AU626256B2 - Food or beverage compositions with altered flavor display - Google Patents

Description

r I ii I

AUSTRALIA

626 COMPLETE SPECIFICATION

(ORIGINAL)

Class Application Number: Lodged: Int. Class Complete Specification Lodged: Accepted: Published: Priority C 0 Soi 0 0 0 0 0 0 Related Art: 00 0 0; Q 00 APPLICANT'S REF.: P&G Case 3644R3 Name(s) of Applicant(s): THE PROCTER GAMBLE COMPANY Address(es) of Applicant(s): One Procter Gamble Plaza, Cincinnati, Ohio 45202, United States of America Actual Inventor(s): Sherry Roddy Talkington Sueko Abe Marko Dusan Mijac 0 0t 0c 0 00 0 Address for Service is: PHILLIPS, ORMONDE AND FITZPATRICK Patent and Trade Mark Attorneys 367 Collins Street Melbourne, Australia, 3000 Complete Specification for the invention entitled: FOOD OR BEVERAGE COMPOSITIONS WITH ALTERED FLAVOR DISPLAY The following statement is a full description of this invention, including the best method of performing it known to applicant(s): THE PROCTER GAMBLE COMPANY P19/3/84 L i n~ I 1 1 FOOD OR BEVERAGE COMPOSITIONS WITH ALTERED FLAVOR DISPLAY jSherry R. Talkington Susan S. Abe Marko D. Mijac TECHNICAL FIELD The present invention relates to the area of foods and beverages, and in particular foods and beverages containing sucrose fatty acid esters.

BACKGROUND OF THE INVENTION A number of references disclose food or beverage compositions made with sucrose fatty acid esters. For example, U.S. Patent 3,600,186 I of Mattson et al., issue August, 17, 1971, discloses low calorie fatcontaining food compositions wherein from about 10% to about 100% of l 15 the total fat is a sugar or sugar alcohol polyester having at least S4 fatty acid ester groups, with each fatty acid having from about 8 to about 22 carbon atoms. The polyesters are said to be useful as a j partial or complete replacement for normal triglyceride fat in salad or cooking oils, or plastic shortenings for use in frying, cake making, j 20 bread making, or the like.

U.S. Patent 4,461,782 of Robbins et al., issued July 24, 1984, discloses baked products comprising from about 12% to about 60% of a nonabsorbable, nondigestible liquid polyol polyester and from about to about 85% microcrystalline cellulose or a mixture of microcystalline cellulose and flour, in a weight ratio of cellulose:flour of at least 1:1. The preferred polyol polyesters are said to be sucrose hexaoleate, sucrose heptaoleate, and sucrose octaoleate.

U.S. Patent 4,034,083 of Mattson, issued July 5, 1977, discloses vitamin-fortified polyol polyesters used in pharmaceutical compositions or foods for treating and/or preventing hypercholesterolemia, and U.S. Patent 4,055,195 of Jandacek, issued January 25, 1977, discloses liquid polyol polyesters combined with anti-anal leakage agents. The polyesters are said to be useful as a partial or complete replacement for normal triglyceride fats in a salad or cooking oil; in plastic shortenings for use in frying, cake making, bread making, and the like; or in mayonnaise, margarine, or dairy products.

RA4/ WD la ~M~r 1 Fallat et al., "Short Term Study of Sucrose Polyester a Nonabsorbable Fat-Like Material as a Dietary Agent for Lowering Plasma Cholesterol", The American Journal of Clinical Nutrition 29, pp.

1204-1215 (Nov, 1976), discloses a study in which the efficacy of sucrose polyester as a cholesterol-lowering agent was assessed. The polyester was used a a fat component in shortening, margarine, baked and sauteed foods, sauces, frostings, and candies.

European Patent Application 236,288 of Bernhardt, published September 9, 1987, discloses low calorie fat materials having a particular rheology and liquid/solid stability. Preferred fat materials are sucrose fatty acid esrers. The fat materials are disclosed as being useful as a replacement for triglyceride fat in a wide variety of food and beverage products, for example, baked goods, shortening and oil products, dairy products, meat products, i 15 sweet goods, nut spreads, and sauces.

U.S. Patent 4,626,441 of Wolkstein, issued December 2, 1986, i discloses dietetic frozen desserts containing aspartame and sucrose fatty acid esters. Examples include ice cream, ice milk, frozen yogurt, sherbert, tofuti, and sorbet.

None of these references suggests that the flavor display of foods and beverages can be changed by the incorporation of particular kinds of sucrose fatty acid esters. More specifically, none of the references suggests the compositions required to produce this flavor display change.

Therefore, it is an object of the present invention to provide food and beverage compositions having an altered flavor display.

It is a related object of the present invention to provide the altered flavor display by the use of particular sucrose fatty acid esters.

It is another object of the present invention to provide food and beverage compositions that are reduced in calories compared to compositions containing only triglyceride fats.

These and other objects of the invention will become evident from the disclosure herein.

All parts, percentages, and ratios used herein are by weight unless otherwise indicated.

2 i" L' I -3- SUMMARY OF THE INVENTION The present invention relates to an edible composition with altered flavor display selected from the group consisting of foods and beverages, wherein the composition comprises: from 5% to 100% fat phase, wherein the fat phase comprises: from 5% to 95% sucrose fatty acid ester containing at least four fatty acid ester groups, each fatty acid group having from 8 to 22 carbon atoms, wherein the sucrose fatty acid ester has an octaester content of at least 75% and an iodine value between 25 and 55, and wherein the sucrose fatty acid ester has, at 100°F (37.8°C): a viscosity of not less than poise at 100 0 F (37.8 0 C) after 10 minutes of steady shear at a shear rate of sec.sup a liquid/solid stability as S« hereinbefore defined of not less than at 100OF (37.8°C); (ii) wherein the sucrose fatty acid ester 0'100 comprises not more than 50% of the total edible composition; S.0. (iii) from 5% to 95% triglyceride fat; and i (iv) from 0% to 50% fat ingredients selected from the group consisting of fatty acids, fatty alcohols, esters of fatty acids, esters of fatty alcohols, noncaloric fats, reduced calorie fats, polyol fatty acid polyesters not meeting the limitations of subpart of claim 1 hereinabove, and mixtures thereof; from 0% to 95% nonfat ingredients selected from the group consisting of nonfat food ingredients

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-3aand nonfat beverage ingredients, and mixtures thereof; and wherein the edible composition contains flavor compounds having a polarity not less than the polarity of diacetyl (octanol/ water partition coefficient not more than 0.037).

DETAILED DESCRIPTION OF THE INVENTION The flavor of a food or beverage product is defined by three flavor characteristics: aromatic components (as perceived with the sense of smell), taste components (salty, sweet, sour, bitter), and chemical feeling components (astringency, metallic, cooling, etc.). Food product flavor can be further classified and quantitated by the type of flavor characteristics displayed, the intensities of the i i 3,O S 354 4 4 L A 1 j characteristics, and the time release of these characteristics. Two products having similar flavor characteristics and intensities can Aba differentiated if the rate of release of the characteristics is different.

A flavor profile is composed of several parts. These include the total amount of flavor released, the maximum intensity I of flavor, the time it takes to perceive this maximum flavor intensity, the lag time, or time it takes to first perceive the flavor, and the total length of time flavor is perceived.

Surprisingly, it has now been discovered thit particular sucrose fatty acid ester-containing food or hverage compositions have a flavor display that is different from the display present when the compositions contain only triglyceride fat. The flavor display is Schanged in several ways: heightening some specific components; i- suppressing other components; changing the ordering of flavor components in the profile; Sand changing overall flavor intensity and the rate the intensity is achieved.

For example, the overall flavor intensity (amplitude) of butter flavored and cheddar cheese flavored pie crust is heightened by the sucrose esters. Conversely, the overall flavor intensity is lower in sucrose ester-containing ice cream and mayonnaise products versus the conventional triglyceride fat products with the same flavor level.

The older of the flavor components in the flavor profile is perceived as markedly different in the following products: margarine, mayonnaise, ice cream, chocolate frosting, and chocolate milkshakes. Diacetyl and vanillin flavors, for exanple, are heightened, and chocolate, saltiness vinegar, and eggy notes are suppressed.

The discovery of an altered flavor display in certain sucrose fatty acid ester-containing food and beverage products is important because it allows the manipulation of flavor characteristics to produce the optimum products. Desirable flavors can be enhanced in food or beverage products, while undesirable flavors can be suppressed.

The flavor display can be changed to suit a specific product need.

-4l: 1I~I1-- I 1L.lii..-i iii..- -i I i -Ci 1 L1--- A food or beverage composition according to the present invention comprises: from about 5% to about 100% fat phase, wherein the fat phase comprises: from about 5% to about 95% sucrose fatty acid ester containing at least four fatty acid ester groups, each fatty acid group having from about 8 to about 22 carbon atoms, wherein the sucrose fatty acid ester has an octaester content of at least about 75% and an iodine value between about 25 and 55, and wherein the sucrose fatty acid ester has: a non-Newtonian plastic rheology at 1000F (37.80C) and in particular a yield stress of not less than 150 2 dynes/cm2, and a viscosity of not less than 15 poise at 1000F (37.80C) after 10 minutes of steady shear at 10 seca liquid/solid stability of not less than 50 percent at 100°F (37.80C); (ii) wherein the sucrose fatty acid ester comprises not more than about 50% of the total food or beverage composition; (iii) from about 5% to about 95% triglyceride fat; and (iv) from about 0% to about 50% other fat ingredients; from about 0% to about 95% other food or beverage ingredients; and wherein the food or beverage composition contains polar or intermediate polarity flavor compounds, or mixtures thereof, that are at least slightly soluble in water.

As indicated hereinabove, the fat phase of the present compositions comprises from about 5% to about 95% of a particular kind of sucrose fatty acid ester. The sucrose fatty acid esters of the present invention are esterified with at least four fatty acid groups.

These compounds are prepared by reacting a sucrose with fatty acid as discussed below. The sucrose starting material must be esterified on at least four of the hydroxyl groups with a fatty acid containing from about 8 to about 22 carbon atoms, and preferably from about 14 to about 18 carbon atoms. Examples of such fatty acids include caprylic, capric, lauric, myristic, myristoleic, palmitic, palmitoleic, stearic, oleic, 5

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i ricinoleic, linoleic, linolenic, eleostearic, arach.dic, arachidonic, behenic, and erucic acid. The fatty acids can be derived from naturally occurring or synthetic fatty acids; they can be saturated i or unsaturated, including positional and geometrical isomers. The fatty acids esterified to the surcose molecule are of mixed chain length to achieve the rheology and stability properties required herein.

The use of sucrose esters containing four or more fatty acid ester groups has the additional benefit of providing reduced calorie foods and beverages, because these esters are substantially nondigestible by the human body.

The sucrose fatty acid esters of the present invention have a non-Newtonian plastic rheology at 100°F (37.80C). In particular, the sucrose fatty acid esters have a yield stress of not less than 150 dynes/cm and a viscosity of not less than 15 poise at 1000F (37.8 C) -l after 10 minutes of steady shear at 10 sec The esters also have a liquid/solid stability of not less than 50% at 1000F (37.8 an preferably not less than 90%. In general terms, the esters can be described as being very viscous and plastic. The liquid portion of the esters does not readily separate from the solid portion.

The sucrose fatty acid esters can be a single type of ester or i a mixture of esters. It is not critical that each type of ester has the above-mentioned physical properties as long as the sucrose esters Sas a whole have these physical properties.

Viscosity and yield stress are known rheological properties and can be measured by use of an instrument such as a plate and cone viscometer a Ferranti-Shirley viscometer, manufactured by Ferranti Electric, Inc., 87 Modular Ave., Commack, NY 11725).

Additional details are provided below under the Analytical Methods section. The basics of rheology are discussed in Idson, "Rheology: Fundamental Concepts," Cosmetics and Toiletries, Vol. 93 pp 23-30 (July 1978), incorporated by reference herein.

The sucrose fatty acid esters used herein must also have an octaester content of at least about 75%, preferably at least about 80%, and most preferably at least about 85%. Esters having a lower octaester content were found to be ineffective in altering the flavor display of foods and beverages. Octaester content is measured by any standard method.

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i r_(L CrY I Food or beverage compositions containing very large amounts of the present sucrose fatty acid esters do not show an altered flavor display. Hence, the sucrose fatty acid esters of the present invention comprise not more than about 50% of the total food or beverage composition, preferably not more than about 35% and most preferably from about 3% to about The present sucrose fatty acid esters are intermediate melting esters having an iodine value between about 25 and about 55, preferably between about 36 and about 55. Iodine value, often seen as is well known in oil technology and is a measure of the degree of saturation or unsaturation of a fat material's fatty acids. In general, the higher the I.V. the lower the melting point of the material, and vice versa. Iodine value is measured by the standard Wijs titration.

The sucrose fatty acid esters suitable for use herein can be prepared by a variety of methods known to those skilled in the art.

These methods include: transesterification of the sucrose with methyl, ethyl or glvcerol fatty acid esters using a variety of catalysts; acylation of the sucrose with a fatty acid chloride; acylation of the sucrose with a fatty acid anhydride; and acylation of the sucrose with a fatty acid, per se. As an example, the preparation of polyol fatty acid esters is described in U.S. Patent Nos. 3,963,699; 4,517,360; and 4,518,772, (all incorporated by reference herein).

A specific, but non-limiting, example of the preparation of sucrose fatty acid esters suitable for use herein is the esterificatic of sucrose with methyl esters of a fully hydrogenated soy oil 8) and a partially hydrogenated soy oil 107) blended in a 45:55 ratio. In general, blends of two types of methyl esters can be used where one type is derived from an oil having an I.V. not more than about 12, and the other type is derived from an oil having an I.V.

between about 90 and abuut 130. Specific, but non-limiting, examples of sucrose fatty acid esters suitable for use herein are esters made by esterifying sucrose with a blend of partially and nearly completely hardened soybean oil mehtyl esters, for example, esters having the following properties: octaester content 84.5%, SFC at 50 0 F (10 0

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of 71.8 at 70 0 F (21 0 C) of 64.2 at 80 0 F (27 0 C) of 51.1 at 92 0 F (33 0

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of 33.2 and at 1050F (410C) of 9.5; fatty acid composition of 11.5% 7 .R

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C16 54.2%-C1 17.9% C 1 14.2% C 2 1% C13 0.5% C20 and 0.3%

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20 and 0.3% C 22 and I.V. of 42.6; or octaester content of 92.1% at 50°F (100C) of 61.2, at 70 0 F (210C) or 48.4, at 80 0 F (27 0 C) of 36.2, at 92 0 F (33 0 C) of 19.2, and at 105 0 F (41°C) of 3.1, fatty acid composition of 9.8% C 16 50.6% C18' 21.6% C8:1, 15.7% C 1% C8:3, 0.5% C20 and 0.3% C 2 2 and I.V. of 48.6.

The fat phase of the present food or beverage compositions also comprises from about 5% to about 95% triglyceride fat, preferably from about 33% to about 90%, and most preferably from about 65% to about It has been found that the flavor display benefits of the present invention are optimized when the food or beverage compositions contain a high percentage of triglyceride fat compared to the percentage of sucrose fatty acid ester. Preferably, the ratio of sucrose fatty acid ester to triglyceride fat is not more than about 2:1, more preferably not more than about 1:1, and most preferably not more than about 1:2.

Especially appropriate for use in the present invenion are triglycerides of straight chain or branched chain, saturated or unsaturated, monocarboxylic acids having from about 10 to 28 carbon atoms.

Suitable sources of such o-ls include: 1) vegetable fats and oils such as soybean, corn, sunflower, rapeseed, low erucic acid rapeseed, canola, cottonseed, olive, safflower and sesame seed; 2) meat fats such as tallow or lard; 3) marine oils; 4) nut fats and oils such as coconut, palm, palm kernel, or peanut; 5) milkfat, butterfat; and 6) cocoa butter and cocoa butter substitutes such as shea, or illipe butter.

The triglyceride fats can be processed with one or more of the following processes: hydrogenation, winterization, dewaxing, interesterification, etc. Any standard processing method can be used to make the triglycerides.

From about 0% to about 50% of the fat phase of the present compositions can be comprised of other fat ingredients besides the triglycerides and particular sucrose fatty acid esters mentioned hereinabove. Preferably, these other fat ingredients comprise from about 0% to about 30% of the fat phase, and most preferably from about 0% to about 10%. For example, the other fat ingredients can be comprised of fatty acids, fatty alcohols, or esters of such acids and alcohols. The other fat ingredients can also be other noncaloric or reduced calorie fats, such as branched chain fatty acil triglycerides, triglycerol ethers, 8

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_i 4 polycarboxylic acid esters, sucrose polyethers, neopentyl alcohol esters, A silicone oils/siloxanes, and dicarboxylic acid esters.Other fat materials useful in the fat phase are medium chain triglycerides, highly esterified polyglycerol esters, acetin fats, plant sterol esters, polyoxyethylene esters, jojoba esters, mono-diglycerides of fatty acids, and monodiglycerides of short-chain dibasic acids.

Other polyol fatty acid polyesters other than the particular sucrose fatty acir esters described hereinabove can also be used as other fat ingredients in the fat phase of the present invention. Preferred polyol fatty acid polyesters are other sugar fatty acid polyesters, sugar alcohol fatty acid polyesters, and polyglycerol fatty acid polyesters, and mixtures thereof. The sugar fatty acid polyesters and sugar alcohol fatty acid polyesters preferably contain from 4 to 8 hydroxyl groups.

These include sucrose fatty acid esters outside the definition of those comprising 5% to 95% of the fat phase, for example esters having an octaester content less than about 75% an iodine value not between about and about 55, or a rheology or liquid/solid stability outside the definition given hereinabove. Liquid or hardstock sucrose fatty acid esters do not fall within the above definition, but can be used as part of the fat phase.

Liquid sucrose fatty acid esters have an iodine value between about 70 and about 130. These sucrose esters are of the same general type as those described above at least four fatty acid groups with 8 to 22 carbons per fatty acid). However, at least about half of the fatty acids of the liquid sucrose esters are unsaturated. Oleic and linoleic acids, and mixtures thereof, are preferred.

Specific liquid sucrose and other polyol fatty acid esters suitable for use herein include sucrose tetraoleate, sucrose pentaoleate, sucrose hexaoleate, sucrose heptaoleate, sucrose octaoleate, glucose tetraoleate, the glucose tetraesters of soybean oil fatty acids (unsaturated), the mannose tetraesters of mixted soybean oil fatty acids, the galactose tetraesters of oleic acid, the arabinose tetraesters of linoleic acid, xylose tetralinoleate, galactose pentaoleate, sorbitol tetraeoleate, the sorbitol hexaesters of unsaturated soybean oil fatty acids, xylitol pentaoleate, and mixtures thereof.

Hardstock sucrose and other polyol fatty acid esters have an iodine value not more than about 12. The sucrose fatty acid esters are those described generally about. However, the hardstock esters generally contain fatty acids that are more saturated than unsaturated, and more longer than -9-WD

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1 1 shorter facrv acid han.Tpalex ampIe s oE -hrd s z cck po LvoL poe:) ;rc~ude sucrose oc:aesrerarace, sucrose ocaamrcsucrose hep: as :eir ate x L irolI pen rasce a ra e aaa se ne2aZar re various orher addic.ives can be ised in rhe Ear priase Df r'e Pre-_Sc food or beverage compositions provided :har chey are ec,,bK are.

aeschericaLLv desirable and do not have any; detrimental eEfec:s-n:z compcsicions. The Eat phase can noi~nally conrain minor amou-ncs bv oE oprional ELavourings; anri-spa:rering agenrs; anri-sc.ickIna ano anri-oxidanzs; or rhe like. As with scandard shorrenings, nicrccan2 :3n~ also be added ro rhe Ear phase luring processing.

The Ear phase can also be forcified with vitamins an,- nerals, parzi'cuLarly rhe Ear-soLubLr vit-amins. The Ear-soLuble vi:amins inzljce vicamin A, viramin D, viramin K and viramin E rtocopherol P eea~ rhe Ear phase oE rhis invenrion is Eorriffied wirh abour 1.1 mg. i4-alpha r-ocopheryL acerare per 1000 g sucrose Earry acid ester.

The use oE emulsifijers with rhe presenr Eood or beverage composirions has been Eound ro generalIly enhance the flavor display changes caused by rhe sucrose esrers. The presenr Eood or beveraze composir.iont preferably comprise Erom abour ro about emulsifier, and more preferably Erom abour ro abour Suiraole emuLsiEiers include mono- and diglycerides, lacryLared glycerides, and rhe lower sucrose esters.

A Eood or beverage composition according ro rhe presenr invenrion comprises Erom abour ro about 100". Ear phase and Erom abour: ro abour 95". other Eood or beverage ingredienrs, preferably Erom abour ro about 80%/ Ear phase and Erom about 20. to a bout 85'; orher ingredients, and most preferably Erom Pibout 15" to about 35,. Ear phase and Erom about: to about 85%/ other ingredients. The other ingredients can be any standard Eood or beverage itigredients, provided Lhey include the Elavor compounds required herein.

The present iEcd er beyerol eempesitiornc must contain gla"-'r compounds that are polar or intermediate polarity. It has been und that these polar or intermediate polarity Elavor compounds e affected by the present sucrose esters, while nonpolar compo s are not aEfected.

Specifically, the Elavor compounds be at least partially soluble in water. Numerous kinds or! E and beverage products will contain these Elavor compounds pending on the ingredient Eormulations oE the products.

0 RA'Z" For exam Eood or beverage compositions that can contain these I I-ri The present food or beveral compositions must contain flavor compounds that are polar or intermediate polarity. As used herein the claims and description these polar or intermediate polarity flavor compounds are affected by the present sucrose esters, while nonpolar compounds are not affected. Specifically, the flavor compounds must be at least partially soluble in water. Numerous kinds of food and beverage products will contain these flavor compounds, depending on the ingredient formulations of the products. For example, food or beverage compositions that can contain these compounds include baked goods and baked good mixes cakes, iVTL r 1 brownies, Muffins cookies, pastries, pies, and pie crusts), shortening and oil products shortenings, margarines, frying oils, cooking and salad oils, popcorn oils, salad dressings, and mayonnaise), foods that are fried in oil Pringle's potato chips, corn chips, tortilla chips, other fried farinaceous snack foods, french fries, doughnuts, and fried chicken), dairy products and artificial daily products butter, ice cream and other fat-containing frozen desserts, yogurt and cheeses, including natural cheeses, processed cheeses, cream cheese, cottage cheese, cheese foods and cheese spread, milk, cream, sour cream, butter milk, and coffee creamer), meat products hamburgers, hot dogs, frankfurters, wieners, sausages, bologna and other luncheon meats, canned meats, including pasta/meat products, stews, sandwich spreads, and canned fish), meat analogs, tofu, and various kinds of protein spreads, sweet goods and confections candies, chocolates, chocolate confections, frostings and icings, syrups, cream fillings, and fruit fillings), nut butters and various kinds of soups, dips, sauces and gravies.

ANALYTICAL METHODS Sensory Profile Method Food or beverage products are evaluated by 4-5 trained expert panelists using the Sensory Profile Method used within the food and beverage industry. Panelists evaluate each product and identity and define the critical set of attributes for each product. A scale is then developed to evaluate the product. This scale has a range from 0 to 3 with 1/2 unit increments.

A rating of 0 means the attribute is not present and a rating of 3 is the maximum intensity for that attribute.

The ice cream is flavored by eating a 20-30 gram sample, while margarine and mayonnaise are spread on bread for evaluation.

Time Intensity Profiling Method Time Intensity Profiling was used to profile the flavor display of chocolate frosting and butter flavored pie crusts. This method involves the correlation of the intensity of flavor perceived over time to the intensity of computer induced sound heard through headphones worn by the panelist.

Before each sampl panelists clear their palates by eating unsalted saltine crackers and drinking water. Samples are served to panelists in a counter balanced manner. A 2-3 minute resting period is given between each sample.

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i As soon as the sample is placed into the mouth, panelists turn on the comi ter and use a hand dial to adjust the level of sound they hear in the headphones. As the panelists eat the sample, they adjuste the sound in proportion to the intensity of flavor they perceive. The panelists evaluate the sample until flavor is no longer perceived, even after the food has been swallowed.

The data for each panelist is recorded by computer and statistical analysis is conducted on the combined data.

These panels were conducted using 6-8 panelists that had been trained in the method of time intensity profiling and had been screened for sensory acuity.

I Sensory Line Scale Method i A panel of 8-17 people were used to evaluate the frostings. These panelists were screened for sensory acuity and were trained to evaluate i 15 foods.

Before flavoring any frostings, each panelist was given an odor jar to smell. This jar contained the flavor compounds to be assessed.

This serves to familiarize the panelist with the flavor component to be evaluated in the frosting. Before flavoring each sample, panelists cleared their palates by eating an unsalted saltine cracker and drinking some water. Samples were served to panelists in a counter balanced order.

Each panelist tasted about 5 grams of frosting and rated the sample using a standard six inch line scale for each of the following attributes: i. overall flavor intensity 2. time to perceive flavor 3. length of time flavor lasted 4. intensity of flavor aftertaste.

The data from all panelists are combined for statistical analysis.

Rheology Measurements a. Sample Preparation The sucrose fatty acid ester is heated until it completely melts and is thoroughly mixed. Ten grams of the melted sample is weighed into a pre-heated 20 ml glass vial. The sample is then allowed to recrystallize at 1000F 5°F (37.8°C 3°C) for 24 hours. After the 24 hour time period has elapsed, the sample is taken to the viscometer and the viscosity and yield stress are measured.

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b. Ferranti-Shirley Viscometer Operation Procedure A Ferranti-Shirley viscometer equipped with a 600 gm torque spring is used for the viscosity and yield stress measurements of the polyol polyester. A cone is put into place, and the viscometer temperature is adjusted to 1000F (37.8 0 The chart recorder is calibrated, and the gap between the cone and plate is set. The cone sreed is checked, and the cone and plate temperatures are equilibrated to 100 0 F (37.8 0 The panel controls are set. Sufficient sample is placed between the plate and the cone so that the gap is completely filled. The temperature is allowed to stabilize at 1000F (37.8 0 C) for about 30 seconds, and then the cone rotation and recording are started.

A rheogram for the polyol polyester is recorded and analyzed to determine the viscosity and yield stress. Viscosity is measured at seconds I after 10 minutes of steady shear. Yield stress is measured at zero time and is the stress required to achieve deformational flow.

Liquid/Solid Stability Measurement The sucrose fatty acid ester sample is heated until it completely melts and is thoroughly mixed. The sample is then poured into Beckman #344062 4.4 ml. centrifuge tubes. The tubes are immediately transferred to a l00°F 50F (37.80C 3 0 C) constant temperature room and allowed to recrystallize undisturbed for 24 hours. The samples are then centrifuged at 60,000 rpm for one hour at 100°F (37.80C) (the centrifuge and centrifuge head is previously equilibrated at 100 0 F [37.8 0 The force on the samples is 486,000 G's. The liquid/solid stability used herein the claims and description is then calculated as follows: 100 x (total volume of sample volume of liquid) total volume of sample Polarity of Flavor Compounds The polarity of the flavor compounds in the present food and beverage compositions is intended to describe the charge asymmetry of the flavor compounds. Asymmetrical molecules have centers of positive and negative charge which do not coincide, giving rise to a permanent dipole moment. The dipole moment of a compound can be quantitated by experimental measurements and calculation. These standard techniques are discussed in physical chemistry texts such as by Castellan, "Physical Chemistry", pp. 461-462, 469-470 (May 1966), incorporated by reference herein. The dipole moment value of a compound expresses the polarity of the compound. The greater the dipole moment, the greater the polarity of the WD -13- I, a 4l r- u compound. Greater polarity of a compound may result in increased water solubility.

The following examples are intended only to further illustrate the invention and are not intended to limit the scope of the invention which is defined by the claims.

Example 1 Two margarines are prepared, one containing triglycerides and a second containing sucrose fatty acid esters in addition to triglycerides.The margarine compositions are as follows: 0 Sucrose Fatty Acid Ester Triglyceride Triglyceride Margarine Margarine Liquid Soybean Oil 50.0000% 39.0000% Intermediate Melting 33.5000 Sucrose Fatty Acid Esters Sucrose "atty Acid Ester HardstocK 8) Spring Water Partially Hydrogenated Vegetable Oil Salt Nonfat Dry Milk Stearine Monoglyceride Emulsifers Corn Syrup Solids Potassium Sorbate Butter Flavor Beta Carotene Vitamin E Anhydrous Citric Acid Vitamin A Palmitate Oil Clary Sage 19.3961 24.0000 2.7500 2.0000 1.0000 0.5000 0.1000 0.1000 0.1000 0.0200 0.0300 0.0034 0.0005 1.5000 19.3292 2.7500 2.0000 1.0000 0.5000 0.1000 0.1000 0.1000 0 0500 0.0369 0.0300 0.0034 0.0005 The intermediate melting sucrose fatty acid esters were made from a blend of partially hardened soybean oil 107) methyl esters and nearly completely hardened soybean oil 8) methyl esters in about a 55:45 ratio. The octaester content of the sucrose esters was 93.9%, the iodine value was 44.5, the yield stress was about 540 2 dynes/cm 2 the viscosity was 54 poise, and the liquid/solid stability was 94%.

The sucrose fatty acid esters (intermediate melting and hardstock) or partially hydrogenated vegetable oil and monoglyceride emulsifier are heated in a kettle to about 160 0 F (71 0 When melted, the flavorings, vitamins, and liquid soybean oil are added. Separately, 14 Sthe dry ingredients are milled together in a mill or mixer and are jdissolved in boiling water to form a slurry. This slurry is added to the melted oils, cooled to 80 F (27C), and homogenized. The product is packaged and tempered at 70 F (21 C) for at least 18 hours and then placed at 40 F (4°Ci for an additional 24 hours.

The same flavor was used in both margarines. When flavored by i trained panelists using the Sensory Profile Method, the type of flavors and the order the flavors are displayed are different for margarine containing sucrose fatty acid esters relative to the margarine containing only triglycerides. The types of flavors and order of flavor display are I as follows: Order 1 2 3 4 6 7 8 9 Order 1 2 3 4 6 7 8 9 Margarine Flavor Profile Triglyceride Margarine Overall Flavor Amplitude Salty Diacetyl Oily and Oily Mouthfeel Salivating Sour Cheesy Sweet Aromatic Fruity Throat Catch Sucrose Fatty Acid Ester and Triglyceride Margarine Overall Flavor Amplitvde Powdery Diacetyl Sweet Oily/Waxy Mouth Coating Oxidized Oil/Waxy Salivating Salty Sour Starchy Throat Irritation Score 1 2 1/2 1 1/2 1 1/2 1 1/2 1 1 1/2 1 Score 1 2 1 1/2 1 1/2 1 1 1 1/2 1 1 1/2 1 The sucrose fatty acid ester-containing margarine differences include: postponed perception of salty and sour flavors, suppression of cheesy flavor below the threshold perception limit, and earlier perception of a sweet flavor. The intensity of salty flavor is also suppressed.

15 iA r I I Example 2 Two ice creams are prepared, one containing triglycerides (butter fat) and the second containing sucrose fatty acid esters in addition to triglycerides. The ice cream compositions are as follows: Sucrose Fatty Ester and Triglyceride Triglyceride Ice Cream Ice Cream Cream (40% fat) 36.708% 15.830% Milk fat) 13.938 24.890 Liquid Sugar 14.934 14.934 Water 11.946 13.863 Condensed Skim Milk 11.250 11.250 Intermediate Melting Sucrose Fatty Acid Ester Sweetened Whole Condensed Milk Corn Syrup Egg Yolks (10% sugared) Sucrose Gelatin Polysorbate 60 Monoglyceride Emulsifier Carrageenan Vitamin E Vanilla ,n Colorant 4.978 2.987 1.493 0.996 0.199 0.058 0.058 0.015 0.400 0.040 8.000 4.978 2.987 1.493 0.996 0.199 0.058 0.058 0.015 0.009 0.400 0.040 Mix half of sucrose, carrageenan, and liquid sugar together. Mix remaining half of sucrose, gelatin, and hot water 190 0 88 0

C)

together. Combine the carrageenan mix, gelatin mix, and all remaining ingredients (the milks, cream, corn syrup, egg yolks, sucrose fatty acid ester, polysorbate 60, emulsifier, and vitamins) in a vat pasteurizer. Heat the mix to 165 0 F (740C) for 30 minutes, then homogenized at 2000/500 PSI. Slowly cool the mix to 80-90 0 F (27-32 0

C).

Store overnight at 400F (40C). Add colorant and vanilla to mix and then freeze with desired overrun (amount of included air). Pack product and store at 0 0 F (-18 0 C) or colder.

When the two ice creams are flavored by trained panelists, using the Sensory Profile Method, the type of flavors perceived and the order of flavor display are different for the ice cream prepared with sucrose fatty acid ester compared to the ice cream prepared with only triglycerides.

16 1 i d j.

L r A i;i ~-L1- Order 1 2 3 4 6 7 8 Ice Cream Flavor Profile Triglyceride Ice Cream Overall Flavor Amplitude Sweet Vanilla Cream Sour Astringent Eggy Fatty, Waxy Mouthfeel Drying Sucrose Fatty Acid Ester and Triglyceride Ice Cream Score 1 1/2 2 2 1 1/2 1 1 1 1 1 1/2 Score 1/2 2 1 1 1/2 1 1/2 1 1/2 1 1 1/2 Order 1 2 3 4 6 7 8 Overall Flavor Amplitude Sweet, Cloying Vanillin Oxidized Oil Waxy, Fatty Starch/Drying Mouthfeel Sour Throat Catch Bitter The overall flavor amplitude is significantly lower for the sucrose fatty acid ester ice cream, and vanillin (a major component of vanilla) is perceived instead of vanilla as in the triglyceride ice cream. In addition, sour flavor is postponed, drying occurs earlier, and eggy flavor is eliminated.

Example 3 Chocolate frostings are prepared with two shortenings, a first shortening containing only triglyceride fat and a second shortening containing sucrose fatty acid esters in addition to triglycerides. The 30 compositions of the shortenings are as follows: i r Triglyceride Shortening 58.0% Sucrose Fatty Acid Ester Triglyceride Shortening 58.0% Liquid Soybean Oil 107) Intermediate Melting Soybean Oil about 43) Palm Hardstock <4) 35.5 17

WD

I-,

r I I I i r i -I Intermediate Melting Sucrose Fatty Acid Ester about 43) 35.5 The intermediate melting sucrose ester was made from a blend of partially hardened soybean oil 107) methyl esters and nearly completed hardened soybean oil 8) methyl esters in about a 55:45 ratio. The octaester content of the sucrose ester was 84.7%, 2 its iodine value was 47.8, its yield stress was 657 dynes/cm its viscosity was 43.1 poise, and its liquid/solid stability was 98%.

The shortenings are prepared by melting all ingredients together.

These ingredients are then plasticized by cooling them to about 520 F (11 0 C) in amixer. The shortening is packed into cans, sealed with nitrogen, and tempered at 85 0 F (29 C) for 48 hours.

The chocolate frosting recipe is as follows: Ingredient Baker's Unsweetened Chocolate Shortening (either triglyceride or sucrose fatty acid ester plus triglyceride) Powdered sugar Salt Water Percent 14.1% 15.1 62.7 The frostings are prepared as follows: Melt chocolate. Blend shortening and melted chocolate together using a mixer. Add half of sugar, salt and mix about 30 seconds on mediumhigh speed. Add water and the remaining sugar: blend on medium-high for one minute.

When the two samples are flavored by trained panelists, using the Time Intensity Profiling Method, the frosting made with shortening containing sucrose fatty acid ester is perceived to have significantly less total chocolate flavor is perceived is significantly shorter than the frosting perpared with the triglyceride shortening. The below table shows these differences. In addition, the time to perceive the maximum intensity of chocolate flavor is significantly shorter in the frosting prepared with shortening cNntaining sucrose fatty acid ester than with the frosting prepared with triglyceride shortening.

18 ~iil j L 1 a i: 1 Time Intensity Profile Chocolate Frostings Sucrose Fatty Acid Ester Triglyceride* Triglyceride* i Total Chocolate Flavor 27763 s 19059 Ii Duration of Chocolate Flavor 378 s 275 5 Lag Time 22 23 Maximum Chocolate Intensity 100 91 Time of Maximum Chocolate 223 s 166 i! Intensity s significant at 90% confidence S* results are recorded in time limits 500 msec !j j Example 4 Pie crusts are prepared with two different butter flavored shortenings, a first shortening containing only triglyceride fat and a second shortening containing sucrose fatty acid esters in addition to triglycerides. The compositions of these shortenings and the method of preparation is the same as in Example 3. 123.0 ppm of butter flavor i is added to each shortening.

The pie crust recipe is as follows: J Ingredient Percent Shortening (either triglyceride or sucrose fatty acid ester plus triglyceride) 33.4% Flour 50.4 Salt 0.9 Water 15.3 The pie crusts are prepared as follows: Using a pastry blender, cut shortening into flour and salt until mixture resembles small peas. Add 1/3 of water and mix with a fork.

Repeat until all the water has been added. Mix dough with a fork until a ball is formed. Spread 1/4 to 1/2 teaspoon of flour on wax paper. Roll dough out onto paper. Bake at 425°F (218 0 C) for 15 minutes in a 9" glass pie plate.

When the pie crusts are flavored by trained panelists, using the Time Intensity Profiling Method, the pie crust prepared with shortening containing sucrose fatty acid esters has a significantly greater maximum butter flavor intensity than the pie crust prepared with triglyceride shortening. The table below illustrates this.

19 WD i 1 me Intensity Profile Butter Pie Crusts Sc

A(

T1 Triglyceride* Total Butter Flavor 14258 Duration of Butter Flavor 294 Lag Time 25 Maximum Butter Intensity 62 s Time of Maximum Butter 184 Intensity s significant at 90% confidence results are recorded in time limits 500 msec ucrose Fatty cid Ester riglyceride* 16687 273 36 178 Example Polar Flavor Compound Based on learnings from the above examples, further work was 1 undertaken to evaluate the classes of flavor components whose flavor perception was affected by the presence of sucrose fatty acid esters.

Frostings were prepared, one containing triglycerides and the second containing sucrose fatty arid esters in addition to triglycerides.

The method of preparation is the same as described in Example 3, but the compositions are as follows: Water Salt Powdered Sugar Intermediate Melting Sucrose Fatty Acid Esters Intermediate Melting Triglycerides Liquid Soybean Oil Palm Hardstock Triglyceride Frosting 10.1% 0.7 71.9 Sucrose Fatty Acid Esters Triglyceride Frosting 10.1% 0.7 71.9 10.0 1.1 The intermediate melting sucrose fatty acid ester was the same as in Example 3.

Single component flavor compounds were added in equal amounts to each of these frosting formulations for the purpose of determining if the polarity of the flavor compound affected flavor perception. Polar, intermediate-polarity, and nonpolar flavor compounds were tested.

20 A i- 4 e m rv The flavors were added by diluting them in triglyceride fat and i melting them with the other shortening ingredients.

j Vanillin, a polar flavor compound, was evaluated in the triglyceride frosting and the frosting containing sucrose fatty acid esters and triglycerides. Each frosting contained only the vanillin flavor at a level of 287.8 ppm.

When flavored by a panel of sensory judges by the Line Scale Method, the frosting prepared with sucrose fatty acid esters had a significantly higher intensity of vanillin than the triglyceride frosting even though each frosting contained the same amount of vanillin.

i Also, more panelists said the sucrose fatty acid ester frosting had a shorter time to initially perceive vanillin and a longer vanillin retention than the triglyceride frosting.

j Sucrose Fatty i 5 Acid Ester 15 I Triglyceride Triglyceride Frosting Frosting Of Panelists jMore Vanillin Flavor 25% Shorter Time to Perceive 33 67 Vanillin i 20 Longer Vanillin Retention 25 Stronger Vanillin Aftertaste 42 58 j Mean Scale Rating (low rating-high rating) i Vanillin Intensity 31 s 39 i I (weak strong) Time to Perceive Vanillin 28 25 (fast slow) Total time Vanillin Perceived 33 37 (short long) Intensity of Vanillin Aftertaste 29 29 (weak strong) s significant at 95% confidence Example Intermediate-Polarity Compound Diacetyl, an intermediate-polarity flavor compound, was evaluated in the triglyceride frosting and the sucrose fatty acid ester plus triglyceride frosting. Each frosting contained only the diacetyl flavor at a level of 38.37 ppm and was prepared in the same manner as described in Example 21

WD

i" -When the frostings were flavored by a panel of sensory judges by the Line Scale Method, the frosting prepared with sucrose fatty acid esters had a signficiantly higher intensity of diacetyl than the triglyceride shortening even though each frosting contained the same amount of diacetyl. Also, significantly more panelists said the sucrose fatty acid ester frosting displayed the diacetyl for a longer time. In addition, the sucrose fatty acid ester frosting initially displayed the diacetyl in a shorter time and had a stronger aftertaste of diacetyl.

Sucrose Fatty Acid Ester Triglyceride Triglyceride Frosting Frosting of Panelists More Diacetyl Flavor 0% s 100% Shorter Time to Perceive 20 Diacetly Longer Diacetyl Retention 10 s Stronger Diacetyl Aftertaste 20 Mean Scale Ratings (low rating high rating) Diacetyl Intensity 24 s (weak strong) Time to Perceive Diacetyl 29 21 (fast slow) Total Time Diacetyl is Perceived 24 33 (short long) Intensity of Diacetyl Aftertaste 19 (weak strong) s significant at 95% confidence Example Non-polar Compound Isoamyl butyrate, a nonpolar flavor compound was evaluated in the triglyceride frosting and the frosting containing sucrose fatty acid esters plus triglyceride. Each frosting contained only this isoamyl butyrate flavor at a level of 86.33 ppm and was prepared in the same manner as described in Example When flavored by a panel of sensory judges by the Line Scale WP 22

I

Method, no differences were detected between the triglyceride frosting and the frostirg containing sucrose fatty acid ester.

Sucrose Fatty Acid Ester Triglyceride Triglyceride j Frosting Frosting of Panelists More Isoamyl Butyrate Flavor 54% 46% Shorter Time to Perceive Isoamyl 54 46 Butyrate Longer Isoamvl Butyrate Retention 54 46 Stronger Isoamyl Butyrate 63 37 Aftertaste Mean Scale Rating (low rating-high rating) Isoamyl Butyrate Intensity 22 21 (weak strong) Time to Perceive Isoamyl Butyrate 37 39 (fast slow) Total Time Isoamyl Butyrate 25 21 Perceived (short long Intensity of Isoamyl Butyrate 23 18 aftertas'e (week strong) Example 6 Three butter flavored frostings were prepared, one 1 containing sucrose fatty acid ester with an octaester level of 56% I and triglyceride, a second containing sucrose fatty acid ester with an octaester level of 85% and triglyceride, and a third containing only triglyceride. The compositions of these frostings are as follows: WP 23 [i n, m n n n un lltI I Water Salt Powdered Sugar Intermediate Melting Sucrose Fatty Acid Ester (octa level 56%) Intermediate Melting Sucrose Fatty Acid Ester (octa level Liquid Triglyceride Oil Palm Hardstock Intermediate Melting Triglyceride Butter Flavor Triglyceride Frosting 10.1% 0.7 71.9 56% Octaester Sucrose Fatty Acid Ester Frosting 10.1% 0.7 71.9 58% Octaester Sucrose Fatty Acid Ester Frosting 10.1% 0.7 71.9 10.0 1.1 6.2 123.0 ppm 9.8 1.5 123.0 ppm 9.8 123.0 ppm The sucrose fatty acid esters, triglycerides, and butter flavors are melted together. This mixture is then cooled in an ice bath until the mixture solidifies. Once solidified, the mixture is blended with a mixer until smooth and creamy. Add sugar and salt and mix about 30 seconds on medium-high. Add remaining sugar and water and mix on medium-high for about one minute.

When flavored by a panel of sensory judges by the Line Scale Method, the frosting containing 85% octaester sucrose fatty acid ester had a greater intensity of butter flavor and a longer display of butter flavor than the frosting containing triglycerides only even though both frostings contained the same amount of butter flavor.

When flavored by the same panel of sensory judges, the frosting containing 56% octaester sucrose fatty acid polyester was not different from the triglyceride frosting.

L _4 i, Octaester 56% Octaester Sucrose Fatty Sucrose Fatty Acid Ester/ Acid Ester/ Triglyceride Triglyceride Panelists More Butter Flavor 67%/33% 41%/59% Shorter Time to Perceive 58%/42% 59%/41% Butter Flavor Longer Butter Retention 75%/25% 53%/47% Stronger Butter Aftertaste 58%/42% 65%/35% Mean Scale Rating (low rating-high rating) Butter Intensity 37/30 31/34 (weak strong) Time to Perceive Butter 23/27 24/24 Flavor (fast- slow) Total Time Butter Flavor 37/29 34/32 Perceived (short long) Intensity of Butter 34/28 31/29 Aftertaste (weak strong) WP L i' c--'i I

Claims (13)

1. An edible composition with altered flavor display selected from the group consisting of foods and beverages, wherein the composition comprises: from 5% to 100% fat phase, wherein the fat phase comprises: from 5% to 95% sucrose fatty acid ester containing at least four fatty acid ester groups, each fatty acid group having from 8 to 22 carbon atoms, wherein the sucrose fatty acid ester has an octaester content of at least 75% and an iodine value between 25 and 55, and wherein the sucrose fatty acid ester has, at 100°F (37.8 0 C): a viscosity of not less than poise at 100OF (37.8 0 C) after 10 minutes of steady shear at a shear rate of sec.sup a liquid/solid stability as hereinbefore defined of not less than at 100OF (37.8 0 C); o, o (ii) wherein the sucrose fatty acid ester comprises not more than 50% of the total edible composition; (iii) from 5% to 95% triglyceride fat; and 0 (iv) from 0% to 50% fat ingredients selected o° from the group consisting of fatty acids, o"3.Q fatty alcohols, esters of fatty acids, Sesters of fatty alcohols, noncaloric fats, reduced calorie fats, polyol fatty °o acid polyesters not meeting the limitations of subpart of claim 1 hereinabove, and mixtures thereof; from 0% to 95% nonfat ingredients selected from the group consisting of nonfat food ingredients and nonfat beverage ingredients, and mixtures Sthereof; and .B Bi 01 i -27- wherein the edible composition contains flavor compounds having a polarity not less than the polarity of diacetyl (octanol/ water partition coefficient not more than 0.037).

2. A composition according to claim 1 comprising from to 80% fat phase and from 20% to 85% nonfat ingredients.

3. A composition according to claim 2 comprising from 15% to 35% fat phase and from 65% to 85% nonfat ingredients.

4. A composition according to any one of claims 1 to 3 wherein the fat phase comprises from 10% to 67% sucrose fatty acid ester and from 33% to 90% triglyceride fat. A composition according to claim 4 wherein the fat phase comprises from 10% to 35% sucrose fatty acid ester and from 65% to 90% triglyceride fat.

6. A composition according to any one of claims 1 to i wherein the ratio of sucrose fatty acid ester to triglyceride fat is not more than 2:1.

7. A composition according to claim 6 wherein the ratio of sucrose fatty acid ester to triglyceride fat is not more 3 than 1:1. S 8. A composition according to any one of claims 1 to 7 wherein the sucrose fatty acid ester has an octaester content of at least 00%.

9. A composition according to claim 8 wherein the sucrose fatty acid ester has an octaester content of at least A composition according to any one of claims 1 to 9 wherein the sucrose fatty acid ester comprises not more than of the total food or beverage composition. 39 K?~RA42 a-FP~~ .7, ~1T'B P. .4i -28-

11. A composition according to claim 10 wherein the sucrose fatty acid ester comprises from 3% to 15% of the total food or beverage composition.

12. A composition according to any one of claims 1 to 11 wherein the flavor compounds have a dipole moment greater than zero, are of intermediate polarity, and are at le=st slightly soluble in water.

13. A composition according to claim 12 wherein the flavor compounds have a dipole moment greater than zero, are highly polar and are at least slightly soluble in water.

14. A composition according to any one of claims 1 to 13 additionally comprising from 1% to 5% emulsifier. A composition according to claim 14 wherein the composition additionally comprises from 1% to 3% emulfsifier.

16. A composition according to any one of claims 1 to wherein the sucrose fatty acid ester has a yield stress of not less than 150 dynes/cm/sup 2/at 100OF (37.8 0 C). I Si ii

17. A composition according to claim 1 substantially as hereinbefore described with reference to any one of the examples. 64 4 i 4 r, r DATED: 8 MAY 1992 PHILLIPS ORMONDE FITZPATRICK Attorneys for: THE PROCTER GAMBLE COMPANY 6578j !NOB A OIL- I-