FLAVORED PARTICLES DELIVERY SYSTEM

Abstract

Described herein is a flavored delivery system including different particles. Also described herein are consumer products including said flavored delivery system.

Claims

1. A flavored particles delivery system comprising: a first particle comprising a first carrier and a first flavor oil entrapped within said first carrier; and 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.

2. The flavored particles delivery system according to claim 1, wherein the first flavor oil and the second flavor oil are different, and wherein 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 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 chosen from the group consisting of acid, alcohol, aldehyde, ester, furan, furanone-ketone, ketone and mixtures thereof.

6. The flavored particles delivery system according to claim 1, wherein the second flavor oil comprises flavoring ingredients chosen from the group consisting of acid, alcohol, aldehyde, ketone, lactone, phenol, pyrazine and mixtures thereof.

7. 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.

8. The flavored particles delivery system according to claim 1, wherein the first carrier and/or the second carrier comprises at least one compound chosen 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.

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

10. The flavored particles delivery system according to claim 9, wherein the weight ratio between the first particle and the second particle is between 50:50 and 80:20.

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

12. The flavored particles delivery system according to claim 11, wherein the first particle is obtained by twin-screw extrusion, and wherein the second particle is obtained by hot melt extrusion.

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

14. The consumer product according to claim 13, wherein the consumer product is selected from the group consisting of a beverage, a sweet good, and a savory good.

Description

EXAMPLE 1

Preparation of the Delivery System According to the Invention

1-A/Preparation of Particles A

Description of the Process

[0178] 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 and Capsul®. 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 μm. 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 (Tg) about 35 -40° C.

[0179] 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

[0180] 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:

[0181] 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.

[0182] 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. 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°.

[0183] 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.

[0184] The mixture of melt and flavor oil passed for 10 s through an in-line high shear mixer to form an emulsion.

[0185] 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.

[0186] 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

[0187] 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

[0188] 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

[0189] Panelists were asked to describe the sensory profile by using various standardized sensory descriptors in a hot coffee drink comprising: [0190] 1/only particles A [0191] 2/only particles B [0192] 3/delivery system of the present invention (A+B)

[0193] Results are summarized in the Table below.

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

[0194] Similar results are obtained when mixing particle A or Al with anyone of particles B, B1 to B4.

[0195] 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

[0196] 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).

[0197] 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.