Pepsico, Inc.

Frito-lay North America, Inc.

University of Illinois

Frito-lay Trading Compnay Gmbh

Eapen George

Peter S Given

Julie Anne Grover

Robert Corkery

Adam Feiler

Istvan Furo

Pavel V Yushmanov

Sergey V Dvinskikh

Chris Dimelow

Wendelin Jan Stark

Thomas Hofmann

Samuel Claude Halim

Graciela Wild Padua

Timo Dominikus Stark

Lia Guardiola

Carlos Jose Barroso

Gregory Lee Yep

Rashmi Tiwari

Justin Andrew French

Anthony James Clark

Methods for measuring physico-chemical properties using a nuclear magnetic resonance spectrometer are disclosed, including methods to determine an initial amount of a substance, usually a liquid, contained inside a porous material and an initial amount of the substance, usually a liquid, present outside the porous material, methods to measure the release kinetics of a substance, such as a liquid, from a porous material, and methods for performing chemical reactions and other physico-chemical operations in situ inside a nuclear magnetic resonance probe after a sample is loaded into a nuclear magnetic resonance spectrometer. The apparatuses for performing these methods are also disclosed.

Method and apparatus for measuring physico-chemical properties using a nuclear magnetic resonance spectrometer

Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom

The present invention relates to food products which are dry and which contain a table salt formulation characterized in that said table salt formulation comprises a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts and at least one of the type of said particles is composed of primary particles of which at least 50 wt % are 5-5000 nanometer in diameter; to manufacturing methods of such food products; further it relates to specific table salt formulations, to manufacturing methods and methods of use of such table salt formulations.

Food product containing table salt formulation

The present invention pertains to the use of certain flavor enhancing compounds obtainable from anspecies. In one embodiment, seeds from chives, leeks, ramson and other onions are used for conveying strong kokumi flavor enhancing effects on food products without imparting an onion or garlic-like off taste. These flavor enhancing compounds are also useful for the preparation of Amadori products, which are also used as kokumi flavor enhancing compounds.

[object Object]

A method for linking tasting a food product with listening to an auditory phrase. The method involves identifying sequenced flavor notes in a food product and developing an auditory or musical phrase that represents or artistically relates to the tasting experience of the flavor notes. The auditory phrase is played and listened to concurrently with tasting the food product, thus producing a combined sensory experience.

Method for sequencing flavors with an auditory phrase

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Frisco, TX, United States of America

Eapen George