US4610890A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Preparation of solid essential oil flavor composition
Assignee: Firmenich SA
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Filing: 1985-07-12
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Granted: 1986-09-09
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Expires: 2005-07-12
Abstract
Abstract A solid essential oil flavor composition having a high essential oil content and a process for preparing the product are disclosed, the process involving preparation of a heated or cooked aqueous mixture of a sugar and starch hydrolysate together with an emulsifier. A selected essential oil or other oil-soluble flavor is combined and blended with a mixture in a closed vessel under controlled pressure conditions to form a homogeneous melt, the melt being extruded into a relatively cool solvent, dried and combined with a selected anticaking agent to produce the stable, relatively non-hygroscopic particulate flavor composition of the invention. The selected quantity of essential oil flavor blended into the homogeneous melt being sufficient to yield about 12 to 35% by weight of essential oil in the encapsulated solid particulate composition. During the process, encapsulation efficiency is maintained preferably at or above about 60%, more preferably above about 70% and most preferably above about 75 to 80%. Also, the cook temperature for the process is preferably maintained at or below a maximum of about 126 DEG C.
Inventors
- 👤 Dennis H. Miller
- 👤 Jerry R. Mutka
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 17:53
CPC Classifications
A; A23; A23L; A23L27/00; A23L27/70; A23L27/72
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
140 words
An improved process for preparing a stable, melt-based, extruded, solid essential oil flavor composition comprising: (i) forming an aqueous mixture of a sugar, a starch hydrolysate and an emulsifier and heating said mixture to approximately its boiling point but not greater than about 126° C.; (ii) combining and blending an essential oil flavor with said aqueous mixture by agitating said aqueous mixture and said essential oil flavor in a closed vessel under a pressure of about 7 to 50 psi, to form a homogeneous melt; (iii) extruding said homogeneous melt into a relatively cool solvent to form a solid extruded material; and (iv) drying and combining said solid extruded material with an anti-caking agent to produce a stable and relatively non-hygroscopic particulate essential oil composition, containing about 14 to 30%, by weight, of the essential oil flavor in encapsulated form.
Claim 2
Dependent Claim
140 words
An improved process for preparing a stable, melt-based, extruded, solid essential oil flavor composition comprising: (i) forming an aqueous mixture of a sugar, a starch hydrolysate and an emulsifier and heating said mixture to approximately its boiling point but not greater than about 126° C.; (ii) combining and blending an essential oil flavor with said aqueous mixture by agitating said aqueous mixture and said essential oil flavor in a closed vessel under a pressure of about 7 to 50 psi, to form a homogeneous melt; (iii) extruding said homogeneous melt into a relatively cool solvent to form a solid extruded material; and (iv) drying and combining said solid extruded material with an anti-caking agent to produce a stable and relatively non-hygroscopic particulate essential oil composition, containing about 14 to 30%, by weight, of the essential oil flavor in encapsulated form.
Claim 3
Dependent Claim
26 words
The improved process of claim 1 wherein said sugar is a member selected from the group consisting of sucrose, lactose, levulose, dextrose, fructose, maltose and glycerin.
Claim 4
Dependent Claim
38 words
The improved process of claim 1 wherein said starch hydrolysate is a member selected from the group consisting of hydrolyzed cereal solids of about 20 DE or less and corn syrup solids of about 20 DE or higher.
Claim 5
Dependent Claim
25 words
The improved process of claim 1 wherein the emulsifier is selected from the class consisting of sulfoacetates of mono- and diglycerides, polyglycerol esters and lecithin.
Claim 6
Dependent Claim
38 words
The improved process of claim 1 wherein at least about 60% by weight of the quantity of essential oil combined and blended with the aqueous mixture is present in encapsulated form within the resulting particulate essential oil composition.
Claim 7
Dependent Claim
38 words
The improved process of claim 5 wherein at least about 70% by weight of the quantity of essential oil combined and blended with the aqueous mixture is present in encapsulated form within the resulting particulate essential oil composition.
Claim 8
Dependent Claim
40 words
The improved process of claim 6 wherein at least about 75 to 80% by weight of the quantity of essential oil combined and blended with the aqueous mixture is present in encapsulated form within the resulting particulate essential oil composition.
Claim 9
Dependent Claim
32 words
The improved process of claim 1 wherein the step of heating the aqueous mixture of the sugar, starch hydrolysate and selected emulsifier is limited to a maximum temperature of about 124° C.
Claim 10
Dependent Claim
43 words
The improved process of claim 1 wherein the step of heating the aqueous mixture of the sugar, starch hydrolysate and selected emulsifier is carried out generally under atmospheric pressure conditions and at a temperature in the range of about 122° to 124° C.
Claim 11
Dependent Claim
48 words
The improved process of claim 1 wherein the step of heating the aqueous mixture of the sugar, starch hydrolysate and selected emulsifier is carried out in a manner to limit water loss from the mixture whereby the resulting particulate essential oil composition has a relatively higher water content.
Claim 12
Dependent Claim
21 words
The improved process of claim 10 wherein the resulting particulate essential oil composition comprises at least about 5% by weight water.
Claim 13
Dependent Claim
18 words
The improved process of claim 1 wherein the essential oil flavor is an oil of a citrus fruit.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1989-09-08 | 1990-03-10 | 1990-09-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1993-09-08 | 1994-03-10 | 1994-09-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1997-09-08 | 1998-03-10 | 1998-09-09 | $7700.00 | Window Closed / Lapsed |