CA2363266A1 - New flavoured improver for baking applications - Google Patents
New flavoured improver for baking applications Download PDFInfo
- Publication number
- CA2363266A1 CA2363266A1 CA002363266A CA2363266A CA2363266A1 CA 2363266 A1 CA2363266 A1 CA 2363266A1 CA 002363266 A CA002363266 A CA 002363266A CA 2363266 A CA2363266 A CA 2363266A CA 2363266 A1 CA2363266 A1 CA 2363266A1
- Authority
- CA
- Canada
- Prior art keywords
- blend
- composition according
- emulsifier
- composition
- improver
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 239000000203 mixture Substances 0.000 claims abstract description 68
- 239000000126 substance Substances 0.000 claims abstract description 18
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 15
- 239000007957 coemulsifier Substances 0.000 claims abstract description 13
- 235000010037 flour treatment agent Nutrition 0.000 claims abstract description 7
- 239000011159 matrix material Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000000839 emulsion Substances 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 150000001720 carbohydrates Chemical class 0.000 claims description 7
- 235000014633 carbohydrates Nutrition 0.000 claims description 7
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 claims description 6
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 3
- 125000004432 carbon atom Chemical group C* 0.000 claims description 3
- 150000003626 triacylglycerols Chemical class 0.000 claims description 3
- 150000001298 alcohols Chemical class 0.000 claims description 2
- 239000008346 aqueous phase Substances 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 10
- 235000013312 flour Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 238000009472 formulation Methods 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 4
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical class CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 241001623264 Psilosetia pura Species 0.000 description 1
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000013270 controlled release Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 150000003903 lactic acid esters Chemical class 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- -1 polyoxoethylene Polymers 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000001587 sorbitan monostearate Substances 0.000 description 1
- 235000011076 sorbitan monostearate Nutrition 0.000 description 1
- 229940035048 sorbitan monostearate Drugs 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/80—Emulsions
Abstract
The present invention is related to a composition being a flavoured bread improver comprising an emulsifier, an encapsulated matrix and a co-emulsifier consisting of a blend of aroma chemicals having co-emulsifier properties.
The present invention is also related to a method for obtaining such composition and to baked products comprising it.
The present invention is also related to a method for obtaining such composition and to baked products comprising it.
Description
~ Office Van Malderen Bxl - 29 October 2001 P.PURA.12/CA
Flavoured Improver NET~1 FLAVOURED IMPROVER FOR BAKING APPLICATIONS
Field of the invention The present invention is related to a flavoured bread improver for the preparation of bakery products and to bakery products comprising said improver.
The present invention is also related to the preparation process of said flavoured bread improver.
Background of the invention and state of the art Baked bread products are made of the basic ingredients: flour (mostly wheat or rye flour), water, salt and yeast. Other types of flour (barley, oats, soy, sunflower, cassava and other). The process of baking is subject to a lot of variations due to external (temperature, humidity, handling) and internal (variations of flour and yeast quality) factors.
To obtain a more reliable production process and a constant end product the baker uses ingredients and additives. These products are mostly added as one coformulated product and are known as improvers. These improvers may contain emulsifiers and fats, enzymes, sugars, organic acids, minerals, polysaccharides and proteins. This includes products such as diacetyltartaric acid esters of monoglycerides, lactic acid ester of monoglycerides, monoglycerides, amylases, hemicellulases and pentosanases, oxidases, lipases, proteinases, glucose, fructose, sucrose, ascorbic acid, lactic acid, phosphates, sulphates, guar, locust bean gum, gluten, soy proteins.
Said list is not exhaustive and is presented as an illustration of a possible improver. A mixture of ingredients active in the preparation process of baked goods is called an improver as soon as it contains more than one class of active components mixed together as to optimise by a synergetic effect their performances in the baking process.
The improver can be formulated as a liquid, as a paste or more commonly as a powder. The powdered formulation contains the active ingredients as above-mentioned and usually a carrier substance. The carrier substance is added to the active ingredients in order to dilute them to the suitable concentration. The improver will be added by the baker in a concentration of 0.5 to 20%
to the flour.
The most currently used carrier substances are starch, wheat flour or soy flour. The powdered formulation of the improver is very stable, and easy to weigh and to store.
An example of a known improver composition for baking applications is a blend of mono-, di- and triglycerides encapsulated in a mixture of proteins and carbohydrates. In this composition, a co-emulsifier like lecithin or tween is needed to stabilise the emulsion and to ensure optimal activity of the monoglycerides in the final baking application.
Until now, a flavouring composition had to be added on top of above described composition comprising necessarily said co-emulsifier.
The document US-4,424,135 describes an emulsifier system for the tertiary recovering of oil.
Flavoured Improver NET~1 FLAVOURED IMPROVER FOR BAKING APPLICATIONS
Field of the invention The present invention is related to a flavoured bread improver for the preparation of bakery products and to bakery products comprising said improver.
The present invention is also related to the preparation process of said flavoured bread improver.
Background of the invention and state of the art Baked bread products are made of the basic ingredients: flour (mostly wheat or rye flour), water, salt and yeast. Other types of flour (barley, oats, soy, sunflower, cassava and other). The process of baking is subject to a lot of variations due to external (temperature, humidity, handling) and internal (variations of flour and yeast quality) factors.
To obtain a more reliable production process and a constant end product the baker uses ingredients and additives. These products are mostly added as one coformulated product and are known as improvers. These improvers may contain emulsifiers and fats, enzymes, sugars, organic acids, minerals, polysaccharides and proteins. This includes products such as diacetyltartaric acid esters of monoglycerides, lactic acid ester of monoglycerides, monoglycerides, amylases, hemicellulases and pentosanases, oxidases, lipases, proteinases, glucose, fructose, sucrose, ascorbic acid, lactic acid, phosphates, sulphates, guar, locust bean gum, gluten, soy proteins.
Said list is not exhaustive and is presented as an illustration of a possible improver. A mixture of ingredients active in the preparation process of baked goods is called an improver as soon as it contains more than one class of active components mixed together as to optimise by a synergetic effect their performances in the baking process.
The improver can be formulated as a liquid, as a paste or more commonly as a powder. The powdered formulation contains the active ingredients as above-mentioned and usually a carrier substance. The carrier substance is added to the active ingredients in order to dilute them to the suitable concentration. The improver will be added by the baker in a concentration of 0.5 to 20%
to the flour.
The most currently used carrier substances are starch, wheat flour or soy flour. The powdered formulation of the improver is very stable, and easy to weigh and to store.
An example of a known improver composition for baking applications is a blend of mono-, di- and triglycerides encapsulated in a mixture of proteins and carbohydrates. In this composition, a co-emulsifier like lecithin or tween is needed to stabilise the emulsion and to ensure optimal activity of the monoglycerides in the final baking application.
Until now, a flavouring composition had to be added on top of above described composition comprising necessarily said co-emulsifier.
The document US-4,424,135 describes an emulsifier system for the tertiary recovering of oil.
Aims of the invention The present invention aims to provide a new flavoured bread improver composition that contains less active ingredients than the compositions of the state of the art while maintaining technical properties and organoleptic properties in a bakery product.
Summary of the invention The present invention is related to a flavoured bread improver comprising an emulsifier, an encapsulated matrix and a co-emulsifier consisting of a blend of aroma chemicals having co-emulsifier properties.
Preferably, said emulsifier is a blend of mono-, di- and triglycerides.
The blend of aroma chemicals used in the present invention is a blend of typical alcohol produced during yeast fermentation like iso-amylalcohol, iso-butanol, phenylalcohol (preferably in the proportion 1:5:1) or other alcohols containing more than 3 carbon atoms (and preferably less than 10 carbon atoms), possibly combined with minor aromatic components.
In the composition according to the invention, the encapsulated matrix is advantageously a mixture of proteins and carbohydrates suitable to encapsulate the emulsifier and the blend of aromas working as a co-emulsifier.
In the composition according to the invention, it is not necessary to add an usual co-emulsifier, like lecithin or an element selected from the group consisting of polyoxyethylene sorbitan monooleate and polyoxoethylene sorbitan monostearate.
The stabilisation of the emulsion is unexpectedly obtained by said blend of aroma chemicals that are unexpectedly adequate for obtaining a stabilisation of the emulsion and to insure advantageously the optimal activity of the monoglycerides in baking applications.
Furthermore, the composition according to the invention can be used as a powdered and flavoured improver with controlled release properties due to the encapsulation and the high melting point of the monoglycerides.
Another aspect of the present invention is related to a powder formulation of the improver according to the invention (possibly combined with carriers or other active ingredients) by spray-drying of a stable emulsion comprising the improver composition according to the invention, and to a baked product comprising said powder formulation or said improver composition with other known usual food ingredients.
It has also been observed that the baked products show improved flavour retention, because the blend of aroma chemicals is stabilised within the encapsulated solidified monoglycerides in the improver composition according to the invention.
Preferably, the improved flavouring composition according to the invention is obtained by the following method:
- emulsifiers, being preferably monoglycerides or a blend as above-described, are heated until they are melted, - the proteins and carbohydrates are mixed in an aqueous phase to form an aqueous solution, - a blend of aroma chemicals is added to the emulsifiers just before the addition of said aqueous solution of proteins and carbohydrates, - a final emulsion is obtained by passing said blend through an homogeniser, a stable emulsion being thus formed, - this emulsion is then possibly spray-dried, resulting in a stable encapsulated flavoured composition.
Said spray-dried composition can then be added to usual ingredients of baked products and its 5 activity in the baking tests is comparable to the one of the compositions with normal co-emulsifiers. However, the retention of the flavour in the baked product is improved compared to an on top addition of a flavour as proposed in the state of the art.
Another aspect of the present invention is the use of said blend of aroma chemicals as an emulsifier, preferably in a bread improver composition.
The present invention will be described in details in the following non-limiting examples.
Examples Example 1 A normal emulsifying system (or composition) with lecithin as co-emulsifier is compared with the new composition according to the invention comprising a blend of aroma chemicals as co-emulsifier.
The composition of the blend of chemicals (ACl) is iso-butanol, iso-amylalcohol and phenylalcohol in the proportion 1:5:1.
This flavour simulates a typical yeast sponge flavour.
Composition:
Normal form Flavoured form Monoglycerides 20 20 Lecithin 10 Flavour AC1 10 Water 50 50 Ca-caseinates 2.5 2.5 Maltodextrines 17.5 17.5 The monoglycerides were heated to 80 oC
(liquid). The water with the proteins and the maltodextrines were also heated to 80 oC
This mixture was then passed through a homogeniser at 150 bar inlet pressure. In both cases a stable and very fine emulsion was obtained.
This emulsion was dried in a spray drier with inlet temperature of 170 oC and outlet of 90 oC. In both cases a fine powder was obtained.
The following baking tests were performed.
T____-I L..
Very comparable activity is found in both compositions. Due to better retention and stability of the flavour, only 70% of the flavour was needed compared to the on top addition of the flavour on the normal emulsifier system.
Baking trials Different dosages are tested: only a minor difference is obtained in the baking trials at 100 g/100 kg flour.
Blanc Normal Flavoured + 11% + 8%
Flavour retention 0.035% of flavour on top of normal formulation 50 g (0.01%), 100 g (0.02), 150 g (0.03), 200 g (0.04) .
The flavours were equal somewhere between 100 and 150 g of flavoured improver. This is in fact about 0.025% of flavour in the formulation. This means that only 70% of the usual concentration of flavour should be added.
Summary of the invention The present invention is related to a flavoured bread improver comprising an emulsifier, an encapsulated matrix and a co-emulsifier consisting of a blend of aroma chemicals having co-emulsifier properties.
Preferably, said emulsifier is a blend of mono-, di- and triglycerides.
The blend of aroma chemicals used in the present invention is a blend of typical alcohol produced during yeast fermentation like iso-amylalcohol, iso-butanol, phenylalcohol (preferably in the proportion 1:5:1) or other alcohols containing more than 3 carbon atoms (and preferably less than 10 carbon atoms), possibly combined with minor aromatic components.
In the composition according to the invention, the encapsulated matrix is advantageously a mixture of proteins and carbohydrates suitable to encapsulate the emulsifier and the blend of aromas working as a co-emulsifier.
In the composition according to the invention, it is not necessary to add an usual co-emulsifier, like lecithin or an element selected from the group consisting of polyoxyethylene sorbitan monooleate and polyoxoethylene sorbitan monostearate.
The stabilisation of the emulsion is unexpectedly obtained by said blend of aroma chemicals that are unexpectedly adequate for obtaining a stabilisation of the emulsion and to insure advantageously the optimal activity of the monoglycerides in baking applications.
Furthermore, the composition according to the invention can be used as a powdered and flavoured improver with controlled release properties due to the encapsulation and the high melting point of the monoglycerides.
Another aspect of the present invention is related to a powder formulation of the improver according to the invention (possibly combined with carriers or other active ingredients) by spray-drying of a stable emulsion comprising the improver composition according to the invention, and to a baked product comprising said powder formulation or said improver composition with other known usual food ingredients.
It has also been observed that the baked products show improved flavour retention, because the blend of aroma chemicals is stabilised within the encapsulated solidified monoglycerides in the improver composition according to the invention.
Preferably, the improved flavouring composition according to the invention is obtained by the following method:
- emulsifiers, being preferably monoglycerides or a blend as above-described, are heated until they are melted, - the proteins and carbohydrates are mixed in an aqueous phase to form an aqueous solution, - a blend of aroma chemicals is added to the emulsifiers just before the addition of said aqueous solution of proteins and carbohydrates, - a final emulsion is obtained by passing said blend through an homogeniser, a stable emulsion being thus formed, - this emulsion is then possibly spray-dried, resulting in a stable encapsulated flavoured composition.
Said spray-dried composition can then be added to usual ingredients of baked products and its 5 activity in the baking tests is comparable to the one of the compositions with normal co-emulsifiers. However, the retention of the flavour in the baked product is improved compared to an on top addition of a flavour as proposed in the state of the art.
Another aspect of the present invention is the use of said blend of aroma chemicals as an emulsifier, preferably in a bread improver composition.
The present invention will be described in details in the following non-limiting examples.
Examples Example 1 A normal emulsifying system (or composition) with lecithin as co-emulsifier is compared with the new composition according to the invention comprising a blend of aroma chemicals as co-emulsifier.
The composition of the blend of chemicals (ACl) is iso-butanol, iso-amylalcohol and phenylalcohol in the proportion 1:5:1.
This flavour simulates a typical yeast sponge flavour.
Composition:
Normal form Flavoured form Monoglycerides 20 20 Lecithin 10 Flavour AC1 10 Water 50 50 Ca-caseinates 2.5 2.5 Maltodextrines 17.5 17.5 The monoglycerides were heated to 80 oC
(liquid). The water with the proteins and the maltodextrines were also heated to 80 oC
This mixture was then passed through a homogeniser at 150 bar inlet pressure. In both cases a stable and very fine emulsion was obtained.
This emulsion was dried in a spray drier with inlet temperature of 170 oC and outlet of 90 oC. In both cases a fine powder was obtained.
The following baking tests were performed.
T____-I L..
Very comparable activity is found in both compositions. Due to better retention and stability of the flavour, only 70% of the flavour was needed compared to the on top addition of the flavour on the normal emulsifier system.
Baking trials Different dosages are tested: only a minor difference is obtained in the baking trials at 100 g/100 kg flour.
Blanc Normal Flavoured + 11% + 8%
Flavour retention 0.035% of flavour on top of normal formulation 50 g (0.01%), 100 g (0.02), 150 g (0.03), 200 g (0.04) .
The flavours were equal somewhere between 100 and 150 g of flavoured improver. This is in fact about 0.025% of flavour in the formulation. This means that only 70% of the usual concentration of flavour should be added.
Claims (10)
1. A composition being a flavoured bread improver comprising an emulsifier, an encapsulated matrix and a co-emulsifier consisting of a blend of aroma chemicals having co-emulsifier properties.
2. The composition according to the claim 1, wherein said emulsifier is a blend of mono-, di- and triglycerides.
3. The composition according to the claim 1 or 2, wherein the encapsulated matrix is a mixture of proteins and carbohydrates.
4. The composition according to any one of the preceding claims, wherein the blend of aroma chemicals consists of at least two chemicals selected from the group consisting of alcohols with more than 3 carbon atoms, possibly combined with minor aromatic components.
5. The composition according to the claim 4, wherein the blend of aroma chemicals consists of iso-amylalcohol, the iso-butanol and the phenylalcohol.
6. The composition according to any one of the preceding claims, which is an emulsion.
7. The composition according to any one of the preceding claims, which is a spray-dried composition.
8. A method for obtaining the composition according to any one of the preceding claims, comprising the steps of:
- heating emulsifiers until they are melted, - mixing proteins and carbohydrates in an aqueous phase to form an aqueous solution, - adding a blend of aroma chemicals to the emulsifiers before their addition to said aqueous solution of proteins and carbohydrates, - obtaining a final stable emulsion following a passing of said blend through an homogeniser, - possibly spray-drying the obtained emulsion, resulting in a stable encapsulated flavoured composition.
- heating emulsifiers until they are melted, - mixing proteins and carbohydrates in an aqueous phase to form an aqueous solution, - adding a blend of aroma chemicals to the emulsifiers before their addition to said aqueous solution of proteins and carbohydrates, - obtaining a final stable emulsion following a passing of said blend through an homogeniser, - possibly spray-drying the obtained emulsion, resulting in a stable encapsulated flavoured composition.
9. A baked product comprising the composition according to any one of the preceding claims.
10. Use of a blend of aroma chemicals as an emulsifier.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP00870274.8 | 2000-11-17 | ||
EP00870274A EP1206913A1 (en) | 2000-11-17 | 2000-11-17 | Flavoured bread improver |
Publications (1)
Publication Number | Publication Date |
---|---|
CA2363266A1 true CA2363266A1 (en) | 2002-05-17 |
Family
ID=8175856
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA002363266A Abandoned CA2363266A1 (en) | 2000-11-17 | 2001-11-15 | New flavoured improver for baking applications |
Country Status (3)
Country | Link |
---|---|
US (1) | US20020106439A1 (en) |
EP (1) | EP1206913A1 (en) |
CA (1) | CA2363266A1 (en) |
Families Citing this family (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE10262235B4 (en) | 2002-11-12 | 2010-05-12 | Kronotec Ag | Particle board, in particular floor panel or furniture panel, and method for its production |
US7617651B2 (en) | 2002-11-12 | 2009-11-17 | Kronotec Ag | Floor panel |
ATE395481T1 (en) | 2002-11-15 | 2008-05-15 | Flooring Technologies Ltd | DEVICE CONSISTS OF TWO BUILDING PLATES THAT CAN BE CONNECTED TO EACH OTHER AND AN INSERT FOR LOCKING THESE BUILDING PLATES |
DE10306118A1 (en) | 2003-02-14 | 2004-09-09 | Kronotec Ag | building board |
US7678425B2 (en) | 2003-03-06 | 2010-03-16 | Flooring Technologies Ltd. | Process for finishing a wooden board and wooden board produced by the process |
DE20304761U1 (en) | 2003-03-24 | 2004-04-08 | Kronotec Ag | Device for connecting building boards, in particular floor panels |
DE10341172B4 (en) | 2003-09-06 | 2009-07-23 | Kronotec Ag | Method for sealing a building board |
DE20315676U1 (en) | 2003-10-11 | 2003-12-11 | Kronotec Ag | Panel, especially floor panel |
EP1547467A1 (en) * | 2003-12-22 | 2005-06-29 | Puratos N.V. | Liquid leaven composition |
DE102004011931B4 (en) | 2004-03-11 | 2006-09-14 | Kronotec Ag | Insulation board made of a wood-material-binder fiber mixture |
US7854986B2 (en) | 2005-09-08 | 2010-12-21 | Flooring Technologies Ltd. | Building board and method for production |
DE102005042657B4 (en) | 2005-09-08 | 2010-12-30 | Kronotec Ag | Building board and method of manufacture |
DE102005042658B3 (en) | 2005-09-08 | 2007-03-01 | Kronotec Ag | Tongued and grooved board for flooring has at least one side surface and tongue and/or groove with decorative layer applied |
DE102005063034B4 (en) | 2005-12-29 | 2007-10-31 | Flooring Technologies Ltd. | Panel, in particular floor panel |
DE102006007976B4 (en) | 2006-02-21 | 2007-11-08 | Flooring Technologies Ltd. | Process for refining a building board |
EP4013230A1 (en) * | 2019-08-14 | 2022-06-22 | Givaudan SA | Method of extending bread shelf life |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4634598A (en) * | 1978-08-07 | 1987-01-06 | Nestec S. A. | Flavorant capsules |
US4424135A (en) * | 1979-11-21 | 1984-01-03 | The Standard Oil Company | Emulsifier system for the tertiary recovery of oil |
ES2012058B3 (en) * | 1986-02-07 | 1990-03-01 | Firmenich & Cie | PROCEDURE FOR FOOD AROMATIZATION. |
-
2000
- 2000-11-17 EP EP00870274A patent/EP1206913A1/en not_active Withdrawn
-
2001
- 2001-11-09 US US10/007,006 patent/US20020106439A1/en not_active Abandoned
- 2001-11-15 CA CA002363266A patent/CA2363266A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
US20020106439A1 (en) | 2002-08-08 |
EP1206913A1 (en) | 2002-05-22 |
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