Floating crystalline tastant particles

A tastant and particle technology, applied in the field of suspended crystalline tastant particles, can solve the problems of unsolved tastants, sinking and the like

Pending Publication Date: 2022-02-08
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] None of these approaches address the problem of some tastants, such as sucrose in its crystalline form, sinking immediately upon contact with water

Method used

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  • Floating crystalline tastant particles
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  • Floating crystalline tastant particles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0096] Coating process method

[0097] Particle coating can be done in different ways. Two different methods suitable for providing suspended particles are described below.

[0098] Fluidized bed coating:

[0099] Crystallized sucrose particles were coated with varying amounts of cocoa butter using fluidized bed techniques. The sucrose granules are fluidized in the treatment chamber and molten cocoa butter (approximately 70° C.) is sprayed on them. After spraying, the powder was continuously fluidized for 10 minutes (20°C-25°C fluidizing air temperature) to solidify the cocoa butter. This method can be used to provide precise amounts of coating.

[0100] High Shear Mixing:

[0101] Crystallized sucrose pellets were coated with varying amounts of fat / oil using a bench top food processor (Kenwood) including a custom made high shear mixer impeller (University of Sheffield). The impeller speed was controlled with a 240V, 7 amp regulator (University of Sheffield). The sucr...

Embodiment 2

[0103] Fluid bed coating of spherical sucrose with cocoa butter

[0104] Spherical sucrose particles (Nonpareil 103) were coated with a small amount of cocoa butter using fluidized bed techniques. The compositions and densities of the samples (SpC1-SpC3) are given in Table 1. Fat content was determined by fat extraction. Pure crystalline sucrose spheres (SpR) were used as reference material. Due to the small amount of cocoa butter applied, the particle density did not change to a great extent.

[0105] Table 1: Composition and Density of Coated Samples

[0106] sample Cocoa butter content [%] Sucrose content [%] Density [g / cm 3 ]

[0107] Such as microscopic images ( figure 1 ), no visible difference was observed between the appearance of the reference sample and the appearance of the coated sample. SEM images of pure and coated particles are shown in Figure 2 to Figure 5 middle. For samples SpC1 and SpC2, the cocoa butter covering the surface is ...

Embodiment 3

[0109] Effect of Cocoa Butter Coating on Wettability

[0110] Apparent contact angles were measured using the sessile drop technique. A layer of coated powder is secured to the adhesive tape and a droplet is placed on the powder layer. For pure sucrose, tablets were compressed (pressure: 20 kN, compaction speed: 10 mm / min) and droplets were positioned on the tablets. Contact angles were measured using a goniometer.

[0111] The measured apparent contact angles are given in Table 2. Particle coating leads to a significant increase in the apparent contact angle. The apparent contact angle increases with the increase of cocoa butter content.

[0112] Table 2: Apparent contact angles of pure spherical sucrose particles and coated spherical sucrose particles

[0113] sample Apparent contact angle [°] pure sucrose 20±5 SpC1 75±5 SpC2 85±5 SpC3 110±4

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Abstract

A beverage powder comprising crystalline tastant particles is characterized in that the crystalline tastant particles are at least partially coated with a hydrophobic coating, and the at least partially coated crystalline tastant particles have an average density greater than 1 g / cm<3>, preferably greater than 1.5 g / cm<3>. A method of coating crystalline tastant particles for use in a powdered food product, preferably a beverage powder, is also provided.

Description

Background technique [0001] Reconstitution powders provide a convenient solution for preparing beverages such as coffee mixes. However, these products often contain high amounts of tastants (such as sugar). Due to the growing consumer demand for healthier food products, there is a need to reduce the amount of certain tastants. However, reduced tastant concentrations can also lead to undesired changes in organoleptic properties. Previous studies have shown that it is possible to reduce the total amount of tastants such as sugar, sweeteners, salt and fat without compromising taste perception / intensity if a specific stimulus profile is ensured. [0002] To apply this concept to powdered beverages, a tastant concentration gradient with a high tastant concentration (eg sugar) at the top of the cup must be achieved upon reconstitution. This will result in an enhanced perception of sweetness compared to an even distribution of sucrose. [0003] Amorphous porous particles have bee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/395A23L2/60A23P10/35A23P10/47
CPCA23L2/395A23L2/60A23P10/35A23P10/47
Inventor A·博宗L·弗里斯B·勒雷韦朗A·萨尔曼
Owner SOC DES PROD NESTLE SA
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