Pierre-etienne Bouquerand - Academia.edu (original) (raw)
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Papers by Pierre-etienne Bouquerand
L'invention concerne une composition controlee, capable de liberer un parfum ou une flaveur l... more L'invention concerne une composition controlee, capable de liberer un parfum ou une flaveur lorsqu'elle est en contact avec l'eau. La composition selon l'invention comprend un element polymere soluble dans l'eau et un element parfumant ou de flaveur, ce dernier contenant un ingredient parfumant ou de flaveur, une silice hydrophile, creuse, sensiblement spherique et, le cas echeant, un agent tensio-actif. La composition peut egalement contenir un colorant en tant que composant facultatif. La composition selon l'invention est egalement utilisee comme moyen destine a proteger un parfum ou une flaveur contre un milieu agressif. L'invention concerne en outre des articles grand public contenant ladite composition ou associee a celle-ci, en particulier, des detergents en poudre ou des pains ou des pastilles de savon.
L'invention porte sur une composition particulaire sous la forme de grosses perles vitreuses ... more L'invention porte sur une composition particulaire sous la forme de grosses perles vitreuses spheriques d'un diametre superieur a 5 mm. Lesdites perles un support d'enrobage essentiellement fait de materiaux fibreux exempt de sucre et non cariogene, et un enrobage normalement compose d'une substance aromatisee.
A method for shaping in a granular form a delivery system allowing the controlled release of a co... more A method for shaping in a granular form a delivery system allowing the controlled release of a compound or composition of the flavor or fragrance, consisting of: a) preparing a mixture of a continuous phase carrier containing a compound or composition of flavor or volatile fragrance finely divided therein and having a low water content, so that said mixture has a transition temperature above ambient temperature Tg glass; b) heating said mixture in a screw extruder to a temperature between 90 and 130 ° C to form a melt; c) extruding the melt through a die, d) dicing the melt on leaving the nozzle to obtain a product having a glass transition temperature Tg of which is essentially the same as that of the mixture.
Cette invention se rapporte a un procede de preparation d'un systeme de distribution granulai... more Cette invention se rapporte a un procede de preparation d'un systeme de distribution granulaire particulierement utile pour la liberation regulee d'aromes ou de parfums, ce procede consistant a former une emulsion concentree fortement visqueuse du compose actif devant etre encapsule, a melanger cette emulsion avec un polymere hydrophile dans une extrudeuse et a mouler cette emulsion en forme de solide granulaire s'ecoulant librement aux temperatures de conservation habituelles. Ce procede est particulierement approprie pour l'encapsulation de molecules volatiles, des lors qu'il evite toute phase de deshydratation avant ou apres l'extrusion.
La presente invention concerne un procede permettant d'aromatiser un aliment comprenant le br... more La presente invention concerne un procede permettant d'aromatiser un aliment comprenant le broyage d'un grain aromatique sur un aliment ou une boisson avant ou simultanement a l'utilisation de l'aliment ou de la boisson, la particule presentant la forme d'un grain vitreux extrude, comprenant une composition de support fibreuse encapsulant un ingredient aromatique ou un ingredient actif, caracterise en ce que le grain presente un diametre de section transversale compris entre 3 mm et 15 mm. L'invention concerne en outre un broyeur d'aromes comprenant le grain. La particule ou le grain comprennent une composition de support d'encapsulage essentiellement composee de matieres fibreuses exemptes de sucre et non cariogenes et un agent d'encapsulation, tel qu'une matiere aromatique.
L'invention concerne un systeme d'encapsulation d'une composition ou d'un ingredi... more L'invention concerne un systeme d'encapsulation d'une composition ou d'un ingredient d'arome ou de parfum hydrophobe, qui est capable de liberer ladite substance, generalement sous forme cristalline a temperature et pression ambiantes, sous forme non cristalline.
A process for preparing a system for producing a granular hydrophobic ingredient or composition, ... more A process for preparing a system for producing a granular hydrophobic ingredient or composition, comprising: a) preparing a concentrated emulsion highly viscous oil-in water consisting of 30% -70% by weight of a hydrophobic ingredient or composition, 15% -35% by weight of water, and 15% -35% by weight of a carrier, dispersing the hydrophobic ingredient or composition in an aqueous solution of the carrier; b) continuously blending by extrusion the said highly viscous emulsion with a hydrophilic polymer and extruding the resulting mixture through at least one orifice of a die of predefined size for a system of producing a granular hydrophobic ingredient or composition; said process being characterized in that the emulsion prepared in step a) comprises at least 15% by weight relative to the total weight of the emulsion of emulsifier selected from the group of hydrocolloids such as gum arabic and lagelatina, biopolymers chemically modified, such as hydrolysates starch octenyl succinate,...
A method of preparation of solid capsules, wherein the method comprises the steps of: a) preparin... more A method of preparation of solid capsules, wherein the method comprises the steps of: a) preparing an emulsion comprising - from 0.1 to 10% of a natural extract comprising saponins; - 5 to 55% of a water-soluble biopolymer having a molecular weight less than 100 kDa; - 5 to 60% flavor or perfume; and - 15 to 80% water; wherein the percentages are defined by weight relative to the total weight of the emulsion; b) spray-drying the emulsion obtained in step a) to obtain solid capsule.
Composition comprising: a) a water-soluble polymeric element, and b) a perfuming or flavoring ele... more Composition comprising: a) a water-soluble polymeric element, and b) a perfuming or flavoring element containing: I) an ingredient or perfuming or flavoring composition, ii) a hydrophilic hollow silica having a mean diameter comprising between 150 .mu.m and 350 .mu.m, and III) optionally a surfactant.
Food Biophysics, 2019
In the domain of production of flavor delivery systems based on carbohydrate matrices, Hot Melt E... more In the domain of production of flavor delivery systems based on carbohydrate matrices, Hot Melt Extrusion (HME) is one of the processes used which implies a relatively slow water evaporation step compared to Spray Drying or other common processes. The HME process of generating liquid syrup is stable only at industrial scales. The drying kinetic associated to the syrup formation is followed by collecting the vapored water. This experiment is exploited to estimate the diffusion coefficient of liquid water in a continuously concentrating carbohydrate melt ranging from 30.4 to 10.2%w/w water content and at temperatures ranging from 100 to 116°C. A combination of Fick, Arnold and Vogel-Tammann-Fulcher models was used to derive the viscosity of the solution, the gradient thickness at the surface of the stirred solution and the diffusion coefficient of water in the liquid under boiling conditions. It is here demonstrated that under continuous boiling conditions, the water concentration gradient depth from the surface of the solution has a dimension that is comparable to the size of the hydrated carbohydrate molecules and the diffusion coefficient of water in boiling carbohydrate solutions ranges from 5.10 −9 cm.s −2 for low temperature and high water content to 10 −11 cm.s −2 for high temperature and low water content.
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, 2012
Abstract: The complexity of delivery systems used in the flavor industry is primarily driven by t... more Abstract: The complexity of delivery systems used in the flavor industry is primarily driven by the vast diversity of the food and beverage products wherein they are applied. Despite this diversity of applications and extensive scientific literature, the range of flavor delivery systems with an industrial scale remains narrow. In this chapter, these challenges are illustrated using three industrially relevant examples. Firstly, liquid interfaces are discussed in the context of mechanically dispersed emulsions. Secondly, barrier properties are a typical issue for the core/shell structured delivery systems, such as capsules produced by complex coacervation. Finally, the role of molecular weight distribution in amorphous glassy systems is key in the production of spray-dried particles.
Food Biophysics, 2008
... 44, 91 (2006) 4. MJ Davey, KA Landman, MJ McGuinness, HN Jin, AIChE J. 48, 1811 (2002) 5. P.-... more ... 44, 91 (2006) 4. MJ Davey, KA Landman, MJ McGuinness, HN Jin, AIChE J. 48, 1811 (2002) 5. P.-E. Bouquerand, S. Maio, V. Normand, S. Singleton, D. Atkins, AIChE J. 50, 3257 (2004) 6. PR Couchman, Macromolecules 11, 1156 (1978) 7. M. Sugisaki, H. Suga, S. Seki, Bull. ...
L'invention concerne une composition controlee, capable de liberer un parfum ou une flaveur l... more L'invention concerne une composition controlee, capable de liberer un parfum ou une flaveur lorsqu'elle est en contact avec l'eau. La composition selon l'invention comprend un element polymere soluble dans l'eau et un element parfumant ou de flaveur, ce dernier contenant un ingredient parfumant ou de flaveur, une silice hydrophile, creuse, sensiblement spherique et, le cas echeant, un agent tensio-actif. La composition peut egalement contenir un colorant en tant que composant facultatif. La composition selon l'invention est egalement utilisee comme moyen destine a proteger un parfum ou une flaveur contre un milieu agressif. L'invention concerne en outre des articles grand public contenant ladite composition ou associee a celle-ci, en particulier, des detergents en poudre ou des pains ou des pastilles de savon.
L'invention porte sur une composition particulaire sous la forme de grosses perles vitreuses ... more L'invention porte sur une composition particulaire sous la forme de grosses perles vitreuses spheriques d'un diametre superieur a 5 mm. Lesdites perles un support d'enrobage essentiellement fait de materiaux fibreux exempt de sucre et non cariogene, et un enrobage normalement compose d'une substance aromatisee.
A method for shaping in a granular form a delivery system allowing the controlled release of a co... more A method for shaping in a granular form a delivery system allowing the controlled release of a compound or composition of the flavor or fragrance, consisting of: a) preparing a mixture of a continuous phase carrier containing a compound or composition of flavor or volatile fragrance finely divided therein and having a low water content, so that said mixture has a transition temperature above ambient temperature Tg glass; b) heating said mixture in a screw extruder to a temperature between 90 and 130 ° C to form a melt; c) extruding the melt through a die, d) dicing the melt on leaving the nozzle to obtain a product having a glass transition temperature Tg of which is essentially the same as that of the mixture.
Cette invention se rapporte a un procede de preparation d'un systeme de distribution granulai... more Cette invention se rapporte a un procede de preparation d'un systeme de distribution granulaire particulierement utile pour la liberation regulee d'aromes ou de parfums, ce procede consistant a former une emulsion concentree fortement visqueuse du compose actif devant etre encapsule, a melanger cette emulsion avec un polymere hydrophile dans une extrudeuse et a mouler cette emulsion en forme de solide granulaire s'ecoulant librement aux temperatures de conservation habituelles. Ce procede est particulierement approprie pour l'encapsulation de molecules volatiles, des lors qu'il evite toute phase de deshydratation avant ou apres l'extrusion.
La presente invention concerne un procede permettant d'aromatiser un aliment comprenant le br... more La presente invention concerne un procede permettant d'aromatiser un aliment comprenant le broyage d'un grain aromatique sur un aliment ou une boisson avant ou simultanement a l'utilisation de l'aliment ou de la boisson, la particule presentant la forme d'un grain vitreux extrude, comprenant une composition de support fibreuse encapsulant un ingredient aromatique ou un ingredient actif, caracterise en ce que le grain presente un diametre de section transversale compris entre 3 mm et 15 mm. L'invention concerne en outre un broyeur d'aromes comprenant le grain. La particule ou le grain comprennent une composition de support d'encapsulage essentiellement composee de matieres fibreuses exemptes de sucre et non cariogenes et un agent d'encapsulation, tel qu'une matiere aromatique.
L'invention concerne un systeme d'encapsulation d'une composition ou d'un ingredi... more L'invention concerne un systeme d'encapsulation d'une composition ou d'un ingredient d'arome ou de parfum hydrophobe, qui est capable de liberer ladite substance, generalement sous forme cristalline a temperature et pression ambiantes, sous forme non cristalline.
A process for preparing a system for producing a granular hydrophobic ingredient or composition, ... more A process for preparing a system for producing a granular hydrophobic ingredient or composition, comprising: a) preparing a concentrated emulsion highly viscous oil-in water consisting of 30% -70% by weight of a hydrophobic ingredient or composition, 15% -35% by weight of water, and 15% -35% by weight of a carrier, dispersing the hydrophobic ingredient or composition in an aqueous solution of the carrier; b) continuously blending by extrusion the said highly viscous emulsion with a hydrophilic polymer and extruding the resulting mixture through at least one orifice of a die of predefined size for a system of producing a granular hydrophobic ingredient or composition; said process being characterized in that the emulsion prepared in step a) comprises at least 15% by weight relative to the total weight of the emulsion of emulsifier selected from the group of hydrocolloids such as gum arabic and lagelatina, biopolymers chemically modified, such as hydrolysates starch octenyl succinate,...
A method of preparation of solid capsules, wherein the method comprises the steps of: a) preparin... more A method of preparation of solid capsules, wherein the method comprises the steps of: a) preparing an emulsion comprising - from 0.1 to 10% of a natural extract comprising saponins; - 5 to 55% of a water-soluble biopolymer having a molecular weight less than 100 kDa; - 5 to 60% flavor or perfume; and - 15 to 80% water; wherein the percentages are defined by weight relative to the total weight of the emulsion; b) spray-drying the emulsion obtained in step a) to obtain solid capsule.
Composition comprising: a) a water-soluble polymeric element, and b) a perfuming or flavoring ele... more Composition comprising: a) a water-soluble polymeric element, and b) a perfuming or flavoring element containing: I) an ingredient or perfuming or flavoring composition, ii) a hydrophilic hollow silica having a mean diameter comprising between 150 .mu.m and 350 .mu.m, and III) optionally a surfactant.
Food Biophysics, 2019
In the domain of production of flavor delivery systems based on carbohydrate matrices, Hot Melt E... more In the domain of production of flavor delivery systems based on carbohydrate matrices, Hot Melt Extrusion (HME) is one of the processes used which implies a relatively slow water evaporation step compared to Spray Drying or other common processes. The HME process of generating liquid syrup is stable only at industrial scales. The drying kinetic associated to the syrup formation is followed by collecting the vapored water. This experiment is exploited to estimate the diffusion coefficient of liquid water in a continuously concentrating carbohydrate melt ranging from 30.4 to 10.2%w/w water content and at temperatures ranging from 100 to 116°C. A combination of Fick, Arnold and Vogel-Tammann-Fulcher models was used to derive the viscosity of the solution, the gradient thickness at the surface of the stirred solution and the diffusion coefficient of water in the liquid under boiling conditions. It is here demonstrated that under continuous boiling conditions, the water concentration gradient depth from the surface of the solution has a dimension that is comparable to the size of the hydrated carbohydrate molecules and the diffusion coefficient of water in boiling carbohydrate solutions ranges from 5.10 −9 cm.s −2 for low temperature and high water content to 10 −11 cm.s −2 for high temperature and low water content.
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, 2012
Abstract: The complexity of delivery systems used in the flavor industry is primarily driven by t... more Abstract: The complexity of delivery systems used in the flavor industry is primarily driven by the vast diversity of the food and beverage products wherein they are applied. Despite this diversity of applications and extensive scientific literature, the range of flavor delivery systems with an industrial scale remains narrow. In this chapter, these challenges are illustrated using three industrially relevant examples. Firstly, liquid interfaces are discussed in the context of mechanically dispersed emulsions. Secondly, barrier properties are a typical issue for the core/shell structured delivery systems, such as capsules produced by complex coacervation. Finally, the role of molecular weight distribution in amorphous glassy systems is key in the production of spray-dried particles.
Food Biophysics, 2008
... 44, 91 (2006) 4. MJ Davey, KA Landman, MJ McGuinness, HN Jin, AIChE J. 48, 1811 (2002) 5. P.-... more ... 44, 91 (2006) 4. MJ Davey, KA Landman, MJ McGuinness, HN Jin, AIChE J. 48, 1811 (2002) 5. P.-E. Bouquerand, S. Maio, V. Normand, S. Singleton, D. Atkins, AIChE J. 50, 3257 (2004) 6. PR Couchman, Macromolecules 11, 1156 (1978) 7. M. Sugisaki, H. Suga, S. Seki, Bull. ...