WO2013004743A1

WO2013004743A1 - Flavour delivery

Info

Publication number: WO2013004743A1
Application number: PCT/EP2012/063033
Authority: WO
Inventors: Aloysius Lambertus Doorn
Original assignee: Givaudan Sa
Priority date: 2011-07-04
Filing date: 2012-07-04
Publication date: 2013-01-10
Also published as: GB201111313D0

Abstract

A taste delivery particle comprising a core and at least one coating layer, the core comprising at least one tastant, and at least, one coating layer comprising an enhancer for the tastant, the outermost of which coating layers is water-insoluble. The particles provide an effective way of delivering enhanced taste, and are capable of retaining the tastant even in prolonged harsh processing conditions.

Description

FLAVOUR DELIVERY

This disclosure relates to taste delivery and more particularly to particles used to deliver taste.

It should be noted at the outset that, although they are often used interchangeably, there is a distinction between "taste" and "flavour". For the purposes of this disclosure, "taste^" refers to a sensation that are experienced only by the tongue, and to which there is no element of smell, whereas "flavour" refers to a sensation that invariably also involves the sense of smell as a is part, (often a critical part) of experiencing the flavour. Typical tastes are acid, sweet, bitter and salt. Thus, the term "tastant" as used in this disclosure refers solely to a substance that confers taste. Tastants and flavours arc naturally often used together.

Particles for the delivery of taste are well known in the art. There are many kinds of such particles, the best known being spray-dried taste particles, which comprise tastant alone, or which may also include inert core materials, such as cellulosic materials or edible mineral particles, such as clay. Other types include classic core-shell microcapsules, for example WO 99/17871 and. types in which tastant-coiitaiiting fat is dispersed in a gelatine matrix, for example WO 2005/084458. The selection of particle depends on the desired effect and end- use. For example, if it is desired to delay tastant release, or even to release different components at different times, the tastant will be coated in such a way that it is released when, it is desired.

There has been an. increase in interest in providing taste enhancement. This has the effect of necessitating less tastant, which can. be important for economic or health grounds. For example, if the sweetness of sugar is enhanced, such that a lower amount of sugar is required to deliver a desired level of sweetness, this has important dietary and health consequences. The same can be said of salt enhancement, which allows a reduction in the salt concentration that would otherwise be needed to deliver a particular level of salt taste. In the case of acid enhancement, a desirably tart taste may be achieved with a substantial reduction of potentially teeth-harming acidic materials. It has now been found that taste enhancement may be provided in a particularly convenient manner, There is therefore provided a taste delivery particle comprising a core and at least one coating layer, the core comprising at least one tastant, and at least one coating layer comprising an enhancer for the tastant, the outermost of which coating layers is water- insoluble.

There is additionally provided a method of providing in a consumable composition an enhanced taste perception, comprising providing in the composition a taste delivery particle as hereinabove described,

The taste delivery particle of the type hereinabove described thus comprises a core, which provides the desired tastant, and at least one coating, in one of which coatings is the taste enhancer, The outermost coating (i.e., that farthest removed from the core) must be water-insoluble. Non-limiting examples of suitable water-insoluble materials include ethyl cellulose, zein, polyvinyl acetate, cross-linked alginate and cross-linked gelatin.

The core may comprise any desired tastant. Typical examples include sweetener materials, such as sugar or other natural and artificial sweeteners, acid materials, such as citric acid, tartaric acid, ascorbic acid, glueono-delta-lactone and sodium diacetate, and salt. There may be present more than one such tastant.

The taste enhancers may be any such taste enhancers known to the art:. Non-limiting examples of such taste enhancers include mono sodium glutamate (iimami), guanisine monophosphate, inosine monophosphate (umami), jambu oleoresin (acid, alcohol boosting (tingling), umami, salty, earbonation and hot), N-lactoyl ethanolamine (salt, iimami, cooling, alcohol boosting, earbonation and hot), 2-hydroxy ethyl gluconamide (masking, fat and cream), N-lactoyl lyramine (masking, fat and cream), N-lactoyl guanisine

monophosphate (umamai, salt and masking) and Maillard reaction products as prepared in WO2005/096844 (masking and savoury enhancement). Non-limiting examples of sweet enhancers are: Rebaudiside A, Luo hang goh, Naringin dihydroehalcone, Neohesperidin, Thaumatine, 2-hydroxy ethyl gluconarnide, and Maillard reaction products as pari of a flavour preparation as prepared in WO2005/096844.

The taste delivery particles hereinabove described may comprise only a core and a single coating, which coating comprises the desired taste enhancer. However, in particular embodiments, there may be present more than one coating. The nature and number of coatings depend entirely on the nature and end-use of the particles, and the skilled person will readily be able to comprehend the principles and select a suitable composition and number of coatings for each use,

Both tastant and enhancer are released by mechanical force applied to the particle (for example, chewing), the particle up to that time having preserved the tastant from any processes involved in the preparation process, such as heating or freezing. The particles will retain their tastant even during prolonged, harsh processing or application conditions.

There is therefore also provided a method of preserving a tastant for release in a

consumable product only on final consumption, comprising the provision in the

consumable composition of a tastant in the form of taste delivery particles as hereinabove defined.

For example, some applications require extra coatings to retard delivery. Examples of these are soups, marinade mixes and cup noodles, where premature release is not desired. Such coatings are not normally necessary in lower temperature or higher viscosity applications, such as ice creams and sauces (but may be advisable when long-term storage is

contemplated).

By way of illustration only, a typical particle may comprise a core comprising a tastant, first coating of hardened palm oil, maitodextrin, modified starch or gum Arabic and a final coating of water-insoluble material. Suitable non-limiting examples of water-insoluble materials include ethyl cellulose, zein, polyvinyl acetate, cross-linked alginate and cross- linked gelatin. The taste enhancer can be present in the first coating (if required for the application) or in the second coating (outer coating). There may also be a further coating under the final water-insoluble coating. This can be used to slow the release of tastant and enhancer. Alternatively, it can itself contain an active substance, such as flavour. Any known and desirable flavour ingredient may be

incorporated into the particles.

Typical examples of particle coatings for particular examples include the following;

High temperature, low viscosity, short residence time (e.g instant soup); 10 - 30% fat inner coating and 5 -10% ethyl cellulose (EC) outer coating

High temperature, low viscosity, long residence time (e.g soup in a canteen); 20 - 30% fat inner coating and 10 - 20% EC outer coating

Low temperature, low viscosity, long residence time (marinade mix and during marination): 0 - 30% fat inner coating and 5 - 10 % EC outer coating.

High temperature, high viscosity, short residence time (e.g sauce for pizza): no fat inner coating and 10% EC coating, or 10% fat inner coating and 5% EC outer coating.

These are typical examples only, and are not intended to be in any way limiting. The skilled formulator will be able to provide other combinations for specific applications with only routine experi mentation. Some typical non-limiting formulation examples are shown below;

For acetic acid release in soup, a sodium diacelate core will be coated with 10 - 50% (preferably 20 - 40%) hardened fat, with a further coating of 5 - 20% (preferably 5 - 15%) ethyl cellulose containing 1 - 3% Jambu oleoresin (all percentages being by weight of the total particle).

For citric acid release in soup, a citric acid core is coated with 10 - 50% (preferably 20 - 40%) hardened fat with a further coating of 5 - 20% (preferably 5 - 15%) ethyl cellulose containing 1 - 3% Jambu oleoresin.

For acetic acid release in a marinade a sodium diacetate core is coated with 10 - 50% (preferably 20 - 40%) hardened fat with a further coating of 5 - 20% (preferably 5 - 15%) ethyl cellulose containing 1 - 3% Jambu oleoresin, For citric acid release in a marinade a citric acid core is coated with 10 - 50% (preferably 20 - 40%) hardened fat with a further coating of 5 - 20% (preferably 5 - 15%) ethyl cellulose containing 1 - 3% Jambu oleoresin.

The particles hereinabove described may be prepared by art-recognised methods such as spray drying and fliiidised bed coating. They may be incorporated into consumable compositions in an art-recognised manner. There is therefore also provided a consumable composition of enhanced taste, comprising a consumable composition base and taste delivery particles as hereinabove described.

By "consumable composition base" is meant all those ingredients that are normally used to provide a consumable composition.

Typical non-limiting consumable compositions in which the particles may be incorporated include all food products, food additives, and any product placed in the mouth including chewing gum, cereal products, rice products, tapioca products, sago products, baker's products, biscuit products, pastry products, bread products, confectionery products, dessert products, gums, chewing gums, flavored or flavor-coated straws, flavor or flavor-coated food/beverage containers, chocolates, ices, honey products, treacle products, yeast products, baking-powder, salt and spice products, savoury products, soups, mustard, products, vinegar products, sauces (condiments), processed foods, cooked fruits and vegetable products, meat and meat products, jellies, jams, fruit sauces, egg products, milk and dairy products, yoghurts, cheese products, butter and butter substitute products, milk substitute products, soy products, edible oils and. fat products, fruit drinks, fruit juices, coffee, artificial coffee, tea, cocoa, including forms requiring reconstitution, food extracts, plant extracts, meat extracts, condiments, gelatins, pharmaceutical and non-pharmaceutical gums, tablets, lozenges, drops, and combinations thereof.

The disclosure is now further described with reference to the following examples, which depict particular embodiments, and which are not intended to be in any way limiting. All proportions are by weight. Example 1

Preparation, of tasie delivery particles

A taste delivery particle was made of a core material (sodium diacetate), a coating of hardened fat (P058 with a melting point of 58 °C) and an ethyl cellulose coating contain i an enhancer (Jambu Oleoresin). Sodium diacetate gives acetic acid when it conies into contact with water. The composition is as follows:

Sodium diacetate: 58%

P058: 30%

Ethyl cellulose: 10%

Jambu Oleoresin: 2%

The product was made on a fluidiscd bed using a 2-step process.

1^st step:

Sodium diacetate: 300 g

P058: 150 g

2^nd step:

Product from Γ¹ step: 350 g

Ethyl cellulose solution + Jambu Oleoresin solution: 390 g The solution of ethyl cellulose + Jambu oleoresin was made as follows:

ethyl cellulose: 39 g

Jambu oleoresin: 7.9 g

Ethanol: 343 g

As a reference, a sample without Jambu oleoresin has been made as welt. Therefore, the foiiowing solution was made and substituted for the Jambu oieorcsin solution previously described: ethyl cellulose: 39 g

ethanol: 351 g

1 ^st step:

Add 300^' g of diacetate to the fluidised bed unit and f!uidise with app, 50 m3/h of air. The fliiidisation air temperature is app. 50 °C. P058 is added via a spray nozzle into the fluid bed applying a coating on the sodium diacetate particles. The temperature of the molten P058 is 100 °C„ The nozzle air is set at 100 °C and the feed tubes are heated to 100 °C as well. During coating the product temperature is kept between 44 and 48 °C.

2™ Step

Add 350 g product obtained from the l^sl step to the fluid bed and spray the mixture of ethyl cellulose, Jambu oleoresin and ethanol on the core particles. The fliiidisation temperature is 60 °C and the product temperature is between 40 - 50 °C.

The taste delivery particles are hereinafter referred to as Sample #3.

The process was repeated for the reference without the Jambu oleoresin. These taste delivery particles are hereinafter referred to as Sample #2.

Example 2

Practical assessments Marination:

In the following table, Sample # 1 was the addition, of sodium diacetate (SDAc) alone, Samples #2 and 3 are as described in Example 1 , and Sample #4 has no sodium diacetate or taste delivery system.

Procedure:

1. A salt and phosphate solution (25 g salt, 12.5 g phosphate and 275 g water) was made, as follows:

- the phosphate (A basto I 2001 from Budenheim) was added to a part of the water (hot water at about 60° C).

after mixing and dissolution, ice and cold water was added to bring the temperature down.

this mixture was mixed again before salt addition,

2. Chicken pieces were treated as follows:

the salt/phosphate mixture was divided in smaller portions in proportion to the quantity amount of meat (per piece, see table above))

the appropriate amount of delivery system was added, followed by manual gentle stirring,

- Each piece of meat was added to a plastic bag + the appropriate amount of mmnadc mix

the bag was evacuated and sealed,

a!) bags were tumbled for 30 minutes,

after tumbling the bags were stored in the fridge for 24 hours.

- the refrigerated pieces were bake/steam-cooked simultaneously in a conibi oven (Cimaplus Conibi with 30% steam) at 180 °C until an internal meat temperature of 77 °C was attained in the biggest piece of chicken.

3. Sensorial evaluation.'

An experienced taste panel (5 panel members) sampled the various pieces and found the following:

Sample # 1 was bland in taste and no acetic acid perception

Sample # 2 had acetic acid taste, but not very strong,

- Sample #3 had a higher impact of acetic acid, in comparison with Sample #2 Sample #4 had no acetic acid impression Instant soup:

The abovementioned samples were also tested in instant soup. Λ mixture of 16 g instant tomato sauce mixture + 9 g tomato powder was added to a bowl. Four such soups were made. The following ingredients were then added, one to each soup:

0.45 g sodium diaeetate

0.75 g Sample #3

0.75 g Sample #2

- Nothing (blank)

To the mixtures in the bowl 250 g of boiling water has been added.

After good mixing, the samples were tasted for acid enhancement by an expert panel of 5 panelists.

Sensorial evaluation: the soup with sodium diaeetate is clearly more acid than the blank. This acid taste is immediately perceptible s part of the overall soup taste. This is understandable because sodium diaeetate quickly dissolves in water giving acetic acid.

The soup with Sample #2 docs not have this immediate acid taste, but is only noticeable on chewing. The result is a peaky acetic acid release.

The soup with Sample #3 similarly does not have an immediate acid taste, but only a release on chewing. In this case acid is released more aggressively and it is more long lasting than in the ease of Sample #2.

Claims

Claims:

1 . A taslc delivery particle comprising a core and at least one coating layer, the core comprising at least one taslant, and at least one coating layer comprising an enhancer for the tastant, the outermost of which coating layers is water-insoluble,

2. A taste delivery particle according to claim 1 , in which the material of the outermost coating layer is selected from ethyl cellulose, zein, polyvinyl acetate, cross-linked alginate and cross-linked, gelatine.

3. A taste delivery particle according to claim 1 , in which there is more than one

coating layer.

4. A taste delivery particle according to claim 3, in which the more than one coating layer is a tastant release retardant layer, preferably comprising a material selected from hardened palm oil, maltodextrin. modified starch and gum Arabic.

5. A taste delivery particle according to claim 4, comprising a further coating under the water-insoluble layer, selected from retardant layers and active-containing layers.

6. A method of providing in a consumable composition an enhanced taste perception, comprising providing in the composition a taste delivery particle according to claim 1

7. A consumable composition of enhanced taste, comprising a consumable

composition base and taste delivery particles according to claim 1 .

8. A method of preserving a tastant for release in a consumable product only on final consumption, comprising the provision in the consumable composition of a tastant in the form of taste delivery particles according to claim 1.