Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...
Patent
1997-10-16
1998-12-29
Bhat, Nina
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor per se, or containing flavor or flavor improver of...
426536, A23L 122
Patent
active
058537848
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
CROSS-REFERENCE TO RELATED APPLICATION
This application is a national stage application filed under 35 USC 371 of PCT/GB96/01028.
1. Field of the Invention
The subject invention relates to the stabilisation of flavours.
2. Brief Description of Related Art
It is well known to enhance the flavour and/or aroma of tobacco (or tobacco smoke) and foodstuffs, and a variety of flavourants have been developed for such purposes. Examples of commonly used flavourants include vanillin and menthol and derivatives thereof. It would be desirable to use as flavourants other compounds including furaneol and cyclotene. However, these latter compounds have a high volatility and are often unstable in their standard form. Therefore it is not practical to use these compounds in products as this will result in, for example, a reduced shelf-life of the product due to volatilisation of the compound during storage.
There have been many attempts to provide means whereby volatile flavourants are prevented from volatilising at ambient temperatures and released only when exposed to high temperatures. One example of such an attempt is the stabilisation of a flavour molecule by the formation of a complex, wherein the flavourant forms an inclusion complex with a "host" compound. This method of stabilisation is illustrated by U.S. Pat. No. 3,047,431, U.S. Pat. No. 3,288,146 and EP 0 503 795 A2. Formation of an inclusion complex involves the host compound forming around the guest (flavour) molecule. The Van der Waals forces which form between the host molecule and the guest molecule cause a reduction of energy in the inclusion complex and therefore the flavour is stabilised. A disadvantage of this method of stabilisation is that in a mixture of different flavour molecules, certain molecules may be stabilised in preference to others depending upon the structure of the host and guest molecules.
Another method of stabilising flavourants is to encapsulate the flavour molecules in such a manner that they are not released from the capsule unless subjected to either heat or pressure. This method of stabilisation is taught in U.S. Pat. No. 3,162,199 and U.S. Pat. No. 3,550,598. This method of stabilisation is not specific and can be used to stabilise all types of flavourants.
Both of the above methods of stabilising flavours involve a physical restriction of the molecules. In effect the flavourant is held in a surrounding structure until the flavourant is released by exposure of the structure to certain conditions. There is no chemical reaction between the flavourant and the stabilising compound in either case.
The subject invention provides an alternative mode of stabilisation, which alternative mode involves chemical reaction with the flavourant.
An article published in the Journal of Organic Chemistry in 1993 at pages 7557-7561 describes development work for the purpose of improving methods of purification of phenacyl alcohol using calcium complexation. The subject matter of the article is to be considered as incorporated herein.
SUMMARY OF THE INVENTION
The subject invention provides a stable flavour complex comprising an alkaline earth metal ion and two cyclic molecules, wherein for each of said molecules the cyclic ring thereof comprises first and second functional groups, which functional groups are located at adjacent positions of the cyclic ring, each of which functional groups provides a bond with said ion, said cyclic ring further comprises a double bond, which double bond is in conjugated relationship with said second functional group, and one at least of said cyclic molecules being a flavour molecule.
BREIF DESCRIPTION OF THE DRAWINGS
The drawing is a structural representation of a complex of the invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS OF THE INVENTION
Preferably both of the cyclic molecules of the flavour complex are molecules of a flavour compound.
Preferably the alkaline earth metal ion is a calcium ion. The alkaline earth metal ion is suitably provided by a water soluble
REFERENCES:
patent: 3765903 (1973-10-01), Clarke et al.
patent: 3956513 (1976-05-01), Clarke et al.
patent: 4395431 (1983-07-01), Lance et al.
Campos Marcos Pery
O'Reilly Rosemary Elizabeth
Bhat Nina
British-American Tobacco Company Limited
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