Flavor and sweetness enhancement delivery systems and method of preparation

Claim 2

A free flowing particulate delivery system for providing enhanced flavor and sweetness to comestible compositions, said delivery system comprising: (A) a powdered flavor composition; and (B) an encapsulating matrix for said powdered flavor composition; wherein said matrix comprises flavor/sweetness enhancers present in amounts of about 1 to about 30 % by weight of said delivery system selected from the group consisting of thaumetin, monellin, dihydrochalcones and mixtures thereof and a hydrophobic material present in amounts of about 10% to about 70% by weight of said delivery system selected from the group consisting of waxes, fats and mixtures thereof.

Claim 3

The delivery system of claim 1 wherein the powdered flavor composition is a spray dried natural or artificial flavor or essence.

Claim 4

The delivery system of claim 2 wherein the spray dried flavor is selected from the group consisting of spearmint flavor, peppermint flavor, cinnamon flavor, fruit flavors, fruit essences, kola flavor, kola extract and mixtures thereof.

Claim 5

The delivery system of claim 1 wherein the flavor composition is present in amounts of about 5 to about 50% by weight.

Claim 6

The delivery system of claim 1 wherein the flavor composition is present in amounts of about 20 to about 30% by weight.

Claim 7

The delivery system of claim 1 wherein the flavor/sweetness enhancer is present in amounts of about 5 to about 20% by weight of said delivery system; and the hydrophobic material is present in amounts of about 40 to about 58% by weight of said delivery system; and the hydrophobic material is present in amounts of about 40 to about 58% by weight of said delivery system.

Claim 8

The delivery system of claim 1 wherein the flavor enhancer is present in amounts sufficient to produce sweetness as well as flavor enhancement.

Claim 9

The delivery system of claim 1 wherein the hydrophobic fat material is a fatty acid selected from the group consisting of hydrogenated or partially hydrogenated oils.

Claim 10

The delivery system of claim 8 wherein the hydrogenated or partially hydrogenated oils are selected from the group consisting of palm oil, palm kernel oil, peanut oil, rapeseed oil, rice bran oil, soybean oil, cottonseed oil, sunflower oil, safflower oil and mixtures thereof.

Claim 11

The delivery system of claim 1 wherein the hydrophobic fat material is selected from the group consisting of monoglycerides, diglycerides, triglycerides, polyglycerol esters, sorbitol esters and mixtures thereof.

Claim 12

The delivery system of claim 1 wherein the hydrophobic fat material is present in amounts of about 45 to about 55% by weight.

Claim 13

The delivery system of claim 1 wherein the hydrophobic wax material is selected from the group consisting of natural waxes, synthetic waxes and mixtures thereof.

Claim 14

The delivery system of claim 1 wherein the hydrophobic wax material is selected from the group consisting of paraffin wax, beeswax, carnuba wax, candelilla wax, lanolin, bayberry wax, sugar cane, petrolatum, carbowax, spermaceti wax, rice bran wax, microcrystalline wax and mixtures thereof.

Claim 15

A process of preparing a flavor delivery system capable of providing flavor encapsulation as well as enhanced flavor and sweetness comprising the steps of: (A) providing a molten homogeneous mixture of fat, wax or mixtures thereof in amounts of about 10% to about 70% by weight of said delivery system and maintaining this mixture at a temperature below the denaturation temperature of thaumatin, monellin, or dihydrochalcones; (B) adding thaumatin, monellin, dihydrochalcones or mixtures thereof in amounts of about 1 to about 30% by weight of said delivery system to the molten mixture at a temperature of about 70° to about 90° C. and mixing to obtain homogenity; (C) providing a fluidizing air stream of a powdered flavor composition having a temperature below the melting point of the molten mixture of (B); (D) spraying the molten mixture of (B) onto the fluidized stream of powdered flavor composition to form a congealed encapsulation coating on said powdered flavor composition.

Claim 16

A process of preparing a flavor delivery system capable of providing flavor encapsulation as well as enhanced flavor and sweetness comprising the steps of: (A) providing a molten homogeneous mixture of fat, wax or mixtures thereof in amounts of about 10% to about 70% by weight of said delivery system and maintaining this mixture at a temperature below the denaturation temperature of thaumatin, monellin, or dihydrochalcones; (B) adding thaumatin, monellin, dihydrochalcones or mixtures thereof in amounts of about 1 to about 30% by weight of said delivery system to the molten mixture at a temperature of about 70° to about 90° C. and mixing to obtain homogenity; (C) providing a fluidizing air stream of a powdered flavor composition having a temperature below the melting point of the molten mixture of (B); (D) spraying the molten mixture of (B) onto the fluidized stream of powdered flavor composition to form a congealed encapsulation coating on said powdered flavor composition.

Claim 17

The process of claim 14 wherein the molten mixture is formed at a temperature sufficient to remain molten but below about 100° C.

Claim 18

The process of claim 14 wherein the molten encapsulation is formed at a temperature sufficient to remain molten but below about 80° C.

Claim 19

The process of claim 14 wherein the spray rate of the molten mixture is kept at about 15 to about 20 ml/minute and the temperature of the fluidized air stream of powdered spray dried flavor is about 70° to about 75° C.

Claim 20

The process of claim 14 wherein the homogenous molten mixture provided in step (A) comprises a material selected from the group consisting of natural or synthetic waxes, hydrogenated or partially hydrogenated fatty acids, monoglycerides, diglycerides, triglycerides, sorbitol esters, polyglycerol esters and mixtures thereof.

Claim 21

The delivery system of claim 1 incorporated into a chewing gum composition.

Claim 22

The delivery system of claim 1 incorporated into a confectionery composition.

Claim 23

The delivery system of claim 1 incorporated into a pharmaceutical composition.

Claim 24

The delivery system of claim 1 incorporated into a food product.

Claim 25

The delivery system of claim 1 incorporated into a dentifrice composition or denture adhesive.