Eutectic flavor systems

Patent metadata

Field	Value
Publication number	US-11219228-B2
Application number	US-201515308298-A
Country	US
Kind code	B2
Filing date	Apr 16, 2015
Priority date	May 1, 2014
Publication date	Jan 11, 2022
Grant date	Jan 11, 2022

Abstract

Provided is a liquid system comprising a first component and a second component the components selected from the group consisting of carbohydrates, sugar alcohols, food grade acids, food grade non-aqueous solvents and food grade salts wherein: a. the second component is different than the first component; b. the system has a melting point lower than each of the components; and c. the liquid system comprises 7% or less water. The systems are useful for protecting an active ingredient in a food system wherein the ingredient is stable at room temperature and retains its sensory properties after being diluted into an aqueous beverage for example to form a flavored aqueous beverage.

First claim

What is claimed is:

1. A liquid system comprising a food grade salt, an active ingredient, a first component and a second component, wherein the first and second components are selected from the group consisting of carbohydrates, sugar alcohols, food grade acids, and food grade non-aqueous solvents, wherein:
i) the second component is different than the first component;
ii) the system has a melting point lower than each of the food grade salt, the first component and the second component; and
iii) the liquid system comprises less than 5 wt. % water,
wherein the liquid system comprises 1.5 wt. % to 8.8 wt. % of the food grade salt, and wherein the food grade salt is a conjugate base of an acid selected from the group consisting of malic acid, citric acid, maleic acid, lactic acid, tartaric acid, sorbic acid, and benzoic acid,
wherein the first component or the second component comprises a component selected from carbohydrates, sugar alcohols, and food grade acids, wherein at least one of the first component or the second component comprises a food grade acid,
wherein the active ingredient is susceptible to oxidation and/or acid-catalyzed degradation in aqueous low pH systems,
wherein the active ingredient is a flavor or a flavor composition; and
wherein, upon one hundred fold dilution, the liquid system has a pH of from about 2 to about 4.

2. The liquid system as recited in claim 1 , wherein the first component is selected from malic acid, citric acid, maleic acid, lactic acid, and tartaric acid, and the second component is selected from glucose, erythritol, fructose, sorbitol, sucrose, trehalose, glycerin, propylene glycol and 1,3-propanediol.

3. The liquid system as recited in claim 1 , wherein the combined weight of the first and second components is provided in an amount, by weight, from 50% to 99% of the total weight of the system.

4. The liquid system as recited in claim 1 , wherein the active ingredient is provided in an amount of from 1% to 50%, by weight, of the total weight of the system.

5. The liquid system as recited in claim 1 , further comprising an additional food grade solvent.

6. The liquid system as recited in claim 1 , wherein the active ingredient in the liquid system is more stable against oxidation and/or acid degradation and crystallization for a period of at least 13 weeks at 40° C. as compared to an active ingredient not contained in the liquid system as recited in claim 1 as measured for a period of at least 13 weeks at 40° C.

7. The liquid system as recited in claim 1 , wherein the food grade salt is selected from a conjugate base of an acid selected from the group consisting of citric acid, and lactic acid.

8. The liquid system as recited in claim 7 , wherein the food grade salt is selected from the group consisting of sodium citrate, and sodium lactate.

Assignees

• Firmenich & Cie

Inventors

• Skiff Ronald H
• Steinboeck Ernst L
• Basset Jean-Francois

Classifications

• A23L27/00

  Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof · CPC title

• A23L5/00

  Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor · CPC title

• A23L29/30

  containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30) · CPC title

• A23L29/37

  Sugar alcohols · CPC title

• A23L2/52 Primary

  Adding ingredients (adding preservatives A23B70/10) · CPC title