Method for producing flavored particulate solid dispersions

Abstract

A method for producing flavoring materials consisting of a flavor and a simple matrix material that are GRAS or approved for use in food, and that will be stable under extremely adverse conditions, greater than 50% moisture, high pH, high temperature stability (60° C.), yet be released in the oral cavity; without the use of organic solvents, and with the use of inexpensive materials and unsophisticated equipment.

Description

[0001]This application claims the benefit of the filing date of U.S. Provisional Patent Application Ser. No. 61 / 001,225, filed Oct. 31, 2007, pursuant to 35 U.S.C. § 120.FIELD OF THE INVENTION[0002]The present invention relates to particulate flavored-material and more particularly to particulate flavored materials comprising a flavor dispersed in or otherwise entrapped within an edible matrix that can be used to release favors and aromas in a controlled manner in consumer products, including tobacco, and methods for preparing and using the same.BACKGROUND OF THE INVENTION[0003]Flavor encapsulation is employed to protect flavors from degradation, to produce flavoring materials that may be dispersed in bulk commodities, and to produce flavoring materials with modified release characteristics. Volatile oils, perfumes, food extracts and other flavor modifiers have been successfully encapsulated and employed in a variety of consumer products. Flavor encapsulation has been achieved using...

AI Technical Summary

Benefits of technology

[0027]Each of the representative prior art patents, discussed above, has certain disadvantages as compared to the production of the materials of the present invention. Several of these prior art methods require specialized spray drying, mixing or extrusion equipment, employ mixtures of several excipients, and may result in the degradation or evaporation of flavors. Still others are limited in the range of particle size that may be produced, as well as in flavor loading as a percent of total material weight. The high temperatures required in several of these aforementioned methods may compromise flavor stability by thermal degradation and encapsulation efficiency by inducing volatilization. Further, the extensive use of polysaccharides and organic acids as primary matrix and encapsulation materials may further impact flavor stability promoting trans-esterification and other degradative processes.

[0029]It is a further object of the present invention to provide a method of producing such materials at temperatures sufficiently low so as to minimize volatilization and degradation of the additive components during processing.

[0031]The present invention may be practiced using a simple casting and grinding method that does not require chilling, or by a simple aqueous emulsion cooling method using simple agitation equipment. In contrast to previous methods, which require several excipients, including plasticizers and emulsifiers, the present invention may be practiced, and desired release characteristics achieved, using a flavor and a single GRAS matrix material. Moreover, in those cases where a plasticizer is desired, the plasticizing properties of methyl salicylate itself might be advantageously used in the formulation, further underscoring the simplicity of the present method by obviating the need for additional plasticizing agents.

Problems solved by technology

Several of these prior art methods require specialized spray drying, mixing or extrusion equipment, employ mixtures of several excipients, and may result in the degradation or evaporation of flavors.

Still others are limited in the range of particle size that may be produced, as well as in flavor loading as a percent of total material weight.

The high temperatures required in several of these aforementioned methods may compromise flavor stability by thermal degradation and encapsulation efficiency by inducing volatilization.

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