Dry particle coating for producing stable powder
The use of hydrophobic stearate/ester particles to coat fruit powder through dry particle coating technology solves the problem of poor stability of fruit powder, achieves higher stability and fluidity, and extends the shelf life.
Patent Information
- Application Number
- CN202380087800.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Priority Date
- 2022-12-22
- Filing Date
- 2023-12-20
- Publication Date
- 2025-07-29
AI Technical Summary
Existing fruit powders have poor stability, which leads to inconvenient processing and storage, especially in snack condiments that tend to condense into blocks.
Using dry particle coating technology, the fruit powder is coated with hydrophobic stearate/ester particles at a level of 1-10 wt%, forming a continuous layer to improve stability.
It significantly improves the stability and fluidity of fruit powder, reduces clumping and extends the shelf life.
Smart Images
Figure HDA0005458724380000011
Abstract
Description
Technical Field
[0001] The present disclosure relates to moisture and oxygen stable fruit powders and methods for producing such powders. More specifically, the present disclosure relates to methods for preparing stable fruit powders using dry particle coating techniques. The present disclosure further relates to powders suitable for topical application to foods such as snack foods. Background Art
[0002] Hygroscopic powders, such as fruit powders, typically have poor physical stability, which results in handling problems and customer complaints. To address this issue, dry particle coatings can be used to produce a new generation of materials by combining different powders with different physical and chemical properties to form composite materials. These new generation materials exhibit unique functions and / or improved properties relative to known materials. In particular, without using solvents and subsequent drying, powders with a relatively large particle size (host particles: 1 - 1500 μm) are mechanically coated with fine particles (guest particles: 0.1 - 50 μm) to produce new functions or improve their initial properties, including improved handling and storage stability.
[0003] Accordingly, there is still a need for processing techniques and methods for fruit powders that achieve favorable stability benefits. There is also a need for processing techniques and methods for powders used in snack seasonings to reduce or eliminate the tendency to agglomerate or cake.
[0004] These and other benefits are achieved by the methods disclosed herein. Summary of the Invention
[0006] In one embodiment, a method for preparing a stable, dry-coated fruit powder includes the steps of: providing a fruit powder; selecting hydrophobic stearate / ester guest particles from ammonium stearate, zinc stearate, calcium stearate, sodium stearate, potassium stearate, magnesium stearate, glyceryl stearate, propylene glycol monostearate, sorbitan stearate, tristearin, hexaglycerol distearate, decaglycerol monostearate; and dry-coating the fruit powder with the hydrophobic stearate / ester guest particles using high shear; wherein the hydrophobic stearate / ester guest particles are dry-coated at a level of about 1 to about 10 wt% relative to the fruit powder to form a continuous layer.
[0007] In another embodiment, a stable fruit powder comprises a Malpighia fruit powder dry-coated with hydrophobic guest particles at a level of about 1 to 10 wt% to form a continuous layer.
[0008] In another embodiment, the solid flavor composition comprises a plurality of individual components, at least one of which is a flavor-providing substance and at least one of which is an auxiliary component, wherein the auxiliary component comprises sodium diacetate or lactic acid powder dry-coated with hydrophobic guest particles at a level of from about 0.2 to about 15 wt% to form a continuous layer.
[0009] These and other features, aspects and advantages of the specific embodiments will become apparent to those skilled in the art upon reading this disclosure. BRIEF DESCRIPTION OF THE DRAWINGS
[0010] The embodiments set forth in the drawings are illustrative in nature and are not intended to limit the invention as defined by the claims. The following detailed description of the illustrative embodiments can be understood when read in conjunction with the following drawings, in which like structures are represented by like reference numerals, and in which:
[0011] Figure 1 is a schematic illustration of the steps of a dry particle coating technique according to the embodiments shown and described herein.
[0012] DETAILED DESCRIPTION
[0013] The following text sets forth a broad description of many different embodiments of the present disclosure. This description is to be construed only as exemplary and does not describe every possible embodiment, as describing every possible embodiment would be impractical, if not impossible. It should be understood that any feature, characteristic, component, composition, ingredient, product, step or method described herein may be deleted, combined or substituted in whole or in part with any other feature, characteristic, component, composition, ingredient, product, step or method described herein. Many alternative embodiments can be implemented using current technology or technology developed after the filing date of this patent, which will still fall within the scope of the claims. All publications and patents cited herein are incorporated herein by reference.
[0014] The present disclosure relates to the surprising discovery that applying a dry particle coating method to hygroscopic fruit powders enables an increase in the shelf life of the powders. Figure 1 is a schematic illustration of a dry particle coating technique, namely by subjecting the combined particles to mechanical force (e.g., in a high-shear mixer), dry-coating the host particles 1 with the guest particles 2 to produce a continuous layer of the guest particles 2 on the surface of the host particles 1. As Figure 1 shown, the continuous layer can be a film or a monolayer.
[0015] Powder host particles
[0016] According to one embodiment, the present disclosure relates to a method for coating dry particles, which uses fruit powder (host particles) mechanically coated with finer particles (guest particles) in order to increase the handling and stability of the fruit powder.
[0017] The term "fruit powder" includes fruit extract powder and fruit juice powder. In one embodiment, the host particles according to the present disclosure may comprise fruit extract powder. In an example, suitable fruit extract powders include but are not limited to extracts obtained from Malpighia emarginata, apple, grape, prune, apricot, orange, mango, lemon, raspberry, cranberry, blueberry, mulberry, elderberry, and combinations thereof. The term "fruit extract" refers to an extract obtained from a fruit, including the whole fruit, and / or the skin of the fruit, and / or the pulp and / or fruit residue after the fruit has been juiced. The fruit or portion thereof may be fresh, frozen, or dried. The fruit juice recovered from any processing of the fruit may also be processed to recover the fruit extract. In another embodiment, the host particles according to the present disclosure may comprise fruit juice powder. In an example, suitable fruit juice powders include but are not limited to fruit juices obtained from Malpighia emarginata, apple, grape, prune, apricot, orange, mango, lemon, raspberry, cranberry, blueberry, mulberry, elderberry, and combinations thereof. The term "fruit juice powder" refers to a powder made from the juice of fresh fruit and then dried.
[0018] In one embodiment, the fruit powder is from Malpighia emarginata. Microcitrus emarginata and Malpighia glabra are tropical fruiting shrubs or small trees of the Malpighiaceae family. Common names include acerola cherry, guarani cherry, Barbados cherry, West Indian cherry, and crepe myrtle. Malpighia emarginata is native to Paraguay and Brazil in South America, Central America, and southern Mexico, Puerto Rico, the Dominican Republic, and Haiti. It is a rich source of vitamin C. Malpighia emarginata also contains many minerals and other vitamins, including beta-carotene, lutein, thiamine, riboflavin, niacin, pyridoxine, folic acid, and pantothenic acid. Malpighia emarginata is commonly used to prevent vitamin C deficiency.
[0019] The term "malpighia fruit powder" refers to an extract obtained from the malpighia fruit, including the whole fruit, and / or the skin of the malpighia fruit, and / or the pulp and / or residue of the fruit after juicing. The fruit or parts can be fresh, frozen or dried. The juice recovered from any processing of the fruit can also be processed to recover the malpighia fruit extract. In one specific embodiment, the malpighia fruit powder is malpighia extract powder. In another embodiment, the malpighia fruit powder is malpighia juice powder. In another embodiment, the malpighia fruit powder contains vitamin C, antioxidant polyphenol compounds, fiber, glucose, fructose, anthocyanins and polyunsaturated fatty acids (PUFA).
[0020] Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables and is also sold as a dietary supplement. Vitamin C is an essential nutrient involved in tissue repair, collagen formation and the enzymatic production of certain neurotransmitters. It is necessary for the function of several enzymes and is important for immune system function. It also acts as an antioxidant. In one embodiment, the malpighia fruit powder contains at least 25% vitamin C. In another embodiment, the malpighia fruit powder contains from about 25% to about 40% vitamin C. In yet another embodiment, the malpighia fruit powder contains from about 28% to about 34% vitamin C.
[0021] In another specific embodiment, the malpighia fruit powder may contain other components such as pH modifiers or acidity regulators. pH modifiers, acidity regulators or pH control agents are additives used to change or maintain the pH (acidity or alkalinity). They can be organic or inorganic acids, bases, neutralizers or buffers. In one specific embodiment, the malpighia fruit powder contains magnesium hydroxide as an acidity regulator.
[0022] According to the present disclosure, the malpighia fruit powder can be from green or red malpighia fruit. The color difference between red and green malpighia is attributed to the maturity of the fruit. Green malpighia is harvested when the fruit is still immature and red malpighia is harvested once the fruit is fully mature. Thus, in one specific embodiment, the malpighia fruit powder used in the first method of the present invention is red malpighia fruit powder. In another specific embodiment, the malpighia fruit powder used in the first method of the present invention is green malpighia fruit powder.
[0023] In one embodiment, the average size of the fruit powder (main body particles) is from about 1 μm to about 1500 μm; in another embodiment, from about 1 μm to about 800 μm; and in yet another embodiment from about 100 μm to about 500 μm.
[0024] In another embodiment, the powder body particles are used in a flavoring composition. For such applications, the powder body particles can be selected from sodium diacetate, lactic acid, and combinations thereof, and they have an average size of from about 1 μm to about 1500 μm; in another embodiment, from about 1 μm to about 800 μm; and in yet another embodiment, from about 100 μm to about 500 μm.
[0025] Hydrophobic guest particles
[0026] As described above, according to one embodiment, the present disclosure relates to a dry particle coating method that uses fruit powder (main body particles) mechanically coated with finer particles (guest particles) in order to increase the handling and stability of the fruit powder.
[0027] In one embodiment, the guest particles according to the present disclosure can include hydrophobic stearate / ester particles. In one embodiment, the hydrophobic stearate / ester particles can be selected from ammonium stearate, zinc stearate, calcium stearate, sodium stearate, potassium stearate, magnesium stearate, glyceryl stearate, propylene glycol monostearate, sorbitan stearate, tristearin, hexaglycerol distearate, decaglycerol monostearate, and combinations thereof. In another embodiment, the guest particles can be selected from starch, silica, amino acids, cellulose, bentonite, and combinations thereof. In another embodiment, any suitable hydrophobic excipient can be used, such as sorbitan monolaurate, sorbitan monooleate, cetyl alcohol, glyceryl monostearate, glyceryl dibehenate, and glyceryl palmitostearate.
[0028] In one embodiment, the hydrophobic stearate / ester guest particles have an average size of from about 0.1 μm to about 50 μm; in another embodiment, from about 0.2 μm to about 20 μm; and in yet another embodiment, from about 0.5 μm to about 15 μm.
[0029] According to the present disclosure, in order to improve the stability of the fruit powder, the hydrophobic stearate / ester guest particles are dry-coated onto the fruit powder to form a target of 100% surface coverage of the main body particles with a continuous layer of guest particles to form a hydrophobic barrier. In one embodiment, the continuous layer can be a monolayer. In another embodiment, the continuous layer can be a film. In one embodiment, the percentage of hydrophobic guest particles required to coat the fruit powder is determined to be from about 1% to about 10% by weight of the fruit powder; in another embodiment, from about 2% to about 5% by weight of the fruit powder; and in yet another embodiment, about 3% by weight of the fruit powder.
[0030] The particles according to the present disclosure can be produced using a dry particle coating process. A TMG high-shear mixer (0.1 to 4.5 liters capacity) available from Glatt GmbH is used for the coating examples. The mixer is a wet granulator that has a flexible temperature-controlled working vessel for mixing and granulating. An integrated touch panel, designed to comply with GMP specifications, is time-saving to install and convenient to operate. The vessel can be equipped with a powder funnel and various nozzles. Other technologies can be used, including a Resodyn Acoustic Mixer available from Resodyn Acoustic Mixers.
[0031] The conditions can vary naturally according to the nature of the equipment and the material being coated, but a person skilled in the art can easily determine the appropriate conditions in each case through only routine experimentation. For example, the fruit powder is loaded into the mixing vessel from the top, and then the guest particles are loaded. At the same time, mechanical force is applied to the mixture by maintaining the agitator at a rotational speed of 250 rpm to 1000 rpm (e.g., 400 rpm) and a chopper rotational speed of 50 rpm to 3000 rpm (e.g., 300 rpm) for a period of 2 minutes to 40 minutes (e.g., 5 minutes). Additionally, the temperature is maintained in the range of about 10 °C to about 40 °C.
[0032] According to the present disclosure, the fruit powder after dry coating can be formulated into solid, semi-solid, or liquid preparations, such as tablets, capsules, powders, granules, solutions, suppositories, gels, microspheres, and / or any other form known in the food, medical device, cosmetic, and / or pharmaceutical fields. In one specific embodiment, the composition is formulated for administration in the form of solid tablets.
[0033] In another specific embodiment, the solid preparations are selected from tablets, lozenges, confections, chewable tablets, chewing gums, capsules, sachets, powders, granules, coated granules or coated tablets, tablets, pills, anti-gastric tablets and capsules, and dispersible strips and films.
[0034] In another specific embodiment, the liquid preparations are selected from oral solutions, suspensions, emulsions, and syrups.
[0035] In addition to the above, the present invention also encompasses the possibility that the composition can be administered to a subject together with other components or compounds, even if these components or compounds do not form part of the composition. In one embodiment, the present disclosure relates to a food supplement comprising a Malpighia emarginata fruit extract. The term "food supplement" refers to a product or preparation that is intended to supplement the normal diet of a subject and consists of a concentrated source of nutrients or other substances having a nutritional or physiological effect.
[0036] In another specific aspect, the present disclosure relates to a dietary supplement that contains Malpighia emarginata fruit extract. The term "dietary supplement" refers to a finished product intended to supplement the diet.
[0037] Food supplements or dietary supplements can be in single or combined forms and are sold in dosage forms, namely capsules, pills, tablets, and other similar forms, powder sachets, liquid ampoules, and droplet dispensing bottles, as well as other similar forms of liquids and powders designed to be taken in single doses. A variety of nutrients and other elements can be present in food supplements, including vitamins, minerals, amino acids, essential fatty acids, fiber, enzymes, plants, plant extracts, mushroom, and fungal extracts. Since their function is to supplement the nutritional supply of the diet, they should not be used as a substitute for a balanced diet, and their intake should not exceed the daily dose clearly recommended by a doctor or a dietitian.
[0038] As described above, according to one embodiment, the present disclosure relates to a method for coating dry granules, which uses a powder mechanically coated with finer particles (guest particles) in order to increase the handling and stability of snack seasonings.
[0039] According to one embodiment, a solid flavor composition is disclosed, which contains a variety of individual components, at least one of which is a flavor-providing substance, and at least one of which is an auxiliary component, wherein the auxiliary component contains sodium diacetate or lactic acid powder, and the sodium diacetate or lactic acid powder is dry-coated with guest particles at a level of about 0.2 to about 15 wt% to form a continuous layer.
[0040] Regarding snack seasonings, the guest particles according to the present disclosure can contain hydrophobic stearate / ester particles. In one embodiment, the hydrophobic stearate / ester particles can be selected from ammonium stearate, zinc stearate, calcium stearate, sodium stearate, potassium stearate, magnesium stearate, glyceryl stearate, propylene glycol monostearate, sorbitan stearate, tristearin, hexaglycerol distearate, decaglycerol monostearate, and combinations thereof. In another embodiment, the guest particles can be selected from starch, silica, amino acids, cellulose, bentonite, and combinations thereof. In another embodiment, any suitable hydrophobic excipient can be used, such as sorbitan monolaurate, sorbitan monooleate, cetyl alcohol, glyceryl monostearate, glyceryl dibehenate, and glyceryl palmitostearate.
[0041] In one embodiment, the average size of the hydrophobic stearate / ester guest particles is about 0.1 μm to about 50 μm; in another embodiment, it is about 0.2 μm to about 20 μm; in yet another embodiment, it is about 0.5 μm to about 15 μm.
[0042] Powders formed by dry particle coating can be used to prepare storage-stable flavorant compositions that exhibit excellent flow indices (flowability parameters) for topical application on food products.
[0043] The at least one flavor-providing substance in the flavor composition is selected so as to impart or modify the taste and / or aroma of a food product in a positive or pleasing manner. The nature and type of the at least one flavor-providing substance present in the flavor composition are not guaranteed to be particularly exhaustive herein, and those skilled in the art are capable of selecting them based on their common general knowledge and according to the intended use or application and the desired sensory effects. Generally, these substances belong to different chemical classes such as alcohols, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogen- or sulfur-containing heterocyclic compounds, and essential oils, and can be of natural or synthetic origin. Many flavor-providing substances useful in flavor compositions are described in reference works such as the book Perfume and Flavour Chemicals by S. Arctander, 1969, Montclair, N.J., USA, or its latest version, or other works of a similar nature, as well as in the patent literature in the field of flavors and seasonings.
[0044] According to certain embodiments, the flavor composition can include one or more of the following types of ingredients: taste enhancers such as salts, acids such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, acetic acid, malic acid, lactic acid, and succinic acid or mixtures thereof; taste enhancer boosters such as MSG and ribonucleotides; milk powders such as whey powder, fat powder, creamer, etc.; minerals such as calcium phosphate, tripotassium phosphate, or ammonium chloride; natural, nature-identical, or artificial flavorings useful in culinary or savory snack food applications to provide a particular taste and / or aroma, such as natural and / or synthetic flavor chemicals, flavor oils, essential oils, and oleoresins; and ingredients that modify the texture or mouthfeel of the flavoring, or impart a sensory effect other than taste or aroma (e.g., a tingling sensation, salivation, persistence, meatiness, warming, or off-flavor masking effect) or mixtures thereof, such as any essential amino acid or mixtures thereof and edible acids or mixtures thereof.
[0045] The at least one flavor-providing substance may include flavor oils such as cinnamon oil, bay oil, anise oil, thyme oil, cedar leaf oil, nutmeg oil, spice blends, sage oil, mace, bitter almond oil, and cinnamon oil; artificial, natural, and synthetic flavorants such as cheese flavorant, anise flavorant, allspice flavorant, cinnamon flavorant, mustard flavorant, cardamom flavorant, coriander flavorant, cumin flavorant, clove flavorant, pepper flavorant, coriander flavorant, savory flavorant, ginger flavorant, star anise flavorant, horseradish flavorant, thyme flavorant, tarragon flavorant, dill flavorant, chili pepper flavorant, nutmeg flavorant, basil flavorant, marjoram flavorant, rosemary flavorant, bay leaf flavorant, and wasabi flavorant; nut flavorants such as almond flavorant, hazelnut flavorant, macadamia nut flavorant, peanut flavorant, pecan flavorant, pistachio flavorant, and walnut flavorant; and vegetable flavorants such as onion flavorant, garlic flavorant, cabbage flavorant, carrot flavorant, celery flavorant, mushroom flavorant, and tomato flavorant.
[0046] Specific flavor-providing substances include saltiness, bitterness, sweetness, and umami potentiators, and also include savory (e.g., rich flavor) potentiators. Non-limiting examples include: NaCl, KCl, MSG, guanosine monophosphate (GMP), inosine monophosphate (IMP), ribonucleotides such as disodium inosinate, disodium guanylate, N-(2-hydroxyethyl)-lactamide, N-lactyl-GMP, N-lactyl-tyramine, γ-aminobutyric acid, allyl cysteine, 1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one, arginine, potassium chloride, ammonium chloride, succinic acid, N-(2-methoxy-4-methylbenzyl)-N'-(2-(pyridin-2-yl)ethyl)oxamide, N-(hept-4-yl)benzod(d)(1,3)dioxole-5-carboxamide, N-(2,4-dimethoxybenzyl)-N'-(2-(pyridin-2-yl)ethyl)oxamide, N-(2-methoxy-4-methylbenzyl)-N'-2(2-(5-methylpyridin-2-yl)ethyl)oxamide, and cyclopropyl-E,Z-2,6-nonadienamide.
[0047] In certain embodiments, the at least one flavor-providing substance is present in an amount of about 1 to about 95 wt.%, based on the total weight of the flavor composition. In certain embodiments, the at least one flavor-providing substance is present in an amount of about 1 to about 70 wt.%, based on the total weight of the flavor composition. In certain embodiments, the at least one flavor-providing substance is present in an amount of about 5 to about 60 wt.%, based on the total weight of the flavor composition. In certain embodiments, the at least one flavor-providing substance is present in an amount of about 10 to about 50 wt.%, based on the total weight of the flavor composition.
[0048] In certain embodiments, based on the total weight of the flavor composition, the auxiliary component is present in an amount of from about 0.05 to about 3 wt.%. In certain embodiments, based on the total weight of the flavor composition, the auxiliary component is present in an amount of from about 0.5 to about 1.5 wt.%.
[0049] The flavoring compositions as described above can be topically applied to cereal- or starch-based snack foods in all manners known in the art. Specific snack foods include potato chips, tortilla chips, nuts, tortillas, pretzels, cheese snacks, corn snacks, potato snacks, ready-to-eat popcorn, microwaveable popcorn, pork rinds, nuts, cookies, and other baked or extruded foods.
[0050] The present disclosure is further described with reference to the following non-limiting examples. Examples
[0051] The following examples are given for illustrative purposes only and should not be construed as limiting the invention, as many variations of the invention are possible without departing from the spirit and scope of the disclosure.
[0052] Samples of fruit powders were prepared as follows using a dry particle coating method in a TMG high-shear mixer from Glatt:
[0053] ● Control A (Malpighia emarginata KEK 0.5 powder produced by Givaudan, particle size less than 0.5 mm)
[0054] ● Control B (Malpighia emarginata S12 powder produced by Givaudan, particle size less than 1.2 mm)
[0055] ● Example 1 (225 g of Malpighia emarginata KEK 0.5 + 25 g of calcium stearate (10 wt%)) was placed in a high-shear mixer, and mechanical force was applied by maintaining the agitator at a rotational speed of 400 rpm and the chopper at a rotational speed of 300 rpm for a period of 5 minutes.
[0056] ● Example 2 (225 g of Malpighia emarginata S12 + 25 g of calcium stearate (10 wt%)) was placed in a high-shear mixer, and mechanical force was applied by maintaining the agitator at a rotational speed of 400 rpm and the chopper at a rotational speed of 300 rpm for a period of 5 minutes.
[0057] ● Example 3 (a blend of 225 g of Malpighia emarginata KEK 0.5 / 225 g of Malpighia emarginata S12 + 50 g of calcium stearate (10 wt%)) was placed in a high-shear mixer, and mechanical force was applied by maintaining the agitator at a rotational speed of 400 rpm and the chopper at a rotational speed of 300 rpm for a continuous period of 7 minutes.
[0058] Control samples A and B and Examples 1 - 3 were stored in open beakers at 20 °C and 33% relative humidity. The samples were examined after 0, 24, and 96 hours. The samples were placed and stored in desiccators containing the specified humidity levels. For control samples A and B and Examples 1 - 3, 33% (aw = 0.33) was used. Based on the ISO 18787:2017, Foodstuffs - Determination of water activity method, the water activity (aw) was analyzed using an Aqualab TDL water activity meter from the Meter Group. The results are shown in Table 1 below, where:
[0059] 1 = powdery, no change from the original
[0060] 2 = some small lumps visible
[0061] 3 = larger visible lumps, starting to cake
[0062] Table 1 (aw = 0.33)
[0063] Time (hours) 0 24 96 Control A 1 1 3 Control B 1 1 3 Example 1 1 1 1 Example 2 1 1 1 Example 3 1 1 1
[0064] Compared to the individual fruit powders (controls A and B), the fruit powders (Examples 1 - 3) prepared using the dry - particle coating method according to the present disclosure remained more stable, free - flowing, and had a more favorable (higher) water activity.
[0065] In a TMG high - shear mixer from Glatt, additional samples of fruit powder were prepared using the dry - particle coating method as follows:
[0066] ● Control C (34% vitamin C from Malpighia glabra L. produced by Givaudan)
[0067] ● Example 4 (225 g of 34% vitamin C from Malpighia glabra L. + 11.85 g of calcium stearate (5 wt%)) was placed in the high - shear mixer, and mechanical force was applied by maintaining the agitator at a rotational speed of 700 rpm and the chopper rotational speed of 700 rpm for 7 minutes. T 开始 = 18 °C and T 结束 = 22.7 °C.
[0068] ● Example 5 (225 g of 34% vitamin C from Malpighia glabra L. + 5.8 g of calcium stearate (2.5 wt%)) was placed in the high - shear mixer, and mechanical force was applied by maintaining the agitator at a rotational speed of 700 rpm and the chopper rotational speed of 700 rpm for 7 minutes continuously. T 开始 = 18 °C and T 结束 = 25.1 °C.
[0069] ● Place Example 6 (225 g of Malpighia glabra L. powder with 34% vitamin C + 2.85 g of calcium stearate (1.25 wt%)) in a high-shear mixer and apply mechanical force by maintaining the agitator at a rotational speed of 700 rpm and the chopper at a rotational speed of 700 rpm for 7 minutes. T 开始 = 18 °C and T 结束 = 27.1 °C.
[0070] Store the control sample C and Examples 4 - 6 in open cups at 30 °C and 43% relative humidity. Check the samples after 0, 24, and 96 hours. Place and store the samples in a desiccator containing the specified humidity level. For the control sample C and Examples 4 - 6, use 43% (aw = 0.43). Analyze the water activity (aw) using an Aqualab TDL water activity meter from the Meter Group, based on the ISO 18787:2017, Foodstuffs - Determination of water activity method. The results are shown in Table 2 below, where:
[0071] 1 = powdery, no change from the original
[0072] 2 = some small lumps visible
[0073] 3 = larger visible lumps, starting to cake
[0074] Table 2 (aw = 0.43)
[0075] Time (hours) 0 24 96 Control C 1 1 3 Example 4 1 1 1 Example 5 1 1 1 Example 6 1 1 2
[0076] Compared to the individual fruit powder (control C), the fruit powders prepared using the dry particle coating method according to the present disclosure remain more stable, free-flowing, and have a more favorable (higher) water activity.
[0077] In a TMG high-shear mixer from Glatt, using the dry particle coating method, prepare additional samples of dry-coated sodium diacetate for snack seasonings as follows:
[0078] ● Control D (sodium diacetate)
[0079] ● Place Example 7 (950 g of sodium diacetate + 50 g of calcium stearate (5 wt%)) in a high-shear mixer and apply mechanical force by maintaining the agitator at a rotational speed of 1000 rpm and the chopper at a rotational speed of 30,000 for 10 minutes.
[0080] ● Store the control sample D and Example 7 in an open cup at 20 °C. Examine the samples after 0, 1, 2, and 3 weeks. Based on the ISO 18787:2017, Foodstuffs - Determination of water activity method, analyze the water activity (aw) using an Aqualab TDL water activity meter from the Meter Group. The shelf - life results are shown in Tables 3a (0.33 aw) and 3b (0.43 aw) below, where:
[0081] 1 = powdery, no change from the original
[0082] 2 = some small lumps visible
[0083] 3 = larger visible lumps, starting to cake
[0084] Table 3a (0.33 aw)
[0085] Time (weeks) 0 1 2 3 Control D 1 2 2 3 Example 7 1 1 1 1
[0086] Table 3b (0.43 aw)
[0087] Time (weeks) 0 1 2 3 Control D 1 2 2 3 Example 7 1 1 1 1
[0088] Compared with the sodium diacetate powder alone (Control D), the dry - coated sodium diacetate (Example 7) prepared using the dry - particle coating method according to the present disclosure remains more stable and free - flowing.
[0089] In a TMG high - shear mixer from Glatt, using the dry - particle coating method, prepare additional samples of snack seasonings as follows:
[0090] ● Control E (salt and vinegar seasoning produced by Givaudan)
[0091] ● Example 8 (salt and vinegar seasoning + Example 7)
[0092] ● Store the control sample E and Example 8 in an LD barrier bag at 25 °C and 50% relative humidity. Examine the samples after 0, 1, 2, 3, 4, 5, and 6 months. The shelf - life results are shown in Table 4 below, where:
[0093] 1 = powdery, no change from the original
[0094] 2 = some small lumps visible
[0095] 3 = larger visible lumps, starting to cake
[0096] Table 4
[0097] Time (months) 0 1 2 3 4 5 6 Control E 1 1 2 2 2 2 3 Example 8 1 1 1 1 1 1 1
[0098] Compared with a separate snack flavoring (Control E), a snack flavoring (Example 8) containing dried coated sodium diacetate prepared using the dry particle coating method according to the present disclosure remains more stable and free-flowing.
[0099] The dimensions and values disclosed herein should not be construed as being strictly limited to the exact numerical values recited. Instead, unless otherwise noted, each such dimension is intended to represent the recited value and a functionally equivalent range around that value. For example, a dimension disclosed as "40 mm" is intended to represent "about 40 mm".
[0100] While specific embodiments of the invention have been illustrated and described, it will be apparent 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. Accordingly, all such changes and modifications are intended to be covered by the appended claims within the scope of the invention.
Claims
1. A method for preparing a stable, dry-coated fruit powder, the method comprising: Providing a fruit powder; Selecting hydrophobic stearate / ester guest particles from ammonium stearate, zinc stearate, calcium stearate, sodium stearate, potassium stearate, magnesium stearate, glyceryl stearate, propylene glycol monostearate, sorbitan stearate, tristearin, hexaglycerol distearate and decaglycerol monostearate; and Using high shear to dry coat the fruit powder with the hydrophobic stearate / ester guest particles; Wherein the hydrophobic stearate / ester guest particles are dry-coated at a level of about 1 to 10 wt% relative to the fruit powder to form a continuous layer.
2. The method according to claim 1, wherein the fruit powder is from Malpighia emarginata.
3. The method according to claim 2, wherein the Malpighia emarginata fruit powder is a red Malpighia emarginata fruit extract or a green Malpighia emarginata fruit extract.
4. The method according to claim 2, wherein the Malpighia emarginata fruit powder contains at least 25% vitamin C.
5. The method according to claim 1, wherein the average particle size of the fruit powder is about 100 μm to about 500 μm.
6. The method according to claim 1, wherein the average particle size of the hydrophobic stearate / ester guest particles is about 0.5 μm to about 15 μm.
7. The method according to claim 1, wherein the fruit powder is selected from apples, grapes, plums, apricots, oranges, mangoes, lemons, raspberries, cranberries, blueberries, mulberries, elderberries and combinations thereof.
8. The method according to claim 1, wherein the continuous layer formed by the hydrophobic stearate / ester guest particles is a single layer.
9. The method according to claim 1, wherein the continuous layer formed by the hydrophobic stearate / ester guest particles is a film.
10. A stable fruit powder, comprising: Malpighia emarginata fruit powder dry-coated with hydrophobic guest particles at a level of about 1 to 10 wt% to form a continuous layer.
11. The fruit powder according to claim 10, wherein the hydrophobic guest particles are stearates / esters selected from ammonium stearate, zinc stearate, calcium stearate, sodium stearate, potassium stearate, magnesium stearate, glyceryl stearate, propylene glycol monostearate, sorbitan stearate, tristearin, hexaglycerol distearate and decaglycerol monostearate.
12. The fruit powder according to claim 10, wherein the hydrophobic guest particles are selected from starch, silica, amino acids, cellulose, bentonite and combinations thereof.
13. The fruit powder according to claim 10, wherein the Malpighia emarginata fruit powder is dry-coated using high shear.
14. The fruit powder according to claim 10, wherein the average particle size of the fruit powder is about 100 μm to about 500 μm.
15. The fruit powder according to claim 10, wherein the average particle size of the hydrophobic guest particles is about 0.5 μm to about 15 μm.
16. A solid flavor composition, comprising: A plurality of separate components, at least one of which is a flavor-providing substance and at least one of which is an auxiliary component, wherein the auxiliary component comprises sodium diacetate or lactic acid powder, and the sodium diacetate or lactic acid powder is dry-coated with hydrophobic guest particles at a level of about 0.2 to about 15 wt% to form a continuous layer.
17. The solid flavor composition according to claim 16, wherein the auxiliary component is present in an amount of about 0.05 to about 3 wt.% based on the total weight of the flavor composition.
18. The solid flavor composition according to claim 16, wherein the hydrophobic guest particles are stearates / esters.
19. The solid flavor composition according to claim 18, wherein the stearates / esters are selected from ammonium stearate, zinc stearate, calcium stearate, sodium stearate, potassium stearate, magnesium stearate, glyceryl stearate, propylene glycol monostearate, sorbitan monostearate, tristearin, hexaglycerol distearate, and decaglycerol monostearate.
20. A snack condiment comprising the flavor composition according to claim 16.