Abstract: Polyunsaturated oils such as triply or higher ethylenically unsaturated organic materials are stabilized against ambient temperature atmospheric oxidation by the addition of an essential oil such as thyme oil, oregano oil, pepper oil or clove oil.

Abstract: Tomatoes are separated into desirable food products by subjecting them, after conventional preliminary treatments, such as crushing, to a separation of serum from pulp by centrifugation at temperatures between 75.degree. and 110.degree. C. and centrifugal force between 2600 and 4000 G, whereby to obtain a pulp that contains at least 500 ppm of lycopene. The pulp is then subjected to extraction by means of solvents having .delta.H (delta H) and .delta.P (delta P) values chosen so as to extract an oleoresin that has a desired content of lycopene, phospholipids and mono- and di-glycerides. The serum is concentrated and mixed either with dehydrated spent tomato pulp or with dispersing agents and the mixture is dried to produce a new food product which is substantially free from sugars and agrochemicals, is low in lipids, and has a water content less than 5 ww %.

Abstract: A method for the preparation of a first-pass effective citrus derived substance. First, the concentration of volatile components is reduced. Then, the material is extracted with a 60/40 to 40/60 vol/vol mixture of alcohol and water.

Abstract: A method and composition for food flavoring having a carrier, an amount of capsicum oleoresin, and an amount of a saponin sufficient to enhance the effectiveness of the oleoresin capsicum, whose effectiveness in greater than that of either capsicum oleoresin or saponin in absence of the other. The composition allows for the coating of food before cooking as well as for use on uncooked food providing a unique flavoring additive.

Abstract: 2'-Hydroxypropiophenone is used as a flavorant to enhance the flavor of wintergreen-flavored products and to contribute a wintergreen note to non-wintergreen-flavored products. The compound may be used as a partial or complete replacement for methyl salicylate used as a flavorant in products. The invention is intended for use in orally consumed products such as chewing gums, mouthwashes, toothpastes, pharmaceuticals, foods, beverages and candies.

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

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.

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: Encapsulation of a flavor or active agent in a matrix of whey protein yields an encapsulation composition which results in the controlled release of the flavor or active agent and which may be incorporated in a yeast-leavened dough without causing a deleterious effect on the rising of the dough.

Abstract: A stable liquid suspension of an encapsulated flavor oil, oleoresin or spice in a gel matrix is prepared by forming a gel matrix in an aqueous medium with high shear mixing of a colloidal gelling agent at a temperature above the freezing point of the aqueous medium and preferably below ambient temperature and dispersing and encapsulating the flavor oil, oleoresin or spice in the gel matrix during the formation of the gel matrix.

Abstract: An emulsion preconcentrate which contains a hydrolyzed fat and an aroma or flavor. The emulsion preconcentrate is included in frozen or chilled food products. Upon heating of the food product to above the melting point of the hydrolyzed fat, the emulsion preconcentrate spontaneously forms an emulsion having microemulsion characteristics with aqueous media in the food product to rapidly release the aroma or flavor.

Abstract: Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products.

Abstract: Disclosed are flavored oils for use in deep frying, stir-frying and marinating, which when heated, exhibit reduced aroma. The flavored oils consist essentially of an edible oil, a flavoring agent and a polyethylene sorbitan monoester.

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

Abstract: A process for enrichment of animal food with fat is described wherein air cell bubbles are introduced to a highly dense product in the extrusion system by the utilization of carbonation technology into the oils and fats with various functional and textural properties. It includes the use of low to highly charged oils and fats with various gases under pressure injected into the extrusion stream within the extruder under lower pressure to assist in the expansion of the extrudate once it leaves the die nozzle.

Abstract: A process for the hydrodistillation of mint oils from chopped mint plant. This process selectively collects mint oil condensates according to predetermined time, pressure and temperature parameters to better control the quality and quantity of mint oil distilled during the mint oil distillation process. This improved process provides improved yields and control over the hydrodistillation process of mint oil by manipulating time, temperature and pressure elements in the hydrodistillation process while requiring little or no equipment modification.

Abstract: Discrete entities of a solid suspension are made from a solid fat matrix and a non-fat solid substrate having an active associated with said substrate. These entities are spheroidal in shape, have uniform size and substantially the same active content due to the flash flow process used to make them. They are especially useful as delivery systems for comestibles, pharmaceuticals and personal products.

Abstract: A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the soluble carbohydrate solids. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.

Abstract: An emulsion preconcentrate which contains hydrolyzed coffee oil and a coffee aroma. The emulsion preconcentrate is mixed with soluble coffee powder to provide a soluble coffee product. Upon dissolution of the soluble coffee product in hot water, the emulsion preconcentrate spontaneously forms an oil-in-water emulsion including droplets in the microemulsion tange; the dispersed oil phase containing the aroma. This provides a burst of aroma.

Abstract: Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products, as well as other pharmaceutical and comestible preparations.

Abstract: Chewing gum containing particles of a flavoring component in which the flavorant is encapsulated in a hydrophilic gelation shell.

Abstract: A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with an acid to obtain a reaction medium, adding an equimolar amount of a base to the reaction medium to obtain a neutralized reaction medium containing 2-acetyl-1-pyrroline, combining maltodextrin and/or cyclodextrin with the neutralized reaction medium to obtain a support solution and freeze-drying the support solution to obtain the composition.

Abstract: The present invention provides a process for the production of highly concentrated fruit aromas from condensed fruit vapours, whereina) the fruit aromas in the fruit vapours are concentrated to a content of 0.05 to 1% by weight according to known methods,b) the concentrate from step a) is subjected to an extraction with compressed carbon dioxide at 60 to 180 bar and 10.degree. to 50.degree. C., andc) after decompression of the carbon dioxide and optionally after the addition of water, the aromarich oily phase is separated from the aroma-poor aqueous phase.

Abstract: Flavor emulsions prepared by encapsulating a flavoring agent in leucaena gum are disclosed. The flavor emulsions can be used to prepare beverages in accordance with the invention.

Abstract: Particulate flavor composition comprising a flavor oil fixed in a particulate low cariogenic matrix of hydrogenated starch hydrolysate and a maltodextrin having a dextrose equivalent value of less than 20.A process for the encapsulation of a flavor oil comprising forming a homogeneous mixture of the flavor oil with(a) from about 40 to about 85 percent by weight of a particulate polyol consisting of hydrogenated starch hydrolysate,(b) from about 10 to about 30 percent by weight of a maltodextrin having a dextrose equivalent of less than 20,(c) an emulsifier and water,and spray-drying the resultant mixture to form a particulate product of from about 0.15 to about 0.85 g/cc bulk free flow density.

Abstract: A stable liquid suspension of an encapsulated flavor oil, oleoresin or spice in a gel matrix is prepared by forming a gel matrix with high shear mixing of a colloidal gelling agent at a temperature of about 15.degree. C., and dispersing the encapsulated flavor oil, oleoresin or spice in the gel matrix during the formation of the gel matrix.

Abstract: A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a hydrolyzed vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the film forming agent. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.

Abstract: High impact energy is applied to a modified lecithin in water, to form a base product. A block copolymer surfactant, water and organic oil are added to this base product, and high impact energy is applied once again. The resultant product is a stable aqueous distribution of the organic oil.

Abstract: A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the mixture through an orifice, and cooling the mixture to form a gasified coffee glass resembling dry soluble coffee or roasted and ground coffee or other novel gasified coffee products.

Abstract: Flavored food and pharmaceutical compositions include one or more flavor additives incorporated within polymeric particles, usually within an internal pore network defined by individual polymeric particles. The polymeric particles are, in turn, dispersed within and/or over a surface of an orally-deliverable matrix material, which is usually a solid or semi-solid substrate. In the case of chewable compositions, the flavor additives will be released into the orally-deliverable matrix material as the composition is chewed and held in the mouth, thus prolonging the flavor of the composition. In the case of dried powders and mixes, the flavor will typically be made available as the product is consumed or be released into the matrix material as the composition is further processed. When two flavors are combined with the polymeric particles, the relative amounts of the additives can be selected to provide simultaneous release and exhaustion of the additives.

Abstract: The present invention provides a method for refining peppermint oil containing compositions. Additionally, the present invention provides a method for making chewing gum having a peppermint flavor. To this end, a method for refining a peppermint oil containing composition that includes sulfur compounds to remove at least a portion of the sulfur compounds is provided. The method comprises the step of subjecting the composition to a distillation process that removes at least a portion of the sulfur compounds from the composition, but does not remove more than 3% of the total composition.

Abstract: A microencapsulation process in which a solid or liquid core material is dispersed in a protein slurry, is heated to create a protein melt and then denatured to bring about encapsulation of the core material and the product of that process.

Abstract: A composition providing the physiologic sensations of ethanol, comprising an alkoxy glycol ether and preferably further comprising a cooling agent and an oral care or pharmaceutical active.

Abstract: A monophasic colorless transparent liquid aqueous composition comprising 0.05 to 2% by weight of one or more aromatic lipophiles; 0.05 to 2% by weight of the components of a salt of a divalent cation, M(B).sub.x, where M is a divalent cation selected from the group consisting of zinc and magnesium and B is a halide or sulfate and X is 1 when B is sulfate and 2 when B is a halide; 0.05 to 2% by weight of the components of a salt of a monovalent cation, Na(RSO.sub.4.sup.-), where R is selected from the group consisting of C.sub.8 to C.sub.20 alkyl groups; 5-15% by weight ethanol; and water to 100%, provided the ratio of the combined weights of M(B).sub.2 and Na(RSO.sub.4).sub.2 to the weight of said one or more aromatic lipophiles is from 0.8:1 to 2:1, and the stoichiometric ratio of {(M.sup.2+)+(B).sub.x } to {(Na.sup.+)+(RSO.sub.4.sup.-)} is between 3.5:1 and 8:1.

Abstract: A monophasic colorless transparent liquid aqueous composition substantially free from ethanol, comprising 0.05 to 2% by weight of one or more aromatic lipophiles; 0.05 to 2% by weight of the components of a salt of a divalent cation, M(RSO.sub.4).sub.2, where M is a divalent cation selected from the group consisting of zinc and magnesium, and R is selected from the group consisting of C.sub.8 to C.sub.20 alkyl groups; and water to 100%, provided the ratio of the combined weights of the components of the divalent cation salt M(RSO.sub.4).sub.2 to the weight of said one or more aromatic lipophiles is from 1:1 to 2:1. There is also provided a method for solubilizing one or more aromatic lipophiles in an aqueous suspension.

Abstract: A method of encapsulating volatile aroma compounds in which an inert gas, such as carbon dioxide, is dissolved in an aromatized edible liquid, and the aromatized, gasified liquid is co-extruded with a molten carbohydrate material having a glass transition temperature of between 20.degree. C. and 80.degree. C. to provide a continuous stream having an outer shell of the carbohydrate material surrounding an inner core of the aromatized, gasified liquid. The continuous stream is extruded into a pressure chamber having a pressure higher than the internal pressure of the inert gas in the aromatized liquid core, and is maintained under such pressure until the carbohydrate shell has cooled to below the glass transition temperature to provide capsules having a shell of hardened amorphous carbohydrate glass surrounding an inner core of gasified, aromatized liquid.

Abstract: An unbaked low calorie food bar containing proteinaceous material, flavoring, aspartame and carbohydrate material which is formed by extrusion and exposed to a maximum temperature of about 37.degree. C., and has a uniformly homogeneous composition. The low calorie food bar also contains vitamins and minerals comprising at least 4.5% of the food bar by weight and the concentration of proteinaceous material is greater than the concentration of carbohydrate material. The method comprises the steps of providing proteinaceous material, flavoring, aspartame and carbohydrate material as ingredients in a food product; mixing the ingredients; and forming the mixture into a food product, with the flavoring being stabilized by plating the flavoring on synthetic amorphous silica. Additionally, the plated silica is added.

Abstract: The present invention is directed to an edible microemulsion which includes an oil which cannot be formed into a microemulsion in a matrix of water and an alcohol selected from the group consisting of ethanol, propylene glycol, glycerine, sugar, sugar alcohol and mixtures thereof, a hydrophilic surfactant, a first water miscible alcohol emulsifying agent, a second water immiscible alcohol emulsifying agent and water.

Abstract: A mint flavored chewing gum having reduced bitterness comprising a water insoluble base portion, a water soluble portion, and a mint flavor agent from which at least a portion of 1-menthol has been removed. In an embodiment, the mint flavored chewing gum includes a cooling agent. Additionally, a method of adding mint flavor to a chewing gum and reducing bitterness associated with such flavor is provided. The method comprises the step of removing at least a portion of 1-menthol present in the mint flavor before adding the mint flavor to other components of the chewing gum.

Abstract: A solid delivery system for rapid release of hydrophobic liquids such as oleaginous materials, flavor oils, mineral oil and the like comprising a water-soluble flash-flow-formed matrix containing a micronized dispersion of a substantially hydrophobic liquid.

Abstract: A wax-coated tissue paper having free antioxidant present in the wax and having coatings of wax with antioxidant on both surfaces of the tissue paper, retards oxidation and prolongs the shelf life of a chewing gum stick which is individually wrapped with the coated tissue paper.

Abstract: A process for transforming and removing latent sediment-forming components from citrus oils to supplement a dewaxing process for the citrus oils. Psoralen epoxides in citrus oils are converted to diols in an accelerated and controlled manner. The epoxide-to-diol transformation is effected by mixing citrus oil with an aqueous acidic treatment solution under conditions (i.e., solution pH and volume) and for a sufficient period of time to convert substantially all of the psoralen epoxides. The diols formed thereby are precipitated and/or preferentially dissolved in the aqueous phase during mixing. Upon separation of the aqueous phase from the oil, the citrus oil is substantially free of psoralen epoxides. By this method, epoxides are inexpensively eliminated from the citrus oils, resulting in an improved product having, for example, reduced sedimentation potential and reduced phototoxicity.

Abstract: An improved method of preserving the flavor in a food product, such as a low calorie food bar, is characterized by stabilizing the flavoring by plating the flavoring on synthetic amorphous silica. An improved flavoring system for a food product contains aspertame and/or proteinaceous material in combination with a flavoring plated on synthetic amorphous silica.

Abstract: Chewing gum and confections containing a flavoring component in which the flavorant is releasably adsorbed on finely divided amorphous silica and encapsulated.

Abstract: Very stable W/O/W and O/W/O multiple emulsions which include a substantially continuous gelatinous membrane at an aqueous/oil interfacial region of the emulsions are provided. Particularly preferred gelatinous membrane-containing multiple emulsions are prepared in methods employing an aqueous phase comprising an aqueous soluble/gellable polysaccharide and a lipid phase comprising a metal cation-containing compound, wherein the metal cation salt of the aqueous soluble polysaccharide is a gel. Also provided are W/O/W multiple emulsions having an ethylcellulose-containing oil phase, which emulsions exhibit improved stability at temperatures between 0.degree. C. and 10.degree. C.

Abstract: An effective amount of eugenol exhibits very good antioxidant effects in mint oil and mint flavored chewing gum compositions, without altering the mint flavor. The stabilized mint oil and chewing gum compositions of the invention facilitate the replacement of synthetic antioxidants currently used in mint oil and mint-flavored chewing gums, with eugenol.

Abstract: Mint flavoring compositions and wax-free gum bases are provided which are stabilized using gum guaiac, a naturally-occurring resin, as an antioxidant. Chewing gums containing stabilized mint flavoring compositions and wax-free gum bases are also provided.

Abstract: Described is a stable transparent oil-in-water microemulsion concentrate consisting essentially of:(i) water;(ii) one or more hydrophobic flavor or fragrance oils; and(iii) one or more surfactantswherein the mixing ratio of the water, oil and surfactant is, referring to FIG. 1A, within the range surrounded by the lines connecting points A, B and C of FIG. 1A. Also described is a process for preparing such transparent microemulsion compositions. Also described is a mouthwash containing said transparent microemulsion compositions and a process for preparing same. Also described is a perfume composition containing said transparent microemulsion compositions and the process for preparing same.

Abstract: Microbial encapsulation of materials is carried out by mixing a microbe with an encapsulatable material in liquid form in an aqueous medium to form an aqueous emulsion of the encapsulatable material. The encapsulatable material in the emulsion is absorbed into the microbe by diffusing across the microbe cell wall. The microbe has a lipid content of less than 40% by weight such as up to about 5% and may contain about 50-75% of the encapsulatable material. The emulsion is formed in the absence of a surfactant and the microbe is not treated with a lipid-extending substance or a plasmolyzer. The encapsulatable material can have a benzene or naphthalene ring and may be a perfume, an insecticide or a drug. If the material is normally solid, it can be dissolved in a solvent. The microbe may be treated to enhance permeability prior to or during encapsulation. After encapsulation, the microbe can be separated from the medium by centrifuging, freeze drying or spray-drying.

Abstract: Described is a stable transparent oil-in-water microemulsion concentrate consisting essentially of:(i) water;(ii) one or more hydrophobic flavor or fragrance oils; and(iii) one or more surfactantswherein the mixing ratio of the water, oil and surfactant is, referring to FIG. 1A, within the range surrounded by the lines connecting points A, B and C of FIG. 1A. Also described is a process for preparing such transparent microemulsion compositions. Also described is a mouthwash containing said transparent microemulsion compositions and a process for preparing same. Also described is a perfume composition containing said transparent microemulsion compositions and the process for preparing same.