Deep eutectic solvents and flavour generation

Patent metadata

Field	Value
Publication number	US-10136666-B2
Application number	US-201415023844-A
Country	US
Kind code	B2
Filing date	Sep 23, 2014
Priority date	Sep 24, 2013
Publication date	Nov 27, 2018
Grant date	Nov 27, 2018

Abstract

The present invention relates to flavor generation. In particular the invention relates to a process for the preparation of a flavor composition. The process comprises forming a deep eutectic solvent, preparing a reaction mixture comprising the deep eutectic solvent and flavor 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 flavor 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 flavor composition obtainable by the process of the invention.

First claim

The invention claimed is:

1. A process for the preparation of a flavor composition comprising the steps:
forming a deep eutectic solvent;
preparing a reaction mixture comprising the deep eutectic solvent and flavor precursors selected from the group consisting of amino acids and peptides; and heating the reaction mixture to form aroma compounds, wherein the deep eutectic solvent is a liquid comprising 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., wherein the flavor precursors comprise the compounds solid at 25° C., and wherein the at least two compounds solid at 25° C. are selected from the group consisting of: amino acids; organic acids having 6 carbons or fewer; monosaccharides or disaccharides; sugar alcohols having 12 carbons or fewer; choline chloride; betaine; carnitine; edible salts of sodium, potassium, magnesium or calcium; ribonucleotides; and urea; with the proviso that the two compounds are not both edible salts of sodium, potassium, magnesium or calcium; or are not both ribonucleotides.

2. The process according to claim 1 wherein the deep eutectic solvent is comprises a combination selected from the group consisting of: an amino acid with an organic acid having 6 carbons or fewer; an amino acid with a monosaccharide or disaccharide; and an amino acid with a sugar alcohol having 12 carbons or fewer.

3. The process according to claim 1 wherein the deep eutectic solvent is comprises a combination of a monosaccharide or disaccharide with a sugar alcohol having 12 carbons or fewer.

4. The process according to claim 1 wherein the deep eutectic solvent is based on a combination selected from the group consisting of a metal salt with a monosaccharide, a disaccharide and a sugar alcohol having 12 carbons or fewer.

5. The process according to claim 1 wherein the deep eutectic solvent is comprises a combination selected from the group consisting of β-alanine with malic acid; betaine with rhamnose; rhamnose with sorbitol; rhamnose with proline; xylose with cysteine; sorbitol with proline; sorbitol with lysine; sorbitol with cysteine; xylitol with proline; xylitol with lysine and sodium chloride with fructose.

6. The process according to claim 1 wherein the flavor precursors further comprise at least one polyol.

7. The process according to claim 1 wherein the flavor precursors are selected from the group consisting of glycine, alanine, valine, norvaline, leucine, norleucine, aspartic acid, glutamic acid, asparagine, glutamine, arginine, lysine, serine, threonine, proline, tyrosine, cysteine, cystine, methionine, phenylalanine, histidine, tryptophan, dihydroxyphenylalanine, taurin, thiamine, carnosine and mixtures of these.

8. The process according to claim 6 wherein the polyol is a reducing sugar.

9. The process according to claim 6 wherein the polyol is selected from the group consisting of glycerol; sorbitol; glucuronic acid; 5-keto-gluconic acid; galacturonic acid; iduronic acid; maltodextrin; glucose syrup; rhamnose; xylose; glucose; fructose; sucrose; lactose; maltose, xylitol, maltitol, erythritol, mannitol and mixtures of these.

10. The process according to claim 1 wherein a liquid solvent is added to the reaction mixture before heating, the liquid solvent being selected from the group consisting of water, glycerol, ethanol, polyethylene glycol and mixtures of these.

11. The process according to claim 1 wherein the reaction mixture further comprises an alkali.

12. A food product comprising a flavor composition obtained by a process comprising the steps:
forming a deep eutectic solvent;
preparing a reaction mixture comprising the deep eutectic solvent and flavor precursors selected from the group consisting of amino acids and peptides;
and heating the reaction mixture to form aroma compounds, wherein the deep eutectic solvent is a liquid comprising 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., wherein the flavor precursors comprise the compounds solid at 25° C., and wherein the at least two compounds solid at 25° C. are selected from the group consisting of: amino acids; organic acids having 6 carbons or fewer; monosaccharides or disaccharides; sugar alcohols having 12 carbons or fewer; choline chloride; betaine; carnitine; edible salts of sodium, potassium, magnesium or calcium; ribonucleotides; and urea; with the proviso that the two compounds are not both edible salts of sodium, potassium, magnesium or calcium; or are not both ribonucleotides.

13. The food product according to claim 12 wherein the food product is selected from the group consisting of a bakery product, a pet food, a dairy product, a confectionery product, a cereal product and a culinary product.

Assignees

• Nestec Sa

Inventors

• Oertling Heiko
• Viton Florian
• Menozzi Candice Marie
• Forny Laurent
• Matthey-Doret Walter

Classifications

• A23L27/215

  heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning · CPC title

• A21D2/14

  Organic oxygen compounds · CPC title

• A23C9/156

  Flavoured milk preparations {; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners} · CPC title

• A23K20/10

  Organic substances · CPC title

• A23G3/36

  characterised by the composition {containing organic or inorganic compounds} · CPC title