Abstract: A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages, which is dispersible in brine or syrup with development of a haze, but which upon standing becomes a part of the flavoring or coloring of a food substrate, when present in said brine or syrup, with resulting clearing of said brine or syrup, containing (1) at least one condiment selected from an edible flavoring and an edible coloring and (2) a polyglycerol ester of a fatty acid, said polyglycerol having at least three glycerol units, preferably at least six glycerol units, the weight ratio of (2) to (1) in the said composition being at least 0.

Abstract: Described are hot beverage mix compositions which on admixing with a heated edible liquid yield a high flavor intensity release substantially evenly and uniformly over an extended use period, the hot beverage mix containing a mixture of (i) a non-confined flavor oil; (ii) a flavor oil which is physically entrapped in solid particles; and (iii) a suspending agent such as hydroxypropyl cellulose; the non-confined flavor oil, the entrapped flavor oil and the suspension agent being premixed prior to addition to said beverage mix.

Abstract: The present invention is directed to a process for fixing or entrapping a fixable agent, such as acetaldehyde, in a carrier matrix, such as starch hydrolysates having a dextrose equivalent of not greater than about 28, to impart a stable, free flowing particulate configuration to the carrier-fixed agent. The process is achieved by impinging aqueous droplets containing the fixable agent onto particles of the carrier material in a manner which causes dissolution of the carrier particles into the droplets to form a saturated solution of the carrier in the droplet. A film then forms on the surface of the saturated droplet solutions by preferential evaporation of the water therefrom. This causes the droplets to set to a permanently particulate form thereby entrapping the fixable agent.

Abstract: A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages and which is dispersible in both oil and water, consisting essentially of (1) lecithin, (2) tartaric acid esters of mono- and diglycerides, and (3) one or more condiments selected from edible flavorings and edible colorings, the ratio by weight of (1) plus (2) to (3) being at least 1:4, preferably at least 1:3, especially about 1:1, the condiment portion (3) preferably comprising at least one condiment selected from the group consisting of (a) spice oleoresins, (b) essential oils, and (c) edible colorings, the ratios by weight of (2) to (1) preferably being between about 3:7 and 3:1, and the condiment portion (3) preferably comprising oleoresin black pepper.

Abstract: Stable, sterile, aqueous based fluidized oleoresin compositions and methods for making such compositions comprising a small particle size stable aqueous dispersion of from about 10 to about 20% each of an oleoresin component and an polyoxyethylene ether of sorbitol monooleate having about 20 oxyethylene groups per molecule. The compositions further include an edible hydrophilic gum and phosphoric acid.

Abstract: A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages and which is dispersible in both oil and water, consisting essentially of (1) hydroxylated lecithin, (2) tartaric acid esters of mono- and diglycerides, and (3) one or more condiments selected from edible flavorings and edible colorings, the ratio by weight of (1) plus (2) to (3) being at least 1:4, preferably at least 1:3, especially about 1:1, the condiment portion (3) preferably comprising at least one condiment selected from the group consisting of (a) spice oleoresins, (b) essential oils, and (c) edible colorings, the ratios by weight of (2) to (1) preferably being between about 1:3 and 3:1, and the condiment portion (3) preferably comprising oleoresin black pepper.

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: Particulate flavoring materials are provided having a flavoring oil fixed in a particulate matrix containing lactose and a starch hydrolysate. The ratio of lactose to the starch hydrolysate in the particulate matrix is such that at least about 30% flavoring oil per total particulate matrix is entrapped in the matrix and less than about 4% flavoring oil per total matrix is unentrapped on the surface of the particles. The particulate flavoring materials herein provided thus effectively fix flavoring volatiles for storage without vaporization and/or chemical alteration of the flavoring power. The high quantity of flavoring oil contained per unit weight of matrix material in the flavoring particles provides significant economies with regard to storage, transportation, and manufacturing costs.

Abstract: Orally utilizable compositions which may be either chewing gum compositions, chewable medicinal tablets, chewing tobacco or toothpaste having an oral intake, a high flavor intensity release substantially evenly and uniformly, over an extended oral utilization time in the mouth cavity; the orally utilizable compositions containing a non-confined flavor oil, a flavor oil which is physically entrapped in solid particles and a suspending agent which is hydroxypropyl cellulose as specifically defined in U.S. Pat. No. 3,278,521, issued on Oct. 11, 1966; the non-confined flavor oil, the entrapped flavor oil and the suspension agent being premixed prior to addition to either of the chewing gum base, the chewing tobacco or the chewable medicinal tablet base, or to the toothpaste base.

Abstract: A process for the production of dehydrated foodstuffs, feedstuffs or plant fertilizers includes the following steps: (a) preparing protein-containing animal matter to a particulate size acceptable to homogenizing equipment; (b) subjecting the comminuted matter to ultra homogenization; (c) heating the resultant homogenate to a temperature of between about 50.degree. C. and 85.degree. C. to agglomerate the protein; (d) granulating the agglomerate; (e) drying the granules at a temperature not greater than 95.degree. C. until their moisture content is within the range of about 20% to about 50% by weight; (f) passing the partially dried granules through a mincer to form kibbles; (g) drying the kibbled material to achieve a moisture content not more than 8% by weight.

Abstract: Oral compositions possessing plaque inhibiting characteristics containing a combination of cocoa powder and a flavorant selected from peppermint oil, spearmint oil, cinnamon oil, and mixtures therefore. Dentifrices containing only natural ingredients including the cocoa powder and the prescribed flavorant are the preferred plaque inhibiting compositions.

Abstract: A food supplement concentrate of an ingestible agent such as a seasoning, flavoring, oleoresin, essential oil, vitamin, mineral, and mixtures thereof encapsulated, enveloped or otherwise encased as a dispersed microphase within but recoverable from a matrix of encapsulating medium such as a starch, protein, flour, modified starch, gum, and mixtures thereof. The concentrate is prepared by mixing the edible agent and the encapsulating medium with a limited quantity of water adequate to permit conversion of the mixture, under applied extrusion pressure and controlled heat, to provide a dense, essentially unexpanded glassy extrudate with said ingestible agent dispersed therethrough in microform.

Abstract: Oleaginous and other materials that are difficult to form into aqueous dispersions are rendered easily dispersible in cold water by impregnating particles with them which comprise from about 70 to 99 parts of disintegrated beta-1,4 glucan and from about 1 to 30 parts of water-soluble polymer intimately associated therewith, and especially where the particles comprise from about 85 to 95 parts of disintegrated beta-1,4 glucan and from about 5 to 15 parts of sodium carboxymethyl cellulose.

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: An improved composition has been developed to effectively and efficiently limit protein or feed supplement intake to a prescribed amount in ruminants when added to the supplement and which in turn allows self-feeding of the supplement. The composition contains diammonium phosphate and/or ammonium sulfate, meat meal and oleoresin capsicum.

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: Lemon oil at extremely low levels is found to greatly enhance the palatability of even an extruded horse ration.

Abstract: Reducing or eliminating the undesirable bitter principal from curcumin-containing turmeric or derivatives of turmeric such as solvent extracts or debittered solvent extracts by the addition thereto of a glycine.

Abstract: A process for the production of an aromatic spice extract, which comprises(a) grinding a spice and collecting an aromatic fraction A, consisting of the gases given off during grinding,(b) treating the spice with an apolar organic solvent so as to obtain an aromatic fraction B contained in this apolar solvent, and(c) treating the spice with at least one polar solvent so as to obtain an aromatic fraction C contained in this polar solvent,The combination of the aromatic fractions A, B and C constituting the aromatic spice extract.The polar and apolar organic solvents may be used in mixture, especially in azeotropic mixture.

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: A process for isolating an aromatic coffee fraction from an aqueous medium containing said fraction, which comprises contacting the aqueous medium with an organic solvent which is an azeotropic mixture capable of boiling at a temperature below about 50.degree. C of (a) at least one non-aromatic hydrocarbon and (b) at least one non-aromatic halogenated hydrocarbon or an ether and recovering a solvent phase containing the aromatic fraction. This is a continuation of application Ser. No. 623,055, filed Oct. 16, 1975, is now abandoned.

Abstract: The invention is directed to emulsion compositions of, or including, bile acids, their conjugates, lower alcohol esters or salts of said acids or conjugates; water to effect solution of one or more of said defined bile acids; and at least one of: glycerides; phospholipids; fatty acids, amino fatty acids, or fatty acid amides; and steroids. Illustrative are sodium taurocholate, glyceryl monooleate, soy lecithin, oleic acid and cholesterol acetate. The emulsion compositions in conjunction with oil and/or water phase(s) can be controlled to give an emulsion product which is substantially stable water/oil type or oil/water type, or metastable mixture of water/oil and oil/water types. The emulsion product has utility in many fields such as cosmetics, dentifrices, food products, cleaners, lubricants, agricultural chemicals, etc; The emulsion composition itself has utility in many of these fields.

Abstract: Process for extraction of hops utilizing supercritical gases such as carbon dioxide.

Abstract: The present invention is directed to citrus flavored beverages having stabilized citrus oils which are stabilized with the use of a polyglycerol ester of an aliphatic acid. The polyglycerol esters additionally function as a cloud for beverages.

Abstract: Improved aqueous edible oil emulsions are obtained by using about 1-20 wt.% of certain water-soluble hydroxy-propylmethyl cellulose ethers as the emulsion stabilizer. These ethers have a thermal gel point of at least 70.degree. C as a 2% aqueous solution, a methoxyl degree of substitution of about 1.12-1.56, a hydroxypropoxyl molar substitution of about 0.10-0.29, and a 2% aqueous solution viscosity of 2-15 cps at 20.degree.C. They are particularly effective in stabilizing homogenized emulsions of citrus flavoring oils used in soft carbonated beverages.

Abstract: Hydrophilic and lipophilic flavor and odor producing components of natural products are obtained by extraction with defined dimethyl either-water mixtures.

Abstract: A method of obtaining lupulin-rich products from hops, which comprises: subjecting frozen hop cones to coarse crushing by a first crusher equipped with a screen having width of openings in the range of 6 - 15 mm and sieving fragments of crushed hops passing therethrough to obtain a first lot of lupulin-rich product as accumulated beneath the sieve; and then subjecting the portion which passed over the screen of the sieve to recrushing by a second crusher equipped with a screen having narrower openings than that of the first crusher a screen having width of openings in the range of 3 - 6 mm, and sieving fragments of recrushed hops passing therethrough to obtain a second lot of lupulin-rich product as accumulated beneath the sieves.The method is performed on hops and particles thereof maintained in the frozen condition.

Abstract: This disclosure involves a method of making lipophilic modified starch derivatives that are suitable for encapsulating fats and oils and producing stable emulsions. The starch has a reduced viscosity with both hydrophobic and hydrophilic properties. The process of preparing the starch derivatives includes the steps of esterification of the starch with n-octenyl succinic anhydride, washing, enzyme modification and drying. The enzyme modification is critical to the invention.

Abstract: A method of processing garlic to form a composition of matter effected by a stable emulsion for the retention of flavor thereof and to permit freezing of the same.

Abstract: A single phase solid composition wherein one part of a non-aqueous liquid and 0.5-6 parts of calcium lactate hydrate are mixed and heated. The product according to this invention is very stable and can be formed into various kinds of moldings by a simple operation so that it may be applied to many uses.

Abstract: Grinder gas aroma evolved from the comminution or fracturing of freshly roasted coffee beans is stabilized by condensing the gas and adding an oxygen scavenger to the condensate. This condensate is then briefly contacted and extracted with a fluorinated-chlorinated hydrocarbon to remove harsh aroma compounds and then with a mixture of non-polar and polar solvents in order to extract desirable aromatics. This extract is stable at freezer temperatures and can be used to aromatize coffee or coffee-like products.

Abstract: Flavor compositions for use in orally utilizable compositions which may be either chewing gum compositions, chewable medicinal tablets, chewing tobacco or toothpaste having, an oral intake, a high flavor intensity release substantially evenly and uniformly, over an extended oral utilization time in the mouth cavity; the flavor compositions comprising a non-confined flavor oil, a flavor oil which is physically entrapped in solid particles and a suspending agent such as silica, xanthan gum and ethyl cellulose; the non-confined flavor oil, the entrapped flavor oil and the suspension agent being premixed prior to addition to either of the chewing gum base, the chewing tobacco or the chewable medicinal tablet base, or to the toothpaste base.

Abstract: Substances such as dyes, drugs, condiments, flavors, aromas, chemicals, vitamins, adhesives, and the like are provided as encapsulated within the cells of microorganisms. Microorganisms such as yeasts, fungi, molds, and protozoa are grown in a medium so as to promote the formation of biological capsules, such as by forming relatively large globules of fat within the cell wall. A substance such as a dye, a drug, a condiment, a flavor, an aroma, a chemical, a vitamin, an adhesive, and the like is passed through the cell wall of the microorganism and into the biological capsule thereby producing an encapsulated product.

Abstract: A concentrate for fresh lemon-flavored alcohol beverages comprises alcohol and from 0.5 to 10 percent lemon, in the form of lemon peel or lemon oil, is prepared by mixing the lemon and alcohol, and thereafter permitting these ingredients to stand at ambient temperature and form a concentrate solution. Suitable quantities of water and sugar may be added to control the percent alcohol and dryness, respectively, of the beverage.

Abstract: Aroma- and flavor-bearing substrates are separated into an aroma concentrate and a flavor concentrate by pulsing or applying in a continuous fashion wet steam to a zone containing the substrate. The substrate-containing zone is held under vacuum pressure and the flavor concentrate is collected in a first trap, while an aroma concentrate is collected in a second trap. In one preferred embodiment, the most volatile flavor and aroma bodies are collected and subsequently dissolved in a solution of solids (e.g., those obtained from further extraction of the substrate) and the solution is then frozen and freeze-dried to yield a highly stable dry aroma and flavor bearing product. In a preferred embodiment, the substrate comprises either coffee or tea.

Abstract: A cloud control agent for use in aqueous beverages such as soft drinks comprising ethoxylated monoglyceride in combination with essential oils wherein the ratio of ethoxylated monoglyceride to essential oil is between about 0.01 to 2. The cloud for beverages and similar food products can be effectively controlled by varying the ratio from about 0.01 to 0.75 to obtain an opaque solution whereas a ratio of 0.75 to 0 provides a clear solution.

Abstract: The concentration of volatile organics that can be incorporated into a glyceride carrier is increased by the use of pressure in excess of 100 psia. Specifically coffee grinder gas aromatics are contacted with coffee oil in a pressure vessel. The resulting aromatized oil is then combined with soluble coffee solids.

Abstract: New combinations of essential oils, vegetable oils and natural and synthetic flavor oils with edible natural oil-soluble gum resins both in crude form and in purified form are described. The gum resins have densities sufficiently greater than 1.00 so that the solutions of the gum resins in the oils can be suspended as a dispersion in aqueous solution to yield stable, cloudy beverages simulating both the appearance and taste as well as pulpy mouth-feel of the natural juices themselves. The solutions of natural gum resins in flavor oils can also be dispersed in alcohol-water solution to form stable, cloudy alcoholic beverages.

Abstract: Condiments such as flavorings, seasonings, colorants, flavor enhancers and the like are coated by readily-congealable lipoidal material such as fat by the instant improved spray chilling process to give unique composite products.

Abstract: The present invention provides a flavoring agent suitable for addition to fermented beer. The flavoring agent is an aqueous solution of water and potassium isohumulates substantially free from lupulones and fixed essential oils of hops. The invention also provides a method for flavoring beer by adding a hop extract consisting essentially of an aqueous solution containing between about 40% and 60% by weight of potassium isohumulates which are substantially free from lupulones and fixed and essential oils of hops.

Abstract: A powdered orange flavor containing 27 fold orange oil adsorbed on rice sch was prepared by a menthol treatment process. The powder contained the equivalent flavoring potency of 18% by wt. of whole orange oil, which was the maximum obtainable; other rice starch samples contained lesser amounts and had lower folds. Two other edible polymers, egg albumin and Mor-rex (hydrolyzed cereal solids), also had some capacity, when treated with methanol, for polar orange oil components. These were less suitable than starch, however, because of inadequate concentration on the polymer, a low degree of folding, or distorted oil compositions.