Method for producing flavored particulate solid dispersions

Abstract

A method for producing flavoring materials consisting of a flavor and a simple matrix material that are GRAS or approved for use in food, and that will be stable under extremely adverse conditions, greater than 50% moisture, high pH, high temperature stability (60° C.), yet be released in the oral cavity; without the use of organic solvents, and with the use of inexpensive materials and unsophisticated equipment.

1 . A method of producing edible flavored particulate solid dispersions, comprising the steps of
 melting an edible matrix material and homogenously incorporating therein one or more edible flavoring agents,   cooling the flavored melted matrix material to achieve a solid dispersion having a flavor within an edible matrix, and   grinding the solid dispersion into particles and sieving the resulting particles to achieve edible flavored particulate solid dispersions of a desired size.   
   
   
       2 . A method of producing edible flavored particulate solid dispersions, comprising the steps of
 melting an edible matrix material and homogenously incorporating therein one or more edible flavoring agents,   cooling the flavored melted matrix material to achieve a solid dispersion having a flavor within an edible matrix, and   cutting or pressing one or more punches from the solid dispersion to achieve edible flavored particulate solid dispersions in the form of punches of a desired size.   
   
   
       3 . A method of producing edible flavored particulate solid dispersions, comprising the steps of
 melting an edible matrix material and homogeneously incorporating therein one or more flavoring agents,   mixing with high shear the flavored melted matrix material with an aqueous solution to create an agitated aqueous dispersion, and   cooling the agitated aqueous dispersion to a temperature below the melting point of the flavored matrix material to produce edible flavored particulate solid dispersions having a flavor within an edible matrix that are recoverable by filtration, flotation, centrifugation or vibro-separation.   
   
   
       4 . The method according to  claims 1 ,  2  or  3 , wherein the matrix material is selected from the group consisting of a wax, a fat, a fatty alcohol, a sterol, cetyl alcohol, stearyl alcohol, paraffin, polyethylene glycol, a fatty acid, a polyunsaturated fatty acid, rudua fatty acid ester, palmitic acid, stearic acid, oleic acid, lauric acid, myristic acid, behenic acid, a triglyceride, polyethylene glycol, cholesterol, lecithin, a phospholipid, and mixtures thereof. 
   
   
       5 . The method according to  claims 1 ,  2  or  3 , wherein the flavoring agent is selected from the group consisting of a volatile oil, an essential oil, a botanical extract, methyl salicylate, ethyl salicylate, cinnamic acid, cinnamon oil, peppermint oil, spearmint oil, wintergreen oil, acetaldehyde, acetoin, aconitic acid, anethole, benzaldehyde, N-butyric acid, d- or l-carvone, cinnamaldehyde, citral, decanal, diacetyl, ethyl acetate, ethyl butyrate, ethyl vanillin, eugenol, geraniol, geranyl acetate, glycerol tributyrate, limonene, linalool, linalyl acetate, 1-malic acid, methyl anthranilate, 3-methyl-3-phenyl glycidic acid ethyl ester, piperonal, vanillin, citrus flavoring, berry flavoring, and mixtures thereof 
   
   
       6 . The method according to  claim 1 , wherein the grinding step includes grinding in a blender, or oscillator, or mill, or grinder, without freezing the flavored solid dispersion. 
   
   
       7 . The method according to  claim 3 , wherein the aqueous solution contains a surfactant selected from the group consisting of an alcohol, a fatty alcohol, a fatty acid, a fatty acid ester, polyvinyl alcohol, polyethylene glycol, alginic acid, a phospholipid, lecithin, cholic acid, desoxycholic acid, diacetyl tartaric acid esters of mono- and diglycerides, glycocholic acid, mono- and diglycerides and their monosodium phosphate derivatives, propylene glycol, ox bile extract, taurocholic acid, gum arabic, agar-agar, ammonium alginate, calcium alginate, carob bean gum, chondrus extract, ghatti gum, guar gum, potassium alginate, sodium alginate, sterculia gum, tragacanth, hydroxypropylmethylcellulose, any other water soluble derivatives of cellulose, and mixtures thereof. 
   
   
       8 . The method according to  claim 7 , wherein the concentration of the surfactant ranges from about 0.1 percent to about 30% weight to volume. 
   
   
       9 . The method according to  claim 3 , wherein the mixing with high shear is accomplished by stirring, blending, paddles, propellers, impellers, or gas agitation using air, nitrogen, argon, helium, or another suitable gases, or by combinations thereof. 
   
   
       10 . The method according to  claims 1 ,  2  or  3 , wherein the flavored particulate solid dispersions have a particle or punch size in the range of about 10 nm to about 300 microns in diameter. 
   
   
       11 . The method of  claim 10 , wherein the flavored particular solid dispersions contain from about 1 to about 80% weight in weight flavoring agents within the edible matrix. 
   
   
       12 . The method according to  claims 1 ,  2  or  3 , and further comprising the step of adding one or more colorants to the flavored particulate solid dispersions prior to formation, during formation, or after formation to impart thereto a desired coloration. 
   
   
       13 . The method according to  claims 1 ,  2  or  3  and further comprising the step of dispersing the flavored particulate solid dispersions within a consumer product selected from the group consisting of tobacco, moist snuff, dry snuff, individually wrapped snuff pouches, snuff pouch paper, edible films, coffee, tea, chewing gum, confections, candy, or other food products. 
   
   
       14 . A flavored particulate solid dispersion produced by the method of  claims 1 ,  2  or  3 .