Tastemaker

Ernst Graf

Jon C Soper

Johan P Van Leersum

A allium flavored flour as well as to a method of making a flavored flour dough product. The allium flavored flour comprises flour and allium oil capsules formed by protein coacervation. The allium oil capsules are heat-stable and fracturable, and are added in an amount sufficient for flavoring when the flour is formed into a dough. Because the allium oil capsules are heat-stable, the allium oil does not affect the rheology of the dough during dough processing, baking or cooking and because the capsules are fracturable on chewing, the dough product provides a uniform and sustained allium flavor when eaten. The flavored flour or dough product further includes free allium material in an amount sufficient to reduce the mix time required to develop the dough and may be combined with the oil capsules in a customized blend to provide the desired level of flavor and affect on dough rheology.

Flavored flour containing allium oil capsules and method of making

This invention is directed to a method for preparing frozen flavor capsules as well as a method for incorporating these flavor capsules into low-fat frozen or refrigerated desserts. The invention also encompasses the capsules themselves, as well as dessert products incorporating these capsules. The capsules are prepared by first forming discrete composite capsules having a flavor encapsulated in an oil, and then freezing these capsules to solidify the oil and form discrete frozen solid flavor particles. Because the oil is essentially a liquid at ambient temperature, the oil liquifies in the mouth upon consumption, providing a balanced flavor release from, the previously protected flavor capsule.

Preparation of high-impact and stable encapsulated flavors for frozen or

A method for preparing flavored unpopped popcorn kernels is disclosed involving dehydrating unpopped popcorn kernels to produce partially dehydrated kernels having retained sufficient moisture for popping and having an increased tendency to absorb an aqueous flavor liquid. Upon coating or soaking the kernels with flavor liquid and drying, popping of the kernels results in a flavored popcorn. The method provides for a low-fat or no-fat popcorn product.

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Cincinnati, OH, United States of America

Ernst Graf