Particulate flavouring composition

一种组合物、调味料的技术，应用在,和/或高布卢,糖食产品如口香糖或牙膏的调味,挥发性调味料组分的包囊,蛋白质如明胶或酪蛋白的水溶液中，能够解决无法被感觉到、延迟咀嚼时间等问题

Active Publication Date: 2007-04-18
GIVAUDAN NEDERLAND SERVICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the chewing gums currently on the market have the following problems: (1) 1.0% or more of expensive flavor oil is required to obtain an acceptable initial flavor perception (10 times the amount required in other sweets), which is due to the Flavor oil has a large affinity for the gum base, being locked in it and therefore cannot be felt, as evidenced by an analysis of 80% of the flavor added therein remaining after 4 hours of chewing; and (2) even though flavor oil levels 1.0% or greater, acceptable sensory levels only last about 2-3 minutes
[0015] Although, as mentioned above, the prior art attempts to provide satisfactory controlled-release flavoring compositions, there is still a need for improved flavoring compositions for oral consumption compositions, especially chewing gums, which are able to further delay their release. Satisfactory chew time and / or need to use less seasoning

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0069] Various granular seasoning compositions were prepared according to the invention. The amounts of the different components used to prepare the emulsions are shown in Table 1.

[0070] preparation

[0071] Solutions were prepared by dispersing the first three components in water and mixing at 60°C for 30 minutes. Menthol was dissolved in fully hydrogenated palm oil (Admul PO58 5Z03910 type, manufactured by Quest International B.V.) at 60°C, which was then added to the aqueous dispersion and homogenized with an Ultra Turrax for 15 minutes at 60°C to prepare an emulsion. The emulsion was then prepared as approximately 1 cm round frozen particles in a cryogenic granulator / disruptor using liquid nitrogen. These deep-frozen microparticles were then loaded into a batch freeze dryer operating under the following conditions: temperature at -45°C, vacuum at 1 mbar, tray temperature at 20°C, and treatment time of 48 hours. The resulting material was then milled to a par...

Embodiment 2

[0084]The granular seasoning composition 2 described in Table 2 of Example 1 was coated with methylcellulose by fluidized bed coating using a 4% by weight aqueous solution of methylcellulose. The coated product thus obtained contained about 3% by weight of methylcellulose.

[0085] The coated product was added to the chewing gum described in Example 1 in an amount of 1.5% by weight together with the granular flavoring composition 2 of Example 1. According to the same method as described in Example 1, the release characteristics of the chewing gum products thus obtained were evaluated by a sensory panel. The evaluation results are shown in Figure 2. These results clearly show that the application of the methylcellulose coating delays the release of the flavorant without affecting the release profile.

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Abstract

The present invention relates to particulate compositions comprising controlled release particles wherein discrete elements of flavouring-containing fat are dispersed in a gelatine matrix, said particles containing: 0.1-40 wt%, preferably 5-30 wt% of flavouring; 10-70 wt%, preferably 20-50 wt% of gelatine; and 0.1-75 wt%, preferably 5-50 wt% of fat, the fat having a melting point of at least 35 DEG C; and said particles having a volume weighted average diameter of 50 - 1500 m. The particulate composition according to the present invention will release the flavouring comprised therein under specific conditions e.g. under the influence of shear forces, heat and / or moisture. The release rate upon consumption can be affected by varying the relative amounts of gelatine and fat and the gelling strength of the gelatine. These compositions are therefore particularly suitable for imparting longer lasting taste sensation to confectioneries, in particular chewing gume, and to toothpaste.

Description

Background of the invention [0001] The present invention relates to the field of flavorings for orally consumed compositions. More specifically, the present invention relates to the encapsulation of volatile flavor components, thereby providing protection of the volatile flavor components from effects such as moisture and oxidation and enabling the flavor to be resistant to certain conditions, such as in mastication. Release in a controlled manner under the influence of encountered shear, heat or moisture. The encapsulates of the invention are particularly suitable for flavoring confectionery products such as chewing gum or toothpaste. Background of the invention [0002] Encapsulation systems are an important area of ​​interest for the flavor industry. The encapsulation system was designed to serve two purposes. [0003] The first objective concerns the protection of the function of the components embedded in the system. In fact, these systems must be able to protect th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/00A61K8/14A61K8/18A23L27/00A23L27/10A61K8/04A61K8/11A61K8/34A61K8/49A61K8/65A61K8/73A61K8/92A61Q11/00
CPCA23L1/22016A23L1/0029A61K8/0241A61K8/11A61K8/34A61K8/4973A61K8/65A61K8/731A61K8/922A61K2800/56A61Q11/00A23P10/30A23L27/72A61P1/02
Inventor 弗兰斯·维特芬法比奥·坎帕尼奥
Owner GIVAUDAN NEDERLAND SERVICES
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