Emulsions

Abstract

A topical flavor composition comprising at least one hydrophilic flavor compound and at least one lipophilic flavor compound, the flavor composition being a water-in-oil emulsion having a continuous non-aqueous phase and a disperse aqueous phase, the at least one lipophilic flavor compound being dissolved or dispersed in the continuous phase and the at least one hydrophilic flavor compound dissolved or dispersed in the disperse phase. The composition is useful for topical application to a wide variety of comestible products and allows highly versatile flavoring possibilities.

Claims

1. A topical flavor composition comprising at least one hydrophilic flavor compound and at least one lipophilic flavor compound, the flavor composition being a water-in-oil emulsion having a continuous non-aqueous phase and a disperse aqueous phase, the at least one lipophilic flavor compound dissolved or dispersed in the continuous phase and the at least one hydrophilic flavor compound dissolved or dispersed in the disperse phase.

2. The composition according to claim 1, in which the continuous phase of the emulsion is an edible oil or fat that is solid or semi-solid at room temperature, which is heated until it is sufficiently fluid.

3. The composition according to claim 1, in which the at least one lipophilic flavor compound in the continuous phase comprises at least one flavor oil selected from the group consisting of fatty acids, lactones, aldehydes, essential oils and terpenes.

4. The composition according to claim 3, in which the at least one flavor oil is selected from the group consisting of butyric acid, gamma-decalactone, decanal, orange oil, and limonene.

5. The composition according to claim 1, in which the disperse phase additionally comprises co-solvent.

6. The composition according to claim 1, in which the at least one hydrophilic flavor compound in the disperse phase comprises a water-soluble flavor component selected from the group consisting of sugars, sweeteners, salt, organic flavor acids, MSG and yeast extracts.

7. The composition according to claim 1, in which the disperse phase comprises from greater than 0 to 60% by weight of flavor components.

8. The composition according to claim 1, in which the composition comprises an emulsifying agent.

9. The composition according to claim 1, in which the emulsifier is polyglycerol polyricinoleate and the continuous phase is an oil that is liquid at ambient temperature.

10. The composition according to claim 1, in which at least one of the continuous phase and the disperse phase comprises thickener.

11. The composition according to claim 10, in which the thickener in the disperse phase is selected from xanthan gum and starches selected from the group consisting of high-performance thickening starches, acetylated distarch adipate and acetylated di-starch phosphate.

12. The composition according to claim 10, in which the thickener in the continuous phase is selected from waxes and organogelators.

13. A flavored comestible product, in which the flavor is at least partially provided by a topically-applied flavor composition according to claim 1.

14. A method of providing flavor to a comestible product, comprising the topical addition thereto of a flavor composition according to claim 1.

15. The composition according to claim 10, in which the thickener in the continuous phase is at least one compound selected from the group consisting of carnauba wax, candelilla wax, sugarcane wax, beeswax, 12-hydroxystearic acid, cetyl alcohol, palmitic acid, stearic acid, monoglycerides of fatty acids, and diglycerides of fatty acids.

16. The composition according to claim 9, in which the continuous phase is at least one of soybean oil, canola oil and medium chain triglyceride.

17. The composition according to claim 8, in which the composition comprises as emulsifying agent, at least one of lecithin and polyglycerol polyricinoleate.

18. The composition according to claim 2, in which the continuous phase of the emulsion is a partially-hydrogenated soy bean oil.

19. The composition according to claim 1, in which the disperse phase comprises from 20-60% by weight of flavor components.

20. The composition according to claim 1, in which either or both of the continuous or disperse phases comprises at least one amphiphilic compound.

Description

EXAMPLE 1

(1) Preparation of a Flavor Composition:

(2) Aqueous Phase:

(3) TABLE-US-00001 Water 43.9 parts Flavor* 11.0 Potassium sorbate 0.05 Sodium benzoate 0.05 *a water-soluble flavor consisting of a blend of desired commercially-available flavor ingredients. The nature of these ingredients may be changed according to the desired end-use

(4) Oil Phase:

(5) TABLE-US-00002 Partially hydrogenated soybean oil 22.95 Oil-soluble flavor** 11.05 Rice bran lecithin 11.0 **an oil-soluble flavor consisting of a blend of desired commercially-available flavor ingredients.

(6) The aqueous phase components were blended to form a solution. The oil phase components were separately blended at elevated temperature sufficient to melt the vegetable oil (between 40°-60° C.). The molten oil phase was added to a high shear mixer and mixing commenced. The aqueous phase was slowly added to this mixture while mixing and mixing was continued for at least 15 minutes after completion of aqueous phase addition.

(7) The final product was a W/O emulsion that was easily removed from the container and exhibited paste-like properties when allowed to cool to ambient temperature.

EXAMPLE 2

(8) Preparation of a Cheese-Flavored Flavor Composition:

(9) Aqueous Phase:

(10) TABLE-US-00003 Water 43.9 parts Water-soluble cheese flavorings 11 Potassium sorbate 0.05 Sodium benzoate 0.05

(11) Oil Phase:

(12) TABLE-US-00004 Partially hydrogenated soybean oil 23 parts Liquid cheese flavoring 11 Rice bran lecithin 11.

(13) The aqueous and oil phases were blended as described in Example 1. The final result was a stable, uniform emulsion with paste-like properties when allowed to cool to ambient temperature. This composition was added to 65° C. canola oil at 16.3% by weight, and the resulting mixture applied via brush to the outside surface of a pre-baked and pre-salted cracker at 7% wt.

(14) This gave a cheese-flavored cracker with desirable flavor intensity and crispness.

EXAMPLE 3

(15) Preparation of a Chorizo-Flavored Flavor Composition:

(16) Aqueous Phase:

(17) TABLE-US-00005 Water 27.4 parts Water soluble flavorings 27.5 Potassium sorbate 0.05 Sodium benzoate 0.05

(18) Oil Phase:

(19) TABLE-US-00006 Medium chain triglyceride 27.68 parts Liquid chorizo flavoring 13.33 PGPR 4.

(20) The aqueous and oil phases were blended as described in Example 1, except that elevated temperatures were not required to liquefy the medium chain triglyceride. The final result was a stable, uniform emulsion with liquid-like properties at ambient temperature. This composition was added to 65° C. canola oil at 26.1% by weight, and the resulting mixture applied via brush to the outside surface of a pre-baked, and pre-salted cracker at 7% wt.

(21) This gave a chorizo-flavored cracker with desirable flavor intensity and crispness.

EXAMPLE 4

(22) Preparation of a Pizza Flavor Composition:

(23) Aqueous Phase

(24) TABLE-US-00007 Water 27.4 parts Water soluble flavorings 27.5 Potassium sorbate 0.05 Sodium benzoate 0.05

(25) Oil Phase:

(26) TABLE-US-00008 Palm oil 27 parts Palmitic acid 5 Liquid pizza flavoring 12 Sunflower lecithin 1.

(27) The aqueous and oil phases were blended as described in Example 1. The final result was a stable, uniform emulsion with paste-like properties when allowed to cool to ambient temperature. This composition was added to 65° C. canola oil at 26.1% by weight, and the resulting mixture applied via brush to the outside surface of a pre-baked and pre-salted cracker at 7% wt.

(28) This gave a pizza-flavored cracker with desirable flavor intensity and crispness.

EXAMPLE 5

(29) Preparation of a Pizza Flavor Composition:

(30) Aqueous Phase

(31) TABLE-US-00009 Water 27.4 parts Water soluble flavorings 27.5 Potassium sorbate 0.05 Sodium benzoate 0.05

(32) Oil Phase:

(33) TABLE-US-00010 Palm oil 24 parts Palmitic acid 5 Liquid pizza flavoring 12 Sorbitan monooleate 4.

(34) The aqueous and oil phases were blended as described in Example 1. The final result was a stable, uniform emulsion with paste-like properties when allowed to cool to ambient temperature. This composition was added to 65° C. canola oil at 26.1% by weight, and the resulting mixture applied via brush to the outside surface of a pre-baked and pre-salted cracker at 7% wt.

(35) This gave a pizza flavored cracker with desirable flavor intensity and crispness.

EXAMPLE 6

(36) Preparation of a Pizza Flavor Composition:

(37) Aqueous Phase

(38) TABLE-US-00011 Water 27.4 parts Water soluble flavorings 27.5 Potassium sorbate 0.05 Sodium benzoate 0.05

(39) Oil Phase:

(40) TABLE-US-00012 Sunflower oil 28 parts Candelilla wax 1 Liquid pizza flavoring 12 PGPR 4.

(41) The aqueous phase was prepared by dissolving the ingredients in water. The oil phase was prepared first by dissolving the candelilla wax in the sunflower oil at 65° C. Next, flavoring and PGPR emulsifier were added to the molten oil phase. The molten oil phase was added to a high shear mixer and mixing commenced. The aqueous phase was slowly added to this mixture while mixing and mixing was continued for at least 10 minutes after completion of aqueous phase addition. The final result was a stable, uniform emulsion with liquid gel-like properties when allowed to cool to ambient temperature. This composition was added to 65° C. canola oil at 26.1% by weight, and the resulting mixture applied via brush to the outside surface of a pre-baked and pre-salted cracker at 7% wt.

(42) This gave a pizza flavored cracker with desirable flavor intensity and crispness.