Compositions: coating or plastic – Coating or plastic compositions – Carbohydrate or derivative containing
Reexamination Certificate
2002-05-17
2004-06-08
Klemanski, Helene (Department: 1755)
Compositions: coating or plastic
Coating or plastic compositions
Carbohydrate or derivative containing
C424S439000
Reexamination Certificate
active
06746529
ABSTRACT:
The invention relates to a moisture and oxygen stable spray-dried composition comprising at least one active compound like a moisture or oxygen sensitive flavourant, a fragrance or another type of a moisture or oxygen sensitive compound e.g. a pharmaceutical. Further, the invention relates to a process for fixing volatile flavourants, fragrances or other volatile and moisture or oxygen sensitive compounds in an amorphous matrix.
With regard to the field of flavours it is noted that for instance efforts have been made to give the consumer a fresher tasting reconstitutable beverage mix by using certain natural, natural identical or artificial volatile compounds for improving the consumer's taste perception. Unlike liquid systems which usually retain flavourants without adverse stability problems, dry comestible beverage mixes are often lacking in flavour or have off-flavours due to poor storage stability. A fresh tasting, reconstituted beverage would increase the consumer's perception of freshness which is of paramount importance.
Such compounds &a coffee aroma, esters, acetaldehyde, various essential oils and sulphur compounds, augment or enhance the taste perception of convenience foods. Dry comestible mix systems present special problems when one tries to introduce volatile or aromatic flavourants therein. For example, such materials escape through and from the mix, or react so as to degrade or oxidize into compounds which are recognized to be less desirable. Therefore, there has been a long-standing need to fix by encapsulation, and prevent the escape of volatiles within a “powdered-mix” comestible and prevent oxidation thereof. Moreover, the process for fixing a volatile must produce a product which is easily reconstitutable and is capable of holding the fix over prolonged periods and under adverse storage conditions.
A major problem inherent in fixing aromatics in food allowed substrates is the fact that those fixation substrates display idiosyncratic fixation characteristics. The substrate media may be sensitive to moisture, react with the entrained volatile or produce flavour off-notes. Carbohydrates as a class offer a food-acceptable substrate in which volatiles and aromatics have been fixed. However, most water-soluble which volatiles and aromatics have been fixed. However, most water-soluble carbohydrate substrates are hygroscopic and will not reliably hold the fix for long periods. In view of the foregoing, there is a recognized need for an amorphous moisture-stable, water-soluble, food-approved substrate to encapsulate aromatic or volatile flavourants.
Where flavours, such as essential oils, are not protected by an antioxidant, even further problems of off-flavour development are encountered due to oxidation caused by the inability of the carbohydrate matrix to protect the flavour from oxygen.
EP 0,550,067 B1 relates to a method for encapsulating oils such as fragrance and flavouring oils in a water-sensitive cellular solid matrix, comprising drying an aqueous emulsion containing (a) the oil to be encapsulated, (b) a non-crosslinked lipophilically modified starch that undergoes crosslinking under the drying conditions and (c) a polyhydroxy compound that forms with the polysaccharide material a continuous aqueous phase in which the oil is dispersible as a discontinuous phase. The oil (a) which typically contains a conventional antioxidant like butylated hydroxy toluene is typically encapsulated in the dried carbohydrate matrix in an amount from 5 to 80%, preferably at least 65% by weight of the oil and matrix combination. The modified starch (b) is in principle an ungelatinised starch acid ester of a substituted dicarboxylic acid, and the polyhydroxy compound (c) sue polyalcohols like glycerol, mannitol etc., and sugars including mono, di and trisaccharides like glucose, fructose, maltose, sucrose, and raffinose.
U.S. Pat. No. 5,102,682 A relates to a dry flavoured powdered food mix comprising at least 20% crystalline sucrose, at least 10% crystalline fructose, 1-8% crystalline food acid, flavour and anti-caking agent, wherein all components are present in a free, unbound state and wherein the crystalline fructose compound contains less than 10% by weight of particles smaller than 150 &mgr;m. As indicated in said U.S. Pat. No. 5,102,682 the fructose and sucrose content of the food mix can range from 10-60% and 20-80% respectively, and the combined weight of fructose and sucrose will usually be at least 40%, and for soft drink mixes such as fruit-flavoured beverage mixes will typically be at least 90%, usually about 95% or more of the mix.
The flavours suitable for use in the food mix can be spray-dried flavours fixed in a carbohydrate matrix consisting of either maltodextrin or a combination of maltodextrin and a modified starch. According to said U.S. Pat. No. 5,102,682 typical spray-dried flavours contain 30-60% modified food starch and 30-60% maltodextrin and flavourant.
EP 0,426,428 B1 relates to a delivery system for flavours and sweeteners and to a process for its preparation, which system has use in a variety of products including comestibles such as chewing gum, food products etc. More in particular EP 0,426,428 B1 relates to a process for producing a flavour delivery system prepared from a spray-dried emulsion of
(a) from 0.1 to 40 wt. % of a flavour oil,
(b) from 0.5 to 30 wt. % of a sweetener and
(c) from 30 to 80 wt. % of a film-forming polymer coating component, all amounts are based on the total weight of the delivery system.
Suitable sweeteners to be encapsulated in the delivery system include natural and artificial high intensity sweeteners selected from amino acid-based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, sucralose, dihydrochalcone compounds and mixtures thereof. As disclosed therein it is believed that the invention is predicated in part on the discovery that an interaction exists between -flavours and particularly flavour oils and certain intense sweeteners such as aspartame and acesulfame-K when presented in the hydrocollides coatings hereof, such that the sweeteners mask the bitterness of the flavour component. Further, the sequential admixture and emulsification of the ingredients with each other is believed to contribute both to the masking effect exerted on the flavour oil and the improved uniformity and extension of the release and perception of both actives. According to EP 0,426,428 B1 it is further possible to use sweeteners in addition to those already included in the delivery system. Such additional sweeteners, merely used as excipients, may be selected from e.g. sucrose, glucose, dextrose, invert sugar, fructose etc.
U.S. Pat. No. 5,124,162 A is directed to a moisture and oxygen stable spray-dried fixed flavour comprising a flavourant encapsulated in a carbohydrate matrix consisting of 22 to 50%, preferably 22 to 45% mono and disaccharides, wherein at least 50% of the mono and disaccharides is maltose, 25 to 60%, preferably 25 to 50% maltodextrin, and 10 to 40%, preferably 10 to 35% high molecular weight film forming carbohydrate.
With regard to the field of perfumes and perfumed products it is referred to WO 94/19449 indicating the detrimental impact of high humidity conditions on products based on a water sensitive matrix e.g. a starch matrix and a fragrance or a wash-active component encapsulated therein. This type of encapsulates may be added to a number of articles to be perfumed including laundry powder, soap and machine dishwash powder. Apparently the problem encountered in WO 94/19449 is solved by a composition comprising (a) a substance encapsulated within a water-sensitive matrix so as to be releasable upon contact with water or aqueous solutions, mixed with (b) particles of inorganic carrier material carrying a poorly water-soluble oil, such that the composition is stable at high relative humidity. Examples of substances encapsulated in the water-sensitive matrix are a perfume, flavour, a cosmetic ingredient or organometallic com
Burger Jack
Doorn Louis
Orsel Roelof
Witteveen Frans
Fitch Even Tabin & Flannery
Klemanski Helene
Quest International B.V.
LandOfFree
Stable, spray-dried composition in a carbohydrate substrate... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Stable, spray-dried composition in a carbohydrate substrate..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Stable, spray-dried composition in a carbohydrate substrate... will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3327294