Preparation of fragrance concentrates by permeation

Abstract

The present invention relates to a method for preparing a food concentrate in which an initial aqueous solution from a food is concentrated by permeation with a semi-permeable biomimetic membrane. Furthermore, the invention relates to a food concentrate which can be prepared according to the method according to the invention, a food concentrate which does not contain interfering flavor components of OAV (Odor Activity Value) 221 and which does not contain any solvent additives. In addition, the invention relates to the use of said food concentrate and to products comprising the food concentrate according to the invention. In particular, the semi-permeable membranes include proteins of the aquaporin family.

Description

This application is a divisional application of the patent application with application number 201780096702.6, application date 2017.11.09, and invention name “Preparation of flavor concentrate by osmosis”. Technical Field

[0001] The present invention relates to a method for preparing a food concentrate, a food concentrate which can be prepared according to the method according to the invention, a food concentrate which is free of disruptive aroma components having an OAV (Aroma Activity Value) ≥ 1 and which does not contain solvent additives, the use of the food concentrate and products comprising the food concentrate according to the invention. Background Art

[0002] Aroma substances play an important role in many industrial processes. These range from processes aimed at extracting aroma substances solely in the form of essences from fruits, vegetables, spices, flowers, etc., to processes for preparing or refining foods and delicacies, in which the preservation of natural aroma substances, such as odorants and taste substances, respectively, determines the quality of the product or renders it edible.

[0003] Aromas originating from a specific source (e.g., fruit) are not chemically homogeneous substances, but rather consist of many different chemical components that, taken as a whole, produce the perceived natural aroma of a food. Experience has shown that when handling aroma-containing media or processing food, there is a risk that the natural mixture will be partially lost or decomposed, and the natural content will be reduced or completely eliminated, resulting in so-called "off-flavors." This occurs particularly when concentrating aroma solutions.

[0004] When preparing vegetable and fruit juices and extracting foods, industrially significant quantities of concentrated aqueous solutions with concentrated aromas and flavors are produced. When concentrated and added as a concentrate, the concentrate imparts aroma to the same food or to other foods. For example, when producing fruit or vegetable juice concentrates, a fragrant vapor condensate is obtained. Freshly squeezed fruit juices from stone fruits, pome fruits, and soft fruits, as well as juices from citrus and tropical fruits, are thus concentrated and thus facilitated for storage by evaporation. During the evaporation process, volatile aroma compounds are extracted from the diluted juice in the form of vapor condensates and subsequently concentrated. Before bottling, the fruit or vegetable juice concentrate is rediluted and the previously separated aroma concentrate is added to reconstitute the aroma of the fruit or vegetable juice. Fruit or vegetable juice concentrates containing only one-sixth to one-eighth of their original volume save on storage and transportation costs. Another important application of evaporation technology in the juicing industry is the concentration of extracts from a variety of starting materials. For example, juice residues and oils are extracted from fruit pulp and citrus peels, concentrated by evaporation, and then separated and processed further. Evaporation equipment is also used in other areas of the beverage industry, for example in the brewing industry for concentrating malt extract, brewer's yeast, yeast extract, and hop extract.

[0005] Re-diluted fruit or vegetable juices must taste comparable to freshly squeezed juices. Existing methods for concentrating aqueous solutions have limited use due to growing consumer interest in original flavor experiences and health-conscious nutritional supplements.

[0006] For decades, aqueous solutions containing aroma- and flavor-active substances from foods have been concentrated using distillation. Even at temperatures of 30°C, even mild processing parameters (e.g., vacuum to reduce the vapor pressure of volatile components) can still produce disruptive flavor components and decompose desirable flavor components. For example, the thermal load of the aqueous product during distillation can produce cooking marks that are not perceived as authentic. Thus, when concentrating strawberry vapor condensate, a cooking mark is formed that reminds consumers of jam rather than fresh strawberries.

[0007] A new approach involves obtaining flavor concentrates by adsorption of flavor substances onto solid-phase materials, as described, for example, in EP 2 075 320 A1. In the case of adsorptive concentrated aqueous solutions (described, for example, in EP 0 082 284 A1), the aqueous solution is passed through a packing of porous adsorbents surface-modified with organic residues, and the packing is subsequently eluted with a relatively small amount of organic solvent relative to the aqueous solution. However, this method necessitates the use of a solvent for desorption, such as methanol, which is considered toxic. Another disadvantage of this prior art method is that the flavor profile may be shifted due to the selectivity of the adsorbate and the solvent for elution / desorption.

[0008] Therefore, the food industry has long been committed to the solvent-free and non-thermal concentration of aqueous solutions with concentrated odors and flavors. In particular, membrane-supported methods have been studied to separate water and enrich valuable components without the use of solvents. For example, water can be removed from aqueous solutions of citrus processing by a combination of ultrafiltration and reverse osmosis (Braddock, RJ "Ultrafiltration and Reverse Osmosis Recovery of Limonene from Citrus Processing Waste Streams", Journal of Food Science, 1982, 47 (3), 946-948). Here, hollow fiber flat membranes are used, which are composed of classic materials such as cellulose acetate, polysulfone and polytetrafluoroethylene. However, in reverse osmosis, pressures of 10 to more than 100 bar are generally used, which are generally known to lead to an acceleration of the decomposition reaction, which negatively affects the sensory characteristics of the concentrate obtained.

[0009] WO 2017080852 A1 describes a membrane method for concentrating an aqueous coffee extract that is more reminiscent of freshly brewed coffee than of instant coffee conventionally obtained by evaporation, spray drying or freeze drying. In addition to water, other substances with a low molar mass (ie less than 1 kDa) such as small sensory active substances also pass through the membrane and are lost. A high loss of aromatic substances, typically with a molecular weight of 100-300 Da, is accepted in order to achieve a flow rate of 8.3 l / m at 10-20 bar. 2These examples demonstrate that membranes made of conventional materials, such as cellulose acetate, polysulfone, polyamide, and polytetrafluoroethylene, are not suitable for concentrating aqueous solutions in a stable and cost-effective process without altering the aroma profile. Either the low permeability results in a flow rate that is too low, making the process uneconomical to operate, or the transmembrane pressure is so high that the aroma decomposes. Alternatively, good permeability results in poor selectivity, leading to the loss of aroma compounds along with the water.

[0010] Not long ago, biomimetic membranes made of interspersed aquaporins appeared on the market. Aquaporins are cell membrane-bound proteins that are widely distributed in living organisms and, under certain conditions, form water channels that allow water molecules to pass through and retain dissolved inorganic and organic substances.

[0011] As described by Tang et al., "Desalination by biomimetic aquaporin membranes: Review of status and prospects," Desalination 308, 2013, in nature, aquaporins exhibit selective permeability, for example, to water, glycerol, and salts, although the mode of action of this selectivity remains unclear in many respects. It is important to note that the performance of membranes decreases due to industrial processing of membranes (e.g., recombinant production of AQPs and embedding in membrane polymers) and process instability. Consequently, there is no literature teaching on the filterability of aqueous solutions with organic taste and odor substances.

[0012] WO 2014108827 A1, for example, describes the use of aquaporin membranes for blood dialysis, particularly for separating human metabolites such as urea, p-cresol sulfate, and peptides with a molecular weight of up to 692 Da. However, there is no literature teaching on the specific selection or depletion of organic taste and odor substances for the preparation of flavor- or aroma-imparting preparations.

[0013] The object of the present invention is to develop a method by which food concentrates can be prepared from aqueous solutions of aroma and taste actives from food without loss of valuable taste and aroma substances and with the sensory profile of the initial sample being retained. Summary of the Invention

[0014] This problem is solved by the subject matter of the independent claims. Preferred embodiments are apparent from the dependent claims and from the following description.

[0015] A first subject matter of the present invention relates to a method for preparing a food concentrate, comprising the following steps: - preparation of an initial aqueous solution from food, - concentrating the initial aqueous solution by osmosis with a semi-permeable biomimetic membrane, and - Formation of food concentrate as retainer.

[0016] Another subject matter of the present invention relates to a food concentrate obtainable or obtained according to the above-described preparation method according to the invention.

[0017] Furthermore, a subject matter of the present invention is a food concentrate which is free of disruptive aroma components having an OAV (Aroma Activity Value) of ≧1 and / or which does not contain any solvent additives.

[0018] A further aspect of the present invention relates to the use of the food concentrate according to the invention for imparting flavour or reframing flavour to food, beverage products, semi-finished products, oral hygiene products, cosmetic products or pharmaceutical products.

[0019] Finally, the present invention relates to a food, beverage product, semi-finished product, oral hygiene product, cosmetic or pharmaceutical product comprising the food concentrate according to the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 is a schematic diagram of the structure of the aquaporin membrane used according to the present invention

[0021] Figure 2 This is a schematic diagram of the forward osmosis principle.

[0022] Figure 3 Schematic diagram of the method of the present invention using coffee extract as an example

[0023] Figure 4a and 4b This is a chromatogram comparison of tea extract (aqueous phase) and a re-diluted concentrate of the same tea extract.

[0024] Figure 5 This is the sensory characteristics of the aqueous phase of yellow peach and the re-diluted concentrate filtered through the aquaporin membrane.

[0025] Figure 6 This is the sensory profile of the strawberry aqueous phase and the re-diluted concentrate from the aquaporin membrane filtration. DETAILED DESCRIPTION

[0026] In the process of the invention for preparing a food concentrate, an initial aqueous solution from a food is provided in a first step.

[0027] Food is defined as all substances or products that are intended for human consumption in a processed, partially processed or unprocessed state. Food also includes beverages and all substances (including water) that are intentionally added to food during its preparation, handling or processing. Also associated with food is gourmet food. In a narrow sense, gourmet food refers to food that is consumed primarily for its stimulating effect or its taste rather than for its nutritional value and for satisfying hunger. Examples of gourmet food include coffee, tea, cocoa and spices. In the sense of the present invention, plant and fungal raw materials that are not suitable for direct consumption but are suitable for and commonly used in the preparation of flavored preparations are also considered food.

[0028] Aqueous initial solutions of food are understood to include foods that exist naturally in aqueous form (e.g., milk), aqueous solutions of food obtained by adding water to food, aqueous extracts of food obtained by adding water to food (e.g., edible plants such as tea or coffee may be used), or freshly squeezed fruit or vegetable juices. Aqueous initial solutions of food also include typical aqueous solutions obtained during food processing or processing, such as the aroma vapor condensate obtained when preparing juice concentrates from fruits or vegetables by means of juice evaporation.

[0029] In order to prepare freshly squeezed juice, first, the ripe fruits or vegetables are cleaned, sorted and ground into so-called mud in a grinder or mill. Optionally, the mud is de-pectinized with special enzymes (e.g., pectinases, cellulases and hemicellulases) before further processing to obtain a better juice yield. Subsequently, dejuicing is carried out in a press under a pressure of 5 to 20 bar or by centrifugation. Before further processing, the crude juice obtained in this way is de-pectinated, clarified and filtered into a concentrate. The juice obtained in this case is an initial aqueous solution comprising fragrance and flavor substances and is used in the method of the present invention.

[0030] Alternatively, the crude juice can be further processed into a concentrate. Before further processing into a concentrate, the juice must be depectinized, clarified, and filtered. In addition to freeze concentration, evaporation methods are also used to produce juice concentrates. During concentration by evaporation, a vapor condensate is produced, which contains the aroma and flavor substances of the starting product and can be used as the starting aqueous solution in the method of the present invention.

[0031] The initial aqueous solution is preferably obtained from fruit, vegetables, herbs, spices, tea, coffee, animal foods (such as meat or milk) or alcoholic foods (such as beer or red wine). Still more preferably, the steam condensate from fruit or vegetables is used as the initial aqueous solution in the method of the present invention.

[0032] In the second step of the method according to the invention, the above-mentioned initial aqueous solution from the food is concentrated by osmosis with a semi-permeable biomimetic membrane.

[0033] In natural science, osmosis refers to the directional flow of molecular particles due to a selective or semipermeable separating layer or membrane. In particular, osmosis is described as the spontaneous movement of water or another solvent through a semipermeable membrane that is permeable to the solvent but impermeable to substances dissolved therein.

[0034] The osmosis in the process of the invention can be carried out at low pressure as forward osmosis or as reverse osmosis (reverse osmosis).Forward osmosis is preferred in the process of the invention.

[0035] Reverse osmosis, or reverse osmosis, is a physical method for concentrating substances dissolved in a liquid, in which the natural osmotic process is reversed by pressure. Its principle of action is to separate the medium in which the concentration of a substance is to be reduced from the medium in which the concentration is to be increased by a semipermeable (semi-permeable) membrane. This is then exposed to a pressure that must be higher than the pressure required for osmotic equilibrium to be reached. This allows the solvent molecules to migrate against their "natural" osmotic diffusion direction. The method forces them into a chamber where the dissolved substance is present at a lower concentration.

[0036] Drinking water has an osmotic pressure of less than 2 bar. Depending on the membrane used and the equipment configuration, reverse osmosis of drinking water uses pressures of 3 to 30 bar. The osmotic membrane, which allows only the carrier liquid (solvent) to pass through and retains the dissolved substances (solutes), must be able to withstand this high pressure. When the pressure difference of the osmotic gradient is greater than the equilibrium condition, the solvent molecules (as in the case of a filter) pass through the membrane, while the "impurity molecules" are retained. In contrast to classic membrane filters, osmotic membranes do not have through-holes. Instead, ions and molecules migrate through the membrane by diffusing through the membrane material.

[0037] The osmotic pressure increases as the concentration difference increases. If the osmotic pressure equals the applied pressure, the process stagnates. This is where osmotic equilibrium occurs. This prevents a continuous outflow of concentrate.

[0038] Forward osmosis is an osmotic process that uses a semipermeable membrane to facilitate the separation of water from a solution containing dissolved substances. The driving force for this separation is the presence of a higher concentration solution (pulling the solution). An osmotic pressure gradient is created between a membrane (also called the "Draw Solution") and a less concentrated solution (also called the "Feed Solution"). The osmotic pressure gradient serves to direct water flow across the membrane into the more concentrated solution, thereby effectively concentrating the less concentrated solution.

[0039] In the process of the present invention, water is withdrawn from an initial aqueous solution from the food by means of a biomimetic membrane (described in detail below) both in reverse osmosis and in forward osmosis, so that the initial aqueous solution is concentrated.

[0040] In the process of the present invention, the concentration of the initial aqueous solution is preferably performed using a biomimetic membrane as forward osmosis.

[0041] Still more preferably, the concentration of the initial aqueous solution is carried out as forward osmosis using a biomimetic membrane for an osmotic solution. To this end, an osmotic active solution (draw solution) is run countercurrent to the initial aqueous solution of the food, thereby drawing water from the initial aqueous solution.

[0042] In the forward osmosis of the method of the present invention, an osmotic solution containing one or more chemical components selected from the group consisting of salts, wherein the salts are composed of cations selected from the group consisting of ammonium, sodium, potassium, calcium and magnesium, and anions selected from the group consisting of acetate, chloride, citrate, bicarbonate, formate, lactate, malate, propionate, sulfate, succinate and tartrate. In addition, salts of amino acids and monosaccharides (such as glucose, fructose and sucrose) can be used.

[0043] Preferably, a solution containing NaCl, MgCl 2 , KCl, potassium lactate, NH 4 HCO 3 or sucrose is used as the osmotic active solution. Most preferred in the method of the present invention are osmotic solutions containing NaCl, potassium lactate or sucrose. Particularly preferred are osmotic solutions containing NaCl.

[0044] The permeation solution used in the method of the present invention has an initial concentration of the chemical components in the range of 0.05 to 4M, preferably in the range of 0.5 to 3M.

[0045] The method of the present invention is unique in that, during the step for concentrating the initial aqueous solution from the food by means of one of the above-mentioned osmotic methods, a semipermeable biomimetic membrane is used. These biomimetic membranes are preferably those described by Joachim Habel et al. in "Membranes "Aquaporin-based biomimetic polymeric mambrances: approaches and challenges"; 2015, 5, 307-351; ISSM 2077-0375", in particular on pages 312-319. The disclosure of the biomimetic polymeric membranes based on aquaporins described therein is hereby fully incorporated into the present application by specific reference to the membranes disclosed therein.

[0046] Such biomimetic membranes interspersed with aquaporins are already commercially available. They are manufactured by the Danish company Aquaporin A / S and sold under the trade name Aquaporin Inside R. Such aquaporin membranes are used, for example, in hemodialysis or seawater desalination.

[0047] The semi-permeable biomimetic water channel protein membrane used in the method of the present invention is characterized in that the water channel protein membrane comprises - vesicles formed from liposomes or polymersomes, into which at least one aquaporin is respectively incorporated; - a thin film composite matrix in which the vesicles are embedded; and -Carrier layer.

[0048] The structure of the semi-permeable biomimetic water protein channel membrane is Figure 1 In display.

[0049] As from Figure 1 As can be seen in Figure 2, the aquaporin diaphragm comprises vesicles in the active layer, and aquaporins are loaded into the vesicles. Aquaporins are cell membrane-bound proteins that are widely distributed in living organisms. These proteins constitute water channels under certain conditions to allow water molecules to pass through and to intercept dissolved inorganic and organic substances in cells. Therefore, it can also be referred to as water channels. In the aquaporin diaphragm, aquaporins constitute water channels, and the water channels preferably allow water molecules to pass through, and under ideal conditions, block other molecules (no matter how big or small, their molecular weight and their chemical structure) from passing through.

[0050] The vesicle matrix is ​​composed of at least one liposome or at least one polymersome. Liposomes include lipids such as DPhPC, DOPC, mixed soybean lipids, soybean lecithin, or mixed E. coli lipids. Polymersomes include hydrophilic-hydrophobic-hydrophilic triblock copolymers (ABA, ABC, CBA, where A represents PMOXA, B represents PDMS, and C represents PEO), hydrophilic-hydrophobic diblock copolymers (AB, where A represents PB and B represents PEO), or combinations thereof.

[0051] According to the present invention, the aquaporin preferably includes at least one protein selected from the group consisting of AQP0, AqpZ, SoPIP2, AQP10 and isomers thereof, with AQP0 being particularly preferred.

[0052] As from Figure 1 As can be further seen in the figure, the vesicles containing aquaporins are bound to the upper side of the thin film composite matrix. The thin film composite matrix is ​​prepared by polymerization of an aqueous solution of amine and a solution of acyl chloride in an organic solvent. The aquaporin-aquaporin-vesicles are added to this aqueous solution.

[0053] The thin film composite matrix is ​​then applied to a porous support layer, which is preferably polyethersulfone.

[0054] The preparation, further composition and physical and chemical properties of such semipermeable biomimetic membranes are described, for example, in WO 2014108827 A1, in particular pages 6 to 33, the disclosure content of which is fully incorporated into the present application by reference.

[0055] The composition of such aquaporin membrane is exemplified in Table 1 below:

[0056] Table 1: Composition of aquaporin membranes polymer Diaphragm-protein Permeability <![CDATA[PMOXA 20 -PDMS 41 -PMOXA 20 ]]> AQP0 <![CDATA[H2O]]> <![CDATA[PMOXA 12 -PDMS 54 -PMOXA 12 ]]> AHr <![CDATA[H2O]]> <![CDATA[PMOXA8-PDMS 55 -PMOXA8]]> AHr <![CDATA[H2O]]> <![CDATA[PMOXA 12 -PDMS 55 -PMOXA 12 ]]> AQP0 <![CDATA[H2O]]> <![CDATA[PMOXA 12 -PDMS 55 -PMOXA 12 ]]> AHr <![CDATA[H2O]]> <![CDATA[PMOXA8-PDMS 60 -PMOXA8]]> AHr <![CDATA[H2O]]> <![CDATA[PMOXA 15 -PDMS 68 -PMOXA 15 ]]> AHr <![CDATA[H2O]]> <![CDATA[PMOXA 20 -PDMS 75 -PMOXA 20 ]]> AHr <![CDATA[H2O]]> <![CDATA[PMOXA 110 -PDMS 40 -PEO 25 ]]> AQP0 <![CDATA[H2O]]> <![CDATA[PMOXA 45 -PDMS 40 -PMOXA 67 ]]> AQP0 <![CDATA[H2O]]> <![CDATA[PB 12 -PEO 10 ]]> AQP0 <![CDATA[H2O]]> <![CDATA[PB 12 -PEO 10 ]]> AHr <![CDATA[H2O]]> <![CDATA[PB 12 -PEO 10 ]]> SoPIP2;1 <![CDATA[H2O]]> <![CDATA[PB 22 -PEO 14 ]]> AQP0 <![CDATA[H2O]]> <![CDATA[PB 22 -PEO 23 ]]> AHr <![CDATA[H2O]]> <![CDATA[PB 22 -PEO 23 ]]> SoPIP2;1 <![CDATA[H2O]]> <![CDATA[PB 29 -PEO 16 ]]> AQP10 <![CDATA[H2O]]> <![CDATA[PB 35 -PEO 14 ]]> AHr <![CDATA[H2O]]> <![CDATA[PB 35 -PEO 14 ]]> SoPIP2;1 <![CDATA[H2O]]> <![CDATA[PB 43 -PEO 32 ]]> AQP10 <![CDATA[H2O]]> <![CDATA[PB 46 -PEO 30 ]]> AHr <![CDATA[H2O]]> <![CDATA[PB 46 -PEO 32 ]]> AQP10 <![CDATA[H2O]]> <![CDATA[PB 92 -PEO 78 ]]> AQP10 <![CDATA[H2O]]>

[0057] Now with the help of Figure 2 The following describes in detail the working method of concentrating the initial aqueous solution from food using a semi-permeable biomimetic aquaporin membrane by forward osmosis according to the present invention. During forward osmosis, for example, the initial aqueous solution containing valuable aroma and taste substances is spatially separated from the osmotic solution by the semi-permeable biomimetic aquaporin membrane. The concentration of the osmotic solution is greater than that of the initial solution. Through the concentration gradient and the semi-permeable biomimetic aquaporin membrane, water molecules preferably migrate from the initial solution through the aquaporin membrane to the osmotic solution, specifically when no pressure is applied. The valuable aroma and taste substances cannot pass through the semi-permeable biomimetic aquaporin membrane and therefore (regardless of their size, their molecular weight and their chemical structure) remain in the retentate. Through the migration of water molecules, water is extracted from the initial solution, that is, a food concentrate is produced as a retentate, in a manner that the valuable aroma and taste substances are concentrated. In contrast, the osmotic solution is diluted by the migration of water; a permeate is formed. In order to maintain the balance of the osmotic system, on the one hand, the food concentrate is continuously discharged from the system, and on the other hand, a fresh permeate solution is continuously supplied to the system.

[0058] exist Figure 3 The concentration of a coffee extract according to the method of the present invention is exemplified in Figure 1 . The initial product is an aqueous coffee extract. Water is extracted from this coffee extract by forward osmosis against a sugar solution with a high osmotic potential. During the osmotic process, the water content of the coffee extract is reduced, and a concentrated coffee extract is produced as a retentate, which is removed from the system and further processed in subsequent steps, for example by freeze-drying. Due to the selectivity of the aquaporin membrane for water, only water molecules diffuse through the aquaporin membrane in the direction of the sugar solution. Valuable aroma and taste substances remain in the coffee extract and are enriched. In contrast, the sugar solution is diluted by the influx of water.

[0059] The biomimetic membrane used is distinguished by its high selectivity, which ensures targeted water separation while retaining valuable aroma and flavor substances. As a result, valuable aroma and flavor substances remain completely in the aqueous phase (retentate) and do not migrate through the biomimetic membrane into the permeate solution. Furthermore, the biomimetic membrane used enables high flow rates and, therefore, short residence times in the system for initial solutions containing sensitive aroma and flavor substances, preventing aroma and flavor substance degradation, for example, due to oxidation.

[0060] The semi-permeable biomimetic aquaporin diaphragm that uses in the inventive method is as flat hollow fiber module or as spiral module.Under the situation of spiral module, the aquaporin diaphragm is wound with spiral shape, can increase the surface area of ​​diaphragm thus, and this makes the efficient of osmotic method be improved.Preferably use hollow fiber module in the method according to the present invention.

[0061] The osmotic process of the present invention is carried out at a pH value of 2 to 10. Furthermore, the osmotic process of the present invention is carried out at a temperature that does not have a negative impact on the components of the initial aqueous solution, such as aroma and taste substances. The process is preferably carried out at a temperature in the range of 10 to 40° C., still more preferably at a temperature of about 25° C.

[0062] Forward osmosis is preferably between 4 and 30 l / m 2 h, preferably 10 to 20 l / m 2 The forward osmosis is particularly preferably carried out at a flow rate of at least 12 l / m 2 Here, it is preferred to work without pressure.

[0063] When the process according to the invention is carried out as reverse osmosis or reverse osmosis, it is carried out with a pressure of 2 to 15 bar applied to the initial aqueous solution.

[0064] In another preferred embodiment, the osmosis method according to the invention is carried out continuously. For this purpose, the retentate obtained by membrane filtration (ie the food concentrate) is discharged from the system, and the permeate is then discharged and replaced with fresh permeate solution.

[0065] Concentration of the initial aqueous solution by a factor of 20 to 1,000, preferably at least 100, is achieved with the process of the present invention.

[0066] The initial aqueous solution provided in the first step of the process can be concentrated in a preceding step by customary process steps, such as distillation, adsorption, freeze drying, membrane filtration or by reverse osmosis or forward osmosis via a membrane.

[0067] The retentate or food concentrate obtained by the osmotic process can likewise be further concentrated in a subsequent step by conventional process steps, such as distillation, adsorption, freeze drying, membrane filtration or by reverse osmosis or forward osmosis via a membrane.

[0068] Surprisingly, it has been found that the method according to the invention for concentrating an initial aqueous solution from food to a food concentrate by forward osmosis using the above-described biomimetic membrane results in a sensory profile identical to that of the initial product, i.e. a food concentrate having the original sensory profile is obtained.

[0069] Analysis of the sensory valuable components revealed that both volatile aroma substances as well as non-volatile taste substances were recovered in the concentrate in the same quantitative proportions as were present in the initial solution.

[0070] FIG4 shows a liquid chromatogram comparison of the non-volatile flavor substances of an aqueous tea extract and a concentrate of the aqueous tea extract, obtained by osmosis of the aqueous tea extract through a semi-permeable aquaporin membrane. For this purpose, 600 g of black tea were extracted with 20 times its weight of water for two hours. The extract thus obtained was filtered to obtain an initial solution. The initial solution was stirred at 0.6 m³ / min by forward osmosis. 2 The water channel protein membrane module is in the countercurrent flow of the osmotic solution (drawing solution). At the beginning, the water channel protein membrane module is in the countercurrent flow of the osmotic solution (drawing solution). 2 At a flow rate of 1.5 h, the extract was concentrated from 1.3°Brix to 33°Brix. Figure 3 A comparison of the results in Figure 2 shows that small flavor molecules such as monosaccharides, quinic acid, and tannic acid remain in the retentate and are not lost as in the adsorption method or decomposed as in the distillation method. The area ratios of the individual value-added components are nearly identical. Caffeine is fully recovered in the concentrate at >99%. Aqueous phases from fruit processing (e.g., citrus, berries, pome fruits, stone fruits) experience changes in sensory characteristics during distillation concentration, which are often described as "cooked," "not fresh," "potato-like," "greasy," and "metallic." Surprisingly, it has been found that aqueous phases from, for example, yellow peaches and strawberries do not experience such changes in characteristics after concentration using biomimetic membranes.

[0071] like Figure 5 A sensory comparison based on sensory profiles according to DIN 10967-1-1999 showed that the peach aqueous phase and the concentrate diluted to the starting concentration smelled almost identical. Only slightly weaker fruity esters and ripe notes were perceived. Peachy and meaty notes (primarily due to sulfur components and altered by the thermal and adsorption methods) were just as pronounced in the concentrate as in the aqueous phase.

[0072] To generate a sensory profile, the described concepts (descriptors) are first compiled into a panel, thereby structuring the concept list, summarizing similar concepts, and removing attributes related to pleasure. The intensity of the descriptors is then assessed on a scale of 1-10 by at least ten professionally trained testers. Samples are coded and tasted in a sensory chamber in a random order, excluding interfering influences such as color, noise, and extraneous odors. The final result is determined by summing the individual results and subsequently forming the arithmetic mean, and is graphically presented in the form of a network diagram.

[0073] Table 2: Aroma substances in the aqueous phase and in the yellow peach concentrate

[0074] Table 2 shows the content of valuable aroma substances in the aqueous phase and in the corresponding yellow peach concentrate. The initial aqueous solution / water phase was obtained from the steam condensate by distillation, so that the aroma substances were already enriched. Further concentration was carried out using a biomimetic aquaporin membrane and showed that at 14 l / m 2 Even at high water flows of 1000 liters / h, very small molecules are recovered in high yields. The recovery rate of aroma compounds ranges from 90% to >99%. No thermal decomposition products of valuable components can be detected. Instead, ethanol removal is shown, which is beneficial for the resulting food concentrate. The ethanol recovery rate is approximately 50%.

[0075] Strawberries are a particularly suitable system for studying the negative effects of processing on sensory properties, as the heat- and pressure-driven effects produce a cooking mark reminiscent of "cooked jam." Concentration using a biomimetic aquaporin membrane has surprisingly shown that flavor components can be concentrated at high membrane flow rates with near-complete recovery without negatively impacting sensory characteristics.

[0076] Table 3: Aroma substances in the aqueous phase and in the strawberry concentrate

[0077] The contents of the flavor components in the aqueous phase and the associated strawberry concentrate are given in Table 3. An enrichment factor of 19 was achieved in a short time at a high water flow rate. The aroma recovery was between 95 and >99%.

[0078] exist Figure 6 The comparison of the perceptions in the ® shows that the initial aqueous solution / water phase and the concentrate diluted back to the starting concentration smell almost identical. Only a slightly less intense fruity balsamic note is perceived with a slightly increased impression of buttery notes. The concentration of vegetable juices (e.g., tomato, cucumber, carrot, celery, beet and onion) using conventional processes known from the prior art often also leads to undesirable changes in the sensory characteristics. Surprisingly, it has been found that the method according to the invention leads to a concentration without the aforementioned negative effects. For example, 20 kg of cucumber juice were obtained from 75 peeled and mashed salad cucumbers after decantation, centrifugation and bag filtration at a mesh width of 100 μm and concentrated by means of reverse osmosis or the osmotic method according to the invention. For this purpose, a conventional 0.37 m³ / min filtration unit from General Electric was used at room temperature and 10 bar. 2 Reverse osmosis membrane module, starting at 4l / m 2 / h flow rate, dehydrate 10kg of cucumber water for 2.5 hours, and continue to dehydrate for 3.5 hours at a pressure of 30bar until 1640g of residual water is obtained. The other half of the 10kg cucumber water is dehydrated with 0.6m 2 The aquaporin membrane module was fed with 2 kg of potassium lactate (with a concentration of 60° Brix) at 300 ml / min for 5 hours. During this time, 1,091 g of product was weighed. The membrane flow rate was initially 12 l / m 2 The osmotic method using the biomimetic aquaporin membrane of the present invention showed a membrane flow rate 3 times higher at the beginning and concentrated cucumber water significantly more than the conventional reverse osmosis in the same time.

[0079] Table 4: Aroma compounds in cucumber water and concentrate from reverse osmosis and aquaporin membrane osmosis

[0080] Reverse osmosis is used industrially as a standard method for non-thermal and therefore gentle concentration by dehydrating the juice / initial aqueous solution used.

[0081] However, the comparison detailed in Table 4 shows that valuable aldehydes in cucumbers (such as 2,6-(E,Z)-nonadienal and 2-(E)-hexenal) decompose and form alcohols during reverse osmosis, while during the inventive permeation using a biomimetic aquaporin membrane, aldehydes predominate in quantity and therefore remain unchanged. Experiments have surprisingly shown that the concentrate from the inventive method has a strong odor like freshly cut cucumbers, while the browned concentrate from reverse osmosis smells green and balsamic, like cooked cucumbers. Furthermore, the draw solution permeated with the biomimetic aquaporin membrane is odorless, while the permeate from reverse osmosis has a slight green tinge. Further permeation tests using conventional membranes known from the prior art have shown, as with reverse osmosis, that classical membranes result in a loss of flavor components. Therefore, the biomimetic membranes used in the inventive method exhibit high selectivity, which enables targeted water separation while retaining valuable flavor components, while simultaneously achieving high throughput and, therefore, short residence times of sensitive flavor components in the system.

[0082] Surprisingly, no decomposition products or disruptive decomposition products of the valuable components were detected in the described experiments, nor were any components that disrupt the sensory properties of the food concentrate detected. Interfering components are, in particular, compounds that are formed during the distillative concentration methods according to the prior art, for example, by thermal decomposition, pH shifts, oxidation or chemical rearrangement reactions, and that influence the sensory properties of the food concentrate.

[0083] Aroma substances adversely affect the aroma profile depending on the food and concentration and are the result of process-related physical and chemical decomposition. The aroma substances are detailed in Table 5 below:

[0084] Table 5: Effect of membrane process on odor and taste components

[0085] Compared to conventional distillation, adsorption and membrane methods known from the prior art, the concentration of the foods listed in Table 5 using the method described in the present invention resulted in a significantly more natural sensory profile. In particular, there was no loss of aroma substances due to the process and no interfering components were formed that altered the sensory profile.

[0086] A further advantage of the process according to the invention is that, compared to conventional thermal processes, such as distillation processes, it is particularly suitable for concentrating heat-labile foods or foods with heat-labile ingredients, since the process according to the invention can be carried out at low temperatures, preferably 25° C., and thus a food concentrate is obtained whose taste and aroma are not affected by heating.

[0087] The concentrate obtained by the method of the present invention is also unique in that it does not contain any added solvents. Unlike conventional adsorption methods known from the prior art for concentrating aqueous solutions derived from foods, no solvent is used in the method of the present invention; therefore, no solvent residues are present in the resulting food concentrate. Consequently, precipitation reactions and discoloration reactions caused by solvents are also avoided, resulting in a clear, turbidity-free food concentrate. Typical solvents used in such adsorption methods to obtain flavor concentrates from foods include acetone, butane, butan-1-ol, butan-2-ol, cyclohexane, nitrous oxide, diethyl ether, ethyl acetate, ethanol, ethyl methyl ketone, hexane, methanol, methyl acetate, propane, propan-1-ol, and propan-2-ol, as well as solvents that are not originally derived from food.

[0088] Therefore, the present invention also relates to a food concentrate obtainable according to the above-described method.

[0089] In a still more preferred embodiment, the food concentrate is an aroma concentrate.

[0090] As described in detail above, the food concentrates according to the invention do not have off-flavors. Off-flavor is a recognized and used technical term for flavor defects. Fragrance defects are caused by the presence of flavor components that are not otherwise present in the affected food, the loss of one or more characteristic compounds (influencing compounds), or concentration shifts between individual flavor components.

[0091] As can be seen from the above detailed description, the present invention also relates to a food concentrate, wherein the sensory profile of the re-diluted concentrate permeated according to the invention with a semi-permeable biomimetic membrane deviates generally from the sensory profile of the initial aqueous solution by at most 1 point on a scale of 0 to 10 points in the six odor axes of a conventional panel profile, whereby the sensory profile is measured on a test panel according to DIN 10967-1-1999 or according to the experimental protocol of the invention described hereinafter.

[0092] To generate a sensory profile, the described concepts (descriptors) are first compiled into a panel, thereby structuring the concept list, summarizing similar concepts, and removing attributes related to pleasure. The intensity of the descriptors is assessed on a scale of 1-10 by at least ten professionally trained testers. Samples are then coded and tasted in a sensory chamber in a random order, excluding interfering influences such as color, noise, and extraneous odors. The final results are obtained by summing the individual results and then forming the arithmetic mean, which is then displayed graphically in a network diagram.

[0093] As from Figure 5 and 6It can be seen that according to the method of the present invention, the sensory characteristics of the concentrate after redilution and the sensory characteristics of the initial aqueous solutions (aqueous phase) of yellow peach and strawberry have a maximum deviation of 1 point in the corresponding 6 taste axes.

[0094] As can be further seen from the above analysis, in the food concentrate according to the invention, the recovery rate of aroma substances having an OAV (Odor Activity Value) of ≥1 in the initial aqueous solution in the retentate is >90%, preferably >98%, and in particular >99%, relative to the initial aqueous solution. As clearly shown in Tables 2 to 5, the concentration of the corresponding initial aqueous solution according to the invention allows the concentration of the flavor components with almost complete recovery without negatively affecting the sensory profile, thereby achieving the sensory profile of the original flavor.

[0095] The OAV value is defined as a measure of the importance of a particular component in the odor of a sample (e.g., food). The OAV value is calculated by dividing the concentration of a particular substance in the food (mg / kg) by the threshold concentration of that substance in the food (mg / kg). When the OAV is greater than 1, the concentration of the substance exceeds the odor threshold concentration and the substance now contributes to the overall perceptual profile. Therefore, substances with an OAV less than 1 do not contribute to the perceptual profile.

[0096] The method of the present invention also allows for the production of particularly outstanding concentrates. These concentrates are distinguished by a higher degree of originality in taste and aroma, as the odor-active substances are retained during the method. It has been determined that food concentrates can be characterized by the following relationship: A food concentrate according to the present invention is characterized by a recovery of 50% or more, preferably 70% or more, of aroma substances (i.e., odor-active substances) in the food concentrate, relative to the initial aqueous solution, having a parameter W (log value of the perceptual recovery coefficient) of preferably >-3, more preferably >-5. A recovery of 90% or 95% or more is particularly preferred, and a recovery of 98% or 99% or more is most preferred.

[0097] The sensory recovery factor (SWF) of a fragrance substance is composed of the logP of the fragrance substance and the odor threshold concentration of the fragrance substance (mg / kg in water) and is defined as follows: Feeling recovery factor The logP value is then defined as follows: in: C(n-octanol) is the concentration of the aroma compound in the n-octanol phase; and C(water) is the concentration of the aroma substance in the water phase. Log K (n-octanol / water) is a dimensionless partition coefficient that indicates the concentration ratio of an aroma compound in a two-phase system consisting of n-octanol and water. It is therefore a measure of the polarity or water / fat solubility of an aroma compound. LogP is a commonly used physical parameter and is positive in the case of lipophilic aroma substances and negative in the case of hydrophilic aroma substances. Therefore, the W parameter is defined as follows: W = log 10 (SWF)

[0098] The W parameter is therefore an absolute value for the respective substance which, taking into account the receptive activity of the substance, allows a differentiation according to the invention.

[0099] The logP, odor threshold and sensory recovery coefficient of the aroma substances are reproduced in Table 6 below:

[0100] Table 6: Odor threshold and sensory recovery coefficient

[0101] Aroma-active substances with a logarithmic recovery coefficient W of >-3 are well retained in the retentate by the biomimetic membrane, regardless of their size, molecular weight, and chemical structure. The resulting concentrate has a particularly pristine and nearly identical sensory profile to the initial aqueous solution. Due to their polar structures, methanol and ethanol partially migrate through aquaporin channels; however, due to their high thresholds, these substances have only a minor impact on the sensory profile.

[0102] Particularly preferably, according to the present invention, a food concentrate has an ethanol content reduced by at least 50% compared to the initial aqueous solution. Thus, the method according to the present invention advantageously achieves a significant reduction in ethanol while also significantly retaining characteristic aroma compounds. This allows the concentrate to be marketed in countries where ethanol is restricted for cultural reasons. Even more preferably, according to the method according to the present invention, the ethanol recovery rate is <90%, still more preferably <99%, thereby enabling a significant reduction in the ethanol content without sacrificing the characteristic flavor of the initial solution.

[0103] The recovery of aroma and taste substances with a molecular weight of 40 to 300 Da, preferably 86 to 170 Da, in the retentate is preferably >90%, still more preferably >98% of aroma substances with a molecular weight of 98 to 200 Da, relative to the initial aqueous solution.

[0104] Another particular advantage of the food concentrate according to the invention is that it contains no solvent additives, in particular no solvent additives selected from the group consisting of acetone, butane, butane-1-ol, butane-2-ol, cyclohexane, nitrous oxide, diethyl ether, ethyl acetate, ethanol, ethyl methyl ketone, hexane, methanol, methyl acetate, propane, propane-1-ol, and propane-2-ol. Such solvent additives are solvents that are used in conventional adsorption processes to elute / desorb valuable aroma and taste substances and thus to obtain aroma concentrates, and that do not originate from natural foods. These solvents remain as residues in the aroma concentrate and are sometimes toxic.

[0105] An advantageous property of the food concentrate according to the invention is also that it is free of disruptive aroma components, preferably the food concentrate is free of disruptive aroma components having a sensory-altering profile with an OAV (Odor Activity Value) ≥1.

[0106] Interfering components are, in particular, compounds which are formed during conventional permeation processes with known membranes or during distillation processes for obtaining aroma concentrates, for example, as a result of thermal decomposition, as a result of a pH shift, as a result of oxidation or as a result of chemical rearrangement reactions, and which thus influence the sensory characteristics of the food concentrate. Such interfering components formed by thermal decomposition of food ingredients (for example, during conventional distillation processes for obtaining aroma concentrates) can negatively alter the sensory characteristics of the resulting food concentrate.

[0107] Such interfering components are preferably: In the case of pineapple: methanesulfonaldehyde, 2,4-(E,E)-decadienal In the case of apples: 2,3-methylbutanal, furfural, 1,3-valeraldehyde, 3,5-octadienal, linalool oxide, 8-Cymenol In the case of beer: trans-2-nonenal, dimethyl sulfide In the case of citrus: alpha-terpineol, para-dimethylstyrene, limonene epoxide, carveol, carvone, 4-vinylguaiacol In the case of strawberries: β-damascenone, 2,4-(E,E)-decadienal, furfural, guaiacol In the case of coffee: bis-(2-furfuryl) disulfide, 2-(2-furfuryl)methylthio-hydroxy-1,4-dihydropyrazine In the case of milk: dimethyl sulfide, dimethyl disulfide, 2-hexanone, 2-heptanone, 2,3-methylbutanal In the case of passion fruit: benzaldehyde, α-terpineol, furfural, acetic acid, acetophenone, β-ionone, linalool oxide In the case of tea: β-damascenone, 2,4-(E,E)-decadienal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone In the case of tomatoes: dimethyl disulfide, methanedisulfonaldehyde, 4-hydroxy-2,5-dimethyl-3(2H)-furanone In the case of onion juice: dimethyl trisulfide, dipropyl trisulfide, dimethyl tetrasulfide, 3,5-diethyl-1,2,4- Trithiolane, thiophene.

[0108] In another preferred embodiment, the food concentrate according to the invention does not contain disruptive aroma components with an OAV (Aroma Activity Value) of ≥1 and / or does not contain any solvent additives. Even at a concentration of at least 100 times, in particular 200 to 1,000 times, the food concentrate according to the invention does not contain disruptive aroma components with an OAV (Aroma Activity Value) of ≥1 and / or does not contain any solvent additives. Accordingly, the food concentrate according to the invention is at least 100 times concentrated, in particular 200 to 1,000 times concentrated.

[0109] In such food concentrates, the interfering components are preferably as defined above and, depending on the starting solution, are not present in amounts that are odor-active for the respective food starting solution. Furthermore, no solvent additives, which are typically used as eluents in adsorption-based concentration methods, are present. Consequently, such food concentrates are unique in flavor and composition at these concentration ratios (e.g., at aroma concentrations of 1,000 to 10,000 ppm). These food concentrates generally exhibit a reduced brown color and minimal precipitation reactions.

[0110] The food concentrate of the present invention is preferably a concentrate prepared from one or more of the following foods: fruit juices, such as pineapple juice, apple juice, aronia juice, citrus juice, strawberry juice, passion fruit juice and pear juice; vegetable juices, such as cucumber juice, carrot juice, asparagus juice, tomato juice, onion juice; squeezed juices of basil, kiwi fruit, mango, parsley, celery, spinach; aqueous extracts of hibiscus, elderberry, coffee, mint, tea, spices such as ginger and herbs such as dill; animal foods such as milk or alcoholic foods such as beer or red wine.

[0111] The food concentrate according to the invention can be used for imparting flavour or reframing flavour to foods, beverage products, semi-finished products, oral hygiene products, cosmetic products or pharmaceutical products.

[0112] Therefore, another aspect of the present invention is also a food or beverage comprising the food concentrate according to the invention, preferably in an amount of 0.1 to 1% by weight. Preferably, the food to which the food concentrate according to the invention is added is selected from the group consisting of: beverages, dairy products, confectionery, nutritional supplements, dietary foods and meal replacement foods. Example

[0113] The method of the invention and the food concentrate obtained therewith will now be described in detail with the aid of individual examples. Unless otherwise explicitly described in detail in the examples, the following execution parameters are generally used: Technical details of the method used to operate the Aquaporin Membrane Module: - Modular design: tubes made of polycarbonate, 23 cm long and 5 cm in diameter, stretched with hollow fibers (so-called hollow fiber modules) -Flow rate: minimum>12l / m 2 / h -pH: 2 to 11 - Temperature: Maximum 50°C - at 0.6m 2 In the case of the module, there is no pressure at a maximum water flow of 18 l / h and a maximum permeate flow of 18 l / h -4 M NaCl as infiltration solution

[0114] Example 1: Preparation of cucumber juice concentrate Product: Cucumber juice, freshly extracted Use: 10,000g cucumber juice, water phase 2,000g of potassium lactate permeate solution at 60° Brix Aroma substances are concentrated 20 times Equipment: Aquaporin LHF033 forward osmosis module combined with a Sartorius 10-liter tank and two Ismatec pumps Diaphragm: FO module aquaporin LHF033, 0.6m 2 Effective diaphragm area Experimental procedure: Since the cucumber juice and the draw solution contain solid or suspended matter, the cucumber juice and the draw solution are pre-filtered on a 100 μm bag filter. The feed tank is filled with 10 kg of cucumber juice and 2.0 kg of the draw solution (permeate solution) is pre-placed in the tank. The feed pump and the draw solution pump are then started at a flow rate of 300 ml / min, respectively. The experiment is stopped after 9 kg has been drawn out. The feed tank is subsequently rinsed with 2 kg of distilled water. The rinse water is also analyzed. Weighing: Initial: 10,000g Permeate: 8,835g Retention: 1,091g Washing water (weighed): 2,004g Start drawing solution: 60°Brix End of drawing solution: 12.4°Brix Temperature: 25℃ Data Records:

[0115] Example 2: Preparation of yellow peach concentrate Product: Yellow peach, pure extract Use: 10,000g yellow peaches, water phase 2,000g of permeate solution 60°Brix potassium lactate Aroma substances are concentrated 20 times Equipment: Aquaporin LHF033 forward osmosis module combined with a Sartorius 10-liter tank and two Ismatec pumps Diaphragm: FO module aquaporin LHF033, 0.6 μm 2 Effective diaphragm area Experimental Procedure: Fill the feed tank with 10,000 g of aqueous phase. Place 2.0 kg of draw solution (60° Brix) in the tank. Then start the feed pump and draw solution pump at a flow rate of 300 ml / min. Weighing: Initial: 10,000g Retention: 413.5g Permeate: 9,500g Start drawing solution: 60°Brix End of drawing solution: 12.6°Brix Temperature: 25℃ Data Records: The sensory characteristics are as follows: Intensity: 1-10 Feeling characteristics in Figure 5 In the display.

[0116] Example 3: Preparation of strawberry concentrate Product: Aqueous phase from strawberry juice concentrate Use: 10,000g strawberries, water phase 2,000g of potassium lactate permeate solution at 60°Brix Aroma substances are concentrated 20 times Equipment: Aquaporin LHF033 forward osmosis module combined with a Sartorius 10-liter tank and two Ismatec pumps Diaphragm: FO module aquaporin LHF033, 0.6m 2 Experimental procedure: Fill the feed tank with 10,000 g of aqueous phase and draw 2.0 kg of solution. (60°Brix) was pre-placed in the storage tank. Then the feed pump and the draw solution pump were started at a flow rate of 300ml / min respectively. Weighing: Initial: 10,000g Retention: 510.0g Permeate: 9,500g Start drawing solution: 60°Brix End of drawing solution: 12.4°Brix Temperature: 25℃ Data Records: The sensory characteristics are as follows: Intensity: 1-10 Feeling characteristics in Figure 6 In the display.

[0117] Example 4: Preparation of Ceylon Black Tea Concentrate Product: Black tea from Ceylon Use: 600g tea 12,000g water 2,000g of potassium lactate permeate solution at 60°Brix Aroma substances are concentrated 20 times Equipment: Aquaporin LHF033 forward osmosis module combined with a Sartorius 10-liter tank and two Ismatec pumps Diaphragm: FO module aquaporin LHF033, 0.6 μm 2 Effective diaphragm area Experimental preparation: 600 g of tea were extracted in 12 kg of water at room temperature for 2 hours, and then the suspended matter was removed on a sieve and folded filter. 10 kg of the aqueous phase was used for forward osmosis. Experimental procedure: Fill the feed tank with 10,000 g of aqueous phase and pre-place 2.0 kg of draw solution (60° Brix) in the tank. Then start the feed pump and draw solution pump at a flow rate of 300 ml / min respectively. Weighing: Initial: 10,000g, 1.3° Brix Retentate: 278.1g, 33.1° Brix Permeate: 9,602g Start by drawing solution I: 60°Brix Draw solution II starts: 60°Brix End of drawing solution: 18.4°Brix End of extraction solution II: 21.9°Brix Data Records:

Claims

1. A method for preparing a food concentrate, comprising the following steps: - provide an initial aqueous solution from food, - concentrating the initial aqueous solution by osmosis with a semi-permeable biomimetic membrane, and - Formation of food concentrate as retainer.

2. The method according to claim 1, wherein the initial aqueous solution is obtained from fruits, vegetables, herbs, spices, tea, coffee, meat, milk, beer or wine.

3. The method according to any one of the preceding claims, wherein the semi-permeable biomimetic membrane comprises: - vesicles or polymersomes formed from liposomes, into which at least one aquaporin is respectively encapsulated; - a thin film composite matrix in which the vesicles are embedded; as well as -Carrier layer.

4. The method according to the preceding claim, wherein the liposomes comprise: Lipids such as DPhPC, DOPC, mixed soybean lipids, soybean lecithin, or E. coli mixed lipids; And wherein the polymer vesicles include: hydrophilic-hydrophobic-hydrophilic type triblock copolymers (ABA, ABC, CBA, wherein A represents PMOXA, B represents PDMS and C represents PEO), hydrophilic-hydrophobic type diblock copolymers (AB, wherein A represents PB and B represents PEO) or a combination thereof. 5 . The method according to claim 3 , wherein the aquaporin is selected from the group consisting of AQP0, AqpZ, SoPIP2, AQP10 and isomers thereof, preferably wherein the aquaporin is AQP0.

6. The method according to claim 3, wherein the thin film composite matrix is ​​produced by polymerization of an aqueous amine solution with a solution of an acid chloride in an organic solvent.

7. The method according to any one of the preceding claims, wherein the initial aqueous solution is concentrated 20 to 1,000 times, preferably at least 100 times.

8. A food concentrate obtainable by the method according to one of the preceding claims.

9. Food concentrate according to the preceding claim, wherein the food concentrate is an aroma concentrate.

10. A food concentrate according to claim 8 or claim 9, which has no off-flavors.

11. The food concentrate according to claim 8 , wherein the aroma profile of the re-diluted concentrate permeated with the semi-permeable biomimetic membrane deviates from the aroma profile of the initial aqueous solution by a total of at most 1 point on a scale of 0 to 10 points in the six odor axes of a conventional panel profile, wherein the aroma profile is measured on a test panel according to DIN 10967-1-1999 or according to the test protocol of the present invention.

12. The food concentrate according to claim 8 , wherein the recovery of aroma substances having an OAV (Odor Activity Value) of ≥1 in the initial aqueous solution in the retentate is >90%, preferably >98%, in particular >99%, relative to the initial aqueous solution.

13. The food concentrate according to claim 8, wherein the aroma substances having a logarithmic recovery factor W>-3 have a recovery rate of ≥50%, preferably ≥90%, relative to the initial aqueous solution.

14. Food concentrate according to one of claims 8 to 13, wherein the ethanol content is reduced by at least 50% relative to the initial aqueous solution. 15 . The food concentrate according to claim 8 , which is free of disruptive aroma components, in particular free of disruptive aroma components having an OAV (Odor Activity Value) of ≧1.

16. Food concentrate according to the preceding claim, which, depending on the starting solution, does not contain interfering components selected from the group consisting of: In the case of pineapple: methanesulfonaldehyde, 2,4-(E,E)-decadienal In the case of apples: 2,3-methylbutanal, furfural, 1,3-valeraldehyde, 3,5-octadienal, linalool oxide, 8-p-cymene In the case of beer: trans-2-nonenal, dimethyl sulfide In the case of citrus: alpha-terpineol, para-dimethylstyrene, limonene epoxide, carveol, carvone, 4-vinylguaiacol In the case of strawberries: β-damascenone, 2,4-(E,E)-decadienal, furfural, guaiacol In the case of coffee: bis-(2-furfuryl) disulfide, 2-(2-furfuryl)methylthio-hydroxy-1,4-dihydropyrazine In the case of milk: dimethyl sulfide, dimethyl disulfide, 2-hexanone, 2-heptanone, 2,3-dimethylbutanal In the case of passion fruit: benzaldehyde, alpha-terpineol, furfural, acetic acid, acetophenone, beta-ionone, linalool oxide In the case of tea: β-damascenone, 2,4-(E,E)-decadienal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone In the case of tomatoes: dimethyl disulfide, methanedisulfonaldehyde, 4-hydroxy-2,5-dimethyl-3(2H)-furanone In the case of onion juice: dimethyl trisulfide, dipropyl trisulfide, dimethyl tetrasulfide, 3,5-diethyl-1,2,4-trithiolane, thiophene.

17. A food concentrate which is free of disruptive aroma components having an OAV (Aroma Activity Value) of ≥ 1 and / or which contains no solvent additives. 18 . The food concentrate according to claim 8 , which is at least 100-fold, in particular 200-fold to 1,000-fold concentrated food concentrate.

19. The food concentrate according to any one of claims 8 to 18, which is derived from one or more of the following foods: pineapple juice, apple juice, wild cherry juice, citrus juice, strawberry juice, passion fruit juice, pear juice, cucumber juice, carrot juice, asparagus juice, tomato juice, onion juice, pressed juice of basil, kiwi, mango, parsley, celery, spinach, aqueous extracts of hibiscus, elderberry, coffee, mint, tea, spices and herbs, animal foods or foods containing alcohol.

20. Use of the food concentrate according to any of the preceding claims 8 to 19 for imparting or refragmenting flavor to foods, beverage products, semi-finished products, oral hygiene products, cosmetic products or pharmaceutical products.

21. A food or beverage comprising the food concentrate according to one of the preceding claims 8 to 20, preferably in an amount of 0.1 to 1 wt.-%, and / or wherein the food is selected from the group consisting of: beverages, dairy products, confectionery, nutritional supplements, dietary foods and meal replacement foods.

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