Shelf stable spray dried particles

Patent metadata

Field	Value
Publication number	US-12415968-B2
Application number	US-201916592973-A
Country	US
Kind code	B2
Filing date	Oct 4, 2019
Priority date	Feb 4, 2013
Publication date	Sep 16, 2025
Grant date	Sep 16, 2025

Abstract

A process for the preparation of shelf stable dry particles that include flavours or fragrances, in which an emulsion of the flavour or fragrance, an emulsifier of a natural extract containing saponins, water and a carbohydrate carrier system is spray-dried. Also provided are shelf stable dry particles and products containing them.

First claim

The invention claimed is:

1. A dry particle comprising:
i) an emulsifier in an amount, by weight, from about 0.06% to about 1% of the total weight of the dry particle wherein the emulsifier comprises a natural extract containing saponins, with the saponins present in an amount of less than 0.5% by weight of the total weight of the dry particle;
ii) a carbohydrate in an amount, by weight, from about 15% to about 95% by weight of the total weight of the dry particle wherein the carbohydrate comprises a mixture of maltodextrins and sucrose and has a number average molecular weight of from 445 to about 687 g·mol-1, wherein the maltodextrins and the sucrose are present in a ratio in a range of from about 4:1 to about 2:1, wherein the carbohydrate has an apparent Dextrose Equivalent of at least 22.7;
iii) an oxidizable flavor or fragrance in an amount, by weight, from about 5% to about 75% by weight of the total weight of the dry particle; and
iv) a polymeric emulsifier, wherein the polymeric emulsifier is present in an amount, by weight, of not more than 10% of the total weight of the dry particle;
wherein the dry particle does not comprise an antioxidant; and
wherein the dry particle has a shelf life of at least 6 months at 25° C. when the dry particle is stored at 10-80% relative humidity, with the shelf life determined by a measurement of oxidation products of the oxidizable flavor or fragrance to determine an apparent diffusion coefficient of oxygen of the dry particle.

2. The dry particle of claim 1 comprising from about 0.06% to about 0.1% emulsifier.

3. The dry particle of claim 1 comprising about 0.06% emulsifier.

4. The dry particle of claim 1 wherein the flavor is citrus flavor.

5. The dry particle of claim 4 wherein the citrus flavor is orange.

6. The dry particle of claim 1 wherein the particle has a shelf life of at least 8 months at 25° C.

7. The dry particle of claim 6 wherein the particle has a shelf life of from about 12 months to about 24 months at 25° C.

8. The dry particle of claim 6 wherein the particle has a shelf life of from about 12 months to about 18 months at 25° C.

9. A dry particle prepared by a method comprising:
a) preparing an emulsion comprising:
i) an emulsifier in an amount, by weight, from greater than 0% to about 1% of the total weight of the emulsion wherein the emulsifier comprises a natural extract containing saponins, with the saponins present in an amount, by dry weight, of from about 0.06% to about 0.1% of the total weight of the dry particle;
ii) a carbohydrate in an amount, by weight, from about 5 to about 55% of the total weight of the emulsion wherein the carbohydrate comprises a mixture of maltodextrins and sucrose and has a number average molecular weight of from 445 to about 687 g·mol-1, wherein the maltodextrins and the sucrose are present in a ratio in a range of from about 4:1 to about 2:1;
iii) an oxidizable citrus flavor in an amount, by weight, from about 5 to about 60% of the total weight of the emulsion; and
iv) a polymeric emulsifier, wherein the polymeric emulsifier is present in an amount, by weight, not more than 10% of the total weight of the emulsion, and

b) drying the emulsion to obtain the dry particle, wherein the dry particle has a shelf life of at least 6 months at 25° C. when the dry particle is stored at 10-80% relative humidity, with the shelf life determined by a measurement of oxidation products of the oxidizable flavor or fragrance to determine an apparent diffusion coefficient of oxygen of the dry particle wherein the dry particle comprises:
i) an emulsifier in an amount, by weight, from about 0.06% to about 1% of the total weight of the dry particle wherein the emulsifier comprises a natural extract containing saponins, with the saponins present in an amount of less than 0.5% by weight of the total weight of the dry particle;
ii) a carbohydrate in an amount, by weight, from about 15% to about 95% by weight of the total weight of the dry particle wherein the carbohydrate comprises a mixture of maltodextrins and sucrose and has a number average molecular weight of from 445 to about 687 g·mol-1, wherein the carbohydrate has an apparent Dextrose Equivalent of at least 22.7;
iii) an oxidizable flavor or fragrance in an amount, by weight, from about 5% to about 75% by weight of the total weight of the dry particle; and
iv) a polymeric emulsifier in an amount, by weight, of not more than 10% of the total weight of the dry particle;
wherein the dry particle does not comprise an antioxidant; and
wherein the dry particle has a shelf life of at least 6 months at 25° C. when the dry particle is stored at 10-80% relative humidity, with the shelf life determined by a measurement of oxidation products of the oxidizable flavor or fragrance to determine an apparent diffusion coefficient of oxygen of the dry particle.

10. The dry particle of claim 9 comprising from about 0.06% to about 0.1% emulsifier.

11. The dry particle of claim 9 comprising about 0.06% emulsifier.

12. The dry particle of claim 9 wherein the flavor is citrus flavor.

13. The dry particle of claim 12 wherein the citrus flavor is orange.

14. The dry particle of claim 9 wherein the particle has a shelf life of at least 8 months at 25° C.

15. The dry particle of claim 14 wherein the particle has a shelf life of from about 12 months to about 24 months at 25° C.

16. The dry particle of claim 14 wherein the particle has a shelf life of from about 12 months to about 18 months at 25° C.

Assignees

• Firmenich & Cie
• Subramaniam Kyle

Inventors

• Normand Valery
• Rada Alison
• Schober Amanda
• Subramaniam Anandaraman
• Veazey Robert L

Classifications

• G06Q30/06

  Buying, selling or leasing transactions · CPC title

• G06Q10/00

  Administration; Management · CPC title

• A23V2002/00

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

• A23L27/80

  Emulsions · CPC title

• A23L27/70

  Fixation, conservation, or encapsulation of flavouring agents · CPC title