WO2004077964A1

WO2004077964A1 - Particles for use in delivering a distinct and enhanced taste sensation to a drink

Info

Publication number: WO2004077964A1
Application number: PCT/IL2004/000211
Authority: WO
Inventors: Chaim Zegerman; David Nini
Original assignee: Strauss-Elite Ltd.
Priority date: 2003-03-05
Filing date: 2004-03-04
Publication date: 2004-09-16
Also published as: IL154766A; IL154766A0

Abstract

The invention concerns particles for use in delivering a distinct and enhanced taste sensation to a drink, while not impacting the taste of the drink itself, wherein the particles are adapted for floating on or being suspended in a drink without dissolving in said drink, and wherein said particles comprise at least one flavor component incorporated therein. The invention further concerns a drink comprising these particles and a method for its preparation.

Description

P ARTICLES FOR USE IN DELIVERING A DISTINCT AND ENHANCED TASTE SENSATION TO A BRINK

FIELD OF THE INVENTION

The present invention relates to particles for use in enhancing taste of drinks.

BACKGROUND OF THE INVENTION Since the growth of the coffee industry and increase in the number of specialty coffee shops, it has become increasingly common to add flavors or aromas to coffee in order to provide a wide variety of coffee drinks and coffees of different flavors. In each flavored coffee drink, the taste of the coffee itself is altered due to the addition of secondary flavor components. Thus, while it may be desirable to have secondary flavors added to a cup of coffee, it would be desirable to have a way to do so that would not impact the strong and rich flavor of the coffee itself.

The addition of flavor components to a drink can be achieved by two primary methods: adding flavor components to the drink itself, or adding flavor components to the powder from which the drink is made. In either case, the original flavor of the drink, and the flavor of the added component, are altered due to their mixing with one another. Chocolate, for example, is a highly-popular flavor to add to a drink, especially when added after the coffee liquid is prepared. Chocolate flavor can be added to a drink by dry mixing of the flavor with the basic ingredients of the drink to produce a flavored powder. Alternatively, the chocolate flavor can be added as a powder, a liquid (for example, a concentrated syrup or extract), or chocolate pieces, to the liquid drink after it is made. As stated previously, it would be desirable to have a way to add a flavor component (especially chocolate) to a drink, which would not influence the taste of the drink itself. In addition, more desired is the possibility to achieve a mouth sensation, which is composed of the basic taste of a liquid drink (for example, coffee), and, once in a while, particles having a distinct taste such as chocolate (so that the user continuously tastes the liquid drink, and periodically, in a "quantum-type mode " tastes the other distinct taste in a separate manner). This effect can be achieved, for a short time, if the particles are added just after the drink is prepared, prior to drinking. Usually, a short time after the particles are added, said particles melt or sink to the bottom of the glass, and the unique mouth sensation disappears. There are presently no products available on the market for providing a secondary flavor to a drink that does not alter the basic taste of the drink itself. Obviously, there is a need for a product, which, upon preparation, would provide this unique mouth sensation, for a prolonged time. Moreover, it was previously not thought possible to achieve this manner of flavor addition, where the taste of the drink (and of the added flavor) is not changed to some degree.

SUMMARY OF THE INVENTION

The present invention provides for particles that impart an enhanced and distinct taste sensation , separate from the "basic" taste sensation of the drink without affecting the basic taste of the drink at all. The particles float on or are suspended in the drink, thus existing as a separate phase from the drink and not affecting the unique taste of the drink. The secondary taste sensation of the particles is perceived in the mouth whenever the particles are chewed on, and their structure is broken. The drinker thus experiences an enhanced taste sensation only upon breaking of the particles, for brief intervals of time, a taste sensation which is separate from the taste of the drink. It will be appreciated that the particles of the present invention are especially useful for coffee and specialty coffee drinks, though they could be readily used for other drinks (hot or cold), as well, such as hot chocolate, chocolate milk, cocoa drinks, tea, iced coffee, iced cocoa or iced chocolate, fruit drinks and juices, etc. Moreover, the flavor or flavors added may be selected from chocolate, vanilla, hazelnut, fruit flavors, and many others. These and other advantages and features of the present invention will become more readily understood and apparent from the summary of the invention and the examples that follow. In the context of the present invention, the term "drink" (or "liquid drink") is meant to refer to any generally consumed liquid such as coffee, tea, soda, fruit drinks, milk, etc. The drink may be cold or hot and may be a drink prepared from a powder (such as coffee or tea) concentrated extract or syrup (such as juice) or a drink sold in its finished liquid form. The present invention relates to edible particles for use in delivering a distinct and enhanced taste sensation to a drink, while not impacting the taste of the drink itself. The particles are adapted for floating on or being suspended in a drink without dissolving in the drink and without sinking to the bottom of the glass, said adaptation being accomplished by designing the particles such that said particles have a bulk density less than, or equal to, that of the drink. The particles exist as a separate phase from the liquid drink and have a bulk density less than or equal to that of the drink due to one of the possibilities above. When consumed along with a drink, the particles provide a taste sensation unique from that of the drink. The taste sensation is delivered upon chewing and is experienced in discrete but strong bursts. Thus, the taste of the particles is perceived as being separate from the taste of the drink, and thus, neither of the tastes is in any way changed due to their contact with one another. Both remain unique and separate from one another.

The adaptation may be achieved by one of several manners: (1) by constructing a core made of edible material coated by a coating comprising or composed of the taste denoting substance wherein the core and the coating have a bulk density equal or less than the drink; (2) by constructing particles made of a matrix (also termed at timed " matrix carrier") of edible material wherein the taste denoting substance has a bulk density equal or less than the drink wherein the taste denoting substance is embedded, incorporated or impregnated in the matrix;

(3) by constructing particles of the taste denoting material in such a manner so that the bulk density is less or equal to that of the drink (for example the edible material is in the porous form).

In the context of the present invention, the term "core " is meant to refer to any edible piece of a material that is adapted, either by itself or through the use of additional components , to have an overall bulk density that is less than or equal to that of the drink. The core is covered by a coating that comprises the flavor component or is basically made of the flavor component.

The term "coating" in the context of the present invention refers to an outer layer in respect of a layer present beneath. For example, here the particles are made of a core of edible material, the coating may be for example, the

"flavor component" or the "taste denoting substance " or may be another substance comprising within it the flavor denoting component

The term "flavor component" or the term "taste denoting substance " refers in the context of the present invention to a solid, liquid or gas which creates in the mouth a desired flavor which is distinct from that of the drink.

The term "matrix" (also termed at times as "matrix carrier") in the context of the present invention refers to an edible material, which is not the taste denoting substance, which serves as a "carrier" for the flavor component which is embedded therein. The flavor component ( "taste denoting substance ") may be selected from the group consisting of: chocolate, mocha, hazelnut, vanilla, honey, cocoa, coffee, fruit components (including strawberry, cherry, blueberry, apple, peach, pineapple, etc.), yogurt, nougat, caramel, peanut butter, bubble gum, rum, almond, pistachio, cinnamon, lemon, alcoholic flavors and mint. It is appreciated that any suitable flavor component(s), or combinations of flavor components, could be used, for imparting a unique taste sensation, that is distinct from the taste of the drink itself. The flavor component could be incorporated into the matrix present as a coating on a matrix carrier, or constituting the particles (for example porous chocolate with a bulk density less than that of the drink).

Furthermore, in the context of the present invention, the term "distinct and enhanced taste sensation " is meant to refer to the fact that the particles are separate from the drink (i.e., they do not dissolve in the drink and they either float on top of or are suspended in the drink and do not sink to the bottom of the glass) and that they impart a unique and strong flavor sensation in the mouth when consumed along with a drink. The structure and texture of the particles is preserved even after they are added to a drink, and, once in the mouth, the drinker experiences the taste and texture of the particles separate from the liquid drink. Still further according to preferred embodiments of the present invention, the core, or matrix which are used to "carry " the taste denoting substance (and ensure that the total bulk density of the particles causes it to float or be suspended in the drink) are made of an acceptable food material selected from the group consisting of: solid chocolate, porous chocolate, puffed cereal, puffed rice, marshmallow, cocoa, puffed wheat, puffed corn, coconut, puffed soy, fruit pieces or other fruit components, and any other appropriate product which is capable of floating or being suspended in liquid for prolonged periods of time without dissolving or sinking to the bottom of the glass.

Furthermore, the core or matrix carrier could be formed from a combination of these or other products. The core or matrix carrier is selected on the basis of taste characteristics, specific weight, and other considerations. It is appreciated that the core or matrix carrier could be formed from a combination of components selected from the above list or from other suitable edible products as well. Additionally, particles made for a specific drink, for example, could have some particles made from one type of core or matrix and some made from another type of core or matrix, so as to provide different and unique flavor sensations when different particles are chewed.

By one embodiment, the particles comprise a coating surrounding the core. In one example, the coating preferably comprises or is composed of chocolate, though other coatings could also be employed. In this example, the chocolate could also be combined with other components in order to form the coating. In certain flavor formulations, some particles may be coated with one type of coating (or several types of coatings) and other particles could be coated with another coating (or coatings). In the aforementioned example, the chocolate, used in the core and/or in the coating, may be any kind of chocolate, including milk chocolate, dark chocolate, or white chocolate.

By another embodiment, the particles may be made of an edible matrix carrier wherein the taste denoting substance is incorporated, embedded or impregnated therein. By yet another embodiment the particles are completely composed of taste denoting material having a bulk density which eliminates sinking to the bottom of the glass.

According to most preferred embodiments of the present invention, the particles, in accordance with any of the above three embodiments, may further comprise a heat-resistant outer layer.

The term "heat resistant out layer" refers to the outer most layer which is in contact with the drink, which protects the material present beneath from effects of the heat, in particular protects from melting effects by the heat. This layer is located on top of the coating (in a core shell particle), on top of the matrix particle (in a matrix carrier impregnated with a flavor component) or on top of the flavor component (for example porous chocolate), and serves to protect the particle from dissolution in a hot liquid. When used in a cold drink, the heat- resistant layer is not necessary. It is appreciated, that when used with a hot drink, particles comprising chocolate (as a coat above core, embedded in a matrix or as porous particles which do not sink ), for example, will melt to some degree even if such a heat resistant layer is present , but that the chocolate will not dissolve in the drink since it is protected by the heat-resistant outer layer. The heat-resistant layer is comprised of at least one component selected from the group consisting of: ethyl cellulose, Shellac, hydroxy propylmethyl cellulose, modified starch, carnauba wax, and chitosan or any other appropriate heat-resistant material known in the art.

Further according to preferred embodiments of the present invention, the particles are approximately 3-6 millimeters in diameter. More preferably, the particles are 4-5 millimeters in diameter. Preferably where the particles are made of core and shell, the core is approximately 1-4 millimeters in diameter.

In some preferred embodiments, the particles further comprise one or more additives selected from the group consisting of: flavor components, aroma components, vitamins, minerals, taste enhancers, taste maskers, herbal extracts, and antioxidants, or any other suitable additive or combination of additives. Additionally according to preferred embodiments of the present invention, the particles have a substantially spherical shape. It is appreciated that other suitable shapes are also possible.

The particles may be adapted for floating on top of or for being suspended in a liquid drink through any suitable means. In one preferred embodiment, the particles have air pockets incorporated therein for effecting floating on top of the drink or suspension in the drink. The air pockets may be in the core, in the matrix carrier or in the flavor denoting substance itself (for example porous chocolate). In another preferred embodiment, the particles have low-density triglycerides incorporated therein for effecting floating on top of the drink or suspension in the drink. In yet another preferred embodiment, the particles are adapted for forming air bubbles upon contact with a liquid (for example by releasing air bubbles in contact with the drink), for effecting floating on top of the drink or suspension in the drink. This can be achieved, for example, by the incorporation of sodium bicarbonate into the particles, while the gas will be released upon contact with the liquid drink which has acidic properties (such as coffee or lemon juice), or has acidic properties after an acid is introduced to the drink, such as citric acid. This could also be achieved through the use of a variety of other suitable acid/base combinations.

The particles of the present invention are designed so as to have an optimum ratio between core and coating or between matrix of carrier and taste denoting substance embedded therein, so as to enable floatation (or suspension) on the drink, while also providing a unique and enhanced taste sensation whenever the particles are chewed in the mouth.

In one preferred embodiment, the particles comprise between 10-90% core and 90-10% coating. In certain specific preferred embodiments, the particles comprise approximately 45% core, 50% chocolate coating, and 5% heat-resistant outer layer. In other preferred embodiments, the particles comprise approximately 30% core, 65% chocolate coating, and 5% heat-resistant outer layer. In yet other preferred embodiments, the particles comprise approximately 15%o core, 80%> chocolate coating, and 5% heat-resistant outer layer.

It is appreciated that other suitable ratios could be achieved as well, and the ratios largely depend on the type of core, coating, and heat-resistant material that is employed. In the aforementioned examples, the core is preferably made from puffed rice. According to certain embodiments of the present invention, the coating is comprised of milk chocolate, dark chocolate, or white chocolate. In some cases, the core is made of solid chocolate (of any of the aforementioned types, including air-filled chocolate) surrounded by a heat-resistant layer (in these embodiments, there is no coating on the core other than the hear-resistant layer). Further according to embodiments of the present invention, the coating comprises or is composed of chocolate having a low-melting point (approximately 28-32°C). Particles with such a coating would be useful for cold drinks, such as cold cocoa or ice coffee, for ensuring that a distinct and enhanced taste sensation is perceived in the mouth. The core may also be comprised of a low-melting point chocolate.

Additionally according to embodiments of the present invention, the particles further comprise an exothermic layer and a protective layer covering said exothermic layer, for use with a cold drink. In the case where the particles have a chocolate coating, for example, the exothermic layer generates heat when contacting a cold drink, thus slightly melting the chocolate, and providing an enhanced chocolate taste sensation when the particles are chewed in the mouth.

It is appreciated that the particles of the present invention could be adapted for cold drinks or hot drinks. Said cold drinks may include (but are not limited to), for example, chocolate milk, iced coffee (or other cold specialty coffee drinks), fruit drinks or juices, etc. Said hot drinks may include (but are not limited to) coffee, tea, hot chocolate, hot specialty coffee drinks, etc.

The present invention also relates to a method for delivering a distinct and enhanced taste sensation to a drink, comprising adding to drink particles that are adapted for floating on or being suspended in said drink, the particles being as described above.

According to preferred embodiments of the present invention, the particles are added to the drink when said drink is a powder form prior to the formation of the drink. In one preferred embodiment, the particles are added to an individual drink sachet from which the drink is later made.

Further according to preferred embodiments of the present invention, the particles are added to the drink after said drink is in a liquid form, i.e. the drink is already in its liquid form where the particles are added to it.

Still further according to preferred embodiments of the present invention, the core, or matrix carrier is an edible material selected from the group consisting of: solid chocolate, porous chocolate, puffed cereal, puffed rice, marshmallow, cocoa, puffed wheat, puffed soy, puffed corn, coconut, yogurt, fruit pieces, or other appropriate products. Furthermore, the core or matrix carrier could be formed from a combination of these or other products. The core, or the matrix carrier ,is selected on the basis of taste characteristics, specific weight, resistance to degradation in liquid stability and other considerations. It is appreciated that the core or matrix carrier could be formed from a combination of components selected from the above list or from other suitable products as well.

Preferably, the particles comprise a coating surrounding the core. The coating may comprise or be composed of chocolate, though other coatings could also be employed. The chocolate in this example could also be combined with other components in order to form the coating. Also, said chocolate, used in the core and/or in the coating, may be any kind of chocolate, including milk chocolate, dark chocolate, or white chocolate. Preferably, the flavor component ( "taste denoting substance ") is selected from the group consisting of: chocolate, mocha, hazelnut, vanilla, honey, cocoa, coffee, fruit components (including strawberry, cherry, blueberry, apple, peach, pineapple, etc.), yogurt, nougat, caramel, peanut butter, bubble gum, rum, almond, pistachio, cinnamon, lemon, alcoholic flavors and mint, thought any suitable flavor component(s), or combinations of flavor components, could be used as well. The flavor component could be incorporated into the core and/or the coating may be embedded impregnated or incorporated in the matrix carrier, or at times may form by itself the particles.

According to most preferred embodiments of the present invention, the particles further comprise a heat-resistant outer layer. This layer is located on the outer most part of the particle , and serves to protect the particle from dissolution and disintegration in a hot liquid. When used in a cold drink, the heat-resistant layer is not necessary. It is appreciated, that when used with a hot drink, a coating such as chocolate will melt to some degree, but that the chocolate will not dissolve in the drink because of the heat-resistant outer layer allows the particles to maintain their overall shape even when in a hot drink. Preferably, the heat-resistant layer is comprised of at least one component selected from the group consisting of: ethyl cellulose, Shellac, hydroxy propylmethyl cellulose, modified starch, carnauba wax, and chitosan, though other appropriate heat- resistant materials could also be used.

Further according to preferred embodiments of the present invention, the particles are approximately 3-6 millimeters in diameter. More preferably, the particles are 4-5 millimeters in diameter. Preferably, where the particles are made of a core and coating the core is approximately 1-2 millimeters in diameter. In some preferred embodiments, the particles further comprises one or more additives selected from the group consisting of: flavor components, aroma components, vitamins, minerals, taste enhancers, taste maskers, herbal extracts, antioxidants, though any suitable additive or combination of additives may be added to the core and/or the coating. Additionally according to preferred embodiments of the present invention, the particles have a substantially spherical shape. It is appreciated that other suitable shapes are also possible.

The particles may be adapted for floating on top of or for being suspended in a liquid drink through any suitable means. In one preferred embodiment, the particles have air pockets incorporated therein for effecting floating on top of the drink or suspension in the drink. In another preferred embodiment, the particles have low-density triglycerides incorporated therein for effecting floating on top of the drink or suspension in the drink. In yet another preferred embodiment, the particles are adapted for forming air bubbles upon contact with a liquid, for effecting floating on top of the drink or suspension in the drink. This can be achieved, for example, by the incorporation of sodium bicarbonate (with an appropriate acid) into the particles. This could also be achieved through the use of a variety of other suitable acid/base combinations.

Further according to embodiments of the present invention, the core or coating is comprised of chocolate having a low-melting point (approximately 28- 32°C). Particles with such a core or coating would be useful for cold drinks for ensuring that a distinct and enhanced taste sensation is perceived in the mouth.

Additionally according to preferred embodiments of the present invention, the particles further comprise an exothermic layer and a protective layer covering said exothermic layer, for use with a cold drink. In the case where the particles have a chocolate coating, for example, the exothermic layer generates heat when contacting a cold drink, thus slightly melting the chocolate, and providing an enhanced chocolate taste sensation when the particles are chewed in the mouth.

The method of the present invention is suitable for all types of hot and cold drinks, such as (but not limited to) coffee, tea, iced coffee, milk, chocolate milk, fruit drinks, juice, etc.

The present invention further concerns a drink comprising said particles. The drink may be sold , a priori in a liquid form, such as cold cocoa, juice, beverages, beverages, etc., wherein the particles are already floated, or suspended therein.

Alternatively, the drink may be sold as a dry material (powder, granulated form etc.) for subsequent preparation, such as in the case of tea, coffee, hot cocoa, etc. or as an extract or syrup for subsequent preparation of the drink

(juice extract), and then the particles are present in the final drink prepared from the material .

Typically, in drinks prepared from dry material (such as powders or granulated forms) , such as coffee, cocoa or tea, particles of the invention will not be mixed directly with the dry material , since due to their relatively large size and bulk; they will tend to settle at the bottom of the material . Thus, in accordance with the invention, it is preferable where the eventual drink will be prepared from a dry material , that the dry material , and the particles of the invention, will be present in the sold vessel in two different compartments, so that the preparation is achieved by mixing the dry material (for example coffee, cocoa, tea, dried) the suitable liquid (cold or warm water, cold or warm milk) and subsequently adding to the prepared liquid the particles of the invention. By another option the dry material may be taken by spoon from the " dry material compartment" and placed in a glass, than the particles are taken by spoon from the "particle compartment" and the two are mixed in their dry form before the addition of the appropriate liquid. Thus, in accordance with another aspect of the present invention, the invention concerns a kit for the preparation of a drink comprising a compartment holding dry material for the preparation of a drink and a separate compartment holding the particles of the invention. Preferably the kit is a single vessel (coffee or cocoa jar, can, etc.) having two separate compartments, one for the dry material forming the drink and one for the particles.

Most preferably one compartment holds coffee powder or coffee granules

Still more preferably the other compartment holds particles which have a chocolate flavor component. Still most preferably the particles are composed of an edible core , covered by a chocolate comprising coating cover again by a heat-resistant layer.

DETAILED DESCRIPTION OF THE INVENTION

Example 1: A core made of puffed rice having a diameter of approximately 2 millimeters was coated with milk chocolate layers to produce particles having a diameter of 4 millimeters and a bulk density of approximately 0.9gr/cc. The particles were then coated with a thin heat-resistant layer of an edible polymer to prevent from dissolution in hot liquids .The final composition of the particle is (by weight): 5% heat resisting coating, 30% core material, 65% milk chocolate. The particles were added to a cup of coffee made from 2 grams of instant coffee, 5 grams of sugar, 180 grams of hot water at 90°C and 20 grams of milk. The final temperature of the coffee was 75°C. The chocolate-flavored particles remained floating on the coffee for over 10 minutes without disintegrating or dissolving in the hot beverage. Upon drinking of the coffee, an enhanced chocolate taste sensation was experienced each time the particles were chewed. The strong coffee taste was not influenced at all by the taste of the particles. No off-taste flavors were perceived from the heat-resistant layer. The core was crispy. The same results were achieved which particles having a composition between 5% heat resistant layer, 45% puffed rice core, and 50% chocolate, and 5% heat resistant layer, 15% puffed rice core, and 80% chocolate.

Example 2: The same particles as Example 1, but coated with dark chocolate instead of milk chocolate. The results were the same as that of Example 1.

Example 3: The same particles as Example 1, but coated with white chocolate instead of milk chocolate. The results were the same as that of Example 1.

Example 4: Porous milk chocolate, made from the aeration of chocolate mass with carbon dioxide, was produced and then reduced in size to particles having a diameter of approximately 3 millimeters in a cyrogenic grinding process. The particles were further treated to achieve a spherical shape in a coating wheel heated to approximately 28°C. The particles were then coated with a heat- resistant layer using a fluidized bed system. The bulk density of the final product was approximately 0.8-0.9 gr/cc. The particles produced floated on a hot liquid and maintained their shape throughout drinking of the liquid. A distinct chocolate taste sensation was perceived.

Example 5: The same particles as in Example 4, but made with dark chocolate. The results were the same as in Example 4.

Example 6: The same particles as in Example 5, but made with white chocolate. The results were the same as in Example 4. Example 7: Chocolate having a melting point of approximately 30°C +/- 2°C was made using oils from a non-lauric origin, such as palm oil, cotton oil, sunflower oil, and others. The chocolate was used as a coating of puffed rice, to achieve a final bulk density of approximately 0.9gr/cc. The particles were tested in a cold drink having a temperature between 5°C to 15°C. The particles floated on top of the liquid for at least 15 minutes with out disintegration. A distinct and enhanced chocolate taste was perceived in the mouth whenever the particles were chewed.

Example 8: A chocolate-coated particle made from a core of puffed rice (chocolate: puffed rice ratio of 5:1) was further coated with an exothermic layer and with an outer layer for protecting the exothermic layer from contact with the liquid. The particles were added to an iced coffee drink and, upon chewing of the particles, the exothermic layer generated heat as the result of a mild chemical reaction. The generated heat enhanced the melting of the chocolate in the mouth, thus enhancing the chocolate taste experienced by the drinker.

Example 9: Solid chocolate particles approximately 3 millimeters in diameter were coated with sodium bicarbonate and citric acid. The particles were added to an ice drink and, upon contacting the liquid, carbon dioxide was released and caused the particles to float to the surface of the drink. The particles remained as a separate phase from the liquid, and delivered an enhanced chocolate sensation upon being chewed in the mouth.

Example 10: Chocolate particles were mixed with sodium bicarbonate powder, and then ground at cryogenic temperature, to yield spherical particles, approximately 3 millimeters in diameter. Then, these particles were further coated with a thin layer of citric acid. The particles were added to an ice drink and, upon contacting the liquid, carbon dioxide was released and caused the particles to float to the surface of the drink. The particles remained as a separate phase from the liquid, and delivered an enhanced chocolate sensation upon being chewed in the mouth.

Example 11 : The same particles as in Example 9, but without the citric acid. The particles were added to a coffee drink, and, upon contacting the liquid, carbon dioxide was released (due to the natural acidity of the coffee) and caused the particles to float to the surface of the drink. The particles remained as a separate phase from the liquid, and delivered an enhanced chocolate sensation upon being chewed in the mouth. Chocolate coating in any of the aforementioned examples may be accomplished through any suitable processes that are known in the art. One method, for example, is spray coating, wherein the core is fluidized in a fluid bed or tumbles in a coating well or tunnel while continuously being sprayed by a coating material so as to achieve a coating having a predetermined thickness. The heat resistant layer coating can also be accomplished through any suitable method known in the art. The specific material used is chosen based on heat resistant properties, food grading, and taste neutrality.

Claims

CLAIMS:

1. Particles for use in delivering a distinct and enhanced taste sensation to a drink, while not impacting the taste of the drink itself, wherein the particles are edible, adapted for floating on or being suspended in a drink without dissolving in said drink, and wherein said particles comprise at least one flavor component.

2. Particles according to claim 1, composed of a core is made of edible material and a coating comprising said flavor component.

5. Particles according to claim 1, composed of a matrix-carrier made of edible material wherein the flavor component is embedded, impregnated or incorporated in the matrix carrier.

4. Particles according to claim 1, wherein the particles are essentially composed of flavor components in a form adapted for floating or being suspended in a drink.

5. Particles according to claim 2, wherein the core is selected from the group consisting of: solid chocolate, porous chocolate, puffed cereal, puffed rice, marshmallow, cocoa, puffed wheat, puffed soy, puffed corn, coconut, yogurt, and fruit pieces.

6. Particles according to claim 3, wherein the matrix is selected from the group consisting of: solid chocolate, porous chocolate, puffed cereal, puffed rice, marshmallow, cocoa, puffed wheat, puffed soy, puffed corn, coconut, yogurt, and fruit pieces.

7. Particles according to claim 2, wherein the coating comprises chocolate.

8. Particles according to claim 2, wherein the core comprises chocolate.

9. Particles according to claim4, wherein the flavor component is chocolate.

10. Particles according to claim 7 to 9, wherein the chocolate is milk chocolate, dark chocolate, or white chocolate.

11. Particles according to claim 1, wherein the flavor component comprises one or more flavor components selected from the flavor group consisting of: chocolate, mocha, hazelnut, vanilla, honey, cocoa, coffee, fruit components, yogurt, nougat, caramel, peanut butter, bubble gum, rum, almond, pistachio, cinnamon, lemon, alcoholic flavors and mint.

12. Particles according to claim any one of claims 1 to 11, further comprising a heat-resistant outer layer.

13. Particles according to claim 12, wherein the heat-resistant layer comprises at least one component selected from the group consisting of: ethyl cellulose, Shellac, hydroxy propylmethyl cellulose, modified starch, carnauba wax, and chitosan.

14. Particles according to claim 1, having a size of approximately 3-6 millimeters in diameter.

15. Particles according to claim 14, having a size of approximately 4-5 millimeters in diameter.

16. Particles according to claim 2, wherein the core has a size of approximately 1-2 millimeters in diameter.

17. Particles according to claim 1, further comprising one or more additives selected from: flavor components, aroma components, vitamins, minerals, herbal extracts, taste enhancers, taste maskers, and antioxidants.

18. Particles according to claim 1, having a substantially spherical shape.

19. Particles according to claim 1, having air pockets incorporated therein for effecting floating on top of the drink or suspension in the drink.

20. Particles according to claim 1, comprising low-density triglycerides for effecting floating on top of the drink or suspension in the drink.

21. Particles according to claim 1, adapted for forming air bubbles upon contact with a liquid, for effecting floating on top of the drink or suspension in the drink.

22. Particles according to claim 2, comprising between 10-90% core and 90- 10% chocolate coating.

23. Particles according to claim 22, comprising approximately 45% core, 50%) chocolate coating, and 5% heat-resistant outer layer.

24. Particles according to claim 22, comprising approximately 30% core, 65% chocolate coating, and 5% heat-resistant outer layer.

25. Particles according to claim 22, comprising approximately 15% core, 80% chocolate coating, and 5% heat-resistant outer layer.

26. Particles according to claim 22, comprised of chocolate having a low- melting point.

27. Particles according to claim 1, further comprising an exothermic layer and a protective layer covering said exothermic layer.

28. A drink comprising therein the particles according to any one of claims 1 to 27.

29. A drink according to claim28, wherein the drink is a hot drink.

30. A drink according to claim28, wherein the drink comprises coffee.

31. A drink according to claim28, wherein the drink comprises tea.

32. A drink according to claim28, wherein the drink comprises hot chocolate.

33. A drink according to claim28, wherein the drink comprises hot cocoa.

34. A drink according to claim 28, wherein the drink is a cold drink.

35. A drink according to claim28, wherein the drink comprises iced coffee.

36. A drink according to claim28, wherein the drink comprises iced cocoa.

37. A method for delivering a distinct and enhanced taste sensation to a drink, comprising adding to drink edible particles adapted for floating on or being suspended in said drink, said particles comprising at least one flavor component incorporated therein.

38. A method according to claim 37, wherein the particles are as defined in any one of claims 1 to 27.

39. A method according to claim 37 or 38 , wherein the particles are added to the drink when said drink is a powder form prior to the formation of the drink.

40. A method according to claim 37 or 38, wherein the particles are added to the drink after said drink is in a liquid form.

41. A method according to claim 38, wherein the particles comprise an edible core or an edible matrix carrier selected from the group consisting of: solid chocolate, porous chocolate, puffed cereal, puffed rice, marshmallow, cocoa, puffed wheat, puffed soy, puffed corn, coconut, yogurt, and fruit pieces.

42. A method according to claim 41, wherein the particles further comprise a coating surrounding said core.

43. A method according to claim 42, wherein the coating comprises chocolate.

44. A method according to claim 41, wherein the core comprises chocolate.

45. A method according to claim 43 or 44, wherein the chocolate is milk chocolate, dark chocolate, or white chocolate.

46. A method according to claim 37 or 38, wherein the flavor component comprises one or more flavor components selected from the flavor group consisting of: chocolate, mocha, hazelnut, vanilla, honey, cocoa, coffee, fruit components, yogurt, nougat, caramel, peanut butter, bubble gum, rum, almond, pistachio, cinnamon, lemon, alcoholic flavors, and mint.

47. A method according to any one of claims 37 to 46 , wherein the particles further comprise a heat-resistant outer layer.

48. A method according to claim 47, wherein the heat-resistant layer is comprised of at least one component selected from the group consisting of: ethyl cellulose, Shellac, hydroxy propylmethyl cellulose, modified starch, camauba wax, and chitosan.

49. A method according to claim 37 or 38 , wherein the particles have a size of approximately 3-6 millimeters in diameter.

50. A method according to claim 3 or 38 7, wherein the particles have a size of approximately 4-5 millimeters in diameter.

51. A method according to claim 41, wherein the core has a size of approximately 1-2 millimeters in diameter.

52. A method according to claim 37 or 38 , wherein the particles further comprise one or more additives selected from the group consisting of: flavor components, aroma components, vitamins, minerals, herbal extracts, taste maskers, taste enhancers, and antioxidants.

53. A method according to claim 37 or 38 , wherein the particles have a substantially spherical shape.

54. A method according to claim 37 or 38, wherein the particles have air pockets incorporated therein for effecting floating on top of the drink or suspension in the drink.

55. A method according to claim 37 or 38 , wherein the particles comprise low-density triglycerides incorporated therein for effecting floating on top of the drink or suspension in the drink.

56. A method according to claim 37 or 38 , wherein the particles are adapted for forming air bubbles upon contact with a liquid, for effecting floating on top of the drink or suspension in the drink.

57. A method according to claim 56, wherein the particles are adapted for forming air bubbles upon contact with a liquid, for effecting floating on top of the drink or suspension in the drink, by using gas releasing agents which become effective upon contact with the liquid drink.

58. A method according to claim 57, in which the gas releasing agents are selected from sodium bicarbonate, sodium carbonate together with citric acid, lactic acid, or ascorbic acid.

59. A method according to claim 37 or 38 , wherein the particles further comprise a coating comprised of chocolate having a low-melting point.

60. A method according to claim 37 or 38 , wherein the particles further comprise an exothermic layer and a protective layer covering said exothermic layer.

61. A method according to claim 37 or 38 , for use with a hot drink.

62. A method according to claim 37 or 38 , for use with a cold drink.

63. A method according to claim 37 or 38 , wherein the step of incorporating drink particles comprised incorporating a plurality of different types of particles to the drink.

64. A kit for the preparation of a drink comprising: a compartment holding dry material for the preparation of the drink and a separate compartment holding the particles as defined in any one of claims 1 to 27.

65. A kit according to claim 64, wherein the dry material is selected from: coffee, cocoa, tea and powder for preparation of juice.