Flavor nanoemulsions and methods of preparing the same

a technology of flavor nanoemulsions and nanoemulsions, which is applied in the field of flavor nanoemulsions and methods of preparing the same, can solve the problems of unsatisfactory flavor composition, unsatisfactory flavor, and unsatisfactory flavor, and achieve the effect of stable and optically clear

Inactive Publication Date: 2017-08-31
INTERNATIONAL FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0018]The details of one or more embodiments of the invention are set forth in the description below. Other features, objects, and advantages of the invention will be apparent from the description and the claims.

Problems solved by technology

However, this composition was considered unsatisfactory to flavors due to the surfactants contained therein.
However, these known emulsion compositions are not ideal for preparing optically clear, stable alcoholic beverages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0102]A flavor nanoemulsion of this invention, i.e., Emulsion I, was prepared following the procedure described below.

[0103]An aqueous phase was obtained by dissolving 420 grams of sorbitol, 170 grams of glycerin, and 172 grams of propylene glycol in 180 grams of water, followed by adding 25 grams of Tween™ 60 (a polyethoxylated sorbitan fatty acid ester, commercially available from Croda, Edison, NJ) under high shear mixing using the Silverson high shear mixer, Model L4RT, (SILVERSON) at 6,500 rpm for 3 minutes. In a separate flask, an oil phase was prepared by mixing 3 grams standard fluid lecithin (HLB of about 4) and 30 grams of lemon flavor (International Flavors and Frances, Union Beach, NJ). Subsequently, a pre-emulsion was formed by mixing the oil and aqueous phases under high shear mixing at 6,500 rpm for 3 minutes. The pre-emulsion was further processed in a high-pressure microfluidizer (Model M-110P, Microfluidics, Westwood, MA) for three passes at 5,000 psi to obtain 1,0...

example 2

[0105]Another nanoemulsion of this invention, Emulsion II, was prepared following the same procedure as Emulsion I, except that 3 grams of enzyme modified lecithin SOLEC K-EML (commercially available from DuPont Nutrition & Health, St. Louis, Mo., USA, HLB of about 8) was used instead of standard fluid lecithin.

Comparative Emulsions

[0106]Comparative Emulsion I′ was prepared following the same procedure as Emulsion I, except that no standard liquid lecithin was used and additional 3 grams of glycerin was added so that the total weight of the emulsion remained 1000 grams.

[0107]Comparative Emulsion II′ was prepared following the same procedure as Emulsion I, except that (i) 24 grams of enzyme modified lecithin, ALCOLEC C LPC20 (America Lecithin Company, Oxford, CT, USA) was used instead of Tween™ 60, (ii) the amount of standard liquid lecithin was reduced to 2.4 grams, and (iii) the amount of glycerin was increased to 171.6 grams.

[0108]Comparative Emulsion III′ was prepared following t...

examples 3 and 4

Alcoholic Beverages

[0109]A beverage of this invention, i.e., Beverage A, was prepared following the procedure described below. More specifically, 0.1% (wt / vol) of Emulsion I was added to an alcoholic beverage solution (8% alcohol), which was prepared by diluting an alcoholic syrup with water at a ratio of 1:3 ratio (syrup:water). The alcoholic syrup formula is given in Table 2 below.

TABLE 2Alcoholic SyrupWeight (gram)Water675.7295% alcohol313.37Citric acid (granular)9.62Sodium citrate0.84Acesulfame K0.29Sucralose0.16

[0110]Turbidities of the drink were measured at time zero and after 1 day using a turbidimer (HACH Model 2100Q0) with the unit of Nephelometric Turbidity Units (“NTU”) specified by United States Environment Protection Agency. The measurement was carried out following the procedure described in the “Turbidity Measurement” section of the Owner Instruction Manual of the turbidimeter. The results are shown in Table 3 below.

[0111]Beverage B was prepared following the same pro...

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Abstract

A flavor nanoemulsion. The nanoemulsion contains a plurality of oil droplets, an aqueous phase, and a surfactant system including a polyethoxylated sorbitan fatty acid ester and a lecithin. Also disclosed is a liquid beverage or a liquid beverage concentrate containing the nanoemulsion and a method of preparing the same.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a national phase entry under 35 USC 371 for International Application No. PCT / US2015 / 056470, filed on Oct. 20, 2015. The international application claims priority to two US applications: (i) Ser. No. 62 / 065,865, filed on Oct. 20, 2014 and (ii) Ser. No. 62 / 197,919, filed on Jul. 28, 2015. The contents of both applications are incorporated by reference in their entirety.BACKGROUND[0002]Flavor nanoemulsions have been used to create optically clear beverages containing hydrophobic flavor oils. Surfactants are added to facilitate the formation of nanoemulsions and also stabilize these nanoemulsions.[0003]US Patent Application Publication 2009 / 0285952 discloses a nanoemulsion composition containing an enzyme-degraded lecithin for use in alcoholic drinks or carbonated drinks. Japanese Application 2003 / 284510 describes a composition having alcohol resistance in which a polyglyceryl fatty acid ester and sucrose fatty acid ester...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): C12G3/06A23L27/00A23L2/56
CPCC12G3/06A23V2002/00A23L27/80A23L2/56A23L2/385A23D7/005A23J7/00C11B9/00A23L29/10A23L29/27A23L29/035A23L29/231A23L27/2026A23L27/34A23L29/238A23L29/25A23D7/01A23V2250/1842A23V2250/1846A23V2250/5022A23V2250/506A23V2250/5072A23V2250/5086A23V2250/6402A23V2250/6412A23V2250/6418A23V2250/642A23V2250/6422
Inventor LEE, DANIEL KAIPINGWANG, CHII-FENYANG, YINGVACCARI, DANIEL
Owner INTERNATIONAL FLAVORS & FRAGRANCES
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