US2015374018A1PendingUtilityA1

Shelf stable spray dried particles

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Assignee: FIRMENICH & CIEPriority: Feb 4, 2013Filed: Feb 3, 2014Published: Dec 31, 2015
Est. expiryFeb 4, 2033(~6.5 yrs left)· nominal 20-yr term from priority
Inventors:Valery NormandAlison RadaAmanda SchoberAnandaraman SubramaniamRobert L. Veazey
A23L 27/80A23L 27/70G06Q 30/06G06Q 10/00C11B 9/00A23V 2002/00A23L 1/22008A23L 1/22058A23P 10/30A23L 29/30A23L 29/10A23L 27/10
62
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Claims

Abstract

A process for the preparation of shelf stable dry particles that include flavours or fragrances, in which an emulsion of the flavour or fragrance, an emulsifier of a natural extract containing saponins, water and a carbohydrate carrier system is spray-dried. Also provided are shelf stable dry particles and products containing them.

Claims

exact text as granted — not AI-modified
1 . A business method for providing a customer with a spray dried powder with a predetermined shelf life stability comprising:
 a) preparing a series of samples of at least two emulsions wherein each emulsion comprises
 i) a monomeric or polymeric emulsifier in an amount, by weight, from greater than 0% to about 6% of the total weight of the emulsion; 
 ii) a carbohydrate in an amount, by weight, from about 5% to about 55%, of the total weight of the emulsion wherein the carbohydrate has a different molecular eight distribution in each emulsion; 
 iii) an oxidizable flavor or fragrance in an amount, by weight, from about 5% to 60%, of the total weight of the emulsion; and 
 iv) water in an amount, by weight, from about 15 to 80% of total weight of the emulsion; 
   b) submitting the samples to a sensory shelf life stability test to determine the shelf life stability for each sample;   c) measuring or calculating the number average molecular weight of the carbohydrate and the emulsifier for each sample;   d) correlating the shelf life stability over time against the inverse of the number average molecular weight of the carbohydrates and the emulsifier for each sample;   e) selecting a carbohydrate having the number average molecular weight that correlates with a shelf life of 8 months or greater at 25° C.;   f) providing at least one product to a customer having a shelf life stability of greater than or equal to about S months or greater wherein the product comprises a spray dried powder with the selected carbohydrate.   
     
     
         2 . The process as recited in  claim 1  wherein the shelf life of the powder is greater than about 1.2 months. 
     
     
         3 . The process as recited in  claim 2  wherein the shelf life of the powder is form about 12 months to about 24 months. 
     
     
         4 . The process as recited in  claim 3  where the shelf life of the powder is from about 12 months to about 18 months. 
     
     
         5 . The process as recited in  claim 1  wherein the emulsifier comprises a natural extract comprising saponin provided in an amount, by dry weight, from about 0.06% to about 1% of the total weight of the dry powder. 
     
     
         6 . The process as recited in  claim 5  wherein the emulsifier is provided in an amount, by dry weight, from about 0.06% to about 0.1% of the total weight of the dry powder. 
     
     
         7 . The process as recited in  claim 1  wherein the flavor is a  citrus  flavor. 
     
     
         8 . The process as recited in  claim 7  wherein the  citrus  flavor is orange. 
     
     
         9 . A product prepared according to  claim 1 . 
     
     
         10 . An emulsion comprising:
 a) an emulsifier in an amount, by weight, from greater than 0% to about 1% of the total weight of the emulsion wherein the emulsifier comprises a natural extract containing saponins;   b) a carbohydrate in an amount, by weight, from about 5 to about 55% of the total weight of the emulsion wherein the carbohydrate has a number average molecular weight of from 445 to about 687 g.mol −1 ;   c) an oxidizable flavor or fragrance in an amount, by weight, from about 5 to about 60% of the total weight of the emulsion; a   d) water in an amount, by weight, from 15 to 80% of the total weight of the emulsion; and   e) a polymeric emulsifier m an amount, by weight, not more than 10% of the total weight of the emulsion.   
     
     
         11 . The emulsion as recited in  claim 10  where the emulsifier is provided in an amount, by weight, from about 0.06% to about 01%. 
     
     
         12 . The emulsion as recited in  claim 11  wherein the emulsion is provided in an amount of about. 0.06%. 
     
     
         13 . The emulsion as recited in  claim 10  wherein the flavor is provided in an amount, by weight, of from about 5% to about 30%. 
     
     
         14 . The emulsion as recited in  claim 10  wherein the flavor is  citrus  flavor. 
     
     
         15 . The emulsion as recited in  claim 14  where the flavor is orange. 
     
     
         16 . A dry particle comprising:
 a) an emulsifier in an amount, by weight, from greater than 0% to about 1% of the total weight of the dry particle wherein the emulsifier comprises a natural extract containing saponins;   b) a carbohydrate in, an amount, by weight, from about 5 to about 55% of the total weight of the dry particle wherein the carbohydrate has a number average molecular weight of from 445 to about 687 g.mol −1 ;   c) an oxidizable flavor or fragrance in an amount, by weight, from about 5 to about 60 of the total weight of the dry particle; and   d) a polymeric emulsifier in an amount, by weight, not more than 10% of the total weight of the dry particle.   
     
     
         17 . The particle as recited in  claim 16  wherein the emulsifier is provided in an amount, by weight, from about 0.06% about 0.1%. 
     
     
         18 . The particle as recited in  claim 17  wherein the emulsifier is provided in an amount, by weight, of about 0.06% 
     
     
         19 . The particle as recited in  claim 16  wherein the flavor is provided in an amount, by weight, of from about 5% to about 30%. 
     
     
         20 . The particle as recited in  claim 16  wherein the flavor is  citrus  flavor. 
     
     
         21 . The particle as recited in  claims 20  wherein the flavor is orange. 
     
     
         22 . The particle as recited in  claim 16  wherein the powder has a shelf life of from about 8 months or greater at 25° C. 
     
     
         23 . The particle as recited in  claim 22  wherein the powder has a shelf life of from about 12 months to about 24 months at 25° C. 
     
     
         24 . The particle as recited in  claim 23  wherein the powder has a shelf life of from about 12 months to about 18 months at 25° C. 
     
     
         25 . A method of making a dried particle comprising
 a) preparing an emulsion comprising:
 i) an emulsifier in an amount, by weight, from greater than 0% to about 1% of the total weight of the emulsion wherein the emulsifier comprises a natural extract containing saponins; 
 ii) a carbohydrate in an amount, by weight, from about 5 to about 55% of the total weight of the emulsion wherein the carbohydrate has a number average molecular weight of from 445 to about 687 g.mol −1 ; 
 iii) an oxidizable flavor or fragrance in an amount, by weight, from about 5 to about 60% of the total weight of the emulsion; and 
 iv) a polymeric emulsifier in an amount, by weight, not more than 10% of the total weight of the emulsion, 
   b) drying the emulsion to obtain shelf stable dry particle.   
     
     
         26 . An emulsion prepared according to  claim 25 . 
     
     
         27 . A particle prepared according to  claim 25 .

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