JP6608931B2 - プロフレーバー送達粒子 - Google Patents
プロフレーバー送達粒子 Download PDFInfo
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- JP6608931B2 JP6608931B2 JP2017528584A JP2017528584A JP6608931B2 JP 6608931 B2 JP6608931 B2 JP 6608931B2 JP 2017528584 A JP2017528584 A JP 2017528584A JP 2017528584 A JP2017528584 A JP 2017528584A JP 6608931 B2 JP6608931 B2 JP 6608931B2
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- bis
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- 239000002245 particle Substances 0.000 title claims description 54
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 claims description 88
- 239000000796 flavoring agent Substances 0.000 claims description 58
- 235000019634 flavors Nutrition 0.000 claims description 58
- 239000000203 mixture Substances 0.000 claims description 58
- 150000001875 compounds Chemical class 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 150000001720 carbohydrates Chemical class 0.000 claims description 18
- 235000014633 carbohydrates Nutrition 0.000 claims description 18
- 239000003995 emulsifying agent Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 12
- -1 1-ethoxy Chemical group 0.000 claims description 9
- FPCMWGHDJNIKNV-UHFFFAOYSA-N 2-ethenyl-5-[2-(1-ethoxyethoxy)propan-2-yl]-2-methyloxolane Chemical compound C(C)OC(C)OC(C)(C)C1CCC(O1)(C=C)C FPCMWGHDJNIKNV-UHFFFAOYSA-N 0.000 claims description 9
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- 238000002156 mixing Methods 0.000 claims description 7
- 239000012768 molten material Substances 0.000 claims description 7
- GBQQYDDGFPFORQ-UHFFFAOYSA-N bis(1-ethoxyethyl) butanedioate Chemical compound CCOC(C)OC(=O)CCC(=O)OC(C)OCC GBQQYDDGFPFORQ-UHFFFAOYSA-N 0.000 claims description 6
- YWCWEYJMGLFCQS-UHFFFAOYSA-N bis(1-ethoxyethyl) hexanedioate Chemical compound CCOC(C)OC(=O)CCCCC(=O)OC(C)OCC YWCWEYJMGLFCQS-UHFFFAOYSA-N 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 5
- AXFDVMPSDAVROU-UHFFFAOYSA-N bis(1-butoxyethyl) butanedioate Chemical compound CCCCOC(C)OC(=O)CCC(=O)OC(C)OCCCC AXFDVMPSDAVROU-UHFFFAOYSA-N 0.000 claims description 4
- SWZGTJVLGBWJGJ-UHFFFAOYSA-N bis(1-butoxyethyl) hexanedioate Chemical compound CCCCOC(C)OC(=O)CCCCC(=O)OC(C)OCCCC SWZGTJVLGBWJGJ-UHFFFAOYSA-N 0.000 claims description 4
- OKDDJGGHURNFID-BQYQJAHWSA-N bis(1-ethoxyethyl) (e)-but-2-enedioate Chemical compound CCOC(C)OC(=O)\C=C\C(=O)OC(C)OCC OKDDJGGHURNFID-BQYQJAHWSA-N 0.000 claims description 4
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- TYVVSKQVSZHERQ-UHFFFAOYSA-N bis(1-propoxyethyl) butanedioate Chemical compound C(CCC(=O)OC(C)OCCC)(=O)OC(C)OCCC TYVVSKQVSZHERQ-UHFFFAOYSA-N 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 claims description 4
- XCKIGYZHJMCIBZ-MDZDMXLPSA-N bis(1-butoxyethyl) (e)-but-2-enedioate Chemical compound CCCCOC(C)OC(=O)\C=C\C(=O)OC(C)OCCCC XCKIGYZHJMCIBZ-MDZDMXLPSA-N 0.000 claims description 3
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000015496 breakfast cereal Nutrition 0.000 description 1
- 150000001719 carbohydrate derivatives Chemical class 0.000 description 1
- 235000012174 carbonated soft drink Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229940111685 dibasic potassium phosphate Drugs 0.000 description 1
- 229940061607 dibasic sodium phosphate Drugs 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 239000007938 effervescent tablet Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000019223 lemon-lime Nutrition 0.000 description 1
- 235000014666 liquid concentrate Nutrition 0.000 description 1
- 235000021577 malt beverage Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000000386 microscopy Methods 0.000 description 1
- 229940111688 monobasic potassium phosphate Drugs 0.000 description 1
- 229940045641 monobasic sodium phosphate Drugs 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000008486 nectar Nutrition 0.000 description 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
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- 229940035035 polydextrose Drugs 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000021572 root beer Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 235000019574 salt enhancing Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000011008 sodium phosphates Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000002195 soluble material Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000015040 sparkling wine Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- XWNXEWLCHSLQOI-UHFFFAOYSA-K trisodium;triacetate Chemical compound [Na+].[Na+].[Na+].CC([O-])=O.CC([O-])=O.CC([O-])=O XWNXEWLCHSLQOI-UHFFFAOYSA-K 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C69/00—Esters of carboxylic acids; Esters of carbonic or haloformic acids
- C07C69/34—Esters of acyclic saturated polycarboxylic acids having an esterified carboxyl group bound to an acyclic carbon atom
- C07C69/38—Malonic acid esters
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C69/00—Esters of carboxylic acids; Esters of carbonic or haloformic acids
- C07C69/34—Esters of acyclic saturated polycarboxylic acids having an esterified carboxyl group bound to an acyclic carbon atom
- C07C69/40—Succinic acid esters
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C69/00—Esters of carboxylic acids; Esters of carbonic or haloformic acids
- C07C69/34—Esters of acyclic saturated polycarboxylic acids having an esterified carboxyl group bound to an acyclic carbon atom
- C07C69/44—Adipic acid esters
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C69/00—Esters of carboxylic acids; Esters of carbonic or haloformic acids
- C07C69/52—Esters of acyclic unsaturated carboxylic acids having the esterified carboxyl group bound to an acyclic carbon atom
- C07C69/593—Dicarboxylic acid esters having only one carbon-to-carbon double bond
- C07C69/60—Maleic acid esters; Fumaric acid esters
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D307/00—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom
- C07D307/02—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom not condensed with other rings
- C07D307/04—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom not condensed with other rings having no double bonds between ring members or between ring members and non-ring members
- C07D307/10—Heterocyclic compounds containing five-membered rings having one oxygen atom as the only ring hetero atom not condensed with other rings having no double bonds between ring members or between ring members and non-ring members with substituted hydrocarbon radicals attached to ring carbon atoms
- C07D307/12—Radicals substituted by oxygen atoms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Description
アセトアルデヒドは重要であるものの、フレーバー成分を封入(カプセル化)することは未だ困難である。これは多種多様なフレーバーにおいて使用されるが、特に真価が発揮されるのは、フレーバーにフレッシュさとジューシーさの重要な側面を付与するフルーツフレーバーにおいてである。アセトアルデヒドの揮発性は、フレーバーの嗅覚的影響に大いに寄与するアロマの増加ももたらす。したがって、飲料におけるような、これらの効果が望まれるフレーバーを生じさせるために、アセトアルデヒドの使用は不可欠である。しかしながら、沸点が20〜21℃であることから、取り扱い中に蒸発するゆえ、使用するのが難しい材料であり、このことはまた、作業員の過度の暴露及び火災のリスクにより、安全ではない状況を生み出す可能性がある。液状フレーバー中に組み込まれれば、蒸発によるアセトアルデヒドの損失が依然として懸念され、このこともまた、かかるフレーバーの取り扱いを困難にし得る懸念事項である。非常に揮発性であることに加えて、アセトアルデヒドは非常に反応性の化学物質である。アセトアルデヒドはフレーバー配合物中のアルコール類と反応してアセタールを形成することがあり、アルドール縮合反応に関与することがあり、酸化されやすく、三量体化してパラアルデヒドを形成することがある。これらの化学反応によってアセトアルデヒドを失うことに加えて、形成された生成物がフレーバーの性質を変えることがあり、かつ最悪の場合には望ましくない異臭の原因となる。
本明細書中で提供されるのは、ガラス状の粒子又はビーズ組成物であって、
a)式I
b)炭水化物を含むキャリヤーと、ここで、該キャリヤーは、粒子の全重量の約90重量%までの量で提供される、
c)水と
を含む。
i)押出機中で、
a)式I
b)炭水化物から構成されるキャリヤーと、
c)任意に潤滑剤と、
d)水と、任意に
e)乳化剤と
をブレンドすること、
ii)ブレンド物を、溶融材料が形成するのに十分な温度まで加熱すること、
iii)溶融材料を押出成形すること、
iv)溶融材料を切断して顆粒にすること、及び
v)顆粒を冷却させてガラス状粒子を形成すること
を含む、ガラス状組成物を製造する方法である。
概要、発明の詳細な説明及び特許請求の範囲について、「又は」の使用は、特に記載がない限りは、「及び/又は」を意味する。同様に、「含む(comprise)」、「含む(comprises)」、「含んでいる(comprising)」、「包含する(include)」、「包含する(includes)」及び「包含している(including)」は、置き換え可能であって、制限を意図するものではない。
i)上で定義されたとおりの、式(I)及び5−(2−(1−エトキシエトキシ)プロパン−2−イル)−2−メチル−2−ビニルテトラヒドロフランからなる群から選択される化合物を含む粒子、並びに
ii)食材ベース(foodstuff base)
を含むフレーバー付き物品を提供する。
炭水化物マトリックスにおけるアセトアルデヒド前駆体の二軸スクリュー押出成形
3つの個々の配合物及び対照サンプルを、二軸スクリュー押出成形によって製造した。おおよその配合を、重量%で表1にまとめ、より詳しい説明を、3つの各実施例について下記に示す。
対照サンプルの外観(図1)は、膨張していない外観を有している、二軸スクリュー押出成形によって製造された典型的な粒子を示す。なぜなら、該粒子は、主たる揮発性成分としてのオレンジオイル及び0.00%のアセトアルデヒドしか含有していないからである;DNPH(2,4−ジニトロフェニルヒドラジン)誘導体化後にUV/VIS検出を用いたHPLCによって測定。
このサンプルの押出成形中、ほんの僅かである少量の膨化/膨張が認められた。
BC−21共回転二軸スクリュー押出機(Clextral,フィルミニー フランス,L/D=32)を使用して、フレーバー前駆体を封入して固体の粒状形態にした。粉末フィードは、マルトデキストリン18DE及び紫キャベツ粉末(0.05重量%)からなっていた。キャベツ粉末は、単に視覚的なpH指示薬として役立てた。粉末を、9.2kg/時の設定値を有するロスインウェイト式粉末フィーダーを用いて押出機中に供給した。乳化剤(ダイズレシチン/Neobee M5)を、201g/時の速度で注入した。押出機バレルの温度設定値は、20〜100℃の範囲であった。
BC−21共回転二軸スクリュー押出機(Clextral,フィルミニー フランス,L/D=32)を使用して、フレーバー前駆体を封入して固体の粒状形態にした。粉末フィードは、マルトデキストリン18DE及び紫キャベツ粉末(0.05重量%)からなっていた。キャベツ粉末は、単に視覚的なpH指示薬として役立てた。粉末を、9.2kg/時の設定値を有するロスインウェイト式粉末フィーダーを用いて押出機中に供給した。乳化剤(ダイズレシチン/中鎖トリグリセリド混合物)を、225g/時の速度で注入した。押出機バレルの温度設定値は、20〜100℃の範囲であった。
BC−21共回転二軸スクリュー押出機(Clextral,フィルミニー フランス,L/D=32)を使用して、フレーバー前駆体を封入して固体の粒状形態にした。粉末フィードは、マルトデキストリン18DE及び紫キャベツ粉末(0.05重量%)からなっていた。キャベツ粉末は、単に視覚的なpH指示薬として役立てた。粉末を、9.2kg/時の設定値を有するロスインウェイト式粉末フィーダーを用いて押出機中に供給した。乳化剤(ダイズレシチン/中鎖トリグリセリド混合物)を289g/時の速度で注入した。押出機バレルの温度設定値は、20〜100℃の範囲であった。5−(2−(1−エトキシエトキシ)プロパン−2−イル)−2−メチル−2−ビニルテトラヒドロフランを、オレンジオイルと混合した(25/75重量%)。この混合物を、10.7kg/hの全流速に対して毎時600gの流速で注入した。
Claims (14)
- 式I中、R1及びR2が、独立して、直鎖又は分枝鎖のC1〜C4アルキルである、請求項1に記載の組成物。
- 式I中、R1及びR2が、独立して、メチル、エチル、プロピル及びブチルからなる群から選択される、請求項2に記載の組成物。
- 式I中、nが1であり、かつxが2である、請求項1から3までのいずれか1項に記載の組成物。
- 式I中、nが2であり、かつxが、独立して、0、1又は2である、請求項1から3までのいずれか1項に記載の組成物。
- 式I中、nが、3、4、5又は6であり、かつxが、独立して、0、1又は2である、請求項1から3までのいずれか1項に記載の組成物。
- 前記化合物が、コハク酸ビス(1−エトキシエチル)、アジピン酸ビス(1−エトキシエチル)、フマル酸ビス(1−エトキシエチル)、コハク酸ビス(1−プロポキシエチル)、アジピン酸ビス(1−プロポキシエチル)、フマル酸ビス(1−プロポキシエチル)、コハク酸ビス(1−ブトキシエチル)、アジピン酸ビス(1−ブトキシエチル)、及びフマル酸ビス(1−ブトキシエチル)からなる群から選択される、請求項1に記載の組成物。
- 前記化合物が、5−(2−(1−エトキシエトキシ)プロパン−2−イル)−2−メチル−2−ビニルテトラヒドロフランである、請求項1に記載の組成物。
- 前記組成物が、100マイクロメートル以上のサイズを有する顆粒である、請求項1から8までのいずれか1項に記載の組成物。
- 前記顆粒が、100μm〜5mm(ミリメートル)までの範囲のサイズを有する、請求項9に記載の組成物。
- 前記キャリヤーが、前記キャリヤーの全重量の0重量%〜100重量%までの量で乳化剤を含む、請求項1から10までのいずれか1項に記載の組成物。
- アセトアルデヒドを水溶液中に放出する方法であって、請求項1から10までのいずれか1項において定義される組成物を前記水溶液に送達することを含む、前記方法。
- フレーバー付き物品のフレーバー又はアロマを、付与、向上、改善又は改質するための、請求項1から10までのいずれか1項で定義される組成物の使用。
- ガラス状粒子のフレーバー組成物を製造する方法であって、
i)請求項1から10までのいずれか1項において定義される化合物と、
a.炭水化物から構成されるキャリヤーと、
b.潤滑剤と、
c.水と、任意に
d.乳化剤と
を押出機中でブレンドすること、
ii)ブレンド物を、溶融材料が形成するのに十分な温度まで加熱すること、
iii)溶融材料を押出成形すること、
iv)溶融材料を切断して顆粒にすること、及び
v)顆粒を冷却させてガラス状粒子を形成すること
を含む、前記方法。
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