Enriched flavor composition

Patent metadata

Field	Value
Publication number	US-2022369671-A1
Application number	US-202017755132-A
Country	US
Kind code	A1
Filing date	Dec 21, 2020
Priority date	Dec 24, 2019
Publication date	Nov 24, 2022
Grant date	—

Abstract

Described herein is a method for preparing a flavor composition, typically a dehydrated and de-alcoholized flavor composition, by decreasing or removing water and ethanol from a strong alcoholic flavor composition. The method includes the steps of treating the strong alcoholic flavor composition by a dehydration process and dealcoholization process. Also described herein are flavor compositions obtainable by this method, flavored consumer products including the same and methods and uses thereof.

First claim

1 . A method for preparing a flavor composition by decreasing or removing water and ethanol from a strong alcoholic flavor composition, the method comprising the steps of treating the flavor composition by a dehydration process and dealcoholization process.

2 . The method according to claim 1 , wherein the strong alcoholic flavor composition is in a form of a solution or dispersion.

3 . The method according to claim 1 , wherein the strong alcoholic flavor composition comprises ethanol in an amount from 40 to 90% by weight and water in an amount from 5 to 60% by weight, based on a total weight of the strong alcoholic flavor composition.

4 . The method according to claim 1 , wherein the dehydration process is conducted using a hydrophilic membrane.

5 . The method according to claim 1 , wherein the dealcoholization process is a distillation process.

6 . The method according to claim 1 , wherein the amount of water and ethanol from the strong alcoholic flavor composition is reduced in said strong alcoholic flavor composition by a factor of at least 2.

7 . A flavor composition obtainable by the method according to claim 1 .

8 . A flavor composition imparting a strong alcoholic beverage note, comprising based on a total flavor composition:
less than 5% of water, less than 5% of ethanol, more than 10% by weight of volatile compounds except ethanol and, at least 3 of the following compounds: isoamyl decanoate; 2-phenylethyl alcohol; octanoic acid; ethyl myristate; isoamyl laurate; 1-dodecanol; ethyl palmitate; decanoic acid; ethyl palmitoleate; 1-hexadecanol; lauric acid; myristic acid; palmitic acid; ethyl laurate; isobutyl decanoate; 2-phenylethyl acetate; ethyl decanoate; ethyl lactate; ethyl octanoate; ethyl hexanoate; 2-methylbutyl alcohol; 3-methylbutyl acetate; isobutanol; 1-propanol; ethyl acetate; acetal and acetaldehyde.

9 . The flavor composition according to claim 8 , further comprising, based on the total flavor, composition more than 0.06% by weight of at least 3 of the following compounds: isoamyl decanoate; 2-phenylethyl alcohol; octanoic acid; ethyl myristate; isoamyl laurate; 1-dodecanol; ethyl palmitate; decanoic acid; ethyl palmitoleate; 1-hexadecanol; lauric acid; myristic acid; palmitic acid; ethyl laurate; isobutyl decanoate; 2-phenylethyl acetate; ethyl decanoate; ethyl lactate; ethyl octanoate; ethyl hexanoate; 2-methylbutyl alcohol; 3-methylbutyl acetate; isobutanol; 1-propanol; ethyl acetate; acetal; and acetaldehyde.

10 . A flavored consumer product comprising a composition according to claim 7 .

11 . The flavored consumer product according to claim 10 , wherein the flavored consumer product is selected from the group consisting of baked goods, dairy based products, dairy analogues, products based on fat and oil or emulsions thereof, milk products, desserts, chocolate and compound coatings, cereal products, confectionary and product based on sugar non-alcoholic beverages, alcoholic beverages or instant beverages.

12 . The flavored consumer product according to claim 10 , wherein the flavored consumer product is selected from the group consisting of breads, dry biscuits, cakes, rice cakes, rice crackers, cookies, crackers, donuts, muffins, pastries, fruit or flavored yoghurts, ice creams, fruit ices, frozen desserts, spreads, regular or low fat margarines, butter/margarine blends, flavored oils, shortenings, dressings, spice preparations, peanut butters, fresh cheeses, soft cheeses, milk drinks, wheys, butters, partially or wholly hydrolysed milk protein-containing products, fermented milk products, condensed milk and analogues, gelatins, puddings, dessert creams, chocolates, spreads, confectionaries, filing and couverture products, sugar base products, aqueous beverages, enhanced/slightly sweetened water drinks, flavored carbonated and still mineral and table waters, carbonated soft drinks, non-carbonated beverages, carbonated waters, still waters, softs, bottled waters, sports/energy drinks, juice drinks, vegetable juices, vegetable juice preparations, beer and malt beverages, spirituous beverages, wines, liquors, instant vegetable drinks, powdered soft drinks, instant coffees and teas, black teas, green teas, oolong teas, herbal infusions, cacaos, tea-based drinks, coffee-based drinks, cacao-based drinks, infusions, syrups, frozen fruits, frozen fruit juices, water-based ices, fruit ices, sorbets, breakfast cereals, cereal bars, energy bars/nutritional bars, granolas, pre-cooked ready-made rice products, rice flour products, millet and sorghum products, raw or pre-cooked noodles and pasta products.

13 . A method of preparing a flavored food or beverage article, the method comprising the steps of:
(a) providing a food carrier or base or beverage carrier or base, respectively, and (b) adding to the food carrier or base or beverage carrier or base, respectively, the flavor composition obtainable by the method according to claim 1 .

14 . (canceled)

15 . (canceled)

16 . A flavored consumer product comprising a composition according to claim 8 .

17 . The flavored consumer product according to claim 16 , wherein the flavored consumer product is selected from the group consisting of baked goods, dairy based products, dairy analogues, products based on fat and oil or emulsions thereof, milk products, desserts, chocolate and compound coatings, cereal products, confectionary and products based on sugar non-alcoholic beverages, alcoholic beverages or instant beverages.

18 . The flavored consumer product according to claim 16 , wherein the flavored consumer product is selected from the group consisting of breads, dry biscuits, cakes, rice cakes, rice crackers, cookies, crackers, donuts, muffins, pastries, fruit or flavored yoghurts, ice creams, fruit ices, frozen desserts, spreads, regular or low fat margarines, butter/margarine blends, flavored oils, shortenings, dressings, spice preparations, peanut butters, fresh cheeses, soft cheeses, milk drinks, wheys, butters, partially or wholly hydrolysed milk protein-containing products, fermented milk products, condensed milk and analogues, gelatins, puddings, dessert creams, chocolates, spreads, confectionaries, filing and couverture products, sugar base products, aqueous beverages, enhanced/slightly sweetened water drinks, flavored carbonated and still mineral and table waters, carbonated soft drinks, non-carbonated beverages, carbonated waters, still waters, softs, bottled waters, sports/energy drinks, juice drinks, vegetable juices, vegetable juice preparations, beer and malt beverages, spirituous beverages, wines, liquors, instant vegetable drinks, powdered soft drinks, instant coffees and teas, black teas, green teas, oolong teas, herbal infusions, cacaos, tea-based drinks, coffee-based drinks, cacao-based drinks, infusions, syrups, frozen fruits, frozen fruit juices, water-based ices, fruit ices, sorbets, breakfast cereals, cereal bars, energy bars/nutritional bars, granolas, pre-cooked ready-made rice products, rice flour products, millet and sorghum products, raw or pre-cooked noodles and pasta products.

19 . A method of preparing a flavored food or beverage article, the method comprising the steps of:
(a) providing a food carrier or base or beverage carrier or base, respectively, and (b) adding to the food carrier or base or beverage carrier or base, respectively, the flavor composition according to claim 8 .

20 . The method according to claim 1 , wherein the strong alcoholic flavor composition comprises ethanol in an amount from 50 to 80% by

Assignees

• Firmenich & Cie

Inventors

• Chen Long
• Huang Ke

Classifications

• A23L5/21

  by heating without chemical treatment, e.g. steam treatment, cooking · CPC title

• C12H3/04

  using semi-permeable membranes · CPC title

• A23L2/56 Primary

  Flavouring or bittering agents (sweeteners A23L2/60) · CPC title

• C12H3/02

  by evaporating · CPC title

• A23L5/20

  Removal of unwanted matter, e.g. deodorisation or detoxification · CPC title