Abstract: The invention relates to a method of producing an onion flavour compositions, said method comprising: providing onion juice concentrate having a dry matter content of 40-95 wt. %; providing onion component selected from fresh onion, dehydrated onion and combinations thereof; mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt. %; subjecting the onion mix to a heat treatment at a temperature of at least 90° C. for at least 15 minutes; optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend; drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt. %.

Abstract: Provided herein is a method of producing an onion flavour composition that involves providing an onion component selected from fresh onion, dehydrated onion, and combination thereof; mixing the onion component with an onion juice concentrate having a dry matter content of 40-95 wt % in a weight ratio of 100 parts by weight of dry matter from the onion component with 120-800 parts by weight of dry matter from the onion juice concentrate to produce an onion mix; subjecting the onion mix to a heat treatment; and drying the onion mix to a water content of less than 10 wt %. This method yields a shelf-stable onion flavor composition with an intense flavor and that can be used to impart the flavor of sauteed onion to a variety of edible products.

Abstract: Suggested is a delivery system for food additives, comprising or consisting of the following components: (a) at least one food additive dissolved in a solvent and (b) at least one emulsifier and/or at least one hydrocolloid dissolved in water, characterized in that the delivery system is an oil-in-water emulsion.

Abstract: The invention relates to a method of producing an onion flavour compositions, said method comprising: providing onion juice concentrate having a dry matter content of 40-95 wt. %; providing onion component selected from fresh onion, dehydrated onion and combinations thereof; mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt. %; subjecting the onion mix to a heat treatment at a temperature of at least 90° C. for at least 15 minutes; optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend; drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt. %.

Abstract: The invention relates to a method of producing an onion flavour composition, said method comprising: providing onion component selected from fresh onion, dehydrated onion and combinations thereof; providing onion juice concentrate having a dry matter content of 40-95 wt. %; mixing the onion component with the onion juice concentrate in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion component with 60 to 1000 parts by weight of dry matter from onion juice concentrate, to produce an onion mix; subjecting the onion mix to a heat treatment at a temperature of more than 100° C. for at least 5 minutes; and drying the onion mix to a water content of less than 10 wt. % simultaneous with and/or after the heat treatment. This method yields a shelf-stable onion flavour composition that has an intense flavour, and that can suitably be used to impart the flavour of sautéed onion to a wide variety of edible products.

Abstract: Suggested is a delivery system for food additives, comprising or consisting of the following components: (a) at least one food additive dissolved in a solvent and (b) at least one emulsifier and/or at least one hydrocolloid dissolved in water, characterized in that the delivery system is an oil-in-water emulsion.

Abstract: In a control device for manually inputting information into a device, having a final control element whose position can be changed under the effect of an activation force and which is connected to a converter for generating electrical signals which characterize the position of the final control element, and having a motor element which is connected to the final control element and which exerts, under the control of the electrical signals, a force on the final control element, the size and direction of which force is dependent on the position of the final control element and/or on the information which is to be input, there is provision for the converter to be composed of the rotor (3) of the motor element and sensors (9, 10) which respectively emit an electrical signal as a function of the position of the rotor.

Abstract: A coil assembly has a coil form on which the coil winding is arranged as well as a method of contacting the coil assembly on a support member. The coil assembly is easy to produce and also permits electrical contacting, namely, the provision of electrical contacts between terminals of the coil and an external circuit in a simple and reliable manner. The coil assembly has a coil form on which two contact feet are arranged, the ends of the coil winding being fastened to the respective contact feet.

Abstract: An electric motor has two exciter windings, independent of each other, on a stator, by which windings a resultant magnetic field can be produced. The motor includes a permanently magnetized rotor which has at least one pair of poles, the rotor changing its position as a function of the magnetic field, and the rotor being arranged axially on a rotor shaft. In the case of an electric motor which is of a small size and easy to manufacture, the stator is developed with several arms, and has an opening present at the center to receive the rotor. The individual arms are arranged around the opening and, there are, two pairs of opposite arms. The opposite arms are so bent towards each other so that, upon their receiving a respective exciter winding, they produce magnetic vectors which are perpendicular to each other.