PROFLAVOUR DELIVERY PARTICLES

Abstract

Provided herein are flavor particles containing encapsulated precursors of acetaldehyde. Also provided herein are methods of making and using the particles.

Claims

1. A glass particle or bead composition comprising: i) 1-ethoxyethyl acetate; ii) a carrier comprising a carbohydrate wherein the carrier is provided in an amount, by weight, of up to about 90% of the total weight of the particle; and iii) water.

2. The composition as recited in claim 1 wherein the composition is a granule having a size greater than or equal to about 100 micrometers.

3. The composition as recited in claim 2 wherein the granule has a size in a range of about 100 m up to about 5 mm (millimeters).

4. The composition as recited in claim 1, wherein the carrier further comprises an emulsifier.

5. The composition as recited in claim 1, wherein the composition further comprises a lubricant.

6. The composition as recited in claim 1, wherein the composition carrier comprises a buffer.

7. A method of releasing acetaldehyde into an aqueous solution comprising delivering a composition as defined in claim 1 to the aqueous solution.

8. A method to confer, enhance, improve or modify the flavor or aroma of a flavored article comprising adding to said flavor or flavored article an effective amount of at least the composition of claim 1.

9. A method of making a glass composition comprising: i) blending in an extruder: a. 1-ethoxyethyl acetate; b. a carrier comprised of a carbohydrate; and c. water; ii) heating the blend to a temperature sufficient to form a molten mass; iii) extruding the molten mass; iv) cutting the molten mass into granules; and v) allowing the granules to cool to form a glassy particle.

10. The method recited in claim 9 wherein the carrier further comprises an emulsifier.

11. The method as recited in claim 9 wherein the glass composition further comprise a lubricant.

12. The method as recited in claim 9 wherein the glass composition further comprises a buffer.

Description

EXAMPLES

Twin Screw Extrusion of Acetaldehyde Precursors in Carbohydrate Matrix

[0051] Table 1 summarizes a control formulation (without proflavor) and a sample formulation (with proflavor) that were extruded as will be detailed in examples 1a and b below.

TABLE-US-00001 TABLE 1 Summary of compositions of Twin Screw Extruded samples Example 1a Example 1b Control Formulation Formulation Compound in Weight % in Weight % 1-Ethoxyethyl acetate; 1.42% ORANGE OIL 4.31% 4.25% CALIFORNIA ARR 968585 (Sunkist Growers) Maltodextrin 87.99% 86.74% (Glucidex IT 19, Roquette Corporation, Lestrem, France) Deionized water 5.44% 5.36% Color Red Cabbage 0.05% 0.05% Powder (Sensient) Monosodium 0.12% 0.12% phosphate anh. (Haifa chemicals) Disodium phosphate 0.19% 0.19% (Haifa chemicals) Lecithin (Cargill) 0.96% 0.94% Neobee M5 (Oleon) 0.96% 0.94%

Example 1a

Control Sample

[0052] A BC-21 co-rotating twin screw extruder (Clextral, Firminy France, L/D=32) was used to encapsulate the flavor control sample into a solid particulate form. The powder feed consisted of Maltodextrin 18DE and Red Cabbage powder (0.05 wt %). The cabbage powder served merely as a visual pH indicator. The powder was fed into the extruder by means of a loss-in-weight powder feeder with a set point of 9.25 kg/hr. An emulsifier (soy lecithin/Neobee M5) was injected at a rate of 200 g/hr. Temperature set points on the extruder barrels ranged from 20-100 C.
Orange Oil was injected at a flow rate of 450 grams per hour on a total flow rate of 10.45 kg/h. A buffer was prepared by mixing 43.2 g of monosodium phosphate anh. and 69.2 g disodium phosphate and dissolved in 2000.1 g deionized water. The pH=7 of the buffer was verified using a pH-indicator strip. This buffered water was injected at 600 grams per hour. The flavor precursor injection location was positioned about 80% of the axial distance between inlet and die. Therefore, the time/distance the flavor resides inside the extruder was relatively short.
The carbohydrate melt was extruded through a die plate with 0.7-mm diameter holes. After establishing steady-state extrusion condition, particles were cut by means of rotating cutting blades/knives and particles were sieved between 400 and 1,000 m.
The appearance of the Control Sample 1 a showed a typical particle made by twin screw extrusion that has an unexpanded appearance since it contains only orange oil as the predominant volatile ingredient.

Example 1b

1-Ethoxyethyl Acetate Sample

[0053] A BC-21 co-rotating twin screw extruder (Clextral, Firminy France, L/D=32) was used to encapsulate the flavor precursor into a solid particulate form. The powder feed consisted of Maltodextrin 18DE and Red Cabbage powder (0.05 wt %). The cabbage powder served merely as a visual pH indicator. The powder was fed into the extruder by means of a loss-in-weight powder feeder with a set point of 9.25 kg/hr. An emulsifier (soy lecithin/Neobee M5) was injected at a rate of 200 g/hr. Temperature set points on the extruder barrels ranged from 20-100 C.
1-Ethoxyethyl acetate was mixed with Orange Oil (25/75 wt %). This mixture was injected at a flow rate of 600 grams per hour on a total flow rate of 10.6 kg/h. A buffer was prepared by mixing 43.2 g of monosodium phosphate anh. and 69.2 g disodium phosphate and dissolved in 2000.1 g deionized water. The pH=7 of the buffer was verified using a pH-indicator strip. This buffered water was injected at 600 grams per hour. The flavor precursor injection location was positioned about 80% of the axial distance between inlet and die. Therefore, the time/distance the flavor resides inside the extruder was relatively short.
The carbohydrate melt was extruded through a die plate with 0.7-mm diameter holes. After establishing steady-state extrusion condition, particles were cut by means of rotating cutting blades/knives and particles were sieved between 400 and 1,000 m.
The resulting particles showed a dense non-expanded product.
To analyze the retention of proflavor and acetaldehyde, the proflavor in the particles was converted to acetaldehyde by an acid-catalyzed hydrolysis and the total acetaldehyde content was analyzed by HPLC with UV/VIS detection after DNPH (2,4-dinitrophenylhydrazine) derivatization. The acetaldehyde content was found to be 0.35% on total wet basis. 1-Ethoxyethyl acetate has a maximum theoretical yield of 33.3% by mass; this means that 1 gram of proflavor can release 0.333 g acetaldehyde if completely converted. Therefore, the actual acetaldehyde retention (proflavor+acetaldehyde) was high; 75%. This means that much of the acetaldehyde was preserved either as proflavor or as acetaldehyde. Samples were tasted in a tasting solution (7% sugar+0.07% citric acid in spring water and 0.08% encapsulated proflavor) and compared against the control. Various panelists rated the solution containing the encapsulated proflavor from example 1b as: slightly juicier, riper and fruitier compared to the control.