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Compositions and methods for delivering tastants

A technology of composition and tastant, applied in the direction of food science, can solve problems such as limited help

Inactive Publication Date: 2017-05-10
INTERCONTINENTAL GREAT BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, these conventional methods are of limited help in reducing sodium

Method used

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  • Compositions and methods for delivering tastants
  • Compositions and methods for delivering tastants
  • Compositions and methods for delivering tastants

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0053] Example 1: Salt composition comprising lactose and fine salt

[0054] Fine salt (74 micron or 200 mesh) was prepared by finely grinding granular salt in a Waring Blender (Waring Blender). Dry mix 100g of lactose with 65g of fine salt. The dry blend was loaded into a benchtop fluid bed coating unit. A binder / coating solution was prepared by dissolving 15g fine salt (44 micron or 325 mesh), 15g 1DE maltodextrin in 150g deionized water. The blend was granulated and coated by top and bottom spray fluidized bed coating. For top spraying, the coating solution is atomized from a top nozzle at a low velocity effective to slowly build up the particles and coat the surface. The feed was varied from 1.5 to 3.0 g / min using a peristaltic pump. The inlet air was 65°C. After all coating / binding solutions were applied, the run was stopped for evaluation. Particle size is controlled by varying the feed rate. Pelletized material may be collected for evaluation. For bottom spray...

example 2

[0056] Example 2: Taste composition comprising 1DE maltodextrin and fine salt

[0057] The same procedure as in Example 1 was followed except that 1DE maltodextrin was used as base / carrier instead of lactose. The rate of particle growth was slower with 1DE maltodextrin than with lactose. Particle size is controlled by varying the feed rate. This feed rate was slower than that in Example 1. The granulated material collected for evaluation exhibited the same characteristics as the granulated salt composition of Example 1.

[0058] The visual appearance of the salt composition is characterized by irregularly shaped crystalline pellets resembling granular salt. The strength of the salt composition is very hard and will not crumble during handling. The taste of the salt composition is a salty taste, very pure, without off-flavor, with a very slight sweetness. The bake stability of the salt composition is stable and will not melt, brown or burn when baked on soda crackers or ...

example 3

[0059] Example 3: Taste compositions comprising high DE maltodextrin and fine salt

[0060] The same procedure as in Example 2 was followed except that high 20DE maltodextrin was used as the base / carrier instead of 1DE maltodextrin. The salt composition has a distinctly sweet taste. The salt composition is not stable when baked. When baked, the salt composition melts completely and apparently browns to some extent.

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Abstract

The invention provides compositions and methods for delivering tastants. According to the invention, a method of making a tastant composition may generally comprise granulating an edible carrier and a first tastant and coating the granules with a second tastant. A tastant composition may generally comprise a core including a mixture of an edible carrier and a first tastant, and a coating on the core, the coating comprising a second tastant, and optionally a binder. Each of the first tastant and second tastant may comprise sodium chloride particles. The tastant composition may provide a substitute for a conventional tastant topping with a comparable appearance, e.g., comparable particle size, color, and morphology, as well as a comparable taste profile (time v. flavor intensity), but with significantly lower tastant content.

Description

[0001] Cross References to Related Applications [0002] This application claims the benefit of US Provisional Patent Application No. 62 / 019,562, filed July 1, 2014, which is hereby incorporated by reference in its entirety. Background technique [0003] The present application relates generally to tastant compositions for use in food products and methods of making and using these tastants. [0004] Taste is the sensory impression of food or other substances on the tongue. There are generally considered to be five categories of taste: sweet, sour, bitter, salty and umami. Taste perception can include other sensations such as pungency (spicy), cooling, numbing, astringent, metallic, fatty, mouthfeel, and temperature. A tastant is a compound or composition that induces or elicits a taste perception of one or more taste categories or other taste sensations. Tastants can be added to food products to improve the overall taste. For example, tastants can be added to food product...

Claims

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Application Information

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IPC IPC(8): A23L27/40
Inventor A·阿卡谢R·甘A·奥曼斯R·玛格丽塔
Owner INTERCONTINENTAL GREAT BRANDS LLC
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