EP1298071A1 - Système pour délivrer des odeurs pour produits alimentaires - Google Patents

Système pour délivrer des odeurs pour produits alimentaires Download PDF

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Publication number
EP1298071A1
EP1298071A1 EP01122984A EP01122984A EP1298071A1 EP 1298071 A1 EP1298071 A1 EP 1298071A1 EP 01122984 A EP01122984 A EP 01122984A EP 01122984 A EP01122984 A EP 01122984A EP 1298071 A1 EP1298071 A1 EP 1298071A1
Authority
EP
European Patent Office
Prior art keywords
odourant
composition
food
insert
food package
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP01122984A
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German (de)
English (en)
Inventor
Matthias Schultz
Peter Hebeisen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Givaudan SA
Original Assignee
Givaudan SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Givaudan SA filed Critical Givaudan SA
Priority to EP01122984A priority Critical patent/EP1298071A1/fr
Publication of EP1298071A1 publication Critical patent/EP1298071A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D51/00—Closures not otherwise provided for
    • B65D51/24—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes
    • B65D51/28—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes with auxiliary containers for additional articles or materials

Definitions

  • the present invention relates to a food package comprising a food product and an odourant composition for aromatizing the headspace.
  • Manufacturers of food products are interested in aromatizing their products to enhance a desirable aroma or increase the smell of freshness and to stress the uniqueness of the food product to give the customer the impression of receiving a fresh product when opening the food package.
  • a system for aromatizing a headspace of a food package is disclosed in EP 0 706 944.
  • the aroma, dissolved in a liquid food-acceptable gas, is introduced under pressure into the headspace of a package containing a food product during the gas packaging of the food product.
  • Another system for aromatizing a headspace of a food package is disclosed in EP 0 814 023.
  • a noble or inert gas such as Argon mixed with a food acceptable aroma is introduced into the headspace of a food package to impart a desirable aroma and increase the smell of freshness on opening the package.
  • a gas packing machine is necessary to inject the aroma into the food package, which adds to process complexity and process costs.
  • there may be a risk that the aroma in the headspace will be absorbed by the food product during prolonged periods of storage and almost no aroma will be present in the headspace when the package is opened by the user.
  • the present invention provides a system overcoming the above mentioned disadvantages.
  • the invention in a first aspect relates to a food package comprising a food product, and an odourant composition placed in the headspace of the package and covered by an insert, said insert defining a cavity containing said odourant composition and said cavity having outlet means to release the aroma of said odourant composition into the headspace.
  • the odourant composition which is placed in the headspace of the food package is in equilibrium with the aroma in the headspace. Accordingly, should any aroma in the headspace be absorbed by the food product, odourant composition continuously replenishes the headspace with aroma.
  • the insert containing the odourant composition is preferably fixed to the inner surface of the lid of the food package. Because a direct contact between the insert and the food product can not be avoided, e.g. during transportation, only materials that are permitted as packing materials with direct food contact should be used, for example food grade plastics, glass or metal.
  • the insert according to the invention is made of a rigid material, preferably a material that does not interact with, or is attached or modified by, the food product.
  • Preferred materials having the aforementioned properties are, for example polypropylene, polycarbonate, polyethylene, polyethylene terephthalate, polyvinyl chloride, and polytetrafluorethylene. Most preferred are polypropylene and polycarbonate.
  • Typical examples are Apec (Bayer), Makrolon (Bayer), Homopolymer PP (British Petrol), or Dow PolyPropylene (Dow). These materials are stable at processing temperatures up to about 120°C, that are commonly used in the food industry for the packaging process of e.g. tomato sauce, baby food, marmalade, or pet food.
  • the odourant composition comprises a food-acceptable aroma which may be selected from a flavour, a fragrance, a precursor of a flavour, a precursor of a fragrance, or a mixture thereof, for example any essential oil, alcohol, aldehyde, organic acid, lactone or ketone, disclosed in E. Ziegler, H. Ziegler (Eds.), Flavourings, Wiley-WCH, Weinheim 1998, which is incorporated herein by reference.
  • the aroma is of natural origin, for example lemon oil, grapefruit oil, or orange oil , and is preferably volatile.
  • the aroma might be similar to that of the food product in the package, e.g. a meaty aroma for a meat product, or is different from that of the food product, e.g. fresh tomato aroma for a bolognese sauce.
  • the odourant composition comprises a food-acceptable aroma and a matrix material.
  • the matrix material according to the present invention can be any material capable of dissolving, diluting, absorbing, adsorbing and dispensing the aroma.
  • the matrix material is used for preparing an controlled release odourant composition.
  • the matrix material is preferably solid at room temperature.
  • a matrix material having a melting point above the filling process temperature to avoid mixing matrix material with the food product during the filling process
  • a matrix material with a melting point from about 40°C to about 80°C adheres much better to the plastic insert and therefore emitting of the odourant composition into the food product during the storage and transportation of the food package can be avoided.
  • the melting of the odourant composition during the packaging process results in a better release of the aroma into the headspace.
  • hydrophobic matrix material is used which is not soluble in food products consisting of a high amount of water.
  • Suitable matrix materials may be selected from edible fats, waxes, natural gums, natural polymers, inorganic polymers or mixtures thereof. Typical examples are Witocan (Condea), Sett (Grünau), Beeswax Cera Flava (Kahl Waxrefinery, and Carnauba wax (Kahl Waxrefinery).
  • the odourant composition according to the present invention comprises up to 99.9% by weight of the matrix material, preferably from 70% to 90% by weight.
  • the odourant composition comprises an emulsifier, for example mono- and di-glycerides of fatty acids, mono- and di-glyceride esters of fatty acids, sucrose esters of fatty acids, polyglycerine esters of fatty acids, sorbitan esters of fatty acids, and lecithin.
  • an emulsifier for example mono- and di-glycerides of fatty acids, mono- and di-glyceride esters of fatty acids, sucrose esters of fatty acids, polyglycerine esters of fatty acids, sorbitan esters of fatty acids, and lecithin.
  • the odourant composition according to the present invention comprises up to 30% by weight of the emulsifier, preferably from 0.5% to 5% by weight.
  • excipients optionally present in the odourant composition may be selected from colourant and preservatives.
  • the present invention refers to a food package comprising an odourant composition placed in the headspace of the package and covered by an insert, said insert defining a cavity containing said odourant composition and said cavity having outlet means to release the aroma, and a method of making such a food package.
  • the present invention provides to a method of providing a food package comprising
  • Figure 1 shows a cross section of a food package consisting of a container (1) comprising a food product (7) and the insert (2) fixed with a projection portion (5) to the lid (3) defining a cavity (6) comprising the odourant composition (not shown in the drawing).
  • the aroma of the odourant composition releases through the outlet means (4) into the headspace (8).
  • Figure 2a shows a cross section of the insert (2) fixed with a projection portion (5) to the inner surface of the lid (3) defining a cavity (6) comprising the odourant composition (not shown in the drawing).
  • the outlet means (4') allowing egress of the aroma of the odourant composition.
  • the outlet means (4) allowing egress of the aroma of the odourant composition are formed by fixing the projection portions (5), which are slightly raised (up to 5mm, preferable from about 0.1mm to about 2.0mm) with respect to the raised edges (9), to the inner surface of the lid (3).
  • Figure 3a shows a cross section of a container (1) comprising the food product (7) and a cross section of the insert (2) fixed with the projection portion (5) to the lid (3') comprising the odourant composition (10).
  • Figure 3b shows a cross section of the closed food package, filled with a heated food product after it has cooled down to ambient temperature. Because of the under-pressure in the headspace after the cooling process outlet means (4) allowing egress of the aroma of the odourant composition are formed as an result of the insert being urged away from the surface of the lid in the direction of the headspace.
  • Example 1 Preparation of an odourant composition
  • the odourant composition was prepared by melting 10g of vegetable fat (Witocan 42/44 from Condea) in a beaker on a hot plate. Six grams of a tomato aroma (Tomato Flavour 510836 E from Givaudan) was added under stirring with a magnetic stirrer.
  • Example 2 Evaluation of the odourant composition use in a food package
  • a molten odourant composition, prepared according to Example 1 was applied to a plastic insert made of polycarbonate. After cooling down until the composition became solid, the insert was fixed with a glue to the inner side of the lid (Schmalbach-Lubeca White Cap). Three jars were filled with hot (90°C) Bolognese sauce and closed with the lid. After cooling down of the closed jars to ambient temperature they were turned up-side down so that the sauce covered the insert containing the odourant composition completely. The jars were stored for 3 days in up-side down position at room temperature. Then they were turned to upright position and stored for 4 hours / 1 week /4 weeks at room temperature.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Closures For Containers (AREA)
EP01122984A 2001-09-26 2001-09-26 Système pour délivrer des odeurs pour produits alimentaires Withdrawn EP1298071A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP01122984A EP1298071A1 (fr) 2001-09-26 2001-09-26 Système pour délivrer des odeurs pour produits alimentaires

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP01122984A EP1298071A1 (fr) 2001-09-26 2001-09-26 Système pour délivrer des odeurs pour produits alimentaires

Publications (1)

Publication Number Publication Date
EP1298071A1 true EP1298071A1 (fr) 2003-04-02

Family

ID=8178726

Family Applications (1)

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EP01122984A Withdrawn EP1298071A1 (fr) 2001-09-26 2001-09-26 Système pour délivrer des odeurs pour produits alimentaires

Country Status (1)

Country Link
EP (1) EP1298071A1 (fr)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004034819A1 (fr) * 2002-10-21 2004-04-29 Yissum Research Development Company Of The Hebrew University Of Jerusalem Matrice a arome pour plusieurs ouvertures d'un emballage
US7141518B2 (en) 2003-10-16 2006-11-28 Kimberly-Clark Worldwide, Inc. Durable charged particle coatings and materials
US7413550B2 (en) 2003-10-16 2008-08-19 Kimberly-Clark Worldwide, Inc. Visual indicating device for bad breath
US7438875B2 (en) 2003-10-16 2008-10-21 Kimberly-Clark Worldwide, Inc. Method for reducing odor using metal-modified silica particles
US7488520B2 (en) 2003-10-16 2009-02-10 Kimberly-Clark Worldwide, Inc. High surface area material blends for odor reduction, articles utilizing such blends and methods of using same
US7582308B2 (en) 2002-12-23 2009-09-01 Kimberly-Clark Worldwide, Inc. Odor control composition
US7582485B2 (en) 2003-10-16 2009-09-01 Kimberly-Clark Worldride, Inc. Method and device for detecting ammonia odors and helicobacter pylori urease infection
US7666410B2 (en) 2002-12-20 2010-02-23 Kimberly-Clark Worldwide, Inc. Delivery system for functional compounds
US7678367B2 (en) 2003-10-16 2010-03-16 Kimberly-Clark Worldwide, Inc. Method for reducing odor using metal-modified particles
US7754197B2 (en) 2003-10-16 2010-07-13 Kimberly-Clark Worldwide, Inc. Method for reducing odor using coordinated polydentate compounds
US7794737B2 (en) 2003-10-16 2010-09-14 Kimberly-Clark Worldwide, Inc. Odor absorbing extrudates
US7837663B2 (en) 2003-10-16 2010-11-23 Kimberly-Clark Worldwide, Inc. Odor controlling article including a visual indicating device for monitoring odor absorption
US7879350B2 (en) 2003-10-16 2011-02-01 Kimberly-Clark Worldwide, Inc. Method for reducing odor using colloidal nanoparticles
WO2014170655A3 (fr) * 2013-04-18 2015-06-11 British American Tobacco (Investments) Limited Récipient

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2625973A2 (en) * 1984-05-28 1989-07-21 Barillot Joel Compartmented container and method for preserving cooked preparations with several components with aromatic exchange
US4990345A (en) * 1988-12-05 1991-02-05 Webb John D Package with compartmented closure assembly
EP0706944A1 (fr) 1995-05-04 1996-04-17 Societe Des Produits Nestle S.A. Procédé d'aromatisation
EP0814023A1 (fr) 1996-06-17 1997-12-29 Societe Des Produits Nestle S.A. Procédé et dispositif pour l'introduction d'un gaz inerte contenant un arÔme dans l'espace libre d'un emballage pour produits alimentaires
WO1999058422A1 (fr) * 1998-05-13 1999-11-18 Minipack Limited Emballage conçu particulierement pour du cafe instantane
EP1004521A1 (fr) * 1998-11-25 2000-05-31 Societe Des Produits Nestle S.A. Emballage aromatisé pour aliments
US6294209B1 (en) * 1997-05-29 2001-09-25 Nestec S.A. Aromatized food package

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2625973A2 (en) * 1984-05-28 1989-07-21 Barillot Joel Compartmented container and method for preserving cooked preparations with several components with aromatic exchange
US4990345A (en) * 1988-12-05 1991-02-05 Webb John D Package with compartmented closure assembly
EP0706944A1 (fr) 1995-05-04 1996-04-17 Societe Des Produits Nestle S.A. Procédé d'aromatisation
EP0814023A1 (fr) 1996-06-17 1997-12-29 Societe Des Produits Nestle S.A. Procédé et dispositif pour l'introduction d'un gaz inerte contenant un arÔme dans l'espace libre d'un emballage pour produits alimentaires
US6294209B1 (en) * 1997-05-29 2001-09-25 Nestec S.A. Aromatized food package
WO1999058422A1 (fr) * 1998-05-13 1999-11-18 Minipack Limited Emballage conçu particulierement pour du cafe instantane
EP1004521A1 (fr) * 1998-11-25 2000-05-31 Societe Des Produits Nestle S.A. Emballage aromatisé pour aliments

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004034819A1 (fr) * 2002-10-21 2004-04-29 Yissum Research Development Company Of The Hebrew University Of Jerusalem Matrice a arome pour plusieurs ouvertures d'un emballage
US7666410B2 (en) 2002-12-20 2010-02-23 Kimberly-Clark Worldwide, Inc. Delivery system for functional compounds
US7582308B2 (en) 2002-12-23 2009-09-01 Kimberly-Clark Worldwide, Inc. Odor control composition
US7678367B2 (en) 2003-10-16 2010-03-16 Kimberly-Clark Worldwide, Inc. Method for reducing odor using metal-modified particles
US7794737B2 (en) 2003-10-16 2010-09-14 Kimberly-Clark Worldwide, Inc. Odor absorbing extrudates
US7438875B2 (en) 2003-10-16 2008-10-21 Kimberly-Clark Worldwide, Inc. Method for reducing odor using metal-modified silica particles
US7582485B2 (en) 2003-10-16 2009-09-01 Kimberly-Clark Worldride, Inc. Method and device for detecting ammonia odors and helicobacter pylori urease infection
US7413550B2 (en) 2003-10-16 2008-08-19 Kimberly-Clark Worldwide, Inc. Visual indicating device for bad breath
US7141518B2 (en) 2003-10-16 2006-11-28 Kimberly-Clark Worldwide, Inc. Durable charged particle coatings and materials
US7754197B2 (en) 2003-10-16 2010-07-13 Kimberly-Clark Worldwide, Inc. Method for reducing odor using coordinated polydentate compounds
US7488520B2 (en) 2003-10-16 2009-02-10 Kimberly-Clark Worldwide, Inc. High surface area material blends for odor reduction, articles utilizing such blends and methods of using same
US7837663B2 (en) 2003-10-16 2010-11-23 Kimberly-Clark Worldwide, Inc. Odor controlling article including a visual indicating device for monitoring odor absorption
US7879350B2 (en) 2003-10-16 2011-02-01 Kimberly-Clark Worldwide, Inc. Method for reducing odor using colloidal nanoparticles
US8211369B2 (en) 2003-10-16 2012-07-03 Kimberly-Clark Worldwide, Inc. High surface area material blends for odor reduction, articles utilizing such blends and methods of using same
US8221328B2 (en) 2003-10-16 2012-07-17 Kimberly-Clark Worldwide, Inc. Visual indicating device for bad breath
US8702618B2 (en) 2003-10-16 2014-04-22 Kimberly-Clark Worldwide, Inc. Visual indicating device for bad breath
WO2014170655A3 (fr) * 2013-04-18 2015-06-11 British American Tobacco (Investments) Limited Récipient
JP2016522680A (ja) * 2013-04-18 2016-08-04 ブリティッシュ アメリカン タバコ （インヴェストメンツ） リミテッドＢｒｉｔｉｓｈ Ａｍｅｒｉｃａｎ Ｔｏｂａｃｃｏ （Ｉｎｖｅｓｔｍｅｎｔｓ） Ｌｉｍｉｔｅｄ 容器

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