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Spray-dried compositions capable of retaining volatile compounds and methods of producing the same

A volatile compound and spray dryer technology, applied in the field of spray-dried compositions capable of retaining volatile compounds and its preparation, can solve problems such as increased processing time and cost, and the impact of raw material aroma

Inactive Publication Date: 2015-08-12
INTERNATIONAL FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Drying at such high temperatures may adversely affect the aroma of the raw material itself and produce a dry powder with a burnt odor
However, to avoid these disadvantages spray drying at low temperature would increase processing time and cost

Method used

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  • Spray-dried compositions capable of retaining volatile compounds and methods of producing the same
  • Spray-dried compositions capable of retaining volatile compounds and methods of producing the same
  • Spray-dried compositions capable of retaining volatile compounds and methods of producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1: Formulation for Dry Spice Powder

[0047] The modified formulation was compared to a conventional control formulation. Exemplary control and modified formulations of dry flavor powders are listed in Table 2.

[0048] Table 2

[0049]

[0050] According to the conditions listed in Table 3, the control powder was prepared by conventional processing conditions, and by the modification process of the application ( Figure 5 ) to prepare modified powders. In both cases, conventional spray dryers without integrated fluidized beds were used.

[0051] table 3

[0052] Spray Dryer Operating Parameters

[0053] All formulations performed well with minimal holdup, sticking or other problems in conventional spray dryers.

Embodiment 2

[0054] Example 2: Retention of Volatile Compounds in Modified Orange Flavor Formulations

[0055] The volatiles profile of the orange flavor formulation in Example 1 was determined using GC-FID (Gas Chromatography-Flame Ionization Detector) analysis. This analysis indicated that the retention of specific volatile species of the modified powder was about 72%, 75% and 52% for ethyl propionate, ethyl butyrate and acetaldehyde respectively compared to the levels in the emulsion . Table 4 illustrates the ratio of volatiles retained in the modified powder compared to the control powder. The sensory test showed that in the beverage taste solution (significantly larger integrated aroma and orange aroma; figure 1 ) and in chewing gum (significantly greater orange flavor intensity between 30 and 60 seconds; figure 2 ) The benefit of the modified powder compared to the control powder.

[0056] Table 4

[0057] orange spice

Embodiment 3

[0058] Example 3: Retention of Volatile Compounds in Modified Berry Flavor Formulations

[0059] The volatile profile of the berry flavor formulation in Example 1 was determined using GC-FID analysis. This analysis indicated that the retention of specific volatile species of the modified powder compared to the levels in the emulsion was approximately 24%, 35% and 35% for dimethyl sulfide, ethyl acetate and ethyl butyrate, respectively. 87%. Table 5 illustrates the ratio of volatiles retained in the modified powder compared to the control powder. Sensory tests showed a significantly greater berry aroma and aroma in the beverage tasting solutions (especially; image 3 ) and in chewing gum (significantly greater berry flavor intensity between 30 and 60 seconds; Figure 4 ) The benefit of the modified powder compared to the control powder.

[0060] table 5

[0061] Berry Spice

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PUM

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Abstract

The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.

Description

[0001] preface [0002] This application claims the benefit of priority to US Application Serial No. 13 / 625,354, filed September 24, 2012, the contents of which are incorporated by reference in their entirety. Background of the invention [0003] In the food industry, spray drying, freeze drying, vacuum continuous belt drying and reduced-pressure low-temperature drying using a vacuum dryer have been used to prepare dry powders of flavor ingredients such as, for example, dried animal and plant extracts. [0004] Spray drying is a common industrial method of drying liquid solutions or slurries by spraying them into a stream of hot gas. It is a rapid, one-step process of converting feed liquids into powders. Typically, the drying gas is air, but nitrogen may also be used for special products requiring oxygen-free conditions. The most common feeds are aqueous based solutions, emulsions and suspensions where the water is evaporated in the dryer. The liquid feed is fed to an atom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23G4/00A23L1/221A23L1/226A23L27/10A23L27/20
CPCA23L1/226A23L1/22008A23L27/70A23L27/20
Inventor 基斯·托马斯·汉斯卢卢·亨森克里斯托弗·托马斯·拉瓦利路易斯·迈克尔·波佩尔威尔埃里克·杰西·沃尔夫玛利亚·温赖特
Owner INTERNATIONAL FLAVORS & FRAGRANCES