Flavor nanoemulsions for beverage and personal care applications

Abstract

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

Description

Technical Field

[0001] The present disclosure relates to a flavor nanoemulsion comprising a surfactant system containing fatty acid polyglycerol esters (PGE), a nonpolar phase containing a flavor oil, and a polar phase, and not containing polyoxyethylene sorbitan fatty acid esters. The present disclosure further relates to a flavored beverage containing the flavor nanoemulsion according to the present invention.

[0002] Background Art In beverage applications, flavor compositions are desirable.

[0003] Flavor compositions are often in the form of emulsions comprising a polar phase, an oil phase, and a surfactant system. The aqueous phase typically contains water and / or one or more polar co-solvents and additional components. The oil phase is typically dispersed within the aqueous phase, thereby forming an oil-in-water emulsion. The dispersed oil phase typically contains flavor oil(s) and optional additional lipophilic components.

[0004] Such flavor emulsions must meet a range of requirements. First, they should exhibit specific stability over a wide range of temperatures and storage conditions, both in concentrated and diluted forms, i.e., within beverages or personal care products. Further, the flavor composition should be clear in appearance after dilution, i.e., within the beverage.

[0005] Furthermore, for universal applicability, flavor emulsions should also be stable in beverages exhibiting acidic pH levels, similar to alcoholic beverages. However, many known flavor emulsions are not very stable in acidic and / or alcoholic beverages, and in some instances, the surfactant systems used may not be stable under acidic conditions or in the presence of ethanol.

[0006] For use in beverages, the flavor emulsion must also be able to carry a sufficient amount of flavor oil without showing any drawbacks with respect to stability or appearance. The specific proportion of flavor oil in the flavor emulsion is necessary to effectively provide flavor to the beverage.

[0007] The flavor emulsion can be in the form of a microemulsion or a nanoemulsion. The energy input required to produce a microemulsion is low, and a higher oil load is often possible in a microemulsion compared to a nanoemulsion. However, the main drawback of a flavor microemulsion is that it is typically very sensitive to changes in composition, that is, the formulation of the microemulsion often needs to be tailored for each individual type of flavor oil incorporated into the flavor microemulsion. This is not only cumbersome but also a major challenge for industrial-scale production. Therefore, a flavor emulsion formulation that is less dependent on or even independent of the individual flavor oils used is desirable, which would be particularly useful for industrial-scale production.

[0008] Furthermore, in a microemulsion, a large amount of water-soluble and hydrophilic surfactants are often required, which can cause foaming problems during beverage production using such microemulsions.

[0009] The present invention provides a solution for the above advantages and a solution for overcoming one or more of the above drawbacks associated with known flavor emulsions.

[0010] Summary of the Invention In a first aspect, the present disclosure is a surfactant system comprising polyglycerol ester of fatty acid (PGE), a non-polar phase comprising flavor oil, and a polar phase, a flavor nanoemulsion comprising: Relates to a flavor nanoemulsion that does not contain polyoxyethylene sorbitan fatty acid ester.

[0011] In a second aspect, the present disclosure relates to a flavored beverage comprising the flavor nanoemulsion described herein.

[0012] Mode for Carrying Out the Invention Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this specification pertains.

[0013] As used herein, unless otherwise specified, the terms "about" or "approximately" mean an acceptable error of a particular value determined by one of ordinary skill in the art and depend in part on how the value is measured or determined. In certain embodiments, the term "about" or "approximately" means within 1, 2, 3, or 4 standard deviations. In certain embodiments, the term "about" or "approximately" means within 50%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.05% of a given value or range.

[0014] Also, it should be understood that any numerical range recited herein is intended to include all sub-ranges subsumed therein. For example, the range "1 to 10" is intended to include all sub-ranges between and including the recited minimum value 1 and the recited maximum value 10, i.e., all sub-ranges having a minimum value of 1 or more and a maximum value of 10 or less. Since the disclosed numerical ranges are continuous, they include all values between the minimum and maximum values. Unless otherwise specified, the various numerical ranges specified in this application are approximate values.

[0015] Compositions and / or methods are described using the terms "comprising", "containing", or "including" various components or steps, but the compositions and / or methods can also "consist essentially of" or "consist of" various components, substances, and steps. As used herein, the term "consisting essentially of" should be interpreted to mean including the recited components, substances, or steps, and such additional components, substances, or steps that do not substantially affect the basic and novel characteristics of the composition or method. In some embodiments, a composition according to an embodiment of the present disclosure that "consists essentially of" the recited components or substances does not include additional components or substances that change the basic and novel characteristics of the composition. As used herein, the term "consisting of" is interpreted to mean including only the recited components, substances, or steps.

[0016] If there is a conflict in the use of a word or term in this specification and one or more patents or other documents that may be incorporated herein by reference, the definition consistent with this specification should be adopted.

[0017] In a first aspect, the present disclosure relates to a surfactant system comprising a polyglycerol fatty acid ester (PGE), a non-polar phase comprising a flavor oil, and a polar phase, a flavor nanoemulsion comprising: a flavor nanoemulsion that does not contain a polyoxyethylene sorbitan fatty acid ester.

[0018] An emulsion is a mixture of two liquids that are immiscible due to their different polarities (hydrophobic versus hydrophilic). In an emulsion, one liquid (the dispersed phase or internal phase) is dispersed in another liquid (the external phase or continuous phase). Thus, the nonpolar phase may be dispersed within the polar phase, or the polar phase may be dispersed within the nonpolar phase.

[0019] In certain embodiments, the nonpolar phase is dispersed within the polar phase. In another particular embodiment, the polar phase is dispersed within the nonpolar phase. Typically, the nonpolar phase is dispersed within the polar phase.

[0020] Double emulsions having three distinct phases, such as water - oil - water (WOW) emulsions and the opposite oil - water - oil (OWO) emulsions, are known. With respect to the WOW type, the three distinct phases consist of polar phase droplets dispersed in a nonpolar phase, which is then encapsulated in a continuous polar phase. Such emulsions are not contemplated in the present disclosure. Thus, the emulsions of the present disclosure are not double emulsions, i.e., the emulsions of the present disclosure are neither water - oil - water (WOW) emulsions nor oil - water - oil (OWO) emulsions. In one embodiment, the nonpolar phase is dispersed within the polar phase and the nonpolar phase does not contain the polar phase. In another embodiment, the polar phase is dispersed within the nonpolar phase and the polar phase does not contain the nonpolar phase. Typically, the nonpolar phase is dispersed within the polar phase and the nonpolar phase does not contain the polar phase.

[0021] Unless otherwise specified, the phrase "does not contain" means no external addition of the material immediately following that phrase and no detectable amount of the material observable by analytical techniques known to those skilled in the art, such as gas or liquid chromatography, spectrophotometry, optical microscopy, etc.

[0022] According to the present disclosure, the emulsion is a nanoemulsion. In contrast to microemulsions, nanoemulsions are typically prepared by high - energy input such as high - pressure homogenization to break large droplets into small droplets.

[0023] The droplet size, measured as the intensity-weighted mean hydrodynamic diameter (Z-average) of the oil droplets in the nanoemulsion, is less than 500 nm, typically less than 200 nm.

[0024] In certain embodiments, the intensity-weighted mean hydrodynamic diameter (Z-average) of the oil droplets in the nanoemulsion is from 50 to 150 nm, typically from 70 to 120 nm. The droplet size can be measured using equipment and methods known to those skilled in the art, for example, using a Zetasizer nano ZS (Malvern Instruments Limited, Worcs, UK).

[0025] According to the present disclosure, the flavor nanoemulsion does not contain polyoxyethylene sorbitan fatty acid esters. Polyoxyethylene sorbitan fatty acid esters are typically nonionic surfactants obtained by the reaction of ethylene oxide and sorbitan fatty acid esters. Such polyoxyethylene sorbitan fatty acid esters are not contemplated in the present disclosure.

[0026] A surfactant system is necessary to obtain a nanoemulsion that is stable for at least a certain period. Surfactants (emulsifiers) exhibit amphiphilicity, which means they contain both a hydrophobic part and a hydrophilic part. Based on these structural characteristics, surfactants are surface-active and can reduce the interfacial tension between the polar and nonpolar phases, thus enabling the stabilization of the emulsion.

[0027] According to the present invention, the surfactant system comprises polyglycerol esters of fatty acids (PGE). In one embodiment, the surfactant system consists of polyglycerol esters of fatty acids (PGE).

[0028] In one embodiment, the polyglycerol esters of fatty acids have a degree of polymerization of 2 to 10 glycerol units.

[0029] In one embodiment, the fatty acid in the polyglycerol ester has 12 to 18 carbon atoms. Typically, the number of carbon atoms is 16 to 18, and more typically the number of carbon atoms is 18.

[0030] In certain embodiments, the fatty acid in the polyglycerol ester is a saturated fatty acid. Typically, the saturated fatty acid is selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, or any mixture thereof. More typically, the fatty acid is stearic acid.

[0031] In certain embodiments, the fatty acid in the polyglycerol ester is an unsaturated fatty acid. Typically, the unsaturated fatty acid is selected from the group consisting of oleic acid, linoleic acid, and linolenic acid. More typically, the unsaturated fatty acid is oleic acid.

[0032] In certain embodiments, the fatty acid polyglycerol ester (PGE) is selected from the group consisting of triglyceryl monostearate, hexaglycerol pentastearate, hexaglycerol tristearate, tetraglycerol monooleate, decaglycerol monooleate, and any mixture thereof. In certain embodiments, the fatty acid polyglycerol ester (PGE) is decaglycerol monooleate.

[0033] The HLB value of the fatty acid polyglycerol ester (PGE) used in accordance with the present disclosure is not particularly limited. However, in one embodiment, the fatty acid polyglycerol ester (PGE) has an HLB value of less than 16.

[0034] The amount of the fatty acid polyglycerol ester (PGE) in the flavor composition described herein is not particularly limited. However, good results are obtained when the nanoemulsion contains the fatty acid polyglycerol ester (PGE) in an amount of 1 to 20% by weight, typically 6 to 16% by weight, based on the total weight of the nanoemulsion.

[0035] In some embodiments, the surfactant system may include surfactants other than fatty acid polyglycerol esters (PGE). However, some surfactants such as sugar esters are not contemplated. Thus, in some embodiments, the surfactant system does not include sugar esters such as sucrose esters selected from the group consisting of sucrose mono- and dimyristate, sucrose acetate isobutyrate, sucrose laurate, sucrose monolaurate, sucrose palmitate, sucrose monopalmitate, and combinations thereof.

[0036] The nanoemulsion according to the present disclosure includes a nonpolar phase containing a flavor oil.

[0037] As used herein, "nonpolar phase" should be understood to include the total amount of hydrophobic compounds in the nanoemulsion according to the present disclosure.

[0038] In some embodiments, the nonpolar phase is present in the nanoemulsion in an amount of 0.5 to 30% by weight, typically 10 to 25% by weight, based on the total weight of the nanoemulsion.

[0039] According to the present disclosure, the nonpolar phase includes a flavor oil. In one embodiment, the nonpolar phase consists of a flavor oil.

[0040] As used herein, "flavor oil" means a flavor component currently used in the preparation of a flavor formulation, or a mixture of flavor components, solvents or adjuvants, i.e., a specific mixture of components intended to be added to a composition to impart, improve or modify its sensory properties, particularly its flavor and / or taste. Flavor modifiers are also included in the above definition. Flavor components are well known to those skilled in the art, and their properties are not warranted to be described in detail herein, nor are they exhaustive in any case. A flavorist with ordinary skills can select them based on his general knowledge according to the intended use or application and the sensory effects desired to be achieved. Many of these flavor components are listed in references such as the book by S. Arctander, Perfume and Flavor Chemicals, 1969, Montclair, N.J., USA, or its more recent version, or other works of a similar nature such as Fenaroli’s Handbook of Flavor Ingredients, 1975, CRC Press or Synthetic Food Adjuncts, 1947 (M.B. Jacobs, Van Nostrand Co., Inc.). Solvents and adjuvants, or current uses for the preparation of flavor formulations, are also well known in the art.

[0041] In certain embodiments, the flavor oil is selected from the group consisting of limonene, orange oil, lemon oil, grapefruit oil, lime oil, calamansi oil, and any mixture thereof.

[0042] In certain embodiments, the flavor oil contains limonene. Typically, the flavor oil consists of limonene.

[0043] In certain embodiments, the flavor oil contains orange oil. Typically, the flavor oil consists of orange oil.

[0044] In certain embodiments, the flavor oil contains lemon oil. Typically, the flavor oil consists of lemon oil.

[0045] In certain embodiments, the flavor oil comprises grapefruit oil. Typically, the flavor oil consists of grapefruit oil.

[0046] In certain embodiments, the flavor oil comprises lime oil. Typically, the flavor oil consists of lime oil.

[0047] In certain embodiments, the flavor oil comprises calamansi oil. Typically, the flavor oil consists of calamansi oil.

[0048] In certain embodiments, the flavor oil comprises lemon oil, grapefruit oil, lime oil, and calamansi oil. Typically, the flavor oil consists of lemon oil, grapefruit oil, lime oil, and calamansi oil.

[0049] In one embodiment, the nanoemulsion comprises flavor oil in an amount of 0.5 to 30 wt%, typically 5 to 25 wt%, more typically 5 to 15 wt% based on the total weight of the nanoemulsion.

[0050] The nonpolar phase may further comprise one or more other active ingredients selected from oil-soluble pharmaceutical ingredients, oil-soluble nutritional supplement ingredients (e.g., oil-soluble vitamins), oil-soluble colorants, oil-soluble antimicrobial ingredients, oil-soluble antifoaming agents, oil-soluble antioxidants such as vitamin E, mouthfeel modifiers, taste modifiers, or any combination thereof.

[0051] Useful taste modifiers include, but are not limited to, acid masks, beer hops, cooling agents, hot taste substances, sweetness enhancers, salt enhancers, salivary secretion inducers, substances that cause warmth or tingling sensations, and any combination thereof.

[0052] Suitable cooling agents include, but are not limited to: 2-Methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one (FEMA 4970), 2-(4-Methylphenoxy)-N-(1H-pyrazol-5-yl)-N-(2-thienylmethyl)acetamide, 2-Isopropyl-N,2,3-trimethylbutyramide (WS-23, FEMA 3804), N-Ethyl-p-menthane-3-carboxamide (WS-3, FEMA 3455), Ethyl 3-(p-menthane-3-carboxamido)acetate (WS-5, FEMA 4309), (1R,2S,5R)-N-(4-Methoxyphenyl)-p-menthanecarboxamide (WS-12, FEMA 4681), N-Ethyl-2,2-diisopropylbutanamide (WS-27, FEMA 4557), N-Cyclopropyl-5-methyl-2-isopropylcyclohexanecarboxamide (WS-116. FEMA 4693), N-(1,1-Dimethyl-2-hydroxyethyl)-2,2-diethylbutanamide (FEMA 4603), Menthyloxyethanol (FEMA 4154), N-(4-Cyanomethylphenyl)-p-menthanecarboxamide (FEMA 4496), N-(2-(Pyridin-2-yl)ethyl)-3-p-menthanecarboxamide (FEMA 4549), N-(2-Hydroxyethyl)-2-isopropyl-2,3-dimethylbutanamide (FEMA 4602) (2S,5R)-N-[4-(2-Amino-2-oxoethyl)phenyl]-p-menthanecarboxamide (FEMA 4684), N-Cyclopropyl-5-methyl-2-isopropylcyclohexanecarboncarboxamide (FEMA 4693), 2-[(2-p-Menthoxy)ethoxy]ethanol (FEMA 4718), 2,6-Diethyl-5-isopropyl-2-methyltetrahydropyran (FEMA 4680), trans-4-tert-Butylcyclohexanol (FEMA 4724), 2-(p-Tolyloxy)-N-(1H-pyrazol-5-yl)-N-((thiophen-2-yl)methyl)acetamide (FEMA 4809), Menthone glycerol ketal (FEMA 3807), L-Mentyl lactate (FEMA 3748), (-)-Menthyloxypropane-1,2-diol, 3-(L-Menthyloxy)-2-methylpropane-1,2-diol (FEMA 3849), Isopulegol, (+)-cis&(-)-trans p-Menthan-3,8-diol, ratio approximately 62:38 (FEMA 4053), 2,3-Dihydroxy-p-menthane, 3,3,5-Trimethylcyclohexanone glycerol ketal, Mentyl pyrrolidone carboxylate, (1R,3R,4S)-3-Mentyl-3,6-dioxaheptanoate, (1R,2S,5R)-3-Mentyl methoxyacetate, (1R,2S,5R)-3-Mentyl 3,6,9-trioxadecanoate, (1R,2S,5R)-3-Mentyl (2-hydroxyethoxy)acetate, (1R,2S,5R)-Mentyl 11-hydroxy-3,6,9-trioxaundecanoate, Cubebol (FEMA 4497), N-(4-Cyanomethylphenyl)p-menthane carboxamide (FEMA 4496), 2-Isopropyl-5-methylcyclohexyl 4-(dimethylamino)-4-oxobutanoate (FEMA 4230), N-(4-Cyanomethylphenyl)p-menthane carboxamide (FEMA 4496), N-(2-Pyridin-2-ylethyl)p-menthane carboxamide (FEMA 4549), 6-Isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one (FEMA 4285), N-Benzol[l,3]dioxol-5-yl-3-p-menthanecarboxamide, N-(1-Isopropyl-1,2-dimethylpropyl)-1,3-benzodioxole-5-carboxamide, N-(R)-2-Oxotetrahydrofuran-3-yl-(1R,2S,5R)-p-menthane-3-carboxamide, mixture of 2,2,5,6,6-pentamethyl-2,3,6,6a-tetrahydropentalene-3a(1H)-ol and 5-(2-hydroxy-2-methylpropyl)-3,4,4-trimethylcyclopent-2-en-1-one, (2S,5R)-2-Isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, (1S,2S,5R)-N-(4-(Cyanomethyl)phenyl)-2-isopropyl-5-methylcyclohexanecarboxamide, 1 / 7-Isopropyl-4 / 5-methyl-bicyclo[2.2.2]oct-5-ene derivative, 4-Methoxy-N-phenyl-N-[2-(pyridin-2-yl)ethyl]benzamide, 4-Methoxy-N-phenyl-N-[2-(pyridin-2-yl)ethyl]benzenesulfonamide, 4-Chloro-N-phenyl-N-[2-(pyridin-2-yl)ethyl]benzenesulfonamide, 4-Cyano-N-phenyl-N-[2-(pyridin-2-yl)ethyl]benzenesulfonamide, 4-((Benzhydrylamino)methyl)-2-methoxyphenol, 4-((Bis(4-methoxyphenyl)-methylamino)-methyl)-2-methoxyphenol, 4-((1,2-Diphenylethylamino)methyl)-2-methoxyphenol, 4-((Benzhydryloxy)methyl)-2-methoxyphenol, 4-((9H-Fluoren-9-ylamino)methyl)-2-methoxyphenol, 4-((Diphenylhydriloamino)methyl)-2-ethoxyphenol, 1-(4-methoxyphenyl)-2-(1-methyl-1H-benzo[d]imidazol-2-yl)vinyl 4-methoxybenzoate, 2-(1-isopropyl-6-methyl-1H-benzo[d]imidazol-2-yl)-1-(4-methoxyphenyl)vinyl 4-methoxybenzoate, (Z)-2-(1-isopropyl-5-methyl-1H-benzo[d]imidazol-2-yl)-1-(4-methoxy-phenyl)vinyl-4-methoxybenzoate, 3-alkyl-p-methan-3-ol derivatives, Fenchthiol, D-borneol, L-borneol, exo-norbornenol, 2-methylisoborneol, 2-ethylfenchthiol, 2-methylborneol, cis-pinan-2-ol, verbenol, or esters of isoborneol, Menthyloxamate derivatives, Mentyl 3-oxocarboxylic acid esters, N-α-(Menthylcarbonyl)amino acid amides, (-)-(1R,2R,4S)-Dihydroumbellol, p-Menthanalkyloxyamides, A mixture of 3-menthoxy-1-propanol and 1-menthoxy-2-propanol, 1-(2-hydroxyphenyl)-4-(2-nitrophenyl)-1,2,3,6-tetrahydropyrimidin-2-one, 4-Methyl-3-(1-pyrrolidinyl)-2[5H]-furanone, Their derivatives and their combinations.

[0053] Exemplary taste modifiers include, but are not limited to, coconut oil, coconut milk with or without sugar, vanilla; medium-chain monoglycerides, diglycerides, and triglycerides; and any combination thereof.

[0054] The nanoemulsion according to the present disclosure includes a polar phase.

[0055] As used herein, "polar phase" should be understood to include the total amount of hydrophilic compounds in the nanoemulsion according to the present invention.

[0056] In one embodiment, the polar phase includes water. In another embodiment, the nanoemulsion includes water in an amount of 20 to 85% by weight, typically 30 to 80% by weight, based on the total weight of the nanoemulsion.

[0057] The polar phase may further include one or more additives suitable for use in the flavor nanoemulsion, typically ingestible additives. Exemplary additives include, but are not limited to, salts, sugar alcohols, saccharides, and the like.

[0058] In one embodiment, the polar phase includes a salt, typically an alkali metal salt, more typically sodium chloride.

[0059] In one embodiment, the polar phase includes a sugar alcohol selected from the group consisting of xylitol, sorbitol, mannitol, maltitol, inositol, allitol, altritol, dulcitol, galactitol, glucitol, hexitol, iditol, pentitol, ribitol, erythritol, and mixtures thereof.

[0060] In one embodiment, the polar phase includes saccharides, typically monosaccharides, disaccharides, or polysaccharides.

[0061] In one embodiment, the polar phase includes a monosaccharide selected from the group consisting of glucose, fructose, ribose, xylose, mannose, and mixtures thereof.

[0062] In another embodiment, the polar phase includes a disaccharide selected from the group consisting of sucrose, lactose, maltose, and mixtures thereof.

[0063] In certain embodiments, the polar phase comprises a polar non-aqueous solvent.

[0064] As used herein, "polar non-aqueous solvent" should be understood to be a polar (hydrophilic) solvent that is not water.

[0065] In one embodiment, the polar non-aqueous solvent is a food solvent suitable for use in food compositions. In some embodiments, the polar non-aqueous solvent is a food solvent suitable for use in food compositions in combination with flavor components.

[0066] In one embodiment, the polar phase comprises a non-aqueous solvent selected from the group consisting of glycerol, propylene glycol, benzyl alcohol, ethanol, propanol, isopropanol, 1,3-propanediol, butanol, butylene glycol, hexylene glycol, dipropylene glycol, ethoxydiglycol, triacetin, and any mixture thereof. Typically, the polar non-aqueous solvent is glycerol. In one embodiment, the polar phase comprises glycerol.

[0067] In some embodiments, the non-aqueous solvent does not contain ethanol and is selected from the group consisting of glycerol, propylene glycol, benzyl alcohol, propanol, isopropanol, 1,3-propanediol, butanol, butylene glycol, hexylene glycol, dipropylene glycol, ethoxydiglycol, triacetin, and any mixture thereof.

[0068] In one embodiment, the nanoemulsion comprises glycerol in an amount of 0.1 to 70 wt%, typically 1 to 40 wt%, more typically 30 to 40 wt%, based on the total weight of the nanoemulsion. In some embodiments, the nanoemulsion comprises glycerol in an amount of 0.1 to 35 wt%, typically 1 to 35 wt%, more typically 30 to 35 wt%, based on the total weight of the nanoemulsion.

[0069] In one embodiment, the mass ratio of glycerol to fatty acid polyglycerol ester (PGE) is from 20:1 to 1:20, typically from 10:1 to 1:10, more typically from 5:1 to 1:5.

[0070] In certain embodiments, the polar phase comprises water and a non-aqueous solvent, and the non-aqueous solvent is selected from the group consisting of glycerol, propylene glycol, benzyl alcohol, ethanol, propanol, isopropanol, 1,3-propanediol, butanol, butylene glycol, hexylene glycol, dipropylene glycol, ethoxydiglycol, triacetylene, and any mixture thereof. Typically, the polar phase comprises water and glycerol. In one embodiment, the polar phase consists of water and glycerol.

[0071] In certain embodiments, the nanoemulsion is clear in appearance, i.e., a clear composition. Compositions having an NTU value of less than 10 are considered to have a clear appearance.

[0072] The flavor nanoemulsion described herein may be obtained using methods known to those skilled in the art. In a suitable method, the nanoemulsion according to the present disclosure may be obtained by a method comprising mixing a non-polar phase containing a flavor oil and a polar phase in the presence of a surfactant system containing a fatty acid polyglycerol ester (PGE).

[0073] In one embodiment, the fatty acid polyglycerol ester is added to a polar phase that typically contains water and more typically contains water and glycerol, before the mixing of the polar phase and the non-polar phase. Typically, the polar phase is blended with the fatty acid polyglycerol ester at a temperature of 20-25 °C (room temperature) before being mixed with the non-polar phase.

[0074] In one embodiment, the mixing of the non-polar phase and the polar phase is carried out by using a high-speed homogenizer at 1000 rpm to 25000 rpm, typically 8000 rpm to 12000 rpm, more typically 10000 rpm. In some embodiments, the high-speed homogenization is carried out for 1 to 10 minutes (min), typically 5 minutes (min). Typically, IKA, T25 Digital Ultra Turrax (registered trademark) (Germany) is used as the high-speed homogenizer.

[0075] In one embodiment, after the high-speed homogenization as described above, a high-pressure homogenization step follows. Typically, the high-pressure homogenization is carried out at 50 / 450 bar using a two-stage high-pressure homogenizer. Typically, the high-pressure homogenization is carried out continuously three times. In one embodiment, the high-pressure homogenizer used is a SPXFLOW, APV-1000 lab homogenizer (US).

[0076] In a second aspect, the present disclosure relates to a flavored beverage comprising the flavored nanoemulsion described herein.

[0077] The term "flavored beverage" includes flavored sodas and cream sodas, powdered soft drinks, and liquid concentrates such as fountain syrups and cordials; coffee and coffee-based beverages, coffee substitutes and cereal-based beverages; dry mix products and ready-to-drink teas (herb and tea leaf-based); fruit and vegetable juices and juice-flavored beverages, as well as juice drinks, nectars, concentrates, punches and "ades"; carbonated and still sweetened and flavored waters; sports / energy / health beverages; alcoholic beverages + alcohol-free and other low-alcohol products including beer and malt beverages, ciders, and wines (still, sparkling, fortified wines and wine coolers); other heat-processed beverages (infused, pasteurized, ultra-high temperature, ohmic heating or commercially available aseptic sterilization) and hot-filled packaging; and cold-filled products manufactured by filtration or other preservation techniques.

[0078] When the nanoemulsion of the present disclosure is used in the preparation of a flavored beverage, the compounds included in the composition must be selected to be suitable for human consumption. For example, the above polar non-aqueous solvents must be selected to be suitable for human consumption. Therefore, butylene glycol and hexylene glycol should not be present in the nanoemulsion according to the present invention used in the preparation of flavored beverages.

[0079] In one embodiment, the flavored beverage contains the nanoemulsion described herein in an amount of 0.001 to 5% by weight, typically 0.005 to 0.2% by weight, more typically 0.01 to 0.1% by weight, based on the total weight of the flavored beverage.

[0080] The flavored beverage may be an alcoholic beverage or a non-alcoholic beverage. In one embodiment, the beverage is an alcoholic beverage. Typically, the alcoholic beverage contains ethanol in an amount of 1 to 15% by weight, more typically 3 to 12% by weight.

[0081] Since the nanoemulsion of the present invention exhibits sufficient stability under acidic conditions, it can also be present in beverages showing a low pH value. In one embodiment, the flavored beverage shows an acidic pH value. In a particular embodiment, the flavored beverage shows a pH value of less than 4, typically less than 3, and more typically the beverage has a pH value of 2.8.

[0082] In one embodiment of the flavored beverage, the flavor oil is present in the beverage in an amount of 0.001 to 0.5% by weight, typically 0.005 to 0.02% by weight, based on the total weight of the beverage.

[0083] In one embodiment of the flavored beverage, the fatty acid polyglycerol ester (PGE) is present in the beverage in an amount of 0.0005 to 0.5% by weight, typically 0.0007 to 0.004% by weight, based on the total weight of the beverage.

[0084] In one embodiment of the flavored beverage, water is present in the beverage in an amount of 50 to 98% by weight, based on the total weight of the beverage. In the case of acidic beverages, water is typically present in the acidic beverage in an amount of 85 to 95% by weight, based on the total weight of the beverage. In the case of alcoholic beverages, water is typically present in the alcoholic beverage in an amount of 50 to 60% by weight, based on the total weight of the beverage.

[0085] The flavored beverage may further contain one or more food additives. Exemplary additives include, but are not limited to, sweeteners including natural and artificial sweeteners such as sugar, acesulfame K, aspartame, dextrose, erythritol, fructose, lactose, maltodextrin, mannitol, sodium cyclamate, sodium saccharin, sorbitol, sucralose, xylitol; preservatives such as calcium propionate, calcium sorbate, potassium sorbate, sodium benzoate, sodium metabisulfite, sorbic acid, trisodium citrate dihydrate; antioxidants such as ascorbic acid (vitamin C), erythorbic acid, monopropylene glycol, sodium ascorbate, sodium erythorbate; pH adjusters such as citric acid, malic acid; weighting agents such as brominated vegetable oil, rosin ester, and especially ester gum; and colorings including natural and artificial colorings.

[0086] In one embodiment, sugar is present in the beverage in an amount of 2 to 40% by weight, typically 6 to 27% by weight, based on the total weight of the beverage.

[0087] In one embodiment, citric acid is present in the beverage in an amount of 0.1 to 3% by weight, typically 0.3 to 1.5% by weight, based on the total weight of the beverage.

[0088] In one embodiment, vitamin C is present in the beverage in an amount of 0.0001 to 1% by weight, typically 0.0002 to 0.01% by weight, based on the total weight of the beverage.

[0089] In one embodiment of trisodium citrate dihydrate, water is present in the beverage in an amount of 0.0001 to 0.6% by weight, based on the total weight of the beverage.

[0090] In certain embodiments, the flavored beverage exhibits a turbidity (NTU) of less than 10, typically less than 5. In one embodiment, the turbidity (NTU) is from 0.2 to 8, more typically from 0.4 to 4.1.

[0091] The NTU value refers to the "nephelometric turbidity unit" that represents the turbidity of the composition and is measured by a nephelometer designated by the U.S. Environmental Protection Agency. Typically, the turbidity is measured by a portable nephelometer (Hanna instruments, Woonsocket, RI, HI93703). Generally, beverages or personal care products having an NTU value exceeding 15 may be considered turbid and not clear. In contrast, beverages having an NTU of less than 10 are considered to have a clear appearance.

[0092] The flavored beverages described herein can be manufactured according to any method known to those skilled in the art. In one suitable method, the flavored beverage is prepared by a method that includes adding the nanoemulsion described herein to the beverage.

[0093] Reference is made to the use of the nanoemulsion described herein for the preparation of flavored beverages.

[0094] The nanoemulsions according to the present disclosure can also be used in the preparation of personal care products. Accordingly, mention is made of the use of the nanoemulsion described herein for the preparation of personal care products.

[0095] Personal care products are typically applied to the human body for the purpose of cleaning, beautifying, enhancing attractiveness or changing its appearance. Personal care products are, for example, toothpaste or mouthwash.

[0096] In certain embodiments, the nanoemulsion of the present invention is used in the preparation of a mouse wash. A mouse wash or mouse rinse is a liquid oral care preparation developed to clean and refresh the oral cavity or oral surfaces by inhibiting or killing microorganisms that cause bad breath, cavities, tooth decay, gum disease, gingivitis, and periodontal disorders.

[0097] The compositions, methods, and uses thereof according to the present disclosure are further illustrated by the following non-limiting examples.

[0098] Example 1. Preparation of a Flavored Nanoemulsion A flavored nanoemulsion composition was prepared and is shown in Tables 1a - 1d below. If applicable, the aqueous phase was prepared by mixing a fatty acid polyglycerol ester (decaglyceryl monooleate, available as SY-Glyster MO-7S from SAKAMOTO YAKUHIN or as Polyaldo® 10-1-O from Lonza Inc.) with water and water-soluble components. As the oil phase, the selected flavor oil was blended with vitamin E at room temperature. The flavored nanoemulsion was pre-emulsified at 10,000 rpm for 5 minutes using a high-speed homogenizer (IKA, T25 Digital Ultra Turrax®, Germany), and the resulting pre-emulsion was homogenized three times at 450 / 50 bar using a two-stage high-pressure homogenizer (SPXFLOW, APV-1000 Lab Homogenizer, US). The droplet size of the flavored nanoemulsion was measured by a Zetasizer (Malvern Panalytical Ltd, Zetasizer Nano ZS, UK).

[0099] [Table 1-1]

[0100] [Table 1-2]

[0101]

Table 1-3

[0102]

Table 1-4

[0103] Example 2. Preparation of Flavored Beverages The flavor nanoemulsion prepared according to Example 1 was applied to acidic beverages (pH 2.8) as shown in Tables 2a - 2d below. Samples A - U were prepared using flavor compositions a - u, respectively. The turbidity of the final beverage was measured using a portable turbidimeter (Hanna instruments, HI93703, US) and reported in nephelometric turbidity units (NTU).

[0104]

Table 2-1

[0105]

Table 2-2

[0106]

Table 2-3

[0107]

Table 2-4

[0108] As can be seen in Tables 2a - 2d, the flavor nanoemulsion formulation can be applied to different types of flavors while maintaining a clear beverage with a turbidity value of less than 5 NTU in the final beverage.

[0109] The disclosed subject matter is described with reference to its specific details or specific embodiments. Such details are not intended to be construed as limitations to the scope of the disclosed subject matter, except to the extent that they are included in the appended claims.

[0110] Accordingly, the exemplary embodiments described herein are well adapted to achieve the recited objects and advantages, as well as those inherent thereto. Since the exemplary embodiments described herein may be modified and implemented in different but equivalent manners apparent to those skilled in the art having the benefit of the teachings herein, the specific embodiments disclosed above are only illustrative. Further, the details of the structures or designs shown herein are not intended to limit those described other than as set forth in the following claims. Accordingly, the specific exemplary embodiments disclosed above may be varied, combined, or modified, and it is apparent that all such variations are considered to be within the scope and spirit of the exemplary embodiments described herein. It is manifest that the exemplary embodiments described herein, as disclosed herein by way of example, may be suitably practiced in the absence of any element and / or non-presence of any optional element specifically disclosed herein.

Claims

1. A surfactant system containing fatty acid polyglycerol ester (PGE), A non-polar phase containing a flavor oil, and A polar phase, A flavor nanoemulsion containing the above, A flavor nanoemulsion that does not contain polyoxyethylene sorbitan fatty acid ester.

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

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

4. The flavor nanoemulsion according to any one of claims 1 to 3, wherein the fatty acid polyglycerol ester has a degree of polymerization of 2 to 10 glycerol units and / or the fatty acid in the polyglycerol ester has 12 to 18 carbon atoms.

5. The flavor nanoemulsion according to any one of claims 1 to 4, wherein the fatty acid polyglycerol ester (PGE) is selected from the group consisting of triglyceryl monostearate, hexaglycerol pentastearate, hexaglycerol tristearate, tetraglycerol monooleate, decaglycerol monooleate, and any mixture thereof.

6. The flavor nanoemulsion according to any one of claims 1 to 5, wherein the fatty acid polyglycerol ester (PGE) has an HLB value of less than 16.

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

8. The flavor nanoemulsion according to any one of claims 1 to 7, wherein the nanoemulsion contains the flavor oil in an amount of 0.5 to 30% by weight, typically 5 to 25% by weight, more typically 5 to 15% by weight, based on the total weight of the nanoemulsion.

9. The flavor nanoemulsion according to any one of claims 1 to 8, wherein the polar phase contains water and / or one or more polar non-aqueous solvents.

10. The flavor nanoemulsion according to any one of claims 1 to 9, wherein the nanoemulsion contains water in an amount of 20 to 85% by weight, typically 30 to 80% by weight, based on the total weight of the nanoemulsion.

11. The flavor nanoemulsion according to any one of claims 1 to 10, wherein the polar phase contains glycerol.

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

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

5.

14. A flavored beverage containing the flavor nanoemulsion according to any one of claims 1 to 13.

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

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

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