Unlock instant, AI-driven research and patent intelligence for your innovation.

Spray-dried composition

A composition and drying technology, which is applied in the fields of food science, food forming, food preservation, etc., can solve the problems of powder spice aroma property retention, stability, and aroma presentation that are not sufficiently satisfactory.

Pending Publication Date: 2020-10-16
TAKASAGO INTERNATIONAL CORPORATION
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, powdered fragrances obtained by these methods are not sufficiently satisfactory in terms of aroma characteristics such as retention of aroma, stability, development of aroma, etc.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 5 g of gum arabic, 75 g of dextrin, 5 g of palatinose, and 5 g of sodium chloride were added to 233 g of water, and dissolved and sterilized at 85°C. After cooling this to 45 degreeC, 10 g of lemon essences were added, and it stirred at 9000 rpm for 10 minutes using the TK mixer (made by Primix Corporation), and emulsified it. The obtained emulsion was spray-dried with a spray dryer (manufactured by Okawara Kakiki Co., Ltd.) at an inlet temperature of 170° C. and an outlet temperature of 80° C. to obtain a lemon powder fragrance.

Embodiment 2

[0048] 5 g of gum arabic, 71.5 g of dextrin, 5 g of palatinose, and 8.5 g of trisodium citrate were added to 233 g of water, and dissolved and sterilized at 85°C. After cooling this to 45 degreeC, 10 g of lemon essences were added, and the lemon powder fragrance was obtained by operation similar to Example 1 thereafter.

Embodiment 3

[0050] 5 g of gum arabic, 75 g of dextrin, 5 g of palatinitol, and 5 g of sodium chloride were added to 233 g of water, and dissolved and sterilized at 85°C. After cooling this to 45 degreeC, 10 g of lemon essences were added, and the lemon powder fragrance was obtained by operation similar to Example 1 thereafter.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A spray-dried composition comprises (A), (B), and (C): (A) at least one selected from flavoring ingredients and food ingredients; (B) at least one selected from excipients and combinations of excipients with emulsifiers; and (C) a sodium salt.

Description

technical field [0001] The present invention relates to a method for producing a powder composition capable of stably maintaining a flavor and fragrance excellent in palatability for a long period of time, and a food containing the powder composition. Background technique [0002] Powdered flavorings are widely used, for example, to add flavor to foods, and many production methods have been reported. As a typical production method, there are known: a method of adding a fragrance to a mixture composed of an emulsifier and an excipient, and then drying the obtained emulsified composition to produce a powder fragrance; adding a fragrance to acacia, etc. , A method of drying the obtained emulsified composition to produce a powder fragrance, etc. However, powdered fragrances obtained by these methods are not sufficiently satisfactory in terms of aroma characteristics, such as aroma retention, stability, aroma development, and the like. As a method to solve the retention and sta...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L5/00
CPCA23L27/70A23L29/10A23L29/30A23L29/37A23P10/30A23L27/40A23L27/88A23P10/47A23L27/34A23L3/46A23V2002/00
Inventor 平井信久
Owner TAKASAGO INTERNATIONAL CORPORATION