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Fat, wax or oil-based food ingredient comprising encapsulated flavors

A technology of encapsulation and food, applied in the field of food products, fat or oil-based food ingredients, food or food ingredients, can solve the problems of premature release and loss of spices, etc.

Active Publication Date: 2008-04-23
FIRMENICH SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Alternatively, the fragrance is released prematurely from the encapsulation matrix and subsequently lost through evaporation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Preparation of capsules based on yeast, maltodextrin and encapsulated flavor

[0078] 100 g of spray-dried yeast (Aventine Renewable Energy Company, USA) were dispersed in 375 g of water. 75 g of fragrance (NovaMint FreshMint(R), commercially available from Firmenich SA, Switzerland, item number 506038T) were added and the mixture was continuously stirred at 50°C with a paddle stirrer at 150 rpm for 4 hours. Then, 150 g of maltodextrin (DE18) were added and mixed until the entire aqueous mixture was homogeneous.

[0079] The mixture was then spray dried in a Niro mobile minor(R) at an inlet temperature of 210°C and an outlet temperature of 90°C at a feed rate of 10 ml / min. A powder of capsules based on microorganisms, matrix components and at least one fragrance is obtained. At the end of the process, the flavor capsules contained 40 wt.% yeast, 40 wt.% maltodextrin and 20 wt.% liquid flavor.

[0080] Repeat the same procedure twice with liquid butter and liquid pi...

Embodiment 2

[0082] Preparation of fat-filled centers containing encapsulated and non-encapsulated flavors

[0083] A fat base that can be used as a filling or coating for food products is prepared by mixing 100 g of confectionery (T) sugar with 100 g of vegetable coconut fat (Astra cocofat, Unilever, Switzerland) in a Hobart(R) blender (model N-50, Canada) at room temperature. Mix to prepare.

[0084] Two series of flavored fat sandwiches were prepared, both of which contained the following mass percentages of pure liquid flavors and the encapsulated flavors obtained in Example 1 above:

[0085] Series 1

[0086] Sample 1: Liquid NovaMint FreshMint(R) fragrance (see Example 1): 0.05 wt.%

[0087] Sample 2: Fragrance capsules obtained from Example 1: 0.25 wt.%

[0088] Thus the two fat fillings of the first series contain the same amount of mint flavour.

[0089] series 2

[0090] Sample 3: Liquid NovaMint FreshMiht(R) fragrance (see Example 1): 0.05 wt.%

[0091] Sample 4: Fragran...

Embodiment 3

[0102] coated biscuits

[0103] The purpose of this example was to make baked goods coated with oil dispersion and encapsulated flavor loaded with the same flavor.

[0104] Two series of dispersions of perfumes in vegetable oils containing similar amounts of active perfume ingredients were produced according to the procedure described below.

[0105] Series 1: Oily dispersions containing liquid and encapsulated butter flavors

[0106] Add 1.1.0 g of encapsulated butter flavor (see Example 1) to 99 g of liquid canola oil, heat to 65.5° C., and stir well.

[0107] 2. Add 0.2g of liquid butter flavor to 99.8g of liquid canola oil, heat to 65.5°C, and stir well.

[0108] This resulted in two 100 gram quantities of butter flavor / oil blend, each containing 0.2 g of butter flavor.

[0109] Second Series: Oily Dispersions Containing Liquid and Encapsulated Pizza Flavors

[0110] Following the same procedure and the same amount as Series 1 above, pizza flavor (see Example 1) ...

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PUM

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Abstract

The present invention relates to food ingredients, or entire food products, which comprise fats or oils, and, dispersed with the fat or oil, flavor capsules. The flavor capsules comprise a micro-organism, a surrounding matrix component and at least one flavor, which is mainly present within the micro-organism. The food or food ingredients may be used as such, or be used as coatings or fillings of conventional food products. The fat or oil based food ingredient of the invention has increased flavor intensity if compared to similar food ingredients in which the flavor is not encapsulated. The flavors are immediately released upon consumption of the food or food ingredient. Owing to the particular encapsulation of flavors, the food ingredient is largely resistant to flavor evaporation due to elevated temperatures during food manufacturing processes.

Description

technical field [0001] The present invention is generally in the technical field of encapsulated flavors and fat or oil based food ingredients comprising encapsulated flavors. More specifically, the present invention relates to foods or food ingredients comprising lipid and flavor capsules. The invention further relates to food products comprising this food ingredient as coating or filling. Background technique [0002] Flavor compounds include many small, volatile and hydrophobic molecules that tend to disappear from food products through evaporation during production, distribution or storage. By using, for example, fat or oil as a carrier for hydrophobic flavors, the loss of flavors by evaporation can be reduced, therefore flavors are often used in foods in the form of fat or oil based coatings or fillings. However, flavors encapsulated in a lipid matrix are not released during consumption and are often swallowed together with fat droplets without interacting with the ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/30A23L33/115
CPCA23V2002/00A23L27/72A23L33/14A23V2200/224A23V2250/5114A23V2250/18
Inventor 热罗姆·巴拉黎英卡特兰·莫雷尔迈克尔·基亚韦里尼乔纳森·F·戈登瓦莱里·诺尔芒
Owner FIRMENICH SA
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