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US 9,005,688 B2Granted
Thermally stable high impact flavoring particles
AssigneeSymrise AG
InventorSven Siegel
Life of this patent
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Abstract
The present invention relates to inclusion products containing or consisting of one or a plurality of flavoring materials and a maltodextrin fraction. Moreover, a production process for said inclusion products is provided according to the invention. The invention further relates to maltodextrin fractions, in particular those that are suitable for preparing inclusion products according to the invention, and corresponding use of maltodextrin fractions according to the invention.
Claims20
A retrograded isolated maltodextrin fraction, wherein
- a) the isolated maltodextrin fraction is water-soluble to more than 95 wt. % at a temperature of 50-100° C. and 1013 hPa and a pH of 7, or
- b) a dispersion of 25 wt % of the isolated maltodextrin fraction in 75 wt. % water at pH 7, after retrogradation and storage at rest for 24 h at 5° C., has a viscosity of 10-500 mPas, wherein the viscosity is measured at 25° C., 1013 hPa with a plate-on-plate viscosimeter and a shear rate of 1000 s−1.
A retrograded maltodextrin fraction, obtained by a process comprising:
- (i) providing a maltodextrin fraction with a DE value of 7-14;
- (ii) preparing a 15-70 wt. % solution of the maltodextrin fraction in water at a temperature of 10-100° C. and a pH of 5-9;
- (iii) retrograding the maltodextrin fraction solution at a temperature from −5 through 30° C. for a period of 1-48 hours;
- and
- (iv) separating the retrograded maltodextrin fraction.
2 more elements
Dependencies are inferred from the claim text.