HITTA DENNAUS UNUTRITION 20180042289A1 IN A HIT OUT THE ( 19) United States (12 ) Patent Application Publication (10 ) Pub. No. : US 2018/ 0042289 A1 WITTEVEEN (43 ) Pub . Date : Feb . 15 , 2018 (54 ) TOPICAL FLAVOURING COMPOSITIONS Publication Classification COMPRISING AND SODIUM (51 ) Int. Ci. OLEATE A23P 20 / 10 (2006 . 01) A23L 27 /00 (2006 . 01) (71 ) Applicant: Givaudan , S . A ., Vernier (CH ) (52 ) U . S . CI. CPC ...... A23P 20 / 11 ( 2016 .08 ) ; A23L 27 / 70 (72 ) Inventor : Frans WITTEVEEN , CM Leusden ( 2016 .08 ) ; A23V 2002 /00 (2013 . 01 ) ; A23V (NL ) 2250/ 188 (2013 . 01 ) (21 ) Appl. No. : 15 / 554, 149 ( 57 ) ABSTRACT (22 ) PCT Filed : Mar. 10, 2016 A method of applying to the surface of a comestible product ( 86 ) PCT No .: PCT/ EP2016 / 055115 a solid flavouring , comprising dispersion of the solid fla $ 371 ( C ) ( 1 ), vouring in a non - aqueous continuous medium in the pres ( 2 ) Date : ence of oleic acid and sodium oleate and its topical appli Aug . 28, 2017 cation to the product , the oleic acid and sodium oleate being ( 30 ) Foreign Application Priority Data present in the relative weight proportions of from 80 : 20 -54 : 46 . The method results in a very even flavouring distribution Mar. 10 , 2015 (GB ) ...... 1504045 .4 over the surface of the product. US 2018 / 0042289 A1 Feb . 15 , 2018

TOPICAL FLAVOURING COMPOSITIONS nutmeg , okra seed , papaya , parilla seed oil, COMPRISING OLEIC ACID AND SODIUM persimmon seed oil , pequi oil , pilli nut oil , pomegrate seed OLEATE oil , poppy seed oil, prune kernel seed oil , quinoa seed oil , [ 0001] This disclosure relates to the provision of flavours ramtil oil , , royle oil , sascha inchi oil , sapote oil , in seje oil, , taramira oil , , thistle oil , [ 0002 ] Many flavours are applied topically to comestible tigernut oil, tobacco seed oil , tomato seed oil, wheat germ products , such as foodstuffs , baked goods, etc . While many oil, medium chain glycerides (MCT ) , saturated fatty acids, are applied as solutions, there are many that have to be unsaturated fatty acids (mix of both ) and all edible animal applied as solids . These solid flavourings can be inherently fatty acids. solid , such as salt , or they can be powdered flavourings, such [0007 ] Oleic acid and sodium oleate are well -known items as spray -dried powders ( flavour compounds encapsulated in of commerce . The weight proportion of oleic aid to sodium an edible polymeric medium , such as starch ) . It is often oleate may be from 80 : 20 -54 :46 . Particular embodiments desirable that these be suspended in non -aqueous media , are 70 : 30 - 56 : 44 , more particularly 62 : 38 - 58 : 42 . such as edible oils , which are then applied to the comestible [ 0008 ] The overall proportion of oleic acid and sodium products by coating or spraying, prior to further treatment, oleate in a flavouring product as hereinabove described will such as baking . When a dispersion is freshly prepared , there naturally vary depending on use and application method , but is no problem . However, preparation of large quantities for it will typically be in the range of 01 % to 20 % by weight of use on a production line brings the problem that the solids the total weight of continuous medium , oleic acid / sodium may settle and the dispersion separate into two distinct oleate and solid flavouring, although particular effects may layers , making application to the products impossible . be achievable by working outside this range . The propor [ 0003 ] It has now been found that it is possible to keep tions of solid flavouring and continuous medium may also such solid flavourings in suspension for long periods , such be varied within wide limits . Typical non - limiting examples that there is no wastage of product and production can be are from 05 % to 50 % by weight of solid flavouring and from kept running for long periods without the necessity to stop 50 % to 95 % by weight of continuous medium . This is the for maintenance. There is therefore provided a method of range relevant to a flavouring product ready for use . It is also applying to the surface of a comestible product a solid possible to prepare the flavouring product as a concentrate , flavouring , comprising dispersion of the solid flavouring in which can be diluted ready for any use by adding sufficient a non - aqueous continuous medium in the presence of oleic continuous medium . A typical concentrate will comprise acid and sodium oleate and its topical application to the from 20 to 60 % by weight of continuous medium , with product , the oleic acid and sodium oleate being present in correspondingly higher proportions of solid flavouring and the relative weight proportions of from 80 : 20 - 54 :46 . oleic acid / sodium oleate, their relative proportions being [0004 ] There is additionally provided a topical flavouring those desired in the final product. product comprising a solid flavouring dispersed in a non [0009 ] The dispersion of solid flavouring in the continu aqueous continuous medium , which also contains of oleic ous medium may be performed by any convenient method , acid and sodium oleate in the relative weight proportions of typically stirring in ambient temperatures. from 80 :20 - 54 : 46 . [0010 ]. The resulting flavour dispersion may be applied to [0005 ] The solid flavouring may be any solid flavouring the comestible product by any convenient means, such as whose presence is desired on the surface of a comestible spraying, coating and dipping . product . Typical examples include , but are not limited to , [0011 ] The comestible product to which the flavour dis salt , spray -dried flavours sugar , artificial sweeteners (pow persion may be applied may be any comestible product on ders ) , maltodextrines, vegetable - , fruit pulp , citric acid , which a topical flavouring is required . Non - limiting malic acid , lactic acid , monosodium glutamate and taste examples include baked goods such as biscuits , cookies , enhancers . More than one such solid flavouring may be cakes and bread , snack foods such as chips and crisps , used . pretzels and crackers. [ 0006 ] The non -aqueous continuous medium may be any [0012 ] The method and product of the disclosure has the such edible medium suitable for application to a comestible advantage that the flavouring mixture remains stable for product by any convenient means, for example , spraying , some hours after mixing , and the result is a very uniform coating or dipping . A typical example is an edible oil, coating . This has the added advantage that any spray nozzles non - limiting examples of such oils including , are not blocked by settling solid material . , , oil , , sesame seed oil , [ 0013 ] The disclosure is further described with reference , oil, , , , to the following non - limiting examples, which describe butter oil, rice bran oil, , , , particular embodiments . All parts are by weight. oil , oil , , mongongo oil, oil , beech oil, , , cotton seed EXAMPLE 1 oil , oil, , egusi seed oil, buffalo gourd oil , bitter gourd oil, bottle gourd oil , butternut squash [0014 ] Determination of Appropriate Proportions of Oleic oil, acai oil, black seed oil , blackcurrant seed oil , borage Acid and Sodium Oleate . seed oil, evening prime rose oil , flaxseed oil , amaranth oil, [0015 ] Various proportions of oleic acid and sodium oleate apricot oil, apple seed oil, , , babassu oil , were combined in sunflower oil to determine which ratios ben oil , borneo nut oil , cape chestnut oil, carob pod were appropriate . What was desirable was a clear, homoge oil , cocoa oil , cocklebur oil, cohune oil , coriander seed oil, neous solution of the oleic acid / sodium oleate mixture in the date seed oil , dika oil , false flax oil , , kapok seed oil , oil . All mixtures of sodium oleate and oleic acid were added kenef seed oil , lallemantia seed oil, mafura oil, meadow - to the oil at 4 . 8 % by weight and agitated on a Brookfield foam seed oil , , mustard seed oil, niger seed oil, viscometer, spindles No. 62 and 63 @ 30rpm . US 2018 /0042289 A1 Feb . 15 , 2018

[0026 ] Such a concentrate may be suitably diluted with Oleic No Clear further oil to provide any desirable composition for any Mix Acid Oleate solution given application . 90 10 Negative 19 mPas by 20° C . 1. A method of applying to the surface of a comestible 80 20 Positive 75 mPas by 20° C . product a solid flavouring, comprising dispersion of the 30 Positive 103 mPas by 20° C . solid flavouring in a non -aqueous continuous medium in the 36 Positive 139 mPas by 20° C . 62 38 Positive 175 mPas by 20° C . presence of oleic acid and sodium oleate and its topical cmOAZAH 60 40 Positive 234 mPas by 20° C . application to the product, the weight ratio of oleic acid to 42 Positive 218 mPas by 20° C . sodium oleate being from 80 :20 -54 : 46 . 44 Positive 183 mPas by 20° C . 2 . The method according to claim 1 , in which the weight 46 Positive 189 mPas by 20° C . ratio of oleic acid to sodium oleate is from 70 : 30 - 56 : 44 . 48 Negative 20 mPas by 20° C . (lumps ) 3 . The method according to claim 1 , in which the overall unaOTNO 50 Negative Not possible proportion of oleic acid and sodium oleate in the flavouring product is in the range of 1 % to 20 % by weight of the total [0016 Homogeneous blends were readily possible weight of continuous medium , oleic acid / sodium oleate and between 80 : 20 and 54 : 46 oleic acid : sodium oleate , with solid flavouring . increasing , but workable viscosities. However , at 52 : 48 , 4 . The method according to claim 1 , in which the pro lumps were formed , and this became worse at 50 :50 and portions of solid flavouring and continuous medium are lower. from 5 % to 50 % by weight of solid flavouring and from 50 % [0017 ] The best result (clear solution plus higher, but to 95 % by weight of continuous medium . workable , viscosity was found at 60 : 40 . 5 . A topical flavouring product comprising a solid fla vouring dispersed in a non -aqueous continuous medium , EXAMPLE 2 which also contains oleic acid and sodium oleate in the [0018 ] Use on Crackers. relative weight proportions of from 80 : 20 -54 : 46 . [ 0019 ] A flavoured coating was prepared by blending 15 6 . The product according to claim 5 , in which the weight parts sunflower oil , 4 parts chorizo flavouring powder and 1 ratio of oleic acid to sodium oleate is from 70 :30 - 56 : 44 . part of a 60 :40 oleic acid : sodium oleate mixture . 7 . The product according to claim 5 , in which the overall [ 0020 ] The flavouring was applied to 80 parts crackers by proportion of oleic acid and sodium oleate in the product is rotating disc spray. Examination revealed that the distribu in the range of 1 % to 20 % by weight of the total weight of tion of flavouring was very uniform , even if the flavouring continuous medium , oleic acid /sodium oleate and solid composition had been allowed to stand for some hours. flavouring . [0021 ] In contrast , a flavouring composition , identical 8 . The product according to claim 5 , in which the pro except for the absence of the oleic acid : sodium oleate portions of solid flavouring and continuous medium are mixture, started to separate into layers within a minute of from 5 % to 50 % by weight of solid flavouring and from 50 % preparation and spraying produced a very uneven flavouring to 95 % by weight of continuous medium . distribution . Eventually the composition was completely 9 . A flavour concentrate capable of dilution to a product unsprayable . according to claim 5 , comprising from 20 to 60 % by weight of continuous medium , with correspondingly higher propor EXAMPLE 3 tions of solid flavouring and oleic acid / sodium oleate , their [0022 ] Preparation of Flavour Concentrate relative proportions being those desired in the final product . [ 0023] A concentrate was prepared by blending the fol 10 . The product according to claim 5 , in which the weight lowing components : ratio of oleic acid to sodium oleate is from 62 : 38 - 58 : 42 . [ 0024 ] 40 parts chorizo seasoning powder 11 . The method according to claim 1 , in which the weight [0025 ] 54. 7 parts sunflower oil 5 .3 parts 60 :40 oleic acid ratio of oleic acid to sodium oleate is from 62 : 38 - 58 : 42 . Na oleate mix * * * * *