Flavor particles

Abstract

The invention relates to the field of seasoning. More specifically, the present invention relates to encapsulated flavour particles having a high flavour loading, and flavour consumer products comprising the flavour particles. The invention also relates to a process for preparing encapsulated flavor particles having a high flavor loading.

Description

[0001] The present application is a divisional application of the patent application No. 202180039953.7, filed on May 31, 2021, entitled "Flavor particles". TECHNICAL FIELD

[0002] The present application relates to the field of flavoring. More specifically, the present application relates to encapsulated flavor particles having a high flavor load, and to flavored consumer products comprising the same. The present application also relates to a process for preparing encapsulated flavor particles having a high flavor load. BACKGROUND

[0003] Consumer demand for flavor delivery systems is increasingly important and is driving the development of new delivery systems.

[0004] Flavor delivery systems in the form of particles are commonly used in the field of flavoring as they are easy to dose, handle and prepare.

[0005] Flavor delivery systems can be prepared by different well-known techniques such as spray-drying or screw extrusion to encapsulate liquid and powder flavors in a carbohydrate carrier.

[0006] One limitation of melt extrusion is the low retained flavor load, typically below 10 wt%, and which is largely dependent on the volatility of the flavor to be encapsulated.

[0007] In many applications, a high flavor intensity is required, and such low flavor load is not cost-effective in use.

[0008] Therefore, there is a need for high flavor load in extruded particles.

[0009] The present application provides a solution to the above-mentioned problem. SUMMARY

[0010] A first object of the present application is a particle comprising:

[0011] - a flavor, and

[0012] - a carrier material,

[0013] characterized in that:

[0014] - the carrier material comprises at least one modified starch and at least one hydrolyzed starch,

[0015] - the hydrolyzed starch has a DE greater than 6 DE, and

[0016] - the particles comprise greater than or equal to 13 wt% of flavor based on the total weight of the particles.

[0017] A second object of the application is a process for preparing extruded particles comprising the following steps:

[0018] a) mixing at least one carrier material and a plasticizer, preferably water, to form a mixture;

[0019] b) heating the mixture at a temperature sufficient to form a molten mass;

[0020] c) pumping the molten mass and forcing the molten mass through a static mixer;

[0021] d) extruding the melt through a die to form an extrudate;

[0022] e) cutting or crushing the extrudate to form extruded particles,

[0023] wherein the flavor is added to the mixture in step a) and / or to the molten mass in step b).

[0024] A third object of the application is a flavored consumable comprising the flavor particles as described above and optionally a flavor base consumable. DETAILED DESCRIPTION

[0025] Flavor particles

[0026] The present application relates to a particle comprising:

[0027] - a flavor, and

[0028] - a carrier material,

[0029] characterized in that:

[0030] • the carrier material comprises at least one modified starch and at least one hydrolyzed starch,

[0031] • the hydrolyzed starch has a DE greater than 6 DE, and

[0032] • the particles comprise greater than or equal to 13 wt% of flavor based on the total weight of the particles.

[0033] In a particular embodiment, the flavor particles according to the application are amorphous particles.

[0034] In a particular embodiment, the flavor particles according to the application are extruded particles.

[0035] In one specific embodiment, the glass transition temperature of the flavoring agent particles is equal to or greater than 25°C, preferably equal to or greater than 30°C, more preferably equal to or greater than 40°C. In one specific embodiment, the glass transition temperature of the flavoring agent particles is equal to or less than 120°C, preferably equal to or less than 100°C, more preferably equal to or less than 90°C. In one specific embodiment, the glass transition temperature of the flavoring agent particles is greater than 25°C and less than 120°C, preferably greater than 35°C and less than 100°C, more preferably 40°C to 90°C. The glass transition temperature can be measured by standard methods known to those skilled in the art, for example, using a differential scanning calorimeter DSC822e (Mettler).

[0036] In one particular implementation, the flavoring agent particles are in a solid, granular state.

[0037] In one particular implementation, the flavoring particles are free-flowing.

[0038] In one particular embodiment, the average particle size of the flavoring agent particles is equal to or greater than 30 μm, preferably equal to or greater than 50 μm. In one particular embodiment, the average particle size of the flavoring agent particles is equal to or less than 5000 μm, preferably equal to or less than 3000 μm, more preferably equal to or less than 2000 μm, and even more preferably equal to or less than 1000 μm. In one particular embodiment, the average particle size of the flavoring agent particles is 30 to 5000 μm, preferably 250 to 2500 μm. The average particle size can be measured by standard methods known to those skilled in the art, for example, by using a Beckman Coulter laser diffraction particle size analyzer (Coulter LS13320) equipped with a Tornado Dry Powder Module (Beckman Coulter Inc., Miami, FL). The average particle size can also be determined by sieving.

[0039] The granules or flavoring granules according to the present invention contain flavoring dispersed in a carrier material.

[0040] Flavorant

[0041] The term "flavoring agent or flavoring composition" refers herein to a flavoring ingredient, or a mixture of multiple flavoring ingredients, solvents, or adjuvants currently used in the preparation of flavoring formulations, that is, a specific mixture of multiple components intended to be added to an edible composition or chewable product to impart, improve, or modify its sensory properties, particularly its flavor and / or taste. Flavoring ingredients are well known to those skilled in the art, and their properties are not guaranteed to be described in detail herein; they are by no means exhaustive, and a skilled flavorist is able to select them based on his general knowledge and according to the intended use or application and the desired sensory effect. Many of these flavoring ingredients are listed in references such as S. Arctander's book *Perfume and Flavor Chemicals*, 1969, Montclair, NJ, USA, or its latest edition, or other works of a similar nature, such as Fenaroli's Handbook of Flavor Ingredients, 1975, CRC Press, or MB Jacobs' *Synthetic Food Adjuncts*, 1947, van Nostrand Co., Inc. Solvents and adjuvants currently used in the preparation of flavoring formulations are also well known in the industry.

[0042] In one particular embodiment, the flavoring agent is a peppermint flavoring agent. In a more specific embodiment, the peppermint is selected from the group consisting of peppermint and spearmint.

[0043] In a further embodiment, the flavoring agent is a cooling agent or a mixture thereof.

[0044] In another embodiment, the flavoring agent is menthol.

[0045] Flavoring agents derived from or based on fruits (in which citric acid is the predominant naturally occurring acid) include, but are not limited to, citrus fruits (e.g., lemons, limes), limonene, strawberries, oranges, and pineapples. In one embodiment, the flavored food is lemon juice, lime juice, or orange juice extracted directly from the fruit. Other embodiments of the flavoring agent include juices or liquids extracted from oranges, lemons, grapefruits, limes, citrons, clementines, mandarins, tangerines, and any other citrus fruits or their varieties or hybrids. In a particular embodiment, the flavoring agent includes liquids extracted or distilled from oranges, lemons, grapefruits, limes, citrons, clementines, mandarins, tangerines, any other citrus fruits or their varieties or hybrids, pomegranates, kiwifruits, watermelons, apples, bananas, blueberries, cantaloupes, ginger, bell peppers, cucumbers, passion fruit, mangoes, pears, tomatoes, and strawberries.

[0046] In one particular embodiment, the flavoring agent comprises a composition containing limonene. In another particular embodiment, the composition is a citrus fruit that further contains limonene.

[0047] In another specific implementation, the flavoring agent comprises a flavoring agent selected from the group consisting of strawberry, orange, lime, tropical fruit, berry mixture and pineapple.

[0048] Phrase flavorings include not only flavoring agents that impart or improve the aroma of food, but also ingredients that impart or improve the taste. The latter may not necessarily have a taste or aroma themselves, but can improve the taste provided by other ingredients such as salt-enhancing ingredients, sweet-enhancing ingredients, umami-enhancing ingredients, bitterness-blocking ingredients, etc.

[0049] In a further embodiment, a suitable sweetening component may be included in the particles described herein. In one particular embodiment, the sweetening component is selected from the group consisting of sugars (e.g., but not limited to sucrose), stevia components (e.g., but not limited to steviol glycosides or rebaudioside A), sodium cyclohexylsulfamate (cyclamate), aspartame, sucralose, sodium saccharin, and acesulfame potassium, or mixtures thereof.

[0050] In one particular implementation, the flavoring particles contain more than 13% by weight of flavoring (based on the total weight of the flavoring particles).

[0051] In one particular embodiment, the flavoring agent particles contain an amount of flavoring agent equal to or greater than 15% by weight (based on the total weight of the flavoring agent particles). In one particular embodiment, the flavoring agent particles contain an amount of flavoring agent equal to or less than 40% by weight, particularly equal to or less than 30% by weight, and even more particularly equal to or less than 25% by weight (based on the total weight of the flavoring agent particles). In one particular embodiment, the flavoring agent particles contain an amount of flavoring agent of 13 to 40% by weight, particularly 13 to 30% by weight, and even more particularly 13 to 25% by weight (based on the total weight of the flavoring agent particles).

[0052] In one particular embodiment, the flavoring particles contain 13 to 20% flavoring, particularly 13 to 15% by weight (based on the total weight of the flavoring particles).

[0053] In one particular embodiment, the flavoring particles contain 15 to 40% by weight of flavoring, particularly 15 to 30% by weight, and more particularly 15 to 25% by weight (based on the total weight of the flavoring particles).

[0054] Carrier material for flavorant particles

[0055] According to the present invention, the carrier material of the flavoring particles comprises at least one hydrolyzed starch with a DE greater than 6DE, particularly greater than 10DE, and more particularly greater than 17DE.

[0056] The DE value is a measure of the reducing equivalent of hydrolyzed starch, with dextrose as a reference and expressed as a percentage (based on dry matter), determined by a well-known procedure.

[0057] The dextran equivalent (DE) is usually defined by the following relationship (H. Levine, L. Slade: "Water as aplasticizer: physico-chemical aspects of low moisture polymeric systems", in Water Science Reviews, 1988, Vol. 3, F. Franks (Ed.), pp. 79-185, Cambridge University Press, Cambridge, England).

[0058] DE=(18016) / Mn

[0059] Where DE is the dextran equivalent and Mn is the number-average molecular weight.

[0060] The value Mn can be readily determined by those skilled in the art, for example, by using a SEC multi-detector system.

[0061] As a non-limiting example, the SEC instrument is a Viscotek TDA305 max system (Malvern Instruments, Ltd., UK) with a Viscotek Triple Detector Array (TDA) that combines refractive index (RI), light scattering (LS), and viscosity (VS) detectors. A typical method for determining Mn is as follows: The chromatographic system consists of A2000 (CLM3015) and A6000 (CLM3020) (300 mm L × 8.0 mm ID, Malvern Instruments Ltd.) in series after an A7 guard column, with stated exclusion limits of 4 kDa and 2000 kDa for amylopectin, respectively. The eluent is 0.1 M sodium nitrate, and the flow rate is 0.4 mL / min. The injection volume is 100 μL, and the sample concentration is approximately 2 mg / mL. All measurements are performed at 35 °C. The reproducibility of this method is acceptable, with a standard deviation of 0.06% for the retention volume at peak maximum after three consecutive injections.

[0062] The term "hydrolyzed starch" refers to oligosaccharide-type materials typically obtained by acid and / or enzymatic hydrolysis of starch, preferably corn starch.

[0063] According to one particular implementation, hydrolyzed starch is selected from the group consisting of maltodextrin, dextrin, corn syrup, and mixtures thereof.

[0064] According to the present invention, the carrier material further comprises modified starch.

[0065] The term "modified starch" has the normal meaning to those skilled in the art, that is, starch that has been modified by physical means (physical modification), enzymatic means (enzymatic modification), or chemical means (chemical modification).

[0066] "Physically modified starch" refers to starch that has undergone heat treatment in the presence of relatively small amounts of water or moisture. No other reagents are added to the starch during the heat treatment process. The heat treatment process includes wet heat treatment and annealing, both of which result in physical modification of the starch without any gelatinization.

[0067] "Enzyme-modified starch" refers to starch that has been treated with one or more enzymes to change its properties.

[0068] "Chemically modified starch" refers to starch that has been reacted with reagents added to starch to form new covalent bonds between these molecules and starch molecules.

[0069] Specific examples of modified starches include dextrin, hydroxypropyl starch, phosphate starch phosphate, octenyl succinate starch, octenyl succinate starch aluminum, acetylated distarch phosphate, acetylated distarch adipate, acetylated distarch adipate, hydroxypropyl distarch phosphate, and acetylated oxidized starch. Some non-limiting examples include octenyl succinic anhydride modified starch, such as that from Tate & Lyle. Ingredion Cargill wait.

[0070] According to one embodiment, the modified starch is a chemically modified starch. Chemical modification can significantly improve its hydrophobicity, thereby acting as a stabilizer and emulsifier.

[0071] According to this implementation plan, the chemically modified starch is selected from the group consisting of octenyl succinic acid starch.

[0072] According to one particular implementation scheme, the modified starch is neither agglomerated nor compressed.

[0073] According to one implementation, the modified starch is agglomerated or compressed.

[0074] According to one particular embodiment, the carrier material is a mixture of modified starch and at least one maltodextrin, wherein the DE of the maltodextrin is between 10 and 20 DE.

[0075] According to one particular embodiment, the carrier material is a mixture of modified starch and at least one maltodextrin, wherein the DE of the maltodextrin is between 17 and 20.

[0076] Maltodextrin or a mixture of multiple maltodextrins with different DE values ​​can be used.

[0077] According to a particular embodiment, based on the total weight of the carrier material, the amount of modified starch used is 10 to 70%, preferably 10 to 50%, preferably 10 to 49%, more preferably 30 to 49%, even more preferably 30 to 40%, and / or the amount of hydrolyzed starch preferably maltodextrin used is 30 to 90%, preferably 50 to 90%, preferably 51 to 90%, more preferably 51 to 70%, even more preferably 60 to 70%.

[0078] According to one specific implementation scheme, the amount of modified starch used is less than 50% based on the total weight of the carrier material.

[0079] According to a particular implementation scheme, the carrier material comprises:

[0080] -30% to 40% modified starch, and

[0081] -60% to 70% maltodextrin with 17 to 20 DE.

[0082] According to one specific embodiment, the carrier material does not contain maltodextrin with a DE less than or equal to 6DE. In fact, it has been shown that particles containing carriers containing maltodextrin with a DE greater than 6DE and modified starch exhibit high flavor loading.

[0083] According to one embodiment, the flavoring particles according to the invention may contain additional components preferably selected from the group consisting of gums, proteins, small molecule surfactants, plant extracts, saponins, plant-derived proteins, protein hydrolysates, citrus fiber, beet fiber, or mixtures thereof, and preferably used in an amount of 1 to 30% by weight, preferably 5 to 20% by weight, more preferably 10 to 20% by weight (based on the total weight of the flavoring particles).

[0084] The term "gum" has its normal meaning to those skilled in the art. Specific examples of gums include gum arabic, gum karaya, gum ghatti, gum tragacanth, and okra gum. The term "protein" has its normal meaning to those skilled in the art. Specific examples of proteins include pea protein, soybean protein, lentil protein, chickpea protein, rice protein, potato protein, broad bean protein, mung bean protein, and canola protein. The term "small molecule surfactant" has its normal meaning to those skilled in the art. Specific examples of small molecule surfactants include quillaja saponins, yucca saponins, phospholipids, lecithin, lysophosphatidylcholine, diacetyl tartaric acid and glycerol fatty acid esters (DATEM), and glycerol mono- and di-citrate esters (CITREM).

[0085] In one particular embodiment, the flavoring particles comprise a lubricant. In another embodiment, the lubricant comprises a micellar surfactant such as lecithin or a fatty acid ester (e.g., citric acid, tartaric acid, acetic acid), DATEM, CITREM, or a mixture thereof. In one particular embodiment, the lubricant may be provided in an amount of up to about 5% by weight of the total weight of the flavoring particles, particularly about 0.2% to about 5%, more particularly about 0.8% to about 2%, and even more particularly about 1% to 2%.

[0086] According to one embodiment, the carrier material contains low molecular weight carbohydrates to improve flavor stability against oxidation and evaporation loss during storage. These low molecular weight carbohydrates can be derived from sucrose, glucose, lactose, maltose, fructose, ribose, dextrose, isomaltitol, sorbitol, mannitol, xylitol, lactitol, maltitol, pentitol, arabinose, glucose syrup, pentose, xylose, galactose, and trehalose. Selected from the group consisting of flavoring agents and their mixtures, and preferably used in an amount of 1% to 10% by weight, more preferably 2% to 6% by weight, based on the total weight of the flavoring agent particles.

[0087] According to one particular implementation scheme, the carrier material does not contain yeast.

[0088] In one particular implementation, the flavoring particles may also contain water.

[0089] It should be understood that flavoring particles may contain only such a small amount of water that they remain in the form of solid particles rather than liquid.

[0090] In one particular embodiment, the flavoring particles according to the invention are stable flavoring particles. By "stable flavoring particles," it is understood herein to mean that the flavoring particles are stable in a dry environment at room temperature for at least 12 months without losing their sensory properties.

[0091] Method for preparing flavoring agent granules

[0092] Another object of the present invention is a method for preparing extruded granules, comprising the following steps:

[0093] a) Mixing at least one carrier material and a plasticizer, preferably water, to form a mixture;

[0094] b) Heating the mixture at a temperature sufficient to form a molten substance;

[0095] c) Pump the molten material and push it through a static mixer;

[0096] d) Extruding the melt through a die to form an extrudate;

[0097] e) Cut or crush the extrudate to form extruded pellets.

[0098] The flavoring agent is added to the mixture in step a) and / or the molten material in step b).

[0099] According to a particular embodiment, the extruded granules obtained in step e) have a flavor retention of more than or equal to 13% by weight, particularly more than 15% by weight, based on the total weight of the granules.

[0100] In one particular implementation, at the end of step e), the flavoring particles contain more than 13% by weight of flavoring (based on the total weight of the flavoring particles).

[0101] In one particular embodiment, at the end of step e), the flavoring agent granules contain an amount of flavoring agent equal to or greater than 15% by weight (based on the total weight of the flavoring agent granules). In one particular embodiment, at the end of step e), the flavoring agent granules contain an amount of flavoring agent equal to or less than 40% by weight, particularly equal to or less than 30% by weight, and more particularly equal to or less than 25% by weight (based on the total weight of the flavoring agent granules). In one particular embodiment, the flavoring agent granules contain an amount of flavoring agent of 13 to 40% by weight, particularly 13 to 30% by weight, and more particularly 13 to 25% by weight (based on the total weight of the flavoring agent granules).

[0102] In one particular implementation, at the end of step e), the flavoring particles contain 13 to 20% flavoring, particularly 13 to 15% by weight (based on the total weight of the flavoring particles).

[0103] In one particular embodiment, at the end of step e), the flavoring particles contain 15 to 40% by weight, particularly 15 to 30% by weight, and even more particularly 15 to 25% by weight (based on the total weight of the flavoring particles).

[0104] The above-described embodiments of the particles of the present invention are also applicable to the methods according to the present invention. This is particularly applicable to carrier materials, flavoring agents, and lubricants.

[0105] Step a) mixing at least one carrier material and a plasticizer

[0106] The carrier material in step a) can be any compound that can be easily processed by extrusion technology to form a dry extruded solid.

[0107] In one particular implementation, the carrier of step a) is actually neutral from the perspective of flavoring agents, i.e., it does not significantly alter the sensory properties of the flavoring ingredients.

[0108] In one particular implementation, the carrier in step a) is a solid carrier.

[0109] In one particular implementation, the carrier of step a) is a biopolymer.

[0110] In one particular implementation, the carrier of step a) is a food-grade biopolymer.

[0111] In one particular implementation, the carrier of step a) is a water-soluble food-grade biopolymer.

[0112] In one particular implementation, the carrier of step a) is a starch derivative, gum, fiber, polysaccharide, protein, soluble flour, or a mixture thereof.

[0113] The term "starch derivative" has its normal meaning to those skilled in the art. Starch derivatives are prepared by treating natural starch enzymatically, physically, or chemically to alter its properties. Specific examples of starch derivatives include maltodextrin, dextrin, resistant starch, hydroxypropyl starch, phosphate starch phosphate, octenyl succinate starch, octenyl succinate starch aluminum, acetylated distarch phosphate, acetylated distarch adipate, acetylated distarch adipate, hydroxypropyl distarch phosphate, and acetylated oxidized starch.

[0114] The term "gum" has its normal meaning to those skilled in the art. Gum can be derived from plant sources, seaweed, and bacterial fermentation. Specific examples of gum include gum arabic, gum tragali, gum arabic, solanum, okra gum, glucomannan, gellan gum, alginate, etc.

[0115] The term "fiber" has its normal meaning to those skilled in the art. These fibers cannot be digested by human enzymes. Specific examples of fibers include inulin, fructooligosaccharides, beta-glucan, arabinogalactan, glucomannan, psyllium, and soluble corn fiber.

[0116] The term "polysaccharide" has its normal meaning to those skilled in the art. Specific examples of polysaccharides include tamarind polysaccharide, soybean polysaccharide, galactomannan, xyloglucan, carrageenan, pectin, curdlan, arabinogalactan, and arabinogalactan.

[0117] The term "protein" has its normal meaning to those skilled in the art. Specific examples of proteins include pea protein, soy protein, lentil protein, chickpea protein, rice protein, potato protein, broad bean protein, mung bean protein, and low-erucic acid rapeseed protein. The term "soluble flour" has its normal meaning to those skilled in the art. Soluble flour is flour that has undergone chemical, physical, or enzymatic treatment to increase its solubility and functionality. Specific examples of soluble flour include soluble rice flour, soluble brown rice flour, and koji rice.

[0118] According to one embodiment, the carrier material in step a) is the carrier material for particles disclosed above.

[0119] According to one embodiment, the carrier material comprises at least one modified starch and at least one hydrolyzed starch.

[0120] According to one embodiment, the carrier material comprises at least one hydrolyzed starch with a DE greater than 6DE, particularly greater than 10DE, and even more particularly greater than 17DE.

[0121] As mentioned earlier, the DE value is a measure of the reducing equivalent of hydrolyzed starch, with dextrose as a reference and expressed as a percentage (based on dry matter), determined by a well-known procedure.

[0122] The dextran equivalent (DE) is usually defined by the following relationship (H. Levine, L. Slade: "Water as aplasticizer: physico-chemical aspects of low moisture polymeric systems", in Water Science Reviews, 1988, Vol. 3, F. Franks (Ed.), pp. 79-185, Cambridge University Press, Cambridge, England).

[0123] DE=(18016) / Mn

[0124] Where DE is the dextran equivalent and Mn is the number-average molecular weight.

[0125] The value Mn can be readily determined by those skilled in the art, for example, by using a SEC multi-detector system.

[0126] As a non-limiting example, the SEC instrument is a Viscotek TDA305 max system (Malvern Instruments, Ltd., UK) with a Viscotek Triple Detector Array (TDA) combining refractive index (RI), light scattering (LS), and viscosity (VS) detectors. A typical method for determining Mn is as follows: The chromatographic system consists of A2000 (CLM3015) and A6000 (CLM3020) (300 mm L × 8.0 mm ID, Malvern Instruments Ltd.) in series after an A7 guard column, with stated exclusion limits of 4 kDa and 2000 kDa for amylopectin, respectively. The eluent is 0.1 M sodium nitrate, and the flow rate is 0.4 mL / min. The injection volume is 100 μL, and the sample concentration is approximately 2 mg / mL. All measurements are performed at 35 °C. The reproducibility of this method is acceptable, with a standard deviation of 0.06% for the retention volume at peak maximum for three consecutive injections.

[0127] The term "hydrolyzed starch" refers to oligosaccharide-type materials typically obtained by acid and / or enzymatic hydrolysis of starch, preferably corn starch.

[0128] According to one particular implementation, hydrolyzed starch is selected from the group consisting of maltodextrin, dextrin, corn syrup, and mixtures thereof.

[0129] According to one implementation, the carrier material also includes modified starch.

[0130] The term "modified starch" has the normal meaning to those skilled in the art, that is, starch that has been modified by physical means (physical modification), enzymatic means (enzymatic modification), or chemical means (chemical modification).

[0131] "Physically modified starch" refers to starch that has undergone heat treatment in the presence of relatively small amounts of water or moisture. No other reagents are added to the starch during the heat treatment process. The heat treatment process includes wet heat treatment and annealing, both of which result in physical modification of the starch without any gelatinization.

[0132] "Enzyme-modified starch" refers to starch that has been treated with one or more enzymes to change its properties.

[0133] "Chemically modified starch" refers to starch that has been reacted with reagents added to starch to form new covalent bonds between these molecules and starch molecules.

[0134] Specific examples of modified starches include dextrin, hydroxypropyl starch, phosphate starch phosphate, octenyl succinate starch, octenyl succinate starch aluminum, acetylated distarch phosphate, acetylated distarch adipate, acetylated distarch adipate, hydroxypropyl distarch phosphate, and acetylated oxidized starch. Some non-limiting examples include octenyl succinic anhydride modified starch, such as that from Tate & Lyle. Ingredion Cargill wait.

[0135] According to one embodiment, the modified starch is a chemically modified starch. Chemical modification can significantly improve its hydrophobicity, thereby acting as a stabilizer and emulsifier.

[0136] According to this implementation plan, the chemically modified starch is selected from the group consisting of octenyl succinic acid starch.

[0137] According to one particular implementation scheme, the modified starch is neither agglomerated nor compressed.

[0138] According to one implementation, the modified starch is agglomerated or compressed.

[0139] In one particular embodiment, the carrier material comprises maltodextrin with a preferred sugar equivalent (DE) of about 1 to about 20.

[0140] In one particular embodiment, the maltodextrin is selected from maltodextrin with a DE of about 10 to about 18 DE.

[0141] In another embodiment, the carrier material comprises corn syrup with a DE of 21 to 49. Any carrier material can be used, made by hydrolyzing starch from various sources (e.g., but not limited to, corn, wheat, potatoes, or rice). In another embodiment, the carrier material is hydrogenated starch hydrolysate (e.g., HSPolyols), fructose oligosaccharides (e.g., but not limited to inulin from Orafit), soluble fiber such as, but not limited to, Nutriose (Roquette), and pregelatinized starch.

[0142] In one particular implementation, the carrier is a mixture of modified starch and starch hydrolysate with a DE greater than 6DE.

[0143] According to one particular embodiment, the carrier material is a mixture of modified starch and maltodextrin, wherein the DE of the maltodextrin is between 10 and 20 DE.

[0144] According to one particular embodiment, the carrier material is a mixture of modified starch and maltodextrin, wherein the DE of the maltodextrin is between 17 and 20.

[0145] Maltodextrin or a mixture of multiple maltodextrins with different DE values ​​can be used.

[0146] According to a particular embodiment, based on the total weight of the carrier material, the amount of modified starch used is 10 to 70%, preferably 10 to 50%, preferably 10 to 49%, more preferably 30 to 49%, even more preferably 30 to 40%, and / or the amount of hydrolyzed starch preferably maltodextrin used is 30 to 90%, preferably 50 to 90%, preferably 51 to 90%, more preferably 51 to 70%, even more preferably 60 to 70%.

[0147] According to one specific implementation scheme, the amount of modified starch used is less than 50% based on the total weight of the carrier material.

[0148] According to a particular implementation scheme, the carrier material comprises:

[0149] -30% to 40% modified starch, and

[0150] -60% to 70% maltodextrin with 17 to 20 DE.

[0151] According to one particular implementation, the carrier material does not contain maltodextrin with a DE less than or equal to 6DE.

[0152] In one particular embodiment, a lubricant is provided in step a). While not wishing to be limited to any theory, the lubricant is believed to reduce shear and expansion of the molten material at the exit mold. In some embodiments, the lubricant may comprise a medium-chain triglyceride (MCT). In another embodiment, the lubricant comprises a micellar surfactant such as lecithin or a fatty acid ester (e.g., citric acid, tartaric acid, acetic acid), DATEM, CITREM, or a mixture thereof. In one particular embodiment, the lubricant may be provided in an amount of up to about 5% by weight of the total weight of the mixture in step a), particularly about 0.2% to about 5%, more particularly about 0.8% to about 2%, and even more particularly about 1% to 2%.

[0153] According to a specific embodiment, in step a), a low molecular weight carbohydrate is added, preferably from sucrose, glucose, lactose, maltose, fructose, ribose, dextrose, isomaltitol, sorbitol, mannitol, xylitol, lactitol, maltitol, pentitol, arabinose, glucose syrup, pentose, xylose, galactose, and trehalose. The mixture is selected from the group and is preferably provided in an amount of 1 to 10% by weight, preferably 2 to 6% by weight, based on the total weight of the mixture from step a).

[0154] According to one embodiment, in step a) and / or b), an additional component preferably selected from the group consisting of gums, proteins, small molecule surfactants, plant extracts, saponins, plant-derived proteins, protein hydrolysates, citrus fiber, beet fiber, or mixtures thereof is added, preferably in an amount of 1 to 30% by weight, more preferably 5 to 20% by weight, and more preferably 10 to 20% by weight (based on the total weight of the flavoring agent particles).

[0155] The term "gum" has its normal meaning to those skilled in the art. Specific examples of gums include gum arabic, ark tartaricus gum, solanum, tragali gum, okra gum, etc. The term "protein" has its normal meaning to those skilled in the art. Specific examples of proteins include pea protein, soybean protein, lentil protein, chickpea protein, rice protein, potato protein, broad bean protein, mung bean protein, low-erucic acid rapeseed protein, etc. The term "small molecule surfactant" has its normal meaning to those skilled in the art. Specific examples of small molecule surfactants include saponins from bark trees, saponins from yucca, phospholipids, lecithin, lysophosphatidylcholine, diacetyl tartaric acid and glycerol fatty acid esters (DATEM), glycerol mono- and di-citrate esters (CITREM), etc.

[0156] The glass transition temperature of the flavoring agent and carrier mixture depends on the amount of plasticizer added to the initial mixture.

[0157] According to one embodiment, the glass transition temperature of the particles is substantially the same as that of the mixture. This is achieved by ensuring minimal or no moisture loss.

[0158] According to this particular embodiment, a small amount of plasticizer, preferably water, is added to the mixture to ensure that the glass transition temperature (Tg) of the resulting melt corresponds to and is substantially the same as the desired Tg value of the final product. In other words, unlike other methods such as wet granulation, the glass transition temperature of the mixture before extrusion has already reached the value required for the final product, which is above room temperature, preferably above 40°C, so that the product can be stored at ambient temperature in the form of free-flowing granules. Therefore, this embodiment of the invention eliminates the need for an additional drying step after extrusion, which aims to remove water to raise the Tg to an acceptable value, and thus reduces energy requirements.

[0159] Therefore, the proportion of plasticizer used in this invention varies over a wide range of values, and those skilled in the art can adjust and select these values ​​according to the properties of the carrier and the required Tg of the final product.

[0160] According to one embodiment, the plasticizer content causes the mixture to have a glass transition temperature Tg higher than room temperature.

[0161] Water is the preferred plasticizer, but polyols such as glycerol, propylene glycol, and their esters (i.e., triacetin) can also be used. Small polar molecules can be used to lower Tg, and other examples include organic acids (citric acid, maleic acid, etc.), amino acids, monosaccharides and disaccharides (glucose, maltose, fructose, sucrose, etc.) and mixtures thereof.

[0162] Typically, based on the total weight of the mixture from step a), the amount of plasticizer used is 0.5% to 10%, preferably 5% to 9%.

[0163] Step b) heating the mixture at a temperature sufficient to form a molten mass

[0164] The mixture from step a) is then heated in an extruder, typically a single-screw extruder, a twin-screw extruder, or a plunger extruder, preferably a twin-screw extruder, at a temperature sufficient to form a molten substance.

[0165] The mixture from step a) is thus extruded in an extruder that maintains the temperature of the mixture at a predetermined temperature, preferably 90 to 130°C. This temperature is suitable for the system of the present invention. In practice, it must be higher than the glass transition temperature of the carrier material to keep the mixture in the form of a molten substance. Pressure is also applied and adjusted to a value suitable for maintaining melt homogeneity. Typically, depending on the size of the equipment, up to 100 bar (10) can be used. 7 Pressure value (Pa).

[0166] According to the present invention, a flavoring agent is added to the mixture in step a) and / or the molten material in step b).

[0167] The term "flavoring agent or flavoring composition" refers herein to a flavoring ingredient, or a mixture of multiple flavoring ingredients, solvents, or adjuvants currently used in the preparation of flavoring formulations, that is, a specific mixture of multiple components intended to be added to an edible composition or chewable product to impart, improve, or modify its sensory properties, particularly its flavor and / or taste. Flavoring ingredients are well known to those skilled in the art, and their properties are not guaranteed to be described in detail herein; they are by no means exhaustive, and a skilled flavorist is able to select them based on his general knowledge and according to the intended use or application and the desired sensory effect. Many of these flavoring ingredients are listed in references such as S. Arctander's book *Perfume and Flavor Chemicals*, 1969, Montclair, NJ, USA, or its latest edition, or other works of a similar nature, such as Fenaroli's Handbook of Flavor Ingredients, 1975, CRC Press, or MB Jacobs' *Synthetic Food Adjuncts*, 1947, van Nostrand Co., Inc. Solvents and adjuvants currently used in the preparation of flavoring formulations are also well known in the industry.

[0168] In one particular embodiment, the flavoring agent is a peppermint flavoring agent. In a more specific embodiment, the peppermint is selected from the group consisting of peppermint and spearmint.

[0169] In a further embodiment, the flavoring agent is a cooling agent or a mixture thereof.

[0170] In another embodiment, the flavoring agent is menthol.

[0171] Flavoring agents derived from or based on fruits (in which citric acid is the predominant naturally occurring acid) include, but are not limited to, citrus fruits (e.g., lemons, limes), limonene, strawberries, oranges, and pineapples. In one embodiment, the flavored food is lemon juice, lime juice, or orange juice extracted directly from the fruit. Other embodiments of the flavoring agent include juices or liquids extracted from oranges, lemons, grapefruits, limes, citrons, clementines, mandarins, tangerines, and any other citrus fruits or their varieties or hybrids. In a particular embodiment, the flavoring agent includes liquids extracted or distilled from oranges, lemons, grapefruits, limes, citrons, clementines, mandarins, tangerines, any other citrus fruits or their varieties or hybrids, pomegranates, kiwifruits, watermelons, apples, bananas, blueberries, cantaloupes, ginger, bell peppers, cucumbers, passion fruit, mangoes, pears, tomatoes, and strawberries.

[0172] In one particular embodiment, the flavoring agent comprises a composition containing limonene. In another particular embodiment, the composition is a citrus fruit that further contains limonene.

[0173] In another specific implementation, the flavoring agent comprises a flavoring agent selected from the group consisting of strawberry, orange, lime, tropical fruit, berry mixture and pineapple.

[0174] Phrase flavorings include not only flavoring agents that impart or improve the aroma of food, but also ingredients that impart or improve the taste. The latter may not necessarily have a taste or aroma themselves, but can improve the taste provided by other ingredients such as salt-enhancing ingredients, sweet-enhancing ingredients, umami-enhancing ingredients, bitterness-blocking ingredients, etc.

[0175] In a further embodiment, a suitable sweetening component may be included in the particles described herein. In one particular embodiment, the sweetening component is selected from the group consisting of sugars (e.g., but not limited to sucrose), stevia components (e.g., but not limited to steviol glycosides or rebaudioside A), sodium cyclohexylsulfamate (cyclamate), aspartame, sucralose, sodium saccharin, and acesulfame potassium, or mixtures thereof.

[0176] According to one embodiment, the amount of flavoring agent added is greater than or equal to 13% by weight, particularly greater than 16.5% by weight.

[0177] According to one embodiment, the amount of flavoring agent added is preferably 5 to 25% by weight, more preferably 6 to 17% by weight.

[0178] When added in step a), the amount of flavoring agent is added based on the total weight of the mixture.

[0179] When added in step b), the amount of flavoring agent is added based on the total weight of the molten material.

[0180] For solid flavorings, the addition in step a) is more appropriate, while for liquid flavorings, the addition in step b) is more appropriate.

[0181] According to a specific implementation scheme, the flavoring agent is added in step a).

[0182] According to a specific implementation scheme, the flavoring agent is added in step b).

[0183] The definition of flavoring agent is the same as the definition of flavoring agent particles as described above.

[0184] Step c) pumping the flavored molten mass and pushing the molten mass through a static mixer

[0185] In step c), the flavored molten material is pumped and propelled through a static mixer.

[0186] The pumping step can be performed using a gear pump, preferably a polymer gear pump, which allows the melt to be removed from the extruder and propelled through a static mixer. Gear pumps also prevent overpressure within the extruder.

[0187] Unbound by any theory, static mixers are believed to finely distribute and disperse flavoring droplets within the carrier material. Static mixers also improve heat transfer with the static mixer barrel to prevent melt expansion while maintaining optimal viscosity to promote effective mixing.

[0188] However, the pumping step d can only be performed due to the action of the twin-screw extruder itself.

[0189] Unbound by any theory, it is believed that the combination of a static mixer and a gear pump can improve the favorable loading in the final particles.

[0190] Steps d) and e): Extruding the melt through a die to form an extrudate and cutting or crushing the extrudate.

[0191] In this particular embodiment, the temperature is still above the glass transition temperature of the carrier when the mixture enters the die section of the extruder. The extruder is equipped with a die cutter, so the mixture is cut at the melt temperature. Once cooled to ambient temperature, the cut glassy material does not need to be shaped or dried in a spheroidizer, fluidized bed dryer, or other equipment, unlike other processes that cool the molten carrier before cutting. In this particular embodiment, the ambient air includes cold air.

[0192] In the extrusion process, the mixture is forced through a die with an orifice of a predetermined diameter, which typically ranges from about 0.250 to 10 mm, more particularly from 0.250 to 3 mm, even more particularly from about 0.5 to about 3.0 mm, and more particularly from 0.7 to 3.0 mm. However, much larger die diameters are also possible.

[0193] In one particular embodiment, a Thermo Prism 16mm twin-screw laboratory extruder or a Clextral BC21, equipped with a cutting blade, can be used to granulate the melt at the die exit. In another embodiment, the melt can be extruded, for example, as a filament and cooled, then cut or crushed.

[0194] Typically, an extruder barrel consists of multiple barrel sections, each with independently temperature-controlled components. In one embodiment, the extruder includes 2 to 9 heating and cooling zones with a temperature range of approximately 20 to 120°C.

[0195] A twin-screw extruder consists of numerous screw elements that slide onto splines or shafts. The order and selection of these screw elements, often referred to as the screw configuration, is a crucial consideration for achieving high flavor loadings. An optimized screw configuration is described below and specified from the powder feed end, which is closest to the mechanical drive and continues to the die end, i.e., the product outlet.

[0196] generally:

[0197] (i) The feed zone is located closest to the powder feed end and includes a barrel with a powder feed inlet. It typically consists of a conveying screw element for transferring the powder into the extruder while allowing air to escape counter-currently through the powder feed inlet. The conveying element can have a constant or decreasing pitch. The barrel temperature in this zone is typically controlled between 20°C and 40°C. Liquid can be continuously injected into this zone.

[0198] (ii) The melting zone is located downstream of the feed zone. It typically consists mainly of kneading blocks and conveying elements used to transfer mechanical energy to the product and melt the powder. The kneading blocks are selected to provide sufficient energy to melt the powder without overheating the product. The barrel temperature in this zone is typically controlled between 60°C and 120°C. Liquid is generally not injected into this zone.

[0199] (iii) The mixing zone is located downstream of the melting zone. It consists of kneading blocks and mixing elements that disperse flavoring agents and liquids into the melt while minimizing heat generation. The barrel temperature in this zone is typically controlled between 60°C and 120°C. Liquids can be continuously injected into this zone.

[0200] (iv) The pumping zone is located downstream of the mixing zone. It consists of mixing elements and conveying elements, which generate sufficient pressure to force the melt through the die. The conveying elements may have a constant or decreasing pitch. The barrel temperature in this zone is typically controlled between 60°C and 120°C. Liquid is generally not injected into this zone. According to one embodiment, a gear pump is used in the pumping zone.

[0201] (v) The static mixer zone is located downstream of the pumping zone. It is adjacent to the die head. It consists of multiple precision-engineered devices connected in series for continuous mixing of fluid materials without moving parts. The type, diameter, and number of elements of the static mixer are appropriately adjusted to allow for fine dispersion of oil droplets in the melt while minimizing pressure drop. It is housed in a jacketed enclosure that allows for temperature control between 60 and 120°C.

[0202] The twin-screw rotation speed is optimized to provide sufficient mixing to disperse the flavoring agent in the melt without overheating the product, which would cause the flavoring agent and / or water to evaporate as the melt leaves the extruder die. Specific mechanical energy is monitored and process parameters are adjusted to control energy input.

[0203] Therefore, the method of the present invention requires an extrusion device (e.g., a Clextral BC 21 twin-screw extruder) in which a static mixer and an optional gear pump, preferably a polymer gear pump, are added.

[0204] According to one implementation, the extruder ratio L E / D E Between 20 and 48, preferably between 24 and 36.

[0205] According to one implementation scheme, the ratio L of the static mixer... S / D S Between 6 and 24, preferably between 8 and 16.

[0206] L E / D E and L S / D S The ratio is well known to those skilled in the art.

[0207] L of the extruder E / D E The ratio can be defined as the ratio of the screw's length to its outer diameter.

[0208] L of static mixer S / D S The ratio can be defined as the ratio of the length of a static mixer to its outer diameter.

[0209] According to one embodiment, a gear pump is inserted between the last barrel of the extruder and the static mixer to separate the twin-screw function and the static mixer function.

[0210] According to one embodiment, a static mixer is inserted between the last barrel of the extruder and the template and die assembly.

[0211] As non-limiting examples of static mixers, examples include the KM Thermogenizer mixer, the Primix mixer, and the Sulzer SMX or SMXS types.

[0212] As a non-limiting example of a gear pump, one could cite, for example, Maag or Pumps, Coreau Eprotec melt-X.

[0213] Flavored consumer products

[0214] Furthermore, the present invention relates to a flavored consumer product comprising flavoring agent particles as described above and optional flavoring agent base consumer products.

[0215] Flavored consumer products can be beverages or food products.

[0216] In one particular implementation, flavored consumer products may be suitable for delivering flavor to beverages, liquid dairy products, condiments, baked goods, frostings, baking fillings, confectionery, chewing gum, and other food products.

[0217] In one particular implementation, flavored consumer products are selected from the group consisting of: protein powder, protein drinks, protein bars, meat analogs, seafood analogs, and savory products. Meat analogs may include pork analogs, venison analogs, beef analogs, veal analogs, rabbit analogs, sausage analogs, delimeat analogs, ham analogs, salami analogs, pepperoni analogs, chicken analogs, turkey analogs, goose analogs, pheasant analogs, pigeon analogs, whale analogs, lamb analogs, goat analogs, donkey analogs, and squirrel analogs. Seafood analogs may include fish analogs, scallop analogs, shrimp analogs, crab analogs, shellfish analogs, clam analogs, squid analogs, whelk analogs, and sea pineapple analogs.

[0218] When food products are in the form of granules or powders, dry granules can be easily added by dry mixing. Typical food products are selected from the group consisting of instant soups or sauces, breakfast cereals (oatmeal), milk powder, baby food, powdered beverages, powdered chocolate beverages, spreads, powdered cereal beverages, chewing gum, effervescent tablets, cereal bars, and chocolate bars. Powdered food products or beverages may be intended for consumption after being reconstituted with water, milk, and / or juice or another aqueous liquid.

[0219] Beverages include, but are not limited to, carbonated soft drinks, including cola, lemon-lime, root beer, strong citrus (“refreshing”), fruit-flavored and creamy sodas; powdered soft drinks, and liquid concentrates such as fountain syrup and cordials; coffee and coffee-based beverages, coffee substitutes, and cereal beverages; tea, including dry blends and ready-to-drink teas (herbal and leaf-based); fruit and vegetable juices and flavored fruit juices, as well as fruit juice drinks, nectars, concentrates, punch, and various fruit drinks (“ades”); carbonated and non-carbonated sweetened and flavored water; sports / energy / health drinks; alcoholic beverages and non-alcoholic and other low-alcohol products, including beer and malt beverages, cider and wine (non-carbonated, effervescent, fortified wines and wine-based fruit juices). Other beverages that have undergone heat processing (soaking, pasteurization, ultra-high temperature, electric heating or commercial aseptic sterilization) and hot-filled packaging; and cold-filled products made by filtration or other preservation techniques.

[0220] Liquid dairy products include, but are not limited to, non-frozen, partially frozen, and frozen liquid dairy products, such as milk, ice cream, sorbet, and yogurt. Condiments include, but are not limited to, ketchup, mayonnaise, salad dressing, Worcestershire sauce, fruit sauces, chocolate sauce, tomato ketchup, hot sauce, and mustard.

[0221] Baked goods include, but are not limited to, cakes, cookies, pastries, bread, and donuts.

[0222] Baking fillings include, but are not limited to, low or neutral pH fillings, high, medium or low solids fillings, fruit or milk-based fillings (pudding or mousse type), hot or cold supplementary fillings, and defatted to full-fat fillings.

[0223] Suitable flavoring bases for consumer products can be any food base, such as food or beverage. Suitable food bases, such as food or beverage, can be fried or non-fried, frozen or non-frozen, low-fat or non-low-fat, impregnated, crushed, refrigerated, dehydrated, ready-to-eat, canned, reconstituted, distilled, or preserved. Typical examples of such food bases include:

[0224] - Seasonings or condiments, such as stock, savory cubes, powder mixtures, flavored oils, sauces (such as relish, barbecue sauce, dressing, gravy, or sweet and / or sour sauces), salad dressings, or mayonnaise;

[0225] - Meat products, such as poultry, beef or pork products, seafood, fish paste or fish sausages;

[0226] - Soup, such as clear soup, cream soup, chicken soup or beef soup or tomato soup or asparagus soup;

[0227] - Carbohydrate products, such as instant noodles, rice, pasta, potato chips or French fries, noodles, pizza, tortillas, and wraps;

[0228] - Dairy or fat products, such as spreads, cheese, regular or low-fat margarine, butter / margarine blends, butter, peanut butter, shortening, processed or flavored cheese;

[0229] - Savory products, such as snacks, biscuits (like potato chips or French fries) or egg products, potato / corn chips, microwave popcorn, nuts, pretzels, rice cakes, rice cakes, etc.;

[0230] -Imitation products, such as dairy products (e.g., modified cheese made from oils, fats and thickeners) or seafood or meat (e.g., vegetarian meat substitutes, vegetarian burgers) or similar; or "pet or animal food".

[0231] Examples

[0232] The invention will now be described in more detail through the following embodiments.

[0233] Example 1: Flavoring granules according to the present invention

[0234] Uses a gear pump and L S / D S BC-21 co-rotating twin-screw extruder with a static mixer ratio of 1:2 (Clextral, Firminy France, L) E / D E =32) Encapsulate the citrus flavoring agent into solid granule form.

[0235] The static mixer is inserted between the last barrel and the die of the extruder, while the gear pump is inserted between the last barrel and the static mixer of the extruder.

[0236] Blends are prepared by mixing the following components:

[0237]

[0238] 1) (Ingredion)

[0239] 2) (Roquettes Frères)

[0240] 3) DATEM

[0241] The extruder consists of nine barrels with independent temperature control. The mixture is fed into the extruder at a flow rate of 15 kg / hr. The barrel temperature range from 20 to 120 °C from the feeder to the die end. The screw speed is maintained at 600 rpm. The melt is extruded through a die with an equivalent diameter orifice of 2.0 mm. The die temperature is set to 95 °C. After establishing steady-state extrusion conditions, the wire exiting the die is cut by rotating a cutting blade / knife. The uniform extruded pellets exhibit a glass transition temperature of 42.5 °C, characterized by differential scanning calorimetry (DSC, Mettler Toledo). An oil content of 14.0 wt% is obtained in the extruded pellets with an oil retention of 84%. Oil retention is expressed as the ratio of the retained oil content to the theoretical oil content.

[0242] Comparative Example 2: Flavoring Granules

[0243] Except for the absence of a static mixer and gear pump, the flavoring particles were prepared according to the same method defined in Example 1.

[0244] The obtained particles showed an oil loading of only 8.8%.

Claims

1. A particle comprising: -Flavoring agents, and -Carrier material, Its characteristics are: The carrier material contains at least one modified starch and at least one hydrolyzed starch. This modified starch is neither agglomerated nor compressed. • The DE of this hydrolyzed starch is greater than 6DE. Based on the total weight of the granules, the granules contain greater than or equal to 13% by weight of flavoring agent, and • Based on the total weight of the carrier material, the amount of modified starch used is 30 to 49% by weight. The particles are prepared by the following method, which includes the following steps: a) Mixing at least one carrier material and a plasticizer, preferably water, to form a mixture; b) Heating the mixture at a temperature sufficient to form a molten substance; c) Pump the molten material and push it through a static mixer; d) Extruding the melt through a die to form an extrudate; e) Cut or crush the extrudate to form extruded pellets. The flavoring agent is added to the mixture in step a) and / or the molten material in step b); The pumping step in step c) is performed using a gear pump; The ratio of extruders L E / D E Between 20 and 48, the L of the extruder E / D E The ratio is defined as the ratio of the screw's length to its outer diameter; and The amount of this flavoring agent added is greater than or equal to 13% by weight.

2. The particles according to claim 1, wherein the carrier material does not contain yeast.

3. The granules according to claim 1 or 2, wherein the hydrolyzed starch is selected from the group consisting of maltodextrin, dextrin, corn syrup and mixtures thereof.

4. The particles according to claims 1 to 3, wherein the carrier material is a mixture of modified starch and at least one maltodextrin, wherein the DE of the maltodextrin is between 10 and 20 DE.

5. The particles according to claims 1 to 3, wherein the carrier material is a mixture of modified starch and at least one maltodextrin, wherein the DE of the maltodextrin is between 17 and 20 DE.

6. The particles according to any one of the preceding claims, wherein the amount of modified starch used is 30 to 40% by weight based on the total weight of the carrier material, and wherein the amount of hydrolyzed starch used is 60 to 70% by weight.

7. The particles according to any one of the preceding claims, wherein the carrier material does not contain maltodextrin with a DE less than or equal to 6DE.

8. The particles according to any one of the preceding claims, wherein the particles contain more than 15% by weight of a flavoring agent.

9. The particles according to any one of the preceding claims, wherein the carrier material comprises additional carbohydrates selected from the group consisting of sucrose, glucose, lactose, maltose, fructose, ribose, dextrose, isomaltitol, sorbitol, glucose syrup, mannitol, xylitol, lactitol, maltitol, pentitol, arabinose, pentose, xylose, galactose, trehalose, and mixtures thereof.

10. The particles according to any one of the preceding claims, wherein the carrier material comprises: -30% to 40% modified starch, and -60% to 70% maltodextrin with 17 to 20 DE.

11. A method for preparing extruded granules, comprising the following steps: a) Mixing at least one carrier material and a plasticizer, preferably water, to form a mixture; b) Heating the mixture at a temperature sufficient to form a molten substance; c) Pump the molten material and push it through a static mixer; d) Extruding the melt through a die to form an extrudate; e) Cut or crush the extrudate to form extruded pellets. The flavoring agent is added to the mixture in step a) and / or the molten material in step b); The pumping step in step c) is performed using a gear pump; The ratio of extruders L E / D E Between 20 and 48, the L of the extruder E / D E The ratio is defined as the ratio of the screw's length to its outer diameter; and The amount of this flavoring agent added is greater than or equal to 13% by weight.

12. The method of claim 11, wherein the amount of flavoring agent added is 15 to 25% by weight.

13. A flavored consumer product comprising flavoring particles as described in any one of claims 1 to 10 and optionally flavor base consumer products.

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