Patents Assigned to Flavor & Food Ingredients, Inc.
  • Product-by-process for manufacturing preparations having an aroma and taste of grilling, char-grilling, charcoal broiled grilling and woodfired grilling
    Patent number: 8404296
    Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.
    Type: Grant
    Filed: June 27, 2012
    Date of Patent: March 26, 2013
    Assignee: Flavor & Food Ingredients, Inc.
    Inventors: Jurgen D. Scheide, John M. Stefanicha
  • Product-by-process and process for preparations having an aroma and taste of grilling, char-grilling, charcoal broiled grilling and woodfired grilling
    Patent number: 8263160
    Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.
    Type: Grant
    Filed: June 1, 2011
    Date of Patent: September 11, 2012
    Assignee: Flavor & Food Ingredients, Inc.
    Inventors: Jurgen D. Scheide, John M. Stefanicha
  • Process for preparations having an aroma and taste of grilling, char-grilling, charcoal broiled grilling and woodfired grilling
    Patent number: 8137724
    Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.
    Type: Grant
    Filed: February 24, 2010
    Date of Patent: March 20, 2012
    Assignee: Flavor & Food Ingredients, Inc.
    Inventors: Jurgen D. Scheide, John M. Stefanicha
  • Systems for preparing at least one flavorant having an aroma and taste of a predetermined form of grilling
    Patent number: 8137504
    Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.
    Type: Grant
    Filed: July 28, 2011
    Date of Patent: March 20, 2012
    Assignee: Flavor & Food Ingredients, Inc.
    Inventors: Jurgen D. Scheide, John M. Stefanicha
  • System and method for preparing at least one flavorant having an aroma and taste of a predetermined form of grilling
    Patent number: 7988819
    Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.
    Type: Grant
    Filed: January 30, 2008
    Date of Patent: August 2, 2011
    Assignee: Flavor & Food Ingredients, Inc.
    Inventors: Jurgen D. Scheide, John M. Stefanicha