SHELF STABLE SPRAY DRIED PARTICLES
A process for the preparation of shelf stable dry particles that include flavours or fragrances, in which an emulsion of the flavour or fragrance, an emulsifier of a natural extract containing saponins, water and a carbohydrate carrier system is spray-dried. Also provided are shelf stable dry particles and products containing them.
1 . A business method for providing a customer with a spray dried powder with a predetermined shelf life stability comprising:
a) preparing a series of samples of at least two emulsions wherein each emulsion comprises
i) a monomeric or polymeric emulsifier in an amount, by weight, from greater than 0% to about 6% of the total weight of the emulsion;
ii) a carbohydrate in an amount, by weight, from about 5% to about 55%, of the total weight of the emulsion wherein the carbohydrate has a different molecular eight distribution in each emulsion;
iii) an oxidizable flavor or fragrance in an amount, by weight, from about 5% to 60%, of the total weight of the emulsion; and
iv) water in an amount, by weight, from about 15 to 80% of total weight of the emulsion;
b) submitting the samples to a sensory shelf life stability test to determine the shelf life stability for each sample;
c) measuring or calculating the number average molecular weight of the carbohydrate and the emulsifier for each sample;
d) correlating the shelf life stability over time against the inverse of the number average molecular weight of the carbohydrates and the emulsifier for each sample;
e) selecting a carbohydrate having the number average molecular weight that correlates with a shelf life of 8 months or greater at 25° C.;
f) providing at least one product to a customer having a shelf life stability of greater than or equal to about S months or greater wherein the product comprises a spray dried powder with the selected carbohydrate.
2 . The process as recited in claim 1 wherein the shelf life of the powder is greater than about 1.2 months.
3 . The process as recited in claim 2 wherein the shelf life of the powder is form about 12 months to about 24 months.
4 . The process as recited in claim 3 where the shelf life of the powder is from about 12 months to about 18 months.
5 . The process as recited in claim 1 wherein the emulsifier comprises a natural extract comprising saponin provided in an amount, by dry weight, from about 0.06% to about 1% of the total weight of the dry powder.
6 . The process as recited in claim 5 wherein the emulsifier is provided in an amount, by dry weight, from about 0.06% to about 0.1% of the total weight of the dry powder.
7 . The process as recited in claim 1 wherein the flavor is a citrus flavor.
8 . The process as recited in claim 7 wherein the citrus flavor is orange.
9 . A product prepared according to claim 1 .
10 . An emulsion comprising:
a) an emulsifier in an amount, by weight, from greater than 0% to about 1% of the total weight of the emulsion wherein the emulsifier comprises a natural extract containing saponins;
b) a carbohydrate in an amount, by weight, from about 5 to about 55% of the total weight of the emulsion wherein the carbohydrate has a number average molecular weight of from 445 to about 687 g.mol −1 ;
c) an oxidizable flavor or fragrance in an amount, by weight, from about 5 to about 60% of the total weight of the emulsion; a
d) water in an amount, by weight, from 15 to 80% of the total weight of the emulsion; and
e) a polymeric emulsifier m an amount, by weight, not more than 10% of the total weight of the emulsion.
11 . The emulsion as recited in claim 10 where the emulsifier is provided in an amount, by weight, from about 0.06% to about 01%.
12 . The emulsion as recited in claim 11 wherein the emulsion is provided in an amount of about. 0.06%.
13 . The emulsion as recited in claim 10 wherein the flavor is provided in an amount, by weight, of from about 5% to about 30%.
14 . The emulsion as recited in claim 10 wherein the flavor is citrus flavor.
15 . The emulsion as recited in claim 14 where the flavor is orange.
16 . A dry particle comprising:
a) an emulsifier in an amount, by weight, from greater than 0% to about 1% of the total weight of the dry particle wherein the emulsifier comprises a natural extract containing saponins;
b) a carbohydrate in, an amount, by weight, from about 5 to about 55% of the total weight of the dry particle wherein the carbohydrate has a number average molecular weight of from 445 to about 687 g.mol −1 ;
c) an oxidizable flavor or fragrance in an amount, by weight, from about 5 to about 60 of the total weight of the dry particle; and
d) a polymeric emulsifier in an amount, by weight, not more than 10% of the total weight of the dry particle.
17 . The particle as recited in claim 16 wherein the emulsifier is provided in an amount, by weight, from about 0.06% about 0.1%.
18 . The particle as recited in claim 17 wherein the emulsifier is provided in an amount, by weight, of about 0.06%
19 . The particle as recited in claim 16 wherein the flavor is provided in an amount, by weight, of from about 5% to about 30%.
20 . The particle as recited in claim 16 wherein the flavor is citrus flavor.
21 . The particle as recited in claims 20 wherein the flavor is orange.
22 . The particle as recited in claim 16 wherein the powder has a shelf life of from about 8 months or greater at 25° C.
23 . The particle as recited in claim 22 wherein the powder has a shelf life of from about 12 months to about 24 months at 25° C.
24 . The particle as recited in claim 23 wherein the powder has a shelf life of from about 12 months to about 18 months at 25° C.
25 . A method of making a dried particle comprising
a) preparing an emulsion comprising:
i) an emulsifier in an amount, by weight, from greater than 0% to about 1% of the total weight of the emulsion wherein the emulsifier comprises a natural extract containing saponins;
ii) a carbohydrate in an amount, by weight, from about 5 to about 55% of the total weight of the emulsion wherein the carbohydrate has a number average molecular weight of from 445 to about 687 g.mol −1 ;
iii) an oxidizable flavor or fragrance in an amount, by weight, from about 5 to about 60% of the total weight of the emulsion; and
iv) a polymeric emulsifier in an amount, by weight, not more than 10% of the total weight of the emulsion,
b) drying the emulsion to obtain shelf stable dry particle.
26 . An emulsion prepared according to claim 25 .
27 . A particle prepared according to claim 25 .