Abstract: The present invention pertains to a method for preparing a hydrogel in dry conditions that contains high loading of the active ingredient, preferably flavor or fragrance molecules. The hydrogel compositions are initially in solid form and preferably extruded and sized to form the desired shape and size. The actual hydrogel is formed in-situ from the uptake of water that is present in the suspending medium. The hydrogels have the following properties: contain of up to 40% of active ingredient prior to the water uptake; retain color and particle identity in high moisture systems; and retain color and particle identity at elevated temperature.

Abstract: The present invention pertains to a method for preparing a hydrogel in dry conditions that contains high loading of the active ingredient, preferably flavor or fragrance molecules. The hydrogel compositions are initially in solid form and preferably extruded and sized to form the desired shape and size. The actual hydrogel is formed in-situ from the uptake of water that is present in the suspending medium. The hydrogels have the following properties: contain of up to 40% of active ingredient prior to the water uptake; retain color and particle identity in high moisture systems; and retain color and particle identity at elevated temperature.

Abstract: Fresh flavor is delivered to an on-premise beverage at the point of dispense. Flavor compounds are incorporated in a separate component and then the separated flavor component is mixed with other beverage components at the time of dispense. More specifically, tea flavor compounds are incorporated in a separate sweetener component and then the tea flavor/sweetener component is mixed with other iced tea beverage components at the time of dispense.

Abstract: Fresh flavor is delivered to an on-premise beverage at the point of dispense. Flavor compounds are incorporated in a separate component and then the separated flavor component is mixed with beverage concentrate at the time of dispense to produce a superior beverage.

Abstract: A chromium-free Fe-based catalyst for CO HTS reaction, comprising about 65 to about 90% by weight of Ferriate oxides; about 1 to about 10% by weight of Al, Fe, Si-mixed oxides (Al:Fe:Si=6:2:1) or aluminum-silicon-sol (Al:Si=8:2); about 0.5 to about 2.0% by weight of vanadium oxides; about 0.5 to about 3.0% by weight of magnesium oxides; about 0.5 to about 3.0% by weight of nickel oxides and about 0.1 to about 0.6% by weight of potassium oxide, based on the total weight of the catalyst. There is also provided a method for producing the catalyst.