Process for Preparing a Flavored Composition

Patent metadata

Field	Value
Publication number	US-2023115576-A1
Application number	US-202117905012-A
Country	US
Kind code	A1
Filing date	Feb 24, 2021
Priority date	Feb 26, 2020
Publication date	Apr 13, 2023
Grant date	—

Abstract

Described herein is a process for the preparation of a flavored composition. The process provides an advantageous sustainable alternative to conventional drying (such as for example spray-drying) as it takes place at room temperature. Also described herein is a flavored composition obtainable by said process. Also described herein are consumer products including said flavored composition.

First claim

1 . A process for preparing a dry flavored composition, wherein the process comprises the steps of:
a) preparing an oil-in-water emulsion comprising:
an oil phase comprising a flavor oil,
a water phase comprising a water-soluble matrix material, and
optionally, an emulsifier,
wherein a weight ratio between the oil phase and the water phase is above 0.8, and b) blending at room temperature the emulsion with an insoluble food carrier to obtain a dry flavoured composition, wherein:
the insoluble food carrier has a water activity below 0.6, and
a weight ratio between the insoluble food carrier and the emulsion is between 2 and 32.

2 . The process according to claim 1 , wherein the process does not comprise a spray-drying step.

3 . The process according to claim 1 , wherein the flavor oil in the emulsion is freely dispersed in the water phase.

4 . The process according to claim 1 , wherein in the emulsion, one part of the flavor oil is freely dispersed in the water phase and another part of the flavor oil is dispersed in an encapsulated form in the water phase.

5 . The process according to claim 1 , wherein the flavor oil is dispersed in the emulsion in an encapsulated form in the water phase.

6 . The process according to claim 1 , wherein the oil-in-water emulsion has a viscosity greater than 500 mPa.s, wherein the viscosity is measured at 25° C. with a shear rate of 100 s −1 .

7 . The process according to claim 1 , wherein the water-soluble matrix is selected from the group consisting of maltodextrin, modified starch, inulin, plant-based proteins, gums, soluble fibers, soluble polysaccharides, and mixtures thereof.

8 . The process according to claim 1 , wherein the emulsifier is selected from the group consisting of lecithin, glycerol esters, fatty acid esters, saponins, proteins, gum Arabic, octenyl succinated starch, and mixtures thereof.

9 . The process according to claim 1 , wherein the emulsion comprises:
between 10 and 80% by weight of the oil phase, between 10 and 60% by weight of the water-soluble matrix material, optionally between 0.5 and 25% by weight of the emulsifier, based on a total weight of the emulsion.

10 . The process according to claim 1 , wherein the insoluble food carrier is selected from the group consisting of tea, coffee, herbal carrier, fruit carrier, flowers, leaves, beans, seeds, and other botanicals.

11 . The process according to claim 10 , wherein the insoluble food carrier is tea.

12 . A flavored composition obtainable by the process according to claim 1 .

13 . The flavored composition according to claim 12 , wherein a flavor oil loading is greater than 10% by weight based on a total weight of the flavored composition.

14 . A food or beverage consumer product comprising the flavored composition according to claim 12 , wherein the food or beverage consumer product is selected from the group consisting of a beverage, a sweet good, and a savory good.

15 . The consumer product according to claim 14 , wherein the consumer product is in the form of hot or cold beverages.

16 . A food or beverage consumer product comprising the flavored composition according to claim 13 , wherein the food or beverage consumer product is selected from the group consisting of a beverage, a sweet good, and a savory good.

17 . The consumer product according to claim 16 , wherein the consumer product is in the form of hot or cold beverages.

18 . The process according to claim 1 , wherein the process comprises the steps of:
a) preparing an oil-in-water emulsion comprising:
an oil phase comprising a flavor oil,
a water phase comprising a water-soluble matrix material, and
optionally, an emulsifier,
wherein a weight ratio between the oil phase and the water phase is above 1, and b) blending at room temperature the emulsion with an insoluble food carrier to obtain a dry flavoured composition, wherein:
the insoluble food carrier has a water activity below 0.6, and
a weight ratio between the insoluble food carrier and the emulsion is between 2 and 32.

19 . The process according to claim 1 , wherein the process comprises the steps of:
a) preparing an oil-in-water emulsion comprising:
an oil phase comprising a flavor oil,
a water phase comprising a water-soluble matrix material, and
optionally, an emulsifier,
wherein a weight ratio between the oil phase and the water phase is above 0.8, and b) blending at room temperature the emulsion with an insoluble food carrier to obtain a dry flavoured composition, wherein:
the insoluble food carrier has a water activity below 0.5, and
a weight ratio between the insoluble food carrier and the emulsion is between 2 and 32.

20 . The process according to claim 1 , wherein the oil-in-water emulsion has a viscosity greater than 800 mPa.s, wherein the viscosity is measured at 25° C. with a shear rate of 100 s −1 .

Assignees

• Firmenich & Cie

Inventors

• Bouquerand Pierre-Etienne

Classifications

• A23D7/0053

  Compositions other than spreads · CPC title

• A23L27/12

  from fruit, e.g. essential oils · CPC title

• A23L2/02

  containing fruit or vegetable juices · CPC title

• A23F3/405

  Flavouring with flavours other than natural tea flavour or tea oil · CPC title

• A23D7/011 Primary

  Compositions other than spreads · CPC title