Abstract: A particle composition containing a continuous phase of 0.5-95% organically soluble cellulosic material selected from the group consisting of ethyl cellulose and hydroxypropyl cellulose dissolved in 5-99.5% organic fragrance chemicals and organic flavor chemicals. The particles are formed from a continuous phase product that results from dissolving the cellulosic material in the flavor/fragrance which is subsequently subjected to techniques to form the desired particle size. Methods of making and using the particles are also disclosed.

Abstract: A particle composition containing a continuous phase of 5-95% organically soluble cellulosic material selected from the group consisting of ethyl cellulose and hydroxypropyl cellulose dissolved in 5-95% organic fragrance chemicals and organic flavor chemicals. The particles are formed from a continuous phase product that results from dissolving the cellulosic material in the flavor/fragrance which is subsequently subjected to techniques to form the desired particle size. Methods of making and using the particles are also disclosed.

Abstract: Packaging materials and packages that transfer fragrances to foods and other products via the vapor phase are disclosed. The present invention provides a source of desired fragrance, a suitable environment for vapor transfer, and an appropriate food substrate to which flavor and fragrance is added. Examples of the source of fragrance can be a packaging film containing fragrance, a sachet of absorbed flavor material, and a flavor diffusing granule or an active system for delivering flavor vapor to the environment. Materials that are preferably treated using the present invention include snacks, confections, baked goods, fresh plant materials, cereals and beverages, as well as non-food products. The time required for flavor transfer is dependent primarily on the volatility and concentration of the fragrances, absorptive capacity of the food, and the intensity of the flavor desired.

Abstract: Packaging materials and packages that transfer fragrances to foods and other products via the vapor phase are disclosed. The present invention provides a source of desired fragrance, a suitable environment for vapor transfer, and an appropriate food substrate to which flavor and fragrance is added. Examples of the source of fragrance can be a packaging film containing fragrance, a sachet of absorbed flavor material, a tape or label applied to the inside of a package, and a flavor diffusing granule or an active system for delivering flavor vapor to the environment. Materials that are preferably treated using the present invention include snacks, confections, baked goods, fresh plant materials, cereals and beverages, as well as non-food products. The time required for flavor transfer is dependent primarily on the volatility and concentration of the fragrances, absorptive capacity of the food, and the intensity of the flavor desired.

Abstract: A method for controlling PSE (pale, soft, exudative) condition in meat muscle products is disclosed. A phosphate solution is injected into the animal muscle early post-mortem period after slaughter, prior to the onset of rigor mortis in the muscle.

Abstract: Polyphosphates control the growth of bacteria during food processing. These compositions comprise antimicrobial polyphosphates alone or in combination with organic acids and/or their salts and are effective in food-related applications, including: cleaning compositions to disinfect the surface of food and to clean and disinfect equipment used in food processing, and compositions to be added to food to inhibit the growth of microorganisms responsible for foodborne diseases and spoilage during distribution and storage.

Abstract: A beverage containing a mixed sodium potassium polyphosphate glass with a high potassium to sodium ratio and a low level of insoluble material is provided. The mixed sodium-potassium polyphosphate glass has the formula (K,Na)(n+2)O(PO3)n, and contains less than 10% by weight insoluble material. These materials are effective in controlling yeast, mold, and bacterial growth. The beverage comprises about 100 ppm to about 3000 ppm of a polyphosphate.

Abstract: A beverage containing a mixed sodium potassium polyphosphate glass with a high potassium to sodium ratio and a low level of insoluble material is provided. The mixed sodium-potassium polyphosphate glass has the formula (K,Na)(n+2)O(PO3)n, and contains less than 10% by weight insoluble material. These materials are effective in controlling yeast, mold, and bacterial growth. The beverage comprises about 100 ppm to about 3000 ppm of a polyphosphate.

Abstract: A method of producing a reduced sodium process cheese from a natural cheese using selected phosphate salts: disodium phosphate, dipotassium phosphate and/or tripotassium phosphate, and tricalcium phosphate and/or dicalcium phosphate. A formulation that is a blend of such salts. A cheese that contains these salts.