Flavor nanoemulsions for beverage and personal care applications

Abstract

The present invention relates to a flavor nanoemulsion comprising a surfactant system comprising a polyglycerol ester of fatty acid (PGE), a non-polar phase comprising a flavor oil, and a polar phase. The present invention also relates to a flavored beverage comprising the flavor nanoemulsion described herein.

Description

Technical Field

[0001] The present invention relates to a flavor (edible flavor / seasoning) nanoemulsion, which comprises: a surfactant system comprising fatty acid polyglycerol esters (PGE), a non-polar phase comprising flavor oils, and a polar phase, wherein the flavor nanoemulsion does not contain any polyoxyethylene sorbitan fatty acid esters. The present disclosure also relates to a flavored beverage comprising the flavor nanoemulsion according to the present invention. Background Art

[0002] For beverage applications, flavor compositions are needed.

[0003] Flavor compositions are generally in the form of emulsions comprising a polar phase, an oil phase, and a surfactant system. The aqueous phase generally comprises water and / or one or more polar co-solvents and other ingredients. The oil phase is generally dispersed in the aqueous phase to form an oil-in-water emulsion. The dispersed oil phase generally comprises flavor oils and optionally other lipophilic ingredients.

[0004] Such flavor emulsions must meet a number of requirements. First, they should exhibit a certain stability in concentrated and diluted form (i.e., in beverages or personal care products) over a wide range of temperature and storage conditions. In addition, the flavor composition should be clear in appearance after dilution (i.e., in beverages).

[0005] Furthermore, in order to have general applicability, the flavor emulsion should also be stable in beverages exhibiting acidic pH levels as well as in alcoholic beverages. However, many known flavor emulsions are difficult to stabilize in acidic and / or alcoholic beverages because, in some cases, the surfactant systems used may be unstable under acidic conditions or in the presence of ethanol.

[0006] To be useful in beverage applications, the flavor emulsion must also be able to carry sufficiently high amounts of flavor oils without any adverse effects on stability or appearance. In order to effectively flavor a beverage, a certain proportion of flavor oils is required in the flavor emulsion.

[0007] Flavor emulsions can be in the form of microemulsions or nanoemulsions. Although the energy input required to produce microemulsions is less than that of nanoemulsions, and microemulsions may generally have a higher oil load, the major disadvantage of flavor microemulsions is that microemulsions are generally very sensitive to composition changes, i.e., the formulation of the microemulsion generally needs to be adjusted for each flavor oil to be incorporated into the flavor microemulsion. This is not only troublesome, but also a huge challenge for industrial-scale production. Therefore, it would be ideal for flavor emulsions in which the flavor emulsion formulation is less dependent on or even independent of the individual flavor oils used, which is particularly useful for industrial-scale production.

[0008] Furthermore, large amounts of water-soluble and hydrophilic surfactants are usually required in microemulsions, which may lead to foaming problems during the manufacture of beverages using such microemulsions.

[0009] The present invention provides a solution to the above advantages, as well as a solution to overcome one or more of the above disadvantages associated with known flavor emulsions. Summary of the invention

[0010] In a first aspect, the present invention relates to a flavoring agent nanoemulsion comprising:

[0011] A surfactant system comprising polyglycerol fatty acid esters (PGE),

[0012] a non-polar phase comprising flavor oils, and

[0013] Polar phase;

[0014] The flavoring agent nanoemulsion does not contain any polyoxyethylene sorbitan fatty acid ester.

[0015] In a second aspect, the present disclosure is directed to a flavored beverage comprising the flavor nanoemulsion described herein. DETAILED DESCRIPTION

[0016] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this specification belongs.

[0017] As used herein, unless otherwise indicated, the term "about" or "approximately" refers to the acceptable error of a particular value determined by one skilled in the art, which depends in part on how the value is measured or determined. In certain embodiments, the term "about" or "approximately" refers to within 1, 2, 3, or 4 standard deviations. In certain embodiments, the term "about" or "approximately" refers to within 50%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.05% of a given value or range.

[0018] In addition, it should be understood that any numerical range described herein is intended to include all subranges contained therein. For example, a range of "1 to 10" is intended to include all subranges between the stated minimum value of 1 and the stated maximum value of 10; that is, having a minimum value equal to or greater than 1 and a maximum value equal to or less than 10. Since the disclosed numerical ranges are continuous, they include every value between the minimum and maximum values. Unless otherwise expressly stated, the various numerical ranges specified in this application are approximate.

[0019] Although compositions and / or methods are described in terms of "comprising," "containing," or "including" various components or steps, compositions and / or methods may also be "consisting essentially of" or "consisting of" various components, substances, and steps. As used herein, the term "consisting essentially of" should be interpreted as including the listed components, substances, or steps and such additional components, substances, or steps that do not significantly affect the basic properties and novel properties of the composition or method. In some embodiments, a composition that "consists essentially of" according to an embodiment of the present disclosure does not include any additional components or substances that change the basic properties and novel properties of the composition. As used herein, the term "consisting of" should be interpreted as including only the listed components, substances, or steps.

[0020] If there is any conflict in the usage of words or terms in this specification and one or more patents or other documents that may be incorporated by reference, the definitions consistent with this specification shall apply.

[0021] In a first aspect, the present invention relates to a flavoring agent nanoemulsion comprising:

[0022] A surfactant system comprising polyglycerol fatty acid esters (PGE),

[0023] a non-polar phase comprising flavor oils, and

[0024] Polar phase;

[0025] The flavoring agent nanoemulsion does not contain any polyoxyethylene sorbitan fatty acid ester.

[0026] An emulsion is a mixture of two liquids that are immiscible due to their different polarities (hydrophobicity vs. hydrophilicity). In an emulsion, one liquid (the dispersed or internal phase) is dispersed in another liquid (the external or continuous phase). Thus, a nonpolar phase can be dispersed in a polar phase, or vice versa.

[0027] In one particular embodiment, the non-polar phase is dispersed within the polar phase. In another particular embodiment, the polar phase is dispersed within the non-polar phase. Typically, the non-polar phase is dispersed within the polar phase.

[0028] Double emulsions with three different phases are known, such as water-in-oil-in-water (WOW) emulsions and, in contrast, oil-in-water-in-oil (OWO) emulsions. With regard to the WOW type, the three different phases consist of polar phase droplets dispersed in a non-polar phase, which is then enclosed in a continuous polar phase. Such emulsions are not considered in the present disclosure. Therefore, the emulsions of the present disclosure are not double emulsions, i.e., the emulsions of the present disclosure are neither water-in-oil-in-water (WOW) emulsions nor oil-in-water-in-oil (OWO) emulsions. In one embodiment, the non-polar phase is dispersed in the polar phase and the non-polar phase does not contain any polar phase. In another embodiment, the polar phase is dispersed in the non-polar phase and the polar phase does not contain any non-polar phase. Typically, the non-polar phase is dispersed in the polar phase and the non-polar phase does not contain any polar phase.

[0029] Unless otherwise indicated, the phrase "free of" means that no extraneous material is added immediately following the phrase and that no detectable amount of that material is observable by analytical techniques known to one of ordinary skill (e.g., gas or liquid chromatography, spectrophotometry, optical microscopy, etc.).

[0030] According to the invention, the emulsion is a nanoemulsion. Unlike microemulsions, nanoemulsions are usually prepared by high energy input, for example by high pressure homogenization to break up large droplets into small droplets.

[0031] The droplet size, measured as the intensity-weighted mean hydrodynamic diameter (Z-average) of the oil droplets in the nanoemulsion, is below 500 nm, typically below 200 nm.

[0032] In a specific embodiment, the intensity weighted average hydrodynamic diameter (Z-average) of the oil droplets in the nanoemulsion is 50 to 150 nm, typically 70 to 120 nm. The droplet size can be measured using instruments and methods known to those of ordinary skill in the art, such as using a Zetasizer nano ZS (Malvern Instruments Limited, Worcs, UK).

[0033] According to the present disclosure, the flavor nanoemulsion does not contain any polyoxyethylene sorbitan fatty acid esters. Polyoxyethylene sorbitan fatty acid esters are nonionic surfactants, usually obtained by reacting ethylene oxide with sorbitan fatty acid esters. The present disclosure does not consider such polyoxyethylene sorbitan fatty acid esters.

[0034] Surfactant systems are needed to obtain nanoemulsions that are stable, at least for a certain period of time. Surfactants (emulsifiers) show amphiphilic properties, which means that they contain both hydrophobic and hydrophilic parts. Based on these structural characteristics, surfactants are surface active, which enables them to reduce the interfacial tension between polar and nonpolar phases and thus stabilize the emulsion.

[0035] According to the present invention, the surfactant system comprises polyglycerol fatty acid esters (PGE).In one embodiment, the surfactant system consists of polyglycerol fatty acid esters (PGE).

[0036] In one embodiment, the degree of polymerization of the polyglycerol fatty acid esters is from 2 to 10 glycerol units.

[0037] In one embodiment, the carbon number of the fatty acid in the polyglycerol ester is from 12 to 18. Typically, the carbon number is from 16 to 18, more typically 18.

[0038] In a specific embodiment, the fatty acid in the polyglycerol ester is a saturated fatty acid. Typically, the saturated fatty acid is selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, or any mixture thereof. More typically, the fatty acid is stearic acid.

[0039] In a specific embodiment, the fatty acid in the polyglycerol ester is an unsaturated fatty acid. Typically, the unsaturated fatty acid is selected from the group consisting of oleic acid, linoleic acid and linolenic acid. More typically, the unsaturated fatty acid is oleic acid.

[0040] In a specific embodiment, fatty acid polyglycerol ester (PGE) is selected from the group consisting of triglycerol monostearate, hexaglycerol pentastearate, hexaglycerol tristearate, tetraglycerol monooleate, decaglycerol monooleate and any mixture thereof. In a specific embodiment, fatty acid polyglycerol ester (PGE) is decaglycerol monooleate.

[0041] The HLB value of the polyglycerol fatty acid ester (PGE) used according to the present disclosure is not particularly limited. However, in one embodiment, the HLB value of the polyglycerol fatty acid ester (PGE) is less than 16.

[0042] The content of polyglycerol fatty acid ester (PGE) in the flavor composition described herein is not particularly limited. However, good results can be obtained when the nanoemulsion contains polyglycerol fatty acid ester (PGE) in an amount of 1 to 20 wt %, typically 6 to 16 wt %, based on the total weight of the nanoemulsion.

[0043] In some embodiments, the surfactant system may include surfactants other than polyglycerol fatty acid esters (PGE). However, certain surfactants, such as sugar esters, are not considered. Therefore, in some embodiments, the surfactant system does not contain sugar esters, such as sucrose esters selected from the group consisting of sucrose monomyristate and dimyristate, sucrose acetate isobutyrate, sucrose laurate, sucrose monolaurate, sucrose palmitate, sucrose monopalmitate, and combinations thereof.

[0044] The nanoemulsion according to the present invention comprises: a non-polar phase comprising a flavor oil.

[0045] As used herein, "non-polar phase" is understood to include the total amount of hydrophobic compounds in the nanoemulsion according to the invention.

[0046] In some embodiments, the non-polar phase is present in the nanoemulsion in an amount of 0.5 to 30 weight percent, typically 10 to 25 weight percent, based on the total weight of the nanoemulsion.

[0047] According to the present invention, the non-polar phase comprises a flavor oil. In one embodiment, the non-polar phase consists of a flavor oil.

[0048] By "flavor oil", it is meant here a flavoring ingredient, or a mixture of flavoring ingredients, solvents or adjuvants currently used to prepare flavoring formulas, i.e. a specific mixture of ingredients intended to be added to a composition to impart, improve or modify its organoleptic properties, in particular its flavor and / or taste. Taste modifiers are also included in the definition. Flavoring ingredients are well known to those skilled in the art, and their properties do not warrant a detailed description here, and in any case they are not exhaustive, and a skilled flavorist can select them according to his general knowledge and according to the intended use or application and the organoleptic effect he wishes to achieve. Many of these flavoring ingredients are listed in the references, such as S. Arctander's book Perfume and Flavor Chemicals, 1969, Montclair, NJ, USA or its latest version, or other works of similar nature, such as Fenaroli's Handbook of Flavor Ingredients, 1975, CRC Press or MB Jacobs' Synthetic Food Adjuncts, 1947, van Nostrand Co., Inc. The solvents and adjuvants currently used to prepare flavoring formulas are also well known in the art.

[0049] In a particular embodiment, the flavor oil is selected from the group consisting of limonene, orange oil, lemon oil, grapefruit oil, lime oil, calamansi oil, and any mixture thereof.

[0050] In a particular embodiment, the flavor oil comprises limonene. Typically, the flavor oil consists of limonene.

[0051] In a specific embodiment, the flavor oil comprises orange oil. Typically, the flavor oil consists of orange oil.

[0052] In a specific embodiment, the flavor oil comprises lemon oil. Typically, the flavor oil consists of lemon oil.

[0053] In a specific embodiment, the flavor oil comprises grapefruit oil. Typically, the flavor oil consists of grapefruit oil.

[0054] In a specific embodiment, the flavor oil comprises lime oil. Typically, the flavor oil consists of lime oil.

[0055] In a specific embodiment, the flavor oil comprises tangerine oil. Typically, the flavor oil consists of tangerine oil.

[0056] In a specific embodiment, the flavor oil comprises lemon oil, grapefruit oil, lime oil and tangerine oil. Typically, the flavor oil consists of lemon oil, grapefruit oil, lime oil and tangerine oil.

[0057] In one embodiment, the nanoemulsion comprises the flavor oil in an amount of 0.5 to 30 wt %, typically 5 to 25 wt %, more typically 5 to 15 wt %, based on the total weight of the nanoemulsion.

[0058] The non-polar phase may also contain one or more other active ingredients selected from the group consisting of oil-soluble pharmaceutical ingredients, oil-soluble nutritional ingredients (e.g., oil-soluble vitamins), oil-soluble colorants, oil-soluble antibacterial ingredients, oil-soluble defoaming agents, oil-soluble antioxidants (e.g., vitamin E), mouthfeel modifiers, flavor modifiers, or any combination thereof.

[0059] Useful taste modifiers include, but are not limited to, sourness masking agents, hops, cooling agents, spicy substances, sweetness enhancers, saltiness enhancers, salivation substances, substances that induce a warming or tingling sensation, and any combination thereof.

[0060] Suitable cooling agents include, but are not limited to:

[0061] 2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one (FEMA 4970),

[0062] 2-(4-methylphenoxy)-N-(1H-pyrazol-5-yl)-N-(2-thienylmethyl)acetamide,

[0063] 2-Isopropyl-N,2,3-trimethylbutyramide (WS-23, FEMA 3804),

[0064] N-ethyl-p-menthane-3-carboxamide (WS-3, FEMA 3455),

[0065] 3-(p-menthane-3-carboxamide)ethyl acetate (WS-5, FEMA 4309),

[0066] (1R,2S,5R)-N-(4-methoxyphenyl)-p-menthane carboxamide (WS-12, FEMA 4681),

[0067] N-ethyl-2,2-diisopropylbutyramide (WS-27, FEMA 4557),

[0068] N-cyclopropyl-5-methyl-2-isopropylcyclohexanecarboxamide (WS-116, FEMA 4693), N-(1,1-dimethyl-2-hydroxyethyl)-2,2-diethylbutyramide (FEMA 4603),

[0069] Menthyl alcohol (FEMA 4154),

[0070] N-(4-cyanomethylphenyl)-p-menthanecarboxamide (FEMA 4496),

[0071] N-(2-(Pyridin-2-yl)ethyl)-3-p-menthanecarboxamide (FEMA 4549),

[0072] N-(2-Hydroxyethyl)-2-isopropyl-2,3-dimethylbutyramide (FEMA 4602),

[0073] (2S,5R)-N-[4-(2-amino-2-oxoethyl)phenyl]-p-menthanecarboxamide (FEMA 4684),

[0074] N-cyclopropyl-5-methyl-2-isopropylcyclohexanecarboamide (FEMA 4693),

[0075] 2-[(2-p-Menthyloxy)ethoxy]ethanol (FEMA 4718),

[0076] 2,6-Diethyl-5-isopropyl-2-methyltetrahydropyran (FEMA 4680),

[0077] trans-4-tert-butyl cyclohexanol (FEMA 4724),

[0078] 2-(p-Tolyloxy)-N-(1H-pyrazol-5-yl)-N-((thiophen-2-yl)methyl)acetamide (FEMA 4809),

[0079] Menthone glycerol ketal (FEMA 3807),

[0080] L-Menthyl Lactate (FEMA 3748),

[0081] (-)-Menthoxypropane-1,2-diol,

[0082] 3-(L-menthoxy)-2-methylpropane-1,2-diol (FEMA 3849),

[0083] Isopulegol,

[0084] (+)-cis and (-)-trans p-menthane-3,8-diol, in a ratio of about 62:38 (FEMA 4053),

[0085] 2,3-Dihydroxy-p-menthane,

[0086] 3,3,5-Trimethylcyclohexanone glycerol ketal,

[0087] Menthyl pyrrolidone formate,

[0088] (1R,3R,4S)-3-Menthyl-3,6-dioxaheptanoate,

[0089] (1R,2S,5R)-3-Menthyl methoxyacetate,

[0090] 3,6,9-Trioxadecanoic acid (1R,2S,5R)-3-menthyl ester,

[0091] (1R,2S,5R)-3-menthyl (2-hydroxyethoxy)acetate,

[0092] 11-Hydroxy-3,6,9-trioxaundecanoic acid (1R,2S,5R)-menthyl ester,

[0093] Cubebol (FEMA 4497),

[0094] N-(4-cyanomethylphenyl)-p-menthane carboxamide (FEMA 4496),

[0095] 2-Isopropyl-5-methylcyclohexyl 4-(dimethylamino)-4-oxobutanoate (FEMA 4230),

[0096] N-(4-cyanomethylphenyl)-p-menthane carboxamide (FEMA 4496),

[0097] N-(2-pyridin-2-ylethyl)-p-menthane carboxamide (FEMA 4549),

[0098] 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one (FEMA 4285),

[0099] N-Benzo[1,3]dioxol-5-yl-3-p-menthanecarboxamide,

[0100] N-(1-isopropyl-1,2-dimethylpropyl)-1,3-benzodioxolan-5-carboxamide,

[0101] N-(R)-2-oxotetrahydrofuran-3-yl-(1R,2S,5R)-p-menthane-3-carboxamide,

[0102] A mixture of 2,2,5,6,6-pentamethyl-2,3,6,6a-tetrahydropentalen-3a(1H)-ol and 5-(2-hydroxy-2-methylpropyl)-3,4,4-trimethylcyclopent-2-en-1-one,

[0103] (2S,5R)-2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide,

[0104] (1S,2S,5R)-N-(4-(cyanomethyl)phenyl)-2-isopropyl-5-methylcyclohexanecarboxamide,

[0105] 1 / 7-isopropyl-4 / 5-methyl-bicyclo[2.2.2]oct-5-ene derivatives,

[0106] 4-methoxy-N-phenyl-N-[2-(pyridin-2-yl)ethyl]benzamide,

[0107] 4-methoxy-N-phenyl-N-[2-(pyridin-2-yl)ethyl]benzenesulfonamide,

[0108] 4-Chloro-N-phenyl-N-[2-(pyridin-2-yl)ethyl]benzenesulfonamide,

[0109] 4-cyano-N-phenyl-N-[2-(pyridin-2-yl)ethyl]benzenesulfonamide,

[0110] 4-((benzhydrylamino)methyl)-2-methoxyphenol,

[0111] 4-((Bis(4-methoxyphenyl)-methylamino)-methyl)-2-methoxyphenol,

[0112] 4-((1,2-diphenylethylamino)methyl)-2-methoxyphenol,

[0113] 4-((benzhydryloxy)methyl)-2-methoxyphenol,

[0114] 4-((9H-fluoren-9-ylamino)methyl)-2-methoxyphenol,

[0115] 4-((Benzhydrylamino)methyl)-2-ethoxyphenol,

[0116] 4-Methoxybenzoic acid 1-(4-methoxyphenyl)-2-(1-methyl-1H-benzo[d]imidazol-2-yl)vinyl ester,

[0117] 2-(1-isopropyl-6-methyl-1H-benzo[d]imidazol-2-yl)-1-(4-methoxyphenyl)vinyl 4-methoxybenzoate,

[0118] 4-Methoxybenzoic acid (Z)-2-(1-isopropyl-5-methyl-1H-benzo[d]imidazol-2-yl)-1-(4-methoxyphenyl)vinyl ester,

[0119] 3-Alkyl-p-menthen-3-ol derivatives,

[0120] Esters of fenchol, D-borneol, L-borneol, exo-norborneol, 2-methylisoborneol, 2-ethylfenchol, 2-methylborneol, cis-pinan-2-ol, verbenol or isoborneol,

[0121] Menthyl oxalate derivatives,

[0122] 3-Oxoformyl menthyl,

[0123] N-α-(menthane carbonyl) amino acid amide,

[0124] (-)-(1R,2R,4S)-dihydroumbellulol,

[0125] p-Menthane alkoxyamide,

[0126] A mixture of 3-menthoxy-1-propanol and 1-menthoxy-2-propanol,

[0127] 1-(2-Hydroxyphenyl)-4-(2-nitrophenyl)-1,2,3,6-tetrahydropyrimidin-2-one,

[0128] 4-methyl-3-(1-pyrrolidinyl)-2[5H]-furanone,

[0129] their derivatives and any combinations thereof.

[0130] Exemplary mouthfeel modifiers include, but are not limited to, coconut oil, coconut milk with or without sugar, vanillin; medium chain monoglycerides, diglycerides, and triglycerides; and any combination thereof.

[0131] The nanoemulsion according to the present disclosure comprises a polar phase.

[0132] As used herein, "polar phase" is understood to include the total amount of hydrophilic compounds in the nanoemulsion according to the invention.

[0133] In one embodiment, the polar phase comprises water. In another embodiment, the nanoemulsion comprises water in an amount of 20 to 85 wt%, typically 30 to 80 wt%, based on the total weight of the nanoemulsion.

[0134] The polar phase may also contain one or more additives, typically ingestible additives, suitable for flavor nanoemulsions. Exemplary additives include, but are not limited to, salts, sugar alcohols, sugars, and the like.

[0135] In one embodiment, the polar phase comprises a salt, typically an alkali metal salt, more typically sodium chloride.

[0136] In one embodiment, the polar phase comprises a sugar alcohol, typically a sugar alcohol selected from the group consisting of xylitol, sorbitol, mannitol, maltitol, inositol, allitol, altritol, dulcitol, glucitol, hexitol, iditol, pentitol, ribitol, erythritol, and mixtures thereof.

[0137] In one embodiment, the polar phase comprises a sugar, typically a monosaccharide, a disaccharide or a polysaccharide.

[0138] In one embodiment, the polar phase comprises monosaccharides, typically monosaccharides selected from the group consisting of glucose, fructose, ribose, xylose, mannose, and mixtures thereof.

[0139] In another embodiment, the polar phase comprises a disaccharide, typically a disaccharide selected from the group consisting of sucrose, lactose, maltose and mixtures thereof.

[0140] In a particular embodiment, the polar phase comprises a polar non-aqueous solvent.

[0141] As used herein, "polar non-aqueous solvent" is understood to be a polar (hydrophilic) solvent that is not water.

[0142] In one embodiment, the polar non-aqueous solvent is a food grade solvent suitable for use in food compositions. In some embodiments, the polar non-aqueous solvent is a food grade solvent suitable for use in food compositions in combination with a flavor ingredient.

[0143] In one embodiment, the polar phase comprises a non-aqueous solvent selected from the group consisting of glycerol, propylene glycol, benzyl alcohol, ethanol, propanol, isopropanol, 1,3-propanediol, butanol, butanediol, hexylene glycol, dipropylene glycol, ethoxydiglycol, triacetin, and any mixture thereof. Typically, the polar non-aqueous solvent is glycerol. In one embodiment, the polar phase comprises glycerol.

[0144] In some embodiments, the non-aqueous solvent is free of ethanol and is selected from the group consisting of glycerol, 1,2-propylene glycol, benzyl alcohol, propanol, isopropanol, 1,3-propylene glycol, butanol, butylene glycol, hexylene glycol, dipropylene glycol, ethoxydiglycol, triacetin, and any mixture thereof.

[0145] In one embodiment, the nanoemulsion comprises glycerol in an amount of 0.1 to 70 wt %, typically 1 to 40 wt %, and more typically 30 to 40 wt %, based on the total weight of the nanoemulsion. In some embodiments, the nanoemulsion comprises glycerol in an amount of 0.1 to 35 wt %, typically 1 to 35 wt %, and more typically 30 to 35 wt %, based on the total weight of the nanoemulsion.

[0146] In one embodiment, the mass ratio of glycerol to polyglycerol fatty acid esters (PGE) is from 20:1 to 1:20, typically from 10:1 to 1:10, more typically from 5:1 to 1:5.

[0147] In a specific embodiment, the polar phase comprises water and a non-aqueous solvent selected from the group consisting of glycerol, 1,2-propylene glycol, benzyl alcohol, ethanol, propanol, isopropanol, 1,3-propylene glycol, butanol, butanediol, hexylene glycol, dipropylene glycol, ethoxydiglycol, triacetin, and any mixture thereof. Typically, the polar phase comprises water and glycerol. In one embodiment, the polar phase consists of water and glycerol.

[0148] In a specific embodiment, the nanoemulsion is clear in appearance, i.e., is a clear composition. Compositions having an NTU value of less than 10 are considered to have a clear appearance.

[0149] The flavor nanoemulsions described herein can be obtained using methods known to those of ordinary skill in the art. In a suitable method, the nanoemulsion according to the present invention can be obtained by mixing a non-polar phase containing flavor oil with a polar phase in the presence of a surfactant system containing fatty acid polyglycerol esters (PGE).

[0150] In one embodiment, the fatty acid polyglycerol ester is added to the polar phase, which typically comprises water, more typically comprises water and glycerol, before the polar phase is mixed with the non-polar phase. Typically, the polar phase is mixed with the fatty acid polyglycerol ester at a temperature of 20 to 25° C. (room temperature) before mixing with the non-polar phase.

[0151] In one embodiment, the mixing of the non-polar phase and the polar phase is performed using a high-speed homogenizer at 1000 rpm to 25000 rpm, typically 8000 rpm to 12000 rpm, more typically 10000 rpm. In some embodiments, high-speed homogenization is performed for 1 to 10 minutes (min), typically 5 minutes (min). Typically, an IKA, T25 Digital Ultra (Germany) as a high-speed homogenizer.

[0152] In a specific embodiment, the high-speed homogenization as described above is followed by a high-pressure homogenization step. Typically, high-pressure homogenization is performed at 50 / 450 bar using a two-stage high-pressure homogenizer. Typically, high-pressure homogenization is performed 3 times in succession. Preferably, the high-pressure homogenizer used is a SPXFLOW, APV-1000 laboratory homogenizer (USA).

[0153] In a second aspect, the present disclosure is directed to a flavored beverage comprising the flavor nanoemulsion described herein.

[0154] The term "flavored beverages" includes flavored and cream sodas, powdered soft drinks, and liquid concentrates such as fountain syrups and cordials; coffee and coffee-based beverages, coffee substitutes and cereal beverages; tea, including dry mix products and ready-to-drink teas (herbal and tea-based); fruit and vegetable juices and juice-flavored beverages as well as juice drinks, nectars, concentrates, punches and various fruit drinks ("ades"); carbonated and still sweetened and flavored waters; sports / energy / health drinks; alcoholic beverages plus non-alcoholic and other low-alcohol products, including beer and malt beverages, cider and wine (still, sparkling, fortified wine and wine coolers); other beverages that are thermally processed (infused, pasteurized, ultra-high temperature, electrically heated or commercially aseptically sterilized) and hot-filled; and cold-filled products made by filtration or other preservation technologies.

[0155] When the nanoemulsion of the present disclosure is used to prepare a flavored beverage, the compounds contained in the composition must be selected to make it suitable for human consumption. For example, the above-mentioned polar non-aqueous solvents must be selected to make them suitable for human consumption. Therefore, butanediol and hexanediol should not be present in the nanoemulsion for preparing a flavored beverage according to the present invention.

[0156] In one embodiment, the flavored beverage comprises the nanoemulsion described herein in an amount of 0.001 to 5 wt %, typically 0.005 to 0.2 wt %, more typically 0.01 to 0.1 wt %, based on the total weight of the flavored beverage.

[0157] The flavored beverage can be an alcoholic beverage or a non-alcoholic beverage. In one embodiment, the beverage is an alcoholic beverage. Typically, the alcoholic beverage comprises 1 to 15% by weight, more typically 3 to 12% by weight ethanol.

[0158] Since the nanoemulsion of the present invention exhibits sufficient stability under acidic conditions, it can also be present in beverages with low pH values. In one embodiment, the flavored beverage exhibits an acidic pH value. In a specific embodiment, the pH value of the flavored beverage is less than 4, typically less than 3, and more typically, the pH value of the beverage is 2.8.

[0159] In one embodiment of the flavored beverage, the flavor oil is present in the beverage in an amount of 0.001 to 0.5 weight percent, typically 0.005 to 0.02 weight percent, based on the total weight of the beverage.

[0160] In one embodiment of the flavored beverage, polyglycerol fatty acid esters (PGE) are present in the beverage in an amount of 0.0005 to 0.5 wt %, typically 0.0007 to 0.004 wt %, based on the total weight of the beverage.

[0161] In an embodiment of a flavored beverage, water is present in the beverage in an amount of 50 to 98 weight percent based on the total weight of the beverage. In the case of an acidic beverage, water is typically present in the acidic beverage in an amount of 85 to 95 weight percent based on the total weight of the beverage. In the case of an alcoholic beverage, water is typically present in the alcoholic beverage in an amount of 50 to 60 weight percent based on the total weight of the beverage.

[0162] The flavored beverage may also include one or more food additives. Exemplary additives include, but are not limited to, sweeteners, including natural and artificial sweeteners, such as sugar, acesulfame potassium, aspartame, dextrose, erythritol, fructose, lactose, maltodextrin, mannitol, sodium cyclamate, sodium saccharin, sorbitol, sucralose, xylitol, etc.; preservatives, such as calcium propionate, calcium sorbate, potassium sorbate, sodium benzoate, sodium metabisulfite, sorbic acid, trisodium citrate dihydrate, etc.; antioxidants, such as ascorbic acid (vitamin C), isoascorbic acid, monopropylene glycol, sodium ascorbate, sodium isoascorbate, etc.; pH adjusters, such as citric acid, or maleic acid, etc.; weighting agents, such as brominated vegetable oil, rosin esters, particularly ester gum; and colorants, including natural and artificial colorants.

[0163] In one embodiment, sugar is present in the beverage in an amount of 2 to 40 wt%, typically 6 to 27 wt%, based on the total weight of the beverage.

[0164] In one embodiment, citric acid is present in the beverage in an amount of 0.1 to 3 wt %, typically 0.3 to 1.5 wt %, based on the total weight of the beverage.

[0165] In one embodiment, vitamin C is present in the beverage in an amount of 0.0001 to 1 wt %, typically 0.0002 to 0.01 wt %, based on the total weight of the beverage.

[0166] In one embodiment, trisodium citrate dihydrate is present in the beverage in an amount of 0.0001 to 0.6 weight percent, based on the total weight of the beverage.

[0167] In a specific embodiment, the flavored beverage exhibits a turbidity (NTU) of less than 10, typically less than 5. In one embodiment, the turbidity (NTU) is from 0.2 to 8, more typically from 0.4 to 4.1.

[0168] NTU value refers to "nephelometric turbidity unit" representing the turbidity of the composition and is measured by a turbidimeter specified by the U.S. Environmental Protection Agency. Preferably, turbidity is measured by a portable turbidity meter (Hanna Instruments, Woonsocket, RI, HI93703). Typically, beverages or personal care products with NTU values ​​higher than 15 can be considered to be turbid and not clear. In contrast, beverages with NTU values ​​less than 10 are considered to have a clear appearance.

[0169] The flavored beverages described herein can be prepared according to any method known to those of ordinary skill in the art. In one suitable method, the flavored beverage is prepared by a method comprising the step of adding the nanoemulsion described herein to the beverage.

[0170] Reference is made herein to the use of the nanoemulsions described herein for the preparation of flavored beverages.

[0171] The nanoemulsions according to the invention may also be used for the preparation of personal care products. Thus, reference is made herein to the use of the nanoemulsions described herein for the preparation of personal care products.

[0172] Personal care products are typically applied to the human body to cleanse, beautify, enhance attractiveness or otherwise alter appearance. Examples of personal care products are toothpaste or mouthwash.

[0173] In a specific embodiment, the nanoemulsions of the present invention are used to prepare mouthwashes. Mouthwashes or mouth rinses are liquid oral care formulations developed to clean and refresh the oral cavity or oral surfaces by inhibiting or killing microorganisms that cause bad odor, caries, tooth decay, gum disease, gingivitis, and periodontal disease.

[0174] The compositions, methods and uses thereof according to the present disclosure are further illustrated by the following non-limiting examples.

[0175] Example 1. Preparation of flavoring agent nanoemulsion

[0176] Flavor nanoemulsion compositions were prepared and are listed in Tables 1a to 1d below. By mixing fatty acid polyglycerol esters (decaglycerol monooleate, SY-Glyster MO-7S available from SAKAMOTO YAKUHIN or SY-Glyster MO-7S available from Lonza Inc. 10-1-0) was mixed with water and water-soluble ingredients (if applicable) to prepare the aqueous phase. As the oil phase, the selected flavor oil was blended with vitamin E at room temperature. A high-speed homogenizer (IKA, T25 Digital Ultra The flavor nanoemulsion was pre-emulsified at 10,000 rpm for 5 minutes, and the pre-emulsion was homogenized 3 times at 450 / 50 bar using a two-stage high pressure homogenizer (SPXFLOW, APV-1000 laboratory homogenizer, USA). The droplet size of the flavor nanoemulsion was measured using a Zetasizer (Malvern Panalytical Ltd, Zetasizer Nano ZS, UK).

[0177] Table 1a. Flavor nanoemulsion compositions

[0178]

[0179] Table 1b. Flavor Nanoemulsion Composition (Continued)

[0180]

[0181] Table 1c. Flavor Nanoemulsion Composition (Continued)

[0182]

[0183] Table 1d. Flavor Nanoemulsion Composition (Continued)

[0184]

[0185] Example 2. Preparation of flavored beverages

[0186] The flavor nanoemulsion prepared according to Example 1 was applied to the acidic beverages (pH 2.8) shown in Tables 2a to 2d below. Samples A to U were prepared using flavor compositions a to u, respectively. The turbidity of the final beverage was measured using a portable turbidity meter (Hanna Instruments, HI93703, USA) and reported in nephelometric turbidity units (NTU).

[0187] Table 2a. Acidic beverage composition

[0188]

[0189] Table 2b. Acidic beverage composition (continued)

[0190]

[0191] Table 2c. Acidic beverage composition (continued)

[0192]

[0193] Table 2d. Acidic beverage composition (continued)

[0194]

[0195] As can be seen from Tables 2a to 2d, the flavor nanoemulsion formulation can be applied to different types of flavors while maintaining the clarity of the beverage, with the turbidity value of the final beverage being less than 5 NTU.

[0196] The disclosed subject matter has been described with reference to specific details or specific embodiments thereof. Unless such details are included in the appended claims, such details should not be construed as limitations on the scope of the disclosed subject matter.

[0197] Therefore, the exemplary embodiments described herein are well suited for achieving the objects and advantages described and those inherent therein. The specific embodiments disclosed above are illustrative only, as the exemplary embodiments described herein may be modified and practiced in different but equivalent manners, which will be apparent to those of ordinary skill in the art having the benefit of the teachings herein. In addition, the details of construction or design shown herein are not subject to any limitations except as described in the following claims. Therefore, it is apparent that the specific illustrative embodiments disclosed above may be changed, combined or modified, and all such variations are considered to be within the scope and spirit of the exemplary embodiments described herein. The exemplary embodiments described herein, which are illustratively disclosed herein, may be appropriately practiced in the absence of any elements not specifically disclosed herein and / or any optional elements disclosed herein.

Claims

1. A flavoring agent nanoemulsion comprising: A surfactant system comprising polyglycerol fatty acid esters (PGE), a non-polar phase comprising flavor oils, and Polar phase; The flavoring agent nanoemulsion does not contain any polyoxyethylene sorbitan fatty acid ester.

2. The flavor nanoemulsion according to claim 1, wherein the intensity-weighted mean hydrodynamic diameter (Z-average) of the oil droplets in the nanoemulsion is from 50 to 150 nm, typically from 70 to 120 nm.

3. The flavor nanoemulsion according to claim 1 or 2, wherein the surfactant system consists of polyglycerol fatty acid esters (PGE).

4. The flavor nanoemulsion according to any one of the preceding claims, wherein the degree of polymerization of the polyglycerol fatty acid ester is 2 to 10 glycerol units and / or the carbon number of the fatty acid in the polyglycerol ester is 12 to 18.

5. The flavor nanoemulsion according to any of the preceding claims, wherein the fatty acid polyglycerol ester (PGE) is selected from the group consisting of triglycerol monostearate, hexaglycerol pentastearate, hexaglycerol tristearate, tetraglycerol monooleate, decaglycerol monooleate and any mixture thereof.

6. The flavor nanoemulsion according to any one of the preceding claims, wherein the polyglycerol fatty acid esters (PGE) have an HLB value of less than 16.

7. The flavor nanoemulsion according to any one of the preceding claims, wherein the nanoemulsion comprises polyglycerol fatty acid esters (PGE) in an amount of 1 to 20 wt%, typically 6 to 16 wt%, based on the total weight of the nanoemulsion.

8. The flavor nanoemulsion according to any one of the preceding claims, wherein the nanoemulsion comprises flavor oil in an amount of 0.5 to 30 wt%, typically 5 to 25 wt%, more typically 5 to 15 wt%, based on the total weight of the nanoemulsion.

9. The flavor nanoemulsion according to any one of the preceding claims, wherein the polar phase comprises water and / or one or more polar non-aqueous solvents.

10. The flavor nanoemulsion according to any one of the preceding claims, wherein the nanoemulsion comprises 20 to 85 wt%, typically 30 to 80 wt% water, based on the total weight of the nanoemulsion.

11. The flavor nanoemulsion according to any one of the preceding claims, wherein the polar phase comprises glycerol.

12. The flavor nanoemulsion according to claim 11, wherein the nanoemulsion comprises glycerol in an amount of 0.1 to 70 wt%, typically 1 to 40 wt%, more typically 30 to 40 wt%, based on the total weight of the nanoemulsion.

13. The flavor nanoemulsion according to claim 11 or 12, wherein the mass ratio of glycerol to polyglycerol fatty acid ester (PGE) is 20:1 to 1:20, typically 10:1 to 1:10, more typically 5:1 to 1:

5.

14. A flavoured beverage comprising the flavour nanoemulsion according to any one of the preceding claims.

15. The flavored beverage according to claim 14, wherein the beverage is an acidic beverage and / or an alcoholic beverage.

16. The flavored beverage of claim 15, wherein the beverage is an acidic beverage having a pH value of less than 4, typically less than 3, more typically the pH value of the beverage is 2.8.

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