Particulate flavouring composition

Abstract

The present invention relates to particulate compositions comprising controlled release particles wherein discrete elements of flavouring-containing fat are dispersed in a gelatine matrix, said particles containing: 0.1-40 wt%, preferably 5-30 wt% of flavouring; 10-70 wt%, preferably 20-50 wt% of gelatine; and 0.1-75 wt%, preferably 5-50 wt% of fat, the fat having a melting point of at least 35 DEG C; and said particles having a volume weighted average diameter of 50 - 1500 m. The particulate composition according to the present invention will release the flavouring comprised therein under specific conditions e.g. under the influence of shear forces, heat and / or moisture. The release rate upon consumption can be affected by varying the relative amounts of gelatine and fat and the gelling strength of the gelatine. These compositions are therefore particularly suitable for imparting longer lasting taste sensation to confectioneries, in particular chewing gume, and to toothpaste.

Description

Background of the invention [0001] The present invention relates to the field of flavorings for orally consumed compositions. More specifically, the present invention relates to the encapsulation of volatile flavor components, thereby providing protection of the volatile flavor components from effects such as moisture and oxidation and enabling the flavor to be resistant to certain conditions, such as in mastication. Release in a controlled manner under the influence of encountered shear, heat or moisture. The encapsulates of the invention are particularly suitable for flavoring confectionery products such as chewing gum or toothpaste. Background of the invention [0002] Encapsulation systems are an important area of ​​interest for the flavor industry. The encapsulation system was designed to serve two purposes. [0003] The first objective concerns the protection of the function of the components embedded in the system. In fact, these systems must be able to protect th...

AI Technical Summary

Problems solved by technology

Moreover, the chewing gums currently on the market have the following problems: (1) 1.0% or more of expensive flavor oil is required to obtain an acceptable initial flavor perception (10 times the amount required in other sweets), which is due to the Flavor oil has a large affinity for the gum base, being locked in it and therefore cannot be felt, as evidenced by an analysis of 80% of the flavor added therein remaining after 4 hours of chewing; and (2) even though flavor oil levels 1.0% or greater, acceptable sensory levels only last about 2-3 minutes

[0015] Although, as mentioned above, the prior art attempts to provide satisfactory controlled-release flavoring compositions, there is still a need for improved flavoring compositions for oral consumption compositions, especially chewing gums, which are able to further delay their release. Satisfactory chew time and / or need to use less seasoning

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