Preparation of dried particles comprising menthol

Patent metadata

Field	Value
Publication number	US-10674757-B2
Application number	US-201414900612-A
Country	US
Kind code	B2
Filing date	May 28, 2014
Priority date	Jun 21, 2013
Publication date	Jun 9, 2020
Grant date	Jun 9, 2020

Abstract

Provided herein are emulsions and particles comprising high concentration of menthol. Also provided is a process for the preparation emulsions and dried particles comprising high concentration of menthol, Gum Arabic and a natural extract comprising saponins.

First claim

What is claimed is:

1. A free-flowing, lump-free, spray-dried flavor particle consisting of:
a) from about 30 to about 55% menthol, by weight, of the total weight of the particle;
b) from about 45 to about 70% of a Gum Arabic comprising Acacia seyal , by weight, of the total weight of the particle; and
c) about 0.06 to no more than 0.22%, by weight of a dried plant extract, of the total weight of the particle, wherein the plant extract contains at least 10% by weight of saponins, relative to the total weight of the plant extract;
wherein the flavor particle has a particle size of between 10 and 200 μm and a value for the log of an avalanche energy times an untapped bulk density that is equal to or less than about 2.65.

2. A free-flowing, lump-free, spray-dried flavor particle consisting of:
a) from about 30 to about 55% menthol, by weight, of the total weight of the particle;
b) from about 45 to about 70% of a Gum Arabic comprising Acacia seyal , by weight, of the total weight of the particle; and
c) about 0.06 to no more than 0.22%, by weight of a dried plant extract, of the total weight of the particle, wherein the plant extract is quillaj a extract and contains at least 10% by weight of saponins, relative to the total weight of the plant extract;
wherein the flavor particle has a particle size of between 10 and 200 μm and a value for the log of an avalanche energy times an untapped bulk density that is equal to or less than about 2.65.

3. The particle as recited in claim 2 wherein the plant extract contains at least 20% by weight of saponins, relative to the total weight of the plant extract.

4. A food product comprising an edible material and flavor particles according to any one of claims 2 and 3 .

5. An emulsion comprising water and the flavor particles according to any one of claims 2 and 3 , wherein the water is provided in an amount of about 45% to about 50% by weight of the total weight of the emulsion.

6. The particle as recited in claim 2 wherein the flavor particle has a particle size of between 50 and 100 μm.

7. The particle as recited in claim 2 wherein the flavor particle has a particle size of between 75 and 85 μm.

8. The particle as recited in claim 2 wherein the plant extract comprises at least 50% by weight of saponins, relative to the total weight of the plant extract.

9. The particle as recited in claim 2 wherein the plant extract comprises at least 80% by weight of saponins, relative to the total weight of the plant extract.

10. A free-flowing, lump-free, spray-dried flavor particle consisting of:
a) from about 30 to about 55% menthol, by weight, of the total weight of the particle;
b) from about 45 to about 70% of Acacia seyal Gum Arabic, by weight, of the total weight of the particle; and
c) about 0.06 to no more than 0.22%, by weight of a dried quillaj a extract that contains at least 50% by weight of saponins, relative to the total weight of the extract;
wherein the flavor particle has a particle size of between 50 and 100 μm and a value for the log of an avalanche energy times an untapped bulk density that is equal to or less than about 2.65.

11. The particle as recited in claim 10 wherein the flavor particle has a particle size of between 75 and 85 μm and the extract comprises at least 80% by weight of saponins, relative to the total weight of the extract.

12. A food product comprising an edible material and flavor particles according to claim 10 .

13. An emulsion comprising water and the flavor particles according to claim 10 , wherein the water is provided in an amount of about 45% to about 50% by weight of the total weight of the emulsion.

Assignees

• Firmenich & Cie
• Subramaniam Kyle

Inventors

• Normand Valery
• Rada Alison
• Schober Amanda
• Subramaniam Anandaraman

Classifications

• A23L27/10

  Natural spices, flavouring agents or condiments; Extracts thereof · CPC title

• A23L29/10 Primary

  containing emulsifiers · CPC title

• A23P10/47 Primary

  using additives, e.g. emulsifiers, wetting agents or dust-binding agents · CPC title

• A23L29/25

  Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth · CPC title

• A23L27/80

  Emulsions · CPC title