Fine flavors grindable particles

Patent metadata

Field	Value
Publication number	US-2017215462-A1
Application number	US-201515500786-A
Country	US
Kind code	A1
Filing date	Jul 28, 2015
Priority date	Aug 1, 2014
Publication date	Aug 3, 2017
Grant date	—

Abstract

Provided herein is a method of flavouring a food comprising grinding a flavour bead onto a food or beverage prior to or contemporaneous with the use of the food or beverage, wherein the particle is in the form of an extruded, glassy bead, comprising a fibrous carrier composition encapsulating a flavour ingredient or composition active ingredient, characterised in that the bead has a cross-section diameter comprised between 3 mm and 15 mm. Further provided here is a flavour mill comprising the bead. The particle or bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavour material.

First claim

1 . A method of flavouring food comprising grinding a particle on top of a food or beverage contemporaneous with the use of the food or beverage, wherein the particle is in the form of an extruded, glassy bead, comprising a fibrous carrier composition encapsulating a flavour ingredient or composition active ingredient, characterised in that the bead has a cross-section diameter comprised between 3 mm and 15 mm, and the carrier composition comprises from 2 to 90% by weight of a first water-soluble fibrous polysaccharide having an average molecular weight higher than 10000 Dalton and an average degree of polymerisation higher than 60, and from 1 to 80% of a second water-soluble fibrous polysaccharide having an average molecular weight below 10000 Dalton and an average degree of polymerisation below 60, said percentages being defined by weight relative to the total weight of the carrier composition.

2 . The method as recited in claim 1 wherein he bead has a cross-section diameter comprised between 5 mm and 15 mm.

3 . The method as recited in claim 1 wherein, the carrier composition is sugarless and/or non-cariogenic.

4 . A food mill comprising an extruded, glassy bead, comprising a fibrous cattier composition encapsulating a flavour ingredient or composition active ingredient, characterised in that the bead has a cross-section diameter comprised between 3 mm and 15 mm, and the carrier composition comprises from 2 to 90% by weight of a first water-soluble fibrous polysaccharide having an average molecular weight higher than 10000 Dalton and an average degree of polymerisation higher than 60, and from 1 to 80% of a second water-soluble fibrous polysaccharide having an average molecular weight below 10000 Dalton and an average degree of polymerisation below 60, said percentages being defined by weight relative to the total weight of the carrier composition wherein the food mill or grinder is of a size that allows it to be held by a human hand such that the human may flavour a food or beverage by using the mill to grid the bead onto said food or beverage prior to or contemporaneous with the use of the food or beverage.

5 . The mill as recited in claim 4 wherein the bead comprises from 0.01 to 15% by weight of active ingredient relative to the total weight of the composition.

6 . A particulate composition according to claim 4 , characterised in that the first water-soluble fibrous polysaccharide is selected from the group consisting of konjac mannan, xanthan, gum Arabic, guar gum, pectin, locus bean gum, soluble soyahean polysaccharide and beta-glucan.

7 . A particulate composition according to claim 1 , characterised in that the second water-soluble fibrous polysaccharide is a dextrin.

Assignees

• Firmenich & Cie

Inventors

• Bouquerand Pierre-Etienne

Classifications

• A23L27/72 Primary

  Encapsulation · CPC title

• A47J42/00 Primary

  Coffee mills; Spice mills · CPC title

• A23P30/20

  Extruding · CPC title

• A23V2002/00

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