FLAVORED PARTICLES DELIVERY SYSTEM

Abstract

Described herein is a flavored delivery system including different particles and agglomerates of such particles. Also described herein are processes for preparing the system and consumer products containing the system.

Claims

1. A flavored particles delivery system comprising: at least a first particle comprising a first carrier and a first flavor oil entrapped within said first carrier; and at least a second particle comprising a second carrier and a second flavor oil entrapped within said second carrier, wherein the first flavor oil and the second flavor oil are different and/or the first carrier and the second carrier are different, and wherein at least one first particle is agglomerated with at least one second particle.

2. The flavored particles delivery system according to claim 1, wherein the first flavor oil and the second flavor oil are different and the first carrier and the second carrier are different.

3. The flavored particles delivery system according to claim 1, wherein the first carrier has a molecular weight Mn between 1250 and 5000 g/mol and/or wherein the second carrier has a molecular weight Mn between 600 and 2000 g/mol.

4. The flavored particles delivery system according to claim 1, wherein the first flavor oil comprises heat susceptible flavoring ingredients and wherein the second flavor oil comprises oxidation susceptible flavoring ingredients.

5. The flavored particles delivery system according to claim 1, wherein the first flavor oil comprises flavoring ingredients selected from the group consisting of acid, alcohol, aldehyde, ester, furan, furanone-ketone, ketone and mixtures thereof and/or wherein the second flavor oil comprises flavoring ingredients selected from the group consisting of acid, alcohol, aldehyde, ketone, lactone, phenol, pyrazine and mixtures thereof.

6. The flavored particles delivery system according to claim 1, wherein: the first flavor oil comprises at least 10% of flavoring ingredients having a molecular weight less than 100 Dalton and/or a vapor pressure higher than 10 mmHg and/or a boiling point less than 100? C., and/or the second flavor oil comprises at least 25% of flavoring ingredients having a molecular weight greater than 100 Dalton and/or a vapor pressure less than 10 mm Hg and/or a boiling point higher than 100? C.

7. The flavored particles delivery system according to claim 1, wherein the first carrier and/or the second carrier comprises at least one compound selected from the group consisting of inulin, chicory root fiber, vegetables/fruit/tuber fibers, sucrose, glucose, lactose, levulose, fructose, maltose, ribose, dextrose, isomalt, sorbitol, mannitol, xylitol, lactitol, maltitol, erythritol, pentatol, arabinose, pentose, xylose, galactose, hydrogenated starch hydrolysates, maltodextrin, agar, carrageenan, other gums, polydextrose, synthetic polymers, polyvinyl alcohol, semi-synthetic polymers, succinylated starch, cellulose ethers, proteins, gelatin, and derivatives and mixtures thereof.

8. The flavored particles delivery system according to claim 1, wherein the weight ratio between the first particle and the second particle is comprised between 10:90 and 90:10.

9. The flavored particles delivery system according to claim 1, wherein the first particle and the second particle are obtained by different processes.

10. A process of preparing a flavored particles delivery system, the process comprises the steps of: a. providing at least a first particle and at least a second particle; b. mixing the first particle and the second particle to form a mixture; c. bringing the mixture in contact with a liquid to form a wet mixture, wherein the amount of liquid is suitable for wet granulation; and d. conducting wet granulation of the wet mixture.

11. The process according to claim 10, wherein the amount of liquid to be added in step c. is not more than 10 wt. %, based on the total weight of the wet mixture.

12. The process according to claim 10, wherein wet granulation is conducted using an extruder.

13. The process according to claim 10, further conducting a step of drying after the step of conducting wet granulation.

14. A flavored consumer product comprising the flavored particles delivery system according to claim 1.

15. The consumer product according to claim 14, wherein the consumer product is selected from the group consisting of a beverage, a sweet good, and a savory good.

16. The flavored particles delivery system according claim 1, wherein the weight ratio between the first particle and the second particle is comprised between 20:80 and 80:20.

17. The flavored particles delivery system according claim 1, wherein the first particle is obtained by twin-screw extrusion and wherein the second particle is obtained by hot melt extrusion.

18. The process according to claim 10, wherein the liquid is water.

19. The process according to claim 10, wherein the amount of liquid to be added in step c. is not more than 5 wt. %, based on the total weight of the wet mixture.

20. The process according to claim 10, wherein wet granulation is conducted using an extruder with 8 barrels and conveying screw elements.

Description

EXAMPLE 1

Preparation of the Delivery System According to the Invention

1-A/Preparation of Particles A

Description of the Process

[0224] A BC-21 co-rotating twin screw extruder (Clextral, Firminy France, L/D=32) was used to encapsulate a flavor oil into a solid particulate form. The powder feed consisted of maltodextrin 18DE, modified starch (Capsule, and a blue dye. The powder was fed into the extruder by means of a loss-in-weight powder feeder with a set point of 8.0 kg/hr. A lubricant (Neobee M5) was injected at a rate of 100 g/hr. Temperature set points on the extruder barrels ranged from 20-100? C. The screw speed kept constant at 500 rpm. The carbohydrate melt was extruded through a die plate with 1-mm diameter holes. After establishing steady-state extrusion condition, particles were cut by means of rotating cutting blades/knives and particles were sieved between 710 and 1,400 ?m.

[0225] Flavor oil A (see composition in Table 2) was injected into the extruder. Water was injected at 450 g/hr as a plasticizer into the extruder to obtain samples with glass transition temperature of (T.sub.g) about 35-40? C.

[0226] Particles having the following composition were obtained.

TABLE-US-00001 TABLE 1 Particles A composition Amount Carrier 89% Flavor oil (see Table 2) 11% 100%

1-B/Preparation of Particles A1

[0227] Particles A1 were prepared using the same protocol as for preparing particles A except that 43% of the injected plasticizer has been replaced from water to propylene glycol.

TABLE-US-00002 TABLE 2 Flavor oil A composition Raw materials Amount ACETIC ACID 3.01 ISOPROPYLIC ALCOHOL 12.52 2-METHYLBUTANAL 31.31 ETHYL ACRYLATE 4.83 METHYL TETRAHYDROFURANONE 33.31 2-FURANMETHANETHIOL 4.51 FURFURYL METHYL SULFIDE 10.52 100%

2-A/Preparation of Particles B

Description of the Process:

[0228] A syrup solution of the following composition:

TABLE-US-00003 Ingredients Parts by weight Sucrose 40 Maltodextrin 18DE 40 Water 20
was pumped at 80? into the first heat exchanger, at a rate of 8.0 kg/min.

[0229] Steam (approximately at 150?) was supplied to the jacket of a heat exchanger to evaporate water from the syrup. Steam temperature and flow rate were regulated to give the desired moisture content after evaporation. Residence time in the heat exchanger was of 2 min.

[0230] The concentrated syrup plus water exited the heat exchanger into a tank were the water vapor was removed. The melt was there about 6% moisture content and 127? C.

[0231] A pump removed the melt from the tank and a flavor oil B (see composition in Table 4) was injected into the processing line at a rate of 1.5 kg/min.

[0232] The mixture of melt and flavor oil passed for 10 s through an in-line high shear mixer to form an emulsion.

[0233] The emulsion passed through the second heat exchanger to cool to a temperature of 120? as measured at the exit of the heat exchanger. The temperature of the media (hot water) flowing through the jacket of the heat exchanger was regulated to achieve the exit temperature of the emulsion. The product then passed through the extrusion die, into a cold isopropanol bath. After impact breaking, of the filaments, the particles there-obtained were dried in a fluid bed dryer with a residence time of 45 min.

[0234] Particles having the following composition were obtained.

TABLE-US-00004 TABLE 3 Particles B composition Amount Carrier 95% Flavor oil (see Table 4) 5% 100%

2-B/Preparation of Particles B1-B4

[0235] Particles B1 to B4 were prepared using the same protocol as for preparing particles B using the following carrier compositions.

TABLE-US-00005 B1 B2 B3 B4 Maltodextrin 18DE 70 18 20 22 Maltodextrin 5DE 0 52 60 68 Mn carrier (g/mol) 643 793 977 1270 Sucrose 30 30 20 10

TABLE-US-00006 TABLE 4 Flavor oil B composition Raw materials Amount BUTYRIC ACID 0.20 VANILLIN 3.55 COFFEE EXTRACTS/POWDERS 85.00 3-HYDROXY-2-METHYL-4H-PYRAN-4-ONE 0.10 DELTA DECALACTONE 1.00 2-METHOXY-4-VINYLPHENOL 10.00 2,6-DIMETHYLPYRAZINE 0.15 100%

3/Preparation of the Blend

[0236] Particles A and particles B were mixed at a ratio of 20:80 to obtain the delivery system of the present invention.

EXAMPLE 2

Performance of the Delivery System of the Invention in a Hot Coffee Drink

[0237] Panelists were asked to describe the sensory profile by using various standardized sensory descriptors in a hot coffee drink comprising: [0238] 1/only particles A [0239] 2/only particles B [0240] 3/delivery system of the present invention (A+B)

[0241] Results are summarized in the Table below.

TABLE-US-00007 TABLE 5 Sensory results Delivery system according Particle A Particle B to the invention Roasted, burnt, buttery Roasted, creamy Green, ashy

[0242] Similar results are obtained when mixing particle A or A1 with anyone of particles B, B1 to B4.

[0243] One can conclude from this Table, that the delivery system of the present invention provides a new sensory profile compared to the particle A or particle B taken separately.

EXAMPLE 3

Delivery System According to the Invention in a Hot Tea Drink

[0244] Particles C encapsulated a flavor oil C were prepared according to the process for preparing Particles A (same carrier as particle A). Particles D encapsulated a flavor oil D were prepared according to the process for preparing Particles B (same carrier as particle B).

[0245] Particles C and particles D are mixed at a ratio of 20:80 to obtain the delivery system of the present invention and incorporated in a hot tea drink.

EXAMPLE 4

Wet Granulation Process for the Preparation of Agglomerated Particles A and B

Description of the Process

[0246] Particles A (Particle A as described herein above with an orange type flavor) and B (Particle B as described herein above with a Bergamot type flavor) were blended together resulting in a uniform mixture. This mixture was loaded into a loss-in-weight feeder and the feeder was run to catch five samples ensuring that the entire stream of product falling for several seconds was caught. This unprocessed mixture served as an unagglomerated control. A twin screw extruder (Leistritz ZSE 18) with 8 barrels and only conveying screw elements was used to agglomerate the remaining uniform mixture of particles A and B. The extruder was run at 200 rpm with all barrels set to a temperature of 25? C. Water was injected in barrel 3 and no die plate was used. A pressure sensor was installed on the last barrel. Water was injected at a rate of 100 gram water per hour, resulting in an added moisture content of 4.8%. The moisture content was successively changed to 2.9%, 1.0% and 2.0% while at each step the extruder was given time to equilibrate. At each moisture level, five product samples were taken.

[0247] The properties of the obtained agglomerated particles A and B are summarized in the table below.

TABLE-US-00008 TABLE 6 Properties of the agglomerated particles A and B Reference Moisture content Observation Uniformity to FIG. 1 4.8% Sticky mixture. Very uniform, A homogeneous mixture. 2.9% Less sticky Uniform, some B mixture. particles A and B visible. 2.0% Free flowing Uniform, particles C agglomerates. A and B visible. 1.0% Dry free flowing More uniform than D agglomerates. control, particles A and B visible. Control Dry free flowing Random, pockets E (untreated) particles. of particles A and B

[0248] The wet granulation process resulted in agglomerates of particles A and B. A moisture content of 1% and 2% gave the best results in the form of free-flowing agglomerates. FIG. 1 shows that all agglomerates of particles A and B prepared by the wet granulation process (FIG. 1, a to d) are significantly more uniform compared to the non-agglomerated control (FIG. 1, e).

EXAMPLE 5

Wet Granulation Process for the Preparation of Agglomerated Particles A and B

[0249] Following the process of Example 4, the following modifications are made:

TABLE-US-00009 TABLE 7 Formula of Example 5 Ingredient Weight (g) Particles A and B (wt. ratio 20:80) 1000.1 Orange Powder (microcapsules 500.07 prepared according to WO 2017/134179 with an orange flavor) Mineral (Sodium Chloride) 20.22 DI Water used as Liquid

[0250] The extruder was run with all barrels set to a temperature of 20? C.

[0251] During this trial, 3 samples were collected under the following conditions:

TABLE-US-00010 TABLE 8 Sample collection conditions Sample Sample 5.1: Sample 5.2: Sample 5.3: Screw Speed (rpm) 200 200 200 Injection Rate (ml/min) 2 1.5 2.5 Feed Rate (kg/h) 2.0 2.0 2.0 Torque reading (%) 2 3 4 Die Pressure (Bar) 0 0.01 0.01

[0252] All samples showed agglomeration of particles A and B. Sample 5.1 yielded good size agglomerated particles, about 5 mm in size with a moisture content of 12.0%. Similar results were observed with sample 5.2, the particles formed were about 4 mm in size and a moisture content of 10.5%. Considering the results from sample 5.1 and 5.2, the water pump setting was changed to a higher speed in sample 5.3. The product obtained was nicely agglomerated and consistent with larger particle size compared to samples 5.1 and 5.2. Moisture content of the sample was recorded to be 13.0% and the agglomerated particles were around 10 mm in size (cf. FIG. 2a) and showed agglomeration compared to unagglomerated particle mixture prior to the inventive process (cf. FIG. 2b).

EXAMPLE 6

Wet Granulation Process for the Preparation of Agglomerated Particles A and B

[0253] Following the process of Example 5, the following modifications are made:

TABLE-US-00011 TABLE 9 Formula of Example 6 Ingredient Weight (g) Particles A and B (wt. 1000.1 ratio 20:80) Spray Dry Powder 500.01 Citric Acid 20.06 DI Water used as Liquid

[0254] During this trial 2 separate samples were collected under the following conditions:

TABLE-US-00012 TABLE 10 Samples collection conditions Sample Sample 6.1: Sample 6.2: Screw Speed (rpm) 150 150 Injection Rate (ml/min 1 0.75 Feed Rate (kg/h) 1.5 1.5 Torque reading (%) 22 31 Die Pressure (Bar) 0.04 0.04

[0255] Sample 6.1 contained 8.4% moisture and contained particles around 3 mm in size and smaller. Sample 6.2 collected contained 7.6% moisture and the size of the agglomerated particles appeared smaller than sample 6.1.

EXAMPLE 7

Wet Granulation Process for the Preparation of Agglomerated Particles A and B

[0256] Following the process of Example 5, the following modifications are made:

TABLE-US-00013 TABLE 11 Formula of Example 7 Ingredient Weight (g) Particles A and B (wt. 1000.1 ratio 20:80) Spray Dry Powder 500.01 Vitamin (Ascorbic acid) 20.06 DI Water used as Liquid

[0257] During this trial, the sample was collected under the following condition:

TABLE-US-00014 TABLE 12 Sample Collection Condition Sample Sample 7.1: Screw Speed (rpm) 150 Injection Rate (ml/min 2.25 Feed Rate (kg/h) 1.5 Torque reading (%) 15 Die Pressure (Bar) 0.05

[0258] Example 7 was a blend of two different flavor systems with two different flavor oils, spray dried powder and a vitamin (Table 11). Sample 7.1 was nicely agglomerated with a size of about 4 mm and with a moisture content of 10.2%.

EXAMPLE 8

Wet Granulation Process for the Preparation of Agglomerated Particles A and B

[0259] Following the process of Example 5, the following modifications are made:

[0260] Modified particles A and B are used in that no coloring dye was included to result in off-white particles A and B.

TABLE-US-00015 TABLE 13 Formula of Example 8 Ingredient Weight (g) Off-white Particles B 1150.0 (Particle B as described hereinabove with an orange flavor) Off-white Particles A 350.03 Particle A as described hereinabove with a cinnamon flavor) Corn syrup solid used as liquid

[0261] During this trial, the samples were collected under the following conditions:

TABLE-US-00016 TABLE 14 Samples Collection Conditions Sample Sample 8.1: Sample 8.2: Screw Speed (rpm) 200 200 Injection Rate (ml/min 1 1 Feed Rate (kg/h) 2.0 2.5 Torque reading (%) 3 3 Die Pressure (Bar) 0.06 0.05

[0262] The liquid binder injected for wet granulation was a 5% w/w corn solid syrup solution. Two samples were collected during the trial, sample 8.1 contained 10.5% moisture and the agglomerated particles obtained were about 7 mm in size (cf. FIG. 3a) compared to the sample 8.2 which had 9.4% moisture content and the particles obtained were about 6 mm in size (cf. FIG. 3b) and compared to a corresponding unagglomerated particle mixture prior to the inventive process (cf. FIG. 3c). An optional drying step under mild conditions may be used to further lower the moisture content.

EXAMPLE 9-15

Wet Granulation by a Dual Asymmetric Centrifuge (DAC) Mixer

[0263] A FlackTek Speedmixer? (DAC 600.1 FVZ LR) was used as an example of a Dual Asymmetric Centrifuge (DAC) mixer. All the ingredients were weighed in a mixing cup and spun at different speeds for varying time.

[0264] Samples mixed in DAC mixer formed small, agglomerated particles.

TABLE-US-00017 TABLE 15-21 Attributes of Examples 9-15 Example 9 Example 5 mixture in grams (Table 7) 23.74 Deionized water in grams 1.26 Mixing Speed, rpm 2000 2000 Mixing Time, sec 25 25 Example 10 Example 5 mixture in grams (Table 7) 23.74 Deionized water in grams 1.26 Mixing Speed, rpm 1800 1500 Mixing Time, sec 60 60 Example 11 Example 6 mixture in grams (Table 9) 23.74 2% w/w maltodextrin + water in grams 1.26 Mixing Speed, rpm 1800 2000 1000 Mixing Time, sec 30 60 60 Example 12 Example 8 mixture in grams (Table 13) 22.5 10% w/w corn syrup solid + water in grams 2.5 Mixing Speed, rpm 1500 Mixing Time, sec 60 Example 13 Example 8 mixture in grams (Table 13) 23.74 10% w/w corn syrup solid + water in grams 1.26 Mixing Speed, rpm 1500 Mixing Time, sec 60 Example 14 Example 8 mixture, gm (Table 13) 24.5 10% w/w corn syrup solid + water in grams 0.5 Mixing Speed, rpm 1500 Mixing Time, sec 60 Example 15 Example 7 mixture in grams (Table 11) 24.5 10% w/w corn syrup solid + water in grams 1.28 Mixing Speed, rpm 1500 Mixing Time, sec 60

EXAMPLE 16

Wet Granulation Process for the Preparation of Agglomerated Particles A and B

[0265]

TABLE-US-00018 TABLE 22 Formula for Example 16 Ingredient Weight (g) Particle A (Bergamot) 99.92 Particle B (Citrus) 100.8 Erythritol 700.57 Citric Acid 100.82 Vitamin C (Ascorbic Acid) 99.92 Orange Spray Dry Powder 250.86 DI Water for injection

[0266] During this trial, 4 samples were collected under the following conditions:

TABLE-US-00019 TABLE 23 Samples collection conditions Sample Sample Sample Sample Sample 16.1: 16.2: 16.3: 16.4: Screw Speed (rpm) 200 200 200 200 Injection Rate (ml/min) 1.4 1.0 0.7 1.0 Feed Rate (kg/h) 2.0 2.0 2.0 2.0 Torque reading (%) 3 8 11 14 Die Pressure (Bar) 0 0 0 0

[0267] Sample 16.1 yielded decent size agglomerated particles, about 9 mm in size (FIGS. 4a and 4b). Moisture content was 6.4%. The agglomerated product collected was a little wet and the particles adhered to each other in the container but with little extra drying, product obtained was non-sticky and well agglomerated. 16.2 also yielded decent size agglomerated particles, about 9 mm in size along few smaller clusters (FIGS. 4c and 4d). The moisture content measured was 4.5%. 16.3 depicts similar behavior like 16.2 with the only difference that the agglomerates formed are smaller than 16.2, about 5 mm in size (FIGS. 4e and 4f). Sample 16.4 was very similar to 16.2 where decent size agglomerates were formed along with other small, agglomerated particles.