Abstract: A compound that includes a menthol glycinate. The menthol glycinate includes a menthol connected to a glycine or glycine derivative, via an ester linkage. The groups on the N atom are referred to as R1 and R2, and R1 and R2 are independently selected from the group consisting of: alkyl and R1 and R2 together with the N atom to which they are attached form a 4-8-member ring. R1 and R2 each contain at most 20 carbon atoms.

Abstract: Disclosed is an electrostatic spray drying process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material and the wall material, applying an electrostatic charge at the site of atomization, and drying the atomized emulsion into an encapsulated, free-flowing powder. Applying an electrostatic charge at the site of atomization allows the spray drying to be accomplished at significantly reduced temperatures, in particular, inlet temperatures in the range of 25° C. to 110° C., and outlet temperatures in the range of 25° C. to 80° C. The low drying temperatures impart improvements in the resulting encapsulated powdered product, including better retention of volatile flavor components, a flavor profile comparable to that of the starting liquid formulation, and better hydration and dissolution in water-based applications.

Abstract: Disclosed is an electrostatic spray drying process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material and the wall material, applying an electrostatic charge at the site of atomization, and drying the atomized emulsion into an encapsulated, free-flowing powder. Applying an electrostatic charge at the site of atomization allows the spray drying to be accomplished at significantly reduced temperatures, in particular, inlet temperatures in the range of 25° C. to 110° C., and outlet temperatures in the range of 25° C. to 80° C. The low drying temperatures impart improvements in the resulting encapsulated powdered product, including better retention of volatile flavor components, a flavor profile comparable to that of the starting liquid formulation, and better hydration and dissolution in water-based applications.

Abstract: Disclosed is an electrostatic spray drying process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material and the wall material, applying an electrostatic charge at the site of atomization, and drying the atomized emulsion into an encapsulated, free-flowing powder. Applying an electrostatic charge at the site of atomization allows the spray drying to be accomplished at significantly reduced temperatures, in particular, inlet temperatures in the range of 25° C. to 110° C., and outlet temperatures in the range of 25° C. to 80° C. The low drying temperatures impart improvements in the resulting encapsulated powdered product, including better retention of volatile flavor components, a flavor profile comparable to that of the starting liquid formulation, and better hydration and dissolution in water-based applications.

Abstract: Disclosed is a spray drying system and process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material, the wall material, and a liquid solvent, applying a high-voltage, low-current, high frequency alternating-current charge or a high-voltage, low-current, low frequency alternating-current charge at the site of atomization, and drying the atomized emulsion into an encapsulated, free-flowing powder. Applying a high-voltage, low current alternating-current at the site of atomization allows the spray drying to be accomplished at significantly reduced temperatures, in particular, at inlet temperatures in the range of 25° C. to 150° C., and outlet temperatures in the range of 25° C. to 110° C.

Abstract: A compound that includes a menthol glycinate. The menthol glycinate includes a menthol connected to a glycine or glycine derivative, via an ester linkage. The groups on the N atom are referred to as R1 and R2, and R1 and R2 are independently selected from the group consisting of: H, alkyl and R1 and R2 together with the N atom to which they are attached form a 4-8-member ring. R1 and R2 each contain at most 20 carbon atoms.

Abstract: An electrostatic spray dryer for drying liquid into powder including an elongated body defining a drying chamber, a spray nozzle assembly at one end of the drying chamber and a filter element housing and powder collection chamber at an opposite end. A non-structural non-metallic liner is disposed within the elongated body in spaced relation to an inner wall surface for defining an internal drying zone. The liner is releasably supported within the body for enabling selective removal and replacement following a particular usage. The illustrated elongated body has a modular construction comprising a plurality of modules, with at least one being selectively removable and replacement for altering the length of the drying chamber for a particular spray application. The liner also is replaceable with a liner of a length corresponding to the altered length of the drying chamber or with a different diameter for a particular usage.

Abstract: Disclosed is an electrostatic spray drying process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material and the wall material, applying an electrostatic charge at the site of atomization, and drying the atomized emulsion into an encapsulated, free-flowing powder. Applying an electrostatic charge at the site of atomization allows the spray drying to be accomplished at significantly reduced temperatures, in particular, inlet temperatures in the range of 25° C. to 110° C., and outlet temperatures in the range of 25° C. to 80° C. The low drying temperatures impart improvements in the resulting encapsulated powdered product, including better retention of volatile flavor components, a flavor profile comparable to that of the starting liquid formulation, and better hydration and dissolution in water-based applications.

Abstract: The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium ascorbate. The types and amounts of flavor augmenting chemicals are selected to just compensate for this flavor loss and not introduce any new, foreign flavor notes into the fruit or vegetable.

Abstract: The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium ascorbate. The types and amounts of flavor augmenting chemicals are selected to just compensate for this flavor loss and not introduce any new, foreign flavor notes into the fruit or vegetable.

Abstract: The present invention relates to superior dried whey protein products which have a flavor, aroma and color not possessed by conventionally spray dried whey protein products, as a result of having a lower concentration of oxidative by-products. Also provided are dried protein products wherein the protein is selected from the group consisting of whey protein, soy protein, milk protein and mixtures thereof. Also provided are methods for making the dried protein-based products which involve spraying a protein-containing feed stock into a localized cloud of a nonreactive gas under controlled temperature conditions.