Juiciness enhancing compositions

Abstract

A flavor composition is provided. The flavor composition includes decanoic acid; ethyl palmitate; and 10-undecenoic acid.

Description

[0001] JUICINESS ENHANCING COMPOSITIONS

[0002] TECHNICAL FIELD

[0003] The present disclosure relates to compositions having enhanced flavor character. More particularly, the present disclosure relates to compositions having improved juiciness, aroma and / or mouth feel for use in juice-containing beverages.

[0004] BACKGROUND

[0005] There is a growing consumer demand for flavored beverages having improved organoleptic properties, such as flavor character and mouth feel. This is especially the case in the citrus category, and more particularly in the orange juice category. Concomitantly, sugar reduction programs have created new challenges in terms of mouth feel and taste perception, in that products comprising reduced sugar are perceived as flat and less palatable.

[0006] Juice-containing beverages (particularly orange, lemon and lime) are among the most popular beverage flavors. Additionally, soft drinks, particularly low fruit juice-containing drinks, have a great deal of market. It has long been the goal of the beverage industry to produce a juicecontaining beverage that enhances / boosts the sensation and juiciness of the fruit itself.

[0007] There is therefore a need to improve the organoleptic properties of juice-containing beverages, and more particularly, there is a need to provide flavored beverages, and more specifically fruit-flavored beverages with improved and longer lasting sensory profile (taste, aroma and mouth feel), and more particularly still to provide these improvements even in such beverages containing low sugar levels.

[0008] SUMMARY

[0009] Surprisingly, the applicant has found that flavor compositions containing the combination of decanoic acid, ethyl palmitate and 10-undecenoic acid added to juice-containing beverages can improve the organoleptic properties of said beverages, and more particularly deliver enhanced juiciness, aroma and mouth feel to said beverages.

[0010] In one embodiment, a flavor composition includes decanoic acid; ethyl palmitate; and 10- undecenoic acid.

[0011] These and other aspects and embodiments of the invention will be further described in the following description. DETAILED DESCRIPTION

[0012] The following text sets forth a broad description of numerous different embodiments of the present disclosure. The description is to be construed as exemplary only and does not describe every possible embodiment since describing every possible embodiment would be impractical, if not impossible. It will be understood that any feature, characteristic, component, composition, ingredient, product, step or methodology described herein can be deleted, combined with or substituted for, in whole or part, any other feature, characteristic, component, composition, ingredient, product, step or methodology described herein. Numerous alternative embodiments could be implemented, using either current technology or technology developed after the filing date of this patent, which would still fall within the scope of the claims. All publications and patents cited herein are incorporated herein by reference.

[0013] By “juice-containing beverages”, it is meant beverages with a fruit juice content of from about 10% to 100%.

[0014] By “beverage base”, it is meant a combination of the normal ingredients to prepare a beverage, for example, water, sugars, sweetening agents, surfactants, thickeners, rheology modifiers, dyestuffs and colors.

[0015] The term “mouth feel” as used herein, is used to describe the effect of the flavored beverage compositions that induce a sensory response associated to trigeminal receptor, for example “salivating” and “body sweet”, and the heaviness feeling associated with the presence of caloric sweetening sugars.

[0016] The present disclosure is based on the surprising discovery that the combination of decanoic acid, ethyl palmitate and 10-undecenoic acid incorporated into a flavored beverage composition could improve the organoleptic properties of a juice-containing beverage. In particular, this combination was found to provide an enhanced / boosted juiciness for juicecontaining beverages which could not be achieved by any other compositions known in the art.

[0017] The flavor composition according to the present disclosure may contain the combination of decanoic acid, ethyl palmitate and 10-undecenoic acid. The decanoic acid, ethyl palmitate and 10-undecenoic acid should be present in the composition in an organoleptically effective amount. This amount will depend upon the nature of the flavor composition and the effect that is desired to be achieved, and it is within the purview of the skilled person to experiment with the desired amounts. Typical levels of the decanoic acid will include about 0.01 to about 0.08 % by weight (wt %), based on the total weight of the flavor composition. Typical levels of the ethyl palmitate will include about 0.1 wt % to about 0.5 % wt %. Typical levels of the 10-undecenoic acid will include about 0.04 wt % to about 0.2 wt %.

[0018] In one embodiment, the flavor composition may further include ocimene. Typical levels of the ocimene will include about 0.001 wt % to about 0.03 wt %.

[0019] According to the present disclosure, the flavor composition may be added to a juicecontaining beverage or consumable. When added to a juice-containing beverage or consumable, the flavor composition is included in an amount effective to enhance or boost the juiciness of the beverage or consumable. According to one embodiment, the amount of the flavor composition according to the present disclosure present in a juice-containing beverage may be from about 0.03 wt % to about 0.06 wt %.

[0020] Any additional flavor ingredients suitable for use in flavored beverage compositions may be employed according to the present disclosure. In one example, the flavor ingredients may include at least one fruit-flavor ingredient.

[0021] Suitable fruit-flavor ingredients include but are not limited to, 1,1 -di ethoxy ethane; 3- hydroxybutan-2-one; 1 -phenylethanone; (Z)-oxacycloheptadec-lO-en -2-one; benzaldehyde; Bergamot oil; 2-methylpropyl acetate; 2-methylpropyl 2-methylbutanoate; butanal; butyric acid; 2-methylpropanoic acid; 2-methyl-5-prop-l-en-2-ylcyclohex-2-en-l-ol; (2E)-3-phenylprop-2- enal; cinnamon oil leaf; (E)-3,7-dimethylocta-2,6-dienal; 3,7-dimethyloct-6-enal; 3,7- dimethyloct-6-en- 1 -ol; (E)- 1 -(2,6,6-trimethylcyclohexa- 1 ,3 -dien- 1 -yl)but-2-en- 1 -one; 6- pentyltetrahydro-2H-pyran-2-one; 5-hexyloxolan-2-one; decanal; chroman-2-one; methyl 2- (methylamino)benzoate; dimethyl sulfide; oxy dibenzene; l-methyl-4-prop-l-en-2-ylcyclohexene; 5-octyloxolan-2-one; ethyl acetate; ethyl butanoate; ethyl 2-methylpropionate; ethyl 3- phenylprop-2-enoate; ethyl decanoate; 6-ethyl-l,5,5-trimethylbicyclo[2.2.1]heptan-6-ol; ethyl formate; ethyl heptanoate; ethyl hexanoate; ethyl 3-hydroxybutanoate; ethyl 3- hydroxyhexanoate; ethyl 2-methylbutanoate; ethyl octanoate; ethyl 3-methylbutanoate; ethyl propionate; 4-ethylphenol ; pent- l-en-3 -one; 2-methyl-5-propan-2-ylcyclohexa-l,3-diene; 7,11- dimethyl-3 -methylidenedodeca- 1, 6, 10-triene; 2-ethyl-4-hydroxy-5-methylfuran-3-one; (E)-3,7- dimethylocta-2,6-dien-l-ol; (E)-3,7-dimethylocta-2,6-dien-l-yl acetate; grapefruit oil; hexanal; hexaoic acid; E-hex-2-enal; (Z)-hex-3-en-l-ol; (Z)-hex-3-en-l-yl acetate; (E)-4-(2,6,6-trimethyl- 1 -cyclohex-2-enyl)but-3 -en-2-one; (E)-4-(2,6,6-trimethylcyclohex- 1 -en- 1 -yl)but-3 -en-2-one; lemon oil; lemon oil terpeneless; lime oil; lime oil terpeneless; 3,7-dimethylocta-l,6-dien-3-ol; 3,7-dimethylocta-l,6-dien-3-yl acetate; 3-hydroxy-2-methyl-4H-pyran-4-one; madarin oil; 4- methyl-4-sulfanylpentan-2-one; 2-(4-methylcyclohex-3-en-l-yl)propane-2-thiol; mercapto-para- m enthan-3 -one; methyl acetate; methyl 2-aminobenzoate; 2-methyl-butanoic acid; methyl 3- phenylprop-2-enoate; methyl 3-oxo-2-pentylcyclopentaneacetate; 5-methylfuran-2-carbaldehyde; 7-methyl-3-methyleneocta-l,6-diene; (Z)-3,7-dimethylocta-2,6-dien-l-yl acetate; 5- pentyloxolan-2-one; nonanal; 4,4a-dimethyl-6-(prop-l-en-2-yl)-4,4a,5,6,7,8- hexahydronaphthalen-2(3H)-one; 5-butyloxolan-2-one; octanal; octanoic acid; orange cold pressed oil; orange essence oil; orange oil terpenes; orris concrete; osmanthus absolute; 2,3- pentanedione; 3 -methylbutyl acetate; 3 -methylbutyl 3-methylbutanoate; propyl acetate; rose oil; (2E,6E,9E)-2,6,10-trimethyldodeca-2,6,9,l 1-tetraenal, ; (2E,6E)-2,6-dimethyl-10- methylidenedodeca-2,6,l l-trienal; tangerine cold pressed oil; tarragon oil; 4-m ethyl- 1 -propan-2 - ylcyclohex-3 -en- 1 -ol; 1 -methyl-4-propan-2-ylcyclohexa- 1 ,3 -diene; 2-(4-m ethyl- 1 -cyclohex-3 - enyl)propan-2-ol; 1 -methyl-4-(propan-2-ylidene)cyclohex- 1 -ene; 2-(4-methylcyclohex-3 -en- 1 - yl)propan-2-yl acetate; 4a,5-dimethyl-3-prop-l-en-2-yl-2,3,4,5,6,7-hexahydro-lH-naphthalene; 4-hydroxy-3-methoxybenzaldehyde; and mixture thereof.

[0022] Flavor compositions according to the present disclosure may contain other optional ingredients. For example, flavor compositions may contain a salt of citric acid. Suitable citric acid salts include potassium citrate or sodium citrate, or mixtures thereof.

[0023] When present in a flavor composition, said salts of citric acid may be present in amounts of about 0.3 to 0.7 wt %, based on the total weight of the flavor composition.

[0024] Flavor compositions according to the present disclosure may contain a weighting agent. Suitable weighting agents include any of those weighting agents known in the art for use in flavor compositions for beverages. Examples of suitable weighting agents include, but are not limited to sucrose esters, such as saccharose acetate isobutyrate (SAIB), polyol fatty acid esters, polyol benzoates, rosin gums, ester gums, and the like.

[0025] When a weighting agent is employed in a flavor composition for beverages, it may be used in amounts up to 150 wt %, based on the total amount of flavor ingredients contained in the flavor composition.

[0026] Other ingredients that might be employed in flavor compositions for beverages include, but are not limited to, fruit pulp; sweeteners; organic acids, such as malic acid, lactic acid, and the like; nutritional supplements, such as vitamins and mineral salts; antioxidants; preservatives; rheology modifiers; solvents; buffering agents; clouding agents; and dyes.

[0027] In one embodiment the flavor composition may be carbonated. The invention will be further described with reference to methods of forming flavored beverage compositions, which methods form additional aspects of the invention.

[0028] A flavor composition according to the present disclosure may be prepared when the decanoic acid, ethyl palmitate and 10-undecenoic acid and any other optional ingredients referred to hereinabove are mixed together to form the flavor composition.

[0029] The manner or sequence in which the ingredients are mixed is not particularly important, although when selecting the method in which the essential or optional ingredients are combined, the skilled person will have regard to routine considerations related to supply chain, such as ease and cost of manufacture, storage, transportation and the like. In particular, the skilled person will have regard for any incompatibility that might exist between any of the ingredients, e.g., immiscibility of ingredients. For example, the flavor ingredients useful in the present invention may be water-soluble or oil-soluble, or a mixture of water-soluble and oil-soluble ingredients.

[0030] In principle, it is possible that all ingredients may be mixed together extemporaneously to provide the flavor composition of the present invention. However, for the reasons set forth immediately above, extemporaneous preparation may not be advantageous or even desirable.

[0031] More typically, however, the preparation of flavor compositions according to the present disclosure proceeds by first forming a flavor concentrate comprising the decanoic acid, ethyl palmitate and 10-undecenoic acid; and any of the optional ingredients as desired or appropriate. Thereafter, the flavor concentrate may be diluted with an aqueous phase, which may contain any of the other optional ingredients that are desired or appropriate, in order to provide the flavor composition for beverages.

[0032] Suitable emulsifiers may be selected from, but not limited to Quillaja, gum Arabic, gum Ghatti, Konjac gum, octenyl succinate-modified starch, sucrose esters, polyoxyethylene sorbitan fatty acid esters, lecithin, or mixture thereof.

[0033] Suitable rheology modifiers may be selected from, but not limited to Xanthan gum, Guar gum, Gellan gum, octenyl succinate-modified starch or mixture thereof. In one embodiment, the rheology modifier is Xanthan gum.

[0034] EXAMPLES

[0035] The following examples are given solely for the purpose of illustration and are not to be construed as limitations of the present invention, as many variations of the invention are possible without departing from the spirit and scope of the present disclosure. Control: Orange 100% juice from Israel

[0036] Target: Orange 100% juice from Brazil

[0037] The Control is thin and lacking juiciness. To the Control was added 0.1 wt % of Example 1.

[0038] This was compared to the Control plus 0.04 wt % of Example 2.

[0039] Table 1

[0040] *Mega-fatty complex is a composition prepared from an arachidonic acid-enriched single cell oil. Examples of the preparation of mega-fatty complexes may be found in, for example, US patent 5,178,892.

[0041] Example 1 was tasted by experienced flavorists (Panel A-C) and the results are shown in Table 2. Example 1 was evaluated and compared to the illustrative invention of Example 2, for juiciness on a scale of 1 to 5. (5 - Same as Target; 4 - Close to Target; 3 - Just between the Control and Target; 2 - Close to Control; and 1 - Same as the Control).

[0042] Table 2

[0043] As evident from the results in Table 2, illustrative inventive Example 2 imparted a superior juiciness enhancing effect to the Control, such that the Control was determined to have the same, or close to the same, juiciness as the Target.

[0044] The dimensions and values disclosed herein are not to be understood as being strictly limited to the exact numerical values recited. Instead, unless otherwise specified, each such dimension is intended to mean both the recited value and a functionally equivalent range surrounding that value. For example, a dimension disclosed as “40 mm” is intended to mean “about 40 mm”.

[0045] While particular embodiments of the present invention have been illustrated and described, it would be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.

[0046] The details, examples and preferences provided in relation to any particulate one or more of the stated aspects of the present invention will be further described herein and apply equally to all aspects of the present invention. Any combination of the embodiments, examples and preferences described herein in all possible variations thereof is encompassed by the present invention unless otherwise indicated herein, or otherwise clearly contradicted by context.

[0047] The terms “comprises,” “comprising,” “has,” “having,” “includes,” “including,” “contains,” “containing,” or any other variation are open-ended and are intended to cover a nonexclusive inclusion of elements, such that an article, apparatus, compound, composition, combination, method, or process that “comprises,” “has,” or “includes,” or “contains” a recited list of elements does not include only those elements but may include other elements not expressly listed, recited or written in the specification or claims.

[0048] The terms “a” and “an” are defined as one or more unless expressly stated otherwise or constrained by other language herein. An element or feature proceeded by “a” or “an” may be interpreted as one of the recited element or feature, or more than one of the element or feature.

Claims

What is claimed is:

1. A flavor composition comprising: decanoic acid; ethyl palmitate; and 10-undecenoic acid.

2. The flavor composition of claim 1, further comprising ocimene.

3. The flavor composition of claim 1, wherein the decanoic acid is present in a concentration of from 0.01 % to 0.08 % by weight, based on the total weight of the flavor composition.

4. The flavor composition of claim 1, wherein the ethyl palmitate is present in a concentration of from 0.1 % to 0.5 % by weight, based on the total weight of the flavor composition.

5. The flavor composition of claim 1, wherein the 10-undecenoic acid is present in a concentration of from 0.04 % to 0.2 % by weight, based on the total weight of the flavor composition.

6. The flavor composition of claim 2, wherein the ocimene is present in a concentration of from 0.001 % to 0.03 % by weight, based on the total weight of the flavor composition.

7. A consumable, including the flavor composition of claim 1.

8. A method of preparing a flavor composition for use in beverages according to claim 1, comprising the steps of the sequential, separate or simultaneous admixture of decanoic acid, ethyl palmitate and 10-undecenoic acid.

9. The use of the flavor composition according to claim 1 to improve the organoleptic properties of a consumable, including juiciness.

10. The consumable according to claim 7, wherein the composition is a beverage.

11. The consumable according to claim 10, wherein the beverage is a juice-containing beverage.

12. The consumable according to claim 10, wherein the beverage is carbonated.

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