder consists of 6 barrels with independent temperature control. Powders (gum arabic or a mixture of gum arabic and citric acid) were fed into the extruder at a flow rate of 0.5 kg/hr. Orange oil and water were injected into the extruder at appropriate flow rates. Barrel temperatures from feeder to die end are set as 20, 20, 20, 90, 100, 110 °C. Screw speed was kept as 150 rpm.
- the melt was extruded through a die plate with a 1.0 mm diameter hole. Die temperature was set at 100 °C. After establishing steady-state extrusion conditions, the strands exiting the die were cut by means of rotating cutting blades/knives.
Abstract
Description
Claims
Priority Applications (5)
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EP18736854.3A EP3644765A1 (en) | 2017-06-28 | 2018-06-28 | Clean label shelf-stable flavor delivery system |
CN201880043798.4A CN110831444A (en) | 2017-06-28 | 2018-06-28 | Clean logo shelf stable seasoning delivery system |
BR112019021309A BR112019021309A2 (en) | 2017-06-28 | 2018-06-28 | clean label shelf stable flavor transfer systems |
JP2019565792A JP2020524984A (en) | 2017-06-28 | 2018-06-28 | Storage of clean labels Stable flavor delivery system |
US16/626,398 US20200305482A1 (en) | 2017-06-28 | 2018-06-28 | Clean label shelf-stable flavor delivery systems |
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US201762525865P | 2017-06-28 | 2017-06-28 | |
US62/525865 | 2017-06-28 | ||
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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US3644127A (en) * | 1969-09-16 | 1972-02-22 | Gen Foods Corp | Production of solid flavoring compositions |
WO2001035764A1 (en) * | 1999-11-18 | 2001-05-25 | Quest International B.V. | Stable, spray-dried composition in a carbohydrate substrate and process for obtaining said composition |
US20150374018A1 (en) | 2013-02-04 | 2015-12-31 | Firmenich Sa | Shelf stable spray dried particles |
WO2016102426A1 (en) | 2014-12-24 | 2016-06-30 | Firmenich Sa | Proflavor delivery particles |
-
2018
- 2018-06-28 WO PCT/EP2018/067454 patent/WO2019002485A1/en unknown
Patent Citations (4)
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US3644127A (en) * | 1969-09-16 | 1972-02-22 | Gen Foods Corp | Production of solid flavoring compositions |
WO2001035764A1 (en) * | 1999-11-18 | 2001-05-25 | Quest International B.V. | Stable, spray-dried composition in a carbohydrate substrate and process for obtaining said composition |
US20150374018A1 (en) | 2013-02-04 | 2015-12-31 | Firmenich Sa | Shelf stable spray dried particles |
WO2016102426A1 (en) | 2014-12-24 | 2016-06-30 | Firmenich Sa | Proflavor delivery particles |
Non-Patent Citations (2)
Title |
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POLIANA DEZSE GURAK ET AL: "BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY Production of Grape Juice Powder Obtained by Freeze- drying after Concentration by Reverse Osmosis", ARCH. BIOL. TECHNOL, 1 January 2013 (2013-01-01), pages 1011 - 1017, XP055499538, Retrieved from the Internet <URL:http://www.scielo.br/pdf/babt/v56n6/cd_1012.pdf> [retrieved on 20180814] * |
T. MAHENDRAN; P. A. WILLIAMS; G. O. PHILLIPS; S. AL-ASSAF; T. C. BALDWIN: "New insights into the structural characteristics of the arabinogalactan-protein fraction of gum arabic", JOURNAL OF AGRICULTURE AND FOOD CHEMISTRY, vol. 56, 2008, pages 9269 - 9276, XP055473247, DOI: doi:10.1021/jf800849a |
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