FOOD PRODUCTS

Abstract

Particles of a calcium salt having a median particle diameter of less than 100 m have been found to enhance the taste of food products, including confectionery products. Sensory testing within tasting panels is described in relation to chocolate products.

Claims

1. A method to improve the flavour profile of a food product, comprising adding particles of a calcium salt to a food product.

2. The method of claim 1, wherein the addition of the calcium salt enhances the perception of any one or more of the following flavour characteristics: salty, tangy, spicy, herby, gingery, sweet, acidic, rich, cocoa, nutty, bitter, minty, vanilla, earthy, mushroom, umami, sour, fruity, smoky, savoury, caramel, buttery, creamy or malty.

3. The method of claim 1, wherein the food product is a reduced salt food product, and addition of the calcium salt enhances the salt flavour of the reduced salt food product.

4. The method of claim 1, wherein the particles of the calcium salt have a median particle diameter of less than 100 m.

5. The method of claim 4, wherein the particles have a median particle diameter of less than 30 m.

6. The method of claim 1, wherein from 1 g to 8 g of calcium salt is added per kg of food product.

7. The method of claim 1, wherein the food product is a confectionery product.

8. The method of claim 1, wherein the food product comprises chocolate.

Description

[0192] The results are displayed in FIGS. 1 and 2.

[0193] FIG. 1 shows the comparison of the standard 11% whey permeate chocolate prepared according to Example 1 (WP Std) with the whey permeate chocolate comprising 2 g/kg of calcium lactate prepared according to Example 2 (WP 2 g) and the whey permeate chocolate comprising 4 g/kg of calcium lactate prepared according to Example 3 (WP 4 g). The different attributes presented are significantly different within the entire product set. The attributes are defined below in Tables 3 to 8.

[0194] The WP 4 g chocolates were perceived to be harder in initial bite and more crumbly in texture than the WP 2 g and WP Std chocolates. Furthermore, the WP 4 g products were more intense in malty flavour (Malty.FL) than the WP Std products. Although salty flavour (Salty.FL), caramel flavour (Caramel.FL), and buttery flavour (Buttery.FL) were strongly correlated (r >0.96) in the course of this evaluation, no difference in the perception of salty flavour and salty aftertaste (Salty.AT) or caramel or buttery notes was detected between the whey permeate recipes in the course of this full evaluation.

[0195] FIG. 2 shows the comparison of the standard 11% demineralised whey permeate chocolate prepared according to Example 4 (DMWP Std) with the whey permeate chocolate comprising 2 g/kg of calcium lactate prepared according to Example 5 (DMWP 2 g) and the whey permeate chocolate comprising 4 g/kg of calcium lactate prepared according to Example 6 (WP 4 g). The different attributes presented are significantly different within the entire product set. The attributes are defined below.

[0196] Two sensory differences across modalities were perceived by the descriptive panel when comparing the data between the DMWP 2 g and DMWP 4 g products against the DMWP Std. The DMWP 4 g chocolates were perceived to be more crumbly in texture (Crumbly.TX) and stronger in overall flavour (Overall.FL) than the DMWP 2 g chocolates. Overall flavour was not significantly correlated with any other flavour attributes in the course of this evaluation, thus it cannot be inferred which attribute the stronger overall flavour note would be associated with.

TABLE-US-00001 TABLE 3 Aroma Aroma was evaluated by taking the lid off the pot, lifting the pot with the sample in it to the nose and smelling to evaluate: Attribute Definition OVERALL Measure of an overall aroma (of any kind) of the chocolate ranging from (weak-strong) faint, light, mild or none to strong or rich. COCOA Measure of pure raw cocoa powder aroma. (weak-strong) CREAMY Measure of a creamy aroma reminiscent of double cream on a scale of (weak-strong) weak to strong. BUTTERY Measure of fresh dairy butter aroma reminiscent of salted butter. (weak-strong) SWEET Measure of a sweet aroma similar to sugar; like table sugar. (weak-strong) CARAMEL Measure of a caramel aroma reminiscent of Cadbury's Caramel. (weak-strong) VANILLA Measure of a vanilla aroma reminiscent of a natural vanilla extract. (weak-strong) MALTY Measure of a malty aroma reminiscent of Horlicks. (weak-strong) BROWN FRUIT Measure of a mixed brown fruit aroma reminiscent of dried raisins, (weak-strong) sultanas, prunes, and currents. STALE Measure of stale aroma reminiscent of old chocolate from weak to strong. (weak-strong) SMOKY Measure of smoky aroma reminiscent of weak bonfire from weak to strong. (weak-strong) SAVOURY Measure of savoury aroma reminiscent of OXO (RTM) from weak to strong.

TABLE-US-00002 TABLE 4 Appearance Appearance was evaluated by removing the sample from the pot, placing it on the lid and moving the lid with the sample on it around in the light as needed to evaluate: Attribute Definition BROWN COLOUR Measure of the intensity of the brown colour from (light-dark) a light milk chocolate or chocolate milk brown to a darker, more concentrated brown colour. SHINY Measure of how shiny the chocolate appears (dull-shiny) from a slightly shiny, dull, flat or matte chocolate to a shiny chocolate. SMOOTH SURFACE The degree of how smooth the chocolate appears (slightly-very) on the surface. CHUNKY The thickness of the whole chunk. (thin-thick)

TABLE-US-00003 TABLES 5 Texture/mouthfeel Attribute Definition Texture/mouthfeel was evaluated by taking a bite of the sample using front teeth in the middle of one square to evaluate: HARDNESS Measure of how soft or hard the chocolate feels during the initial (soft-hard) bite into the chocolate. Continuing to chew the bite and evaluate: CRUMBLY Degree that the chocolate breaks apart while chewing. (slightly-very) Continuing to chew and let melt to evaluate: CHEWY Measure of how chewy the chocolate feels between the teeth (slightly-very) and in the mouth. Chewy samples are reminiscent of the texture of a finger of fudge or Cadbury Caramel. SMOOTH Measure of how smooth and velvety the chocolate feels as it is (slightly-very) melting in the mouth. POWDERY Measure of a powder perceived in the mouth similar to biting (slightly-very) into icing sugar as the chocolate is melting in the mouth. THICK Measure of how dense or viscous the chocolate feels in the mouth. (thin-thick) ADHESIVE Measure of how adhesive the chocolate feels; this can be (slightly-very) measured by how much the chocolate sticks to your teeth. COHESIVE Measure of how cohesive/compact the chocolate feels; this (slightly-very) can be measured by how much the chocolate sticks to itself. MOUTHCOATING Degree to which the chocolate coats the inner surface of the mouth. (slightly-very) MELT RATE Measure of the how slowly or quickly the chocolate melts in the mouth. (slow-fast) DRYING Measure of how much the chocolate dries the mouth and/or (slightly-very) tongue; like you need to take a drink of water. COOLING Measure of how much the chocolate cools your tongue and (slightly-very) mouth.

TABLE-US-00004 TABLE 7 Flavour Flavour was evaluated by take a bite of the sample, chewing it and letting it melt as needed to evaluate: Attribute Definition OVERALL Measure of an overall flavour (of any kind) of the (weak-strong) chocolate ranging from faint, light, mild or none to strong or rich. COCOA Measure of pure raw cocoa powder flavour. (weak-strong) CREAMY Measure of a creamy flavour reminiscent of double (weak-strong) cream on a scale of weak to strong. BUTTERY Measure of fresh dairy butter flavour reminiscent of (weak-strong) salted butter. SWEET Measure of a sweet flavour similar to sugar; like table (weak-strong) sugar. CARAMEL Measure of a caramel flavour reminiscent of Cadbury's (weak-strong) Caramel VANILLA Measure of a vanilla flavour reminiscent of a natural (weak-strong) vanilla extract. MALTY Measure of a malty flavour reminiscent of Horlicks. (weak-strong) BROWN Measure of a mixed brown fruit flavour reminiscent of FRUIT dried raisins, sultanas, prunes, and currents. (weak-strong) ACIDIC Measure of acidic or tangy flavour. (weak-strong) SALTY Measure of the degree of saltiness of the chocolate (weak-strong) from weak-strong. SALIVATION Measure of the amount of salivation or degree of mouth AFTER watering perceived after the flavour attributes. FLAVOUR (slightly-very)

TABLE-US-00005 TABLE 8 Aftertaste/After Effect Aftertaste/after effect was evaluated by taking a bite of the sample, chewing it, letting it melt and swallowing or spitting out the sample. When there was no sample left, waiting 30 seconds after tasting the sample to evaluate: Attribute Definition OVERALL Measure of an overall aftertaste remaining (of any kind) (weak-strong) of the chocolate ranging from faint, light, mild or none to strong or rich. COCOA Measure of pure raw cocoa powder aftertaste remaining. (weak-strong) CREAMY Measure of a creamy aftertaste remaining reminiscent of (weak-strong) double cream on a scale of weak to strong. BUTTERY Measure of fresh dairy butter aftertaste remaining (weak-strong) reminiscent of salted butter. SWEET Measure of a sweet aftertaste remaining similar to sugar; (weak-strong) like table sugar. CARAMEL Measure of a caramel aftertaste remaining reminiscent of (weak-strong) Cadbury's Caramel VANILLA Measure of a vanilla aftertaste remaining reminiscent of a (weak-strong) natural vanilla extract. MALTY Measure of a malty aftertaste remaining reminiscent of (weak-strong) Horlicks. BROWN Measure of a mixed brown fruit aftertaste remaining FRUIT reminiscent of dried raisins, sultanas, prunes, and (weak-strong) currents. ACIDIC Measure of acidic or tangy aftertaste remaining. (weak-strong) SALTY Measure of the degree of saltiness of the chocolate from (weak-strong) weak-strong. BITTER Measure of the amount of a basic bitter aftertaste (weak-strong) remaining. DRYING Measure of how dry the chocolate leaves the mouth and/ (slightly-very) or tongue; like you need to take a drink of water. THROAT Measure of how an irritated or burning sensation is left in BURNING the back of the mouth/throat. (slightly-very) LINGERING Measure of how long ANY aftertaste or after effect (slightly-very) lingers in the mouth.