Abstract: Described is a stable transparent oil-in-water microemulsion concentrate consisting essentially of:(i) water;(ii) one or more hydrophobic flavor or fragrance oils; and(iii) one or more surfactantswherein the mixing ratio of the water, oil and surfactant is, referring to FIG. 1A, within the range surrounded by the lines connecting points A, B and C of FIG. 1A. Also described is a process for preparing such transparent microemulsion compositions. Also described is a mouthwash containing said transparent microemulsion compositions and a process for preparing same. Also described is a perfume composition containing said transparent microemulsion compositions and the process for preparing same.

Abstract: Microbial encapsulation of materials is carried out by mixing a microbe with an encapsulatable material in liquid form in an aqueous medium to form an aqueous emulsion of the encapsulatable material. The encapsulatable material in the emulsion is absorbed into the microbe by diffusing across the microbe cell wall. The microbe has a lipid content of less than 40% by weight such as up to about 5% and may contain about 50-75% of the encapsulatable material. The emulsion is formed in the absence of a surfactant and the microbe is not treated with a lipid-extending substance or a plasmolyzer. The encapsulatable material can have a benzene or naphthalene ring and may be a perfume, an insecticide or a drug. If the material is normally solid, it can be dissolved in a solvent. The microbe may be treated to enhance permeability prior to or during encapsulation. After encapsulation, the microbe can be separated from the medium by centrifuging, freeze drying or spray-drying.

Abstract: Described is a stable transparent oil-in-water microemulsion concentrate consisting essentially of:(i) water;(ii) one or more hydrophobic flavor or fragrance oils; and(iii) one or more surfactantswherein the mixing ratio of the water, oil and surfactant is, referring to FIG. 1A, within the range surrounded by the lines connecting points A, B and C of FIG. 1A. Also described is a process for preparing such transparent microemulsion compositions. Also described is a mouthwash containing said transparent microemulsion compositions and a process for preparing same. Also described is a perfume composition containing said transparent microemulsion compositions and the process for preparing same.

Abstract: The present invention pertains to a microencapsulated flavoring agent in the form of a spheroidal microcapsule which comprises a core and a coating layer over the core, wherein the microcapsule comprises (A) a core present in an amount up to about 90%, by weight of the microcapsule, which comprises (a) a flavoring agent in an amount from about 20% to about 80%, by weight of the core, and (b) a resin in an amount from about 80% to about 20%, by weight of the core, and (B) a coating layer over the core which comprises in percentages by weight of the coating layer, (a) gelatin in an amount from about 45% to about 49%, (b) gum arabic in an amount from about 45% to about 49%, and (c) glutaraldehyde in an amount from about 2% to about 10%. The encapsulated flavoring agents may be used in a wide variety of ingestible compositions and chewing gum products. The present invention also pertains to methods for preparing the encapsulated flavoring agents and the ingestible compositions in which they may be employed.

Abstract: A sustained flavorant release composition is provided for use in a chewable structure. The flavorant release composition comprises a continuous film of a homogenous dispersion of a liquid flavorant agent and polyvinyl acetate, in a weight ratio of the liquid flavorant agent to polyvinyl acetate of about 1:5 to about 5:1, respectively. A method of producing the flavorant release composition is also provided and includes admixing the polyvinyl acetate, which is dissolved is a volatile, nonreactive organic solvent, with the flavorant release agent at a temperature at which the flavorant release agent does not degrade, followed by solvent removal. The chewable structure includes the continuous film of the flavorant release composition and a gum base composition.

Abstract: A method of reducing the pulegone and menthofuran contents naturally present in mint oils comprising combining the mint oil with a Lewis acid, allowing the pulegone and menthofuran to react, neutralizing the mixture and separating the reaction products from the mint oil. This method also can be used with flavor oils naturally containing pulegone and no menthofuran, if a reactive diene is present in or added to the flavor oil. A method of preparing oral compositions, including chewing gum, comprising purified mint flavor is also provided. To chewing gum and other oral compositions is added mint flavor whose pulegone and/or menthofuran levels have been reduced by reacting with a Lewis acid, followed by neutralization and distillation.

Abstract: A method of making a zein-cellulose derivative gum ingredient is disclosed. Preferably, a solution of zein and water at a pH of between about 11.5 and about 12.1 is prepared, containing between about 10% and about 20% by weight zein, and the aqueous zein solution is combined with a cellulose derivative such as HPMC to form a zein-coated ingredient. The zein-cellulose derivative ingredient is then used to make chewing gum. The zein-cellulose derivative ingredient has been found to reduce late chew bitterness and harshness in high mint-flavor content gums.

Abstract: Modified starches useful for emulsifying industrial products, especially foods and beverages containing flavor oils, are prepared by enzymatic degradation of the 1,4-alpha-D-glucosidic linkages from the non-reducing ends of a starch molecule, preferably employing beta-amylase, which may be carried out before or after the preparation of a starch derivative containing a hydrophobic group or both hydrophilic and hydrophobic substituent groups. The enzymatic degradation provides a starch emulsifier whose emulsions are characterized by improved shelf stability, which emulsifier may be used as a replacement for gum arabic and in other industrial applications.

Abstract: A quantity of about 0.5-4.0% by weight of L-carvone is added to fruit flavors used in chewing gum, especially bubble gum, to provide a chewing gum having increased flavor impact, increased sweetness and prolonged flavor duration. The L-carvone enhances the fruit flavor in these respects without imparting a separate and different flavor to the chewing gum.

Abstract: A flavor ingredient has been found to provide long lasting, high intensity and high quality flavor when used in chewing gum compositions. The flavor ingredient contains between 7-30% by weight of a flavoring agent such as mint oil, between 2-15% by weight styrene butadiene rubber, between 45-90% by weight starch or modified starch, between 0-8% by weight water and, preferably, between 0.5-4% by weight of a thickener such as silicon dioxide. The flavor ingredient is prepared by mixing the flavoring agent with particles of the elastomer to form a suspension. The suspension is then mixed with an aqueous starch solution and the thickener is added. The resulting stable emulsion is dried to form the flavor ingredient of the invention.

Abstract: A method of treating methyl salicylate flavor is provided washing the flavor with an aqueous alkaline solution having a pH in the range from about 8 to about 14.

Abstract: An antioxidant free, stable, fixed flavor is prepared from a mixture of flavor, maltose, malto-dextrin and a carbohydrate film former by spray-drying the mixture to form a dense product of at least 0.5 g/cc bulk free flow density and less than 20% voids, which is stable against oxidation for one year at 70.degree. F.

Abstract: A method of sparging off-notes from mint flavors using nitrogen is provided. The method comprises passing nitrogen through a mint flavor for a sufficient time at sufficient pressure until off-notes are eliminated. A method of preparing oral compositions, including chewing gum, comprising nitrogen sparged mint flavor is also provided.

Abstract: A spray-dried composition comprising a volatile and/or labile component in a carrier, is further encapsulated in an extruded glassy matrix comprising:(a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2;(b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15;(c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and(d) from about 5 to about 20 percent by weight of a mono- or disaccharide.The resultant glassy matrices are useful for introducing and/or retaining and/or stabilizing the volatile and/or labile components in cooked and uncooked food products.

Abstract: Coffee flavor enhancers were obtained by passing an inert gas over ground fresh roasted coffee beans heated at a temperature of from about 150.degree. F. to about 185.degree. F. and by selective capture of the desirable flavor enhancers entrained in the gas stream. After capture on solid adsorbents including C.sub.18 -silica, the flavor enhancers were eluted using food grade acceptable solvents or solvent/water mixtures and combined with coffee concentrates and hot water to give a reconstituted instant coffee having the aroma and flavor of freshly ground and/or freshly brewed coffee. An apparatus for blending such reconstituted coffee is described.

Abstract: A homogenous, liquid solution comprising oleoresin black pepper and either cinnamyl alcohol or phenyl ethyl alcohol is disclosed. Additionally, a method of manufacturing a homogenous, liquid solution comprising oleoresin black pepper, as well as a method of adding oleoresin black pepper to chewing gum pursuant to such a solution is disclosed.

Abstract: A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids and 0.1 to 10% coffee oil, or equivalent, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the mixture through an orifice, and cooling the mixture to form a gasified, oil containing, coffee glass resembling freeze dried or roasted and ground appearing soluble coffee which dissolves in a manner similar to coffee prepared by freeze drying.

Abstract: Terpenes are removed from essential oils by(a) contacting terpene-containing essential oils with a polar solid (adsorbent);(b) separating the loaded adsorbent from the liquid phase enriched with terpenes; and(c) subjecting the adsorbent loaded with essential oils to an extraction with compressed carbon dioxide.

Abstract: Crystal-clear peppermint oil maintaining its noble character and having a reduced pulegone content, enhanced menthone and menthol content, and improved stability against menthofuran oxidation breakdown is produced by a stereospecific method of reduction by hydrogenation of pulegone in situ using a saturated aqueous solution of sodium sulfite in the presence of glacial acetic acid at approximately neutral pH.

Abstract: A method of treating flavors comprising spearmint is provided by the instant disclosure. The method comprises mixing the flavor oil with an alditol comprising sorbitol for a time sufficient to modify the flavor by reducing its harshness and separating the modified flavor from the alditol.

Abstract: The combination of pepper-like constituents, such as piperine, and volatile formate esters, such as ethyl formate, is useful as a substitute for chloroform in pharmaceutical, oral hygiene and confectionery compositions.

Abstract: An improved, reduced calorie, high base content chewing gum composition possesses a greater, more intense initial flavor impact of increased duration. The method of preparation utilizes highly fractionated or rectified flavor oils from which are removed the terpene and sesquiterpene components resulting in an enhanced and sustained flavor release from the gum base. The deterpenated oils have a lesser affinity for the gum base allowing for the use of higher gum base levels for the reduction of calories without the flavor oils being trapped therein. The sustained flavor release is also improved by the complete or partial renewal of several bitter tasting components previously associated with the oils.

Abstract: A process for recovering volatile aroma components from aroma-bearing vegetable materials such as roast and ground coffee. A carrier gas is passed through the vegetable material to strip aromas therefrom, and the resulting aroma-laden gas is contacted with a cryogenic liquid such as liquid nitrogen to condense the aromas from the gas. The carrier gas has a boiling point equal to or lower than that of the cryogenic liquid. Because the efficacy of the condensation step is substantially independent of the gas flow rate, the optimum gas flow rate for effective stripping may be used without loss of aromas at the condensation step.

Abstract: A process for the recovery of carotenes and the production of carotene concentrates from palm oil. Esterified palm oil containing carotenes, or other solutions containing carotenes, is mixed with an edible oil, part by part. The resulting mixture is subjected to a pressure of less than 7.999 N/m.sup.2 and a temperature of less than 200.degree. C., without incurring substantial decomposition of the carotenes during the process.

Abstract: The present invention pertains to an unpleasant taste masking composition which comprises a flavoring agent having a bitter taste or unpleasant off-note and a sufficient amount of a non-bitter intense sweetener to nullify the taste or off-note of the flavoring agent. The unpleasant taste masking composition may be used in ingestible products such as hard and soft confections, chewing gum compositions and the like. The present invention also pertains to a method for preparing the unpleasant taste masking compositions and the ingestible products in which they may be used.

Abstract: An edible dispersion which is prepared from (1) tartaric acid esters of mono and diglycerides and (2) an edible fat or oil or mixture thereof, wherein such fat or oil is miscible in (1). The composition is useful in flavoring or coloring foods and beverages and is dispersible in both oil and water.

Abstract: Volatile and/or labile components, especially flavoring components, are encapsulated in extruded glassy matrices comprising:(a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2;(b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15;(c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and(d) from about 5 to about 20 percent by weight of a mono- or disaccharide.These glassy matrices are useful for introducing and/or retaining and/or stabilizing the volatile and/or labile components in cooked and uncooked food products.

Abstract: A sustained flavorant release composition is provided for use in a chewable structure. The flavorant release composition consists essentially of a homogenous dispersion of a liquid flavorant agent and polyvinyl acetate having a number average molecular weight of about 150,000 to about 200,000 daltons. The weight ratio of the liquid favorant agent to polyvinyl acetate is about 1:5 to about 5:1, respectively. A method of producing the flavorant release composition includes admixing the polyvinyl acetate, dissolved in a volatile, nonreactive organic solvent, with the flavorant release agent at a temperature at which the flavorant release agent does not degrade. The solvent is then removed. The chewable structure includes the flavorant release composition and a gum base composition.

Abstract: A chewing gum product having a core portion including chewable gum base, sweetener and flavoring. The core portion has deposited on its surface a rolling compound including a powdered ingredient selected from the group consisting of sucrose, mannitol, starch, calcium carbonate, talc, lactitol, palatinit, lactose, and combinstions thereof. The rolling compound further includes between about 0.1 and about 2.5 weight percent of a liquid flavor. The rolling compound is substantially free of anti-caking agents and flow agents.

Abstract: A flavor delivery system is disclosed which offers the combination of improved flavor intensity and extension and, when incorporated into chewing gums, provides desired softness to the gum to facilitate the reduction in softening additives that conventionally add moisture thereto. The present delivery system comprises a composite of a flavor and a resin preferably in a solution mixture with each other, the flavor being present in an amount of from about 20% to about 80% of the final delivery system, with the resin comprising the remainder. Optionally, an emulsifier may be added in an amount of up to 25% by weight. In a further embodiment, the delivery system of the present invention may include up to 25% by weight of a sweetener such as acesulfame-K. The present delivery system finds use in comestibles such as chewing gum compositions and other food products, pharmaceuticals, and scratch-and-sniff and aroma packaging products.

Abstract: Aqueous orange stripper essences and orange stripper oils are disclosed which have high ratios of more desirable to less desirable orange flavor compounds. For the stripper essences, this ratio is from about 10:1 to about 300:1 and is based on the combined amount of ethyl acetate, ethyl butyrate and acetaldehyde, relative to the combined amount of hexanal and alpha-terpineol. For the stripper oils, this ratio is from about 0.5:1 to about 15:1 and is based on the amount of valencene, relative to the combined amount of alpha-pinene, myrcene, octanal, decanal and linalool.

Abstract: A non-alcoholic delivery system for active ingredients is disclosed which does not require the use of alcohol as a solvent. Surface acting agents, or surfactants, are used to reduce surface tension of the compound in solution, facilitating dissolution of all additives including non-soluble, spray-dried flavoring oils. Surface acting agents also may produce a foaming or effervescent effect, if desired. One formulation produces a good-tasting, desirable mouthwash with appropriate flavor concentrations, as well as other products.

Abstract: A chewing gum that contains porous polymeric beads impregnated with flavor ingredients together with a method of making such a chewing gum.

Abstract: The present invention includes a method of enhancing the flavor of a peppermint flavored chewing gum by the addition of a minor amount of a flavor enhancer consisting of spearmint flavor and methyl salicylate combined with a peppermint flavoring agent to form the peppermint flavor mixture for the chewing gum. The amount of spearmint flavor and methyl salicylate comprises about 0.1 to about 2 of the total mixture of peppermint flavor mixture added to the chewing gum. In addition, the ratio of spearmint flavor to methyl salicylate is between about 10:1 to about 2:1.

Abstract: A method of producing a low-molecular weight peptide mixture, comprising the steps of dissolving a first protease in a buffer solution adjusted to an optimum pH for the protease ranging from pH 3 to 10, adding at least one first protein in a buffer solution having a pH of from 3 to 10 and a concentration of 10 to 60% by weight of the protein material and thoroughly mixing the solution, adding a solution of an ester of at least one amino acid pre-formed by esterification of the amino acid with an alcohol, the pH of said buffer solution being optimum for the incorporation of said amino acid in said starting protein in the presence of said first protease in a plastein reaction, reacting said ester of at least one amino acid with said starting protein in a plastein reaction in the mixed solution whereby said at least one amino acid is covalently incorporated into said starting protein to produce a plastein reaction solution containing a modified protein, hydrolyzing said modified protein using at least one second

Abstract: A method of diffusing essential oils and oleo-resins in a carrier solution is disclosed. The resulting product is applicable for preparing seasonings in the pork a product industry. The essential oils are obtained by distilling the spices, and the oleo-resins are the evaporation residues of the dissolution of spices in a solvent. According to the desired concentration of the diffusion contemplated, the essential oils and the oleo-resins are reduced by the action of a high pressure followed by a sudden expansion. The presence of an emulsifier in the mixture prevents the microparticles from reforming a mass. The homogeneity of the mixture is obtained by forming an emulsion by stirring. The invention is applicable more particularly to the food industry in general.

Abstract: A thin, transparent coffee glass is disclosed which is prepared by forming a mixture containing above 4% to 12% water and about 88% to above 96% total coffee derived solids. These solids can further contain up to 20% hydrolyzed mannan and oligomers having a DP from 1 to 10 and up to 10% coffee cellulosic sugars. The coffee melt is characterized by having a glass transition temperature between 30.degree. C. to 80.degree. C. The coffee melt is heated to a temperature of 60.degree. C. to 130.degree. C. and extruded into a thin continuous film, stretched to further form a thin film which is rapidly cooled into a hard coffee glass which is shiny on both sides, dark in color and transparent. This transparent glass is then dried to a stable moisture content. The coffee glass provides a shiny appearance to any coffee product it is combined with an is an excellent means of entrapping and protecting coffee aromas. Furthermore, the coffee glass provides a means for shaping numerous new coffee products.

Abstract: Forming a solution (preferably a true or complete solution) of mer in any permeant, reacting mer in presence of permeant substantially without rearrangement of the liquid system into separate phases and substantially without encapsulation (defined as any form of entrapment by polymeric solidification, including microencapsulation) and recovering a liquid product useful in formulating slow-release products.

Abstract: Drinking water, mixed feeds and/or fodders for laying hens having a content of essential oils for improving the flavor of the hen' eggs.

Abstract: Crystal-clear peppermint oil maintaining its noble character and having a reduced pulegone content, enhanced menthone and menthol content, and improved stability against menthofuran oxidation breakdown is produced by a stereospecific method of reduction by hydrogenation of pulegone in situ using a saturated aqueous solution of sodium sulfite in the presence of glacial acetic acid at approximately neutral pH.

Abstract: A foodstuff having improved taste quality comprising a taste-improving amount of a pepper extract, a piperine-containing fraction of pepper or one or more piperines.

Abstract: A method of enhancing the bitterness of beer by oxidation of .beta.-acids obtained from a carbon dioxide extract of hops and introducing the resulting hulupone, preferably at least partially purified, into the beer. The extract contains also .alpha.-acids which are isomerized, separated from the .beta.-acids, and introduced into the beer. The result is a high yield of bitterness-producing material for use in the brewing process.

Abstract: Microemulsions of edible oils in a matrix of water and certain alcohols are prepared using certain edible surfactants for use in various products such as beverages.

Abstract: A nutmeg emulsion is made by dissolving powdered nutmeg kernels in a solvent, e.g. alcohol, to extract nutmeg flavor fats and oils therefrom. The extracted flavor fats and oils are diluted with water to form the emulsion. All steps in the process of making the emulsion are performed at room temperature to avoid loss of nutmeg aroma and spicy flavor.

Abstract: The present invention provides a method for fixing volatiles in an extruded glass substrate. A minor component consisting of a low molecular weight water-soluble carbohydrate or food acid is dry-blended with a major component consisting of a high molecular weight water-soluble polymeric carbohydrate in a ratio of from 10% to 30% low molecular weight carbohydrate or adipic, malic or citric acids or combinations thereof to at least 70% high molecular weight material. A volatile flavorant like orange oil or acetaldehyde is combined with this substrate mixture. The dry-blended admixture is extruded so that the temperature of the material in the extruder is at or above the melting point of the minor ingredient and above the glass transition state of the substrate. The free-flowing powder is relatively non-hygroscopic and possesses a high fix.

Abstract: A hard boiled candy composition having a unique flavor perception is disclosed. The composition comprises a sugar or sugarless hard boiled candy base and the following flavoring agents: corn mint oil, eugenol (or clove oil), cardamom and menthol.

Abstract: This invention relates to the production of camomile extracts rich in flavone by extracting ordinary camomile drug together with added camomile wing petals.

Abstract: A method of preparing anactinic hop extracts comprising three stages: pre-purification of a liquid CO.sub.2 hop extract using liquid-liquid extraction to isolate pure humulones or alpha acids; isomerization/reduction of the humulones to obtain a mixture consisting of reduced isohumulones and non-isohumulone light unstable products (NILUPS); then adding alkali and water to the mixture of reduced isohumulones and NILUPS, heating and stirring to extract the reduced isohumulones into an aqueous phase and to leave the NILUPS in an oil phase. The aqueous phase is an anactinic hop extract which can be used to prepare light stable malt beverages.

Abstract: A wide range of materials may be encapsulated in a starch matrix by combining the material with a high temperature-stabilized pressurized dispersion of starch in the presence of salt. The temperature-stabilized starch dispersion acts as a protective colloid; upon subsequent rapid reduction of the pressure, the mixture cools and the starch polymer chains collapse upon themselves, encapsulating the core material in particulate form.

Abstract: A flavored chewing gum composition having improved flavor perception which comprises a chewing gum base, a sweetener and a flavor containing emulsion system comprising a flavor oil, an emulsifier having a total HLB value of about 1.6 to about 7.0 and an alkyl polyol.