US5009900A
Expired / Lapsed
US
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Glassy matrices containing volatile and/or labile components, and processes for preparation and use thereof
Assignee: Intercontinental Great Brands LLC
•
Filing: 1989-10-02
•
Granted: 1991-04-23
•
Expires: 2009-10-02
Abstract
Abstract Volatile and/or labile components, especially flavoring components, are encapsulated in extruded glassy matrices comprising: (a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2; (b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15; (c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and (d) from about 5 to about 20 percent by weight of a mono- or disaccharide. These glassy matrices are useful for introducing and/or retaining and/or stabilizing the volatile and/or labile components in cooked and uncooked food products.
Inventors
- 👤 Harry Levine
- 👤 Louise Slade
- 👤 Bernhard van Lengerich
- 👤 John G. Pickup
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 08:38
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/346; A23L; A23L27/00; A23L27/70; A23L27/72; A23L33/00; A23L33/10; A23L33/15; A23P; A23P10/00; A23P10/30; A23G2200/00; A23G2200/06; A23V; A23V2002/00
Claims Analysis
Total Claims: 60
Claim 1
Independent Claim
171 words
A process for encapsulation of a composition containing at least one volatile and/or labile component, which process comprises forming a mixture of said composition with: (a) from about 40 to 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2; (b) from about 10 to 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15; (c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and (d) from about 5 to about 20 percent by weight of a mono- or disaccharide, all of said percentages being based upon the total weight of said components (a), (b), (c) and (d); and extruding the mixture to form a glassy matrix having a glass transition temperature of at least 40° C. wherein the composition containing at least one volatile and/or labile component is encapsulated.
Claim 2
Dependent Claim
171 words
A process for encapsulation of a composition containing at least one volatile and/or labile component, which process comprises forming a mixture of said composition with: (a) from about 40 to 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2; (b) from about 10 to 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15; (c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and (d) from about 5 to about 20 percent by weight of a mono- or disaccharide, all of said percentages being based upon the total weight of said components (a), (b), (c) and (d); and extruding the mixture to form a glassy matrix having a glass transition temperature of at least 40° C. wherein the composition containing at least one volatile and/or labile component is encapsulated.
Claim 3
Dependent Claim
24 words
A process according to claim 1 wherein component (a) is present in an amount of from about 50 to about 70 percent by weight.
Claim 4
Dependent Claim
14 words
A process according to claim 1 wherein component (a) is a succinyl starch derivative.
Claim 5
Dependent Claim
17 words
A process according to claim 1 wherein component (a) is a derivative of starch with octenyl succinate.
Claim 6
Dependent Claim
22 words
A process according to claim 1 wherein component (a) has a dextrose equivalent in the range of about 0.5 to about 1.5.
Claim 7
Dependent Claim
24 words
A process according to claim 1 wherein component (b) is present in an amount of from about 15 to about 30 percent by weight.
Claim 8
Dependent Claim
22 words
A process according to claim 1 wherein component (b) has a dextrose equivalent in the range of about 8 to about 12.
Claim 9
Dependent Claim
24 words
A process according to claim 1 wherein component (c) is present in an amount of from about 7 to about 15 percent by weight.
Claim 10
Dependent Claim
22 words
A process according to claim 1 wherein component (c) has a dextrose equivalent in the range of about 21 to about 30.
Claim 11
Dependent Claim
24 words
A process according to claim 1 wherein component (d) is present in an amount of from about 7 to about 15 percent by weight.
Claim 12
Dependent Claim
12 words
A process according to claim 1 wherein component (d) comprises a disaccharide.
Claim 13
Dependent Claim
13 words
A process according to claim 11 wherein component (d) consists essentially of maltose.
Claim 14
Dependent Claim
21 words
A process according to claim 1 wherein the composition containing at least one volatile and/or labile component is a flavoring composition.,
Claim 15
Dependent Claim
18 words
A process according to claim 13 wherein the flavoring composition contains at least one of vanilla and vanillin.
Claim 16
Dependent Claim
46 words
A process according to claim 1 wherein the composition containing at least one volatile and/or labile component is added to the mixture in an amount of from about 1 to about 15 percent by weight of the total weight of components (a), (b), (c) and (d).
Claim 17
Dependent Claim
46 words
A process according to claim 15 wherein the composition containing at least one volatile and/or labile component is added to the mixture in an amount of from about 2 to about 12 percent by weight of the total weight of components (a), (b), (c) and (d).
Claim 18
Dependent Claim
25 words
A process according to claim 1 wherein said extrusion is effected at a temperature in the range of from about 35° to about 150° C.
Claim 19
Dependent Claim
69 words
A process according to claim 17 wherein said extrusion is effected in an extruder having a plurality of zones held at differing temperatures, the first of said zones having a temperature in the range of from about 35° to about 50° C. and the last of said zones, from which the extrudate leaves the extruder, having a temperature in the range of from about 80° to about 125° C.
Claim 20
Dependent Claim
29 words
A process according to claim 1 wherein the mixture is extruded in the form of rods having a diameter in the range of about 0.3 to about 3 mm.
Claim 21
Dependent Claim
17 words
A process according to claim 1 wherein water is included in said mixture prior to extrusion thereof.
Claim 22
Dependent Claim
37 words
A process according to claim 20 wherein the quantity of water included in said mixture is sufficient to produce a moisture content of from about 5 to about 11 percent by weight in the final glassy matrix.
Claim 23
Dependent Claim
38 words
A process according to claim 20 wherein the quantity of water included in said mixture is from about 2 to about 7 percent by weight based upon the total weight of said components (a), (b), (c) and (d).
Claim 24
Dependent Claim
19 words
A process according to claim 1 wherein the extruded glassy matrix is thereafter incorporated into a dough or batter.
Claim 25
Dependent Claim
209 words
A process for encapsulation of a composition containing at least one volatile and/or labile component, which process comprises forming a mixture of said composition with: (a) from about 50 to about 70 percent by weight of a succinyl starch derivative having a dextrose equivalent not greater than about 2; (b) from about 15 to about 30 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 8 to about 12; (c) from about 7 to about 15 percent by weight of corn syrup solids having a dextrose equivalent in the range of from about 21 to about 30; and (d) from about 7 to about 15 percent by weight of a disaccharide, all of said percentages being based upon the total weight of said components (a), (b), (c) and (d), the composition containing at least one volatile and/or labile component being present in the mixture in an amount of from about 2 to about 12 percent by weight of the total weight of components (a), (b), (c) and (d), and extruding the mixture to form a glassy matrix having a glass transition temperature of at least about 40° C. and wherein the composition containing at least one volatile and/or labile component is encapsulated.
Claim 26
Dependent Claim
209 words
A process for encapsulation of a composition containing at least one volatile and/or labile component, which process comprises forming a mixture of said composition with: (a) from about 50 to about 70 percent by weight of a succinyl starch derivative having a dextrose equivalent not greater than about 2; (b) from about 15 to about 30 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 8 to about 12; (c) from about 7 to about 15 percent by weight of corn syrup solids having a dextrose equivalent in the range of from about 21 to about 30; and (d) from about 7 to about 15 percent by weight of a disaccharide, all of said percentages being based upon the total weight of said components (a), (b), (c) and (d), the composition containing at least one volatile and/or labile component being present in the mixture in an amount of from about 2 to about 12 percent by weight of the total weight of components (a), (b), (c) and (d), and extruding the mixture to form a glassy matrix having a glass transition temperature of at least about 40° C. and wherein the composition containing at least one volatile and/or labile component is encapsulated.
Claim 27
Dependent Claim
11 words
A glassy matrix produced by a process according to claim 1.
Claim 28
Dependent Claim
11 words
A glassy matrix produced by a process according to claim 24.
Claim 29
Dependent Claim
150 words
A glassy matrix comprising: (a) from about 40 to 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2; (b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15; (c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; (d) from about 5 to about 20 percent by weight of a mono- or disaccharide; and (e) a composition containing at least one volatile and/or labile component and encapsulated within the glassy matrix all of said percentages being based upon the total weight of said (a), (b), (c) and (d) and wherein said glassy matrix has a glass transition temperature of at least 40° C.
Claim 30
Dependent Claim
150 words
A glassy matrix comprising: (a) from about 40 to 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2; (b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15; (c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; (d) from about 5 to about 20 percent by weight of a mono- or disaccharide; and (e) a composition containing at least one volatile and/or labile component and encapsulated within the glassy matrix all of said percentages being based upon the total weight of said (a), (b), (c) and (d) and wherein said glassy matrix has a glass transition temperature of at least 40° C.
Claim 31
Dependent Claim
25 words
A glassy matrix according to claim 27 wherein component (a) is present in an amount of from about 50 to about 70 percent by weight.
Claim 32
Dependent Claim
15 words
A glassy matrix according to claim 27 wherein component (a) is a succinyl starch derivative.
Claim 33
Dependent Claim
18 words
A glassy matrix according to claim 27 wherein component (a) is a derivative of starch with octenyl succinate.
Claim 34
Dependent Claim
23 words
A glassy matrix according to claim 27 wherein component (a) has a dextrose equivalent in the range of about 0.5 to about 1.5.
Claim 35
Dependent Claim
25 words
A glassy matrix according to claim 27 wherein component (b) is present in an amount of from about 15 to about 30 percent by weight.
Claim 36
Dependent Claim
23 words
A glassy matrix according to claim 27 wherein component (b) has a dextrose equivalent in the range of about 8 to about 12.
Claim 37
Dependent Claim
25 words
A glassy matrix according to claim 27 wherein component (c) is present in an amount of from about 7 to about 15 percent by weight.
Claim 38
Dependent Claim
23 words
A glassy matrix according to claim 27 wherein component (c) has a dextrose equivalent in the range of about 21 to about 30.
Claim 39
Dependent Claim
25 words
A glassy matrix according to claim 27 wherein component (d) is present in an amount of from about 7 to about 15 percent by weight.
Claim 40
Dependent Claim
13 words
A glassy matrix according to claim 28 wherein component (d) comprises a disaccharide.
Claim 41
Dependent Claim
14 words
A glassy matrix according to claim 37 wherein component (d) consists essentially of maltose.
Claim 42
Dependent Claim
22 words
A glassy matrix according to claim 27 wherein the composition containing at least one volatile and/or labile component is a flavoring composition.
Claim 43
Dependent Claim
19 words
A glassy matrix according to claim 39 wherein the flavoring composition contains at least one of vanilla and vanillin.
Claim 44
Dependent Claim
47 words
A glassy matrix according to claim 27 wherein the composition containing at least one volatile and/or labile component is present in the matrix in an amount of from about 1 to about 15 percent by weight of the total weight of components (a), (b), (c) and (d).
Claim 45
Dependent Claim
47 words
A glassy matrix according to claim 41 wherein the composition containing at least one volatile and/or labile component is present in the matrix in an amount of from about 2 to about 12 percent by weight of the total weight of components (a), (b), (c) and (d).
Claim 46
Dependent Claim
25 words
A glassy matrix according to claim 27 in the form of rods having a diameter in the range of about 0.3 to about 3 mm.
Claim 47
Dependent Claim
21 words
A glassy matrix according to claim 27 having a moisture content of from about 5 to about 11 percent by weight.
Claim 48
Dependent Claim
155 words
A glassy matrix comprising: (a) from about 50 to 70 percent by weight of a succinyl starch derivative having a dextrose equivalent not greater than about 2; (b) from about 15 to 30 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 8 to about 12; (c) from about 7 to about 15 percent by weight of corn syrup solids having a dextrose equivalent in the range of from about 21 to about 30; (d) from about 7 to about 15 percent by weight of a disaccharide; and (e) from about 2 to about 12 percent by weight of a composition containing at least one volatile and/or labile component and encapsulated within the glassy matrix, all of said percentages being based upon the total weight of said components (a), (b), (c) and (d) and wherein said glassy matrix has a glass transition temperature of at least 40° C.
Claim 49
Dependent Claim
155 words
A glassy matrix comprising: (a) from about 50 to 70 percent by weight of a succinyl starch derivative having a dextrose equivalent not greater than about 2; (b) from about 15 to 30 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 8 to about 12; (c) from about 7 to about 15 percent by weight of corn syrup solids having a dextrose equivalent in the range of from about 21 to about 30; (d) from about 7 to about 15 percent by weight of a disaccharide; and (e) from about 2 to about 12 percent by weight of a composition containing at least one volatile and/or labile component and encapsulated within the glassy matrix, all of said percentages being based upon the total weight of said components (a), (b), (c) and (d) and wherein said glassy matrix has a glass transition temperature of at least 40° C.
Claim 50
Dependent Claim
196 words
A process for incorporation of at least one volatile and/or labile component into a cooked food product, which process comprises: forming a mixture of a composition containing the at least one volatile and/or labile component with: (a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2; (b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15; (c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and (d) from about 5 to about 20 percent by weight of a mono- or disaccharide, all of said percentages being based upon the total weight of said components (a), (b), (c) and (d); extruding the mixture to form a glassy matrix wherein the composition containing at least one volatile and/or labile component is encapsulated; adding the glassy matrix to the remaining ingredients of the food product; and cooking the resultant mixture to form the cooked food product.
Claim 51
Dependent Claim
196 words
A process for incorporation of at least one volatile and/or labile component into a cooked food product, which process comprises: forming a mixture of a composition containing the at least one volatile and/or labile component with: (a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2; (b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15; (c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and (d) from about 5 to about 20 percent by weight of a mono- or disaccharide, all of said percentages being based upon the total weight of said components (a), (b), (c) and (d); extruding the mixture to form a glassy matrix wherein the composition containing at least one volatile and/or labile component is encapsulated; adding the glassy matrix to the remaining ingredients of the food product; and cooking the resultant mixture to form the cooked food product.
Claim 52
Dependent Claim
42 words
A process according to claim 46 wherein the glassy matrix is added to the remaining ingredients while the ingredients are in the form of a dough or batter, and the dough or batter is thereafter baked to form a baked food product.
Claim 53
Dependent Claim
24 words
A process according to claim 46 wherein the extruded glassy matrix is ground before being added to the remaining ingredients of the food product.
Claim 54
Dependent Claim
16 words
A process according to claim 46 wherein the volatile and/or labile component is a flavoring component.
Claim 55
Dependent Claim
18 words
A process according to claim 49 wherein the volatile component comprises at least one of vanilla and vanillin.
Claim 56
Dependent Claim
197 words
A process for incorporation of at least one volatile and/or labile component into a baked food product, which process comprises: forming a mixture of a composition containing the at least one volatile and/or labile component with: (a) from about 50 to about 70 percent by weight of a succinyl modified starch derivative having a dextrose equivalent not greater than about 2; (b) from about 15 to about 30 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 8 to about 12; (c) from about 7 to about 15 percent by weight of corn syrup solids having a dextrose equivalent in the range of from about 21 to about 30; and (d) from about 7 to about 15 percent by weight of a disaccharide, all of said percentages being based upon the total weight of said components (a), (b), (c) and (d); extruding the mixture to form a glassy matrix wherein the composition containing at least one volatile and/or labile component is encapsulated; adding the glassy matrix to a dough or batter containing the remaining ingredients of the food product; and baking the resultant mixture to form the baked food product.
Claim 57
Dependent Claim
197 words
A process for incorporation of at least one volatile and/or labile component into a baked food product, which process comprises: forming a mixture of a composition containing the at least one volatile and/or labile component with: (a) from about 50 to about 70 percent by weight of a succinyl modified starch derivative having a dextrose equivalent not greater than about 2; (b) from about 15 to about 30 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 8 to about 12; (c) from about 7 to about 15 percent by weight of corn syrup solids having a dextrose equivalent in the range of from about 21 to about 30; and (d) from about 7 to about 15 percent by weight of a disaccharide, all of said percentages being based upon the total weight of said components (a), (b), (c) and (d); extruding the mixture to form a glassy matrix wherein the composition containing at least one volatile and/or labile component is encapsulated; adding the glassy matrix to a dough or batter containing the remaining ingredients of the food product; and baking the resultant mixture to form the baked food product.
Claim 58
Dependent Claim
12 words
A cooked food product produced by a process according to claim 46.
Claim 59
Dependent Claim
12 words
A baked food product produced by a process according to claim 51.
Claim 60
Dependent Claim
12 words
A dough or batter containing a glassy matrix according to claim 27.
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