Powdered composition

Abstract

The technical field of the present invention relates to a powdered composition comprising a first powder containing a lipid phase that is entrapped in a carrier, and a second powder containing hydrophilic ingredients. Consumer products containing said powdered composition is also an object of the invention.

Description

[0001] POWDERED COMPOSITION

[0002] TECHNICAL FIELD

[0003] The technical field of the present invention relates to a powdered composition comprising a first powder containing a lipid phase that is entrapped in a carrier, and a second powder containing a hydrophilic ingredient. Consumer products containing said powdered composition is also an object of the invention.

[0004] BACKGROUND

[0005] There are different ways to impart a flavor to a food product. Among them, one may cite the incorporation of flavored delivery system in food products. By encapsulating flavoring ingredients in particles, the delivery efficiency and active lifetime of the flavoring ingredients can be improved. Particles provide several advantages, such as protecting the flavoring ingredients from physical or chemical reactions with incompatible ingredients in the food product, and from volatilization or evaporation. Particles can be particularly effective in the delivery and preservation of flavors in that flavors can be delivered to and retained within the food product by a particle that releases the flavors upon mastication, cooking or dissolution.

[0006] Furthermore, organoleptic feelings associated with a food product are important to many consumers. However, many processed foods suffer from a lack of desirable organleptic properties related to perceived texture, including a lack of juiciness, perceived dryness, or poor mouthcoating properties. This is particularly relevant for protein-rich food and beverage products, including products made from non-animal proteins (such as meat and seafood analogue products), and for reduced-fat products in general.

[0007] Existing solutions require adding a flavor composition, texturizing ingredients comprising thickeners and binders, and additional functional ingredients such as lipids and emulsifiers, separately. Existing delivery technologies that attempt to deliver both flavoring and texture / mouthfeel ingredients in a single solution provide either poor flavor performance or insufficient texture-related performance. Other existing delivery technologies are difficult to handle format and require multiple processing steps requiring special equipment such as cooled reactor, and specific processing capabilities such as controlled fat crystallization.

[0008] While delivery technologies for flavor compositions are widely known in the art, there is still a need for a cost-effective delivery system that allows for delivery not only of aroma and taste, but also mouthfeel related attributes, in particular related to ‘juiciness’. There is also a need to have a delivery system that simultaneously solves both the problems of dryness perception / lack of juiciness and poor taste / aroma and texture in reduced fat or fat-free products.

[0009] The present invention satisfies this and other needs of the industry.

[0010] DETAILLED DESCRIPTION OF THE INVENTION

[0011] Figure 1 represents the first powder of the present invention obtained by spray-drying.

[0012] Figure 2 represents first powder of the present invention obtained by granulation.

[0013] Figure 3 represents PCA analysis of texture evaluation results.

[0014] Figure 4 represents off-notes evaluation results.

[0015] Unless stated otherwise, percentages (%) are meant to designate a percentage by weight of a composition.

[0016] Powdered composition

[0017] The present invention relates to a powdered composition comprising:

[0018] - a first powder comprising a lipid phase that is entrapped in a carrier, and

[0019] - a second powder comprising a hydrophilic ingredient.

[0020] By “powdered” composition, what is meant is a dry composition.

[0021] According to an embodiment, the powdered composition has a water activity below 0.6 preferably below 0.5, even more preferably below 0.4.

[0022] Water activity is a well-known parameter of expressing how much free water exists in a water-containing composition.

[0023] Water activity (aw) is the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as the partial vapor pressure of pure water at the same temperature.

[0024] The water activity aw is defined as follows a w = p / p * where p is the partial vapor pressure of water in the solution, and p* is the partial vapor pressure of pure water at the same temperature.

[0025] Aw is an intrinsic property of a composition and can be easily determined by different methods such as resistive electrolytic, a capacitance or a dew point hygrometer. Water activity can be typically determined at 25°C with a Rotronic Hygrolab cell with four decimal digit and calibrated with saturated salt solutions, USING SUPPLIER Quick Aw ® function estimating Aw after 5 to 6 min equilibration.

[0026] First powder

[0027] According to the present invention, the first powder comprises a lipid phase that is entrapped in a carrier.

[0028] The wording “lipid phase” and “fat phase” can be used indifferently according to the present invention.

[0029] According to an embodiment, the lipid phase comprises a lipid component chosen in the group consisting of an oil, a wax, a fat and mixtures thereof.

[0030] The term “fat” used in the present invention refers to lipid components that are solid or in the form of a paste at room temperature (typically between 20 and 25°C) whereas the term “oil” used in the present invention refers to lipid components that are liquid at room temperature. Fat has typically a melting temperature equals or less than 35°C.

[0031] The term “wax” used in the present invention refers to lipid components that are solid or in the form of a paste at room temperature (typically between 20 and 25°C) and that have a melting temperature greater than 35°C.

[0032] The fat can be chosen in the group consisting of hydrogenated plant fats, cocoa butter, coconut fat, shea butter, fatty acids and mixtures thereof.

[0033] The oil can be chosen in the group consisting of sunflower oil, canola oil, olive oil, palm oil, peanut oil, nut oil, hazelnut oil, grapeseed oil, sesame oil, and mixtures thereof.

[0034] The wax can be chosen in the group consisting of a rice bran wax, candelilla wax, carnauba wax and sunflower seed wax, beeswax, olive wax, paraffin wax, synthetic wax, berry wax, myrica wax, rapeseed wax, hydrolyzed sunflower wax, hydrogenated soy oil, hydrogenated castor oil, and mixtures thereof.

[0035] According to an embodiment, the lipid phase contains a mixture of fat(s) and / or oil(s) and / or waxe(s).

[0036] According to a specific embodiment, the lipid phase comprises a mixture of cocoa butter, coconut fat and sunflower oil.

[0037] According to a particular embodiment, the lipid phase comprises a flavor oil.

[0038] The term “flavor oil” or the like is understood to define a variety of flavor and fragrance materials of both natural and synthetic origins, including single compounds or mixtures. Specific examples of such components may be found in the literature, e.g. in Fenaroli's Handbook of Flavor Ingredients, 1975, CRC Press; synthetic Food Adjuncts, 1947 by M.B. Jacobs, edited by van Nostrand; or Perfume and Flavor Chemicals by S. Arctander 1969, Montclair, N.J. (USA). These substances are well known to the person skilled in the art of flavoring and / or aromatizing foods and consumer products.

[0039] According to a particular embodiment, the flavor oil may comprise reaction flavors, including compounds obtained by Maillard reaction.

[0040] The flavoring ingredient may be a taste modifier. A "taste modifier" is understood as an active ingredient that operates on a consumer's taste receptors, or provides a sensory characteristic related to mouthfeel (such as body, roundness, or mouth-coating) to a product being consumed. Non-limiting examples of taste modifiers include active ingredients that enhance, modify or impart saltiness, fattiness, umami, kokumi, heat sensation or cooling sensation, sweetness, acidity, tingling, bitterness or sourness.

[0041] The flavoring ingredients can be a complex flavor emulating certain organoleptic characteristics, such as sweet and savory tonalities as for example in chicken, beef, pork or shrimp flavor.

[0042] According to the invention, the lipid phase is embedded (entrapped) in a carrier material.

[0043] According to an embodiment, the first powder entraps preferably at least 10%, preferably at least 30%, preferably between 30 and 90% by weight of the lipid phase, based on the total weight of the first powder.

[0044] In a particular embodiment, the carrier or carrier material is a solid carrier material, i.e. an emulsion or solvent is not carrier material.

[0045] In a particular embodiment, the carrier material comprises a monomeric, oligomeric or polymeric carrier material, or mixtures of two or more of these.

[0046] In a particular embodiment, the carrier comprises at least one material selected from the group consisting of a starch derivative, gum, fiber, polysaccharide, protein, soluble flour or mixtures thereof.

[0047] According to a particular embodiment, the carrier acts as an emulsifier.

[0048] The term “starch derivative” has the normal meaning of the term to a person skilled in the art. Starch derivatives are prepared by enzymatically, physically or chemically treating native starch to alter its properties. Particular examples of starch derivatives comprise maltodextrin, dextrin, resistant starch, hydroxypropylated starch, phosphate starch phosphate, octenyl succinated starch, starch aluminium octenyl succinate, acetylated distarch phosphate, acetylated distarch adipate, acetylated distarch adipate, hydroxypropyl distarch phosphate and acetylated oxidized starch.

[0049] The term “gum” has the normal meaning of the term to a person skilled in the art. Gums can be derived from botanical sources, seaweeds, and bacteria fermentation. Particular examples of gums comprise gum arabic, gum tragacanth, gum karaya, gum ghatti, ocra gum, glucomannan, gellan gum, alginate, etc.

[0050] The term “fiber” has the normal meaning of the term to a person skilled in the art. They cannot be digested by human body’s enzymes. Particular examples of fibers (soluble or insoluble) comprise inulin, fructooligosaccharides, beta glucan, arabinogalactan, glucomannan, psyllium, soluble com fiber, pea fiber, citrus fiber, potato fiber, carrot fiber, apple fiber, and mixtures thereof.

[0051] The term “polysaccharide” has the normal meaning of the term to a person skilled in the art. Particular examples of polysaccharides comprise tamarind seed polysaccharide, soy polysaccharide, galactomannan, xyloglucan, carrageenan, pectin, curdlan, arabinan, arabinoglactan, modified cellulose gellan, etc.

[0052] The term “protein” has the normal meaning of the term to a person skilled in the art. It includes plant-based proteins (such as to pea protein, soy protein, peanut protein, faba bean protein, canola protein, chickpea protein, potato protein, mungbean protein, sunflower seed protein, lupin protein, wheat protein, rice protein, oat protein); non-pl ant-based, non-animal proteins (such as algae protein, yeast protein and other microbial proteins); dairy proteins (such as caseins, whey protein, lactoglobulin); animal-sourced proteins (such as gelatin).

[0053] The term “soluble flour” has the normal meaning of the term to a person skilled in the art. Soluble fours are flours with chemical, physical, or enzymatical treatment to increase their solubility and functionality. Particular examples of soluble flours comprise soluble rice flour, soluble brown rice flour, koji rice, etc.

[0054] According to an embodiment, the carrier material comprises maltodextrin and modified starch.

[0055] According to a particular embodiment, the carrier material is a mixture of modified starch and a maltodextrin, wherein the maltodextrin has a DE comprised between 17 and 20DE.

[0056] According to a particular embodiment, the modified starch is used in an amount comprised between 10 and 70%, preferably between 10 and 50%, and / or the maltodextrin, is used in an amount comprised between 30 and 90%, preferably between 50 and 90%, by weight based on the total weight of the carrier material.

[0057] A maltodextrin or a blend of maltodextrins having different DE values can be used. According to an embodiment, the carrier material comprises maltodextrin and pea fiber.

[0058] The first powder can be obtained by different methods. As non-limiting methods, we can cite for example spray-drying, plating, granulation, spray-chilling or extrusion.

[0059] Typically, the first powder comprises between 1 and 70%, preferably between 5 and 60%, more preferably between 5 and 30% of a lipid phase, based on the total weight of the first powder.

[0060] Typically, the first powder comprises between 5 and 90%, preferably between 45 and 80% by weight of carrier, based on the total weight of the first powder.

[0061] According to a particular embodiment, the first powder comprises:

[0062] - a lipid phase comprising a lipid component, preferably a mixture of cocoa butter, coconut fat, sunflower oil and mono / diglyceride; and a flavour oil, and

[0063] - a carrier, preferably a mixture of modified starch and maltodextrin.

[0064] According to a particular embodiment, the first powder comprises coconut oil and soy protein isolate.

[0065] According to a particular embodiment, the first powder comprises coconut oil, soy protein isolate, maltodextrin and optionally lecithin.

[0066] Second powder

[0067] According to the present invention, the second powder comprises a hydrophilic ingredient. According to an embodiment, the second powder comprises a mixture of hydrophilic ingredients.

[0068] The amount of hydrophilic ingredient(s) is preferably comprised between 1 and 80%, preferably between 1 and 50%, preferably more between 1 and 20% by weight, based on the total weight of the powdered composition.

[0069] According to an embodiment, the hydrophilic ingredient comprises at least one component chosen in the group consisting of a water-soluble flavor, a flavoring composition obtained by Maillard reaction or any other reaction flavour, a texturant, a thickener, an emulsifier, a sweetener, a taste modulator, a colorant, hydrophilic particles (i-e hydrophilic particles of any kind containing an inner hydrophobic component), an antioxidant, and mixtures thereof. According to an embodiment, the hydrophilic ingredient comprises at least one component chosen in the group consisting of an acid, a salt, a yeast, a protein, a fiber, an enzyme, a polysaccharide, phospholipid, a yeast extract, enzymatically treated yeast extract, high nucleotide yeast extract and mixtures thereof.

[0070] The texturant can be chosen in the group consisting of starch derivative, gum, fiber, polysaccharide, protein, soluble flour or mixtures thereof. The definitions previously provided for starch derivative, gum, fiber, polysaccharide, protein, soluble flour also apply for the texturant.

[0071] Typically, the powdered composition comprises between 0.1 and 20%, preferably between 0.5 and 5% by weight of a texturant, based on the total weight of the powdered composition.

[0072] The thickener can be chosen in the group consisting of polysaccharide, gums, protein. One may cite for example gum arabic, potato protein, gellan gum, aligate, carragenaan, pectine, konjac gum.

[0073] Typically, the powdered composition comprises between 0.1 and 20%, preferably between 0.5 and 5% by weight of a thickener, based on the total weight of the powdered composition.

[0074] The emulsifier can be present at any suitable concentration. In some embodiments, the concentration of emulsifier in the powdered composition ranges from 0.2% by weight to 35% by weight, or from 0.3% by weight to 20% by weight, or from 0.4% by weight to 15% by weight, or from 0.5% by weight to 10% by weight, or from 0.6% by weight to 8% by weight, of emulsifier, based on the total weight of the powdered composition.

[0075] In general, emulsifiers are amphiphilic molecules that concentrate at the interface between two phases and modify the properties of that interface. Suitable non-limiting examples of emulsifiers are described in MCCUTCHEON'S EMULSIFIERS & DETERGENTS OR THE INDUSTRIAL SURFACTANTS HANDBOOK. Some specific non-limiting examples of emulsifiers include lecithins, polyoxyethene, stearates, polysorbate 20, sorbitan derivatives (polysorbate 20, polysorbate 80, polysorbate 40, polysorbate 60, and polysorbate 65), mixed ammonium salts of phosphorylated glycerides, enzymatically hydrolyzed carboxymethyl-cellulose, mono- and diglycerides of fatty acids, esters of mono- and diglycerides of fatty acids (such as acetic acid esters, lactic acid esters, citric acid esters, tartaric acid esters, mono- and diacetyl tartaric acid esters, mixed acetic and tartaric acid esters), succinylated monoglycerides, sucrose esters of fatty acids, sucroglycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, propane- 1,2-diol esters of fatty acids, propylene glycol esters of fatty acids, lactylated fatty acid esters of glycerol and propanol, thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids, sodium stearoyl lactylate, calcium stearoyl lactylate, stearyl tartrate, stearyl citrate, sodium stearoyl fumarate, calcium stearoyl fumarate, sodium dodecyl sulfate, ethoxylated mono- and di-glycerides, methyl glucoside-coconut oil ester, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan trioleate, and combinations thereof.

[0076] In some embodiments, the emulsifier comprises lecithins (such as mixtures of glycerophospholipids, including phosphatidylcholine PC, phosphatidylethanolamine PE, phosphatidylinositol PI, and phosphatidic acid PA) with different triglyceride content (pure lecithins or deoiled lecithins, different ratio PC-to-PE-to-PI). Such lecithins can be used in any suitable form, including in the form of oily paste or powders. Lecithins are commercially available from a number of suppliers including Cargill (brands EMELPUR, EMULTOP, LECIMULTHIN, EPIKURON), Archer Daniels Midland (brand ULTRALEC, ADLEC), Solae (brand SOLEC), and Bunge (brand BUNGEMAXX).

[0077] Suitable emulsifiers can be characterized according to their hydrophilic-lipophilic balance (HLB), measured on an empirical scale set forth in Griffin, J. COSMET. CHEM., vol. 1, p. 311 (1949). This scale ranges from 0 to 20, with 0 for a completely lipophilic molecule and 20 for a completely hydrophilic molecule. The function of surfactants can be generally described by their HLB number.

[0078] In some embodiments, the emulsifier has an HLB value between 8 and 18.

[0079] Colorant, includes, for example caramel color, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide.

[0080] The antioxidant can be chosen in the group consisting of ascorbic acid, plant and fruit extracts, polyphenols, powders derived from fruits or fruit juices rich in antioxidants such as grape powder and grape juice powder, powders derived from plant seeds rich in antioxidants such a grape seed powder, powders derived from plant leaves rich in antioxidants or derived from extracts thereof such as green tea powder and green tea extract powder. As non-limiting examples, the antioxidant can be chosen in the group consisting of ascorbic acid, calcium di sodium ED TA, alpha tocopherols, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate, and mixtures thereof.

[0081] Typically, the powdered composition comprises between 0.1 and 10%, preferably between 0.1 and 2% by weight of an antioxidant, based on the total weight of the powdered composition. The taste modulator can be chosen in the group consisting of bitterness masker compound, sourness masker compound, umami enhancer compound, cooling enhancer compound, bitterness blocking compound, bitter masking compound, sour taste modulating compound, mouthfeel modifying compound, flavor masking compound, astringency masker compound, salty or metallic taste masker compound, sweetness enhancer compound, salivating enhancer compound and mixtures thereof.

[0082] Typically, the powdered composition comprises between 1 and 20%, preferably between 1 and 10% by weight of a taste modulator, based on the total weight of the powdered composition.

[0083] In some embodiments, the composition comprises a sweetness enhancer. Any suitable sweetness enhancer can be used in the composition disclosed herein, including synthetic sweetness enhancers, natural sweetness enhancers, or any combinations thereof.

[0084] Examples of suitable synthetic sweetness enhancers include, but are not limited to, A-(l-((4-amino-2,2-dioxo-U / -benzo[c][l,2,6]thiadiazin-5-yl)oxy)-2-methylpropan-

[0085] 2-yl)isonicotinamide, or any of its comestbly acceptable salts, 3 -hydroxybenzoic acid, or any compounds set forth in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054; and 9,000,051, as well as U.S. Patent Application Publication No. 2017 / 0119032.

[0086] Suitable examples of natural sweetness enhancers include, but are not limited to, hesperetin dihydrochalcone, hesperetin dihydrochalcone-4’-O’glucoside, neohesperetin dihydrochalcone, brazzein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glucosylated steviol glycosides, (2R,3R)-3-acetoxy-5,7,4’-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3’-trihydroxy-4’-methoxyflavanone, rubusosides, thaumatin, monellin, miraculin, glycyrrhizin and comestible acceptable salts thereof (such as the mono-ammonium salt), naringin dihydrochalcone, myricetin, nobiletin, polymethoxyflavones, mixed methoxy- and hydroxyflavones, quercetin, certain amino acids, and the like. As used herein, the term “glucosylated steviol glycoside” refers to the product of enzymatically glucosylating natural steviol glycoside compounds. The glucosylation generally occurs through a glycosidic bond, such as an a-1,2 bond, an a-1,4 bond, an a-1.6 bond, a P-1,2 bond, a P-1,4 bond, a P-1,6 bond, and so forth.

[0087] In some embodiments of any of the preceding embodiments, the composition comprises

[0088] 3-((4-amino-2,2-dioxo-U7-benzo[c][l,2,6]thiadiazin-5-yl)oxy)-

[0089] 2,2-dimethyl-A-propyl-propanamide, A-(l-((4-amino-2,2-dioxo-U / -benzo[c][l,2,6]- thiadiazin-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, or a comestibly acceptable salt thereof. In some embodiments, the flavor-modifying composition comprises 7V-(l-((4-amino- 2,2-dioxo-U / -benzo[c][l,2,6]thiadiazin-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, or a comestbly acceptable salt thereof. In some embodiments, the flavor-modifying composition comprises 7V-(l-((4-amino-2,2-dioxo-U / -benzo[c][l,2,6]thiadiazin-5-yl)oxy)- 2-methyl- propan-2-yl)isonicotinamide.

[0090] In some embodiments, the composition comprises one or more umami enhancing compounds. Such umami enhancing compounds include, but are not limited to, naturally derived compounds, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,735,081; 8,124,121; and 8,968,708. In some embodiments, the umami-enhancing compound is (2R,4R)-1, 2, 4-trihydroxy -heptadec- 16-ene, (2R,4R)-l,2,4-trihydroxyheptadec- 16-yne, or a mixture thereof. In some embodiments, the umami-enhancing compound is (3R,5S)-l-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate. In some embodiments, the umami-enhancing compound is A-(heptan-4-yl)benzo-[ ][l,3]dioxole-5-carboxamide. In some embodiments, the umami-enhancing compound is glutamic acid, mono sodium glutamate, or ribotide. Also, some umami enhancers that are relevant are not “compounds” as such, but ingredients with umami enhancer properties. Such ingredients may contain one or more of the umami-enhancing compounds mentioned explicitly above, but they may also contain further compounds not listed, especially for ingredients obtained from fermentation.

[0091] In some embodiments, the composition comprises one or more umami-enhancing ingredients including yeast powder, yeast extract, enzymatically treated yeast extract, high nucleotide yeast extract, or mixtures thereof.

[0092] In some further embodiments, the composition comprises one or more cooling enhancing compounds. Such cooling enhancing compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 9,394,287 and 10,421,727. Non-limiting examples include N-ethyl-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide, N-(lH-pyrazol- 3-yl)-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide, 2-(4-fluorophenoxy)-N-(lH-pyrazol- 3-yl)-N-(thi ophen-2 -ylmethyl)acetamide, 2-(2 -hydroxy -4-methylphenoxy)-N-(lH-pyrazol -3- yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-((2, 3 -dihydro- lH-inden-5 -yl)oxy)-N-(l H-pyrazol- 3-yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-((2, 3 -dihydro- IH-inden-

[0093] 5-yl)oxy)-N-(lH-pyrazol-3-yl)-N-(thiazol-5-ylmethyl)-acetamide, 2-((5-methoxybenzofuran- 2-yl)oxy)-N-(lH-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, (E / Z)-2-methyl-

[0094] 2-butenal, (E / Z)-2-isopropyl-5-methyl-2-hexenal, phloretin, naringenin, and any combinations thereof. In some further embodiments, the composition comprises one or more bitterness blocking or bitter masking compounds. Such bitterness blocking compounds or bitter masking include, but are not limited to, naturally derived compounds or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,076,491; 8,445,692; and 9,247,759. Nonlimiting examples include 3-(l-((3,5-dimethylisoxazol-4-yl)-methyl)- IT / -pyrazol-4-yl)- l -(3 -hydroxybenzyl)-imidazolidine-2, 4-dione, 4-(2,2,3-trimethyl- cyclopentyl)butanoic acid, 3P-hydroxydihydrocostunolide, 3 P-hydroxypel enolide, probenecid, sakuranetin, 6-m ethoxy sakuranetin, jaceosidin, 4’-fluoro-6-methoxyflavonone, 6,3’- dimethoxyflavonone, 6-methoxyflavonone, y-aminobutyric acid,

[0095] Na,Na-bis(carbomethyl)-L-lysine, (+ / -) abscisic acid, sodium gluconate, monosodium glutamate, sodium acetate, homoeriodictyol, sterubin, eriodictyol, 2,4, dihydrobenzoic acid, neodiosmin, l-carboxymethyl-5-hydroxy -2 -hydroxymethylpyridinium, flavan-3-spiro- C-glycosides, poly-y-glutamic acid, a,a-trehalose, taurine, (2)-gingerdione, 2, 4, -dihydroxybenzoic acid, L-theanine, enterodiol, lariciresinol, enterolactone, matairesinol, and any combinations thereof.

[0096] According to an embodiment, the taste modulator is chosen in the group consisting of 7V-(l-((4-amino-2,2-dioxo-U / -benzo[c][l,2,6]thiadiazin-5-yl)oxy)-2-methylpropan- 2-yl)isonicotinamide, or any of its comestbly acceptable salts, 3 -hydroxybenzoic acid, or any compounds, hesperetin dihydrochalcone, hesperetin dihydrochalcone-4’-O’glucoside, neohesperetin dihydrochalcone, brazzein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glucosylated steviol glycosides, (2R,3R)-3-acetoxy-5,7,4’-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3’-trihydroxy-4’-methoxyflavanone, rubusosides, thaumatin, monellin, miraculin, glycyrrhizin and comestible acceptable salts thereof (such as the mono-ammonium salt), naringin dihydrochalcone, myricetin, nobiletin, polymethoxyflavones, mixed methoxy- and hydroxyflavones, quercetin, 3-((4-amino-2,2-dioxo-U7-benzo[c][l,2,6]thiadiazin-5- yl)oxy)- 2,2-dimethyl-A-propyl-propanamide, (2R,4R)-1, 2, 4-trihydroxy -heptadec- 16-ene, (2R,4R)- 1 ,2,4-trihydroxyheptadec- 16-yne, (3R,5 S)- 1 -(4-hydroxy-3 -methoxyphenyl)decane- 3,5-diol diacetate, 7V-(heptan-4-yl)benzo-[ ][l,3]dioxole-5-carboxamide, N-ethyl-N- (thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide, N-(lH-pyrazol-3-yl)-N-(thiophen-2- ylmethyl)-2-(p-tolyloxy)acetamide, 2-(4-fluorophenoxy)-N-(lH-pyrazol-3-yl)-N-(thiophen-2- ylmethyl)acetamide, 2-(2 -hydroxy -4-methylphenoxy)-N-(lH-pyrazol -3 -yl)-N-(thi ophen-2 - ylmethyl)-acetamide, 2-((2,3-dihydro-lH-inden-5-yl)oxy)-N-(lH-pyrazol-3-yl)-N-(thiophen- 2-ylmethyl)-acetamide, 2-((2, 3 -dihydro- IH-inden-

[0097] 5-yl)oxy)-N-(lH-pyrazol-3-yl)-N-(thiazol-5-ylmethyl)-acetamide, 2-((5-methoxybenzofuran- 2-yl)oxy)-N-(lH-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, (E / Z)-2-methyl-

[0098] 2-butenal, (E / Z)-2-isopropyl-5-methyl-2-hexenal, 3-(l-((3,5-dimethylisoxazol-4-yl)-methyl)- l / / -pyrazol-4-yl)- l -(3 -hydroxybenzyl)-imidazolidine-2, 4-dione, 4-(2,2,3-trimethyl- cyclopentyl)butanoic acid, 3P-hydroxydihydrocostunolide, 3 P-hydroxypel enolide, probenecid, sakuranetin, 6-m ethoxy sakuranetin, jaceosidin, 4’-fluoro-6-methoxyflavonone, 6,3’- dimethoxyflavonone, 6-methoxyflavonone, y-aminobutyric acid,

[0099] Na,Na-bis(carbomethyl)-L-lysine, (+ / -) abscisic acid, sodium gluconate, monosodium glutamate, sodium acetate, homoeriodictyol, sterubin, eriodictyol, 2,4, dihydrobenzoic acid, neodiosmin, l-carboxymethyl-5-hydroxy -2 -hydroxymethylpyridinium, flavan-3-spiro- C-glycosides, poly-y-glutamic acid, a,a-trehalose, taurine, (2)-gingerdione, 2, 4, -dihydroxybenzoic acid, L-theanine, enterodiol, lariciresinol, enterolactone, matairesinol, and mixtures thereof.

[0100] In some further embodiments, the composition comprises one or more sour taste modulating compounds.

[0101] In some further embodiments, the composition comprises one or more mouthfeel modifying compounds. Such mouthfeel modifying compounds include, but are not limited to, tannins, cellulosic materials, bamboo powder, and the like.

[0102] In some further embodiments, the composition comprises one or more flavor masking compounds. Such flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungus, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.

[0103] According to a particular embodiment, the taste modulator is chosen in the group consisting of phloretin, naringenin, and mixtures thereof.

[0104] The salivating enhancer compound is preferably chosen from the group consisting of succinic acid, citric acid, fumaric acid, lactic acid, fumaric acid, citric acid or umami enhancing compounds, more preferably from the group consisting of fumaric acid or citric acid.

[0105] The acid can be chosen in the group consisting of citric acid, lactic acid, malic acid, hydrochloric acid, fumaric acid, succinic acid, acetic acid, tartaric acid, phosphoric acid.

[0106] Typically, the powdered composition comprises between 0.05 and 10%, preferably between 0.5 and 5% by weight of an acid, based on the total weight of the powdered composition.

[0107] The salt can be chosen in the group consisting of sodium chloride, sodium chloride enriched with potassium chloride, magnesium chloride, and mixtures thereof. Typically, the powdered composition comprises between 0.01 and 10%, preferably between 1 and 5% by weight of a salt, based on the total weight of the powdered composition.

[0108] The protein can be chosen in the group consisting of potato protein, chickpea protein, pea protein, algae protein, faba bean protein, barley protein, oat protein, wheat gluten protein, lupin protein, canola protein, hemp protein, rice protein, sunflower seed protein, and mixtures thereof, gelatin sourced from fish, pork or beef, hydrolyzed collagen sourced from fish, pork or beef, milk protein, casein, whey protein, fractions of whey protein such as beta-lactoglobulin or lactalbumin, yeast protein, fungal protein, algae-derived protein, including chlorella protein and spirulina protein, and mixtures thereof.

[0109] Typically, the powdered composition comprises between 0.1 and 20%, preferably between 0.5 and 5% by weight of a protein, based on the total weight of the powdered composition.

[0110] The polysaccharide can be chosen in the group consisting of starch including native starch, maltodextrin 1-18DE, com flour, modified starch, tamarind seed polysaccharide, soy polysaccharide, galactomannan, xyloglucan, carrageenan, pectin, curdlan, arabinan, arabinoglactan, modified cellulose gellan, agarose, alginate, and mixtures thereof.

[0111] Typically, the powdered composition comprises between 0.1 and 20%, preferably between 0.5 and 5% by weight of a polysaccharide, based on the total weight of the powdered composition.

[0112] The phospholipid-rich ingredient (or phospholipid ingredient) can be chosen in the group consisting of lecithins, including soy lecithin, sunflower lecithin, dried aqueous extractions of plant oils derived from sources such as palm oil wash, sunflower oil wash, rapeseed oil wash, olive oil wash, corn oil wash, peanut oil wash, preparations containing plant oil bodies, egg yolk powder and whole egg powder, powders derived from dry-milled plant seeds including pumpkin seed powder and sunflower seed powder. The phospholipid content in the phospholipid ingredient is above l%w / w and preferably above 5%w / w.

[0113] Typically, the powdered composition comprises between 1 and 20%, preferably between 1 and 10% by weight of a phospholipid, based on the total weight of the powdered composition.

[0114] According to an embodiment, the lipid phase and / or the hydrophilic ingredient comprises a vitamin or a mineral, preferably in an amount comprised between 0.01 and 20% based on the total weight of the powdered composition. According to an embodiment, the mineral is preferably chosen in the group consisting of iron, selenium, zinc, magnesium, calcium, copper, sodium, potassium, phosphor, silver, gold, sulphur and mixtures thereof.

[0115] According to an embodiment, the vitamin is preferably chosen in the group consisting of vitamin E (tocopherol or alpha-tocopherol - (2A)-2,5,7,8-tetramethyl-2-[(4A,8A)-(4,8,12- trimethyltridecyl)]chroman-6-ol), vitamin B6 (Pyridoxine or 4,5-Bis(hydroxymethyl)-2- m ethylpyri din-3 -ol), vitamin A (retinol or (2E,4E,6E,8E)-3,7-dimethyl-9-(2,6,6- trimethylcyclohexen-l-yl)nona-2,4,6,8-tetraen-l-ol), vitamin C (ascorbic acid or (5R)-[(1S)- l,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one ), vitamin D, vitamin Bl (Thiamine or 2- [3-[(4-amino-2-methylpyrimidin-5-yl)methyl]-4-methyl-l,3-thiazol-3-ium-5-yl]ethanol), vitamin B2 (Riboflavin or 7,8-Dimethyl-10-[(2S,3S,4R)-2,3,4,5- tetrahydroxypentyl]benzo[g]pteridine-2, 4-dione), vitamin B3 (Nicotinic acid or pyridine-3- carboxylic acid), vitamin B5 (Pantothenic acid or 3-[(2,4-dihydroxy-3,3- dimethylbutanoyl)amino]propanoic acid), vitamin B6 (Pyridoxine or 4,5- Bis(hydroxymethyl)-2-methylpyridin-3-ol), vitamin B7 (Biotin or 5-[(3aS,4S,6aR)-2- oxohexahydro-lH-thieno[3,4-d]imidazol-4-yl]pentanoic acid), vitamin B8 (Biotin or 5- [(3aS,4S,6aR)-2-oxohexahydro-lH-thieno[3,4-d]imidazol-4-yl]pentanoic acid), vitamin B9 (Folate or (2S)-2-[(4-{[(2-amino-4-hydroxypteridin-6- yl)methyl]amino}phenyl)formamido]pentanedioic acid), vitamin B12 (Cyanocobalamin or cobalt(3+);[(2R,3S,4R,5S)-5-(5,6-dimethylbenzimidazol-l-yl)-4-hydroxy-2- (hydroxymethyl)oxolan-3-yl] [(2R)-l-[3-[(lR,2R,3R,5Z,7S,10Z,12S,13S,15Z,17S,18S,19R)- 2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19- octamethyl-2,7,12,17-tetrahydro-lH-corrin-24-id-3-yl]propanoylamino]propan-2-yl] phosphate;cyanide), Inositol (Cyclohexanehexol or cis-l,2,3,5-trans-4,6-Cyclohexanehexol), Vitamin DI (Mixture 1 : 1 of molecular compounds of ergocalciferol with lumisterol) vitamin D2 (Ergocalciferol or (3p,5Z,7E,22E)-9,10-secoergosta-5,7,10(19),22-tetraen-3-ol), vitamin D3 (cholecalciferol or (3p,5Z,7E)-9,10-secocholesta- 5,7,10(19)-trien-3-ol), vitamin D4 (22- Dihydroergocalciferol or (5Z,7E)-(3S)-9,10-seco-5,7,10(19)-ergostatrien-3-ol), vitamin D5 (sitocalciferol or (lS,3Z)-3-[(2E)-2-[(lR,3aS,7aR)-l-[(lR,4S)-4-ethyl-l,5-dimethylhexyl]- 7a-methyl-2,3,3a,5,6,7-hexahydro-lH-inden-4-ylidene]ethylidene]-4-methylene-l- cyclohexanol), Vitamin K (Phytonadione or 2-methyl-3-[(E,7R,l lR)-3, 7,11,15- tetramethylhexadec-2-enyl]naphthalene- 1,4-dione), and mixtures thereof.

[0116] According to an embodiment, the hydrophilic ingredient comprises a flowing agent like citrus fiber, bamboo fiber, rice fiber, sugar beet fiber, gucose syrup dried refined, native starch, silica, dedicated flowing aids or plating agents such as N-Zorbit™ (available from Ingredion), Starrier (available from Cargill), or Nu-Flow (available from Ribus) , tricalcium phosphate, magnesium stearate and other metal salts.

[0117] According to an embodiment, the powdered composition is free from water. In other words, a composition in the form of a paste is not part of the present invention.

[0118] According to an embodiment, the first powder and / or the second powder has a particle size comprised between Inm and 10mm, preferably between 1 micron and 500 microns.

[0119] According to an embodiment, the powdered composition comprises between 5 and 50%, preferably between 20 and 30%, of a lipid phase, based on the total weight of the powdered composition.

[0120] According to an embodiment, the powdered composition comprises between 0.1 and 10%, preferably between 1 and 5%, of a flavor oil, based on the total weight of the powdered composition.

[0121] According to a particular embodiment, the second powder comprises:

[0122] - at least one umami enhancer,

[0123] - at least one salivating enhancer, preferably citric acid or fumaric acid,

[0124] - at least one salt, and

[0125] - at least one texturant, preferably pea fiber.

[0126] According to a particular embodiment, the second powder comprises citric acid, sodium chloride, sucrose, and pea fiber.

[0127] According to a particular embodiment, the second powder comprises lactic acid, sodium chloride, sucrose, and apple fiber.

[0128] According to a particular embodiment, the second powder comprises fumaric acid, sodium chloride, sucrose, and citrus fiber.

[0129] According to a particular embodiment, the second powder comprises lactic acid, citric acid, sodium chloride, sucrose, fructose, and pea fiber.

[0130] According to a particular embodiment, the second powder comprises citric acid, sodium chloride, maltodextrin, sucrose, and citrus fiber.

[0131] According to a particular embodiment, the second powder comprises citric acid, sodium bicarbonate, sodium chloride, citrus fiber.

[0132] According to a particular embodiment, the second powder comprises citric acid, pea fiber, sodium chloride, powdered, vitamin B 12, umami enhancer. Process for preparing the powdered composition

[0133] Another object of the invention is a process for preparing a powdered composition comprising the steps of:

[0134] (i) Providing a first powder comprising a lipid phase,

[0135] (ii) Providing a second powder comprising a hydrophilic ingredient,

[0136] (iii) Blending the first phase and the second phase to obtain a powdered composition.

[0137] According to an embodiment, no water is added during the process.

[0138] The blending step can be done by different methods well-known from the person skilled in the art.

[0139] The embodiments disclosed previously for the powdered composition (including the first and the second powder) also apply for the process of the present invention.

[0140] According to an embodiment, a flowing agent is added during step iii) or after step iii).

[0141] Consumer products

[0142] Another object of the invention is a consumer product comprising or consisting of the powdered composition as defined previously.

[0143] The powdered composition of the invention can be used in a great variety of edible end products. The present invention is particularly suitable for end products where thermal treatment is applied during food preparation and / or consumption. Indeed, below melting peak temperature, the lipid mixture behaves more like a semi-solid, oil mobility decreases, and oil release is suppressed; whereas above melting peak temperature (typically during cooking), the lipid mixture behaves more like a liquid, oil mobility increases, and oil release is enhanced.

[0144] End products are more particularly a food, pet-food or feed products. The powdered composition of the invention is particularly advantageous for vegetarian meat analogues or meat replacers, vegetarian burger, sausages, patties, chicken-imitate nuggets. . ., meat products (e.g. processed meat, poultry, beef, pork, ham, fresh sausage or raw meat preparations, spiced or marinated fresh meat or cured meat products, reformed meat) or extended meat products making use of a combination of animal and vegetable protein in varying ratios, often being coextruded or a mix between textured vegetable protein and animal protein.

[0145] Meat, for the purpose of the present invention, encompasses red meat, such as beef, pork, sheep, lamb, game and poultry, such as chicken, turkey, goose and duck. Preferably, the food of the present invention is meat selected from beef, poultry and pork. Nevertheless, and due to its resistance to shearing and high temperatures, the powdered composition of the invention can also be of particular interest in the following examples of products:

[0146] • Baked goods (e.g. bread, dry biscuits, cakes, other baked goods),

[0147] • Cereal products (e.g. breakfast cereals, pre-cooked ready-made rice products, rice flour products, millet and sorghum products, raw or pre-cooked noodles and pasta products),

[0148] • Milk products (e.g. fresh cheese, soft cheese, hard cheese, milk drinks, whey, butter, partially or wholly hydrolysed milk protein-containing products, fermented milk products, condensed milk and analogues),

[0149] • Dairy based products (e.g. fruit or flavoured yoghurt, ice cream, fruit ices, frozen desserts)

[0150] • Dairy analogues (imitation dairy products) containing non-dairy ingredients (plantbased proteins, vegetable fats),

[0151] • Confectionary products (e.g. chewing gum, hard and soft candy),

[0152] • Chocolate and compound coatings,

[0153] • Products based on fat and oil or emulsions thereof (e.g. mayonnaise, spreads, margarines, shortenings, remoulade, dressings, spice preparations),

[0154] • Spiced, marinated or processed fish products (e.g. fish sausage, surimi),

[0155] • Eggs or egg products (dried egg, egg white, egg yolk, custard),

[0156] • Desserts (e.g. gelatins and puddings),

[0157] • Products made of soya protein or other soya bean fractions (e.g. soya milk and products made therefrom, soya lecithin-containing preparations, fermented products such as tofu or tempeh or products manufactured therefrom, soya sauces),

[0158] • Vegetable preparations (e.g. ketchup, sauces, processed and reconstituted vegetables, dried vegetables, deep frozen vegetables, pre-cooked vegetables, vegetables pickled in vinegar, vegetable concentrates or pastes, cooked vegetables, potato preparations),

[0159] • Spices or spice preparations (e.g. mustard preparations, horseradish preparations), spice mixtures and, in particular seasonings which are used, for example, in the field of snacks.

[0160] • Snack articles (e.g. baked or fried potato crisps or potato dough products, bread dough products, extrudates based on maize, rice or ground nuts), • Ready dishes (e.g. instant noodles, rice, pasta, pizza, tortillas, wraps) and soups and broths (e.g. stock, savory cube, dried soups, instant soups, pre-cooked soups, retorted soups), sauces (instant sauces, dried sauces, ready-made sauces, gravies, sweet sauces).

[0161] • Extended meat products (e.g. meat patties, sausages, chili, Salisbury steaks, pizza toppings, meatballs, ground meat, bolognas, chicken nuggets, pork frankfurters, beef),

[0162] • Fat-reduced food products.

[0163] According to a particular embodiment, the consumer product is a flavored consumer product preferably chosen in the group consisting of meat- and / or fish-based food or analogue, dairy analogue, dairy product, hybrid product comprising both dairy and non-dairy protein, hybrid products comprising both animal and non-animal protein, baked good, confectionery product, spread, nutritional product, or fat-reduced products.

[0164] According to one embodiment, the food, pet-food or feed product comprises between 0.01 and 10% by weight, preferably between 0.1 and 5% by weight of the powdered composition of the invention.

[0165] Typically, the food, pet-food or feed product further comprises proteins notably vegetable proteins or animal proteins, and mixtures thereof.

[0166] Advantageously the vegetable proteins are preferably selected among soy protein, com, peas, canola, sunflowers, sorghum, rice, amaranth, potato, tapioca, arrowroot, chickpeas, lupins, canola, wheat, oats, rye, barley, and mixtures thereof.

[0167] The powdered composition of the invention is particularly suitable for extruded and / or baked food, pet-food or feed products more particularly comprising animal and / or vegetable proteins. Typically, said extruded and / or baked food, pet-food or feed products may be selected among meat- and / or fish-based food or analogue and mixtures thereof (in other words, meatbased food and / or fish-based food or meat analogue or fish analogue and mixtures thereof); extruded and / or baked meat analogue or extruded and / or baked fish analogue are preferred. Non-limiting examples of extruded and / or baked food, pet-food or feed products are snack products or extruded vegetable proteins with the aim to texture the protein from which meat analogous (e.g. burgers) are prepared from. The powdered composition can be added preextrusion or after extrusion to either, the non-extruded vegetable protein isolate / concentrate or to the textured vegetable protein from which a burger or nugget (etc.) is formed.

[0168] According to an embodiment, only the first powder is mixed (by extrusion for example) with the hydrophilic ingredient (like proteins) contained in the consumer product, said hydrophilic ingredient being the second powder to obtain the powdered composition of the present invention.

[0169] The invention further concerns a method for improving the organoleptic properties of a food, pet-food or feed product, comprising the step of adding 0.01 to 10 wt %, preferably, 0.1 to 10 wt % or 0.5 to 5wt% of the powdered composition of the invention to the food, pet-food or feed product.

[0170] Advantageously, the food, pet-food or feed product is a meat analogues or meat replacers, vegetarian burger, sausages, patties, chicken-imitate nuggets... , meat products (e.g. processed meat, poultry, beef, pork, ham, fresh sausage or raw meat preparations, spiced or marinated fresh meat or cured meat products, reformed meat).

[0171] Advantageously, the food, pet-food or feed product is a fish-based food or analogue.

[0172] Typically, the powdered composition is added to the food, pet-food or feed product by injection, vacuum tumbling optionally with a carrier material or mixing with the food prior to its preparation by extrusion.

[0173] The invention further concerns a method for improving the aroma, juiciness, and / or mouthfeel of a meat- and / or fish-based food or analogue, the method comprising the step of adding the powdered composition of the invention to the meat- and / or fish-based food or analogue.

[0174] Fat reduction applications

[0175] The invention further concerns the use of the powdered composition according to the invention for the purpose of enhancing the sensory perception of fat-reduced products.

[0176] In one embodiment, the powdered composition enhances one or more of the sensory attributes of “fattiness”, “creaminess”, “juiciness”, “mouth-coating”, and “salivating” in a fat- reduced food product.

[0177] EXAMPLES

[0178] Example 1

[0179] Powdered composition according to the invention

[0180] First powder preparation (fat phase entrapped in a carrier)

[0181] A fat phase A was prepared by mixing and melting together a fat or mixtures of fat and an oil (or mixture of several oils). Detailed compositions are given in Table 1. The blend was brought to 60°C in order to obtain a liquid fat phase. A hydrophobic flavor (or mixture of thereof) was introduced.

[0182] A solution (B) of high molecular weight water-soluble polymers and / or carbohydrates was prepared. Malto-dextrin with a dextrose equivalent of 18 was used here in combination with modified starch derived from waxy maize or gum Arabic as a carbohydrate. The emulsion contains 28%w / w of carbohydrate mixtures.

[0183] An emulsion (C) of the melted fat / flavor phase A and the carrier solution B was prepared using an emulsification tool to obtain a droplet size of around 1pm. The emulsion C is fed into an atomizer which creates a fine mist, composed of regular-sized droplets. The emulsion C is introduced through the top of a drying tower or chamber. The inlet temperature of the spraying nozzle is at 180°C. The pump velocity is adjusted in order to obtain an outlet temperature below 100°C. As soon as the injected droplets fall from the top of the heating chamber, evaporation of the liquid phase and drying occurs. The final powder is collected and sieved.

[0184] Powdered composition obtained by blending the first powder with a second powder containing hydrophilic ingredients

[0185] Hydrophilic ingredients (second powder in Table 1) were added to the spray dried end product in order to obtain a final hydrophobic and hydrophilic flavor load of 5.8% total.

[0186] Table 1: Powdered composition

[0187] Example 2

[0188] Preparation of alternative first powders

[0189] First powder A: Spray dried powder used as first powder

[0190] An emulsion A was prepared by mixing and homogenizing an oil, an emulsifier and water phase. The ingredient formula of emulsion A is shown in Table 2. The mixture was homogenized at 17500rpm for 3min, followed with fine homogenization at 50MPa and 200MPa for 3 cycles.

[0191] Table 2. Ingredient formula of emulsion A a) Solpro920

[0192] A powder A was prepared by drying the emulsion A through a spray drying process (figure 1).

[0193] Parameters of the spray drying process are shown in Table 3. Table 3. Spray drying parameters to produce powder A Optionally, lipophilic flavors could be mixed with lipid component(s) before emulsification.

[0194] Powder B: Extruded granules as an alternative first powder prepared by extrusion

[0195] The ingredient formula and processing parameters are shown respectively in Table 4 and Table 5.

[0196] Table 4. Ingredient formula of powder B Table 5: TSE processing parameters to produce powder B

[0197] Extruded particles are obtained and can be used a first powder in the present invention (figure 2).

[0198] Optionally, lipophilic flavors could be mixed with lipid component(s) before extrusion.

[0199] Example 3

[0200] Alternative powdered composition according to the invention

[0201] Step a): First powder preparation As an additional alternative to prepare the first powder, water-less granulated fat particles were prepared as follows: a fat phase I was prepared by mixing and melting together a hard fat (or mixture of thereof) and / or a fatty acid (or mixture of thereof) and / or a wax (or mixture of thereof), optionally a soft fat (or mixture of thereof), optionally an oil (or mixture of thereof), optionally a hydrophobic flavor (or mixture of thereof) to obtain an hard solid phase B at ambient temperature (25°C). A water phase J was prepared by mixing together in water a hydrophilic emulsifier (or mixture of thereof) (HicaplOO or Tween 20). 15% of the melted fat phase I was added gradually to 85% w / w of the water phase J under stirring with a dissolver geometry at lOOOrpm to form an emulsion: fat in water. The speed was adjusted depending on the desired size of the fat particles. After lOmin an excess of cold water was added to the tank to cold down quickly the mixture. Immediately after the addition of water the speed was reduced to 250-300rpm to stop the shearing action of the dissolver geometry and keep only a stirring action to avoid the aggregation of the fat particles during the cooling. The slurry containing the fat particles was then filtered to collect only the beads and was dried to remove residual water with any suitable method.

[0202] Step b): Second powder preparation

[0203] The second powder was prepared by powder-blending several powder ingredients to form a powder mixture. In one exemplary case, this second powder was prepared by blending citric acid, sodium chloride, sucrose, and pea fiber. Alternative version for this second powder were made by blending the following ingredients: Version (ii): lactic acid, sodium chloride, sucrose, and apple fiber. Version (iii): fumaric acid, sodium chloride, sucrose, and citrus fiber. Version (iv): lactic acid, citric acid, sodium chloride, sucrose, fructose, and pea fiber. Version (v): citric acid, sodium chloride, maltodextrin, sucrose, and citrus fiber. Version (vi): citric acid, sodium bicarbonate, sodium chloride, citrus fiber. Version (vii): citric acid, pea fiber, sodium chloride, powdered Vitamin Bl 2, umami enhancer. For some, sodium benzoate was additionally blended to the powder as a preservative. Additional variations of the second powder also comprised a flowing aid (options used: silica, obtained from Evonik, and N-Zorbit (ex Ingredion), a polysaccharide-based flowing aid).

[0204] Step c): Powdered composition preparation (first powder + second powder)

[0205] The first powder (fat particles prepared in step (a) of this Example were combined with the second powder (prepared in step (b) of this Example) by powder blending. Such blending can be performed by any method suitable for powder blending such as by using a powder blender, or at the laboratory scale by manual mixing with a spatula.

[0206] An example for the global composition is provided in Table 6.

[0207] Table 6: Composition of a powder blend (based on cocoa butter and beef flavor) including fat particles as the first powder and a blend of solid ingredients as second powder

[0208] Example 4

[0209] Alternative method and composition by preparing the first powder in-situ in the presence of a second powder

[0210] This example describes an alternative method to prepare a powdered composition according to invention where the first powder is obtained directly by in-situ milling in a cutter device (or in a powder blender equipped with cutting blades) from a contiguous mass of solid fat in the presence of a second powder, thereby obtaining a blend comprising a first powder made in-situ with a second powder.

[0211] A fat phase A was prepared by melting together at 70°C ingredients 1 to 3. Once the fat mixture was homogeneously melted, the heating was stopped, and the flavour oil (ingredient 4) was added and mixed with the fat phase followed by cooling down to solidify the fat (see Table 7). Table 7: Composition of the solid fat added to the cutter device

[0212] The obtained fat phase was placed in the fridge at 5°C for at least 2 hours.

[0213] Then, the solid fat phase A was granulated in a powder blend made of 1 (ingredients in the first powder) and 2 (ingredients in the second powder) by grinding 15 seconds at 5000 rpm using a Tube-Mill device (IKA) as summarized in Table 8.

[0214] The flowing aid (tricalcium phosphate) was added in the last step and the obtained powders were transferred in a glass jar.

[0215] Table 8: Composition obtained by in-situ milling of solid fat to obtained fat particles constituting a first Powder, blended with the remaining ingredients.

[0216] Example 5 Alternative method and composition by preparing the first powder in-situ in the presence of a second powder

[0217] This example describes an alternative method to prepare a powdered composition according to invention where: the first powder is obtained directly by in-situ milling in a cutter device (or in a powder blender equipped with cutting blades) of a contiguous mass of solid fat in the presence of a carrier powder a second powder (blend of water-soluble active components) is then admixed to the first powder.

[0218] A fat phase A was prepared by melting together at 70°C ingredients 1 to 3, followed by cooling down to solidify the fat (see Table 9).

[0219] Table 9: Composition of the solid fat added to the cutter device

[0220] Once the fat mixture is homogeneously melted, the heating was stopped, and the flavour oil (ingredient 4) was added and mixed with the fat phase.

[0221] The obtained fat phase was placed in the fridge at 5°C for at least 2 hours.

[0222] Preparation of the powder blend:

[0223] Table 10: composition of the powder blend according to the invention

[0224]

[0225] Procedure:

[0226] - First powder: The solid fat was put in the grinder together with the pea fiber carrier and grinded 15 seconds at 5000 rpm

[0227] Then, the second powder was added to the first powder

[0228] The 2 powders were gently mixed to reach homogeneity.

[0229] Example 6

[0230] Evaluation of the flavour release in water

[0231] The flavour release from the powder blend detailed in Table 10 was evaluated by dissolution in water at 70°C and compared to a reference mixture containing the same amounts of volatile components in water.

[0232] Table 11: composition of the samples dissolved in water at 70°C for flavour release measurement:

[0233] Both compositions were dispersed by magnetic stirring in 5g water in glass vials in a water bath at 70°C for 15 minutes. Then the suspensions were allowed to cool down to 40-50°C and the volatiles released in the headspace were measured by Tiger photoionization detector (Volatile Organic compounds detector) for 3 minutes. Example 7

[0234] Performance of the powdered composition in a plant-based burger product

[0235] Protocol: The powdered composition obtained in example 1 was incorporated in a vegan soy- based burger at a concentration of 1.5%. The reference sample is a water in oil paste blend (comparative X) delivering a sustained release over cooking of vegan burger patties.

[0236] The performance of the composition according to the invention as described in (Example 1) was evaluated using sensory analysis with a panel of up to 12 trained expert panelists.

[0237] Plant-based burger patties were prepared as follows:

[0238] 1. Hydrate texturized soy protein under vacuum with Water 1, colorants, salt, spices, acid and colours. Vacuum the bag (partial vacuum) and let it rest in fridge for 1 hour

[0239] 2. Mix Methocel with oil, put it in a cold Stephan mixer and prepare an emulsion with cold water.

[0240] Add soy protein isolate, gluten and fibres to it

[0241] 3. Add hydrated soy protein and mix well.

[0242] 4. Freeze the coconut fat in blast freezer and then using grinder grate to obtain coconut flakes. Mix these coconut flakes with the mixture above

[0243] 5. Take this mixture and grind to 8mm. Leave to rest in fridge for an hour

[0244] 6. Add the HME after grinding and mix in a Kenwood. Mix in flavors and form into 130g patties and freeze

[0245] 7. Mix in flavors and form into 130g patties and freeze. Final preparation is to defrost burgers overnight and then cook from chilled in a pan with some oil until core temperature is above 70°C

[0246] 8. Final preparation is to defrost burgers overnight and then cook from chilled in a pan with some oil until core temperature is above 70°C The load of the composition in the plant-based burger patties was 0.8%w / w. The samples were evaluated according to the following attributes, all on a scale of 0 to 10: 1. Fat aroma intensity; 2. Fat taste intensity; 3. Fat lingering intensity; 4. Umami intensity; 5. Waxy flavor intensity; 6. Raw protein aroma “green aroma” intensity; 7. “Cereal Savory” flavor intensity; 8. Juiciness intensity; 9. “Liking” intensity.

[0247] Panel results for the plant-based burger patties containing the composition according to the invention were as follows (reference values obtained free liquid beef flavor not formulated according to the invention are provided in brackets)

[0248] Table 12: Evaluation of the perceived intensity

[0249] Example 8

[0250] Performance of the invention in meat analogue products made by high moisture extrusion

[0251] An extruded meat analogue product based on plant proteins was prepared by high moisture extrusion (HME) as follows:

[0252] A powder C was the mixture of powder A or B from example 2, soy protein, gluten and peanut protein. The ratio of each ingredient in powder C is listed in Table 13. The powder C was fed into the extruder through the connected feeder. The processing parameters to produce HME are summarized in Table 14. Table 13. Ration of ingredients in powder C

[0253] Table 14. TSE (Twin Screw Extruder) processing parameters of HME (high moisture extrusion) with coconut oil in emulsion format

[0254] Optionally, hydrophilic flavors could be mixed in powder C.

[0255] The high moisture extrusion products were be evaluated by sensory panels with 12 expert panelists. Sensory texture evaluation and sensory off-notes evaluation were carried out separately.

[0256] Sensory texture evaluation was performed using the following descriptors: fattiness, elasticity, chewiness, hardness, compactness, dryness, stringiness and form of bolus. The results were compared with texture evaluation results of authentic meats by PCA analysis. The authentic meats included chicken meat (chicken thigh), chicken breast, duck meat (duck thigh) and beef meat (beef tenderloin).

[0257] Off-notes were evaluated from the following descriptors: soybean, green, fermented, soy milk, meaty seafood, other and overall intensity. Off-notes were perceived and scored in two approaches, smelling and tasting. Samples with various addition methods of fat were submitted for sensory evaluation to compare the effect of the invention in the extrudates. Sample information is listed in Table 15.

[0258] Table 15. Samples evaluated by for sensory analysis

[0259] Sensory texture evaluation results: Texture evaluation results were analyzed and compared with authentic meats using principal component analysis (PCA). The PCA results are shown in Figure 3.

[0260] Extrudates with fat addition in spray dried powder format (according to the samples from Example 4) displayed the closest texture to chicken meat (chicken thigh).

[0261] Off-notes results: Off-notes evaluation results are shown in Figure 4. Scores of meaty perceived by taste are listed in Table 16.

[0262] Table 16: Scores of perceived “meaty” by taste

[0263] The addition of fat increases the perception of meaty taste. Among the three approaches of fat addition (free oil, emulsion and the composition according to the invention), spray dried format of fat showed the highest score on meaty perceived by taste.

[0264] Example 9

[0265] Performance of powdered composition and individual fractions in a plant-based burger

[0266] The following protocol was applied: a powdered composition as obtained in Example was incorporated in a vegan soy based burger at a concentration of 1.5 wt.% (see Table 17). The weight ratio of Powder 1 to Powder 2 in the composition was 85.6 wt.% (Powder 1) : 14.4 wt.% (Powder 2). Comparative tests with only Powder 1 were performed by substituting Powder 2 in the blend with maltrodextrin (DE value 18), in this case a blend of 85.6 wt.% (Powder 1): 14.4 wt.% maltodextrin was incorporated in the burger at a concentration of 1.5 wt.%. Similarly, comparative tests with only Powder 2 were performed by substituting Powder 1 in the blend with maltrodextrin as filler, in this case a blend of 85.6 wt.% (maltodextrin) : 14.4 wt.% (Powder 2) was used in the burger at a concentration of 1.5 wt.%.

[0267] Table 17. Composition for performance in vegan soy based burgers and comparison with individual fractions (for comparative tests using only Powder 1 in the burgers, all Powder 2 ingredients were substituted with maltodextrin as filler; for comparative tests using only Powder 2 in the burgers, all Powder 1 ingredients were substituted with maltrodextrin as filler). Maltodextrin 18DE 7.7

[0268] Further, also a reference burger was prepared by adding a water in oil paste blend delivering a sustained release over cooking of vegan burger patties; this reference paste was also used at 1.5 wt.% in the burger application. The water in oil paste blend had the following composition:

[0269] Table 18. Composition of the reference paste blend

[0270] The performance of aforementioned burgers was then evaluated using sensory analysis with a panel of up to 8 trained expert panellists.

[0271] The sensorial results are shown in Table 19 below.

[0272] Table 19. Panel results for the plant-based burger patties containing the composition according to the invention compared to patties prepared only with Powder 1, or only with Powder 2, or using the reference.

[0273] (f Open-ended profiling score summarizes verbal open feedback by the panelists as described in the text above). The product prepared with the powdered composition according to the invention was evaluated highest compared to the individual powders or the reference on all three criteria of “juicy intensity”, “fatty”, and “overall liking intensity”, and was perceived as the least “dry”. Also included in the table is the quantitative summary of the open-ended verbal feedback by the panelists; panelists were asked to freely comment on the samples. Comments were grouped into the classes of positives and negatives. The positives were “strongly fatty”, “strong long- lasting”, “very little dryness” (each counted as +3 points); “Smoky metallic aroma” (counted as +2 points); “balanced”, “pleasant”, “beefy”, “fatty”, “juicy”, “mild grilled aroma”, “overall harmonious”, “clean” (each counted as +1 point). The negatives were: “waxy”, “astringent”, “lack of beefy / meaty aroma”, “bland”, “weak in taste”, “almost unflavored”, “lack of aftertaste”, “lack of flavor”, “low aroma impact”, “dry” (each counted as -1 point). The open- ended profiling information confirms the overall liking intensity results.

[0274] As can be observed from Table 19, the powdered composition according to the invention resulted in improved sensorial properties (juiciness, fattiness, dryness, and overall liking) as compared to the reference composition and the two comparative compositions, respectively.

[0275] Example 10

[0276] Beneficial effect of salivating ingredients on enhanced juiciness

[0277] Salivation is a critical physiological response that aids in oral health, taste perception, and food enjoyment. Juiciness has been attributed to the flow of juices from the actual food and the moisture produced by saliva in the mouth during mastication. Enhanced salivation could therefore lead to increased perceived juiciness upon eating.

[0278] Presumed ingredients leading to increased salivation such as acids (e.g. succinic acid, citric acid, fumaric acid, lactic acid), and umami enhancing compounds, optionally in combination, were evaluated organoleptically at specific concentrations.

[0279] Two sensory evaluation methods were employed:

[0280] • Method 1 : Panelists (n=22-26) tasted 20 mL samples of test solutions (umami enhancing compounds, succinic acid, citric acid, fumaric acid, lactic acid, or water as reference) and evaluated the intensity of the “salivating” attribute at 10 and 30 seconds posttasting on a 0-10 scale. Samples were randomized and tasted blind. • Method 2: Panelists (n=19-26) tasted 20 mL samples (including sucrose 2% as negative control) and evaluated “salivating” at 30, 60, and 90 seconds.

[0281] Significant Increase in Salivation: All tested acids (succinic, citric, fumaric, lactic) and umami enhancing compounds, at 0.25% or 2% concentrations, produced a significantly higher salivating response compared to water or sucrose controls. For example, glutamate rich food powder and succinic acid yielded mean salivating scores of approximately 5.6-5.9, compared to water at 1.5-1.8 (p < 0.05).

[0282] Additive Effect: The combination of ribotide rich food powder (2%) with citric or fumaric acid (0.25%) produced an additive effect, with salivating scores reaching up to 7.2 at 30 seconds, significantly higher than either component alone.

[0283] Taste Recognition: Panelists reliably identified the main taste associated with each compound (umami for umami enhancing compounds, sour for acids), confirming the sensory specificity of the effect.

[0284] Temporal Profile: The salivating effect was strongest at early time points (10-30 seconds) and decreased over time but remained significantly above control for up to 90 seconds.

[0285] The data demonstrate that the claimed ingredients at specific concentrations induce a reproducible and significant increase in salivation in human subjects. The effect is both statistically significant and sensory-perceptible, supporting the beneficial use of these ingredients in food, beverage, and oral care applications.

Claims

CLAIMS1- A powdered composition comprising:- a first powder comprising a lipid phase that is entrapped in a carrier, and- a second powder comprising a hydrophilic ingredient.2- The powdered composition according to claim 1, wherein the lipid phase comprises a lipid component chosen in the group consisting of an oil, a wax, a fat, and mixtures thereof.3- The powdered composition according to claim 2, wherein the oil is chosen in the group consisting of sunflower oil, canola oil, olive oil, palm oil, peanut oil, nut oil, hazelnut oil, grapeseed oil, sesame oil, and mixtures thereof.4- The powdered composition according to claim 2, wherein the wax is chosen in the group consisting of a rice bran wax, candelilla wax, carnauba wax, sunflower seed wax, beeswax, olive wax, paraffin wax, synthetic wax, berry wax, myrica wax, rapeseed wax, hydrolyzed sunflower wax, hydrogenated soy oil, hydrogenated castor oil and mixtures thereof.5- The powdered composition according to claim 2, wherein the fat is chosen in the group consisting of hydrogenated plant fats, cocoa butter, coconut fat, palm fat, shea butter, seed fats including legume seed fats, fruit kernel fats, animal fats, fatty acids, and mixtures thereof.6- The powdered composition according to anyone of the preceding claims, wherein the lipid phase comprises a flavor oil.7-The powdered composition according to anyone of the preceding claims, wherein the carrier in the first powder comprises at least one material selected from the group consisting of a starch derivative, gum, fiber, polysaccharide, protein, soluble flour or mixtures, and mixtures thereof.8- The powdered composition according to anyone of the preceding claims, wherein the hydrophilic ingredient comprises at least one component chosen in the group consisting of a water-soluble flavor, a flavoring composition obtained by Maillard reaction or any other reaction flavour, a texturant, a thickener, an emulsifier, a sweetener, a taste modulator, preferably a salivating enhancer, a colorant, hydrophilic particles, an antioxidant, and mixtures thereof.9- The powdered composition according to anyone of the preceding claims, wherein the hydrophilic ingredient comprises at least one component chosen in the group consisting of an acid, a salt, a yeast, a protein, a fiber, an enzyme, a polysaccharide, phospholipid, a yeast extract, enzymatically treated yeast extract, high nucleotide yeast extract and mixtures thereof.10- The powdered composition according to anyone of the preceding claims, wherein the lipid phase and / or the hydrophilic ingredient comprises a vitamin and / or a mineral.11- The powdered composition according to anyone of the preceding claims, wherein the first powder and / or second powder are obtained by spray-drying, extrusion, powder blending, plating, spray chilling, granulation, and mixtures thereof.12- The composition according to anyone of the preceding claims, wherein it is free from water.13- Process for preparing a powdered composition comprising the steps of:(i) Providing a first powder comprising a lipid phase,(ii) Providing a second powder comprising a hydrophilic ingredient,(iii) Blending the first phase and the second phase to obtain a powdered composition.14- The process according to claim 13, wherein no water is added during the process.15- A consumer product comprising the powdered composition as defined in claim 1 to 12, preferably chosen in the group consisting of meat- and / or fish-based food or analogue, dairy analogue, dairy product, hybrid product comprising both dairy and non-dairy37 / 39protein, hybrid products comprising both animal and non-animal protein, baked good, confectionery product, spread, nutritional product, or fat-reduced products.

Images