Abstract: A flavoring composition and method for making and using the same comprising a flavoring agent and a hydrophilic polymer, said hydrophilic polymer being characterized by(a) being water-soluble,(b) being soluble in organic solvent,(c) having a viscosity below 100 cps, 10% by weight, at 25.degree. C. in water, and(d) being compatible with the flavoring agent.

Abstract: Peppermint oil containing a reduced menthofuran content is prepared by reacting the peppermint oil with about 0.5% to about 15% by weight maleic anhydride, based on the weight of peppermint oil to selectively form a menthofuran-maleic anhydride adduct without otherwise affecting the flavoring agent properties of the remaining peppermint oil constituents and recovering the peppermint oil therefrom.

Abstract: The invention relates to a process for producing aroma-containing food products in which exogenously and/or endogenously formed enzyme complexes are separated from specific pure or mixed cultures of microorganisms, which develop certain characteristic flavoring and aromatizing agents. The enzyme complexes are subsequently added to an aqueous solution or suspension of a substrate. The isolated enzyme complexes are optionally concentrated or standardized beforehand under careful conditions. The mixture of the substrate and enzyme complexes subsequently undergoes biochemical rapid ripening under suitable conditions until the desired aromatizing and flavoring agent concentration is obtained. The biochemical rapid ripening is then terminated by substantial inactivation of the enzyme complexes. The ferment solution or suspension obtained and which contains the desired flavoring and aromatizing substances, can be added to basic food substances for aromatizing them.

Abstract: Microfine salt having particles of from about 1 to about 10 microns in size can be incorporated in a fat or oil to provide a flavor-enhancing fat or oil composition. This composition is particularly useful in delivering salt to foods because the salt remains suspended for a commercially acceptable time when the fat or oil is heated. Other non-encapsulated flavor-enhancing materials within a density range of from about 1.8 to about 2.4 g./cc. can be used in place of or in conjunction with the salt. Fluid fats which have particulate suspensions of triglyceride hardstock are also useful for providing shelf- or storage-stable suspensions of microfine salt.

Abstract: Known coffee flavor compounds including methyl mercaptan, a molar excess of carbonyl compounds and furfuryl mercaptan are combined in an aqueous solution of an inert, water-soluble carbohydrate at a preferred level of less than about 3% and then promptly dried, such as by spray-drying. These compounds may be fixed either separately or together. The dried fixed enhancer material is then combined with soluble coffee solids and/or soluble coffee-like solids powdered foodstuffs.

Abstract: A liquid smoke concentrate having a 3,4-benzpyrene- and 1,2,5,6-dibenzanthracene content of less than 0.2 nanograms, having a tar content (calculated as polycyclic aromatic hydrocarbons) below 1 microgram/kg, and a phenolic compounds content (calculated as phenol) of 0.90-1.60 g/l, preferably 1.0-1.4 g/l, and in which the ratio of phenolic compounds content to carbonyl compounds content (calculated as acetone) to total titratable acid content (calculated as acetic acid) is 1:(17.0-47.0):(13.0-40.0), preferably 1:(20.0-37.0):(14.0-34.0).The concentrate is obtained by destructive distillation of cellulosic and/or lignin material, removing fly ashes, and separating two tar fractions by cooling to a temperature between 150.degree.-200.degree. C. and 80-120.degree. C., respectively, non-condensable gases being separated off upon cooling to room temperature. The concentrate may be used in various physical forms as a flavoring agent in foodstuffs and as aromatizing agent.

Abstract: A process for reducing a fishy smell in a packaged food product containing a fishy ingredient wherein a non-toxic reducing agent in a fishy odor reducing amount is mixed with other ingredients including fish material, to produce a food product, the product is sealed in a container and subjected to heat sterilization within the sealed container.

Abstract: There is provided a process for producing reconstitutable natural coconut flavor by grinding coconut meat preferably from which the germ eye has been removed, until a pulp of coconut fiber and coconut flavor liquor is obtained. The pulp is separated into the flavor liquor and fiber, wherein the liquor has no more than 2% fiber therein. The liquor is heat treated under enzyme deactivation conditions, whereby any deleterious coconut enzymes in the liquor are deactivated. The liquor is concentrated by condensing the liquor to more than 25% solids or spray drying the liquor to a free-flowing powder. The concentrated coconut flavor may be reconstituted with an aqueous diluent to provide a liquid coconut flavor. The coconut flavor is a mixture of coconut fat and coconut protein/carbohydrate in ratios of 40-72:60-28 and the coconut flavor in the reconstituted form contains no more than 2% coconut fiber.

Abstract: Aqueous liquid smoke compositions used to prepare food casings which are suitable for imparting smoke flavor and color to food products processed therein.

Abstract: A free flowing, spray dried, rod-shaped particulate product, which is readily redispersible in water, is produced by preparing an aqueous solution of an encapsulating material, forming a dispersion by adding an active material to the solution, and spray drying the dispersion through a nozzle having a relatively small vortex device and a relatively large orifice. Relative weight of the encapsulating material to the total weight of the encapsulating material and water is at least 55% and viscosity of the dispersion is at least about 300 cps measured at 70.degree. C.

Abstract: A burnt sugar instant caramel flavoring in syrup form storable at room temperature consisting of a mixture of approximately five parts by volume of a sugar base holding syrup and three parts by volume of a burnt sugar caramel flavored syrup. The holding syrup contains granulated sugar, water, corn syrup and liquid glucose.

Abstract: Foodstuff flavor and aroma augmenting and enhancing compositions are described containing compositions of matter which include a mixture of (i) 2,4,6-triisobutyl-1,3,5-trioxane and (ii) two 2-isobutyl dialkyloxazolines having the generic structure: ##STR1## wherein R.sub.1 and R.sub.2 are different and each represents ethyl or methyl. Addition of such mixtures to foodstuffs produces chocolate-like, nutty, green, burnt, roasted aromas and tastes. The above-mentioned mixture can only properly be defined by its process for producing same. That is, admixing aqueous ammonia with isovaleraldehyde at a temperature in the range of from about 0.degree. C. up to about 10.degree. C. whereby the reaction of aqueous ammonia with isovaleraldehyde is carried out, using a mole ratio of isovaleraldehyde: ammonia of from 0.5:1 up to 2:1 thereby producing an imine; then reacting the resulting imine with 2-hydroxy-3-pentanone 3-hydroxy-2-pentanone or a mixture thereof at a temperature in the range of from about 30.degree. C.

Abstract: Described are the bicyclic compounds having the generic structure: ##STR1## wherein Z is benzo or cyclohexano and processes for preparing same and compositions containing same for use in augmenting or enhancing the aroma and/or taste of foodstuffs, chewing gums, toothpastes and medicinal products; tobacco; perfumes, colognes and perfumed articles, produced by a process described by the reaction: ##STR2## wherein X is chloro or bromo; Y is chloro, bromo or OR; R is C.sub.1 -C.sub.3 lower alkyl, that is: methyl, ethyl, n-propyl or i-propyl; B is MOH, MH, MOR', trialkylamine, or M.sub.2 -CO.sub.3 (wherein M is alkali metal such as sodium or potassium); and R' is C.sub.1 -C.sub.5 lower alkyl, such as methyl, ethyl, n-propyl, i-propyl and t-butyl with the proviso that B is trialkylamine or an alkali metal carbonate when Y is chloro or bromo and B is MOH, MH or MOR' when Y is OR.The above mentioned compounds produce:A.

Abstract: A brine flavor concentrate of hydrophillic liquid containing a minimum of 2 mg/g phenolic materials extracted from smoke flavored edible oil and less than one percent titratable acidity per each 10 mg/g of phenol content. The process of smoking and curing the meat with said concentrate in brine as well as the smoked and cured meat itself is included.

Abstract: Synthetic flavorants are made by heating a mixture of an amino sugar, an amino acid or a pyrolytic degradation product thereof, and a polyalcohol and/or water.

Abstract: A food for carnivorous lower animals which is fermented by certain lactic acid producing bacteria that produce a desirable flavor or which has an added flavoring from an edible material fermentate of lactic acid producing bacteria is described. The pet food has a pH of from about 3 to less than 6 and is particularly palatable to dogs.

Abstract: Sustained flavor release compositions are disclosed which comprise polymer backbones having pendant flavor groups thereon. Such compositions can be used, for example, in chewing gums. Release of the flavor can be accomplished by hydrolysis upon mastication of the chewing gum.In one embodiment, aldehyde flavors are reacted with polymers having hydroxy groups thereon to produce a polymer backbone with pendant acetal or hemi-acetal flavor groups. An example is the reaction product of cinnamic aldehyde and partially hydrolyzed polyvinyl acetate. In a like manner, ketone flavors can be reacted with similar polymers to form pendant ketal flavor groups. Also, alcohol flavors can be reacted with polymers having aldehyde or ketone groups to provide polymer backbones with pendant acetal or ketal moieties thereon.

Abstract: A process for the production of a flavoring product reminiscent of meat in taste, which comprises diluting a yeast autolysate with at least the same quantity by weight of water, precipitating substantially insoluble salts, especially alkaline-earth metal phosphates, by heating the diluted autolysate at a pH-value in the range from 7 to 8.5, separating solid fractions from the autolysate treated by heating so that only a solution is left, treating the residual solution obtained by steam distillation, concentrating the treated solution by evaporation to a dry matter content of from 75% to 85% by weight, mixing the concentrate obtained with at least one vegetable protein hydrolysate, a monosaccharide and a substance containing sulphur in sulphide form, and heating the mixture for 0.5 to 5 minutes to a temperature in the range from 100.degree. C. to 200.degree. C. to obtain a reaction product.

Abstract: A pork-like flavorant which comprises the reaction product of a mixture of(a) a source of amino acid,(b) a lower aliphatic mercaptocarboxylic acid or a salt thereof, and(c) oleoresin sage;said mixture containing from about 5 to about 300 parts by weight of amino acid source per part by weight of mercaptocarboxylic acid and from about 0.005 to about 0.3 part by weight of oleoresin sage per part by weight of mercaptocarboxylic acid, said mixture being substantially free from added monosaccharide.Other features of the invention appear in the following description.

Abstract: New and improved food flavorings are provided including apparatus and methods for producing same. The flavorings are produced by extracting, concentrating and toasting a variety of organic materials including vegetable, fruit and root extracts or juices. In one form, the toasting procedure is carried out on an automatic continuous basis. In another form, the total manufacturing procedure is performed automatically and continuously. The resulting products, when added to various foods, render such foods salty tasting without the need for adding common salt (NaCl) to a variety of foods and food products. Such food flavorings may thus be used in salt free diets as well as conventional diets where new and improved tasty flavors are desired.

Abstract: Processes and compositions are described for the use in perfume aroma augmenting, modifying, enhancing and imparting compositions and as perfume, cologne and perfumed article aroma imparting materials of 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-1,3-butanedione which has the structure: ##STR1## which also, in its enolate form, has the structure: ##STR2##

Abstract: An aroma precursor composition comprising: a hydrogen sulfide precursor, preferably cysteine; a dimethyl sulfide precursor, preferably S-methyl methionine; and an edible proteinaceous material, preferably soy protein. Upon heating or cooking in the presence of water, the precursor composition generates an aroma surprisingly reminiscent of cooked beef. Preferably, the precursor composition is substantially dry until ready to cook, then an effective amount of water is added thereto, whereby, upon cooking the aroma is generated in situ.

Abstract: A food for carnivorous lower animals which is fermented by certain lactic acid producing bacteria that produce a desirable flavor or which has an added flavoring from an edible material fermentate of lactic acid producing bacteria is described. The pet food has a pH of from about 3 to less than 6 and is particularly palatable to dogs.

Abstract: The compounds 1-[3-(methylthio)butyryl]-2,6,6-trimethyl-cyclohexene and/or the corresponding 1,3-cyclohexadiene analog having the generic structure: ##STR1## wherein the dashed line could be a single or a double carbon-carbon bond and processes and compositions containing same are described for the use in perfume augmenting and enhancing compositions and for use perfume aroma imparting compositions; produced by a process illustrated by the reaction: ##STR2## The above-mentioned compounds produce: In perfumes, fruity, floral, natural rose oil-like and earthy aromas with potato top notes and minty, tomato vine, Brussel sprout-like and woody undertones.

Abstract: An encapsulated foodstuff is prepared in a water-soluble and digestable capsule, which not only possesses seasoning properties, but also is nutritious. The capsule contains (a) a powdered water-extract of Chlorella algae, (b) garlic oil, powdered extract of garlic, powdered water-extracts of ginseng and/or American aloe, and (c) one or more vegetable oils.

Abstract: Process and compositions are described for the use in foodstuff flavor and aroma augmenting, modifying, enhancing and imparting compositions and as foodstuff aroma and flavor imparting materials of the mixture of 4-terpinenol propionate having the structure: ##STR1## (which is produced by reacting 4-terpinenol with propionic anhydride in the presence of pyridine), and 2-methyl-3-furanthiol having the structure: ##STR2## Addition of the mixture of 4-terpinenol propionate and 2-methyl-3-furanthiol to foodstuffs produces a roast beef aroma and flavor characteristic.

Abstract: A method for obtaining a smoking agent from smoke condensate obtained from the destructive distillation of cellulose or lignin material comprising subjecting the smoke condensate to extraction by an aqueous solution of a mineral acid to remove organic bases or with a mineral acid which does not decompose at temperatures up to 250.degree. C, in order to bind the bases. The product is then subjected to distillation under reduced pressure in an atmosphere of an inert gas with the addition of metallic dusts and in a second stage of distillation with the addition of a polyhydric alcohol. The obtained smoking agent from the distillation can be subjected to selective absorption of ballast or undesirable substances by passage through suitable adsorbents. In a modification the two stage distillation preceeds the extraction and in a further modification the active substances are first extracted with an organic solvent and then subjected to distillation under reduced pressure.

Abstract: A composition for imparting a smoke flavor to foods in which the composition is prepared by liquid-liquid extraction of an aqueous liquid smoke with an edible oil containing mono- and diglyceride of a fat forming fatty acid or other edible surface active agent having an HLB below 7 and preferably within the range of 2.0 to 3.5.

Abstract: The palatability of oral ingesta, such as animal food or orally administered animal medicaments is improved by combining such ingesta with hydrolyzates of yeast from the genera ascomycetous yeasts or asporogenous yeasts. Oral ingesta such as an animal medicament or animal food is combined with either hydrolyzates of Torulopsis utilis or Saccharomyces cerevisiae.

Abstract: Described are intermediates, acetals formed in processes for producing novel 2-alkylidene-3-alkynals and 2-alkylidene-3-alkenals which processes comprise reacting an alkyl metallo acetylide with a dialkoxy acetonitrile or a dialkoxy dialkyl acetamide to form an imine salt, hydrolyzing the imine salt to form a 1,1-dialkoxy-3-alkyn-2-one, alternatively (a) first treating the alkynone with an alkylidene tri-substituted phosphorane or an alkylidene phosphorous triamide or an alkyl phosphoramide anionic compound to provide a dialkoxy alkylidene alkyne, and then either (1) hydrolyzing the dialkoxy alkylidene alkyne to form a novel aldehyde, an alkylidene alkynal, and if desired, reducing the triple bond of the alkylidene alkynal to a double bond to obtain the corresponding alkylidene alkenal or (2) first reducing the dialkoxy alkylidene alkyne to form a 1,1-dialkoxy-2-alkylidene-3-alkene and if desired then hydrolyzing said 1,1-dialkoxy-2-alkylidene-3-alkene to form the desired 2-alkylidene-3-alkenal; or (b) first

Abstract: An aqueous liquid smoke composition is provided that has a pH greater than 5 comprising a uniform mixture of smoke coloring and flavoring constituents, an alkaline neutralizing agent in an amount sufficient to maintain the composition at a pH greater than 5, and a short chain alcohol solubilizing agent in an amount sufficient to prevent said smoke constituents from separating out.

Abstract: A beef flavor substance can be obtained by mixing an animal fat with a brewed soy sauce and heating the resulting mixture.

Abstract: A method of making a synthetic lime mix having the fragrance of steam distilled lime oil comprising the steps of refluxing a mixture of citral or a citral containing oil and water in the presence of an acid catalyst, distilling the refluxed mixture and recovering a reaction product containing 1-methyl-1,3-cyclohexadiene.

Abstract: The palatability of animal foods is increased by incorporating therein an effective amount of a palatability improving composition prepared by reacting an aqueous mixture of a reducing sugar, animal blood, yeast and fat with lipase and protease, preferably as a mixture such as pancreatic lipase, at moderate temperature and then heating the resulting mixture to an elevated temperature to more fully develop the flavor and inactivate the enzymes. This palatability improving composition is preferably incorporated into an animal food, such as a nutritionally balanced dog food, by coating it thereon in an amount effective to increase the palatability of the animal food.

Abstract: Processes for imparting a meat flavor to foodstuffs comprising adding thereto a small amount of a processed product of (I) a meat enzymatic digest and, in addition, (II) a sulfur compound such as cysteine or taurine and, if desired, (preferably) (III) thiamine and/or thiazole alkanols and (IV) other free amino acids and/or polypeptides and, in addition, if desired, (V) a monosaccharide and/or a disaccharide, such as sucrose and/or a polysaccharide the product being processed in the absence of any egg (e.g., chicken egg) components; as well as flavoring compositions and flavor enhancing compositions containing such processed products and optional materials and the foodstuffs so obtained.

Abstract: Processes for imparting a meat flavor to foodstuffs comprising adding thereto a small amount of a processed product of (I) the whole internal contents of a poultry egg or egg white or egg yolk or enzymatic digest of same, with (II) a poultry meat or other meat powder or enzymatic digest thereof and, in addition, (III) a sulfur compound such as cysteine or taurine and, if desired, (preferably) (IV) thiamine and/or thiazole alkanols and (V) other free amino acids and/or polypeptides and, in addition, if desired, a monosaccharide and/or a disaccharide, such as sucrose and/or a polysaccharide; as well as flavoring compositions and flavor enhancing compositions containing such processed products and optional materials and the foodstuffs so obtained.

Abstract: This invention relates to the preparation of a textured pet food having the flavor and consistency of liver. The product is prepared by heating a homogenized mixture comprising fat, water, blood and a reducing sugar. According to a preferred embodiment, a stronger meat flavor is produced by the addition of yeast to the mixture before heating.

Abstract: Seasoning compositions, and processes for their production, which have an improved and enhanced meat-like flavor, and comprise mixtures containing extracts of yeast autolysates, 5'-nucleotides, sodium chloride and potassium salts; the potassium ion concentration being more than 0.5 times the sodium ion concentration.

Abstract: A mustard flour of controlled pungency is obtained by mixing separately prepared mustard flours. A first mustard flour is prepared wherein the enzyme is deactivated but the glucoside is retained, whereas in a second mustard flour the enzyme is retained but the glucoside is substantially eliminated. Both mustard flours, alone, are mild in flavor.

Abstract: Processes for obtaining food flavoring materials and for preparing foodstuffs comprising heating at least one conjugated oxygen-containing carbonyl compound such as a hydroxyfuranone, a hydroxylactone, or a hydroxypyrone in the presence of hydrogen sulfide to obtain hearty flavoring compositions, particularly compositions having meat and cheese flavors; together with the compositions so obtained.

Abstract: A creamy, buttery flavor or aroma with a pleasant note, reminiscent of bread is imparted to foodstuffs by heating them under controlled conditions in the presence of Amadori rearrangement compounds, having a melting point below 170.degree. C, of 6-deoxy-aldohexoses, such as e.g. rhamnose, and alpha-amino acids, such as e.g. proline. Frying and cooking fats, including margarine, comprising these Amadori compounds are also described.

Abstract: A flavoring agent is provided for a tea composition to impart various flavors. The flavoring agent consisting essentially of geranyl acetone and .delta.-decalactone in a ratio of 1:1 to 1:2 and is used in an amount of 0.5 to 9 ppm of .delta.-decalactone based on the soluble tea solids.

Abstract: Sweetening compositions with substantially instantaneous effect are made with a mixture of certain dihydrochalcones and agents such as gluconodelta-lactone, or gluconic acid or physiologically acceptable salts of such agents.

Abstract: Process for making flavorants by heating a liquid product obtained from milk products by enzymatic proteolysis and/or lactic acid fermentation.

Abstract: The palatability of comestibles, such as animal food is improved by coating such food with yeast from the genera ascomycetous yeasts or asporogenous yeasts. In one embodiment comestibles such as an animal food is coated with either Torulopsis utilis or Saccharomyces cerevisiae.

Abstract: A method of making a synthetic lime mix by refluxing citral, citric acid and water, said mix being useful as a lime flavor or fragrance.

Abstract: A process for the preparation of seasonings derived from animal meats, which comprises grinding raw edible portions of fishery products or predatory animals or raw remnants composed mainly of bones which are left after collection of edible parts, head parts, intestinal parts or meat parts from fishery products or predatory animals, or raw small fishes, crustaceans, planktons or shellfishes of a low utility value, to recover meat contained therein in the form of a mud-like slurry, adding an acid to the slurry to maintain a weakly acidic pH of 4.0 to 5.0, agitating and heating the slurry at a low temperature not exceeding 50.degree. C. to effect initial autolysis, further adding an acid to the slurry to lower the pH to about 2.5, boiling the slurry at about 90 to about 100.degree. C to effect initial acid decomposition, adding an alkali to the slurry to effect neutralization and adjust the pH to 6.0 to 7.

Abstract: Synthetic polysaccharides when esterified with a substituted dicarboxylic acid anhydride furnish products possessing excellent oil fixative and stabilizing properties.

Abstract: A process for preparing a flavoring agent by reaction of a monosaccharide and a plastein supplemented with a sulfur-containing amino acid in the presence of water at 80.degree. to 120.degree. C., and the product thereby obtained, as well as meat-flavored textured protein compositions having incorporated therein 0.1 to 10% by weight of the above flavoring agent.

Abstract: A dentifrice which releases bursts of flavor during use and includes a minor proportion of an encapsulated flavoring material in a dentifrice. The encapsulated flavoring is maintained separate from the dentifrice base during storage but is released into it by breaking of the encapsulating shells or coating when the dentifrice is used.