WO2007112501A1

WO2007112501A1 - Potentiation of food additives

Info

Publication number: WO2007112501A1
Application number: PCT/AU2007/000431
Authority: WO
Inventors: Michael Patane
Original assignee: Protech Research Pty Ltd
Current assignee: Protech Research Pty Ltd
Priority date: 2006-03-31
Filing date: 2007-04-02
Publication date: 2007-10-11
Anticipated expiration: 2008-09-30

Abstract

A food product including a salt for potentiating a sensory component of the food product, the salt being formed of particles that have been selected for at least one common characteristic so that substantially all of the particles have the same characteristic.

Description

Potentiation of food additives

Field of the Invention

The invention relates to providing, enhancing and potentiating food flavour, especially flavour for dry processed foods, snackfoods and blended foods.

Background of the Invention

Sodium chloride, common salt, table salt or sea salt is an ingredient that is used in the manufacture of food products, especially processed foods including baked, extruded, . fried or dried snack foods such as chips, pretzels extruded or expanded snacks and the like.

Salt is provided for manufacture of food products in a variety of particle sizes ranging from 250 μrn to greater than 900 μm. Notably, although the salt used in manufacture is considered to be refined, and may be referred to according to a particular particle size, generally speaking, most refined salts have much heterogeneity with respect to size, shape, lattice structure, surface to volume ratios and dissolution rates of salt particles.

Much of the current research into the use of salt in food technology has been directed towards providing products containing reduced amounts of sodium. Some approaches have been to provide novel formulations of salt that have reduced bulk densities. See for example US patent no. 5098724 which discusses reducing the bulk density of table salt (about i .24g/cc) to about 0,81g/cc and then combining salt w^'rth a binder. Other approaches have been to substitute sodium chloride for other salts, such as potassium chloride, calcium chloride, magnesium chloride, calcium sulphate, magnesium sulphate (see for example US patent application no. 2004/0047976) with or without the additions of nucleotides, MSG and hydrolysed vegetable protein extract to enhance flavour perception.

Summary of the invention

In certain embodiments there is provided a food product including: - a salt for potentiating a sensory property of a component of the food product;

the salt consisting of particles that have been selected for at least one common characteristic so that substantially ail of the selected particles have the same characteristic.

In other embodiments there is provided a composition for use as a food additive or food ingredient including:

- an agent for providing a sensory property to a food; or for stimulating a sensory enhancement

- a salt for potentiating the sensory property provided by the agent;

the salt consisting of particles that have been selected for at least one common characteristic so that substantially all of the selected particles have the same characteristic.

Typically, the characteristic that is selected for provides for substantially all of the salt particles to dissolve before the component or agent is dissolved, when the food product or composition is contacted with an aqueous solvent such as saliva. Otherwise the characteristic that is selected for provides for substantially all of the salt particles to dissolve before the component or agent is released from the food product ("components" and "agents" including food additives such as a flavouring component) when the food product or composition is processed in an aqueous solvent such as saliva in conditions analogous to mastication.

In other embodiments there is provided a food product including:

- salt particles for potentiating a sensory property of a component of the food product,

wherein the salt particles are selected so that the particles are dissolved before the component is dissolved when the food product is contacted with aqueous solvent. In other embodiments there is provided a composition for use as a food additive or food ingredient including:

- an agent for providing a sensory property to a food;

- a salt for potentiating said sensory property provided by the agent;

wherein the salt particles are selected so that the particles are dissolved before the agent is dissolved when the composition is contacted with an aqueous solvent.

The aqueous solvent is typically saliva or a solvent containing molecules that have a similar dipole moment or electrical property as the molecules of saliva that cause dissolution of salt particles.

Detailed description of the embodiments

In the course of studying how flavour profiles of various foods, particularly snackfoods might bθ modified or augmented, the inventor found that the impact of additives or endogenous food compounds including flavours, herbs and spices relating to taste can be potentiated, promoted or enhanced by initiating, priming, sensitising, or otherwise stimulating taste buds, ion channels and other sensory organs of the tongue and mouth before additives or endogenous compounds are dissolved in saliva during consumption or otherwise when released from food during mastication.

Further the inventor found that taste buds and other sensory organs of the tongue and mouth can be primed by exposing the taste buds to a readily available salt solution, i.e. a solution of salt wherein the solvent is saliva, before endogenous food compounds or additives such as flavours, herbs and spices, protein derivatives or sugars are dissolved or released from the food during consumption of that food.

In more detail, the inventor has recognised that the key to modifying or augmenting flavour profiles of foods is to ensure that any salt provided to the food is selected so that substantially all particles provided on a morsel of a food to the mouth for consumption are dissolved in mouth saliva before components such as flavours, herbs and spices, sugars_h protein derivatives or other components of food having organoleptic properties are dissolved or released in the mouth.

The invention is in contrast to current processes for manufacture of processed foods, and in particular snack foods such as potato, wheat, tapioca, pea, soy and corn -based crisps or snacks, extruded and baked snacks and the like, wherein salt is provided during processing, with or without a food additive, without particular regard as to the homogeneity of the added salt particles and therefore without regard as to the solubility of these particles in saliva.

In certain embodiments there is provided a food product including:

- a salt for potentiating a sensory property of a component of the food product;

the salt consisting of, or in other words being formed of particles that have been selected for at least one common characteristic so that substantially all of the particles have the same characteristic.

Also provided is a composition for use as a food additive or food ingredient including:

- an agent for providing a sensory property to a food;

- a salt for potentiating the sensory property provided by the agent;

In these embodiments, the characteristic that is selected for provides for substantially all of the salt particles to be dissolved before the component or agent is dissolved or released when the food product, additive or ingredient is contacted with saliva.

In the above embodiments, the characteristic that is selected for provides for substantially all of the salt particles to dissolve in less than about 30 seconds after contact of the food product with an aqueous solvent such as saliva or like solvent. The inventor has found that this is generally the amount of time that is required for dissolution or release of a component (such as a sugar, protein or a derivative, starch, fat, maltodextrin and volatile and non volatile organic compounds) from a food product when the food product is consumed in the mouth in a typical saliva volume of about

500μL

By ensuring that substantially all particles of salt added to a food during processing are dissolved in an initial phase of a chewing cycle, the inventor has been able to modify and augment existing flavour profiles of these food products. In particular, a flavour profile provided to a food product can be more precisely controlled throughout the consumption of successive morsels of food, and without accumulation of any one component provided to the food that has an organoleptic property that might otherwise mask or distort the intended flavour profile. This permits an intended flavour profile to be more precisely delivered in each chewing cycle.

One particular advantage of the invention that stems from the sensitisation or priming of taste buds or other sensory organs of the mouth and tongue, including selected ion channels is that the amount and type of additives such as sugars, herbs and spices and flavours, that would otherwise be required to flavour the food product can be reduced.

It will be understood that although substantially all of the selected salt particles have the at least one common characteristic,, there may be some salt particles in the food product, additive or ingredient that do not have this characteristic. For example, where particles are selected fro a particular size (say 6 micron), there may be some particles of the food product, additive or ingredient that do not have this size. These particles may be present in trace or residue amounts. In the circumstances, they are generally not selected for and they are generally unintentionally incorporated during selection or processing for the at least one common characteristic.

In certain embodiments, the more homogeneous the salt particles are with respect to at least one common characteristic, the better the capacity of the salt to potentiate the component of the food product Typically at least about 90%, preferably at least about 95%, more preferably at least about 99%, of the salt particles have at least one common characteristic.

Typically the characteristic that is selected for is particle size. That is, the salt particles are selected so that substantially all of the particles have a common size. Typicalty the particles have a size that is less than about 50 μm. Smaller sizes are preferred, for example a particle size from about 0,5 to 50 μm or from about 5 and 20 μm. In some embodiments, the size may be in the order of 2, 4 6, 8, 10, 12, 14, 16 μm. In certain embodiments, the particle size is about 6 μm.

One advantage of smaller sized salt particles is that less salt is required to obtain potentiation of components of a food product having sensory properties. Accordingly, a low salt food product having a precisely controlled flavour profile can be produced. This has obvious marketing benefits, health benefits and economic benefits in the context of manufacturing costs.

Another advantage is that the smaller sized salt particles are more likely to adhere when applied to a snack food than larger particles. Accordingly, there is less wastage of salt. Another advantage is that the smaller sized salt particles can be applied evenly and be more accurately distributed to a food product by a spray oil application, as described further below. Such an application may include the use of an ultrasonic atomizer nozzle.

Another characteristic that may be selected for is the surface area to volume ratio of the particle. Typically a greater surface area to volume is preferred.

A further. characteristic that may be selected for is the lattice structure of the particles. Particles having a regular, non porous lattice structure that defines a regular or otherwise uniform shape are preferred. A lattice structure that defines a particle having a pyramid or tomahawk shape or a round shape or rectangular shape as in the case. of sodium chloride is particularly preferred to reduce the incidence of compression or caking. Non clustered particles are also preferred for ease of flow and application onto snacks. It is particularly preferred that the salt particles have more than one common characteristic. In these embodiments, the salt particles may have the same size, shape, surface to volume ratio and lattice structure.

Another characteristic that may be selected for¹ is the time required for dissolution of the particle in a defined volume of defined solution (herein "dissolution time"). More specifically, the particles may be selected so that each particle dissolves in a given volume or amount of solution, typically saliva, in substantially the same period of time.

In these embodiments, the particles may be heterogeneous with respect to physical characteristics such as size, shape, lattice structures, surface to volume ratio. They are selected so that each particle has substantially the same dissolution time.

In certain embodiments, the dissolution time of the salt particles is generally less than about 30 seconds. Preferably the dissolution time is less than 10 seconds, for example, 5, 6, 7, 8 or 9 seconds. Shorter dissolution times, ie. less than 5 seconds are also suitable.

The salt particles may be selected for by a number of approaches. In one embodiment, the salt particles are obtained by a granulation or micronization process in which crude or refined salt is further processed to form salt particles, so that substantially all of the formed salt particles formed have the same characteristic. In another embodiment, the salt particles are obtained by a crystallisation process which involves crystallisation of a solution of salt to form particles having the same characteristic. In other embodiments, the salt particles are obtained by a combination of crystallisation of a solution of salt or evaporative drying and a post-granulation or micronizaUon process to obtain salt particles having a pre-defined common characteristic. The particles obtained by any one of these processes may then be selected for one or more of size, shape, lattice structure and time required for dissolution of the particle in a defined volume αf defined solution.

It will be understood that the component of the food product that is potentiated by the salt may be endogenous in the raw material from which the food product is derived. For example the component may be a sugar, protein, starch, fat, maltodextrin, volatile or a non volatile organic compounds. Alternatively, the component may be a food addition or supplement for modifying a sensory property of the food product Examples of these latter components include sugars, spices, herbs, protein derivatives and flavours. In certain embodiments, one or more of the latter components may be provided in the form of particles that have been selected for at least one common characteristic so that substantially all of the particles have the same characteristic. For example, the particles may be selected according to one or more of size, surface area to volume ratio and lattice structure. In preferred embodiments, the particle size that is selected for may be less than about 50 μm. Smaller sizes are preferred, for example a particle size from about 0.5 to 50 μm or from about 5 and 20 μm. In some embodiments, the size may be in the order of 2, 4, 6, 8, 10, 12, 14, 16 μm. In certain embodiments, the particle size is about 6 μm,

Further, the salt for potentiating a sensory property of the component and the component may be selected to for one or more of the same size, surface area to volume ratio and lattice structure,

In certain embodiments, and particularly related to snackfoods, the food product, additive or ingredient may further include citric acid. In particular, the inventor has found that the inclusion of citric acid in or on a food product, additive or ingredient of the invention effectively enhances the perception of salt. Therefore, where citric acid is added to the food product, additive or ingredient of the invention, the amount of salt that would otherwise be^' required (i.e_* where citric acid has not added) may be reduced.

In more detail,. food products such as snack foods typically have between 1 .5 to 2.0% w/w added salt by weight of chip. Typically 2% is added. The inventor has found that if citric acid is added to the food product, additive or ingredient of the invention, the amount of salt that would normally be added to the food product (i.e where citric acid is not used) can be reduced by about 35%. For example, where 2% w/w added salt by weight of chip would normally be added (i,θ without addition of citric acid), the level of added salt with citric acid may be expressed as 2 x 0-65=1.3% w/w based on chip weight. In certain embodiments, the amount of citric acid that is added is as required to reduce the amount of added salt by 35% w/w added salt by weight of chip. The citric acid may be provided in an amount of from 0.005 to 0.01% (w/w) of the food product. Citric acid may be used at between 0,5 to 1 % w/w of the addition of the salt (at the reduced level).

in one example the taste sensation typically provided by an amount of salt of 2.0% w/w can be achieved by using as little as 1.3% w/w salt combined with .01% w/w citric acid.

In certain embodiments, the citric acid consists of, or otherwise is formed from citric acid particles that have been selected for at least one common characteristic, so that substantially all of the particles of citric acid have the same characteristic. Typically the citric acid consists of particles that are selected to have a size range of from 2 to 20 μm. In some embodiments, the size may be in the order of 2, 4, 6, 8, 10, 12, 14, 16 μm. In certain embodiments, the particle size is about 6 μm.

Typically the citric acid particles and the salt particles of the food product, additive or ingredient of the invention are selected for the same characteristic. In other words, the citric acid and salt particles may have one or more of the same size, lattice structure and surface area to volume ratio. Where the citric acid and salt particles have the same size, the citric acid may be included or incorporated in the food product, additive or ingredient of the invention either by mixing and micronizing to a selected size (for example 6 micron) or by co-crystallisation with the salt particles.

In certain embodiments malic acid, tartaric acid or acetic acid may be used together with citric acid. Alternatively, these acids may be used as a substitute for citric acid for this purpose. The amounts to be used may be determined having regard to the acidity of these acids as compared with citric acid.

In certain embodiment the citric acid is provided on the food product, additive or ingredient of the invention in the form of a composition; i.e. a composition containing citric acid (or salt thereof) together with something other than sodium chloride. For example potassium chloride, magnesium chloride, calcium chloride, MSG, nucleotides or vegetable proteins could be added. Accordingly, in one embodiment there is provided a food product, such as a potato chip or crisp, an extruded, expanded or baked snack, the product including:

- salt being provided on the food product in an amount of about 1.3% or less per weight of product;

- citric acid being provided on the food product in an amount of about 0.01 % or less per weight of product;

wherein the salt consists of particles that have been selected for a size range of about 6μm.

The citric acid may have a particle size of about 6μm.

In certain embodiments, the salt and citric acid are combined by mixing and micronizing or co crystallising to have them in intimate contact so that they both dissolve at the same rate. As an alternative to co crystallising, the citric could be milled to the same particle size and just blended.

In another embodiment there is provided a composition including:

- salt consisting of, or in other words being formed from particles that have been selected for at least one common characteristic so that substantially all of the selected particles have the same characteristic;

- an acid of the same particle size as the salt particles in an amount of a ratio of about 1 :100 acid to salt, said acid to provide an enhanced salt perception.

In one embodiment there is provided a food product including:

- salt for potentiating a sensory component of a food product;

- citric acid in an amount of a ratio of about 1:100 acid to salt, said acid to provide an enhanced salt perception. In another embodiment there is provided a food additive or ingredient including:

- an agent for providing a sensory property to a food;

- a salt for potentiating the sensory property provided by the agent; and

- citric acid in an amount of a ratio of about 1 :100 acid to salt, said acid to provide an enhance salt perception.

Typically, the food product in accordance with the invention is a processed food, and more particular a dry processed food, In certain embodiments, the food product is a snack food, for example a dry food that has been produced by a baking, extrusion, dehydration or frying process. Chips, crisps, extruded or expanded snacks and pretzels are examples of a snack food. The food product may be a crisp or chip produced from whole potatoes and washed, peeled, sliced, washed, blanched, dewatered, fried, deoiled and flavoured prior to packaging or produced from farinaceous matter including farinaceous vegetables matter such as can be derived from potatoes, rice, wheat, tapioca, corn, pea and like starch containing vegetables which are combined, moulded, fried, deoiled and flavoured prior to packaging .

Other food products are contemplated including blended foods, such as dry soup, sauces and gravy powders.

The food product may be other than a savoury food. For example, the food product may be a confectionary or a macro -snack such as an energy bar.

In a further embodiment there is provided a process for applying a composition such as a food additive or ingredient of the invention to a food product. The process includes the steps of:

a) providing a composition for use as a food additive or food ingredient including:

- an agent for providing a sensory property to a food; - a salt for potentiating the sensory property provided by the agent;

the salt consisting of particles that have been selected for at least one common characteristic so that substantially all of the selected salt particles have the same characteristic;

b) combining the composition with an oil to form a dispersion of the composition in the oil;

c) spraying the dispersion on to a food product.

In certain embodiments, the dispersion also includes citric acid in an amount of a ratio of about 1 :100 acid to salt, the acid for providing an enhanced salt perception. The citric acid may be formed from particles that have been selected for at least one common characteristic so that substantially all of the citric acid particles have the same characteristic, The salt particles and citric acid particles may have the same common characteristic. For example they may have the same size, surface area to volume ratio.

in a further embodiment there is provided a process for applying a salt to a food product. The process includes the steps of:

a) providing a salt for potentiating a sensory property of a component of a food product, the salt consisting of, or in other words being formed from particles that have been selected for at least one common characteristic so that substantially all of the selected salt particles have the same characteristic;

b) combining the salt with an oil to form a dispersion of the salt in the oil;

c) spraying the dispersion on to a food product.

In certain embodiments, the dispersion also includes citric acid in an amount of a ratio. of about 1 :100 acid to salt, the acid for providing an enhanced salt perception. The citric acid may be formed from particles that have been selected for at least one common characteristic so that substantially all of the citric acid particles have the same characteristic, The salt particles and citric acid particles may have the same common characteristic. For example they may have the same size, surface area to volume ratio.

In these embodiments, the salt may be added as a 6 micron screened powder to the oil-

In more detail, the process may involve preparing 500ml of spray oil from the selection of canola, sunflower or palm oils and heating the respective oil above its apparent phase transition point to a temperature ranging from 45C to 7OC, The most efficient temperature to achieve acceptable flowability approaches a temperature of 60C- The viscosity comparisons of oil and oil containing salt and citric acid at the defined levels al 6OC, provides for a visually similar viscosity product however a 50% differential in viscosity does exist as identified by capillary viscosity measurement in 10 ml volumes identifying a 48 second flow for the oil and a 1 min 20 sec flow for the oil and citric acid combination.

A volume of SOOmI oil is capable of treating 25 kg of potato crisps at an oil addition rate of 2% w/w. The micronised or co crystallised salt and citric acid (100:1 ratio) is then added to the oil at a combined weight of 325g under agitation using a bench top stirrer with blade impeller maintained at a temperature of 6OC which represents a 35% w/w reduced level of salt based on crisp weight (a reduction from 2% w/w to 1.35% w/w). The salt / citric acid is slowly added to a stirred oil suspension at a temperature maintained at 6OC. The revised salt / citric acid in oil is then added to the crisp using an PNR air aspirated ultrasonic nozzle (model MAL0800B1 ) at 0.5-2 bar liquid pressure with an oil / liquid flow of 0.18L /Min flow and air capacity of 2.7 Ncm/h. The ultrasonic nozzle provides for a variation in feed pressures and flow rates with regulation for particulate matter in the spray cone to avoid lumping thereby providing an even flow and distribution of the salt.

Air is supplied by a compressor with the oil feed supplied by a positive .displacement pump, the air pressure is typically at a ratio of 3: 1 with the oil feed flow, ie liquid feed provides a pressure of 14-28 psi and air is injected at 45-90 psi. The composition of salt and citric acid may be combined with the oil in an amount of about 5 to 65 % by weight of the oil, (500rnl of oil and 325g of salt / citric acid (i.e 322 gm of salt and 3 gm of citric acid) this represents a 35% reduction in salt addition.

The oil may be a monosaturated oil or polyunsaturated oil or blended with a proportion of saturated oils.

The dispersion of the composition in the oil is typically formed by agitating the oil/composition combination under conditions to maintain a homogenous dispersion, ideally at a temperature between 45 and 70^DC.

The spray droplets applied to the food product may be in the range of about 20 to 50 μ.M, typically 35 micron at the defined pressures and flow rates.

Typically the whole of the surface of the food product is sprayed with the dispersion, forming a dispersion of the composition which may include further addition of sugars, flavours salts and acids of a defined particle size to enhance, promote or potentiate flavour.

Claims

1. A food product including:

the salt being formed of particles that have been selected for at least one common characteristic so that substantially all of the particles have the same characteristic.

2. The product according to claim 1 wherein substantially all of the particles have the same size,

3. The product according to claim 2 wherein the particle size is between about 0,5 to 50 μm.

4. The product according to claim 3 wherein the particle size is 6 μm.

5. The product according to claim 1 wherein substantially all of the particles have the same lattice structure.

6, The product according to claim 1 wherein substantially all of the particles have the same surface area to volume ratio,

7. The product according to claim 1 wherein substantially all of the particles have the same dissolution time.

8. The product according to claim 1 further including an agent for providing a sensory property to the food product.

9. The product according to claim 8 wherein the agent is selected from the group consisting of flavours, herbs, spices, sugars and proteins or derivatives thereof.

10. The product according to claim 1 further including citric acid in an amount of about 0.005 to 0.01% (w/w) of the product.

11 , The product according to claim 10 wherein the citric acid has a particle size of about 6 μrn.

12. The product according to any one of the preceding claims wherein the product is selected from the group consisting of a chip, crisp, extruded or expanded snack food,

13. A food additive or food ingredient including:

- an agent for providing a sensory property to a food;

- a salt for potentiating the sensory property provided by the agent;

14. The additive or ingredient according to claim 13 wherein substantially all of the salt particles have the same size.

15. The additive or ingredient according to claim 14 wherein the salt particle size is between about 0.5 to 50 μm.

16. The additive or ingredient according to claim 15 wherein the particle size is 6 μm,

17. The additive or ingredient according to claim 13 wherein substantially all of the salt particles have the same lattice structure.

,

18. The additive or ingredient according to claim 13 wherein substantially all of the salt particles have the same surface area to volume ratio.

19. The additive or ingredient according to claim 13 wherein substantially all of the salt particles have the same dissolution time.

20. The additive or ingredient according to claim 19 wherein the agent is selected from the group consisting of flavours, herbs, spices, sugars and proteins or derivatives thereof.

21. A process for applying a $alt to a food product including:

a) providing a salt for potentiating a sensory property of a component of a food product, the salt being formed of particles that have been selected for at least one common characteristic so that substantially all of the selected salt particles have the same characteristic;

b) combining the salt with an oil;

c) spraying the combination of the salt and oil on to a food product.

22. The process according to claim 21 wherein the combination also includes citric acid in an amount of a ratio of about 1 :100 acid to salt.

23. The process according to claim 22 wherein the citric acid is formed of particles that have been selected for at least one common characteristic so that substantially all of the citric acid particles have the same characteristic.

24. The process according to claim 23 wherein the salt particles and citric acid particles have the same size.

25. The process according to claim 24 wherein the size of the salt and citric acid particles is 6 micron.