Note: Descriptions are shown in the official language in which they were submitted.
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IiLAVOURED COMESTIBLES
The present invention is concerned with providing novel flavour sensations in
flavoured sweet and food products including solid products including ice-
creams
and ice-lollies, and liquid products such as beverages. Sweets which provide a
mixture of individual flavours are known. One such product is sold as small
pieces
of toffee, typically compact in shape and of the order of 5mms across,
provided as
a mixture of pieces, each piece having an individual flavour. The flavours are
strawberry, orange, lemon, lime and blackcurrant and the pieces are red,
orange,
yellow, green and dark purple in colour, respectively. Whilst the user could
pick
out an individual flavour and consume it on its own or with an additional
number of
pieces of the same flavour, such a product is typically consumed as a random
handful of different flavours. The result is that the flavour in the mouth is
a
mixture of these individual flavours and is in the nature of a fruit cocktail
but the
cocktail is a mixture of the expected flavours of strawberry, orange, lemon,
lime
and blackcurrant, in the proportions in which the user happens to have
randomly
selected them.
The object of the present invention is .to provide flavours which in
combination with each other within the consumers mouth.produce flavours which
are different in character from the flavours' which are sensed when the
flavours are
individually located in the mouth. Thus as an illustration of the concept
flavour A
and flavour B may not (individually or in admixture) provide a flavour
recognisable
as a known flavour but in combination would provide a recognisable flavour
such
as strawberry.
According to the present invention a method of ~ delivering flavoured
comestibles to a consumer in which a plurality of vehicles for the flavour are
provided and the consumer ingests a plurality of the vehicles simultaneously,
is
characterised in that there are two or more such vehicles, each cbntaining a
flavour
which is different from each of the other flavours, the nature of and the
amount of
the flavours in each individual vehicle being such that, when,a mixture of the
said
different vehicles are ingested, in one or more particular proportions or
ranges of
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proportions, a recognisable flavoux different to any of the individual
flavours is
sensed by the consumer at least during part of the period that the vehicles
are in the
consumers mouth.
The invention also extends to a system for delivering flavoured comestibles
to a consumer in which a plurality of vehicles for the flavour are provided,
the
vehicles being capable of being ingested simultaneously in a plurality of
defined
portions, characterised in that there are two or more such vehicles, each
containing
a flavour which is different from each of the other flavours, the nature of
and the
amount of the flavours in each individual vehicle being such that, when a
mixture
of the said different vehicles are ingested, in one or more particular
proportions or
ranges of proportions, a recognisable flavour different to any of the
individual
flavours is sensed by the consumer at least during part of the period that the
vehicles are in the consumers mouth.
In one form of the invention the vehicles are solid pieces, there being a
plurality of pieces caxrying different flavours, such that when a mixture of
different
pieces carrying different flavouxs is ingested in one or more particular
proportions
or ranges of proportions, a recognisable flavour different to any of the
individual
flavours is sensed by the consumer at least during part of the peiiod that the
vehicles are in the consumers mouth.
In another form of the invention the vehicles are liquid and are provided in
separate spaces and are provided in such a way that the user can only ingest a
predefined portion of each vehicle at a given moment, there being provided a
plurality of liquid portions carrying different flavours, such that when a
mixture of
different liquid portions is ingested in one or more particular proportions or
ranges
of proportions, a recognisable flavour different to any of the individual
flavours is
sensed by the consumer at least during part of the period that the vehicles
are in the
consumers mouth.
The invention also extends to a flavoured comestible product which consists
of a plurality of vehicles for the flavour, the vehicles being capable of
being
ingested simultaneously in a plurality of defined portions, characterised in
that
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there are two or more such vehicles, each containing a flavour which is
different
from each of the other flavours, the nature of and the amount of the flavours
in
each individual vehicle being such that, when a mixture of the said different
vehicles are ingested, in one or more particular proportions or ranges of
proportions, a recognisable flavour different to any of the individual
flavours is
sensed by the consumer at least during part of the period that the vehicles
are in the
consumers mouth.
A flavoured comestible product in accordance with one form of the present
invention is characterised in that the vehicles are solid pieces, there being
a
plurality of pieces carrying different flavours, such that when a mixture of
different
pieces carrying difFerent flavours is ingested in one or more particular
proportions
or ranges of proportions, a recognisable flavour different to any of the
individual
flavours is sensed by the consumer at least during part of the period that the
vehicles are in the consumers mouth.
A flavoured comestible product in accordance with another form of the
invention is characterised in that the vehicles are liquid and are provided in
separate
spaces and are provided in such a way that the user can only ingest a
predefined
portion of each vehicle at a given moment, there being provided a plurality of
liquid portions carrying different flavours, such that when a mixture of
different
liquid portions is ingested in one or more particular proportions or ranges of
proportions, a recognisable flavour different to any of the individual
flavours is
sensed by the consumer at least during part of the period that the vehicles
are in the
consumers mouth.
A confectionery product in accordance with the present invention may
comprise two or more, e.g. 2 to 8, individual pieces of confectionery;
the pieces being of such a size that two or more pieces can be taken into the
mouth
of a consumer simultaneously;
the individual pieces each separately having a flavour content such as to
individually deliver a defined flavour in the mouth different to the other
flavours;
there being at least two different individual flavours;
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the nature of and the amount of the flavours in each individual piece being
such
that, when a mixture of the said different individual pieces are taken into
the
consumers mouth, in one or more particular proportions or ranges of
proportions, a
recognisable flavour different to any of the individual flavours is sensed by
the
. consumer at least during part of the period that the pieces are in the
consumers
mouth.
The number of individual pieces of confectionery each having a different
flavour may vary as desired, but typically there will be enough to achieve the
flavour change effect but not too many to mask the individual flavours which
are
initially sensed when the pieces are first placed in the mouth.
Two or three individual flavours can be enough to achieve the flavour
change effect but 5, 6 or 7 flavours can also be used. Higher numbers of
flavours
may begin to obscure the individual flavours initially sensed in the mouth but
the
possibility of the flavour change being from a cocktail of flavours to a
different
individual recognisable flavour is not excluded.
The proportions in which the individual flavours need to be present in a
particular portion which is placed in the users mouth in order to achieve the
flavour
change effect may cover a wider range of proportions for some applications,
and be
more specific for other applications. A wider range of proportions may be used
when the flavour change effect is very strong and marked. When the flavour
change effect is less marked and is more subtle a more specific range of
proportions may be needed for the effect to be achieved and perceived.
The pack in which the product is sold will preferably carry instructions as to
the number and type of individual pieces which should be consumed together in
a
single helping in order to experience the flavour change effect.
The individual pieces may be identified by shape or size or colour or any
combination thereof. In effect a recipe would be given, such as 3 red
and°2 green
(when there were two types of piece, red and green) or 2 round and 1 square
(when
there were two types of piece round and square) to achieve the desired flavour
3 0 change effect.
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It is also within the broad scope of the present invention for a set of
individual pieces to have flavours such that in different combinations they
produce
more than one discrete different recognisable flavour. This might be best
achieved
when there were more than two types of piece e.g. three types, such as red,
green
5 and blue, and a combination of 1 red, 2 green and 3 blue might produce a
first
different recognisable flavour different to that of each of the red, green and
blue
pieces and a combination of 4 red, ~1 green and I blue might produce a second
different recognisable flavour different to that of each of the red, green and
blue
pieces.
Another way of using the invention e.g. as a confectionery product might be
to hide the recipe needed to achieve the flavour change effect. The packaging
could tell the consumer that particular combinations e.g. of the different
pieces will
produce the flavour change effect but would not reveal the combination or
combinations. The pack may challenge the user to discover the secret
combination.
In this form of the invention the amounts of flavour in the individual pieces
might be arranged so that only a narrow range of proportions would produce the
flavour change effect.
In such an arrangement and indeed generally it would be desirable for the
individual pieces to have flavours which were enjoyable in their own right.
The
size of the pieces is typically about 3 to 7 or 8mm across so that they can be
readily
picked up and placed in the mouth. The pieces can be of regulax or irregular
shapes though when irregular they are preferably compact. Regular shapes can
include spheres, cubes, disks, rectangular or square tablets, parallel faced
disks or
rounded faced disks. The pieces can be all of the same size or different sizes
and
can be of the same or different shapes, the same or different colours and the
same
or different shapes, sizes, and colours.
In this form of the invention the individual pieces would be sold loose in a
packaging so that the precise combination of pieces consumed as one mouthful
would be up to chance or selection by the user. The flavour change effect
would
therefore not necessarily always be observed.
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In a modified form of this aspect of the invention mini packs of the correct
combination of individual pieces would be provided so that the consumer would
be
instructed to consume the whole contents of the mini pack, which might be say
4 to
8 or 5 to 7 pieces, and would then experience the flavour change effect.
S The mini packs could be sold individually or as a plurality of mini packs
inside a larger pack.
A second embodiment of the invention utilises the concept of the present
invention in such a way that experiencing the flavour change effect is assured
for
the user.
According to another embodiment of the present invention a confectionery
product has at least two zones e. g. layers;
a first zone e.g. layer containing a flavour content such as to deliver a
defined first
flavour in the mouth;
a second zone e. g. layer containing a flavour content such as to deliver a
defined
second flavour in the mouth;
the said first anti second flavours being different;
the nature of the first and second flavours and the proportions in which they
are
present being such that a flavour change is observed by the consumer during
consumption of the product, a third recognisable flavour different to the
first and
second flavours being sensed by the consumer.
In another embodiment an intermediate zone e.g. layer is located between
the first and second zones e. g. layers and contains a mixture of the first
and second
zone materials so that the intermediate zone reinforces the delivery of the
flavour
change effect.
In a further modification the intermediate zone is of different composition to
the first and second zones but contains the first and second flavours in
amounts
which may be the same as or different to the amounts present in the first and
second zones.
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The first and second zones may be planar or the first zone could be a core
surrounded by the second zone which itself could be provided with an outer
coating.
In the planar arrangement the first zone could be the core and have the
intermediate or second zone e.g. layer on either side of it and the second
zone e.g.
layer or a coating on either side of the intermediate zone or the second zone
respectively.
The confectionery could have the first or second or both zones e. g. layers
made of ice cream or frozen yoghurt or sorbet or iced lollie composition. An
outer
zone could also be provided e.g. made of chocolate or a sugar coating or both.
In another form of the invention a flavoured comestible product is provided
in the form of a beverage characterised in that the beverage is made up of two
or
more liquid vehicles of different flavours, each liquid vehicle being located
in
different separate spaces in a container, each space being provided with
egress
means and delivery means whereby a portion of the liquid vehicle from that
space
can be delivered to the consumers mouth or a drinking vessel, either on its
own or
simultaneously with a portion of one or more of the other vehicles.
Flavours which we have found to be useful in this invention are
characterised by the presence of different organoleptic properties by which
they can
be categorised. These different organolepric properties are typically
associated with
certain chemical structure, e.g. 6 carbon alcohols and aldehydes tend to have -
a
green flavour, esters tend to have a fruity flavour, and lactones tend to have
a
creamy flavour.
Examples of flavours which are useful are those sold under the trademarks
Strawberry green key, Strawberry fruity key, Strawberry creamy key, Strawberry
jammy key, and Strawberry wild key by Firmenich S.A. of Geneva, Switzerland.
Examples of the flavours which we have utilised in the present invention are
given in Table 1 and Table 2 below.
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Table 1 - commercial flavours for strawberry
Flavour Name of Supplier Flavour Proportions
by
Number Flavour Weight
Green FirmenichCut grass 1
FS 1 714564.057
Fruity " Generic 1
fruit
FS2 714565.037
Creamy " Cream/ 1
FS3 714567.027 Vanilin
Jammy " Generic 1
jam
FS4 714566.067
Wild " Lavender 1
and
FSS 714568.037 bergamot I
All five - - Strawberry 1 + 1 + 1
+ I + 1
together
Amounts of individual flavours FS 1 to FS 5 in individual pieces are typically
used
at 0. OS to 0.10 % by weight.
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Table 2 - commercial flavours for blackcurrant
Flavour Name of Supplier Flavour Proportions
by
Number Flavour ~ Weight
702.129.04/TFirmenich Fruity 1
FB1
702.129.0517" Jammy 1
FB2
702.129.07/7" Violets 1
FB3
702.146.01/7" Medicinal 1
FB4
702.416.02/7" Grape 1
FB5
All five - - blackcurrant1 +1 +1
+1 +1
together
Amounts of individual flavours FBl to FB5 in individual pieces are
typically used at 0.02 to 0.05 % by weight.
Types of ingredients for the individual solid pieces are typically sugars e.g.
sucrose, sugar syrups e.g. glucose syrup, water, carboxylic acids e.g. citric
acid or
malic acid, gelatine, starch, fat and trisodium citrate.
The amounts of the ingredients for the individual solid pieces are typically
in the ranges 36 to 95 % by weight e. g. 40 to 55 % sugar e, g. sucrose; 0. 3
to 45
by weight e.g. 34 to 43 % sugar syrup e.g. glucose syrup; 1 to 21 % by weight
e.g.
3 to 7 % water; and optionally 1 to 2 % by weight e. g. 1.3 to 1. 8 %
carboxylic acid
e. g. citric acid or malic acid or mixtures thereof; 5 to 7 % by weight e. g.
5. 5 to
6.5 % gelatine; 0.5 to 1 % by weight e. g. 0.7 to 0.9 % starch; 6 to 8 % by
weight
e.g. 6.2 to ~.3 % fat; 0.05 to 1 % by weight e.g. 0.1 to 0.5 % trisodium
citrate.
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Individual flavours which have been successfully utilised to make flavoured
comestibles in accordance with the present invention, include strawberry,
peach,
raspberry, pear, blackcurrant, redcurrant, grape, blue plum, yellow plum,
chicken,
5 cheese and mushroom. With the teaching of the present invention other
recognisable flavours may be handled in the same way apart from those listed
below which contain a predominant flavour volatile which cannot be
deconstructed.
The amounts of flavour used in each piece depend on the intensity of the
flavour but may be in the range 0.01 to 1 % by weight preferably 0.02 to 0.25
10 e. g. 0.02 to 0.05 % or 0.05 to 0.10 % by weight or 0.05 to 0.25 % by
weight.
Types of confectionery products in which the present invention may be
utilised include but are not limited to gummies, hard candies, chews, fruit
flavoured toffees having a sugar coating or shell such as small sugar shelled
sweets
e.g. of lenticular shape, lollies, yoghurt, iced lollies, ice-cream, chewing
gum,
bubble gum, biscuits and pressed tablets.
The structures of confectionery products in which the present invention may
be incorporated include discs or small round or rounded individual sweets such
as
are used in hard candies, gummies, or small sugar shelled sweets. Also useful
are
layered products e. g. in bar or biscuit shape, such as layered toffee, hard
candy,
lollipops, fondants and chocolates. Also useful are products which have a core
and
one or more outer layers or coatings, such as co-deposited hard candy, chews,
gummies, and multiple layer panned products. Also useful are products which
contain the flavour in localised regions distributed through the product e.g.
in
flavour carriers such as encapsulates, e.g. hard candy containing encapsulates
and
chocolate Containing encapsulates and indeed any of the above structures
containing
encapsulates.
In the beverage embodiments of the invention the beverages may be in the
form of still drinks and sparkling drinks.
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Tables 3.1, 3.2, and 3.3 give the base ingredients (not the flavours or
colours) which are typically used in certain products namely chews, gummies
and
hard candy.
Table 3.1
Table 3.1 Specific ingredients and preferred ranges for chews.
Ingredient Specific values Preferred ranges
Sucrose 43.6 40-45
Glucose syrup 39.5 38-42
Water 7 5-10
Citric acid 1.3 1-1.5
Starch 0.8 0.6-1.0
Fat 7.3 6-9
Table 3.2
Table 3.2 Specific ingredients and preferred ranges for gummies.
Ingredient Specific values Preferred ranges
Sucrose 36.7 ~ 35-40
Glucose syrup 34.8 33-37
Water 20.6 19-22
Citric acid 1.7 1.5-2.0
Gelatin 6.1 5.7
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Table 3.3
Table 3.S Specific ingredients and preferred ranges for hard candy.
Ingredient Specific values Preferred ranges
Sucrose S1.1 49-S3
Glucose syrup 42.7 40-4S
Water 3.1 2-4
Citric acid 0:9 0.8-1.0
Malic acid 0.9 0.8-1.0
Tri-sodium citrate O.S , 0.3-0.7
The invention may be put into practice in various ways. All percentages are
by weight unless otherwise stated. A number of specific embodiments will be
described to illustrate the invention with reference to the accompanying
examples
and drawings in which:
Figure 1 is a diagrammatic representation of a group of individual rounded
sweets;
Figure 2 is a side elevation of a layered product;
Figure 3 is a cross section of a product having a core and a coating;
Figure 4 is a cross section of a solid product containing encapsulates serving
as flavour vehicles; and
Figure S is a diagrammatic part perspective part sectional view of a device
for delivery of liquid embodiments of the invention to the user's mouth.
The examples set out below each involve a comparison example in which
the flavours are mixed in a single piece rather than being separately
delivered in
separate pieces, the flavour mixing then occurring in the mouth of the user.
In the
case of the beverage aspects the mixing can occur in a vessel from which the
user
drinks.
Example 1 is (Strawberry) (4 or S flavour combinations) 1A and 1C being
in accordance with the invention and 1B and 1D being comparison examples.
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Example 2 is peach (6 flavour combinations)
Example 4 is raspberry (5 flavour combinations)
Example 5 is pear (3 flavour combinations)
Example 7 is blackcurrant (5 flavour combinations)
Example 8 is red currant (5 flavour combinations)
Example 9 is grape (4 flavour combinations)
Example 11 is a blue plum (5 flavour combinations)
Example 13 is yellow plum (5 flavour combinations)
These examples are all confectionery.
The following examples are of savoury flavours
Example 3 is chicken (5 flavour combinations)
Example 6 is cheese (6 flavour combinations)
Example 10 is mushroom (6 flavour combinations)
These flavoured products are made up from 3 to f separate flavour
combinations. Each flavour combination may have a single active flavour
ingredient or more than one e.g. 2 to 5 or more.
Certain flavours cannot be used in accordance with the present invention
because they contain one or more chemical ingredients which are the
predominant
or essentially sole chemical which determines the flavour. The end or target
flavour therefor cannot be deconstructed into separate ingredients which have
flavours which are different from the target flavour. Examples of such
flavours
and the predominant chemical (given in brackets) are listed below.
Pineapple (allyl derivative e.g. allyl caproate)
Peppermint (menthol, piperol and cineole)
Spearmint (1-carvone)
Banana (amyl acetate)
Aniseed (anethole)
Clove (eugenol)
Lemon (citral)
Orange (2-octanol)
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Violet (alpha-ionone)
Vanilla (vanillin)
Rose (phenylethyl alcohol, geraniol, nitromethyl derivatives)
Apple (traps-2-hexenal)
In each of Examples 1 to 12 the individual pieces all contain the same
amount of flavour by weight and in these circumstances so long as the
proportions
of the individual pieces in each portion consumed is 1 or 2 of each the target
flavour or one similar thereto will be sensed in the consumer's mouth. This
flavour has a much different flavour compared to each of the individual
flavours
and eats differently to a physical combination of them in an individual piece.
Clearly if the amounts of flavour in each piece are not the same this will
have to be taken into account if the desired target favour is to be sensed.
Each piece of confectionery is a small ellipsoidal piece of sugar free -hard-
candy. Each ~ individual piece is approximately O.Sg in weight and about 8mm
in
diameter. This size enables approximately 1 to , 50 e. g. 4 to 50 individual
pieces to
be taken into a consumer's mouth simultaneously as a single portion.
The resultant individual pieces are each of the four different flavours each
individual piece delivering a single predefined flavour, e.g. for Example 1A,
flavour S 1, S2, S3 or S4 as in Table 4.
The nature of the individual flavours and the amounts present are such that
where a mixture of pieces containing the same number of each individual piece
e. g.
1 of each, 2 of each or up to 8, 9, 10, 11 or even 12 of each is placed in the
mouth
as a single portion of 4 to 48 pieces in all, a flavour, the target flavour,
different to
any of the flavours of the individual pieces is sensed. Moreover this target
flavour
does not taste like a combination of the individual flavours.
The product of each of Examples 1 to 12 may be sold as mini packs of
different pieces which may then all be the same colour. If the product is sold
loose
then the pieces are preferably given a different colour for each of the
flavours and
the pack carries instructions to consume in each portion equal numbers of each
colour or in proportions of one or two of each colour.
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Example 1A - Sugar free hard candies- target flavour - strawberry,
The confectionery product in accordance with this example is a sugar free
individual hard candy. It is made up of four individual pieces of
confectionery.
The individual flavours are fruity (S2), green (S1), jammy (S4) and creamy
(S3)
5 (see Table 4) and the different flavour, the target flavour, which they
produce when
consumed together in equal amounts is a strawberry flavour recognisably
different
from each of the individual flavours and not merely the sum of the individual
flavours. The compositions of these four flavours are given in Table 4 below.
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Table 4
Table 4 - Composition of strawberry flavours
FLAVOUR Flavour S1 Flavour Flavour Flavour
Green key S2 S3 S4
Fruity Creamy Tammy key
key key
Parts by weight
Ingredient
hexyl ethanoate 40
benzyl ethanoate 20
ethyl butanoate 100
methyl butanoate 40
ethyl hexanoate 30
methyl hexanoate 20
,
hexyl hexanoate 20
hexanal 5
cis-3-hexen-1-of40
methyl-3- 20
phenylpropenoate
2,5-dimethyl 30
4-
hydroxy-3(2h)-
furanone
3-hydroxy-2-methyl 20
4 pyrone
4-h~rdroxy-3- 15
methoxybenzaldehyde
ethanol 955 ~ 730 985 930
The hard candy is 97 % Isomalt, 1 % citric acid, 1 % malic acid, 0.5 %.
trisodium citrate, 0.05 % aspartame, 0.05 % acesulfameK, and 0.16 %
flavouring.
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This composition is made up by heating the Isomalt, citric acid, malic acid,
and
trisodium citrate with sufficient water for dissolution. By heating the
mixture to
170°C most of the water can be removed from the mixture. The mixture is
cooled to
n
125°C before adding the aspartame, acesulfameI~ and flavouring. The
mixture is
poured onto a cold table to cool to about 70°C. The mixture is then
shaped into
ellipsoids by passing the mixture through rollers indented with shapes such
that the
cavities in the rollers produce individual ellipsoidal shaped pieces of hard
candy
Example 1B -Single strawberry sugar free hard candy - comparison example
Pieces are made up in the same way as Example 1A but each havingØ04% of each
of the four flavours used in Example 1A (i.e. one quarter of the concentration
of
flavour in each of the four pieces made in Example 1A). These pieces deliver a
strawberry flavour that is chemically like the strawberry flavour obtained
when a
mixture of one of each piece-in Example IA are consumed simultaneously. The
eating experience, however, is entirely different.
Tasting samples from Examples 1A and 1B gave the following tasting
results.
The majority of panellists did not fmd the samples from Examples 1A when
eaten individually to be like the target flavour.
The majority of panellists did fmd the samples from Example 1A to be like
the target flavour when eating a combination of one of each of the four
samples.
The majority of panellists did fmd the samples from Example 1B to be like the
target flavour, but this flavour tastes different to that of Example 1A.
Example I C - Individual sugar hard candies f strawberry)
The confectionery product in accordance with this example is made up of five
individual pieces of confectionery. The individual flavours are fruity, green,
jammy,
creamy and wild as set out in Table 1 above. The different flavour, the target
flavour, which they produce when consumed together is a strawberry flavour
which
is recognisably different from each of the individual flavours and not merely
the
sum of the individual flavours.
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The composition of the hard candy is approximately 51 % sucrose, 43 % glucose
syrup, 3 % water, 1 % malic acid, 1 % citric acid, 0.5 % trisodium citrate,
and 0.10
flavouring. This composition is made up by making a solution comprising of 30
water, 27 % malic acid, 27 % citric acid and 16 % trisodium citrate. The
sucrose and
glucose syrup are heated with sufficient deionised water to dissolve the
sucrose,
then heated further to 152°C to remove the majority of the water. This
syrup is
cooled to 125°C. The solution is added to and mixed into the syrup: The
flavouring
is added to and mixed into this syrup mixture. The resulting mixture is poured
onto
a cold table to cool to about 70°C. The mixture is then shaped as in
Example 1A.
Example 1D - Single strawbe sugaru hard candies - Comparison Example
Pieces are made up in the same way as Example 1 C but each has 0.02 % of each
of
the five flavours used in Example 1C (i.e. one fifth-of the concentration of
flavour
in each of the five pieces made in Example 1C): These pieces deliver a
strawberry
flavour that is chemically like the strawberry flavour obtained when one of
each
, piece in Example 1C are consumed simultaneously. The eating experience,
however, is entirely different.
The tasting results are the same as for Examples 1A and 1B.
The strawberry flavour of Example 1C is chemically different from that of
Example 1A. Examples 1C and 1D eat differently.
Example 2A - Individual sugar-free hard candies~target flavour - peach,
The confectionery product in accordance with this example is made up of six
individual pieces of confectionery. The individual flavours are almond, fruit,
floral,
green, pungent, and creamy, the chemical compositions of which are given in
fable
5 below. The different flavour, the target flavour, which they produce when
- consumed together is a peach flavour which is recognisably different from
each of
the individual flavours and not merely the sum of the individual flavours.
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Table 5
Composition of peach flavours
Flavour ~ Pl P2 P3 P4 P5 P6
Almond Fruity FloralGreen Pungent Creamy
parts by weight
Ingredient
benzaldehyde 10
methyl-isopropyl 6
thiazol
cis-3-hexen-1-of 30
undecanolide-1,4 50
decanolide-1z4 _ 30
hexanolide-1,4 10
ethanal 25
benzyl ethanoate 15
3,7-dimethyl-1,6- 15
octadien-3-of
ethyl ethanoate 100
octyl ethanoate 20
ethyl butanoate 25
.
octyl butanoate 10
ethanol 990 845 970 964 975 910
The composition of the hard candy and its makeup into sweets is the same . as
in
Example 1A except that the level of flavouring is 0.24 % .
Example 2B - Single peach sugar-free hard candy - Comparison Example
Pieces are made up in the same way as Example 2A but each having 0. 04 % of
each
of the six flavours used in Example 2A (i. e. one sixth of the concentration
of
flavour in each of the six pieces made in Example 2A). These pieces deliver a
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peach flavour that is chemically like the peach flavour obtained when one of
each
piece in Example 2A are consumed simultaneously. The eating experience,
however, is entirely different.
The tasting results are the same as for Examples 1A and 1B
5 Example 3A - Individual savoury hard candies ~targ~et flavour - chicken
The savoury snack product in accordance with this example is made up of five
individual pieces of different flavour. The individual flavours are C1 meaty,
C2
creamy, C3 fried, C4 vegetable and CS fermented.
These five flavours have the chemical compositions given in Table 6 below.
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°rable 6
Chemical Composition of chicken flavours
C1 C2 C3 C4 C5
Flavour No.
Meaty Creamy Fried VegetableFermented
parts by weight
Ingredient
benzyl mercaptan 55
1 % pg (1)
smoke extract 50
mercaptomethyl 48
butanol
2-methyl-3-furanthiol25
propanethiol 1
butanoic acid 5
decanolide-1,5 20 .
2,3-butanedione 5
I-oeten-3-one
2
% pg (2)
furfuryl mercaptan 25
trans-2-traps-4- I81
decadienal
traps-2-nonenal 5
3-(methylthio)-
20
propanol
methyl butanal 2
phenylethanal
monopropylene 9821 9968 9794 9975 9993
glycol
Notes on fable 6
(1) 1 % pg means 1 % by weight of the ingredient in monopropylene glycol
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(2) 10 % pg means 10 % by weight of the ingredient in monopropylene glycol.
The different flavour which the individual pieces produce when consumed
together
is a chicken flavour which is recognisably different from each of the
individual
flavours and not merely the sum of the individual flavours.
The composition of the hard candy is approximately 98 % Isomalt, 1 % sodium
chloride and 0.20 % flavouring. This composition is made up by heating the
Isomalt
and sodium chloride with sufficient water for dissolution. By heating the
mixture to
170°C most of the water can be removed from the mixture. The mixture is
cooled to
125°C before adding the flavouring. The mixture is poured onto a cold
table to cool
to about 70°C. The mixture is then shaped as in Example 1.
Example 3B. - Single-chicken savour~hard cand~parison example-
Pieces are made up in the same way as Example 3A but each having 0.02 % of
each
of the five flavours used in Example 3A (i.e. one fifth of the concentration
of
flavour in each of the five pieces made in Example 3A). These pieces deliver a
chicken flavoux that is chemically like the chicken flavour obtained when one
of
each piece in Example 3A are consumed simultaneously. The eating experience,
however, is
entirely different.
The tasting results are the same as for Examples 1A and 1B
Example 4A - Individual sugar-free hard candies (target flavour - rasnberrvl
The confectionery product in accordance with this example is made up of five
individual pieces of, confectionery. The individual flavours are Rl fruity, R2
creamy, R3 pungent, R4 jammy and RS floral. The chemical compositions of these
2S flavours are given in Table 7 below
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liable 7
Chemical compositions of raspberry flavours
Flavour No. R1 Rl R3 R4 RS
Fruit Cream Pun ent Jamm Floral
Parts b wei ht
In mrdient
benzyl ethanoate 10
ethyl ethanoate 30
2-methyl 1 propyl 10
ethanoate
ethyl butanoate 60
methyl butanoate 15
4-hydroxy-3- _ 5
methox -benzaldeh
de
ethanoic acid 100
m ionic acid 25
ethanal 30
3-hydroxy-2-methyl-4- 20
cone
be amot oil 10
orris resinoid 1 % 25
ethanol
3
4-(2, 6, 6-trimethyl .
10
-2-cyclohexen-1-yl)-3-
butene-2-one
ethanol 875 995 845 980 955
Notes on fable 7
(3) 1 % ethanol means 1 % by weight of the ingredient in ethanol.
The different flavour which they produce when consumed together is a raspberry
flavour which is recognisably different fmm each of the individual flavours
and not
merely the sum of the individual flavours.
The composition of the hard candy and its make up into sweets is the same as
in
Example 1A except that the level of flavouring is 0.20 % .
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Example 4B - Sin~~le rasube sugar-free hard candy - comparison example
Pieces are made up in the same way as Example 4A but each having 0.04 % of
each
of the five flavours used in Example 4A (i.e. one fifth of the concentration
of
flavour in each of the five pieces made in Example 4A). These pieces deliver a
raspberry flavour that is chemically like the raspberry flavour obtained when
one of
each piece in Example 4A are consumed simultaneously. The eating experience,
however, is entirely different.
The tasting results are the same as for Examples 1A and 1B
Example SA - Individual sugar-free hard candies target flavour - near)
The confectionery product in accordance with this example is made up of three
individual pieces of confectionery The individual flavours are Pl fruity, P2
green
and P3~ose.
These three flavours have the chemical compositions given in Table 8 below.
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T~.ble 8
Composition of pear flavours
Plavour No Pl P2 P3
Fruity Green Rose
ParEs by weight
Ingredient
2-methylbutyl ethanoate 120
ethyl ethanoate 30
ethyl butanoate 30
hexyl butanoate 50
hexyl hexanoate 30
hexyl ethanoate 200
hexanal 20
benzyl butanoate 10
3,7-dimethyl-6-octen- 25
1-yl propanoate
traps-3,7-dimethyl-2,6- 20
octadien-1-yl propanoate
ethanol 740 780 945
5 The different flavour which the three flavours produce when consumed
together is a
pear flavour which is recognisably different from each of the individual
flavours and
not merely the sum of the individual flavours.
The composition of the hard candy and its make up into sweets is the same as
in
Example 1A except that the level of flavouring is 0.12 % .
10 Example 5B - Single pear sugar-free hard candy - comparison example
Pieces are made up in the same way as Example 5A but each having 0.04 % of
each
of the three flavours used in Example 5A (i.e. one third of the concentration
of
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flavour in each of the three pieces made in Example SA). These pieces deliver
a
pear flavour that is chemically like the pear flavour obtained when one of
each
piece in Example SA are consumed simultaneously. The eating experience,
however, is entirely different.
The tasting results are the same as for Examples 1A and 1B
Example 6A - Individual savoury hard candies (target flavour = cheese)
The savoury snack product in accordance with : this example is made up of six
individual pieces of different flavours. The individual flavours are CEl
cheesy, CE2
creamy, CE3 fruity, CE4 fermented, CES potato and CE6 buttery.
These six flavours have the chemical compositions given in fable 9 below.
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'Fable 9
Chemical composition of Cheese Flavours
CEl CE2 CE3 CE4 CES CE6
Flavour No.
Cheesey CreamyFruitsFermentedPotatoButtery
Parts by weight
Ingredient
butanoic acid 355
tetradecanoic 10
acid
octanoic acid 5
2-undecanone 5
acetylmethyl 5
carbinol
decanolide-1,4 10
% pg(2)
octanol 5
methyl propanoic 5
acid
butter esters 15
methyl butanoic' 45
acid
phenylethanol 5
1 % pg (1)
3-(methylthio)-
1
propanal
10 % pg (2)
butter acids 400
2,3-butandione .15
monopropylene 9625 9980 9980 9950 9999 9585
glycol
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For (1) and (2) see notes on liable 6.
The different flavour which these six flavours produce when consumed together
is a
cheese flavour which is recognisably different from each of the individual
flavours
~ and not merely the sum of the individual flavours.
The composition of the bard candy and its make up into sweets is the same as
in
Example 3A except that the level of flavouring is 0.12 % .
Example 6B - Single cheese savoury hard candv - ~omnarison Example
Pieces are made up in the same way as Example 6A but each having 0.02 % of
each
of the six flavours used in Example 6A (r. e. one sixth of the concentration
of
flavour in each of the six pieces made in Example 6A). These pieces deliver a
cheese flavour that is chemically_like the cheese flavour obtained when one of
eaclt~_
piece in Example 6A are consumed simultaneously. The eating experience,
however, is entirely different.
The tasting results are the same as for Examples 1A and 1B
Example 7A - Individual sugar-free hard candies (target flavour - blackcurran~
The confectionery product iri accordance with this example is made up of five
individual pieces of confectionery. The individual flavours are Bl fruity, B2
jammy,
B3 pungent, B4 floral and BS creamy
These five flavours have the chemical compositions given in fable 10 below.
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'Isable 10
Composition of blackcurrant flavours
B1 B2 B3 B4 B5
Flavour No.
Fruity Jammy Pungent FloralCreamy
Parts by weight
Ingredient
ethyl ethanoate 20
ethyl butanoate 40
methyl butanoate 15
Chinese cinnamon 40
oil
1 % ethanol (3)
3-hydroxy-2- -
20-~
methyl-4 pyrone
ethanoic acid 80
propanoic acid 25
ethanal 20
traps-8-mercapto-
para-menthan-3-one 10
% ethanol (4)
bergamot oil 20
4-(2, 6, 6-trimethyl 5
2-cyclohexen-1-
yl)-3-buten 2-one
4-hydroxy-3- 10
methoxybenzaldehyde
ethanol ~ 925 940 865 975 990
Notes on fable 10
(4) 10 % ethanol means 10 % by weight of the ingredient in ethanol.
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The different flavour which these five flavours produce when consumed together
is
a blackcurrant flavour which is recognisably different from each of the
individual
flavours and not merely the sum of the individual flavours.
The composition of the hard candy and its make up into sweets is the same as
in
5 Example 1A except that the level of flavouring is 0.20 % .
Example 7B - Single blackcurrant susar-free hard candy - Comparison Example
Pieces are made up in the same way as Example 7A but each having 0.04 % of
each
of the five flavours used in Example 7A (i.e. one fifth of the concentration
of
flavour in each of the five pieces made in Example 7A). These pieces deliver a
10 blackcurrant flavour that is chemically like the blackcurrant flavour
obtained when
one of each piece in Example 7A are consumed simultaneously. The eating
experience~however, is entirely different.
The tasting results are the same as for Examples 1A and 1B
Examule 8A - Individual sugar-free hard candies (target flavour - redcurrant
1 S The confectionery product in accordance with this example is made up of
five
individual pieces of confectionery. The individual flavours are REDl fruity,
RED2
jammy, RED3 pungent, RED4 floral and REDS creamy These flavours have the
chemical compositions given in Table 11 below.
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Tzable 11
Chemical composition of redcurrant flavours .
Redl Red1 Red3 Red4 Reds
Flavour No.
Fruity Jammy Pungent FloralCreamy
Parts by weight
Ingredient
benzyl ethanoate 10
ethyl ethanoate 30
2-methyl 1- propyl 10
ethanoate
ethyl butanoate _ ,60 .
.
methyl butanoate 15
2-hydroxy-2-methyl-
20
4 pyrone
ethanoic acid 100
propanoic acid . 25
ethanal 30
bergamot oil . 1p
orns resinoid 1 % 25
ethanol
4-(2,6,6-trimethyl
-2-cyclohexen-1-yl)-3-buten 10
2-one
4-hydroxy-3-methoxy-
benzaldehyde
ethanol I 875 980 . 845 955 995
~
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The different flavour which these five flavours produce when consumed together
is
a redcurrant flavour which is recognisably different from each of the
individual
flavours and not merely the sum of the individual flavours.
The composition of the hard candy and its make up into sweets is the same as
in
Example 1A except that the level of flavouring is 0.20 % .
Example 8B - Single redcurrant sugar-free hard candy - Comparison Example
Pieces are made up in the same way as Example 8A but each having 0.04 % of
each
of the five flavours used in Example 8A (i.e. one fifth of the concentration
of
flavour in each of the five pieces made in Example 8A). These pieces deliver a
redcurrant flavour that is chemically like the redcurrant flavour obtained
when one
of each piece in Example 8A are consumed simultaneously. The eating
experience,
however, is entirely different. '
The tasting results are the same as for Examples 1A and 1B
Example 9A - Individual sugar-free hard candies ltar_~et flavour -$rane)
The confectionery product in accordance with this example is made up of four
individual pieces of confectionery. 1'he individual flavours are Gl fruity, G2
floral, G3 dark and G4 bright.
These four flavours have the chemical compositions given in Table 12 below.
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Table 12
Chemical composition of grape flavours
Flavour No. G1 G2 G3 G4
FruityFloralDark Bright
Parts by weight .
Ingredient
2-methylbutyl ethanoate 15
methyl 2-amino-benzoate 50
ethyl butanoate 20
phenethyl ethanoate , 20
3,7-dimethyl 1,6-octadien-3-of 25
2-phenylethanol 15
propanoic acid . 60
5-methyl furfural 40
ethyl nonanoate . 10
1-butanol 50
beta-caryophyllene 10
ethyl 2-methyl- propanoate ~ 30
cognac oil 10
ethyl heptanoate ~ 20
ethanol 915 940 830 940
The different flavour which these four flavours produce when consumed together
is
a grape flavour which is recognisably different from each of the individual
flavours
and not merely the sum of the individual flavours.
The composition of the hard candy and its make up into sweets is the same as
in
Example 1A.
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Example 9B - Single grape sugar-free hard can~r
Pieces are made up in the same way as Example 9A but each having 0.04 % of
each
of the four flavours used in Example 9A (i. e. one quarter of the
concentration of
flavour in-each of the four pieces made in Example 9A). These pieces deliver a
grape flavour that is chemically like the grape flavour obtained when one of
each
piece in Example 9A axe consumed simultaneously. The eating experience,
however, is entirely different.
The tasting results are the same as for Examples lA~and 1B
Example 10A - Individual savourrJ hard candies (targ_et flavour - mushroom
The savoury snack pmduct in accordance with this example is made up of six
individual pieces of different flavours. The individual flavours are Ml
earthy, M2
creamy, M3 floral, M4 cooked, IVIS feirimented and M6 meaty 1
The six flavours have the chemical composition given in Table Z3 below.
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Table 13
Chemical composition of mushroom flavours
Flavour No. Ml M2 M3 M4 MS M6
EarthyCreamy FloralCooked FermentedMeaty
Parts by weight
Ingredient
1-octen-3-of 935
'
nonanolide-1,4 1
2,3-butanediol 8
octanol 8
2-octanol 10
terpineol 5
4-terpineol 5
2, 5-dimethyl-4- 1
hydroxy-3(2h)-
furanone
emoxyfurone
2
10 % pg (2)
phenylethanal 1
2-methyl-3-
2
furaneol 1 %
pg (1)
3-(methylthio) 1
propanal
tetrahydromethyl
1
furanethiol
monopropylene 9065 9991 9972 9997 9999 9996
glycol
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The different flavour which these six flavours produce when consumed together
is a
mushroom flavour which is recognisably different from each of the individual
flavours and not merely the sum of the individual flavours.
The composition of the hard candy is and its make up into pieces is the same
as in
Example 3A except that the level of flavouring is 0.12 % .
Examule lOB - Sin 1g a mushroom savouy hard candy - Comuarison Example
Pieces are made up in the same way as Example 10A but each having 0.02 % of
each of the six flavours used in Example 10A (i. e. one sixth of the
concentration of
flavour in each of the six pieces made in Example 10A). These pieces deliver a
mushroom flavour that is chemically like the mushroom flavour obtained when
one
of each piece in Example 10A are consumed simultaneously. The eating
experience, howe_v_e_r, is_entirely different.
The tasting results are the same as for Examples 1A and 1B
Examm~le 11A - Individual sugar-free hard candies (target flavour - blue nluW
The confectionery product in accordance with this example is made up of five
individual pieces of confectionery. The individual flavours are BPl fruity,
BP2
jammy, BP3 pungent, BP4 floral and BP5 creamy.
The five flavours have the chemical composition given in Table 14 below.
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Table 14
Chemical composition of blue plum flavours
Flavour No. BPl BP2 BP3 BP4 BP5
Fruit Jamm Floral Cream Almond
Parts b wei ht
In edient
eth 1 ethanoate 40
eth 1 butanoate 30
2-meth lbu 1 butanoate 10
2-meth lbu 1 ro anoate 20
ethyl2-methyl-butanoate20
eth 1-3- hen 1- ro enoate 30
3-h drox -2- meth 1-4- 10
rove
eth 1 benzoate 20
orris resinoid 1 % ethanol 50
(3)
3, 7-dimethyl-1, 6-octadien-3-of 40
3,7-diunethyl-1,6- -
50
octadien-3- 1 oxide
4-(2,6,6-trimethyl-1-
cyclohexen-1-yl)- 5
3-buten-2-one
4-hydoxy-3- '
40
methox benzaldeh de
benzaldeh de 60
ethanol 880 960 835 960 940
The different flavour which these five flavours produce when consumed together
is
a blue plum flavour which is recognisably different from each of the
individual
flavours and not merely the sum of the individual flavours.
The composition of the hard candy and its make up into sweets is the same as
in
Example IA except that the level of flavouring is 0.20 % .
Example l IB - Sin 1g e, blue plum sugar-free hard candy - Comparison Example
Pieces are made up in the same way as Example 11A but each having 0.04 % of
each of the five flavours used in Example 11A (i.e. one fifth of the
concentration of
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flavour in each of the five pieces made in Example 11A). These pieces deliver
a
blue plum flavour that is chemically like the blue plum flavour obtained when
one
of each piece in Example 11A are consumed simultaneously. The eating
experience, however, is entirely different.
The tasting results are the 'same as for Examples 1A and 1B
Example 12A - Individual sugar-free hard candies (target flavour - vellow
plum)
The confectionery product in accordance with this example is made up of five
individual pieces of confectionery. The individual flavours are YPl fruity,
YP2
jammy, YP3 floral, YP4 creamy and YPS almond.
These five flavours have the chemical composition given in Tfible 15 below
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Table 15
Chemical composition of yellow plum flavours
Flavour No. YPl YP2 YP3 YP4 YPS
FruityJammy FloralCreamy Almond
Parts by weight
Ingredient
ethyl ethanoate 40
ethyl butanoate 30
2-methylbutyl butanoate 15
2-methylbutyl propanoate20
ethyl2-methyl-butanoate 20
ethyl-3 phenyl propenoate 20
3-hydroxy-2-methyl 4 10
pyrone
ethyl benzoate 15
orns resinoid 1 % ethanol 10
(3)
3,7-dimethyl-1,6-
60
octadien-3-o1
3,7-dimethyl 1,6-
b0
octadien-3-yl oxide
4-hydroxy-3-
20
methoxybenzaldehyde
benzaldehyde 30
ethanol 875 970 855 980 970
The different flavour which these five flavours produce when consumed together
is
a yellow plum flavour which is recognisably different from each of the
individual
flavours and not merely the sum of the individual flavours.
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The composition of the hard candy and its make up into sweets is the same as
in
Example 1A except that the level of flavouring is 0.20 % .
Example 12B - Single ~ e~ llow plum sugar-free hard candy - Comparison Examule
Pieces are made up in the same way as Example 12A but each having 0.04 % of
5 each of the five flavours used in Example 12A (i. e. one fifth of the
concentration of
flavour in each of the five pieces made in Example 12A). These pieces deliver
a
yellow plum flavour that is chemically like the yellow plum flavour obtained
when
one of each piece in Example 12A are consumed simultaneously. The eating
experience, however, is entirely different.
10 The tasting results are the same as for Examples 1A and 1B
Example 13A - Single flavour hard candy - Comparison Example
The confectionery product in accordance with this example is a hard candy in a
layered form.
Each individual piece is approximately 4.0g in weight, and is the shape of a
15 cylinder, approximately 20mm in diameter and 9mm in depth. This size
enables one
whole piece to be taken into a consumer's mouth as a single portion. All four
flavours from Example 1A are used to flavour candy, used at a level of 0.04 %
each.
The composition of the hard candy may be sugar free like Example 1A or sugar
based like Example 1C. However, the hot mixture is deposited into preformed
20. moulds to provide the cylindrical shape as the mixture cools. A Field
Research
Experimental Depositor (FRED) supplied by APV, Peterborough, UK was used to
perform this. Although using a FRED is a convenient way to make centre filled
hard
candies, other depositing equipment may also be used. The cooled mixture is
then
removed from the mould.
25 The resultant piece delivers a single strawberry flavour.
Examule 13B - la,~ered hard candies
The confectionery product in accordance with this example is like Example 13A
but
with a hard candy centre (see Figure 2 or 3).
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The hard candy centre is approximately 1.0g in weight and the hard candy shell
is
approximately 3.0 g in weight. 'I~vo of the four flavours from Example 1A are
used
to flavour the shell, and the other two flavours from Example 1A are used to
flavour
the centre. In this example, jammy S4 and fruity S2 flavour the shell and
creamy S3
and green S 1 flavour the centre.
The resultant pieces deliver three predefined flavours. Jammy S4 and fruity S2
provide the initial flavour, and creamy S3 and green S1 provide the final
flavour. An
intermediate flavour of strawberry is produced when enough of the shell has
been
dissolved away to reveal some centre such that all four flavourings, jammy,
fruity,
creamy and green are contributing to the overall flavour at the same time.
This .method of delivering flavour is more interesting to consume than Example
13A
and may be preferred by consumers.
The flavourings used in this example and Example 13A may be replaced by
flavourings from any of the Examples from 1-12 provided all the flavourings
from
any one example are all used at a similar concentration to one another (i.e.
in the
ratios of 1:1 or 1:2 for each flavour).
Example 14A Multicomnonent Product - comparison example
This example is the same as Example 13A,
Example 14B - Multicomnonent product
The confectionery product in accordance with this example is a hard candy with
inclusions (see Figure 4).
Each individual piece is approximately 4.0g in weight, and is the shape of a
cylinder, approximately 23mm in diameter and 9mm in depth, or is the shape of
an
ellipsoidal cylinder, approximately 26 x 2lmm across the long and short
diameters,
and 9mm in depth. This size enables one whole piece to be taken into a
consumer's
mouth as a single portion. The five flavours from Example 1C are used to
flavour
the piece.
The composition and forming of the piece is like Example 13B, except there
is no need for a centre filling and each individual flavour is first
individually
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encapsulated in such a way that the flavour remains encapsulated during
processing
and storage, but is readily released upon consumption. Details of this
encapsulation
process are given in patent application EP 0 242 135 A2. In this example, the
five
individual . flavours are encapsulated at 10 % concentration, and used in the
'-
confection at 0.2 % to provide the same flavour content profile as Example 1C.
The
five encapsulates also contain five different colours to increase visual
appeal. The
encapsulates are sieved such that particles smaller than 710wm or greater than
1000~cm are excluded from , use, and only particles from 710~,m to 1000~m are
included for use. This choice of particle size is chosen for visual
aesthetics.
The resultant pieces deliver a predefined strawberry flavour. However, this
strawberry flavour changes character during consumption as each encapsulate is
reached.
As the candy is consumed all five flavours will be perceived together during
at least a part of the eating experience and thus strawberry will be
recognised.
However after an initial delay a first encapsulate, say of jammy flavour may
be
uncovered from the matrix and thus the flavour will initially be perceived as
jammy
After a further period a different encapsulate, say of green flavour may be
encountered and the flavour will move towards green flavour. After a further
period
a different encapsulate, say of creamy flavour may be uncovered and the
flavour will
move towards an ice cream flavour, This random series of flavour character
changes
will continue throughout the consumption of the sweet.
This change in character adds interest to the eating experience of the hard
candy as compared with a normal hard candy.
The flavourings used in this example may be replaced by flavourings from any
of
Examples 1-12 provided all the flavourings from any one example are all used
at a
similar concentration to one another (i. e. in the ratio of 1:1 or 1: 2 for
each flavour) .
The particle sizes of the encapsulates may range from l0~cm (e.g. yeast cells)
to
3000~cm (e.g. glass encapsulates, gelatin encapsulates, ete).
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A disadvantage of this method is that when the piece is first placed into the
mouth,
there may be a time delay before flavour is perceived as it may be necessary
to
dissolve some of the hard candy substi~.te to uncover an encapsulate.
Example 14C - Multicomnonent Product with liauid and encapsulated flavours
The confectionery product in accordance with this example is like Example
14B but some of the flavourings are used as liquids, not as encapsulates.
This arrangement of flavourings maintains the advantages of Example 14B where
the piece is more interesting to eat compared to Example 14A.
This example overcomes the disadvantage of Example 14B by distributing some of
the flavourings homogeneously throughout the hard candy substrate and
therefore
removing the time delay before flavour is perceived when the hard candy is
first
placed into the mouth.
A further advantage to this example compared to Example 14B is that the
olfactory
system of the consumer is given a reference point of flavour by the
homogeneously
dispersed liquid flavour, which may make the eating experience less unusual
and for
some consumers, more palatable.
Beverages
Examples 15 to 23 set out below describe beverages made in accordance with the
invention which make use of the same flavours as are used for the solid
embodiments of the invention. In order for the effect of the invention to be
experienced it is necessary for the individual beverage portions to be able to
be
delivered in individual portions or in defined volume mixtures. This is to
ensure
that the ratios of flavour contents defined for the solid embodiments are
delivered
to the mouth of the consumer. Many such systems may be devised but one system
is a multicompartment squeezy bottle affording as many spaces as there are
flavour
contributions e. g. for the fruit flavours described above ,3 to 6
compartments (Fig.
5 shows 4) which provide the spaces in which the multiple numbers of the
individual volume portions . are housed. Typically an individual volume may be
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5m1 so that for a liquid flavoured by four flavour combinations 20m1 is
typically
delivered to the user's mouth.
The system has individual compartments each of which has an egress means
passing via a valued tube to a mixing chamber and from thence to an outlet
from
which the mixture can be sucked or poured into a drinking vessel. The valve
system is such as to restrict the amount which can be forced out of the
squeezy
compartment to 5m1 per squeeze. Fig. 5 is a diagrammatic illustration of such
a
device.
Figure 5 is a perspective diagrammatic view with part of the front broken
away to show part of the interior of one separate space 10 for holding one
vehicle
of different flavour and the interior of the mixing space 15. There are three
other
holding spaces 11, 12 and 13.
The bottle is a squeezy bottle having rigid walls 20 affording the mixing
space 15, a rigid waist 21 and a flexible skirt wall 22 which forms the
outside wall
of the four spaces 10, 11, 12 and 13.
These spaces are further defined by a screw-on or clip-on cap 60 which
provides a rigid base wall 23. Rigid transverse walls 25, 26, 27 and 28 extend
sealingly between the base wall 23, the flexible skirt 21 and a rigid valve
holding
wall 30. The walls 25-28 are integral with or bonded to the skirt 21 and the
wall
30 and provide a seal on engagement with the base wall 23. The wall 30 is
transverse to the longitudinal axis of the bottle and is located at the top of
the waist
and forms the bottom of the mixing chamber. Rigid delivery tubes 35, 36, 37
and
38 extend between the base wall 23 and the valve holding wall 30 and pass.
through
the wall 30 and are capped by one way valves e.g. flexible flap valves 40, 41,
42
and 43 which permit passage of fluid from these tubes 35-38 into the mixing
space
15 but not reverse flow therefrom.
The liquid in the spaces 10, 11, 12 and 13 can enter the tubes 35-38 via
holes 35a, 36a, 37a and 38a located in the lower ends of the tubes. Pushing
the
outer wall 21 inwardly will force liquid in the chamber being compressed into
the
tube in that space and thus up the tube and into the mixing space 15.
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The air pressure in the space 1S is overcome by removing the cap S0. The
pressure in the spaces 10-13 can be re-established after a discharge cycle by
squeezing the waist 21 so as to deform the floor 30 which will partly open the
valves 40-43 and allow air back into the spaces 10-13.
S When one wishes to refill the spaces 10-13 one replaces the screw top
closure 50, inverts the bottle, removes the cap 60, refills the spaces and
replaces
the cap 60 and inverts the bottle again.
The flavour may either be in liquid form or . in solid form e.g. in a
dissolvable tablet or capsule and can be added to the compartments 10-13 which
10 can then be topped up with liquid e.g. water.
The space 15 has a screw top closure SO which affords the egress means
from the space 1S.
Example 15A - Individual beverages (target flavour - strawberr~,~
The beverage product in accordance with this example is made up of four
individual
1S beverages. The individual flavours are S1 fruity, S2 creamy, S3 green and
S4 jammy
as set out in Table 4. The different flavour which they produce when consumed
together is a strawberry flavour which is recognisably different from each of
the
individual flavours and not merely the sum of the individual flavours.
Each beverage is a flavoured and acidified sugar syrup. y
20 The composition of the beverage is approximately 94% mineral water, 6%
sucrose,
0.13% citric acid and 0.08% flavouring. This composition is made up by mixing
900m1 mineral water with 100m1 6S°brix sucrose solution and 25m1 of SO%
citric
acid solution. 100g of this mixture is further mixed with 80 microlitres of
flavouring.
The resultant individual beverages are of four different flavours, each
individual
2S beverage delivering a single predefined flavour unlike strawberry.
The nature of the individual flavours and the amounts present are such that
where a
mixture of beverages containing the same volume of each individual beverage
(e.g.
Sml of each) is consumed as a single beverage (using the device of Fig. 5
described
above), the target flavour, different to any of the flavours of the individual
beverages
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is sensed. Moreover the target flavour does not taste like a combination of
the four
individual flavours.
The proportions of the individual beverages in Example 15A can be varied by
replacing one or more individual beverages by up to double the volume of those
beverages and a flavour similar to the target flavour will be sensed. This
flavour has
a much different flavour compared to each of the four individual beverages.
Example 1 SB - Strawberry beverage
A single strawberry beverage is made by combining each of the four individual
beverages described in Example 15A in equal volumes. This beverage delivers a
strawberry flavour.
Tasting the beverages of Examples 1 SA and 1 SB gave the following tasting
results.
None of the tasters perceived the individual beverages from Example 15A as
like the
target flavour.
All the tasters perceived the combined beverage from Example 15B as like the
target
flavour.
Examples I6 - 23.
Examples 15A and 15B were repeated with different target flavours as specified
in
Table 16 below and the same tasting results were obtained.
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Table 16
Flavours used for beverage Examples
Example Target Number Table Amount Amount
flavour of showing of flav-of flav-
individualcompositionouring ouring
flavours of individual% Micro-
flavours ~ litres
16AB peach ~ 6 5 0.12 120
~ ~
17A/B raspberry 5 7 0.10 100
lBAIB pear 3 8 0.06 60
19AB blackcurrant5 10 0.10 100
20AB redcurrant5 11 0.10 100
21A/B grape 4 12 0.08 80
22AB Blue plum 5 14 0.10 100
23A/B Yellow 5 15 0.10 100
plum
References have been made to different eating experiences.
, The eating experience will be very different from eating a sweet such as
Example
1B, where all the flavours are sensed at the same time and only the flavour of
the
combination is detected.
When one eats only an individual one of the flavours Sl to S4 one will sense
only that flavour and not strawberry. If one eats two of the individual
flavours e.g.
Sl and S2 one will sense the individual flavours and their combined flavour
which
still will probably not be strawberry.
When one eats 3 of the individual flavours one will sense them individually
but also in combination and some reference to strawberry may be perceived.
When one eats all four S1-S4 together one will sense strawberry as the
overall flavour but as the individual sweets of different flavours pass round
the
mouth the character of the strawberry flavour which is perceived will alter.
As S 1
moves past the back of the mouth, the flavour will become more green, as S2
moves
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past the back of the mouth the flavour will become more fiuity, as S3 moves
past the
back of the mouth the flavour will become more creamy, and as S4 moves past
the
back of the mouth the flavour will become more jammy.
These random changes will continue for the whole eating experience if the
product stays discrete (e.g. hard candies, pressed tablets), but will decrease
with
mastication if the individual pieces can be mixed together e.g. into a single
mass (e.g.
chews, gurnmies and chewing gum).
As indicated above an intermediate effect will be reached somewhere
between eating only one individual flavour and eating complete sets of
flavours.
Different combinations may be more or less like the target flavour depending
on the
actual combination.
As the number of different pieces in the combination increases, the likelihood
of perceiving the target flavour increases.
These phenomena are observed with each of the products described in
Examples 1 to 12.
In the case of the peach flavour (Example 2) as P 1 moves past the back of the
mouth the flavour becomes more almond kernel like. As P4 or PS move past the
back of the mouth, the flavour will become greener or more plant-like.
Reference has been made to the vehicles of the confectionery system being
provided by separate pieces of confectionery which contain individual flavours
or to
separate liquid portions for a beverage or to a layered product in which the
different
layers contain the different flavours. These different forms of the invention
all
achieve the same effect of localising the different flavours so that they can
be sensed
individually as different flavours but when eaten together in appropriate
portions
give a recognisable target flavour during eating. Such systems in effect
achieve
deconstruction of a target flavour into constituent flavours (not recognisable
as the
target flavour) and then reconstitution of the target flavour in the mouth
occurs
during the eating experience.
This can also be achieved in a further modification of the system.
Here a - single confectionery article is provided but some or all of the
constituent flavours of the deconstructed target flavour are localised, e.g.
in
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encapsulates, and are spaced out through the mass of the confectionery
article.
Accordingly when the article is eaten the individual flavours are encountered
progressively during the consumption of the sweet and once sufficient of the
different flavour encapsulates have been encountered the target flavour will
be
recognised. Accordingly the flavour perceived will vary as the confectionery
article
is consumed. The encapsulate flavours may be distributed at random through the
confectionery article or may be located in zones e.g. an outer zone for one
flavour
and intermediate zone for a second flavour and an inner zone for a third
flavour.
Examples 14B and I4C described above are illustrations of this form of the
invention.
Example 14C uses one or more of the flavours in liquid form rather than
localised form so that the individual flavour in question is a background
flavour
throughout the eating experience.
The term ingested used herein includes both the procedure when a piece is
taken into the mouth and swallowed and the procedure in which a piece is taken
into
the mouth masticated or sucked and then discharged from the mouth as when
using
chewing gum or bubble gum.
The invention has been described with reference mainly to sugar-based
confectionery systems exemplifying the vehicle for the flavour. Reference has
been
made to chewing gum where the main constituent of the vehicle is chicle gum or
a
synthetic equivalent.
Any other consumable or dischargeable vehicle having no deleterious effects
on the health of a consumer can be used instead of sugar-based vehicles. Such
other
vehicles can be exemplified by cereal-based materials e.g. in granular form or
extruded form or in biscuit or dough or other form. The vehicles may be shaped
into
containers or carriers for compositions which carry flavour constituents or
may have
the flavour constituents mixed into them directly. Thus a non-sugar vehicle
may
carry a sugar or a non sugar-based composition e.g. a fat~based composition
which
contains the flavour. This carrying may be for example within the pores of a
porous
vehicle or within a region which is shaped such as to contain and retain the
flavour
carrying composition.
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Thus the vehicle may be a composite vehicle, with a non-sugar structural part
which gives the piece a shape, and a softer e.g. cream or fondant part which
carries
the flavour.
In addition to sugar confectionery and beverages, the invention may also be
5 used in other confections that can be flavoured and served individually or
in a
plurality. Examples include small chocolate buttons or ellipsoids which
optionally
may be coated with sugar.
In addition to confectionery generally, the flavour systems can also be
applied to biscuits, though due to the size of biscuits, for practical reasons
this is
10 likely to be restricted to small 'Iced Gem' type biscuits with different
flavour groups
in discreet pieces, or to layered biscuits in a format similar to custard
creams such
that up to three flavour groups can be incorporated into one such biscuit,
i.e. bottom
layer, cream filling, top Layer.
Moving away from sweet goods, the invention may be applied to savoury
15 foodstuffs. These can take many forms from snacks to breakfast cereals to
savoury
appetisers commonly consumed during drinks parties. Within snacks one can
include extruded-expanded corn snacks, extrusion-shaped fried snacks, or
common
potato crisps. Within breakfast cereals one can include extruded or otherwise
processed cereals including corn, wheat, oat and rice based products. Within
savoury
20 appetisers, one can include but not be restricted to alkali, monosodium
glutamate or .
salted products, that may be fried, baked, extruded or otherwise prepared into
stick,
ball, flat, chunk, tube or other shape or any compound shape incorporating
more than
one flavour group in two separate regions in one piece.
Moving away from human food, the invention may be applied to petfood in
25 which individual biscuits would be individually flavoured with different
flavours or
where the biscuits rnay contain layers with different groups. In wet canned
food,
different chunks or different layers of chunks could contain different flavour
groups.
Indeed, this invention may be even more relevant to petfood than to human
food as animals are presented with a far more repetitive diet than humans,
hence
30 variety could be added to an apparently mono-type diet.
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The invention also extends to a method of promoting the sale of comestibles
characterised in that the comestibles are a flavoured product as claimed in
any one of
claims 5, 6 or 7, the comestibles being identified by colour or by a symbol
which
they carry e.g. an embossed or deposited symbol or by a combination of colour
and
symbol, which comestibles are packaged with instructions to search for the
colour or
symbol or colour and symbol combination which produces the defined target
flavour,
the combination being how many of each specified comestible is needed to
attain the
target flavour, and the attainment of the target flavour and registration of
the answer
and ratification thereof entitles the submitter to a prize.
20 Thus sets of flavour groups identified by colour or size or shape or number
or
other designation may be sold in packs to the consumer where the consumer has
to
work out what combination or combinations must be used to give the correct
flavour
and must identify that flavour. By filling in a competition card, scratch
card, Internet
entry or other form of registration of answer, the consumer may be eligible to
win a
prize, where that prize may range from a money-off or product coupon to a
prize of
higher financial value.
Another form of registration of answer might be by filling in the instructions
on the pack. Ratification could be at the point of sale e.g. by a licensed
vendor or
remotely.
The prize may be another pack of the same flavour combinations which does
not entitle the submitter to another prize (or another pack of a different
flavour which
instructs a search for that different defined target flavour and which on
correct
definition entitles the consumer to another prize.
The symbol if used may be a letter (in any language) a number (in any
language) or a non alphanumeric symbol such as a geometric or other symbol
e.g. a
star or a crescent or a cross, or an icon, an indicia, a message or a logo or
picture or
pictogram.
