WO2007129251A1 - Composant améliorant la sensation en bouche - Google Patents

Composant améliorant la sensation en bouche Download PDF

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Publication number
WO2007129251A1
WO2007129251A1 PCT/IB2007/051570 IB2007051570W WO2007129251A1 WO 2007129251 A1 WO2007129251 A1 WO 2007129251A1 IB 2007051570 W IB2007051570 W IB 2007051570W WO 2007129251 A1 WO2007129251 A1 WO 2007129251A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
enhancing component
foodstuff
mouthfeel
amount
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.)
Ceased
Application number
PCT/IB2007/051570
Other languages
English (en)
Inventor
Joseph Baaklini
Ronald Harry Skiff
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.)
Firmenich SA
Original Assignee
Firmenich 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 Firmenich SA filed Critical Firmenich SA
Publication of WO2007129251A1 publication Critical patent/WO2007129251A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/80—Emulsions
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0008—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of solubilities, e.g. by extraction, by separation from a solution by means of anti-solvents
    • C11B7/0025—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of solubilities, e.g. by extraction, by separation from a solution by means of anti-solvents in solvents containing oxygen in their molecule
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a mouthfeel enhancing component for a foodstuff or beverage and to a method for making the same.
  • the component has particular utility as a flavour improver in ingestible products, particularly in foodstuffs, and especially in beverages sweetened with other than natural sugar, e.g., artificial sweeteners, as the component masks the taste of such sweeteners.
  • Sugar is the most commonly used sweetener and the taste of sugar is what people all over the world expect from a sweet product. Sugar imparts sweetness to the product but in addition to that, it provides a mouthfeel and an aftertaste which is pleasant. Attempts have been made to analyze the components affecting the taste and texture of sugar, but the complexity of the system is so great that no clear picture of the active components has been obtained.
  • Sugar has a high caloric value and a cariogenic impact on the teeth. This has encouraged the development of artificial or non-sucrose sweeteners as sugar replacements in food technology, especially in diet and low-calorie foods and beverages. These artificial sweeteners are either essentially calorie-free, which are often referred to as low-calorie or intense sweeteners, or they have a significantly reduced calorie content. Examples of low-calorie sweeteners, which are used in beverages and other ingestible products, are saccharin, aspartame, potassium acesulfame, sucralose, alitame, and cyclamate. Other new sweeteners are being developed, for example tagatose and trehalose.
  • low-calorie sweeteners lack the bulk needed for many products in which they are used. For this reason, it is known in the art to include various additives in combination with the artificial sweetener in an attempt to provide bulk and improve texture and mouthfeel. For example, various polyols such as xylitol, sorbitol, lactitol, maltitol, mannitol, erythritol and hydrogenated starch hydrolysates have been used for this purpose. In addition, many non-sucrose sweeteners and especially artificial sweeteners have the disadvantage that their taste when added to food products is different from that of sugar.
  • the present invention provides a method of making a mouthfeel enhancing component for a foodstuff or beverage which comprises washing an edible liquid oil with an alcoholic agent for a sufficient time and at a temperature sufficient to form light and heavy phases wherein the heavy phase contains a mouthfeel enhancing component; and recovering the heavy phase for use as the mouthfeel enhancing component.
  • the invention also provides a mouthfeel enhancing component in the form of a clear liquid produced by the methods disclosed herein.
  • the invention further provides an edible product comprising a foodstuff or beverage that contains a mouthfeel enhancing amount of the mouthfeel enhancing component disclosed herein.
  • the invention provides a method of masking or ameliorating the taste or aftertaste of an artificially flavoured foodstuff, which comprises including one of the mouthfeel enhancing components disclosed herein in or upon the foodstuff in an amount effective to at least partially mask or ameliorate the taste or aftertaste of the artificial sweetener in the foodstuff.
  • the invention provides the use of one of the mouthfeel enhancing components disclosed herein in or upon the foodstuff in an amount effective to at least partially mask or ameliorate the taste or aftertaste of the artificial sweetener in the foodstuff.
  • the present invention relates to treating an edible oil via a special process to obtain the mouthfeel enhancing component from the oil.
  • Suitable edible liquid oils from which the mouthfeel enhancing component can be obtained include vegetable oil, corn oil, soy oil, olive oil, canola oil, palm oil, Neobee or mixtures thereof. Palm oil is particularly preferred due to its greater stability as well as that of the resulting mouthfeel enhancing component.
  • the alcoholic agent used to wash the oil comprises one or more C2-C20 alcohols that have one to three hydroxyl groups. Particularly preferred are combinations of such alcohols that are sequentially or simultaneously mixed with the oil. Even more preferably, the alcoholic agent comprises one alcohol having one hydroxyl group, one alcohol having two hydroxyl groups and one alcohol having three hydroxyl groups.
  • the sufficient temperature is 15°C to 30 0 C and the time is between 10 and 90 minutes.
  • the heavy phase is advantageously recovered by separating it from the light phase. Preferably, this separation is conducted by decanting the light phase from the heavy phase at 0 0 C or less for 6 to 12 hours.
  • the washing can be conducted by contacting the palm oil with ethanol for 10 to 30 minutes, propylene glycol for 20 to 50 minutes and glycerin for 20 to 50 minutes, with the relative amount of propylene glycol and glycerin being between 1 :2-5 and the amount of ethanol is about the same as the amount of propylene glycol.
  • the mouthfeel enhancing component produced according to these methods is particularly suitable for use in edible products and is present in an amount effective to produce the desired mouthfeel enhancing characteristics.
  • an "effective amount" of the mouthfeel enhancer/flavour improver denotes an amount which, when included in an ingestible product, improves the organoleptic characteristics, and generally, the mouthfeel and taste of the product, in a detectable and more desirable way compared to products that do not contain the component.
  • the effective amount varies according to ingestible product and the route of production of the mouthfeel enhancer/flavour improver.
  • the amount is typically in the order of 50 to 20O00 ppm (0.005 to 2%), more preferably 10 OOO ppm or less (1% or less), even more preferably in the order of 100 to 10'OOOppm (0.01 to 1%) and most preferably in the order of 200 to 5'000ppm (0.02 to 0.5%), based on the total amount of the ingestible product.
  • the skilled artisan can determine the most preferred amount to use in their specific application by conducting routine testing.
  • the "effective amount” is that which at least partially masks or ameliorates the taste or aftertaste of the artificial sweetener. This is generally in an amount of between about 0.005 to 2%, more preferably 1% or less, even more preferably between about 0.01 to 1%, most preferably between about 0.02 to 0.5%, based on the total weight of the ingestible product.
  • the mouthfeel enhancing component is preferably a clear fluid. This provides the advantage that it can be used as an additive without causing discoloration or with minimal visible detection. This renders it particularly suitable for use in beverages. Of course, this does not exclude its use in other foodstuffs as well.
  • the mouthfeel enhancer can preferably be used in essentially any diet (artificially sweetened) or low calorie (containing sugar and or high fructose corn syrup less than 6 Brix) beverages to mimic the mouthfeel perception of conventional fully sugar based beverages (i.e., those having a Brix that is typically between 9 and 12).
  • the invention provides a number of advantages, namely the body of diet and low calorie beverages can be improved to essentially match that of conventional sugar based beverages, the mouth coating of diet and low calorie beverages can be improved to match the perception of conventional sugar based beverages, the viscosity perception of such diet and low calorie beverages is increased, and the after taste of the artificial sweetener is minimized or preferably is suppressed.
  • the mouthfeel enhancing component is made by a relatively simple but counterintuitive process. Rather than trying to conduct a comprehensive extraction of one substance from another, it has been unexpectedly found that simple washing of an edible oil with an alcoholic agent is all that is needed to obtain the component. Moreover, the component is usually obtained as a clear solution, which facilitates its addition to a wide variety of foodstuffs or beverages without being visibly detectable.
  • the washing is conducted by simply mixing the oil and agent in a suitable vessel or container and then allowing the mixture to stand for a period of time.
  • Stirring or light agitation can be used if desired to assure contact of the agent and the oil, but this is not critical.
  • turbulent mixing is not required although it can be used if desired.
  • the temperature is not critical and generally, room temperature (i.e. 20 to 25°C) is adequate.
  • the time of contact can also vary, with between 10 and 90 minutes being adequate in most cases.
  • each can be in contact with the oil for a period of time (e.g., 10 to 50 minutes each) or they can be mixed together and then placed in contact with the oil for the same period of time. Heating is not necessary but it does not detract from the process. If desired, some heating can be applied with stirring to reduce the contact time between the oil and agent, but again this is neither mandatory nor particularly desirable.
  • These variables can be selected based on routine testing, if desired or necessary, but simple contact at room temperature with very little stirring is more than sufficient to form the desired component.
  • the alcoholic agent can be one or more C2-C20 alcohols that have one to three hydroxyl groups.
  • the invention is operable with a single agent, such as a C2 to C8 aliphatic alcohol, but it has been found that the use of a combination of agents leads to more desirable components.
  • a C2 to C8 aliphatic alcohol with a C3 to C8 diol or triol leads to superior mouthfeel enhancing components.
  • the most preferred alcoholic agent is the combination of a C2 to C8 aliphatic alcohol, a C3 to C8 diol and a C3 to ClO triol.
  • the relative amount of each component to be contacted and mixed in the vessel is another variable that is not critical.
  • the relative amount of oil and agent can vary between 20 and 80% of each.
  • the relative amount for each agent can be between one-third to four times as much of the agent by weight compared to the weight of the oil.
  • the relative amounts will be between one-half and four times as much as the weight of the oil (for each agent), and preferably between six times and three times as much as the weight of the oil.
  • the examples herein also illustrate certain preferred combinations of such alcohols that can be sequentially or simultaneously mixed with the oil.
  • the vessel will contain two phases, a heavy phase that comprises the mouthfeel enhancing component and a light phase that is free of this component.
  • the mouthfeel enhancing component can then be obtained from the vessel in any one of a variety of ways. The simplest is by decanting the vessel. Generally, this decanting is conducted at a relatively low temperature (around -10 to 0 0 C) over an extended period of about 8 to 10 hours. Other conventional phase separation techniques can be used, if desired.
  • a highly preferred washing is conducted by contacting palm oil with three alcoholic agents, including ethanol or other alcohols, such C3 or C4 alcohols, for 10 to 30 minutes, propylene glycol or other diols, such as C4 to C6 diols for 20 to 50 minutes and glycerin or other triols, such as C3 to C6 triols for 20 to 50 minutes.
  • the relative amount of propylene glycol and glycerin is between 1:2-5 and the amount of ethanol is about the same as the amount of propylene glycol.
  • This mouthfeel enhancing component has been found to impart the best organoleptic properties to artificially sweetened beverages.
  • the component is highly desirable for addition to flavoured water, juices, soda, pop, coffee, tea, milk-based drinks or other hot or cold beverages. It is particularly useful when the beverage contains an artificial sweetener for the reasons noted herein. In that situation, the mouthfeel enhancing component is preferably present in an effective amount to at least partially mask or ameliorate the taste of the artificial sweetener.
  • desirable components are obtained by washing a vegetable oil with a preferred alcoholic combination of ethanol, propylene glycol and glycerin as listed in the formulae below.
  • a vessel In a vessel the stated amount of vegetable oil is mixed with ethanol for 20 minutes. Next, propylene glycol and glycerin are added and the resulting mixture is mixed or stirred for an additional 30 minutes to form a light phase and a heavy phase. The liquid in the vessel is then decanted at 30 0 C for 8 hours. The heavy phase is then filtered using conventional filtration media (e.g. pre-coated cloth, paper pads or similar filtration media) which would be known to one skilled in the art, to remove residual oil and the resulting clear flavour is used as the mouthfeel enhancer/flavour modifier.
  • conventional filtration media e.g. pre-coated cloth, paper pads or similar filtration media
  • each of the mouthfeel enhancing components from these formulae was added to an artificially sweetened (i.e., aspartame) or low calorie (i.e., fructose) beverage. A significant improvement in taste and mouthfeel was discerned compared to the same beverage without the component.
  • the component can also be used, as is or in combination with other flavouring ingredients, in sugar and juice containing beverages to enhance the mouthfeel and taste of such beverages.
  • Typical beverage applications include the following:
  • Citric Acid 0.13 g Water QS to 100.00 g Sample Flavour Use Level % As Consumed
  • Formula # 7 showed the most mouthfeel enhancement in various beverage applications, while formulae # 1 to 5 experienced some oil oxidation. This can be compensated for somewhat by adding antioxidants such as ascorbates. Palm oil showed the most stability during the process and storage and did not require any antioxidants.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Analytical Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne un composant améliorant la sensation en bouche d'un produit alimentaire ou d'une boisson qui est élaboré en rinçant une huile liquide comestible par un agent alcoolique pendant une durée suffisante et à une température suffisante pour former une phase légère et une phase lourde, la phase lourde contenant un composant améliorant la sensation en bouche ; et en récupérant la phase lourde pour l'utiliser en tant que composant améliorant la sensation en bouche.
PCT/IB2007/051570 2006-05-10 2007-04-27 Composant améliorant la sensation en bouche Ceased WO2007129251A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US79902306P 2006-05-10 2006-05-10
US60/799,023 2006-05-10

Publications (1)

Publication Number Publication Date
WO2007129251A1 true WO2007129251A1 (fr) 2007-11-15

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2007/051570 Ceased WO2007129251A1 (fr) 2006-05-10 2007-04-27 Composant améliorant la sensation en bouche

Country Status (1)

Country Link
WO (1) WO2007129251A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008112961A1 (fr) * 2007-03-14 2008-09-18 The Concentrate Manufacturing Company Of Ireland Boissons édulcorées non nutritives avec glycérine
WO2020126688A1 (fr) * 2018-12-19 2020-06-25 Firmenich Sa Formulations d'édulcorant et utilisations

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4496486A (en) * 1980-06-25 1985-01-29 A. Nattermann & Cie. Gmbh Method for the preparation of phosphatidyl choline of low oil content
US5414100A (en) * 1993-08-27 1995-05-09 Howard University Deacidification of vegetable oils
US5985344A (en) * 1997-09-02 1999-11-16 The Ricex Company Process for obtaining micronutrient enriched rice bran oil
DE19828799A1 (de) * 1998-06-27 1999-12-30 Meyer Lucas Gmbh & Co Extraktion von Pflanzenlecithin
GB2387384A (en) * 2000-12-14 2003-10-15 Supervitamins Sdn Bhd Recovery of minor components from vegetable oils and fats
US6649781B2 (en) * 2000-12-14 2003-11-18 Palm Specialty Products, Sdn. Bhd. Recovery of minor components and refining of vegetable oils and fats
EP1500695A1 (fr) * 2003-07-24 2005-01-26 Hans-Joachim Jackeschky Procédé de traitement d'huiles végétales contenant des glycosides et procédé de prétraitement de graines oléagineuses contenant des glycosides

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4496486A (en) * 1980-06-25 1985-01-29 A. Nattermann & Cie. Gmbh Method for the preparation of phosphatidyl choline of low oil content
US5414100A (en) * 1993-08-27 1995-05-09 Howard University Deacidification of vegetable oils
US5985344A (en) * 1997-09-02 1999-11-16 The Ricex Company Process for obtaining micronutrient enriched rice bran oil
DE19828799A1 (de) * 1998-06-27 1999-12-30 Meyer Lucas Gmbh & Co Extraktion von Pflanzenlecithin
GB2387384A (en) * 2000-12-14 2003-10-15 Supervitamins Sdn Bhd Recovery of minor components from vegetable oils and fats
US6649781B2 (en) * 2000-12-14 2003-11-18 Palm Specialty Products, Sdn. Bhd. Recovery of minor components and refining of vegetable oils and fats
EP1500695A1 (fr) * 2003-07-24 2005-01-26 Hans-Joachim Jackeschky Procédé de traitement d'huiles végétales contenant des glycosides et procédé de prétraitement de graines oléagineuses contenant des glycosides

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
BHATTACHARYYA A C ET AL: "Refining of high FFA rice bran oil by alcohol extraction and alkali neutralization", JOURNAL OF THE OIL TECHNOLOGISTS ASSOCIATION OF INDIA, BOMBAY, IN, vol. 15, no. 2, April 1983 (1983-04-01), pages 36 - 38, XP009090346, ISSN: 0970-4094 *
BHOSLE B M ET AL: "New approaches in deacidification of edible oils - a review", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 69, no. 4, August 2005 (2005-08-01), pages 481 - 494, XP004798844, ISSN: 0260-8774 *
FLEISCHER A: "A COST EFFECTIVE PRODUCTION OF HYDROCARBON-FREE ESSENTIAL OILS", FOOD TECHNOLOGY INTERNATIONAL. EUROPE, STERLING PUBLICATIONS, LONDON, GB, 1994, pages 128 - 130, XP009011324, ISSN: 0950-4435 *
MOYLER D A ET AL: "COUNTER CURRENT DETERPENATION OF COLD PRESSED SWEET ORANGE PEEL OIL", PERFUMER AND FLAVORIST, WHEATON, IL, US, vol. 17, no. 2, March 1992 (1992-03-01), pages 37 - 38, XP009090333 *
PINO J.A, BORGES P., SANCHEZ R.: "Alcohol deterpenation of black pepper oil", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 27, no. 5, 1992, pages 551 - 555, XP009090281 *
RODRIGUES ET AL: "Optimization of the rice bran oil deacidification process by liquid-liquid extraction", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 73, no. 4, April 2006 (2006-04-01), pages 370 - 378, XP005151960, ISSN: 0260-8774 *
SANCHEZ R ET AL: "DETERPENATION OF ORANGE ESSENTIAL OIL BY EXTRACTION WITH DILUTED ALCOHOL", ALIMENTARIA, MADRID, ES, vol. 31, no. 249, 1994, pages 59 - 61, XP009080539, ISSN: 0300-5755 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008112961A1 (fr) * 2007-03-14 2008-09-18 The Concentrate Manufacturing Company Of Ireland Boissons édulcorées non nutritives avec glycérine
WO2020126688A1 (fr) * 2018-12-19 2020-06-25 Firmenich Sa Formulations d'édulcorant et utilisations
EP4256976A3 (fr) * 2018-12-19 2024-01-10 Firmenich SA Formulations d'édulcorant et utilisations

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