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DELIVERY SYSTEM FOR FOOD ADDITIVES AND ITS PREPARATION

20180160710 · 2018-06-14

    Inventors

    Cpc classification

    International classification

    Abstract

    Suggested is a delivery system for food additives, comprising or consisting of the following components: (a) at least one food additive dissolved in a solvent and (b) at least one emulsifier and/or at least one hydrocolloid dissolved in water,
    characterized in that the delivery system is an oil-in-water emulsion.

    Claims

    1. A delivery system for food additives, comprising or consisting of the following components: (a) at least one food additive dissolved in a solvent and (b) at least one emulsifier and/or at least one hydrocolloid dissolved in water, wherein the delivery system is an oil-in-water emulsion.

    2. The system of claim 1, wherein the food additives are selected from aroma or flavouring compounds, food dyes and sweeteners.

    3. The system of claim 1 wherein the solvents are selected from triglycerides, medium chain triglyceride oil, rapeseed oil, canola oil, soy oil, milk fat, propylene glycol, glycerol, citrus oils and citrus oil terpenes.

    4. The system of claim 1 wherein the ratio between the component (a) and the component (b) is from about 1:4 to about 1:12.

    5. The system of claim 1 wherein the food additive is dissolved in the solvent in a concentration of about 10 wt.-% to about 99 wt.-%.

    6. The system of claim 1 wherein the component (a) possesses a particle size distribution (d90) of about 0.01 ?m to about, 100 ?m, preferably about 0.1 ?m to about 20 ?m and more preferably about 0.1 ?m to about 10 ?m.

    7. A process for preparing a delivery system for food additives as defined in claim 1, comprising or consisting of the following steps: (i) dissolving at least one food additive in a solvent to obtain an oil phase, (ii) dissolving at least one emulsifier and/or at least one hydrocolloid in water to obtain an aqueous phase, (iii) dispersing the oil phase of step (i) into the aqueous phase of step (ii) to obtain an oil-in-water emulsion.

    8. The process of claim 7, wherein the ratio between the oil phase and the aqueous phase is from about 1:4 to about 1:12.

    9. The process of claim 7, wherein the oil phase dispersed in the water phase possesses a particle size distribution (d90) of about 0.01 ?m to about 100 ?m, preferably about 0.1 ?m to about 20 ?m and more preferably about 0.2 ?m to about 10 ?m.

    10. A multilayer food product, comprising or consisting of: (1) at least one upper food layer, and (2) at least one lower food layer, wherein at least one of the food layers comprises the delivery system for food additives as defined in claim 1.

    11. The food product of claim 10 representing a bilayer product which comprises or consists of a milk-based layer and a fruit-based layer.

    12. The food product of claim 10, wherein the milk-based layer is a yogurt, quark, curd product layer or a pudding layer.

    13. The food product of claim 10, wherein the delivery system is added into the fruit-based layer.

    14. The use of the delivery system of claim 1 for preventing the migration of food additives from one layer into another layer in multilayer food products.

    15. A process for producing a multilayer food product, comprising the following steps: (i) providing a the delivery system for food additives of claim 1 and (ii) adding said delivery system into at least one layer of the food product.

    Description

    EXAMPLES

    Example 1

    [0126] In order to evaluate the flavour retention of the delivery systems of the present invention 17 aroma formulations (Table 1) are produced as following:

    [0127] Oil soluble substances are blended into non-polar solvent (MCT oil) to obtain the oil phase. Then the emulsifier is dissolved in part of the water to obtain the first aqueous phase. The obtained oil phase and the first aqueous phase are added into a rotor stator system to be homogenized with a 2-stage high pressure homogenizer at 270/30 bar in minimum 2 homogenization steps. Meanwhile the hydrocolloid is dissolved into the remaining water at a proper temperature. The obtained second aqueous phase is then added into the rotor stator system. All the phases are blended at temperature equilibration, pre-homogenized with the rotor-stator system and homogenized completely with a high pressure homogenizer.

    TABLE-US-00001 TABLE 1 17 formulations of the food additives delivery systems of the present invention Phase Component E1 E2 E3 E4 E5 E6 E7 E8 Oil phase blueberry flavour 66 10 strawberry flavour 10 model fruit flavour 10 10 10 10 10 MCT oil 100 90 90 40 40 40 30 40 aqueous Water 572 746 736 896 920 826 940 826 phase potassium sorbate solution 10 5 5 5 5 5 20% citric acid monohydrate 22 9 9 9 9 9 MSF 50% H.sub.2O hydrocolloid sodium alginate E 401 40 15 10 gelatine 240 bloom 15 20 pectin 10 10 emulsifier gum arabic 115 70 starch waxy maize E 150 100 100 1450 Phase Component E9 E10 E11 Oil phase model fruit flavour 25 100 10 MCT oil 100 10 100 aqueous water 749.5 683 678.5 phase potassium sorbate solution 20% 5 5 10 hydrocolloid pectin 10 xanthan gum 0.5 locust bean gum powder 1.5 emulsifier gum arabic 190 200 starch waxy maize E 1450 120 whey protein isolate 2 Phase Component E12 E13 E14 E15 E16 E17 Oil phase blueberry flavour 13 strawberry flavour 10 10 10 5 10 MCT oil 5 5 5 10 2 5 aqueous water 78.4 81.6 76.6 68.6 67.4 78.2 phase citric acid 50% 0.9 0.9 0.9 0.9 1 0.9 potassium sorbate 0.5 0.5 0.5 0.5 1 0.5 hydrocolloid pectin 0.6 emulsifier starch waxy maize E 1450 5 5 15 15 5 sodium alginate E 401 0.2 2 2 0.4

    [0128] In the following experiments the flavour compounds used above but without loading into the delivery system of the present invention is directly used as the regular flavour samples to carry out the comparison with the claimed delivery system of the present invention.

    [0129] In order to verify that the food additives delivery system according to the present invention compared with a regular flavour sample can suppress the migration of the flavour into the unflavoured layer and simultaneously enhance the flavour intensity in the flavoured layer after shelf life, the produced aroma delivery systems according to the present invention and regular flavour sample are added respectively into a bilayer system.

    [0130] The typical bilayer system usually consists of a dairy-based layer and a fruit-based layer. The fruit based layer can also comprise other ingredients. In the present invention a non-fruit based model system as well as a fruit based system was used.

    [0131] Preparation of Fruit Preparation as Fruit-Based Layer

    [0132] Guar gum is blended with the aqueous phase comprising partial water, sucrose, citric acid and potassium sorbate. Frozen fruit is added to the mixture and heated up to 86? C. Pectin is pre-gelatinized with the remaining water and added to the pre-blended mixture. When temperature is reached 86? C., product is held at this temperature for 5 minutes, then flavours delivery systems according to the present invention or the regular flavour sample are added respectively. The obtained fruit preparation is held for further 5 minutes, then is cooled down to 20? C. and stored at 5? C. The compositions are compiled in Table 2:

    TABLE-US-00002 TABLE 2 Recipe examples of fruit preparation Model system Model system Strawberry fruit Blueberry fruit Composition low viscous high viscous preparation preparation water 63.58 63.15 21.8 21.2 pectin 0.5 0.8 0.25 0.5 guar gum 0.07 0.15 0.4 sucrose 35 35 27 27 citric acid 0.05 0.25 0 0.1 potassium sorbate 20% 0.8 0.8 0.8 0.8 strawberry, frozen 0 0 50 blueberry, frozen 0 0 50

    [0133] The dairy-based layer of the bilayer applications is quark or yoghurt.

    [0134] In the following table the recovery values of regular flavour sample and flavour delivery system after 2 weeks storage in the said model system of bilayer applications (top layer analysis) in %migration effect are shown in Table 2.

    [0135] In the present invention recovery value is used as a measurement standard, which is specifically calculated by the following formula:

    [00001] recovery .Math. .Math. value = Flavour .Math. .Math. amount .Math. .Math. analyzed .Math. .Math. in .Math. .Math. layer after .Math. .Math. storage .Math. .Math. of .Math. .Math. DELIVERY .Math. .Math. SYSTEM Flavour .Math. .Math. amount .Math. .Math. analyzed .Math. .Math. in .Math. .Math. layer .Math. .Math. after storage .Math. .Math. of .Math. .Math. REGULAR .Math. .Math. FLAVOUR

    whereas the flavour amount in the unflavoured layer is determined from GC Analysis as well as from taste intensity (scale from 0-10). A recovery value of below 100% means that the migration of the flavour delivery system in the unflavoured layer is lower than from the regular flavour, i.e. through loading the flavour compound into the delivery system of the present invention the migration of flavour is successfully inhibited.

    [0136] In the following Table 3 the recovery values from various delivery systems are presented in both high viscous and low viscous top layer.

    TABLE-US-00003 TABLE 3 Recovery Values in unflavoured layer of Regular Flavour Sample and Flavour Delivery System of the present invention in %. RF* E1 E2 E3 E4 E5 E6 E7 E8 E9 E10 Total flavour amount 100 83 94.2 97 61 95 52 79 73.8 94 59 in unflavoured layer high viscous in % Sensory Evaluation of 100 79 86.3 88 48 90 52 52 76.5 60 84 unflavoured layer high viscous (descriptor fruitiness) in % Total Flavour Amount 100 n.a. 76.6 40 32 28 57 58 65 59 48 in unflavoured layer low viscous in % Sensory evaluation of 100 n.a. 81.2 75 100 70 70 100 81.5 90 80 unflavoured layer low viscous (descriptor fruitiness) in % *RF = Regular Flavour; n.a.: not analyzed

    [0137] It can be seen that when the flavour delivery system of the present invention are used in a bilayer applications the recovery values in the unflavoured layer decreased significantly. From this it can be undoubtedly deduced that the flavour delivery system of the present invention possesses a much better flavour retention ability, or in other word, better stability compared with the regular flavour samples.

    [0138] Besides, the flavour intensity realized by the flavour delivery systems added into a strawberry fruit preparation are also tested and compared with the regular flavour sample and unflavoured control sample.

    [0139] The flavour intensity is obtained by a quantitative descriptive analysis (QDA) on a scale of 0 to 10 in an internal sensory panel. The regular flavour intensity value is set to 5 (Standard) and all other delivery system samples are ranked against it.

    [0140] The results are shown in Table 4, wherein the flavoured layer is strawberry fruit preparation and unflavoured layer is quark base.

    TABLE-US-00004 TABLE 4 Intensity rating and recovery values of delivery systems in unflavoured and flavoured layer after storage Intensity rating Recovery values Intensity rating Recovery values in unflavoured in unflavoured in flavoured in flavoured layer layer layer layer Regular Flavour 5 100 5 100 E 12 4.2 43 8.8 344 E 13 4.8 53 8.6 326 E 14 4.3 73 8.7 193 E 16 4.05 59 8 456 E 17 3.8 68 8 368 Unflavoured 3.8 n.a. 3.8 n.a. control n.a.: not analyzed

    [0141] It can be concluded that in all delivery systems according to the present invention the intensity ratings in the unflavoured layer after storage are lower than in the regular flavour. At the same time the intensity ratings in the flavoured layer are higher than in the regular flavour.

    [0142] These findings are also well-supported by the calculation of the GC/MS detected recovery values: In all delivery systems according to the present invention the recovery values in the unflavoured layer are lower whereas the recovery values in the flavoured layer are significantly higher.

    [0143] The strawberry fruit preparation is further processed (heat treatment 90? C., 9 min). The recovery values in % in the flavoured layer of Regular Flavour and Flavour Delivery System are taken from GC/MS analysis one day after fruit preparation production and shown in the following figure.

    [0144] FIG. 1 shows recovery values of flavoured layer (fruit preparation) regular flavour and invented delivery flavour system. It can be seen that after the flavour compound is loaded into the flavour delivery system of the present invention and applied in a strawberry fruit preparation, there is a higher recovery value in the flavoured layer achieved after the heating step.

    [0145] This figure surprisingly shows that the delivery system is not only able to immobilize the flavour during product shelf life in a bilayer product system but also to protect it to a great extent against heat damaging processes.

    Example 2

    [0146] In order to verify that the food additives delivery system according to the present invention compared with a regular flavor sample can suppress the migration of the flavor directly injected into a fruit piece or a whole fruit and simultaneously enhance the flavor intensity in the fruit after shelf life, the produced aroma delivery systems according to the present invention and regular flavor sample are added respectively fresh fruit.

    [0147] In order to evaluate the flavour retention of the delivery systems of the present invention a direct injected fruit formulation is produced as following: [0148] Preparation of the delivery system as in example E 13 [0149] Preparation of a slurry with recipes according to Table 5:

    TABLE-US-00005 TABLE 5 Recipes Composition Slurry 1 Slurry 2 Water 37.46 37.26 Pectin 0.6 0.6 Sucrose 60 60 Citric Acid 0.2 0.2 Guar Gum 0.14 0.14 Potassium sorbate 20% 1.6 1.8 Calcium lactate 0 0.2

    [0150] Preparation of Slurry for Fruit Pieces

    [0151] Pectin is blended with the sucrose and added under high frequent stirring to a hot aqueous phase (90? C.) and pre-gelatinized. Then Citric Acid and Guar Gum is added. Then Potassium Sorbate and Calcium Lactate are added. The slurries are subjected to Turrax treatment until a homogenous viscous liquid is formed.

    [0152] Preparation of Fruit Pieces

    [0153] Injection of 1% of the delivery system as in example E 13 into each fruit with an injection needle.

    [0154] Preparation of Fruit Pieces in Slurry [0155] Applying 1:1 slurry:fruit [0156] Pasteurizing slurry & fruit for 10 min at 86? C. [0157] Resting slurry & fruit for 14 days at 05? C.

    [0158] Preparation of Yoghurt Application of Fruit Pieces in Slurry [0159] Applying 20% of slurry & fruit on 80% plain yoghurt 3.5% [0160] Resting yoghurt application for minimum 14 days at refrigerated temperatures

    [0161] The intensity ratings (IR) and recovery values (RV) are shown in following Table 6:

    TABLE-US-00006 TABLE 6 Intensity Ratings and recovery values IR in IR in RV in RV in fruit yoghurt fruit yoghurt Regular Flavour 5 5 100 100 Delivery System 5.7 6.2 114 124 injected in fruit with Slurry 1 Delivery System 8.1 3.3 162 66 injected in fruit with Slurry 2

    BRIEF DESCRIPTION OF THE DRAWINGS

    [0162] FIG. 1 Recovery values

    [0163] FIG. 2 Flavour molecules present in fruit after injection and 2 weeks storage at 5? C.

    [0164] FIG. 3 Flavour molecules present in juice after injection and 2 weeks storage at 5? C.

    [0165] FIG. 4 Composition

    [0166] FIG. 5 Flavour molecules present in fruit after injection and 2 weeks storage at 5? C.

    [0167] FIG. 6 Flavour molecules present in juice after injection and 2 weeks storage at 5? C.