Aroma release capsules

Patent metadata

Field	Value
Publication number	US-10548343-B2
Application number	US-201414787834-A
Country	US
Kind code	B2
Filing date	May 12, 2014
Priority date	May 13, 2013
Publication date	Feb 4, 2020
Grant date	Feb 4, 2020

Abstract

The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules.

First claim

The invention claimed is:

1. A process for producing a capsule comprising an encapsulated composition, the process comprising
a) providing
a first aqueous composition comprising a component selected from the group consisting of whey protein isolate, caseinate, gelatin, and mixtures thereof; and
a second composition comprising coffee oil;
b) mixing the first aqueous composition and the second composition at a pH of 5.5-6.2 to provide an emulsion;
c) raising the pH of the emulsion to 7 or above;
d) providing the capsule comprising the encapsulated composition, wherein the capsule has a diameter of 10 μm to 20 μm.

2. The process according to claim 1 , wherein the emulsion from the mixing step b) is an oil-in-water emulsion.

3. The process according to claim 1 , wherein the mixing step b) results in a mixture comprising a total dry matter content by weight (w/w) of the component in a range of 1-5% and the coffee oil in a range of 10-60% (w/w).

4. The process according to claim 3 , wherein the coffee oil is 30-50% (w/w) of the mixture.

5. The process according to claim 1 , wherein the first aqueous composition and/or the second composition is substantially free or free of citrate and/or acetic compounds.

6. The process according to claim 1 , wherein the first aqueous composition further comprises another component selected from the group consisting of chlorogenic acid, hydrolized proteinaceaous components, polysaccharides, coffee extract, and mixtures thereof.

7. The process according to claim 1 , wherein the second composition provided in step b) comprises at least 5% coffee oil by weight (w/w).

8. The process according to claim 1 , wherein the pH during step c) is raised to 7 or above by mixing the emulsion with a third composition, and the third composition comprises skimmed milk and/or concentrated coffee extract.

9. The process according to claim 1 , wherein the pH during step c) is raised to 7 or above by mixing the emulsion with a concentrated coffee extract that has a dry matter content in a range of 40-70%.

10. The process according to claim 9 , wherein the dry matter content of the concentrated coffee extract is 50-70%.

11. The process according to claim 9 , wherein the concentrated coffee extract has a pH of 8-12.

12. The process according to claim 1 , further comprising concentrating the emulsion before the raising of the pH of the emulsion.

13. The process according to claim 1 , further comprising drying the pH-raised emulsion after the raising of the pH of the emulsion.

14. The process according to claim 1 , wherein the coffee oil is a coffee oil sediment fraction.

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• Braga Ana Luiza
• Gunes Zeynel Deniz
• Husny Joeska
• Pretre Daniel Andre
• Soussan Elodie

Classifications

• A23L27/72

  Encapsulation · CPC title

• A23F5/46 Primary

  Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract (synthetic coffee flavours A23L27/28) · CPC title

• A23L27/28

  Coffee or cocoa flavours · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23F5/48

  Isolation {or recuperation} of coffee flavour or coffee oil · CPC title