Flavored food product
A product, food technology, applied in the field of flavored food products, which can solve the problems of poorly controlled release, undesired effects, etc.
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Embodiment 1a
[0137] Example 1a: Preparation of core-shell capsules suitable for flavoring food products according to the invention
[0138] According to the complex coacervation method, the chicken seasoning was microencapsulated in a hydrocolloid shell. The shell is cross-linked, resulting in a low-permeability capsule that provides stability for flavours / flavors. When used in various applications, these capsules allow the flavor to be released by mechanical rupture ("popping") of the capsule shell.
[0139] Pork Gelatin Type A (275 Bloom) and Gum Arabic ( from CNI) were used as hydrocolloids. A stock solution of gelatin (Solution A) was prepared by mixing 180 g of warm deionized water and 20 g of gelatin in a container until it was completely dissolved; the solution was then maintained at 40°C. A stock solution of gum arabic (solution B) was prepared by mixing 180 g of cold deionized water and 20 g of gum arabic in a container until it was completely dissolved; the solution was the...
Embodiment 1b
[0142] Example 1b: Preparation of Diffused Core-Shell Capsules Suitable for Flavoring Food Products According to the Invention
[0143] Capsules were prepared following the same general procedure as described in Example 1a. However, in this embodiment the capsule shell is hardened, making the shell less permeable and facilitating the release of flavor from the capsule by diffusion. As in Example 1, type A pork gelatin and gum arabic were used as hydrocolloids. Solution A was prepared by mixing 180 g of warm deionized water and 20 g of gelatin in a container until completely dissolved; the solution was then maintained at 40°C. Solution B was prepared by mixing 180 g of cold deionized water and 20 g of gum arabic in a container; the solution was then heated and maintained at 40°C.
[0144] 105.4 g of solution A were mixed with 70.3 g of solution B (1.5:1 gelatin / gum arabic ratio) in a vessel under gentle stirring. The pH was adjusted to 4.6 with 50% w / w aqueous lactic acid....
Embodiment 1c
[0146] Example 1c: Preparation of solid core-shell capsules suitable for flavoring food products according to the invention at room temperature with a solid core
[0147] This example describes the preparation of flavoring capsules suitable for use in flavoring food products according to the invention; here, the core of the capsule also contains a fat matrix to provide a solid core at room temperature; heating during the preparation of the final food product , the solid core melts when heated.
[0148] A stock solution of gelatin (Solution A) was prepared by mixing 180 g of warm deionized water and 20 g of gelatin (warm water fish gelatin, 200 Bloom, supplied by Weishardt) in a vessel until completely dissolved and kept at 40°C. A stock solution of gum arabic (solution B) was prepared by mixing 180 g of cold deionized water and 20 g of gum arabic (Efficacia (R) from CNI) in a vessel until it was completely dissolved; the solution was then heated and maintained at 40°C.
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