FLAVOUR COMPOSITION

Abstract

A solid flavour composition includes a plurality of individual components at least one of which is a flavour-providing substance and at least one of which is an auxiliary ingredient, in which all amorphous components are present as particulate aggregates. The flavour composition is particularly storage-stable.

Claims

1. A solid flavour composition comprising a plurality of individual components at least one of which is a flavour-providing substance and at least one of which is an auxiliary ingredient, in which all amorphous components are present as particulate aggregates.

2. A method of preparing a solid flavour composition comprising a plurality of individual components, at least one of which is a flavour-providing substance and at least one of which is an auxiliary component, comprising the formation of particulate aggregates of all amorphous components, followed by the blending of the aggregates with the remaining components.

3. The solid flavour composition of claim 1, comprising more than one flavour-providing substance.

4. The solid flavour composition of claim 1, wherein the flavour-providing substance provides a umami taste.

5. The solid flavour composition of claim 1, wherein the flavour-providing substance comprises process flavour.

6. The solid flavour composition of claim 5, wherein the process flavour comprises a Maillard reaction flavour.

7. The solid flavour composition of claim 1, wherein the flavour-providing substance provides a savoury taste.

8. The solid flavour composition of claim 7, wherein the savoury taste is selected from tomato, onion, meaty, basil and spiciness.

9. The solid flavour composition of claim 1, wherein the auxiliary ingredient is selected from dextrin, starches, and hydrocolloids.

10. The solid flavour composition of claim 1, wherein the auxiliary ingredient provides cohesion to form agglomerates.

11. The solid flavour composition of claim 1, wherein the auxiliary ingredient reduces caking of agglomerates.

12. The solid flavour composition of claim 1, wherein the auxiliary ingredient provides improved stability for extended storage of the composition.

13. The solid flavour composition of claim 1, wherein the auxiliary ingredient promotes flowability of the composition.

14. The solid flavour composition of claim 1, wherein the composition is powdery after storage in a desiccator at 25° C. at a water activity level (a.sub.w) of 0.11 for 24, 40, 46, 64, 136, 160, 184, 208, 232 and 304 hours.

15. The solid flavour composition of claim 1, wherein the composition is powdery after storage in a desiccator at 25° C. at a water activity level (a.sub.w) of 0.23 for 24, 40, 46, 64, 136, 160, 184, 208, 232 and 304 hours.

16. The solid flavour composition of claim 1, wherein the composition is powdery after storage in a desiccator at 25° C. at a water activity level (a.sub.w) of 0.33 for 24, 40, 46, 64, 136, 160, 184, 208, 232 and 304 hours.

17. The solid flavour composition of claim 1, wherein the composition is powdery after storage in a desiccator at 25° C. at a water activity level (a.sub.w) of 0.43 for 24 hours.

Description

[0011] The disclosure is further described with reference to the following non-limiting example.

[0012] Test flavours were prepared from the following components—the underlined components are amorphous:

TABLE-US-00001 Umami flavour.sup.1 90 parts (wt) Process flavour.sup.2 60 Yeast 44 Salt enhancer.sup.3 8 Lactic acid 216 Maltodextrin filler.sup.4 50 Salt 500 Sodium diacetate 400 Dextrose 14 Sugar 266 Citric acid 250 .sup.1Umami 501, ex Biorigin Europe, Belgium .sup.2Koqumex ™ Maillard reaction process flavour .sup.3N-Lactoyl Ethanolamine .sup.4Eliane ™ MD6 (ex Avebe, Netherlands), a modified potato starch, was used

[0013] In one embodiment, the entire formulation was blended in a Ruberg blender to give a particulate flavour (“FlavourA”).

[0014] In a separate preparation, the amorphous components were separately granulated using a Glatt Rotor granulator and then blended with the crystalline components (“Flavour B”).

[0015] Samples of both flavours were placed in open cups and stored in a desiccator at 25° C. at different water activity (a.sub.w) levels. The samples were checked by an expert panel after 24, 40, 46, 64,136, 160, 184, 208, 232 and 304 hours. The results are shown in the following tables, in which [0016] 1=powdery, no change from original [0017] 2=some slight caking observed [0018] 3=caked solid [0019] 4=rubbery (consistency like chewing gum)

a.sub.w=0.11

TABLE-US-00002 Time (h) 24 40 46 64 136 160 184 208 232 304 Flavour A 1 1 1 1 1 1 1 1 1 1 Flavour B 1 1 1 1 1 1 1 1 1 1

a.sub.w=0.23

TABLE-US-00003 Time (h) 24 40 46 64 136 160 184 208 232 304 Flavour A 1 1 1 1 1 1 1 1 1 1 Flavour B 1 1 1 1 1 1 1 1 1 1

a.sub.w=0.33

TABLE-US-00004 Time (h) 24 40 46 64 136 160 184 208 232 304 Flavour A 2 2 2 2 2 2 2 2 2 2 Flavour B 1 1 1 1 1 1 1 1 1 1

a.sub.w=0.43

TABLE-US-00005 Time (h) 24 40 46 64 136 160 184 208 232 304 Flavour A 3 3 3 3 3 3 3 3 3 3 Flavour B 1 2 2 2 2 4 4 4 4 4

[0020] It is clear that, over time and in higher aw conditions, the separated components Flavour B is the better performer.

[0021] This was further demonstrated by exposing the two samples to 30° C. and 40% humidity (a.sub.w=0.4) in a Weiss climate testing chamber. The results were as follows:

TABLE-US-00006 Time (h) 2 4 6 24 48 72 Flavour A 4 3 3 3 3 3 Flavour B 1 2 2 4 4 4