Oil-Soluble Flavoring Compounds Stabilize Emulsions
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Solution Overview
Problem
Existing oil-in-water emulsions in the flavors industry are unstable, leading to phase separation and sedimentation, which is visually undesirable and requires additional stabilizing agents that are not flavoring compounds, increasing complexity and cost.
Innovation Solution
Incorporating oil-soluble flavoring compounds like diethyl succinate, isoamyl cinnamate, and benzyl butyrate, with specific logP and specific gravity ranges, to act as both flavoring agents and stabilizers in oil-in-water emulsions, reducing the need for additional stabilizing agents.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If conventional stabilizing agents (gums, starches, resins, waxes, proteins) are added to emulsions, then emulsion stability is improved, but the number of ingredients increases and formulation complexity increases
Solution Approach 1:
The patent applies multi-functionality by selecting flavoring compounds that simultaneously provide both flavoring and emulsion stabilization functions. The flavoring compounds (such as esters with specific logP and specific gravity ranges) perform dual roles: imparting desired flavor characteristics and stabilizing the emulsion against phase separation, thereby eliminating the need for separate stabilizing agents and reducing formulation complexity
Solution Approach 2:
The patent combines the functions of flavoring and stabilization into a single ingredient class. By merging these two previously separate functions into one component (the flavoring compound), the formulation requires fewer ingredients and simplifies the overall composition while maintaining both flavor quality and emulsion stability
2Stability of the object's composition
If multiple stabilizing agents and flavoring compounds are used together, then emulsion stability is improved, but the number of ingredients increases and costs increase
Solution Approach 1:
The flavoring compounds are selected to perform multiple functions simultaneously - providing flavor and stabilizing the emulsion. This multi-functionality reduces the total quantity of different substances needed in the formulation, as one ingredient class replaces what would traditionally require multiple separate ingredients
Solution Approach 2:
By combining the stabilization function with the flavoring function into a single ingredient category, the patent reduces the number of distinct ingredients required. The emulsion can be stabilized using flavoring compounds alone or in combination with minimal other ingredients, thereby reducing both the number of ingredients and associated costs
3Stability of the object's composition
If conventional stabilizing agents are added to emulsions, then phase separation is reduced, but the emulsion requires additional ingredients that are not flavoring compounds
Solution Approach 1:
The flavoring compounds are selected based on their ability to perform dual functions: providing desired flavor profiles and stabilizing the emulsion against phase separation. This universality allows the same ingredient to serve multiple purposes, enhancing ingredient flexibility and reducing the need for specialized non-flavoring stabilizers
Solution Approach 2:
The patent specifies particular parameter ranges for the flavoring compounds (logP between 1-10, specific gravity between 0.98-1.1) to ensure they can effectively stabilize the emulsion. By controlling these parameters, the invention maintains resistance to phase separation while allowing versatility in selecting from various flavoring compounds that meet these criteria
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
The emulsions exhibit improved stability with less separation and sedimentation, allowing for a simplified formulation with fewer ingredients and enhanced organoleptic properties in flavored products.
Implementation Method 1
The prior art discloses a lot of surfactants of different natures, including for example gums, starches, resins, waxes and some proteins. Nevertheless, none of these prior art stabilizing agents can also be used as a flavouring compound.
Implementation Method 2
the problem with emulsions and more specifically macro-emulsions is that, upon storage, they are unstable and tend to phase separate, i.e. the organic phase goes to the surface of the emulsion and sedimentation is observed
Data Source
AI summary
The present invention relates to the flavours industry. More particularly, it relates to an oil-in-water emulsion comprising a stabilizing agent comprising an oil soluble flavouring compound and the use of such an emulsion in flavoured products. The invention also relates to methods for increasing the stability of an emulsion by use in the emulsion of a stabilizing agent comprising an oil soluble flavouring compound.