Edible self-adhesive particles

Patent metadata

Field	Value
Publication number	US-2016113308-A1
Application number	US-201514923951-A
Country	US
Kind code	A1
Filing date	Oct 27, 2015
Priority date	Oct 28, 2014
Publication date	Apr 28, 2016
Grant date	—

Abstract

The present invention relates to self-adhesive edible particles for applying and adhering to the surface of food or foodstuffs. The invention further relates to the preparation of foodstuffs comprising the self-adhesive edible particles according to the invention.

First claim

1 - 15 . (canceled)

16 . An edible particle with self-adhering properties, obtained by a process comprising the following steps:
(i) providing a matrix comprising the following components:
(a) about 0.001% b.w. to about 20% b.w. aroma compounds;
(b) about 40% b.w. to about 90% b.w. fillers;
(c) 0 to about 10% b.w. emulsifiers;
(d) about 0.001% b.w. to about 20% b.w. dyes;
(e) 0 to about 10% b.w. fibres;
(f) 0 to about 90% b.w. fats;
(g) 0 to about 5% b.w. water; and
(h) 0 to about 5% b.w. flavours, flavour extracts or related powdered food products,
on condition that the amounts of the composition add to 100% b.w.; and
(ii) subjecting the matrix according to step (i) to a granulation process.

17 . The particle of claim 16 , wherein the fillers are carbohydrates.

18 . The particle of claim 17 , wherein the carbohydrates are starches and degradation products of starches.

19 . The particle of claim 17 , having an amount of carbohydrates of up to 60% b.w.

20 . The particle of claim 16 , having a meltable amount of at least 3% b.w.-calculated on the particles.

21 . The particle of claim 16 , having an average particle size of from about 0.1 to about 50 mm.

22 . The particle of claim 16 , having a glass transition temperature of from about 100 to about 130° C.

23 . The particle of claim 16 , wherein the granulation process is selected from the group consisting of extrusion, nozzle-co extrusion, melt extrusion, spray-chilling, press agglomeration, melt moulding, pelletizing and tableting.

24 . A method for obtaining edible particles with self-adhering properties, comprising the following steps:
(i) providing a matrix comprising the following components:
(a) about 0.001% b.w. to about 20% b.w. aroma compounds;
(b) about 40% b.w. to about 90% b.w. fillers;
(c) 0 to about 10% b.w. emulsifiers;
(d) about 0.001% b.w. to about 20% b.w. dyes;
(e) 0 to about 10% b.w. fibres;
(f) 0 to about 90% b.w. fats;
(g) 0 to about 5% b.w. water; and
(h) 0 to about 5% b.w. flavours, flavour extracts or related powdered food products,
on condition that the amounts of the composition add to 100% b.w.; and
(ii) subjecting the matrix of step (i) to a granulation process.

25 . The method of claim 24 wherein step (ii) is selected from the group consisting of extrusion, nozzle-co extrusion, melt extrusion, spray-chilling, press agglomeration, melt moulding, pelletizing and tableting.

26 . A food product coated with the edible particles of claim 16 .

27 . The food product of claim 26 , selected from the group consisting of chips, tortilla chips, nut products, French fries, pretzels, snack mixtures, crackers, popcorn, mueslis, biscuits, cookies, extrudated snacks, muesli bars and cereals.

28 . A method for coating the surface of a food product with edible particles, comprising the following steps:
(i) providing edible particles with self-adhering properties, and having a matrix comprising one or more of the following components:
(a) about 0.001% b.w. to about 20% b.w. aroma compounds;
(b) about 40% b.w. to about 90% b.w. fillers;
(c) 0 to about 10% b.w. emulsifiers;
(d) about 0.001% b.w. to about 20% b.w. dyes;
(e) 0 to about 10% b.w. fibres;
(f) 0 to about 90% b.w. fats;
(g) 0 to about 5% b.w. water; and
(h) 0 to about 5% b.w. flavours, flavour extracts or related powdered food products,
on condition that the amounts of the composition add to 100% b.w.;
(ii) heating the particles of step (i) to a temperature sufficient to begin melting said particles; and (iii) adding the particles of step (ii) to the food product, optionally in the presence of additional flavours.

Assignees

• Symrise Ag

Inventors

• Henze Thomas
• Lindner Lngo
• Fahie Jens
• Elenschleger Sergej
• Sabater Christopher
• Frank Irene

Classifications

• A23P10/25 Primary

  Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces · CPC title

• A23L7/122

  Coated, filled, multilayered or hollow ready-to-eat cereals · CPC title

• A23P20/11

  Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins · CPC title

• A23L27/70

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

• A23P20/18

  by spray-coating, fluidised-bed coating or coating by casting (combined with breading A23P20/12) · CPC title