Topical flavouring compositions comprising oleic acid and sodium oleate

Abstract

A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20-54:46. The method results in a very even flavouring distribution over the surface of the product.

Claims

1. A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the weight ratio of oleic acid to sodium oleate being from 80:20-54:46.

2. The method according to claim 1, in which the weight ratio of oleic acid to sodium oleate is from 70:30-56:44.

3. The method according to claim 1, in which the overall proportion of oleic acid and sodium oleate in the flavouring product is in the range of 1% to 20% by weight of the total weight of continuous medium, oleic acid/sodium oleate and solid flavouring.

4. The method according to claim 1, in which the proportions of solid flavouring and continuous medium are from 5% to 50% by weight of solid flavouring and from 50% to 95% by weight of continuous medium.

5. The method according to claim 1, in which the weight ratio of oleic acid to sodium oleate is from 62:38-58:42.

Description

EXAMPLE 1

(1) Determination of Appropriate Proportions of Oleic Acid and Sodium Oleate.

(2) Various proportions of oleic acid and sodium oleate were combined in sunflower oil to determine which ratios were appropriate. What was desirable was a clear, homogeneous solution of the oleic acid/sodium oleate mixture in the oil. All mixtures of sodium oleate and oleic acid were added to the oil at 4.8% by weight and agitated on a Brookfield viscometer, spindles No. 62 and 63 @30 rpm.

(3) TABLE-US-00001 Oleic No Clear Mix Acid Oleate solution A 90 10 Negative 19 mPas by 20 C. B 80 20 Positive 75 mPas by 20 C. C 70 30 Positive 103 mPas by 20 C. P 64 36 Positive 139 mPas by 20 C. N 62 38 Positive 175 mPas by 20 C. D 60 40 Positive 234 mPas by 20 C. J 58 42 Positive 218 mPas by 20 C. K 56 44 Positive 183 mPas by 20 C. L 54 46 Positive 189 mPas by 20 C. M 52 48 Negative 20 mPas by 20 C. (lumps) E 50 50 Negative Not possible

(4) Homogeneous blends were readily possible between 80:20 and 54:46 oleic acid:sodium oleate, with increasing, but workable viscosities. However, at 52:48, lumps were formed, and this became worse at 50:50 and lower.

(5) The best result (clear solution plus higher, but workable, viscosity was found at 60:40.

EXAMPLE 2

(6) Use on Crackers.

(7) A flavoured coating was prepared by blending 15 parts sunflower oil, 4 parts chorizo flavouring powder and 1 part of a 60:40 oleic acid:sodium oleate mixture.

(8) The flavouring was applied to 80 parts crackers by rotating disc spray. Examination revealed that the distribution of flavouring was very uniform, even if the flavouring composition had been allowed to stand for some hours.

(9) In contrast, a flavouring composition, identical except for the absence of the oleic acid:sodium oleate mixture, started to separate into layers within a minute of preparation and spraying produced a very uneven flavouring distribution. Eventually the composition was completely unsprayable.

EXAMPLE 3

(10) Preparation of Flavour Concentrate

(11) A concentrate was prepared by blending the following components:

(12) 40 parts chorizo seasoning powder

(13) 54.7 parts sunflower oil 5.3 parts 60:40 oleic acid/Na oleate mix

(14) Such a concentrate may be suitably diluted with further oil to provide any desirable composition for any given application.