Abstract: The present invention relates to a process of oxidation of alcohols selectively to aldehydes or ketones with molecular oxygen using a TEMPO based catalyst, Fe-bipyridyl or Fe-phenantroline co-catalyst and N-bromosuccinimide promoter in acetic acid solvent. The oxidation takes places at high rates and high aldehyde selectivity at temperatures in the range 45-50° C. and oxygen or air pressures of 0-15 psi. The alcohol conversion of 95-100% and aldehyde selectivity higher than 95% are achieved over 3-4 hours reaction time. Aldehydes such as 3,3-dimethyl-1-butanal can be produced efficiently using the present invention.

Abstract: A process for the production of 3,3-dimethylbutyraldehyde is disclosed. The 3,3-dimethylbutyraldehyde is obtained by the reduction of 3,3-dimethylbutyric acid using trimethylacetic anhydride and a phosphine. The 3,3-dimethylbutyric acid is preferably obtained by a process in which tert-butanol and vinylidene chloride are reacted in the presence of sulfuric acid. The disclosed process has improved cost and yield.

Abstract: The present invention relates to a process of oxidation of alcohols selectively to aldehydes or ketones with NaOCl using a TEMPO—borate catalyst system. It is shown that the oxidation can be efficiently carried out without KBr additives under solvent free conditions. Aldehydes such as 3,3-dimethylbutyraldehyde can be produced efficiently using the present invention.

Abstract: This invention relates to the purification of N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester by slurrying a mixture containing N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester with organic or aqueous organic solvents.

Abstract: Processes for using modified catalysts with improved functionality in the production of neotame are disclosed. The modified catalysts surprisingly have been found to improve the selectivity over conventional catalysts and to reduce the level of certain impurities in neotame production processes.

Abstract: The present invention relates to a process for coating N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester onto a carrier. The invention also relates to N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester coated carrier compositions.

Abstract: The synthesis of N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester via conversion under reducing conditions of novel imidazolidinone(s) is disclosed.

Abstract: N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester is crystallized in order to give highly pure product in high yield. In a preferred embodiment of the present invention, N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester is crystallized directly from an aqueous methanol reaction mixture.

Abstract: This invention relates to the use of at least one taste modifying ingredient to modify at least one taste characteristic imparted by N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester, or neotame, compositions containing the same, and use of modified forms of neotame that possess an improved taste, wherein at least one taste characteristic imparted by neotame is positively affect by the modification of neotame.

Abstract: This invention provides a process for preparing an agglomerate of N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester and a carrier including the steps of: (a) providing a premix solution containing N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester and a binding agent; (b) fluidizing a carrier; and (c) applying the premix solution of step (a) onto said fluidized carrier to form an agglomerate of said N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester and said carrier. This invention is also directed to the novel agglomerates prepared by the process of this invention.

Abstract: N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester is converted from a light powder to relatively dustless, free-flowing particles with and without the use of binders using extrusion and spheronization processes. These particles are suitable for use in a variety of applications. Food products sweetened with extruded or spheronized N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester and methods of sweetening food products with such N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester are also disclosed.

Abstract: Improved carbonated soft drinks and other beverages sweetened with aspartame and colored by caramel color are disclosed. The beverages contain positively charged caramel color as a substitute for 5-70% of the conventional caramel color used in these beverages, which is negatively charged. The resulting products have improved taste characteristics.

Abstract: A stable, pourable gelled beverage containing gellan gum. A process for preparing a gelled beverage which involves dispersing gellan gum and other beverage ingredients in solution agitating the solution, heating the solution while stirring, and concurrently rapidly cooling and shearing the solution. The beverage, which does not require the presence of other gelling agents or stabilizers, contains between about 0.01% and 0.15% gellan gum.

Abstract: The invention is a gel comprising water, sodium ions, calcium ions, and about 0.3 and 4% alginate, wherein the ratio of sodium ions to calcium ions is between about 15:1 to about 45:1. In a preferred embodiment of the invention, the alginate comprises mannuronic acid and guluronic acid in a weight ratio of between about 2:1 and 0.35:1.

Abstract: A process for preparing a gel coated food substrate comprising: a) applying an aqueous batter dispersion having sodium ion sources, calcium ion sources or a combination of sodium ion sources and calcium ion sources, to the surface of a food substrate to form a batter-food substrate complex; b) contacting the batter-food substrate complex with a dry bread material to form a breaded complex; and c) applying an aqueous gel-forming solution to the breaded batter-food substrate complex to form a thermally irreversible gel film around the complex.

Abstract: A one-pot process for the preparation of .alpha.-L-aspartyl-L-phenylalanine methyl ester hydrochloride is disclosed (.alpha.-APM(HCl)). .alpha.-APM(HCl) is an intermediate in the preparation of aspartame.

Abstract: Tamarind extract is used at low levels as a replacement for the phosphoric, citric or other acids conventionally found in carbonated soft drinks, flavored waters such as flavored waters, and iced teas. The resulting beverage has a higher pH, thus increasing the shelf life of beverages containing aspartame, as well as a flavor profile equivalent or better than conventional beverages sweetened with aspartame.

Abstract: The present invention is an improved process for the synthesis of asparagine, a non-essential amino acid useful in food and medical applications. The process utilizes mineral acid to make an intermediate beta-methyl aspartate from a reaction mixture of aspartic acid and methanol. The intermediate product is then amminated in situ and asparagine collected with no need for an isolation step of the intermediates.

Abstract: A process for recovering acetic acid from a mother liquor containing acetic acid, formic acid, acetic anhydride and formic acetic anhydride comprising the steps of:(a) heating said mother liquor to a temperature greater than or equal to about 70.degree. C. for a time period ranging from about 1 hour to about 24 hours to convert all of said formic acetic anhydride to acetic acid and gaseous carbon monoxide and to fully deplete either said acetic anhydride or said formic acid, whichever is initially present in a stoichiometric lesser amount and thereby produce a mixture comprising acetic acid and either acetic anhydride or formic acid, whichever has been depleted; and(b) separating said acetic acid from the remainder of said mixture produced in step (a) is provided.

Abstract: A reduced calorie diary mix for use in frozen dairy desserts and yoghurt is made from milk and/or milk products that have been treated with a lactase/beta-galactosidose enzyme which hydrolyzes lactose to glucose and galactose. This increases sweetness, reduces lactose crystallization problems and creates a greater freezing point depression. Aspartame or other high potency sweetners may be added without the need for additional bulking agents and/or bulk sweeteners.