Precursor Flavor Delivery Particles
A technology of small particles and glass particles, applied in organic chemistry, food science, etc., can solve problems such as changing the characteristics of seasonings
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0097] The seasoning precursors were encapsulated into solid particulate form using a BC-21 co-rotating twin-screw extruder (Clextral, Firminy France, L / D=32). The powder feed consisted of maltodextrin 18DE and red cabbage powder (0.05 wt%). The kale powder is only there as a visual pH indicator. Powder was fed into the extruder through a loss-in-weight powder feeder set at 9.2 kg / hr. Emulsifier (soy lecithin / Neobee M5) was injected at a rate of 201 g / hr. The temperature setting on the extruder barrel ranged from 20 to 100°C.
[0098] Bis(1-ethoxyethyl)adipate was mixed with orange oil (25 / 75% by weight). The mixture was injected at a flow rate of 608 g / h at a total flow rate of 10.6 kg / h. A buffer was prepared by mixing 43.5 g of anhydrous monobasic sodium phosphate and 69.5 g of disodium phosphate and dissolving in 4000.8 g of deionized water. The pH=7 of the buffer was verified using pH indicator strips. The buffer was injected at 598 g / h. The pro-flavor injection lo...
Embodiment 2
[0104] The seasoning precursors were encapsulated into solid particulate form using a BC-21 co-rotating twin-screw extruder (Clextral, Firminy France, L / D=32). The powder feed consisted of maltodextrin 18DE and red cabbage powder (0.05 wt%). The kale powder is only there as a visual pH indicator. Powder was fed into the extruder through a loss-in-weight powder feeder set at 9.2 kg / hr. The emulsifier (soy lecithin / medium chain triglyceride mixture) was injected at a rate of 225 g / hr. The temperature setting on the extruder barrel ranged from 20 to 100°C.
[0105] Bis(1-ethoxyethyl)succinate was mixed with orange oil (25 / 75% by weight). The mixture was injected at a flow rate of 600 g / h at a total flow rate of 10.6 kg / h.
[0106] A buffer was prepared by mixing 45.8 g of anhydrous monobasic sodium phosphate and 72.9 g of disodium phosphate and dissolving in 4,220.8 g of deionized water. The pH=7 of the buffer was verified using pH indicator strips. The buffer was injected ...
Embodiment 3
[0112]The seasoning precursors were encapsulated into solid particulate form using a BC-21 co-rotating twin-screw extruder (Clextral, Firminy France, L / D=32). The powder feed consisted of maltodextrin 18DE and red cabbage powder (0.05 wt%). The kale powder is only there as a visual pH indicator. Powder was fed into the extruder through a loss-in-weight powder feeder set at 9.2 kg / hr. The emulsifier (soy lecithin / medium chain triglyceride mixture) was injected at a rate of 289 g / hr. The temperature setting on the extruder barrel ranged from 20 to 100°C. 5-(2-(1-Ethoxyethoxy)propan-2-yl)-2-methyl-2-vinyltetrahydrofuran was mixed with orange oil (25 / 75% by weight). The mixture was injected at a flow rate of 600 g / h at a total flow rate of 10.7 kg / h.
[0113] A buffer was prepared by mixing 45.8 g of anhydrous monobasic sodium phosphate and 72.9 g of disodium phosphate and dissolving in 4,220.8 g of deionized water. The pH=7 of the buffer was verified using indicator strips. ...
PUM
| Property | Measurement | Unit |
|---|---|---|
| size | aaaaa | aaaaa |
| size | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
Login to View More