Abstract: Described are flavor composition, flavor component, perfume composition and perfume component-containing microparticles which are particulate matrices composed of: (a) an olfactorily active component (e.g., perfume component); (b) silica; and (c) a saccharide composition which is a mixture of mannitol and maltose. The microparticles are useful in augmenting, enhancing and/or imparting aroma and/or taste (over relatively long periods of time in a controllably releasable manner) to perfume compositions, perfumed articles (e.g., deodorancy and antiperspirant sticks), foodstuffs, chewing gums, beverages and the like. Also described is a process for preparing the above-mentioned microparticles using, in sequence, (1) adsorption of the olfactorily active material onto silica followed by (2) a blending/extrusion step followed by (3) at least one particularization step.

Abstract: Described are flavor composition, flavor component, perfume composition and perfume component-containing microparticles which are particulate matrices composed of: (a) an olfactorily active component (e.g., perfume component); (b) silica; and (c) a saccharide composition which is a mixture of mannitol and maltose. The microparticles are useful in augmenting, enhancing and/or imparting aroma and/or taste (over relatively long periods of time in a controllably releasable manner) to perfume compositions, perfumed articles (e.g., deodorancy and antiperspirant sticks), foodstuffs, chewing gums, beverages and the like. Also described is a process for preparing the above-mentioned microparticles using, in sequence, (1) adsorption of the olfactorily active material onto silica followed by (2) a blending/extrusion step followed by (3) at least one particularization step.

Abstract: Described are controlled, time-release microparticulate active and bioactive compositions (including perfuming compositions) for targeted delivery to services such as skin, hair and fabric and the environment proximate thereto, where the active and bioactive materials have a calculated log.sub.10 P values of between 1 and 8 (P being the n-octanol-water partition coefficient). Such compositions include the active or bioactive material in single phase, solid solution in a wax or polymer matrix also having coated thereon and/or containing a compatible surfactant. Also described are processes and apparatus for preparing such compositions and processes for using same. Furthermore, certain component(s) of the aforementioned compositions in combination with one another are novel, and other components have novel uses in increasing fragrance substantivity.

Abstract: A toroidal manifold sparger having a hollow toroid member with an upper portion and a lower portion and having a plurality of first openings substantially evenly spaced along the lower portion thereof and all oriented perpendicular to the upper portion in a first and vertically downward direction, a plurality of second openings substantially evenly spaced along the lower portion of the toroid member and all oriented in a second direction, the first openings and the second openings being spaced apart from each other, each of the openings having a trajectory such that the trajectory of all of the first openings is parallel to each other and in a downward direction, and the second openings having a trajectory that radially inwardly converges in a downward direction, the first and second openings being the only openings in the lower portion, the toroid member being suspended from the upper portion.

Abstract: An encapsulated flavoring and coloring agent is made by spray chilling.

Abstract: A method is disclosed for producing a fragrance containing solid particle for incorporation into laundry detergent by selecting a fat component such as a fatty acid glyceride, heating said fat component to an elevated temperature sufficient to form a molten melt thereof, selecting a solid surface active agent from the group consisting of SPAN.RTM. surfactants with an HLB of 4.3 to 8.6, heating the surface active agent to form a molten melt thereof and then combining the melts with an aroma chemical to form a mixture. The melt is rapidly cooled to form a solid material.

Abstract: A process is disclosed for preparing a substantially dry edible flavor fiber product by admixing water, a powdered flavor, a binder and fiber together and extruding the resulting mixture. The process can be carried out by first admixing a powdered flavor material with a fiber to form a flavor-fiber and mixture, then the flavor-fiber mixture is introduced into an extruder where water is simultaneously introduced and the resulting composition, containing water, fiber and flavor is extruded to form a product. The flavor fiber product can be an instant beverage, such as chocolate.

Abstract: An alcohol-free transparent perfume is disclosed containing an alcohol-free perfume base, water and a stable transparent oil-in-water microemulsion flavor concentrate formed of water, at least one hydrophobic perfume oils, at least one cationic surfactant and at least one non-ionic surfactant in the absence of lower alkanols wherein the mixing ratio of water, oil and surfactant is defined according to the shaded area of FIG. 1.

Abstract: A toroidal sparger is disclosed for use in a fluidized spray chilling system for the production of encapsulated flavoring and coloring agents.

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: Described is a process for producing cooked browned baked goods including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked baked goods foodstuff, e.g., dough;(c) coating the composition of (a) onto the surface of the uncooked foodstuff; and(d) exposing the flavoring powder coated foodstuff surface to microwave radiation for a period of time to cause the foodstuff to be edible and to be brownedwhereby the resulting product is caused to be edible as a foodstuff and the baked goods is edibly browned.

Abstract: Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reduction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;(c) placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and(d) exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned.

Abstract: Novel controlled release flowable flavoring powders and processes and apparatus for preparing and using such agents, the processes comprising heating a high melting point encapsulating or enrobing material, such as a fat and/or wax and one or more emulsifiers to melt this starting material; mixing one or more water-containing flavor compositions with a texture conditioning agent; mixing the flavor compositions and texture conditioning agent(s) with the molten fat or wax to obtain a homogeneous mixture in the form of an emulsion; and chilling the flavor composition-containing mixture to provide discrete particles of solid encapsulated flavoring agent, together with the products so produced and methods for using same.

Abstract: Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one enxapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;(c) placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and(d) exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned.

Abstract: Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretely encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); andexposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned.

Abstract: Described is a process for carrying out microwave production of baked goods having a chocolate flavoring thereon and/or therein and products produced thereby.The process comprises the steps of:(a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e.g.

Abstract: Liproprotein emulsion system composed of protein, edible oil and other selected food ingredients are proposed and used to replace egg yolk and other natural materials in various food products. New and improved processes are described for the preparation of lipoprotein emulsions in a liquid or dry form for use in cake; protein beverages and other food compositions. These processes include methods to improve the solubility and functional properties of the protein component. The lipoprotein system can be used alone or in combination with egg white or other heat coagulable proteins to be a complete or partial substitute for whole eggs. Examples illustrate the practice of this invention to replace egg yolk in cake, donut, muffin, custard and like products.