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covered seasoning powder

A technology for seasoning and liquid seasoning, which is applied in the directions of non-sugar sweetener-containing food ingredients, food forming, sugar-containing food ingredients, etc., which can solve the problems of unacceptable shelf life and loss of seasoning in a short time.

Active Publication Date: 2020-01-03
FIRMENICH SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Publication No. US2007 / 0082101 (paragraph 14) mentions stability on the order of hours or days, which is an undesirable short period of time in the field of flavoring applications and would result in an unacceptable shelf life
[0003] Therefore, the problem of flavor loss in coated flavor powders has not been solved, as suggested for example in publication number WO2011000524 (Cargill, Inc.), and therefore there is a need for seasonings with improved flavor retention powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The seasoning composition formulated based on medium-chain triglyceride oil (MCT, solvent A) was poured into an open beaker, which was then placed in a container filled with 80% microcrystalline cellulose (MCC; purchased from Sigma Aldrich) in a closed glass container of powder consisting of 20% propylene glycol. The system was then kept in the laboratory at room temperature. After 6 days, a small sample of the powder was removed, an extraction experiment was performed and the extract was analyzed by GC / MS.

[0039] Extraction solvent: cyclohexane

[0040] Internal standard: methyl octanoate (6.67 mg / ml solution prepared by dissolving in cyclohexane)

[0041] Two extractions were performed to check reproducibility. Table 1 presents a general overview of the extraction measurements.

[0042] Table 1

[0043]

[0044] The results demonstrate that some of the volatiles initially in the liquid flavoring composition are transferred by the headspace to the PG overly...

Embodiment 2

[0052] Preparation of seasoning powder

[0053] A medium chain triglyceride-based flavoring composition ("F1") was prepared.

[0054] A seasoning composition ("F2") was prepared using triacetin as a solvent.

[0055] Powder A (same mass of maltodextrin granules and F1 ) was prepared by mixing F1 and maltodextrin in a mortar and mortar in a 50:50 ratio.

[0056] Powder B was prepared by mixing F2 and maltodextrin in a 50:50 ratio in a mortar and mortar (same mass of maltodextrin granules and F2).

[0057] Powder C (4 parts MCC granules and 1 part PG) was prepared by mixing microcrystalline cellulose and propylene glycol separately in a mortar and mortar in a ratio of 80:20.

[0058] Sample A was obtained by mixing powder A and powder C of the same mass in a mortar.

[0059] Sample B was obtained by mixing powder B and powder C of the same mass in a mortar.

[0060] In addition, Reference Sample A and Reference Sample B were prepared with the same flavor concentration but ...

Embodiment 3

[0077] Storage stability of seasoning powder

[0078]The seasoning powder prepared according to Example 2 was compared with a conventional powder prepared from the same seasoning for their volatile retention capacity. This test was carried out by keeping the powder in air for several months in three different environments: 1. in an airtight closed bottle (50ml container half filled with powder); 2. in In semi-open bottles (same container but with ten 0.5 mm diameter holes perforated in the lid); and in fully open containers (Petri dishes). All samples were placed in a ventilated cupboard at a temperature of 23°C.

[0079] The powder composition is listed below:

[0080]

[0081] After 9 months, headspace analysis was performed on the closed and semi-open samples and they were compared with their fresh counterparts, which had been kept in the refrigerator at 5°C for 9 months.

[0082] The results showed that the loss of flavor (volatiles) from the powder prepared as des...

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Abstract

Provided herein is a flavoring composition comprising a mixture of a) and b) as follows: a) a first powder comprising a liquid flavoring having a logP value of at most 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 from the first solid matrix material, and wherein the flavor composition comprises a free-flowing powder. Also provided herein are methods of making the coated flavor powder and food compositions comprising the powder.

Description

technical field [0001] The present invention relates to powder compositions comprising flavorings which are preserved during processing. Background technique [0002] Loading liquid flavors onto solid matrix materials is a traditional method of preparing flavor powders. This step is known as powder / liquid mixing, and the terms "loading" or "covering" are used to describe such a liquid-loading process that the resulting seasoning is called "coated powder" or "covered seasoning". ". Unlike more expensive encapsulated flavors, such as spray-dried flavors or flavor capsules prepared by melt extrusion, coated flavor powders are known to provide no protection against flavor loss through evaporation. Well preserved (see for example Bolton and Reineccius (1991), Perfumer & Flavorist, Volume 17, No. 2, p2 and Bouquerand et al (2012), in Encapsulation technologies and delivery systems for food ingredients and nutraceuticals, Garti & McClements (Eds .), Woodhead Publishing, Cambridg...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/00A23L27/00
CPCA23G4/06A23L27/2028A23L27/60A23L27/70A23L27/72A23P10/35A23P10/40A23V2002/00A23L9/10A23L27/80A23V2200/15A23V2200/16A23V2250/082A23V2250/24A23V2250/5114A23V2250/5118A23V2250/60A23V2250/1842A23V2250/5028A23V2250/51A23V2250/51084A23V2250/51088A23V2250/54A23V2250/54246A23V2250/54252A23V2250/5488
Inventor A·埃拉巴蒂P·埃尔尼
Owner FIRMENICH SA
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