Oleoresin Or Essential Oil Patents (Class 426/651)
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Patent number: 7919131Abstract: The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extraction techniques to extract lipids from liquid dairy products and dairy process streams. Preferred solvents for use in the described near critical extraction techniques are ether based solvents that are partially miscible with water. A particularly preferred solvent for use in the invention is dimethyl ether.Type: GrantFiled: January 30, 2004Date of Patent: April 5, 2011Assignee: Fonterra Co-Operative Group LimitedInventors: Andrew Fletcher, Katrina Fletcher, Owen Catchpole, John Grey
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Publication number: 20110021639Abstract: The present invention relates to novel microbial stable emulsions advantageously utilizing dispersion media characterized by lower water activity and advantageously utilizing dispersants which exhibit high water binding capacity and which exhibit characteristics which provide for steric stabilization and charge distribution (zeta potential) in relation to the dispersed phase, and methods of using the same.Type: ApplicationFiled: July 21, 2010Publication date: January 27, 2011Inventors: James Paik, Howard Haley
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Publication number: 20100323066Abstract: The inventive process allows the solubilization of flavor oil in water to produce clear beverages. The amount of emulsifier required for oil solubilization is less than that of oil, and a typical oil to emulsifier ratio is 2:1. A crude emulsion is first generated by high shear mixing of the emulsifier solution and flavor oil. The crude emulsion is then fed into a homogenizer to produce a finer emulsion. The resulting flavor concentrate can then be diluted to produce clear beverages. This process also simplifies the introduction of normally insoluble nutraceuticals, particularly lipophilic ones, into beverages. Compared to microemulsion formulations, this process provides an easy way of formulation customization to different flavors and nutraceuticals.Type: ApplicationFiled: June 19, 2010Publication date: December 23, 2010Inventor: Robert Lawrence Comstock
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Publication number: 20100284944Abstract: Disclosed are Compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, Saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A.Type: ApplicationFiled: March 27, 2008Publication date: November 11, 2010Inventors: Ioana Maria Ungureanu, Nicole Erna Irene Brune, Jay Patrick Slack, Kimberley Gray, Christopher Todd Simons, Jenny Ellen Evans Pennimpede
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Patent number: 7829600Abstract: The present invention relates to a starch emulsifier product prepared by sufficiently solubilizing a starch and subsequently sufficiently derivatizing the sufficiently solubilized starch product, in one embodiment by reacting the sufficiently solubilized starch with an alkenyl succinic anhydride. Such starch emulsifier products are useful as emulsifying and/or encapsulating agents, particularly in systems where high load and retention of the active ingredient, low surface oil exposure, and excellent oxidation resistance is desired.Type: GrantFiled: January 14, 2010Date of Patent: November 9, 2010Assignee: Brunob II B.V.Inventors: Ralph Trksak, Afaf Makarious
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Publication number: 20100255156Abstract: An edible mix includes granulated lemon juice solids, granulated citric acid or granulated malic acid, and encapsulated natural lemon oil. In one embodiment, the edible mix also includes granulated maltodextrin, granulated ascorbic acid, and granulated lactose. In one embodiment, the components of the edible mix are mechanically mixed together to form a substantially homogeneous composition. In one embodiment, several of the components are blended by an agglomeration method.Type: ApplicationFiled: June 18, 2010Publication date: October 7, 2010Inventor: M. David Schleider
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Publication number: 20100233348Abstract: The present invention provides a method of producing a food or drink containing one or more components extracted from a raw material by using fruit(s), vegetable(s), bean(s), nut(s), mushroom(s), alga(e) or tea(s) as the raw material, which comprises the following steps: freezing the raw material; grinding the frozen matter at a controlled temperature; and dipping the ground matter in a solvent and thus extracting one or more components of the raw material. It is preferable that the temperature in the grinding step is controlled to a level not higher than the brittle temperature of an aroma component, a colorant or an essential oil which can be extracted from the raw material. According to the production method of the present invention, the obtained food or drink can sufficiently contain a desired component contained in fruit(s) or vegetable(s).Type: ApplicationFiled: January 23, 2007Publication date: September 16, 2010Applicant: SUNTORY LIMITEDInventors: Tokutomi Watanabe, Shun Kamogawa, Koichiro Hidaka
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Publication number: 20100196563Abstract: The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp is obtained. The invention further provides an industrial process for obtaining tomato pulp and tomato concentrate from tomato juice. The invention further provides a method for controlling the viscosity and lycopene concentration of tomato products, tomato concentrate or modified tomato juice, by separating a part of the pulp from the tomato juice from which said tomato products are obtained.Type: ApplicationFiled: January 4, 2010Publication date: August 5, 2010Applicant: Lycored Natural Products Industries, Ltd.Inventors: Morris ZELKHA, Dov Hartal, Zvi Albert
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Publication number: 20100189872Abstract: Methods for enhancing the stability and shelf lives of unripe essential oils without substantially changing the organoleptic properties other than color of the unripe essential oils are described. The methods involve obtaining an unripe essential oil with a first amount of chlorophyll, contacting the unripe essential oil with an activated carbon to produce a treated essential oil with a second amount of chlorophyll that is less than the first amount of chlorophyll, and separating the treated essential oil from the activated carbon.Type: ApplicationFiled: March 31, 2010Publication date: July 29, 2010Applicant: THE COCA-COLA COMPANYInventors: Ad S. OLANSKY, Ling LU, Jimmy L. ARNETT, Sheng Sheng YANG, Christopher J. SMITH, Dennis R. RYAN, Terence RADFORD
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Patent number: 7763273Abstract: The present invention generally relates to a method for reducing the production of methane emanating from the digestion of animal by using one or more essential oil compounds selected from the group consisting of limonene, eugenol, a silicylate, quinoline, vanilla, thymol and a cresol, which are administered to the animal feed.Type: GrantFiled: April 29, 2003Date of Patent: July 27, 2010Assignee: DSM IP Assets B.V.Inventor: Riccardo Losa
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Publication number: 20100104698Abstract: Non-allergenic natural nut essential oil are derived from natural nut materials having 100 ppb or less protein such as nut butters by steam distillation or solvent extraction. The essential nut oils are preferably dissolved in a liquid edible carrier for use as nut flavor ingredients for food products. The food products flavored with such low protein essential nut oils are hypo allergenic. Methods of preparing the nut essential oils as well as methods of preparing nut flavored food products are disclosed.Type: ApplicationFiled: December 14, 2007Publication date: April 29, 2010Inventor: Terry T. Kirihara
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Patent number: 7678404Abstract: To provide a ubiquinone supplementation food which is obtained by adding a composition containing ubiquinone and an oil/fat; an edible oil/fat composition which contains ubiquinone; a process for producing a ubiquinone supplementation food which comprises dissolving ubiquinone in an oil/fat under heating, and adding the obtained mixture to a food material; a method for preventing precipitation and/or localization of ubiquinone in a food which comprises producing a food by dissolving ubiquinone in an oil/fat under heating and adding the obtained mixture to a food material; and a method for supplying ubiquinone which comprises ingesting said foods.Type: GrantFiled: January 20, 2003Date of Patent: March 16, 2010Assignee: Kaneka CorporationInventors: Tadayoshi Shiraishi, Masayuki Abe, Takeshi Kawashima, Toshinori Ikehara
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Publication number: 20100055292Abstract: I propose to make a black pepper substitute. A product that will shake like ground black pepper and taste like black pepper without the peppercorn shell. Product ingredients will be free of the contaminants inherent to black pepper.Type: ApplicationFiled: September 4, 2008Publication date: March 4, 2010Inventor: Dennis Joseph Dougherty
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Publication number: 20100021600Abstract: A flavor improving agent using material that has dietary history, i.e. material that has been eaten as food is provided, wherein the flavor improving agent suppresses peculiar smell of food and beverage. A composition containing extract from at least one plant selected from the group consisting of genus Crataegus of the family Rosaceae, genus Houttuynia of the family Saururaceae, genus Vitis of the family Vitaceae, genus Anthemis of the family Compositae, and genus Matricaria of the family Compositae is provided as the flavor improving agent for food and beverage. One of the extracts may be used alone or two or more of them may be used in combination. For example, a mixture of the extracts of the aforementioned four plants is preferable.Type: ApplicationFiled: April 23, 2008Publication date: January 28, 2010Applicant: ARKRAY, INC.Inventors: Masayuki Yagi, Yuko Saito
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Publication number: 20090285952Abstract: A transparent emulsified composition and transparent emulsified flavor composition containing enzyme-degraded lecithin, for use in alcoholic drinks or carbonated drinks. The compositions exhibit emulsification stability and transparency, and they can maintain flavor of alcoholic drink products or carbonated drink products.Type: ApplicationFiled: November 7, 2007Publication date: November 19, 2009Inventors: Kaneaki Sekikawa, Michiteru Watanabe
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Publication number: 20090270516Abstract: A simplified production method of stereoisomer of theaspiran having high optical purity has been desired. An alcohol compound having a specific skeleton is enantioselectively esterified with an enzyme, or an ester compound having a specific skeleton is enantioselectively hydrolyzed with an enzyme. The resultant optically active ester or optically active alcohol is used. Thus, optically active theaspiran having a desired configuration and having a high optical purity is obtained in a satisfactory yield.Type: ApplicationFiled: September 8, 2006Publication date: October 29, 2009Applicant: Takasago International CorporationInventors: Makoto Harada, Hiroyuki Matsuda, Kenya Ishida, Yuichiro Yamazaki
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Patent number: 7595070Abstract: Method for removing a contaminant from an essential oil comprising contacting the essential oil including the contaminant with a strong acid cation exchange resin or a strong base anion exchange resin.Type: GrantFiled: May 31, 2006Date of Patent: September 29, 2009Assignee: The Coca-Cola CompanyInventors: Ad Sidney Olansky, Terence Radford, Stephen G. Carlson, Esteban Arnoldo Bertera
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Patent number: 7588793Abstract: Enhanced flavoring compositions containing at least one flavoring agent and an effective amount of N-ethyl-p-menthane-3-carboxamide are provided. The N-ethyl-p-menthane-3-carboxamide is present at about 0.04 to about 2.2% by weight of the enhanced flavoring composition. The invention further concerns chewing gums and confectionery compositions containing a flavoring effective amount of the enhanced flavoring compositions.Type: GrantFiled: June 5, 1998Date of Patent: September 15, 2009Assignee: Cadbury Adams USA, LLCInventors: Shirley Ann Barcelon, Shiuh John Luo, Jesse John Kiefer, Hector Olaya
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Patent number: 7585538Abstract: Described are mononuclearly filled seamless microcapsules comprising: a capsule shell of a hardened capsule material based on an acid polysaccharide and a filler material surrounded on all sides by the capsule shell, including an organoleptitic effective amount of a flavor, wherein the microcapules is heat stable and/or cooking stable and/or deep fry stable and the water portion in the capsule shell is adjusted to a value of ?50 wt. %, based upon the total mass of the capsule shell.Type: GrantFiled: December 23, 2002Date of Patent: September 8, 2009Inventors: Thomas Mangos, Norbert Fischer, Pierre Chauchadis, Wolfgang Fexer, Christian Schütte
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Publication number: 20090220653Abstract: A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil or canola oil and a minimum or minor amount (e.g., by weight about 3-10%, advantageously about 3-7%, more advantageously about 3-6% or about 3-5% or less than about 6% or less than about 8%) of conserved trans monoglyceride and/or diglyceride, advantageously a monoglyceride or a mono- and diglyceride that is mostly monoglyceride, based on a highly unsaturated ‘oil, such as a highly unsaturated vegetable oil, e.g.Type: ApplicationFiled: August 20, 2004Publication date: September 3, 2009Applicant: DANISCO A/SInventor: Jim Doucet
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Patent number: 7582325Abstract: A process for the extraction of lycopene from whole tomatoes, in which process tomatoes are heat concentrated and extracted with water-saturated ethyl acetate.Type: GrantFiled: March 17, 2003Date of Patent: September 1, 2009Assignee: Indena S.p.A.Inventor: Andrea Giori
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Publication number: 20090196972Abstract: The present invention is directed to a food emulsion composition, in the form of a nanoemulsion, comprising a food safe nonionic surfactant, alcohol co-solvent and an essential oil. The food emulsion composition can be used for a wide variety of food and beverage compositions, including but not limited to, dressings, marinades, sauces, condiments, beverages and the like. The encapsulated nanoemulsion flavorant compositions are beneficial because they make flavorants appear comparable with other compositions with twice the amount of flavorants which are non-encapsulated in an nanoemulsion. In addition, the nanoemulsion compositions better stability and show less signs of oxidation over time at room temperature than non-encapsulated formulations. Less oxidation and better stability results in lesser appearance of rancid aromas and bitter flavors.Type: ApplicationFiled: February 4, 2008Publication date: August 6, 2009Inventors: Adelmo Monsalve-Gonzalez, Maria Ochomogo
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Publication number: 20090130290Abstract: Disclosed herein is a method of preparing flavored licorice root segments for consumption. Licorice roots are segmented to a predefined length to obtain licorice root segments. A flavoring mixture for flavoring the licorice root segments is prepared by mixing a flavoring substance and a carrier substance. The flavoring mixture may comprise about 1 part to about 40 parts by weight of the flavoring substance and about 100 parts by weight of the carrier substance. The flavoring substance contains flavoring elements. The carrier substance receives the flavoring elements from the flavoring substance in the prepared flavoring mixture. Flavor is imparted to the licorice root segments by immersing the licorice root segments in the prepared flavoring mixture. The received flavoring elements are transferred from the carrier substance to the licorice root segments. The transferred flavoring elements are absorbed by the immersed licorice root segments to yield flavored licorice root segments for consumption.Type: ApplicationFiled: November 17, 2008Publication date: May 21, 2009Inventor: Darryl Keith McCray
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Publication number: 20090074941Abstract: A method of dewaxing a citrus oil by subjecting the oil to a filtration process, in which the oil is caused to flow parallel to a porous membrane during which process it is maintained at a temperature of less than about 11° C., said membrane having an average pore size of from about 0.05-5 micrometres. The method produces citrus oils that are dewaxed to an unusually high extent.Type: ApplicationFiled: September 9, 2008Publication date: March 19, 2009Applicant: Givaudan S.A.Inventors: Andrew Finn, Alan Gabelman
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Patent number: 7442399Abstract: An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.Type: GrantFiled: June 25, 2004Date of Patent: October 28, 2008Assignee: Kraft Foods Holdings, Inc.Inventors: Anilkumar Ganapati Gaonkar, Cathy Jean Ludwig
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Publication number: 20080254168Abstract: The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients.Type: ApplicationFiled: April 3, 2008Publication date: October 16, 2008Applicant: SOLAE, LLCInventors: Izumi Mueller, Marcus N. Hamilton
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Publication number: 20080249000Abstract: An object of the present invention is to provide a method for enhancing the emulsification ability of gum arabic. The present invention can provide a modified gum arabic having an excellent emulsification ability without coloration and/or unpleasant odor, by a method which has a step of making unheated gum arabic into an aqueous solution having a concentration of not higher than 50 mass %, and a step of maintaining the aqueous solution below 60° C. for at least 6 hours. The gum arabic modified by the method of the present invention can be used as an emulsifier for use with beverages, confectioneries, chewing gums, oil-soluble flavors, oil-soluble colors, oil-soluble vitamins, etc.Type: ApplicationFiled: March 24, 2005Publication date: October 9, 2008Inventors: Makoto Sakata, Tsuyoshi Katayama, Takeshi Ogasawara, Yasushi Sasaki
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Publication number: 20070264419Abstract: In accordance with various embodiments of the present invention, a composition and method configured for translocation of aromatic compounds in plants, e.g., synthesized or naturally-occurring aromatic compounds, are provided. For example, an exemplary chemical composition containing an aromatic compound is synthesized, absorbed through a plant's roots, translocated to the plant's roots, flowers, fruit, and/or leaves, whereby a flavor and/or aroma previously unassociated with the plant and/or fruit is emitted, or the pre-g existing flavor and/or aroma of the plant and/or fruit is enhanced. Additionally, an exemplary chemical composition optionally may contain ingredients other than aromatic compounds.Type: ApplicationFiled: May 11, 2007Publication date: November 15, 2007Inventor: Virendra Kumar Tuli
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Publication number: 20070243310Abstract: A composition of cold pressed botanic oils exhibiting antioxidant activity. The composition is a combination of at least two oils, which can be black cumin oil, black raspberry oil, red raspberry oil, pomegranate oil, pumpkin oil, or sesame, flax, chardonnay grape seed oil or any other fruit, herb, vegetable, grain or nut oil. The composition exhibits total antioxidant activity greater than the sum of the weighted average of the antioxidant activities of the individual oils. A method of producing a composition of botanic oils exhibiting antioxidant activity, comprising extracting oil in an oxygen deprived environment from fruits and vegetables and combining the extracted oils. The composition exhibits total antioxidant activity greater than the sum of the weighted average of the antioxidant activities of the individual oils.Type: ApplicationFiled: April 18, 2007Publication date: October 18, 2007Applicant: Botanic Oil Innovations, Inc.Inventors: Arnold S. Leonard, Daniel A. Saltzman, Mark J. Mueller
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Patent number: 7186544Abstract: Agents for promoting fattening of animals which contain as the active ingredient(s) at least one member selected from among acids originating in hexoses, non-toxic salts thereof and intramolecular esterification products thereof; and a method of promoting fattening by using these agents.Type: GrantFiled: February 3, 2004Date of Patent: March 6, 2007Assignee: Fuso Chemical Co., Ltd.Inventors: Hironari Koyama, Masaaki Okada
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Patent number: 7182973Abstract: A low temperature process for extracting principal components from plants or plant materials and plant extracts produced by such a low temperature process, are provided. The inventive low temperature process improves the yield and quality of volatile and non-volatile components extracted from plants or plant materials.Type: GrantFiled: September 14, 2005Date of Patent: February 27, 2007Inventors: Patrick G McFadden, Sr., Dennis A. Ross-Morrey
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Patent number: 7122218Abstract: A taste enhancer comprising a high-boiling fraction of cold-pressed citrus oil as an active ingredient. The taste enhancer is environment- and human-friendly and, when added to a food, enhances the tastes inherent to the food, such as volume, juiciness, body, and mildness.Type: GrantFiled: February 10, 2003Date of Patent: October 17, 2006Assignee: Takasago International CorporationInventors: Taichi Yamamoto, Tadahiro Hiramoto, Toshinori Saima
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Patent number: 7097867Abstract: The present invention relates to a process for obtaining oleoresin of improved color and pungency from chili, the said process comprising steps of: treating powder or flakes of chili by mixing with a multi enzyme preparation, incubating at a particular range pH, drying the enzyme treated chili powder/flakes to bring down the moisture level of about 5–12%, powdering or pelletizing to a particle size of about 20–30 mesh, soaking and extracting using a mixture of solvent for a period ranging between 1h to 3h; repeating the extraction and pooling the extracts, and concentrating the pooled extract to obtain oleoresin with enriched pungency and color.Type: GrantFiled: March 24, 2003Date of Patent: August 29, 2006Assignee: Council of Scientific and Industrial ResearchInventors: Sathyagalam Ranganatha Desikacharya Sampathu, Madeneni Madhava Naidu, Halagur Bogegowda Sowbhagya, Jarpla Pura Naik, Nanjundalah Krishnamurthy
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Patent number: 7078067Abstract: The present invention relates to a flavored nut formulation comprising deep fat fried/dry roasted cashew kernels/peanuts/almonds in the range of 90–98%, salt 1.5–3.0%, oleoresin 1.0–3.0% diluted with 8–12 folds of absolute ethyl alcohol and a process of preparing a flavored nut formulation.Type: GrantFiled: March 31, 2003Date of Patent: July 18, 2006Assignee: Council of Scientific and Industrial ResearchInventors: Rangasamy Baby Latha, Kodangala Koshawa Bhat, Chitradurga Venkataram Raghavan
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Patent number: 7022352Abstract: A chewing gum composition comprises about 5% to about 95% gum base, about 5% to about 96% bulking and sweetening agents, and about 0.1% to about 15% flavor, wherein at least part of the flavor is a flavor encapsulated in a matrix comprising about 30% to about 60% acacia gum, about 30% to about 60% corn syrup solids having a DE of between about 2.4 and about 44, and about 2% to about 20% gelatin, with the acacia gum and corn syrup solids together comprising at least 80% of the matrix.Type: GrantFiled: July 21, 2003Date of Patent: April 4, 2006Assignee: Wm. Wrigley Jr. CompanyInventors: Armando J. Castro, Sonya S. Johnson
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Patent number: 7001638Abstract: The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.Type: GrantFiled: June 17, 2003Date of Patent: February 21, 2006Assignee: Miller Brewing CompanyInventors: Aki A. Murakami, Alfonso Navarro, David S. Ryder, Henry Goldstein
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Patent number: 6962725Abstract: A low temperature process for extracting principal components from plants or plant materials and plant extracts produced by such a low temperature process, are provided. The inventive low temperature process improves the yield and quality of volatile and non-volatile components extracted from plants or plant materials.Type: GrantFiled: June 5, 2002Date of Patent: November 8, 2005Assignee: Naturel Corporation, LLCInventors: Patrick G. McFadden, Sr., Dennis A. Ross-Morrey
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Patent number: 6902751Abstract: A method for producing carbohydrate-encapsulated flavorings whose surface has been treated with an inert gas, as well as carbo-hydrate-encapsulated flavorings and the use thereof in food products, consumer articles and pharmaceuticals.Type: GrantFiled: November 6, 2000Date of Patent: June 7, 2005Assignee: Symrise GmbH & Co. KGInventors: Birgit Schleifenbaum, Jens Uhlemann, Karl-Heinz Renz
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Patent number: 6835405Abstract: The invention relates to a weighting agent for flavoring oils having improved handling and usability comprising sucrose acetate isobutyrate (SAIB) and one or more viscosity-decreasing agents and to the production of drinks concentrates and drinks comprising this weighting agent.Type: GrantFiled: July 18, 2001Date of Patent: December 28, 2004Assignee: Nutrinova Nutrition Specialties & Food Ingredients GmbHInventors: Gerhard Merkt, Martin Jager, Gert-Wolfhard Von Rymon Lipinski
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Patent number: 6833142Abstract: A method for prevention and treatment of multiple sclerosis and other demyelinating conditions is disclosed. The method includes two subsequent phases. In each phase, a patient orally administers daily a regimen which includes a specific combination of amino acids, fatty acids, vitamins and minerals. The particular regimens provide vital nutrients necessary to re-build fatty acids that may have been lost or reduced in the myelin sheathing and other locations of brain, therefore decrease one's susceptibility to multiple sclerosis and prevent reoccurrence of the disease.Type: GrantFiled: March 12, 2003Date of Patent: December 21, 2004Inventor: Duane Bennett
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Patent number: 6793949Abstract: The present invention describes aromatized particles containing aromatized vegetable oil contained within a shell of a water soluble encapsulant such that upon dissolution with hot water a burst of aroma will be released. The process to produce the aromatized particles is also set forth.Type: GrantFiled: October 17, 2001Date of Patent: September 21, 2004Assignee: Kraft Foods Holdings, Inc.Inventor: Satwinder Singh Panesar
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Patent number: 6709691Abstract: Citrus washed oil flavors can be formulated by a process which comprises treating a citrus oil with a mixture of propylene glycol and an alkanol from C1 to C4. The resulting washed oil flavors can be used as flavoring ingredients, notably for clear beverages.Type: GrantFiled: August 20, 2002Date of Patent: March 23, 2004Assignee: Firmenich SAInventor: Ronald Harry Skiff
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Patent number: 6699518Abstract: A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25° C. and atmospheric pressure, and a water solubility of not more than 10% by weight.Type: GrantFiled: January 23, 2001Date of Patent: March 2, 2004Assignee: Kraft Foods Holdings, Inc.Inventors: Bary L. Zeller, Stefano Ceriali, Anthony Wragg, Anilkumar G. Gaonkar
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Patent number: 6685978Abstract: Processes and compositions for treating food products comprising adding to the food product an aqueous composition which is gellable in the food product. The process can include wherein the composition comprises a thixotropic gel which has been shear thinned, and is added to the food product in a shear thinned condition, as well as wherein the aqueous composition comprises a composition that does not form a gel externally of the food product, and which composition is gellable in the food product.Type: GrantFiled: April 4, 2000Date of Patent: February 3, 2004Assignee: CP Kelco APSInventor: Helgi Hauksson
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Patent number: 6652895Abstract: Carbohydrate-based glassy matrices which are stable in the glassy state at ambient temperatures may be prepared by the use of aqueous plasticizers with melt extrusion. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavoring agents.Type: GrantFiled: May 13, 2002Date of Patent: November 25, 2003Assignee: McCormick & Company, Inc.Inventors: Michael A. Porzio, Lewis M. Popplewell
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Publication number: 20030170375Abstract: A method of providing a denatured wheat gluten fiber product with flavoring applied at a critical period of time of its cooling and shrinking after hot moisture-denaturing, that is uniformly flavored throughout and, on consumption, is absent characteristic wheat gluten after taste.Type: ApplicationFiled: March 6, 2002Publication date: September 11, 2003Applicant: Knox Mountain Licensors, Inc.Inventors: Cynthia Huber, Robert H. Rines
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Publication number: 20030157240Abstract: A taste enhancer comprising a high-boiling fraction of cold-pressed citrus oil as an active ingredient. The taste enhancer is environment- and human-friendly and, when added to a food, enhances the tastes inherent to the food, such as volume, juiciness, body, and mildness.Type: ApplicationFiled: February 10, 2003Publication date: August 21, 2003Applicant: TAKASAGO INTERNATIONAL CORPORATIONInventors: Taichi Yamamoto, Tadahiro Hiramoto, Toshinori Saima
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Patent number: 6607778Abstract: The present invention relates to novel solid systems for the delivery of aroma chemicals and flavoring ingredients, including an extrusion formed matrix containing an effective amount of certain specific hydrophilic aroma materials. These systems are useful for flavoring consumer products. An extrusion of solid Furaneol® compound and derivatives that have a content of up to 40% by weight of Furaneol® compound are disclosed.Type: GrantFiled: May 3, 2001Date of Patent: August 19, 2003Assignee: Firmenich SAInventors: Jerry Richard Mutka, Robert Clark McIver, Christine Ann Palmer, Daniel Benczedi, Pierre-Etienne Bouquerand, Antoine Firmenich
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Publication number: 20030152680Abstract: “METHOD FOR REMOVING ESSENTIAL OIL FROM INDUSTRIALLY-PRODUCED NON-CONCENTRATED ORANGE JUICE”, characterized for comprising a first stage, in which s the non-concentrated and raw orange juice is submitted to a heat exchanger (B), which heats it at a temperature ranging between 55° C. and 75° C.Type: ApplicationFiled: December 5, 2002Publication date: August 14, 2003Inventors: Roberto Tacao Iada, Katia Casimiro, Luis Roberto Pontes
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Edible fat-based discrete flavoring additive with anhydrous dextrose and optional fructose component
Patent number: 6576287Abstract: An edible anhydrous fat-based discrete flavoring additive may be provided in the form of chips, flakes, or chunks. It contains less than 2% by weight of moisture; from 2% to 10% by weight of anhydrous dextrose; from 0% to 15% by weight of crystalline fructose; from 5% to 15% by weight of finely ground or liquid natural flavoring agent; from 25% to 35% by weight of an edible oil having a melting point between 20° C. and 40° C.; with the balance being finely ground sugar. The flavoring may be cinnamon or other natural ingredients such as maple, vanilla, almond oil, and botanical flavors. The presence of the anhydrous dextrose, which is hydrophilic, assures that the fat-based discrete flavoring additive is, itself, anhydrous; it also may contribute a slightly sweet aftertaste. The presence of crystalline fructose, when used, contributes a crunchiness to the anhydrous fat-based discrete flavoring additive.Type: GrantFiled: May 11, 2001Date of Patent: June 10, 2003Assignee: Cargill LimitedInventors: Van Miller, Vladimir Miller, Edward Choy