Suspended crystalline tastant particles

Abstract

The present invention provides a beverage powder comprising crystalline tastant particles, characterized in that the crystalline tastant particles are at least partially coated with a hydrophobic coating layer, and wherein the at least partially coated crystalline tastant particles have a hydrophobicity greater than 1 g / cm 3 , preferably greater than 1.5g / cm 3 The present invention also provides a method for coating crystalline tastant particles for powdered food products, preferably beverage powders.

Description

Background Art

[0001] Reconstituted powders offer a convenient solution for preparing beverages such as coffee combinations. However, these products often contain large 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, a reduction in tastant concentration can also lead to undesirable changes in sensory 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 (e.g., sugar) at the top of the cup must be achieved upon reconstitution. This will result in an enhanced perception of sweetness compared to a uniform distribution of sucrose.

[0003] Amorphous porous particles have previously been used to deliver tastants in the top layer of beverages (WO2018 / 224542 A1). The high closed porosity (10%-80%) causes the particles to suspend on the water surface. The particles dissolve in the top layer, creating a concentration gradient in the beverage. This solution requires specialized processing to form the sugar in its amorphous state. Compared to its crystalline counterpart, this amorphous material has increased sensitivity to moisture and temperature, which is not applicable to crystalline materials.

[0004] Multilayer beverages can be prepared by layering liquids of different densities (US 7,013,933 B2). The density of the liquid layers decreases from the bottom to the top of the cup. This principle is suitable for cappuccino-type beverages, for example.

[0005] WO2016 / 071744 A1 describes a tablet for forming a layered beverage (containing a creamer / whitening component, a flavoring, and a biscuit component). The foaming component accumulates foam on the surface of the beverage, while the dense biscuit component forms the lowermost layer. Thus, these layers are formed due to their relative densities.

[0006] WO2016 / 020367 A1 describes a multilayer tablet for forming a multilayer beverage. The tablet consists of a dark component (containing sugar, coffee and / or cocoa particles, density range: 0.5 g / cm 3 -0.7g / cm 3 ) and white component (containing creamer and sugar, density range: 0.74g / cm 3 -0.9g / cm 3 )composition.

[0007] None of these approaches address the problem that certain tastants, such as sucrose in its crystalline form, sink immediately upon contact with water. Summary of the Invention

[0008] It has surprisingly been found that partial or complete coating of crystalline sucrose particles with small amounts of solid fat results in the formation of a concentration gradient. This ultimately leads to an enhanced taste perception and can be used to reduce the overall sucrose concentration in, for example, powdered food products to be reconstituted by the consumer.

[0009] Suitable hydrophobic coating materials include, for example, cocoa butter, palm fat, butter fat and coconut fat. Even though the overall density of the coated particles remains well above 1 g / cm 3 The water density of sucrose coated with 0.1% cocoa butter is 1.59 g / cm 3 , the applied coating also results in suspension of the particles.

[0010] The coated sucrose particles can be used as an ingredient in various powdered food products.

[0011] Surprisingly, it has been found that even trace amounts of solid fat (e.g., 0.1% to 0.6% cocoa butter) are sufficient to achieve particle suspension. Furthermore, the particles do not have to be completely coated. A partial coating, and therefore non-uniform distribution of solid fat (fat lumps or fat spots), is sufficient to achieve suspension behavior. Therefore, the particle surface must only be partially hydrophobic.

[0012] A decrease in wettability and a corresponding increase in capillary forces were identified as the primary contributing factors. This reduction in wettability prevented immediate sinking due to high solid density. Even small amounts of solid fat had a significant and dramatic effect on wettability, as shown by contact angle measurements. An effect of altered solid density could be ruled out, as the amount of lipid applied was insufficient to reduce the particle density below that of water.

[0013] The solution is compatible with standard crystalline sugars or salts and requires only that the hydrophobic material (e.g., solid fat) be distributed (heterogeneously or evenly) on the particle surface. The use of crystalline taste enhancers (e.g., crystalline sucrose) is generally associated with a long shelf life and low sensitivity to moisture and temperature. Consequently, product stability and handling are improved compared to amorphous materials. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 : Microscopic images of pure spherical sucrose particles (SpR) and coated spherical sucrose particles (SpC1-SpC3) (50 times magnification). The scale bar of 100 μm is shown in the lower right corner of each image.

[0015] Figure 2 : Scanning electron micrographs of SpR particles recorded at 10 kV: a) 40× magnification; b) 100× magnification.

[0016] Figure 3: Scanning electron micrographs of SpC1 (0.1% cocoa butter) recorded at 10 kV: a) 40× magnification; b) 100× magnification; c) 100× magnification, with cocoa butter indicated; d) close-up of image c, with cocoa butter indicated.

[0017] Figure 4 : Scanning electron micrographs of SpC2 recorded at 10 kV: a) 40× magnification; b) 100× magnification; c) 100× magnification, with cocoa butter indicated; d) close-up of image c, with cocoa butter indicated.

[0018] Figure 5 : Scanning electron micrographs of SpC3 recorded at 10 kV: a) 40× magnification; b) Example 1 at 100× magnification; c) Example 2 at 100× magnification; d) close-up image c; e) Example 3 at 100× magnification; f) close-up image e.

[0019] Figure 6 : Fall of pure sucrose particles on the water surface (left), forming a sucrose layer on the bottom of the container (right).

[0020] Figure 7 : Small-scale wetting tests of coated sucrose samples S1-S3.

[0021] Figure 8 : Images obtained during the suspension of a single coated particle for 1 s after dropping and the corresponding percentage of particle immersion (average of 10 replicates).

[0022] Figure 9 : Microscopic images of pure sucrose (left) and sucrose coated with 1.2% cocoa butter (right). The scale bar of 1000 μm is shown in the lower right corner of each image.

[0023] Figure 10 : Standard wetting test of pure sucrose (right) and sucrose coated with 1.2% cocoa butter (center) and "reverse" wetting test of sucrose coated with 1.2% cocoa butter performed at room temperature.

[0024] Figure 11 : Standard wetting test of sucrose coated with 1.2% cocoa butter at water temperatures of 40°C (left) and 65°C (right).

[0025] Figure 12 : Microscopic images of samples SP1-SP4 coated with palm fat using high shear mixing. The scale bar of 1000 μm is shown in the lower right corner of each image.

[0026] Figure 13 : Standard wetting test of sucrose coated with varying amounts of palm fat using high shear mixing.

[0027] Figure 14 : Standard wetting test of sucrose coated with varying amounts of palm fat at 40°C and 65°C using high shear mixing.

[0028] Figure 15 : Standard wetting test at 40°C of sucrose coated with 0.8% and 1.3% palm fat using high shear mixing.

[0029] Figure 16 : Microscopic images of samples SSo1-SSo3 coated with sunflower oil using high shear mixing. The scale bar of 1000 μm is shown in the lower right corner of each image.

[0030] Figure 17 : Standard wetting test of sucrose coated with different amounts of sunflower oil using high shear mixing.

[0031] Figure 18 : Standard wetting test for sucrose coated with palm fat or cocoa butter.

[0032] Embodiments of the present invention

[0033] The present invention generally relates to a powdered food product comprising crystalline tastant particles, characterized in that the tastant particles are at least partially coated with a hydrophobic coating.

[0034] In particular, the present invention relates to a beverage powder comprising crystalline tastant particles, characterized in that the crystalline tastant particles are at least partially coated with a hydrophobic coating layer, and wherein the at least partially coated crystalline tastant particles have a hydrophobicity of greater than 1 g / cm 3 , or greater than 1.25g / cm 3 , or greater than 1.5g / cm 3 The average density of .

[0035] In some embodiments, the coated tastant particles have a density between 1.2 g / cm 3 Up to 2g / cm 3 Between, or between 1.3g / cm 3 to 1.9g / cm 3 Between, or between 1.4g / cm 3 to 1.8g / cm 3 Between, or between 1.5g / cm 3 to 1.7g / cm 3 Between, or between 1.55g / cm 3 Up to 1.6g / cm 3 The average density between .

[0036] In some embodiments, the tastant particles are sucrose particles.

[0037] In some embodiments, the tastant particles have an average size between 200 μm-1000 μm, or between 300 μm-900 μm, or between 400 μm-800 μm, or between 500 μm-710 μm.

[0038] In some embodiments, the tastant particles are sucrose particles having an average size between 500 μm and 710 μm.

[0039] In some embodiments, the surface area of ​​the tastant particles is, on average, at least 1% covered with a hydrophobic coating, or at least 5% covered with a hydrophobic coating, or at least 10% covered with a hydrophobic coating, or at least 15% covered with a hydrophobic coating, or at least 20% covered with a hydrophobic coating, or at least 40% covered with a hydrophobic coating, or at least 50% covered with a hydrophobic coating, or at least 60% covered with a hydrophobic coating, or at least 70% covered with a hydrophobic coating, or at least 80% covered with a hydrophobic coating, or at least 90% covered with a hydrophobic coating.

[0040] In some embodiments, the surface area of ​​the tastant particles is, on average, between 1% and 50% covered with the hydrophobic coating, or between 1% and 20% covered with the hydrophobic coating, or between 10% and 20% covered with the hydrophobic coating.

[0041] In some embodiments, the tastant particles have a non-uniform surface chemistry.

[0042] In some embodiments, the surface area of ​​the tastant particles comprises, on average, at least 5, or 10, or 20, or 30, or 40, or 50 discrete regions of hydrophobic coating.

[0043] In some embodiments, the tastant particles have an average of between 1% and 50% of their surface area covered with the hydrophobic coating, and include an average of at least 5 hydrophobic coating regions.

[0044] In some embodiments, the surface region of the tastant particle is completely covered with a hydrophobic coating.

[0045] In some embodiments, the coated tastant particles comprise, on average, at least 98.6% sucrose, or at least 98.8% sucrose, or at least 99% sucrose, or at least 99.2% sucrose, or at least 99.4% sucrose, or at least 99.6% sucrose, or at least 99.8% sucrose by weight.

[0046] In some embodiments, the hydrophobic coating is a solid fat or wax.

[0047] In some embodiments, the coated tastant particles comprise, on average, at least 0.025% by weight solid fats or waxes, or at least 0.05% by weight solid fats or waxes, or at least 0.075% by weight, or at least 0.1% by weight solid fats or waxes, or at least 0.3% by weight solid fats or waxes, or at least 0.6% by weight solid fats or waxes, or at least 0.8% by weight solid fats or waxes, or at least 1% by weight solid fats or waxes, or at least 1.2% by weight solid fats or waxes.

[0048] In some embodiments, the hydrophobic coating is a solid fat and has a melting point greater than about 35°C, between about 35°C and 60°C, or between about 35°C and 37°C, or between about 44°C and 46°C, or between about 58°C and 60°C.

[0049] In some embodiments, the hydrophobic coating is a wax and has a melting point between about 62°C and 88°C, or between about 62°C and 65°C, or between about 82°C and 88°C.

[0050] In some embodiments, the solid fat is selected from cocoa butter, palm fat, butter fat or coconut fat. In some embodiments, the solid fat is cocoa butter. In some embodiments, the solid fat is palm fat.

[0051] In some embodiments, the coated tastant particles comprise, on average, between about 0.1% and 1.8% cocoa butter, or about 0.1% cocoa butter, or about 0.3% cocoa butter, or about 0.6% cocoa butter, or about 0.9% cocoa butter, or about 1.2% cocoa butter, or about 1.5% cocoa butter, or about 1.8% cocoa butter.

[0052] In some embodiments, the coated tastant particles comprise, on average, between about 0.05% and 0.6% palm fat, or between about 0.1% and 0.5% palm fat, or between about 0.2% and 0.4% palm fat, or about 0.3% palm fat.

[0053] In some embodiments, the wax is selected from carnauba wax or beeswax.

[0054] In some embodiments, the coated tastant particles have an average contact angle with water greater than 70°, or greater than 80°, or greater than 90°.

[0055] In some embodiments, the coated tastant particles have an average contact angle with water of about 100°.

[0056] In some embodiments, the coated tastant particles have an average contact angle with water of less than 150°, or less than 140°, or less than 130°, or less than 120°, or less than 110°.

[0057] In some embodiments, the coated tastant particles have an average contact angle with water of between 70° and 150°, or between 80° and 140°, or between 90° and 130°.

[0058] In some embodiments, the beverage powder is suitable for reconstitution in a liquid at a temperature below about 82°C, or at a temperature below about 62°C, or at a temperature below about 58°C, or at a temperature below about 44°C, or at a temperature below about 35°C, or at a temperature below about 30°C, or at a temperature of about 23°C.

[0059] In some embodiments, the beverage powder is suitable for reconstitution in water, milk, coffee, or chocolate milk.

[0060] The present invention also relates to a method of coating crystalline tastant particles with a hydrophobic coating, preferably a solid fat or wax.

[0061] In some embodiments, the method comprises the following steps:

[0062] a. Fluidizing the crystalline tastant particles;

[0063] b. A hydrophobic coating, preferably molten or warm cocoa butter, is applied to the tastant particles, preferably by spraying;

[0064] c. Fluidize to allow the hydrophobic coating to cure preferably between 20°C and 25°C.

[0065] In some embodiments, the spraying time is at least 4 minutes, or at least 6 minutes, or at least 9 minutes, or about 10 minutes.

[0066] In some embodiments, the method comprises the following steps:

[0067] a. Preferably using a shear mixer, preferably at about 300 rpm, the crystalline tastant particles are mixed with the oil or molten fat or warm fat;

[0068] b. Spreading the mixture into a powder layer;

[0069] c. preferably stored at about 70°C for about 20 to 25 minutes;

[0070] d. preferably mixing at about 300 rpm for 5 minutes;

[0071] e. Spread the mixture into a layer and allow it to cure.

[0072] In some embodiments, the fat is cocoa butter, preferably in a final amount of 0.1 to 1.2 wt%, preferably about 1.2 wt%.

[0073] In some embodiments, the fat is palm fat, preferably in a final amount of 0.2 to 0.3 wt%, preferably about 0.3 wt%.

[0074] The present invention also relates to coated crystalline tastant particles obtained by the process described herein.

[0075] The present invention also relates to the use of the coated crystalline tastant particles in a powdered food product, preferably a beverage powder. DETAILED DESCRIPTION

[0076] As used herein, the term "about" means approximately, in the vicinity, roughly, or around. When the term "about" is used in conjunction with a value or range, it modifies that value or range by extending the boundaries above and below the values ​​set forth. Generally, the term "about" is used herein to modify a value by 1%, or 5%, or 10%, or 20% above and below the stated value.

[0077] As used herein, a powdered food product may be a beverage powder (eg, coffee, coffee combination, milk powder, chocolate powder, infant formula, malt beverage powder), a soup powder, or a seasoning powder.

[0078] As used herein, a "crystalline particle" or "crystalline tastant particle" is characterized by having a three-dimensional, long-range order of atomic positions. Crystalline atoms are arranged in a translationally periodic array. In contrast, an amorphous particle has a non-periodic array of highly disordered atomic positions.

[0079] A crystalline solid is characterized by having a melting point at which the transition between the solid and liquid states occurs (in contrast to the T of an amorphous solid). g Once a critical relative humidity is reached (e.g. 83%-85% for sucrose), the crystalline solid dissolves. Below this value, only negligible amounts of water can be present in the crystals (stored as water of crystallization in the crystalline matrix).

[0080] As used herein, the term "tastant" refers to a substance that stimulates the sense of taste. Tastants are used in foods and beverages to achieve a desired taste profile. Examples of crystalline tastant particles include sugar and salt.

[0081] Taste includes five well-defined basic tastes: sweet, sour, salty, bitter, and umami. As used herein, the term taste is distinguished from aroma (detected by the nose) and flavor, of which taste and aroma are components. Particles comprising tastants may also comprise aroma. Tastants according to the present invention may provide a taste selected from sweet, salty, and umami, for example, a tastant may be sweet or salty.

[0082] The tastant particles of the present invention are preferably sweet, such as sucrose, lactose, maltose, glucose, fructose, isomaltulose, galactose, and psicose. In one embodiment, the tastant particles are sucrose. In one embodiment, the tastant particles are polyols. In one embodiment, the tastant particles are rare sugars. The tastant particles of the present invention may contain salt. In one embodiment, the tastant particles are sodium chloride.

[0083] As used herein, the term "hydrophobic coating" refers to a structure in which a core material (here a tastant) is fully or partially covered by a hydrophobic coating material (shell / capsule / wall material), resulting in reduced wettability or diminished wetting behavior.

[0084] The term wettability describes the affinity (molecular interaction) between a solid and a liquid (preferably water) and is usually assessed via the solid-liquid contact angle. The contact angle reflects the degree of wetting when a liquid comes into contact with a solid.

[0085] The applied hydrophobic coating material is characterized by low wettability with water. The affinity between the hydrophobic material and water is low. Water tends to reduce the contact area with the solid, resulting in a correspondingly high contact angle. Hydrophobic materials are typically characterized by a contact angle with water greater than 90°.

[0086] Different hydrophobic materials can be used as coating agents. In some embodiments, these hydrophobic materials include solid fats, such as palm fat, cocoa butter, milk fat. In some embodiments, these hydrophobic materials include waxes, such as beeswax, carnauba wax. In some embodiments, these hydrophobic materials include fatty acids. Hydrophobicity is affected by the structural characteristics of the hydrocarbon chain. The longer the hydrocarbon chain and the lower the degree of unsaturation, the stronger the hydrophobicity and the lower the solubility in water.

[0087] Examples of suitable covering materials:

[0088] Solid fats or waxes Melting point cocoa butter 35℃-37℃ Palm fat (high melting point) 58℃-60℃ Palm fat (low melting point) 44℃-46℃ Carnauba wax 82℃-88℃ beeswax 62℃-65℃

[0089] The coating process can be carried out using different techniques. In some embodiments, these techniques include fluidized bed coating, high shear mixing, roller coating, and spray refrigeration / cooling.

[0090] As used herein, the term "solid fat" refers to lipids that are solid at room temperature. Lipids are generally defined as materials that are insoluble in water but soluble in non-polar solvents, and include, among others, fats and oils, waxes, and phospholipids.

[0091] Solid fats are characterized by a solid fat content that results in a melting temperature above ambient temperature. In contrast, oils are liquid at room temperature. Solid fats include, for example, palm fat, cocoa butter, milk fat, coconut fat, and shea butter.

[0092] Fats are generally composed of a mixture of lipids, primarily triacylglycerols (usually greater than 95%), diacylglycerols and monoacylglycerols, and free fatty acids. Additional components such as phospholipids, tocopherols, and fat-soluble vitamins are also often present. Fats and oils are hydrophobic and therefore essentially insoluble in water. Solid fat content can be measured according to method ISO 8292-1:2008.

[0093] As used herein, the term "sphericity" is defined as the ratio of the surface area of ​​a sphere of equivalent volume to the actual surface area of ​​the particle. For ideal spherical particles, the ratio is close to 1.

[0094] Example

[0095] Example 1

[0096] Coating process

[0097] Different methods can be used to coat the particles. Two different methods suitable for providing suspended particles are described below.

[0098] Fluidized bed coating:

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

[0100] High shear mixing:

[0101] Use tabletop food processor (Kenwood) to coat crystalline sucrose granules with different amounts of fat / oil, and this tabletop food processor includes customized high shear mixer impeller (University of Sheffield).Impeller speed is controlled by 240V, 7 ampere regulator (University of Sheffield).In mixing vessel, mix sucrose granules with about 300rpm, and oil (room temperature) or molten fat (70 ℃) is slowly poured on top.After adding liquid oil / fat, powder is continuously mixed with about 300rpm for 5 minutes.Subsequently, sample is taken out from mixing vessel, spread into powder layer and preserve at 70 ℃ for 20-25 minutes.Select this operation to melt solid fat, thereby reduce the amount of agglomerate in mixture.Then carry out second mixing step, mix with 300rpm for 5 minutes.After this, sample is spread into thin layer and solidifies overnight at ambient temperature.

[0102] Example 2

[0103] Fluidized 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 technology. The composition and density of the samples (SpC1-SpC3) are given in Table 1. The 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 used, the particle density did not change significantly.

[0105] Table 1: Composition and density of coated samples

[0106] sample Cocoa butter content [%] Sucrose content [%] <![CDATA[Density [g / cm 3 > SpR 0 100 1.5871 SpC1 0.1 99.9 1.5861 SpC2 0.3 99.7 1.5841 SpC3 0.6 99.4 1.5811

[0107] As shown in the microscopic image ( Figure 1 ) as shown, no visible difference was observed between the appearance of the reference sample and the appearance of the coated sample. The SEM images of the pure particles and the coated particles are shown in Figures 2 to 5 For samples SpC1 and SpC2, the surface-covering cocoa butter was not clearly visible. Only cocoa butter was observed on the surface of some particles. The observation was different for particles of sample SpC3. For most particles, almost the entire particle surface appeared to be covered with cocoa butter.

[0108] Example 3

[0109] Effect of cocoa butter coating on wettability

[0110] The apparent contact angle was measured using the sessile drop technique. A layer of coated powder was fixed to an adhesive tape, and the drop was placed on the powder layer. For pure sucrose, tablets were pressed (pressure: 20 kN, compaction speed: 10 mm / min) and the drop was positioned on the tablet. The contact angle was 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 increasing 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 cane sugar 20±5 SpC1 75±5 SpC2 85±5 SpC3 110±4

[0114] Example 4

[0115] Effect of cocoa butter coating on powder and particle suspension

[0116] The suspension behavior was studied using microscopy. A polystyrene cuvette filled with 3.5 mL of distilled water (23°C ± 1°C) was placed in front of the tilted microscope lens, and 0.19 g of sample was dropped onto the water surface. The same setup was used to study the suspension of each sample at the single particle level.

[0117] Pure sucrose falls directly when dropped on a water surface ( Figure 6 The suspension behavior of samples SpC1-SpC3 at different time points after dropping is shown in FIG. Figure 7 All coated samples showed suspension behavior. It was found that the amount of suspended powder and the suspension / dissolution time depended on the coating amount. Analysis of the suspension of individual particles showed that increasing the coating amount resulted in a decrease in the particle immersion depth ( Figure 8 ).

[0118] Example 5

[0119] Fluid-bed coating of standard sucrose with cocoa butter

[0120] Standard crystalline sucrose (Schweizer Zucker AG) was coated with 1.2% ± 0.1% cocoa butter (determined via fat extraction) using fluidized bed technology. Pure crystalline sucrose was used as reference material. Microscopic images of the samples are shown in Figure 9 The coating did not result in any noticeable change in the appearance of the sucrose.

[0121] Example 6

[0122] Effect of cocoa butter coating on powder suspension

[0123] Powder suspension / sinking was assessed using a standard wetting test. To perform the test, 15 g of sample was added to a steel funnel (3 cm in diameter). The funnel was positioned on a glass plate on top of a beaker (7 cm in diameter). The glass beaker contained 200 mL of water (room temperature). The glass plate was removed by hand and the wetting and sinking behavior of the powder was observed. Additionally, the powder was manually mixed and dispersed after 10 minutes, and the mixed suspension behavior was assessed.

[0124] Pure sucrose sinks immediately upon contact with water and forms a sucrose layer at the bottom of the beaker ( Figure 10 , left). The coated sucrose behaved quite differently. The majority of the powder was indeed suspended on the surface of the liquid. In addition, the remaining powder was observed to continuously rise to the surface. After 10 minutes, only a small amount of powder was located at the bottom of the beaker. Even after mixing, the powder was observed to rise to the surface of the beaker ( Figure 10 ,middle).

[0125] A "reverse wetting test" was performed to further evaluate the suspension behavior of the coated powder. First, 15 g of powder was added to a beaker (diameter: 7 cm). Subsequently, 200 mL of water (room temperature) was poured on top. The powder suspension and movement were observed over a period of 10 minutes.

[0126] As previously observed, pure sucrose formed a layer at the bottom of the beaker. In contrast, a portion of the coated powder was suspended directly on the surface upon addition of water. The powder was observed to rise continuously from the bottom of the beaker to the surface ( Figure 10 , right side).

[0127] Standard wetting tests were also performed at water temperatures of 40°C and 65°C ( Figure 11 The higher water temperature causes the sucrose to sink immediately, which can be explained by the melting of cocoa butter (melting point: 35°C-37°C).

[0128] Example 7

[0129] Coating of standard sucrose with palm fat using high shear mixing

[0130] Using high shear mixing, a small amount of palm fat (CLSP, 555, fully hydrogenated palm kernel oil, solid fat at 20°C: 93%-97%) was coated with standard sucrose (Schweizer Zucker AG, size grade 500 μm-710 μm). The composition of the prepared samples is shown in Table 3. The fat content was determined by solvent extraction with n-heptane at room temperature. Pure crystalline sucrose was used as a reference material. As shown in the microscopic image ( Figure 12 ), no difference in appearance of each sample was observed.

[0131] Table 3: Composition of samples SP1-SP4 coated with palm fat using high shear mixing

[0132] sample Palm fat [%] sucrose[%] SP1 0.2±0 99.8 SP2 0.3±0 99.7 SP3 0.8±0 99.2 SP4 1.3±0 98.7 refer to 0 100

[0133] Example 8

[0134] Effect of Palm Fat Coating on Powder Suspension

[0135] Powder suspension / sinking was evaluated using a standard wetting test. To perform the test, 15 g of sample was added to a steel funnel (3 cm diameter). The funnel was positioned on a metal plate on top of a beaker (7 cm diameter, powder drop height: 4.5 cm). The glass beaker was filled with 200 mL of water (23°C ± 1°C). The plate was removed by hand and the suspension / sinking behavior of the powder was recorded. Additionally, the dispersed powder was manually mixed after 10 minutes and the suspension behavior after mixing was evaluated.

[0136] Suspension behavior of samples SP1-SP4 over time Figures 13 to 15 The coated sucrose behaved quite differently from pure sucrose (sinking immediately, Figure 13Increasing the fat content resulted in an increase in the amount of suspended powder. For samples SP1 and SP2, a portion of the powder sank upon contact with water. Over time, the powder was observed to rise to the water surface. For samples SP3 and SP4, the entire amount of powder remained suspended on the water surface. For each sample, after manual mixing, the powder was observed to rise to the water surface.

[0137] Example 9

[0138] Standard sucrose coated with sunflower oil using high shear mixing

[0139] Using high shear mixing, standard sucrose (Schweizer Zucker AG, size grade 500 μm-710 μm) was coated with a small amount of sunflower oil. The composition of the prepared samples is shown in Table 4. The oil content was determined by solvent extraction with n-heptane at room temperature. Pure crystalline sucrose was used as a reference material. As shown in the microscopic image ( Figure 16 ), no difference in appearance of each sample was observed.

[0140] Table 4: Composition of samples SSo1-SSo3 coated with sunflower oil using high shear mixing

[0141] sample Sunflower oil [%] sucrose[%] SSo1 0.9 99.1 SSo2 0.4 99.6 SSo3 0.2 99.8 refer to 0 100

[0142] Example 10

[0143] Effect of sunflower oil coating on powder suspension

[0144] Powder suspension / sinking was evaluated using a standard wetting test. To perform the test, 15 g of sample was added to a steel funnel (3 cm diameter). The funnel was positioned on a metal plate on top of a beaker (7 cm diameter, powder drop height: 4.5 cm). The glass beaker was filled with 200 mL of water (23°C ± 1°C). The plate was removed by hand and the suspension / sinking behavior of the powder was recorded.

[0145] All samples sank immediately upon contact with water, e.g. Figure 17 The sunflower oil coating did not result in powder suspension.

[0146] Example 11

[0147] Suspension of coated powder in milk, coffee and chocolate milk

[0148] Palm fat and cocoa butter coated powders were evaluated for powder suspension / sinking in milk, coffee and chocolate milk. An overview of the solid-liquid combinations is given in Table 5.

[0149] Table 5: Coated powders and liquids used to evaluate suspension behavior

[0150]

[0151]

[0152] *Palm fat was stained with 0.5% fat-soluble dye (E153) to facilitate differentiation

[0153] Suspension was assessed using standard wetting tests, e.g. Figure 18 To perform the test, 15 g of sample was placed in a steel funnel (3 cm diameter). The funnel was positioned on a metal plate on top of a beaker (7 cm diameter, powder drop height: 4.5 cm). The glass beakers were filled with 200 mL of milk, coffee, or chocolate milk (21°C ± 1°C). The plate was removed manually, and the suspension / sinking behavior of the powder was recorded.

Claims

1. A beverage powder comprising crystalline tastant particles, characterized in that The crystalline tastant particles are at least partially coated with a hydrophobic coating, and wherein the at least partially coated crystalline tastant particles have a hydrophobicity greater than 1 g / cm 3 The hydrophobic coating is a solid fat or wax and the melting temperature of the solid fat or wax is greater than 35°C.

2. The beverage powder of claim 1 , wherein the at least partially coated crystalline tastant particles have a viscosity greater than 1.5 g / cm 3 The average density of . The beverage powder according to claim 1 , wherein the tastant particles are sucrose particles.

4. The beverage powder of claim 1, wherein an average of between 1% and 50% of the surface area of ​​the tastant particles is coated with a hydrophobic coating.

5. The beverage powder according to claim 1, wherein the solid fat is selected from cocoa butter or palm fat.

6. The beverage powder of claim 5, wherein the coated tastant particles comprise on average 1.2% cocoa butter.

7. The beverage powder of claim 5, wherein the coated tastant particles comprise an average of 0.3% palm fat.

8. The beverage powder according to any one of claims 6 to 7, wherein the coated tastant particles have an average contact angle with water greater than 70°.

9. The beverage powder of claim 1, wherein the beverage powder is suitable for reconstitution in a liquid at a temperature of 23°C.

10. A method of coating crystalline tastant particles with a hydrophobic coating, the method comprising the steps of: a. Fluidizing the crystalline tastant particles; b. applying a hydrophobic coating to the tastant particles by spraying, wherein the hydrophobic coating is a solid fat or wax and wherein the melting temperature of the solid fat or wax is greater than 35 ° C; c. Fluidize to allow the hydrophobic coating to cure between 20°C and 25°C.

11. A method for coating crystalline particles according to claim 10, wherein the solid fat is cocoa butter in a final amount of 1.2% by weight.

12. A method for coating crystalline tastant particles, the method comprising the steps of: a. Using a shear mixer, at 300 rpm, the crystalline tastant particles are mixed with molten fat or warm fat, wherein the melting temperature of the fat is greater than 35 ° C; b. spreading the mixture into a powder layer; c. Store at 70°C for 20 to 25 minutes; d. Mix at 300 rpm for 5 minutes; e. Spread the mixture into a layer and allow it to cure.

13. A method for coating crystalline particles according to claim 12, wherein the fat is palm fat in a final amount of 0.2 to 0.3 wt%.

14. Coated crystalline tastant particles obtainable by the process according to any one of claims 10 to 13.

15. Use of the coated crystalline tastant particles according to claim 14 in powdered food products.

16. A powdered food product comprising coated crystalline tastant particles obtained by the process according to any one of claims 10 to 13.

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