Deep Eutectic Solvents for Homogeneous Flavour Generation
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Solution Overview
Problem
Existing flavor generation processes face challenges in producing reproducible and homogeneous aroma compounds due to the solid or semi-solid nature of reaction mixtures, which leads to inhomogeneous and inconsistent flavor profiles, and often require non-aqueous solvents that can alter food texture or introduce unwanted flavors.
Innovation Solution
The process involves forming a deep eutectic solvent with a melting point at least 20°C lower than the components that form it, using a combination of compounds solid at 25°C with water or glycerol in amounts insufficient to dissolve all components individually, and heating the reaction mixture to form aroma compounds, allowing for the use of low water levels and homogeneous flavor generation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional liquid solvents (water, glycerol, propylene glycol) are used to dissolve flavour precursors, then the reaction mixture achieves good solubility and homogeneity, but the final flavour composition may alter food texture or introduce unwanted flavours
Solution Approach 1:
The patent changes the physical state parameter of the solvent system by using a deep eutectic solvent that is liquid at room temperature but forms from solid compounds. This maintains solubility and homogeneity benefits while avoiding the harmful effects of conventional liquid solvents in food products.
Solution Approach 2:
The patent uses solid compounds (choline chloride, urea, sugars, amino acids) that form the deep eutectic solvent temporarily during the flavour generation process. These solids can be easily incorporated into food products without the need for removal, unlike conventional liquid solvents that may require isolation steps.
2Productivity
If solid or semi-solid reaction mixtures are used to generate flavours, then the water activity is low which enhances Maillard reaction efficiency, but the mixture becomes inhomogeneous and flavour generation is inconsistent
Solution Approach 1:
The patent changes the physical state parameter from solid/semi-solid to liquid by forming a deep eutectic solvent. This allows the reaction mixture to maintain low water activity for efficient Maillard reaction while achieving homogeneous mixing and consistent flavour generation through the liquid state.
3Productivity
If non-aqueous solvents are used to achieve low water activity for efficient flavour generation, then the Maillard reaction is enhanced, but the solvents may not be suitable for direct incorporation into food products
Solution Approach 1:
The patent uses food-grade solid compounds (choline chloride, urea, sugars, amino acids) that form the deep eutectic solvent temporarily during flavour generation. These materials are suitable for direct incorporation into food products, eliminating the need for solvent removal or isolation steps while maintaining flavour generation efficiency.
4Productivity
If conventional flavour generation processes are used, then aroma compounds are produced, but the process requires isolation of aroma compounds from the reaction mixture before use
Solution Approach 1:
The patent uses a deep eutectic solvent system that can be directly incorporated into food products without requiring isolation or purification steps. The solid compounds forming the eutectic solvent are food-grade and can remain in the final product, significantly simplifying the overall process.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method produces a more reproducible and desirable aroma profile with enhanced almond-like and milky notes, and allows for direct incorporation into food products without altering texture, as demonstrated by the use of deep eutectic solvents based on combinations like sodium chloride and fructose or malic acid and β-alanine.
Implementation Method 1
The deep eutectic solvent has a melting point at least 20°C lower than the melting points of the compounds which form the deep eutectic solvent
Implementation Method 2
heating the reaction mixture to form aroma compounds
Data Source
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AI summary
The present invention relates to flavour generation. In particular the invention relates to a process for the preparation of a flavour composition. The process comprises forming a deep eutectic solvent, preparing a reaction mixture comprising the deep eutectic solvent and flavour precursors, and heating the reaction mixture to form aroma compounds. The deep eutectic solvent is a liquid based on a combination of at least two compounds solid at 25 °C and comprises water and/or glycerol in an amount insufficient to dissolve all the compounds solid at 25 °C individually, or in an amount such that all the compounds solid at 25 °C are simultaneously saturated at 25 °C. The flavour precursors may comprise the compounds solid at 25 °C on which the deep eutectic solvent is based. A further aspect of the invention is a food product comprising the flavour composition obtainable by the process of the invention.