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 dry particle comprising:
i) an emulsifier in an amount, by weight, from about 0.06% to about 1% of the total weight of the dry particle wherein the emulsifier comprises a natural extract containing saponins, with the saponins present in an amount of less than 0.5% by weight of the total weight of the dry particle;
ii) a carbohydrate in an amount, by weight, from about 15% to about 95% by weight of the total weight of the dry particle wherein the carbohydrate comprises a mixture of maltodextrins and sucrose and has a number average molecular weight of from 445 to about 687 g·mol-1, wherein the maltodextrins and the sucrose are present in a ratio in a range of from about 4:1 to about 2:1, wherein the carbohydrate has an apparent Dextrose Equivalent of at least 22.7;
iii) an oxidizable flavor or fragrance in an amount, by weight, from about 5% to about 75% by weight of the total weight of the dry particle; and
iv) a polymeric emulsifier, wherein the polymeric emulsifier is present in an amount, by weight, of not more than 10% of the total weight of the dry particle;
wherein the dry particle does not comprise an antioxidant; and
wherein the dry particle has a shelf life of at least 6 months at 25° C. when the dry particle is stored at 10-80% relative humidity, with the shelf life determined by a measurement of oxidation products of the oxidizable flavor or fragrance to determine an apparent diffusion coefficient of oxygen of the dry particle.
2. The dry particle of claim 1 comprising from about 0.06% to about 0.1% emulsifier.
3. The dry particle of claim 1 comprising about 0.06% emulsifier.
4. The dry particle of claim 1 wherein the flavor is citrus flavor.
5. The dry particle of claim 4 wherein the citrus flavor is orange.
6. The dry particle of claim 1 wherein the particle has a shelf life of at least 8 months at 25° C.
7. The dry particle of claim 6 wherein the particle has a shelf life of from about 12 months to about 24 months at 25° C.
8. The dry particle of claim 6 wherein the particle has a shelf life of from about 12 months to about 18 months at 25° C.
9. A dry particle prepared by a method 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, with the saponins present in an amount, by dry weight, of from about 0.06% to about 0.1% of the total weight of the dry particle;
ii) a carbohydrate in an amount, by weight, from about 5 to about 55% of the total weight of the emulsion wherein the carbohydrate comprises a mixture of maltodextrins and sucrose and has a number average molecular weight of from 445 to about 687 g·mol-1, wherein the maltodextrins and the sucrose are present in a ratio in a range of from about 4:1 to about 2:1;
iii) an oxidizable citrus flavor in an amount, by weight, from about 5 to about 60% of the total weight of the emulsion; and
iv) a polymeric emulsifier, wherein the polymeric emulsifier is present in an amount, by weight, not more than 10% of the total weight of the emulsion, and
b) drying the emulsion to obtain the dry particle, wherein the dry particle has a shelf life of at least 6 months at 25° C. when the dry particle is stored at 10-80% relative humidity, with the shelf life determined by a measurement of oxidation products of the oxidizable flavor or fragrance to determine an apparent diffusion coefficient of oxygen of the dry particle wherein the dry particle comprises:
i) an emulsifier in an amount, by weight, from about 0.06% to about 1% of the total weight of the dry particle wherein the emulsifier comprises a natural extract containing saponins, with the saponins present in an amount of less than 0.5% by weight of the total weight of the dry particle;
ii) a carbohydrate in an amount, by weight, from about 15% to about 95% by weight of the total weight of the dry particle wherein the carbohydrate comprises a mixture of maltodextrins and sucrose and has a number average molecular weight of from 445 to about 687 g·mol-1, wherein the carbohydrate has an apparent Dextrose Equivalent of at least 22.7;
iii) an oxidizable flavor or fragrance in an amount, by weight, from about 5% to about 75% by weight of the total weight of the dry particle; and
iv) a polymeric emulsifier in an amount, by weight, of not more than 10% of the total weight of the dry particle;
wherein the dry particle does not comprise an antioxidant; and
wherein the dry particle has a shelf life of at least 6 months at 25° C. when the dry particle is stored at 10-80% relative humidity, with the shelf life determined by a measurement of oxidation products of the oxidizable flavor or fragrance to determine an apparent diffusion coefficient of oxygen of the dry particle.
10. The dry particle of claim 9 comprising from about 0.06% to about 0.1% emulsifier.
11. The dry particle of claim 9 comprising about 0.06% emulsifier.
12. The dry particle of claim 9 wherein the flavor is citrus flavor.
13. The dry particle of claim 12 wherein the citrus flavor is orange.
14. The dry particle of claim 9 wherein the particle has a shelf life of at least 8 months at 25° C.
15. The dry particle of claim 14 wherein the particle has a shelf life of from about 12 months to about 24 months at 25° C.
16. The dry particle of claim 14 wherein the particle has a shelf life of from about 12 months to about 18 months at 25° C.