the aerosol food flavoring composition of this invention is packaged in an aerosol container and comprises a suitable aerosol container , a base concentrate and a suitable ( typically n - butane ) propellant . typically , the amount of base concentrate and propellant in the container are as follows : the composition in the aerosol container contains as little moisture as possible and preferably the weight percentage of moisture in the composition is below 1 %. this very low level of moisture is important so as to prevent corrosion of the aerosol container , particularly if salt is present in the composition . also , this low level of moisture contributes to shelf stability of the final product . an important aspect of our invention is the use of a combination of a hydrophilic and lipophilic emulsifier for long - term stability of the composition . in the late 1940 &# 39 ; s atlas chemical industries introduced the hlb system , the letters hlb standing for hydrophile - lipophile balance . it is generally understood that emulsifiers having an hlb of 9 . 0 and below are lipophilic ( oil loving or non - polar ) and those having an hlb of 11 . 0 and above are hydrophilic ( water loving or polar ). an emulsifier having an hlb in the 9 - 11 range is considered as intermediate . when two or more emulsifiers are blended , the hlb of the blend can be easily calculated . for example , if one wants to determine the hlb of a blend of 70 % of an emulsifier having an hlb of 15 . 0 and 30 % of an emulsifier having an hlb of 4 . 3 , the calculation would be : ______________________________________70 % × 15 . 0 ( hlb ) = 10 . 530 % × 4 . 3 ( hlb ) = 1 . 3hlb of blend = 11 . 8______________________________________ the hlb is related to solubility . for example , an emulsifier having a low hlb tends to be oil soluble , whereas an emulsifier having a high hlb tends to be water soluble . it is generally thought that a &# 34 ; water soluble &# 34 ; emulsifier ( high hlb ) is used to make an oil / water emulsion or to solubilize oils . on the other hand , if a water / oil emulsion is desired or a non - aqueous emulsion system is desired , one would probably choose an oil soluble emulsifier ( low hlb ). thus , generally speaking , the following are correlations between the uses of emulsifiers having differing hlb values . ______________________________________hlb range use______________________________________4 - 6 water / oil emulsifiers7 - 9 wetting agents8 - 18 oil / water emulsifiers13 - 15 detergents10 - 18 solubilizer______________________________________ we have found that in the composition of of our invention a combination of both a hydrophilic and lipophilic emulsifier is required to achieve the desired results . that is , even though the desired hlb value of a concentrate is , for example , lipophilic ( below 9 ), a combination of lipophilic and hydrophilic emulsifier is needed . in our initial investigation we found that lecithin having an hlb of 2 - 3 , a lipophilic emulsifier , worked well as a viscosity control agent in the concentrate and also seemed to provide good sprayability of the composition . however , when the aerosol flavoring composition was held for longer periods of time , clumping of the solids in the concentrate took place and the sprayability of the composition was impaired . unexpectedly , the addition of a hydrophilic emulsifier to the system along with the lipophilic material completely eliminated any clumping problem and resulted in a composition having excellent long term stability and sprayability . thus , the emulsifier system used in the base concentrate comprises a lipophilic emulsifier , preferably lecithin since it also controls viscosity , and a hydrophilic emulsifier and wherein the ultimate hlb value of the system ranges between about 7 and about 12 . it should also be noted that as the ratio of the concentrate to the propellant changes , the hlb value of the total composition in the aerosol container will change . generally , an increase in the amount of propellant with a corresponding reduction in the amount of concentrate will necessitate an increase in the hlb value of the emulsifier system . for example , a concentrate containing cheese powder , vegetable oil , nacl , emulsifier , artificial flavoring , and antioxident , when packaged with varying amounts of propellant ( n - butane ) should have an hlb value about as follows : ______________________________________ % concentrate % propellant hlb______________________________________80 % 20 % 9 . 870 % 30 % 10 . 860 % 40 % 10 . 850 % 50 % 11 . 8______________________________________ as previously noted , lecithin is incorporated into the base concentrate to control viscosity and as a lipophilic emulsifier . the amount of lipophilic emulsifier is dependent upon the amount of propellant present in the composition . as the amount of propellant is increased , the amount of lipophilic emulsifier required is reduced . generally , from about 2 . 0 % down to about 0 . 2 % of such emulsifier is required . the composition is characterized as having a high level of undissolved solids such as butter , cheese , salt , sugar and the like and essentially no water . it also includes vegetable oils , the emulsifier combination , a small amount of sio 2 , and most preferably a minor amount of an anti - oxidant such as tbhq to prevent rancidness and further extend shelf life . examples of typical compositions follow . ______________________________________ a b c % % % ______________________________________vegetable oil or oils 54 . 5 62 . 4 57 . 7butter powder 28 16 5cheese powder -- 8 -- sio . sub . 2 2 1 1nacl 12 10 2emulsifier 2 1 . 0 1 . 4sugar -- -- 30______________________________________ in this regard , the mixture also typically contains natural and artificial flavors , colors , and a minor amount of an anti - oxidant , such as tbhq , to further ensure stability of the composition . a butter flavored concentrate according to formulation a of example i is as follows : ______________________________________ lbs . ______________________________________partially hydrogenated vegetable oil 555 . 01butter blend 420 . 00 ( 67 % spray dried butter , 28 % nacl , 5 % sio . sub . 2 ) artificial flavors 14 . 30lecithin ( hlb 2 . 5 ) 5 . 00polysorbate 60 ( hlb 14 . 9 ) 5 . 40tbhq 0 . 27beta carotene 0 . 02______________________________________ in preparing the concentrate of this example , the following processing steps were followed . 4 . slowly add undissolved solids with high speed mixing to attain a uniform dispersion . a cheese flavored concentrate according to formulation b of example i is as follows . ______________________________________ lbs . ______________________________________partially hydrogenated vegetable oil 624 . 1cheese blend 350 . 0 ( 46 % spray dried butter29 % nacl23 % spray dried cheddar cheese2 % sio . sub . 2 ) natural and artificial flavors 14 . 7lecithin ( hlb = 2 . 5 ) 5 . 0polysorbate 20 ( hlb = 16 . 7 ) 5 . 0oleoresin paprika 0 . 6tbhq 0 . 6______________________________________ a caramel flavored concentrate according to formulation c of example i as follows : ______________________________________ lbs . ______________________________________partially hydrogenated vegetable oil 577 . 5caramel blend ( powder ) 380 . 079 % fondant sugar13 % spray dried butter5 % salt3 % sio . sub . 2natural and artificial flavors 22 . 0polysorbate 65 10 . 0artificial color 6 . 0lecithin 4 . 0tbhq 0 . 5______________________________________ in the above butter and cheese concentrates , the amount of water in each should not exceed about 0 . 8 %, by weight . the sio 2 and lecithin function to reduce the viscosity of the mix , to facilitate spraying from the aerosol package . ______________________________________ % ______________________________________partially hydrogenated vegetable oil 38 . 537butter blend 29 . 400lecithin 0 . 500polysorbate 20 0 . 540artificial flavors 1 . 001tbhq 0 . 019beta carotene 0 . 003propellant ( n - butane ) 30 . 000 100 . 000 % ______________________________________ ______________________________________ % ______________________________________partially hydrogenated vegetable oil 43 . 687cheese blend 24 . 500natural and artificial flavors 1 . 029lecithin ( hlb 2 . 5 ) 0 . 350polysorbate 20 ( hlb 16 . 7 ) 0 . 350oleoresin paprika 0 . 042tbhq 0 . 042propellant ( n - butane ) 30 . 000 100 . 000 % ______________________________________ ______________________________________ % ______________________________________partially hydrogenated vegetable oil 40 . 425caramel blend 26 . 600natural and artificial flavors 1 . 540polysorbate 65 ( hlb 10 . 5 ) 0 . 700artificial color 0 . 420lecithin ( hlb 2 . 5 ) 0 . 280tbhq 0 . 035propellant ( n - butane ) 30 . 000 100 . 000 % ______________________________________ testing of the compositions of examples i - vii above after a period of one year showed good shelf life with respect to flavor , apperance and sprayability .
a food flavoring composition in aerosol form comprising a major amount of concentrate and a minor amount of a suitable propellant . the concentrate contains from 50 to 75 % food grade oil , from 5 - 50 % undissolved solids , an emulsifier with a hlb value of from 7 to 12 and substantially no moisture . the flavored product can be sprayed onto various foods such as popcorn for the needed flavor enhancement .