Abstract: A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food aromatizing composition which comprises a volatile characterizing food aroma constituent other than a natural essential oil and a volatile organic carrier which is in the liquid state at 25° C. and atmospheric pressure and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc at 25° C., and water solubility of not more than about 10% at 25° C.

Abstract: The present invention relates to beverage supply systems for beverages comprising a flavor composition which comprises an oil phase and an aqueous phase. The flavor composition is concentrated such that it can separate into aqueous and oil phase under usual transport conditions and is provided in a unitized quantity corresponding to a batch supply for dilution to the desired beverage or an integer fraction of such a single batch supply.

Abstract: An ambient stable beverage that contains a preservative system that contains cinnamic acid, dimethyl dicarbonate and at least one essential oil. The beverage contains a minimum concentration of preservatives and has a pleasant taste.

Abstract: Hydroxypropyl cellulose is employed to encapsulate flavor or fragrance materials that could be employed in diverse applications such as food products and laundry applications.

Abstract: A process for producing a soft frozen fruit flavored dairy product is disclosed. The process requires two freezing steps wherein a flavored concentrate mix is frozen before milk fat is added to the mix. The flavored concentrate mix together with the contained milk fat is then frozen again without mixing or stirring to allow ice crystals to form, preferably of small size, to develop a mouthfeel with components of the fruit flavor.

Abstract: A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25° C., and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25° C.

Abstract: 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.

Abstract: Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least including the steps of: introducing the food base material into an aqueous extractant and incubating the food base material at a suitable temperature and for a suitable period, substantial extraction of the aromas taking place to form an aqueous food extract, pervaporating the food extract using a hydrophobic pervaporation membrane to form a food aroma permeate, recovering the permeate to obtain the aroma concentrate. Also described are food concentrates obtainable via the abovementioned method.

Abstract: A citrus flavor has at least one of an aroma component and a water soluble citrus extract component. The citrus flavor further includes a stabilizing component. The aroma component is obtained from a low-boiling part of a cold pressed oil. The water soluble citrus extract component is obtained from a cold pressed oil by an extraction using a hydrate alcohol solvent. The stabilizing component includes a mixture of coumarin analogues obtained from a cold pressed oil. The resulting citrus flavor has a high stability.

Abstract: The invention relates to a granular delivery system based on a matrix combining at least a carbohydrate material with from 1 to 7% of prehydrated agar agar. The system disclosed is particularly stable in aqueous environments and is capable of providing the controlled release of an active flavoring or perfuming ingredient there-encapsulated.

Abstract: An edible anhydrous fat-based discrete flavoring additive may be provided in the form of chips, flakes, or chunks. It comprises 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.

Abstract: 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.

Abstract: Citrus washed oil flavors can be formulated by a process which includes 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.

Abstract: The present invention provides a novel process for producing an essential oil from a plant material. Concretely, the process produces an essential oil in a short time and by a simple procedure by treating a plant material with supercritical water or subcritical water to liberate essential oil components, which are contained in the plant material, as an ester-free essential oil, and separating and purifying this essential oil.

Abstract: Complexing a flavor with a cyclodextrin and then employing the complex in a food, stabilizes the flavor during frozen storage and during microwave cooking.

Abstract: This invention is a pre-serving additive of aroma and flavor enhancers for pet food that is made of edible products but will not add any measurable unwanted food value. When applied immediately prior to serving, it produces an attractive, lingering aroma and/or aromas to attract the animal to the pet food. Its concentrated flavor and/or flavors enhances the palatability of the pet food.

Abstract: An anhydrous flavor delivery system being a clear liquid at a temperature of 30° C. which can be used to produce finished drinks and foods wherein the flavors are unexpectedly stabilized against flavor degradation and off note development. The flavor delivery system contains (a) 10-40% by weight of a flavoring composition, (b) 20-50% by weight of a surfactant system consisting essentially of one or more surfactants, (c) 20-50% by weight of an alcoholic composition consisting essentially of one or more alcohols with two or more hydroxy groups per molecule, wherein the total amount of ingredients (a), (b), and (c) is at least 90% by weight. The flavor delivery system can be obtained by (a) mixing corresponding amounts of said flavoring and said surfactant system, (b) adding a corresponding amount of said alcoholic composition to the mixture obtained by step (a), and (c) mixing the admixture obtained by step (b).

Abstract: 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.

Abstract: This invention relates to a novel synergistic reversible solid/semi-solid organic composition, said composition comprising (a) at least one saturated long chain fatty acid and/or its glycerol esters and (b) one or more liquid neutral organic compounds, said ingredients (a) and (b) being present in a ratio between 0.1 to 40% by weight, and a process for producing said synergistic reversible solid/semi-solid organic composition by mixing the ingredients (a) and (b) defmed above in a ratio between 0.1 to 40% by weight, at a temperature between 2 to 50° C. and at a pressure in the range of 200 torr to 2500 torr.

Abstract: First-pass effective substances derived from citrus.

Abstract: The present invention includes a stabilized food flavoring composition for imparting the flavor of egg to foods that includes egg yolk treated at elevated temperature or that contains an aqueous extract of hard cooked egg yolk. The invention also includes a food flavoring composition for imparting the flavor of egg that has substantially reduced levels of fat and cholesterol. The invention also provides methods of preparing an egg-flavored food composition. In these methods, a food preparation to be flavored with egg flavoring is combined with a stabilized flavoring composition for imparting the flavor of egg that includes either egg yolk treated at an elevated temperature or an aqueous extract of hard cooked egg yolk, or both.

Abstract: An efficient process for recovering high quality corn oil from corn germ. The process involves pre-treating corn germ by Rehydration, conditioning and, optionally flaking. This is followed by extrusion, which is the core operation in the preparation of corn germ for corn oil recovery. Water is provided up front in the process, prior to extrusion. Providing water up front reduces generation of fines and improves friction within the extruder, thereby allowing the material to move along and improving overall efficiency and streamlining of the process. The oil released from corn germ by this process is of high quality and high yield.

Abstract: 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.

Abstract: A dry food base, such as dry soup and gravy food base, which includes a polysaccharide encapsulated oil based flavor that contain an edible coating which is effective for delaying release of flavor during storage. In particular, an encapsulated oil based flavor coated with a gum, a lipid or mixtures thereof.

Abstract: A food product powder which includes salt particles coated with a fat is prepared by mixing salt crystals and a fat to obtain a paste and roll-refining the paste to size-reduce the salt crystals to particles having a size of less than about 40 .mu.m and to coat the size-reduced salt particles with the fat and to obtain a flowable powder. Subsequently, the powder may be formed into a tablet.

Abstract: The present invention is directed to a method for producing a microcapsule flavor delivery system. In the method, a mixture of a flavoring material selected from the group consisting of an oil soluble flavor dissolved in an oil and an o/w emulsion flavor and a protein solution is provided. The mixture is subjected to low shear mixing to provide an o/w water pre-emulsion. The pre-emulsion is subjected to high shear mixing or sonication to provide an o/w emulsion having a coating of protein around the internal oil droplets. The o/w emulsion is mixed with a liquified hard fat which is solid at room temperature. The mixture of hard fat and o/w emulsion is atomized onto a planar surface or into a fluid to provide microcapsules which are an o/w/o multiple emulsion having a flavoring material in the internal oil phase or o/w emulsion.

Abstract: The present invention is to an edible carrier for flavor or color or flavor and color. The edible carrier contains a starch-bearing material, a balking agent and a coloring or flavoring agent. The edible carrier has a texture ranging from soft to flinty and retains the coloring or flavoring agent when added to a high moisture medium such as a dough or batter.

Abstract: Methods for treating and preventing coccidiosis in poultry, and inflammation, infection, and diarrhea in mammals are provided utilizing an antimicrobial pharmaceutical composition comprising an herbal essential oil which contains thymol and carvacrol as its main ingredients. The essential oil is preferably obtained from the genus Origanum, especially Origanum vulgare ssp. hirtum.

Abstract: A method comprising the step of treating meat and meat products, including fish, poultry, fish products, and poultry products, with a stabilizing amount of rosemary extract or rosemary extract in combination singly or collectively with tocopherols, ascorbic acid, citric acid, or sodium tripolyphosphate, prior to exposure of the meat or meat products to ionizing radiation, enhances the flavor and shelf life thereof. In addition, the active antioxidant ingredients of rosemary extract may be used individually or collectively as a replacement for rosemary extract, these being carnosic acid, carnosol, and rosmarinic acid, which have been found equivalent to or superior to rosemary extract itself for purposes of the present invention when used in the concentrations set forth herein.

Abstract: The invention provides a process for the preparation of an emulsion concentrate for soft drinks by emulsifying in an aqueous extract of crushed defatted seeds from edible fruit, a flavor mixture which contains an essential oil of the peel of least one citrus fruit and/or an organoleptically neutral oil. Citrus fruit is preferred. Preferably the oil/solids ratio is from 1.5:1 to 5:1. Preferably the citrus fruit seeds are orange (Citrus aurantium) seeds and/or grapefruit (Citrus paradisi) seeds. The emulsion concentrate may further contain estergum, damar resin and/or sucrose diacetyl hexaisobuturate. Preferably the aqueous phase of the emulsion concentrate is adjusted to a pH between 2.5 and 6, more preferably by the addition of citric acid. The invention further provides an emulsion concentrate so prepared as well as a soft drink obtainable by diluting the emulsion concentrate.

Abstract: The method of extracting volatile oils from Commiphora molmol includes the steps of grinding up the Commiphora molmol plant; covering the ground up plant with a layer of water to create a mixture of plant and water; passing steam through the mixture of water and plant; condensing volatile oil from the steam in a condensing chamber; and, separating the layer of oil from the aqueous layer therebeneath.The oil fractions can also be obtained by extracting myrrh powder using petroleum ether; and, evaporating the petroleum ether to obtain the oil fraction.The method of extracting resins from commiphora molmol after volatile oils have been separated therefrom including the steps of treating the myrrh powder with alcohol; evaporating the alcohol extract; precipitating the resin collected; washing the resin; and, drying the resin. Alternatively, the myrrh powder can be treated with myrrh powder with petroleum ether; extracting the ether with methanol; and, evaporating the methanol to obtain a resin fraction.

Abstract: Stable, clear, flavored vinegars may be prepared by diluting a flavored oil-in-vinegar microemulsion concentrate, which comprises:(a) 25 to 70% by weight of 50 to 100 grain vinegar;(b) 5 to 35% by weight of ethanol;(c) 0.1 to 5% by weight of a flavor material; and(d) 0.5 to 5% by weight of a surfactant, with vinegar.

Abstract: Principal components of paprika, red pepper, pungent chili, or other plants of the genus Capsicum containing carotenoid pigments are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure. The extract containing the carotenoid pigments may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the carotenoid pigments and other flavor and aroma components of the starting raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation.

Abstract: A process for encapsulating a core material by mixing the core material with an aqueous medium comprising a natural polymer and treating the formed mixture at a pressure of from about 15,000 to 200,000 psi at a temperature of from about 0.degree. to 100.degree. C. to form a gel matrix comprising the core material encapsulated within the natural food polymer and then drying the resulting product.

Abstract: The invention relates to a monolayer or multilayer long-life packaging containing an anethole-based alcoholic or nonalcoholic beverage, characterized in that the layer in contact with the said beverage is formed from a polymer containing condensed aromatic units. The polymer is especially polyethylene naphthalate (PEN) which has a degree of crystallinity higher than 20%. The invention also relates to a process intended to limit the degradation of anethole-based beverages with the aid of such a polymer.

Abstract: Principal components of spice and herb plant solids are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure. The extract may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of pigments and other flavor and aroma and/or antioxidant components of the starting raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest.

Abstract: Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The processed oats may be prepared by contacting pressed oats with water or an aqueous protein solution and then drying the oats. The contacting of oats with the aqueous protein solution may be carried out before the pressing of the oats.

Abstract: An aqueous composition which comprises an aqueous medium (component C) and an oil-soluble substance (component B) solubilized or dispersed therein by the action of a solubilizing or dispersing agent (component A), said component A comprising a polyglycerol saturated fatty acid ester which has a cloud point of 20.degree. C. or higher and in which at least 70% by weight of the fatty-acid moieties thereof are derived from a saturated fatty acid having 12 to 14 carbon atoms; and the amount of said component A being from 1 to 10 parts by weight per part by weight of said component B.

Abstract: Principal components of herb or spice plant materials are simultaneously extracted and concentrated in at least one high temperature and pressure mechanical pressing step. The extract may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the pigments and flavor and aroma components of the starting raw material is obtained. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest. Additionally, edible antioxidants can be included in the process to enhance the stability of both the extract and the residual solids.

Abstract: Principal components of herb or spice plant materials are simultaneously extracted and concentrated in at least one high temperature and pressure mechanical pressing step. The extract may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the pigments and flavor and aroma components of the starting raw material is obtained. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest. Additionally, edible antioxidants can be included in the process to enhance the stability of both the extract and the residual solids.

Abstract: The present invention provides a method for fixing and/or preserving labile materials, especially food materials, in an extruded glassy substrate. A minor component containing of a high molecular weight water-soluble polymeric carbohydrate is dry-blended with a major component comprising of a low molecular weight water-soluble carbohydrate, sugar alcohol or food acid. Typically, the carbohydrate admixture comprises between about 15% to 40% high molecular weight carbohydrate material and at least about 40% low molecular weight carbohydrate, sugar alcohols or adipic, malic or citric acids or combinations thereof. A labile material like omega-3 oils or .beta.-carotene is combined with this substrate mixture. The dry-blended admixture is extruded so that the temperature of the material in the extruder is between about the glass transition state of the substrate and the melting point of the major ingredient. The free-flowing product is relatively non-hygroscopic and has a high fix.

Abstract: A process for a preparing stable lycopene concentrate in an essentially non-dissolving liquid and uses thereof is described.

Abstract: A safe, effective first-pass inhibiting citrus-derived substance.

Abstract: A process for incorporating a volatile component into a matrix comprising; (a) forming a melt comprising the volatile component and the matrix, (b) solidifying the melt under a pressure sufficient to prevent substantial volatilization of the volatile component.

Abstract: A salsa formulation comprising a tomato component, a whole pepper component, a whole spice component, and a powdered spice component. The whole pepper component comprises raw banana peppers, serrano peppers, and jalapeno peppers which are boiled until soft and light green in color to release spicy oils contained in the pepper seeds that are not normally released when said peppers are ingested raw. The boiled peppers are de-stemmed are mixed with the tomato component, whole spice component, and powdered spice component, and then blended at high speed until a paste consistency is reached.

Abstract: 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.

Abstract: A multi-agent tri-daily comestible of vitamin, mineral, plant extracts, aminos, neurochemical precursors, enzymes, and Ph regulating agents which supply key elements necessary for proper metabolization and function of the human body delivered at specific times of the daily biocycle when the need for such specific agents exists in order to maximize the body's extra- and intra-cellular matrix to cellular and biochemical protective and repair mechanisms utilized to deter the effects of otherwise normal aging.

Abstract: A method for extracting mint oil from mint plants, the method includes applying a surfactant on the plant material and subjecting the plant material to steam distillation.

Abstract: A wintergreen formulation comprising (a) wintergreen; (b) a liquid humectant selected from the group consisting of ethylene oxide/propylene oxide heteric/block copolymers of the formula:HO(C.sub.2 H.sub.4 O/C.sub.3 H.sub.6 O).sub.a (C.sub.2 H.sub.4 O/C.sub.3 H.sub.6 O).sub.b C.sub.2 H.sub.4 O/C.sub.3 H.sub.6 O).sub.c (C.sub.2 H.sub.4 O/C.sub.3 H.sub.6 O).sub.b (C.sub.2 H.sub.4 O/C.sub.3 H.sub.6 O).sub.a Hwherein per mole of such copolymer there are a total of about 25 to about 50 moles of ethylene oxide units and about 5 to about 11 moles of propylene oxide units, and said copolymer has a molecular weight of from about 1250 to about 3000; (c) an alkalinity providing agent; and (d) from zero up to no more than 2% water.

Abstract: The process provides particulate flavor compositions having a flavor oil fixed in a particulate polyol material. It consists in mixing a mono- or disaccharide, a polysaccharide and water with a minor but flavor effective amount of a flavor oil such that the resulting particular flavor compositions possess a Tg below room temperature, and extruding the resulting homogeneous substrate at a temperature to form a melt which on cooling solidifies as a hard rubbery amorphous material having the flavor oil entrapped therein.