Cooking aid
US-2017231233-A1 · Aug 17, 2017 · US
Method of forming flavor coated particles
US10064419B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-10064419-B2 |
| Application number | US-201214112443-A |
| Country | US |
| Kind code | B2 |
| Filing date | Apr 27, 2012 |
| Priority date | May 3, 2011 |
| Publication date | Sep 4, 2018 |
| Grant date | Sep 4, 2018 |
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- Title
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Abstract
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A method of forming flavor particles comprising spraying an emulsion of a flavor material in an aqueous coating material with a core material in a heated environment at a drying temperature, the core material being a finely-divided native starch having a gelatinization temperature higher than that of the drying temperature. The process allows much quicker and more efficient processing.
First claim
Opening claim text (preview).
The invention claimed is: 1. A method of forming flavour particles comprising a core material, flavour material and an aqueous coating material, the method comprising: step (a) of preparing a flavour emulsion of the flavour material in the aqueous coating material, and step (b) of spraying the flavour emulsion of step (a) with the core material in a heated environment at a drying temperature, the core material being a finely-divided native starch having a gelatinisation temperature higher than that of the drying temperature, which core material is gelatin-free. 2. The method according to claim 1 , in which the native starch has a gelatinisation temperature of at least 65° C. 3. The method according to claim 1 , in which the native starch is selected from those derived from maize, sorghum, rice, tapioca, sago and peas. 4. The method according to claim 1 , wherein the weight proportion of emulsion to native starch in the flavor particle is from 1:20 to 1:5. 5. The method according to claim 1 , wherein the weight proportion of emulsion to native starch in the flavor particle is from 1:12.5 to 1:8.3.
Assignees
Inventors
Classifications
- A23L27/70Primary
Fixation, conservation, or encapsulation of flavouring agents · CPC title
Emulsions · CPC title
Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title
- A23L1/22008Primary
Human Necessities · mapped topic
Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) · CPC title
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- What does patent US10064419B2 cover?
- A method of forming flavor particles comprising spraying an emulsion of a flavor material in an aqueous coating material with a core material in a heated environment at a drying temperature, the core material being a finely-divided native starch having a gelatinization temperature higher than that of the drying temperature. The process allows much quicker and more efficient processing.
- Who is the assignee on this patent?
- Witteveen Frans, Givaudan Sa
- What technology area does this patent fall under?
- Primary CPC classification A23L27/70. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Sep 04 2018 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).