阅读说明：本技术 贮存稳定的粉末状组合物 (Storage-stable pulverulent composition ) 是由 张建 R·范斯利乌文 A·斯格博 B·麦克道高 张飞 P-E·布克朗 于 2019-02-22 设计创作，主要内容包括：本发明涉及一种贮存稳定的粉末状组合物。更具体地,本发明涉及一种组合物,其包含天然乳化剂、包含聚合度等于或小于15的菊粉的载体以及包含调味料或香料的活性成分。制备所述组合物的方法和包含所述组合物的消费品也是本发明的目的。(The invention relates to a storage-stable pulverulent composition. More particularly, the invention relates to a composition comprising a natural emulsifier, a carrier comprising inulin having a degree of polymerization equal to or less than 15 and an active ingredient comprising a flavour or fragrance. Processes for preparing said compositions and consumer products comprising said compositions are also objects of the present invention.)

1. A powdered composition comprising:

40% to 95% of a carrier comprising inulin having a Degree of Polymerization (DP) of 15 or less,

-0.01% to 30% of a natural emulsifier; and

-5% to 40% of a hydrophobic active ingredient comprising a flavour or fragrance,

the percentages are defined by weight relative to the total weight of the composition.

2. The composition according to claim 1, wherein inulin has a DP of 4.5 to 10.

3. The composition according to claim 1 or 2, wherein the carrier consists of inulin.

4. The composition of any one of the preceding claims, wherein the natural emulsifier is selected from the group consisting of natural extracts containing saponins; lecithin, gum arabic, citrus fiber, pea protein, non-starch polysaccharides, and mixtures thereof.

5. The composition of claim 4, wherein the natural emulsifier is a natural extract containing saponin.

6. The composition according to claim 5, wherein the saponin-containing natural extract is contained in an amount of 0.01 to 1 wt% based on the total weight of the composition.

7. The composition of claim 5 or 6, wherein the saponin comprises quillaja saponaria extract.

8. The composition of claim 4, wherein the emulsifier is gum arabic.

9. The composition according to claim 8, wherein the weight ratio of inulin to gum arabic is from 50:50 to 95: 5.

10. Composition according to any one of the preceding claims, wherein the inulin is chicory inulin, preferably obtained by extraction of inulin from chicory roots.

11. The composition of any preceding claim, wherein the hydrophobic active is a flavoring.

12. The composition of claim 11, wherein the flavor is a citrus flavor.

13. The composition of any one of the preceding claims, wherein the powdered composition is free of starch derivatives.

14. The composition of claim 13, wherein the powdered composition is free of maltodextrin.

15. A consumable product selected from the group consisting of a powdered beverage, a sweet commodity and a salty commodity comprising a composition as defined in any one of claims 1 to 14.

Technical Field

The technical field of the invention relates to a storage-stable powdery composition. More specifically, the invention relates to a composition comprising a natural emulsifier, a carrier comprising inulin having a degree of polymerization equal to or less than 15 and an active ingredient comprising a flavour (a flavorant) or a fragrance (a daily chemical flavour). Methods of preparing said compositions and consumer products comprising said compositions are also objects of the present invention.

Background

Consumer demand for natural delivery systems is becoming more important and is thus driving the development of new delivery systems.

Dried particles are usually prepared from liquid emulsions and then dried by different methods (e.g. spray drying, extrusion, fluid bed drying, etc.). Most emulsions contain a flavor or fragrance, a carrier, and an emulsifier. One of the problems faced by the flavor and fragrance industry is the oxidation of active ingredients when oxidizable flavors or fragrances are encapsulated. This oxidation produces an off-flavor or taste that is unpleasant to the consumer. Furthermore, this oxidation phenomenon makes it difficult to predict the shelf life of the final product upon storage.

For example, for citrus flavors that are particularly sensitive to oxygen, the shelf life of spray dried citrus flavors is typically no longer than 12 months.

Indeed, limonene is known to be the major compound in many citrus oils, particularly orange oil. When exposed to oxygen, limonene reacts to form epoxides, alcohols and ketones, which are responsible for off-flavors in flavor oils. Limonene degrades to limonene oxide (also known as limonene epoxide), which degrades further to carveol and carvone.

US2015/0374018 discloses a storage stable delivery system,which comprises the following steps: a natural extract containing saponin as an emulsifier, having a number average molecular weight of 445 to about 687g^-1And an oxidizable flavor or fragrance. However, in contrast to flavor delivery systems containing natural ingredients, the carbohydrates disclosed in this document comprise maltodextrin, which is undesirable in many food applications.

Thus, there is a need for a storage stable delivery system containing natural ingredients.

Disclosure of Invention

The present invention solves the above problems by providing a powdered composition having good properties. In particular, the combination of a natural emulsifier with a carrier comprising inulin with DP ≦ 15 unexpectedly and greatly improves the oxidative stability of such a delivery system compared to conventional delivery systems using starch derivatives as carrier.

Accordingly, a first object of the present invention is a powdered composition comprising:

40% to 95% of a carrier comprising inulin having a Degree of Polymerization (DP) of 15 or less,

-0.01% to 30% of a natural emulsifier; and

-5% to 40% of a hydrophobic active ingredient comprising a flavour or fragrance,

the percentages are defined by weight relative to the total weight of the composition.

A second object of the present invention is a process for preparing a powdered composition as defined above, comprising the steps of:

(i) preparing an emulsion comprising:

-20% to 80% of water,

14.99% to 70%, preferably 30% to 70%, of a carrier comprising inulin with a DP equal to or less than 15,

-0.01% to 20% of a natural emulsifier; and

-5% to 30% of a hydrophobic active ingredient comprising a flavour or fragrance,

(ii) drying the emulsion obtained in step i) to obtain a powdered composition.

A third object of the present invention is a process for preparing an extruded particle, wherein the process comprises the steps of:

a) preparing a mixture comprising:

40% to 95% of a carrier comprising inulin having a Degree of Polymerization (DP) of 15 or less,

-0.01% to 30% of a natural emulsifier; and

-5% to 40% of a hydrophobic active comprising a flavour or fragrance;

b) heating the mixture in a screw extruder to a temperature preferably in the range of from 90 ℃ to 130 ℃ to form a molten mass;

c) extruding the molten material through a die head;

d) the molten material is chopped as it exits the die to provide extruded particles.

A fourth object of the present invention is a consumable product selected from the group consisting of powdered beverages, sweet and salty (savory) products, comprising a composition as defined above.

A fifth object of the invention is the use of a carrier comprising, preferably consisting of, inulin of DE ≦ 15 and a natural emulsifier to increase the oxidative stability of a powdered composition comprising a flavor or fragrance dispersed in said carrier.

Drawings

FIG. 1: the compositions according to the invention (samples A and B) and the comparative composition (sample X) comprise the concentration of the oxidation products (Ops) of alkylene oxides and carvone during storage (22 ℃).

FIG. 2: the compositions according to the invention (samples A and B) comprise the concentration of the oxidation products (Ops) of alkylene oxides and carvone during storage (22 ℃ and 35 ℃).

FIG. 3: for the compositions according to the invention (samples A, B and C) and the comparative composition (sample X), storage can be accelerated — the concentration of oxidation products (Ops) comprising alkylene oxides, carvone, trans carvacrol and cis carvacrol during storage (25 ℃).

FIG. 4: for the compositions according to the invention (samples A, B and C) and the comparative composition (sample X), storage can be accelerated — the concentration of oxidation products (Ops) comprising alkylene oxides, carvone, trans carvacrol and cis carvacrol during storage (35 ℃).

Detailed Description

Unless otherwise indicated, percentages (%) refer to weight percentages of the composition.

It is understood that the total amount of ingredients in the composition or emulsion is 100%. The skilled person will select the amounts of the different components so that their total content does not exceed 100%.

According to the present invention, "powdery composition", "dry particles", "granules" are used indiscriminately. It is to be understood that powdered compositions encompass particles (terms used when obtaining powdered compositions by spray drying) and granules (terms used when obtaining powdered compositions by extrusion).

Powdered composition

A first object of the invention is a powdered composition comprising:

40% to 95% of a carrier comprising inulin having a Degree of Polymerization (DP) of 15 or less,

-0.01% to 30% of a natural emulsifier; and

-5% to 40% of a hydrophobic active ingredient comprising a flavour or fragrance,

the percentages are defined by weight relative to the total weight of the composition.

According to one embodiment, the powdered composition comprises 40% to 94.99% of a carrier comprising inulin having a Degree of Polymerization (DP) of equal to or less than 15.

Inulin-containing carrier

Inulin is a polymer of β (2 → 1) linked D-fructose units with terminal glucose units and is defined by different Degrees of Polymerization (DP). DP refers to the number of units in the polysaccharide chain.

The present invention is remarkably characterized in that the carrier contains inulin having a DP (degree of polymerization) of 15 or less.

According to a particular embodiment, the DP of the inulin ranges from 3 to 15.

According to a particular embodiment, the support consists of inulin having a DP (degree of polymerization) of equal to or less than 15.

According to one embodiment, the carrier comprises inulin having a DP (degree of polymerization) of less than 10. According to a particular embodiment, the support consists of inulin having a DP (degree of polymerization) of less than 10.

According to a particular embodiment, the DP of the inulin ranges from 3 to 9, preferably from 4.5 to 9.

According to another embodiment, the DP of the inulin is from 4.5 to 15, preferably from 4.5 to 10.

The degree of polymerization or DP is well known to those skilled in the art and can be defined as the number of monomer units in a macromolecule or polymer or oligomer molecule.

The number average degree of polymerization of inulin is given by the following formula:

DP＝(M_n-18)/162

wherein M is_nIs the number average molecular weight.

Thus, DP can be readily determined by different methods, such as volume exclusion chromatography (SEC).

DP as defined in the present invention has been determined by using SEC instruments (Viscotek TDA305 max system (malvern instruments, Ltd, UK), with a Viscotek Triple Detector Array (TDA) combined with Refractive Index (RI), Light Scattering (LS) and Viscosity (VS) detectors).

According to one embodiment, the inulin has a number-average molecular weight of more than 300g.mol^-1Preferably greater than 500g.mol^-1Preferably 500 to 2000g.mol^-1. According to a particular embodiment, the inulin has a number average molecular weight of 400 to 1500g.mol^-1。

The inulin of the invention is preferably natural or plant-based inulin.

The term "plant-based inulin" encompasses not only whole plants containing inulin, but also inulin-containing parts of the plant, such as roots, tubers, stems, flowers, leaves.

Inulin used in the present invention can be extracted from many plants. Globe artichoke (Globe artichokes) and Jerusalem artichoke (Jerusalem artichokes), chicory (chicory) and agave are plants that can be used for extracting inulin, but other inulin-containing foods, such as wheat, bananas, onions and garlic, can also be used.

According to one embodiment, the plant material consists of plant roots, preferably roots of Cynara cardunculus (Cynara cardunculus) or Cynara scolymus (Cynara scolymus) or Cichorium intybus (Cichorium intybus).

According to one embodiment, the inulin is chicory inulin, preferably obtained by water extraction of chicory roots.

Inulin from chicory root extract is commercially available from a number of suppliers, including that of OraftiAndof CosucraAndof Imperial SensusOf Cargill

The inulin is contained in an amount of 40 to 95 wt%, preferably 40 to 94.99 wt%, more preferably 60 to 90 wt%, based on the total weight of the composition.

Natural emulsifier

By "natural emulsifier" it is understood that the emulsifier is obtained from natural raw materials such as plant based phospholipids, proteins, polysaccharides and biosurfactants.

According to one embodiment, the natural emulsifier is derived from a plant source.

It has been shown that the combination of at least one natural emulsifier and inulin with a DP ≦ 15 as carrier provides particles with good oxidative properties, in particular in terms of oxidative stability, compared to conventional delivery systems comprising maltodextrin as carrier.

The natural emulsifier used in the present invention is preferably selected from the group consisting of saponin-containing natural extracts, lecithin, gum arabic, citrus fiber, pea protein, non-starch polysaccharides and mixtures thereof.

According to one embodiment, the natural emulsifier used in the present invention comprises, preferably consists of, a natural extract comprising saponins.

Saponins are amphiphilic glycosides formed by combining one or more hydrophilic glycoside moieties with a lipophilic triterpene derivative. Saponins are present in a variety of plant extracts. The term "natural extract comprising saponins" refers to any saponin or mixture of saponin-comprising substances obtained by physical separation of naturally available raw materials. A particular natural extract is one comprising at least 10 wt%, more particularly at least 20 wt%, even more particularly at least 50 wt%, most particularly at least 80 wt% of saponins, relative to the total weight of the extract, based on dry weight.

Specific natural extracts that may be used herein may include plant extracts such as quillaja (quillaja) extract, camellia seed extract, achyranthes bidentata extract, glycyrrhizin, and stevia rebaudiana. Quillaja extract obtained from the bark of Quillaja saponaria is a particular embodiment provided herein. Such plant extracts are commercially available from a number of suppliers. For example, Quillaja saponaria extract may be under the trade name Q-NATURALE^TM(quillaja saponaria extract in water) was purchased from ingredeion in diluted form.

According to one embodiment, the saponin content is used in an amount of 0.01% to about 1%, preferably 0.06 to 1% by weight relative to the total weight of the composition.

According to another embodiment, the saponin-containing natural extract is used in combination with at least one component selected from the group consisting of lecithin, gum arabic, citrus fiber, pea protein and non-starch polysaccharides.

According to another embodiment, the natural emulsifier is gum arabic, wherein the weight ratio between inulin and gum arabic is preferably 50:50 to 95: 5.

The gum arabic is preferably used in an amount of 5 to 30 wt% based on the total weight of the composition.

According to another embodiment, the natural emulsifier is lecithin, preferably in an amount of 0.5 to 5 wt% based on the total weight of the composition.

Hydrophobic active ingredients

Hydrophobic active ingredients include flavor and/or fragrance ingredients, which are preferably subject to oxidation ("oxidizable"), and encompass flavor or fragrance ingredients or compositions of natural or synthetic origin currently used in the flavor and/or fragrance industry. Including single compounds and mixtures. Specific examples of such flavor and/or fragrance ingredients can be found in the current literature, e.g., in the Feraroli's Handbook of flavor ingredients,1975, CRC Press; synthetic Food adjacents, 1947, by jacobs, edited by Van Nostrand; or S.arctander's Perfuel and flavour Chemicals,1969, Montclair, New Jersey (USA). Many other examples of current flavouring and/or perfuming ingredients can be found in the available patents and general literature. The flavouring and/or perfuming ingredients can be present in admixture with solvents, adjuvants, additives and/or other components, which are generally those currently used in the flavour and fragrance industry.

As used herein, a "flavoring ingredient" is a compound well known to those skilled in the art of aromatizing because it is capable of imparting a flavor or taste to a consumable or of altering the taste and/or flavor of the consumable, or still having its texture or mouthfeel.

The term "perfuming ingredient" is understood to mean a compound which is used as active ingredient in a perfuming formulation or composition, in order to impart a hedonic effect when applied to a surface. In other words, to be considered as perfuming compounds, these compounds must be recognized by a person skilled in the art of perfumery as being able to impart or modify in an active or pleasant way the odor of a composition or of an article or of a surface, and not just as having an odor. Moreover, this definition is also meant to include compounds that do not necessarily have an odor but are capable of modulating the odor of a perfuming composition, perfumed article or surface and thus modifying the perception by the user of the odor of such composition, article or surface. It also contains malodor counteracting ingredients and compositions. The term "malodor counteracting ingredient" as used herein refers to a compound that is capable of reducing the perception of malodor (i.e., unpleasant or objectionable odor to the nose of a human) by counteracting and/or masking the malodor. In a particular embodiment, these compounds have the ability to react with key compounds that cause known malodors. This reaction results in a reduction in the airborne level of malodorous substances, thereby reducing the perception of malodour.

In particular, the flavors and/or fragrances provided herein are readily oxidizable ("oxidizable") flavors or fragrances. Flavors and/or fragrances having a logP value of 2 or greater are embodiments specifically provided herein.

Flavors derived from or based on fruits in which citric acid is the predominant naturally occurring acid include, but are not limited to, for example, citrus fruits (e.g., lemon, lime), limonene, strawberry, orange, and pineapple. In one embodiment, the flavor food product is lemon juice, lime juice, or orange juice extracted directly from the fruit. Further embodiments of the flavoring include juices or liquids extracted from oranges, lemons, grapefruit, lime (key fruits), citrons, tangerines (clementines), oranges (mangarins), oranges (tangerines), and any other citrus fruit or varieties or hybrids thereof. In a particular embodiment, the flavoring comprises a liquid extracted or distilled from orange, lemon, grapefruit, lime, citron, mandarin, orange, tangerine, any other citrus fruit or varieties or hybrids thereof, pomegranate, kiwi, watermelon, apple, banana, blueberry, melon, ginger, green pepper, cucumber, passion fruit, mango, pear, tomato, and strawberry.

According to one embodiment, the flavor is a citrus flavor.

In a particular embodiment, the flavor comprises a limonene-containing composition, and in a particular embodiment, the composition is a citrus further comprising limonene.

In other embodiments, the flavoring and/or fragrance is provided in an amount of about 5 wt% to about 40 wt%, more particularly 10 wt% to 30 wt%, relative to the total weight of the composition.

In a particular embodiment, the particles generally have an average size of 20 to 5000 μm. When the composition is obtained by spray drying, the powdered composition is made of particles having an average size of preferably 50 to 500 μm, even more preferably 50 to 250 μm.

When the composition is obtained by extrusion, the powdered composition is made of particles having an average size preferably ranging from 0.5 to 5000 μm.

According to one embodiment, the powdered composition is free of starch derivatives.

According to one embodiment, the powdered composition is free of maltodextrin.

According to one embodiment, the powdered composition is free of modified starch.

According to a particular embodiment, the powdered composition comprises:

40-95%, preferably 40-94.99% inulin having a DP of less than 15, preferably less than 10,

-0.01-30% of a natural extract containing saponins, and

-5-40% of a flavoring, preferably citrus flavoring,

the percentages are defined by weight relative to the total weight of the composition.

The shelf life of the powdered composition is preferably greater than about 12 months.

According to one embodiment, the shelf life of the powder is from about 12 months to about 24 months, preferably from about 12 months to about 18 months.

Method for preparing a powdered composition

The composition may be prepared by any suitable method readily selected by one of ordinary skill in the art. Non-limiting examples of methods include extrusion, spray drying, and the like.

Spray drying process

According to one embodiment, the composition is prepared by spray drying according to the method disclosed in U.S. patent application publication No. 2015/0374018a 1.

Therefore, another object of the present invention is a process for preparing a powdered composition as defined above, comprising the steps of:

(i) preparing an emulsion comprising:

-20 to 80% of water,

14.99 to 70%, preferably 30 to 70%, of a carrier comprising inulin with a DP equal to or less than 15,

0.01-20% of a natural emulsifier; and

-5-30% of a hydrophobic active ingredient comprising a flavour or fragrance,

(ii) drying the emulsion obtained in step i) to obtain a powdered composition.

The emulsion may be formed using any known emulsification method, such as high shear mixing, sonication, or homogenization. Such emulsification methods are well known to those skilled in the art.

According to one embodiment, the emulsion has a viscosity of from 50 to 500 mPas at 65 ℃ and a shear rate of 100s^-1. The flow viscosity was measured using a TA Instruments AR2000 rheometer (New Castle, DE, USA) with concentric cylinder geometry.

In a preferred form of the invention, the amount of water in the emulsion is from 40 to 60% by weight, relative to the total weight of the emulsion.

According to one embodiment, the amount of inulin in the emulsion is between 40 and 60 wt.%, relative to the total weight of the emulsion.

According to one embodiment, the amount of natural emulsifier in the emulsion is 0.01 to 20 wt% relative to the total weight of the emulsion.

According to one embodiment, the amount of active ingredient in the emulsion is 10 to 30 wt% relative to the total weight of the emulsion.

Other embodiments described previously for natural emulsifiers, for carriers comprising inulin and for hydrophobic active ingredients are also applicable to this method.

The emulsion may also contain optional ingredients. It may further comprise an effective amount of a fire retardant or explosion suppressant, among others. The type and concentration of such agents in spray-dried emulsions are known to those skilled in the art. Non-limiting examples of such flameproofing agents or explosion suppressants include inorganic salts, C₁-C₁₂Carboxylic acid, C₁-C₁₂Salts of carboxylic acids and mixtures thereof. Preferred explosion suppressants are salicylic acid, acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, caproic acid, citric acid, succinic acid, hydroxysuccinic acid, maleic acid, fumaric acid, oxalic acid (oxoic acid), glyoxylic acid, adipic acid, lactic acid, tartaric acid, ascorbic acid, the potassium, calcium and/or sodium salts of any of the foregoing, and mixtures thereof. Other optional ingredients include antioxidants, preservatives, colorants, and dyes.

Other optional ingredients include antioxidants, preservatives, colorants, and dyes.

The emulsion preferably has a droplet size d (v, 0.9) of 0.5 to 15 μm, more preferably 0.5 to 10 μm.

According to one embodiment, in step ii), the emulsion is spray-dried to obtain a powdered composition.

When spray drying is used, the emulsion is first subjected to a spraying step during which the emulsion is dispersed in the form of droplets into a spray tower. Any device capable of dispersing the emulsion in the form of droplets may be used to effect such dispersion. For example, the emulsion may be directed through a nozzle or centrifugal wheel, or a vibrating orifice may be used.

In one aspect of the invention, the emulsion is dispersed in the form of droplets into the cloud of powdering agent present in the drying tower. Processes of this type are described in detail in WO2007/054853 or WO2007/135583, for example.

For a particular formulation, the size of the particles is affected by the size of the droplets dispersed into the column. When a nozzle is used to disperse droplets, the size of such droplets may be controlled, for example, by the flow rate of atomizing gas flowing through the nozzle. In the case of dispersion using a centrifugal wheel disc, the main factor regulating the droplet size is the centrifugal force by which the droplets are dispersed from the wheel disc into the tower. The centrifugal force in turn depends on the rotational speed and the disk diameter. The feed flow rate of the emulsion, its surface tension and viscosity are also parameters that control the final droplet size and size distribution. By adjusting these parameters, the skilled person can control the size of the emulsion droplets to be dispersed in the tower.

Once sprayed into the chamber, the droplets are dried using any technique known in the art. These methods are well described in both patent and non-patent literature in the field of spray drying. For example, spread-Drying Handbook,3^rded., K. Masters; john Wiley (1979) describes various spray drying methods.

The process of the invention may be carried out in any conventional spray tower. Conventional multistage drying equipment is for example suitable for carrying out the steps of the process. It may comprise a spray tower and at the bottom of the tower the fluidized bed intercepts the partially dried particles falling through the tower.

The amount of flavor or fragrance lost during the spray drying step is preferably less than 15%, more preferably less than 10%, most preferably less than 5%, these percentages being defined relative to the weight of the theoretical amount present in the microparticles (if absolutely no flavor or fragrance is lost during the spray drying step).

Extrusion process

According to another embodiment, the composition is prepared by twin screw extrusion according to the method disclosed in International patent application publication No. WO 2016/102426A 1.

Therefore, another object of the present invention is a process for the preparation of an extruded particle, wherein the process comprises the steps of:

a) a mixture was prepared comprising the following ingredients:

40% to 95% of a carrier comprising inulin having a Degree of Polymerization (DP) of 15 or less,

-0.01% to 30% of a natural emulsifier; and

-5-40% of a hydrophobic active ingredient comprising a flavour or fragrance;

b) heating the mixture in a screw extruder to a temperature preferably in the range of 90 to 130 ℃ to form a molten mass;

c) extruding the molten material through a die head;

d) the molten material is chopped as it exits the die to provide extruded particles.

The definition of carrier, natural emulsifier and hydrophobic active ingredient is the same as described above.

The extruded pellets can be formed on the die surface of the extruder while still being heated using, for example, a cutting process.

In one embodiment, the extruded particles have a size of about 0.5 to 5 mm.

In one embodiment, the glass transition temperature of the particles is substantially the same as the glass transition temperature of the mixture. This is achieved by ensuring that there is little (or no) water loss.

According to this embodiment, a small amount of water is added to the mixture to ensure that the glass transition temperature (Tg) of the resulting melt corresponds to and is substantially the same as the desired Tg value of the final product. In other words, in contrast to other methods, such as wet granulation, the glass transition temperature of the mixture before extrusion has reached the value required for the final product, which is above room temperature, preferably above 40 ℃, so that the product can be stored in the form of free-flowing granules at ambient temperature. Thus, this embodiment of the invention may omit an additional drying step after extrusion, with the aim of removing the water to increase the Tg to an acceptable value.

The mixture is thus extruded in an extruder assembly which maintains the temperature of the mixture at a predetermined temperature, which is 90 to 130 ℃. This temperature is suitable for the system of the invention: first, it must be above the glass transition temperature of the carbohydrate matrix in order for the mixture to remain in the form of a molten mass. Pressure is also applied and adjusted to a value suitable for maintaining melt homogeneity. Typically, up to 100 bar (10) may be used⁷Pa) depending on the size of the plant (for example, for larger scale extruders, it may be necessary to increase the pressure to 200 bar)。

In this embodiment, the temperature is still above the glass transition temperature of the support as the mixture enters the die section of the extruder. The extruder was equipped with a cutter, thus cutting the mixture at melt temperature. Once cooled to ambient temperature by ambient air, the already cut glassy material does not need to be shaped or dried in a spheronizer, fluid bed dryer, or other device, unlike in the case of other processes that previously cooled the molten matrix prior to cutting. In particular embodiments, the ambient air comprises cold air.

The glass transition temperature of the volatile compound/carbohydrate mixture depends on the amount of water added to the initial mixture. In fact, it is well known in the art that as the proportion of water increases, the Tg decreases. In the latter embodiment of the invention, the proportion of water added to the mixture is low, i.e. such that the glass transition temperature of the resulting mixture is substantially equal to the desired glass transition temperature of the final flavour or fragrance delivery system (i.e. the extruded product).

Now, as mentioned above, the requirement for the resulting encapsulated compound or composition is to have a glass transition temperature Tg significantly higher than its temperature for storage and subsequent use. Therefore, the critical temperature (Tg) must be at least above room temperature, preferably above 40 ℃. Thus, the proportion of water used in the present invention varies within a wide range of values, and can be adjusted and selected by the skilled person depending on the carbohydrate glass used in the matrix and the desired Tg of the final product.

As previously mentioned, the extrusion step of the process requires extrusion equipment. A commercially acceptable extrusion device is a twin-screw extruder, known under the trade name Clextral BC 21, equipped with cutting knives allowing to cut the melt, still in a plastic state, at the die exit. Thus, the cut product is still at a temperature above the glass transition temperature of the substrate.

The extrusion apparatus is not limited to the twin-screw variety, and may also include, for example, single screw, ram or other similar extrusion methods.

During extrusion, the mixture is forced through a die having an orifice with a predetermined diameter in the range of about 0.250 to 10mm, more particularly about 0.5 to about 2.0mm, and more particularly 0.7 to 2.0 mm. However, larger diameters of the die are also possible.

The length of the cut sheet is adjusted by controlling the stroke rate of the particular cutting device.

The cut sections were then cooled to ambient temperature by ambient air. No drying or further processing is required. The resulting particles have a size uniformity, which allows for improved control of flavor release of the resulting capsules.

According to this particular embodiment of the invention, the melt is granulated as it exits the die, thereby obtaining a solid flavor delivery system of substantially uniform particle size.

In another embodiment, provided herein is a lubricant. While not wishing to be bound by any theory, it is believed that the lubricant reduces the shear and expansion of the molten mass at the exit die. In some embodiments, the lubricant may comprise Medium Chain Triglycerides (MCTs). In another embodiment, the lubricant comprises a micellar surfactant, such as lecithin or a fatty acid ester (e.g., citric acid, tartaric acid, acetic acid), DATEM, CITREM, or mixtures thereof. In one embodiment, the lubricant may be provided in an amount up to about 5%, specifically from about 0.2 to about 5%, more specifically from about 0.8% to about 2%, even more specifically from about 1% to 2% by weight of the total weight of the particle. In this embodiment, the amount of lubricant is 2% of the total weight of the particles. In another embodiment, the amount of lubricant is 1% of the total weight of the particles.

Consumer product

Another object of the present invention is a consumer product comprising the composition of the present invention. Preferably, such products are flavored or perfumed products.

Preferably, the flavoured product is a food product.

When the food product is a granular or powdered food, the dry granules can be easily added by dry blending. Typical food products are selected from the group consisting of instant soups or sauces, breakfast cereals, milk powders, baby foods, powdered beverages, powdered chocolate beverages, spreads, powdered cereal beverages, chewing gums, effervescent tablets, cereal bars and chocolate bars. The powdered food or beverage may be intended for consumption after reconstitution of the product with water, milk and/or fruit juice or another aqueous liquid.

The dried particles provided herein can be suitable for delivering flavors to beverages, liquid dairy products, condiments, baked goods, frostings, breadings, candies, chewing gums, and other food products.

Beverages include, but are not limited to, carbonated soft drinks including cola, lemon-lime, root beer, citrus maxima ("cooling"), fruit flavored and cream sodas; powdered soft drinks, as well as liquid concentrates such as fountain syrups and fruit juices concentrates (cordials); coffee and coffee-based beverages, coffee substitutes and cereal beverages; tea, including dry blended products and ready-to-drink tea (herbal and tea based); fruit and vegetable juices and fruit juice flavored beverages as well as fruit juice beverages, nectars, concentrates, punch and various fruit drinks ("ads"); carbonated and non-foaming sweet and flavored waters; sports/energy/health drinks; alcoholic beverages plus non-alcoholic and other low-alcoholic products including beer and malt beverages, cider and wine (non-foaming, fortified wine and wine fruit drinks (wine cooler)); other beverages in hot processed (infusion, pasteurization, ultra high temperature, electric heating or commercial aseptic sterilization) and hot-fill packages; and cold-filled products made by filtration or other freshness-preserving techniques.

Fluid dairy products include, but are not limited to, non-frozen, partially frozen, and frozen fluid dairy products such as milk, ice cream, sorbets, and yogurt.

Condiments include, but are not limited to, ketchup, mayonnaise, salad dressing, worthler sauce, fruit dressing, chocolate sauce, tomato sauce, chili sauce, and mustard.

Baked goods include, but are not limited to, cakes, biscuits, pastries, breads, donuts, and the like.

Bread fillings include, but are not limited to, low or neutral pH fillings, high, medium or low solids fillings, fruit or milk (pudding or mousse type) based fillings, hot or cold complementary fillings and non-fat to full fat fillings.

The compositions of the present invention have the advantage of improved oxidative stability.